A study at Scotland's Glasgow University suggests the robust Chilean reds are tops in levels of flavenols, antioxidant compounds shown to help fight heart disease and ailments associated with aging. Flavenols are believed to work by mopping up harmful chemicals produced by the human body itself.
The Chilean reds beat out comparable wines from France, Australia, California and Bulgaria. Dr. Alan Crozier says "there was a clear tendency for cabernet sauvignon, merlot and pinot noir wines from Chilean vineyards, where the warm, dry climate enables the grapes to ripen fully before being harvested, to contain much higher levels of flavenols than equivalent wines from other countries."
Crozier says there was a considerable difference between Chilean cabernet sauvignon, which contains 40 milligrams of flavenols per liter, and the Bulgarian red, which although lusty contains only 5 milligrams per liter. With other varieties, such as Beaujolais, the grapes need less pressing than those from Chile, resulting in a lower flavenol content.
