PHILADELPHIA, PA, August 21, 2013 /24-7PressRelease/
-- Gary Richetelli
, a Connecticut real estate expert, sports car enthusiast, and world traveler, knows a good wine when he tastes one. Florence, Italy, his favorite destination, has a rich wine history. Wine, while enjoyable enough for laymen, is more useful than it would originally appear. A recent article on Fox News outlines some of the health benefits and ways that wine can enhance meals if it is drank responsibly by an avid wine connoisseur.
A glass of wine with dinner, according to the article, is healthy and tasty if chosen just right. A health editor at Fox News says that wines should complement a meal like choice music would. Wine and food support one another, and both have positive effects on the body. Wine acidity is known to help the human body digest fat, according to the editor, but choosing the right type of wine is an overwhelming feat, especially when Italy has more than 20 wine-producing regions.
"Italy has been known for hundreds of years as having the best red wines in the world," Gary Richetelli explains. "The Piedmont region of Italy, for example, is known for flavorful, full-bodied Chiantis and Barolos. However, when it comes to white wines it is very difficult to compete with bottles that come from New Zealand or even Chile, each of which have different soil compositions and weather conditions."
Each type of wine complements different meals and courses. A white from the Friuli-Venezia Giulia region, for example, goes nice with figs and prosciutto, or even a well-rounded octopus salad. Friuli wines are known for rich, almond finishes and the acids and minerals in the white wine goes great with nuts and vegetables.
Bubbly wine from the Veneto region such as a fine Prosecco or Franciacorta is a highly-regarded favorite for Italians, especially when it comes to serving it to tourists. Veneto wines often come automatically at sit-down meals and its bubbly texture enhances most meals. The wine, according to the article, prepares salivary glands and taste buds for the meal ahead.
Gary Richetelli stalwartly stands by reds, especially from the Piedmont region. Barolo and Barbaresco reds are used to braise meat and for other recipes, though they are just as tasty to drink. These wines are full of tannins and flavonoids, both healthy and delicious. The full-body flavor of these reds complements meats and main courses more than whites and bubbly wines would.
Most "food wines" are labeled so because of how the acidity makes flavors pop like hot sauce on a wing or mustard. They are typically lower in alcohol content and are fruity, not sweet. Sweet wines are known to distract palettes from intense food flavors; these include Chardonnay, Cabernet, and other high-alcohol wines. Pinot Noirs and Rieslings blend fruit and flavor and are best for meals. Gary Richetelli recommends trying out different wines with different meals to decide what the best combinations are because everyone's taste buds are different.
founded Ct. Corporation Inc., a real estate company, in 1977. Since then, he has enjoyed a life of leisurely travel and wine. He believes that food, travel, and company all complement one another when mixed with a good red for the occasion.