Just a quick one for you…So apparently the USDA (US Department of Agriculture) and researchers from Kasetsart University in Thailand have gotten together and decided that volatile compounds (chemicals that boil really easily and are often found as gases at room temperature), such as ETHANOL, can ENHANCE antioxidant and free-radical trapping capacities of the proanthocyanidins and phenolics present in strawberries and blackberries. Extrapolation readily brings this Maenad to assuming that the same goes for grapes; thus those big beefy high alcohol wines coming out of CA and Oz these days may be beasts, but they are actually better for us (??)…Not that I really need excuses!
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