The European Union's latest brilliant proposal? The one that considers the possibility of forcing producers to water down their wine! Incredible indeed, if you want to kill a sector that has come out of the last year of Covid with broken bones, the wine sector, the proposal to water it down is the right one.
It comes from Brussels the ingenious lucubration aimed at safeguarding the health of consumers, watered-down wine. Not even a goblet you can drink, absurd.
Of course, because after the idea of putting something on the labels that is very similar to the pleasant images found on cigarette packages, as if wine and smoke were the same thing, now we get yet another genius that we certainly did not feel the urge to do.
Basically, it has been proposed to dilute wine, to make it a less harmful drink for health.
Rather than imposing bans on the use of pesticides in the vineyard, or the exaggerated quantities of sulphites, which are really harmful to health, we go for the alcohol level, as if that were the biggest problem.
We at Apewineboxes We have been fighting for ten years to offer consumers healthy, genuine and real wines.
Watered-down wine to lower the alcohol content
Let us make it clear right away that it is not the consumption of alcohol that is the real enemy to our health, but rather its cadence. A bit like when our doctor 'advises' us not to abuse caffeine. It is the excess that is the real problem. Obviously, alcohol like caffeine in large quantities is bad for us, but if taken in a morose manner it can even benefit to the human body.
You cannot compare a wine to a vodka, that much is obvious. Wine diluted with water cannot be the answer to the psycho-physical health needs of the consumer.
In a little while I'm going to share with you a secret to safely drinking wine without risk. First I want to explain how alcohol is obtained and what is really harmful to our body.
How to obtain alcohol in wine
Alcoholic fermentation is a chemical reaction whereby yeasts "eat" the sugars present in the grapes, producing alcohol and carbon dioxide.
As the grapes ripen, they are loaded with sugars and are therefore potentially more alcoholic; this is related to the climate in which that variety is grown, and to its organoleptic characteristics.
While keeping an eye on the polyphenolic ripening, therefore, even just by anticipating the harvest, it is absolutely possible to produce a wine with a lower alcohol content. All the wines we propose have low sugar content and agile alcohol levels.
Sugar is harmful
By going to water down the wine you are not hitting the agent that is really harmful to us human beings, sugar, and even represents a way to get around the problem. Probably, before dedicating themselves to the extinction of wine, they should withdraw from the market all sugary drinks, sugary foods, snacks and so on, but since their production is a worldwide business worth tens of billions of dollars a year, it is better not to bother the sector. The pure truth.
Sugar is far more addictive than alcohol in general and far more harmful. It ranges from weight gain (and all that goes with it) to tooth disease, heart and blood pressure problems to liver inflammation, and damage to the heart, liver and kidneys.
We've always been attentive to these issues when evaluating the right company to add to our "family".
Watered-down wine and artisanal wine
As I promised you, I'm now going to tell you what you can drink with confidence, without abusing it, I repeat.
First of all, there are two major categories of wine, conventional and massive and properly done. The first, more than wine, should be defined as wine substitute. It is mass-produced, with no respect for the surrounding environment, it is stuffed with stabilizers and bred on bread and chemicals. It is produced in the same way as a packet of crisps or the door of a car. It is so full of adulteration that it is not only disrespectful of the environment but also, and above all, of the end customer. These wines, the more alcoholic they are, the more they are promoted as excellent. They are characterized by a large quantitative offer but by poor quality.
The Second, artisan winesOn the contrary, they are characterized by a more scarce quantitative offer and by the very high quality of the product. It is not only wine, it is craftsmanship in general that shares this characteristic.
Artisanal winemakers put in place vineyard practices that allow them to keep a plant healthy without using chemicals, pesticides or plant protection products, without "getting it drunk" with water to remove harmful residues from the grape cuticle. They don't use stabilizers, and therefore sulfites, in large quantities, in fact most don't use them at all. They don't buy yeast on Amazon to get the alcoholic fermentation going.
They respect you more than the seat warmers in Brussels.
No watered-down wine, just buy wine that's made right
This is the secret I was telling you about earlier to protect your health without giving up sipping wine, buying good wine, and we at Apewineboxes.com we have a world for you to discover!!!
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