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Wine — its history, medicinal properties and role in cosmetics
There is no other drink with as many flavours, colour tones, and olfactory notes as wine.
People consume wine for many different reasons. It can be drunk before a meal as an appetiser, during a meal to enhance and complement various foods and their flavours, to help people unwind and relax, to distinguish specific moments in life and social occasions, to toast and celebrate, and for the sense of pleasure it can induce.
The complexity of the wine is what makes it so popular when compared to other alcoholic drinks. No two wines or two different harvests taste the same. Each bottle of wine is packed with distinct flavours, smells, and colours, all of which emerge at once when poured into a glass. Wine is known to hit the palate a certain way, and its aromas and colour tones contribute to a well-rounded drinking experience. Wine is also used to elevate the flavour and create unusual gustatory combinations and delights.
In ancient Greece and Rome, wine was consumed to encourage appetite, improve digestion, induce sleep, and protect against poisons. However, drinking too much wine was frowned upon, and the amount consumed was gauged by the person’s age, health, tolerance to alcohol, and the quality and strength of the wine. The rule…
