Wine, chocolate and tea increase the cognitive functions of the brain, because they are extremely rich in flavonoids, which with their antioxidant action have a beneficial effect on the whole organism.
By researching the effects of flavonoids, plant substances that are rich in sweets that contain chocolate, and red wine and tea, it has been proven that they have an extremely beneficial effect on the brain.
Flavonoids are substances of exclusively plant origin, which is why they are often called bioflavonoids. Flavonoids can be found in large quantities in citrus fruits, ginkgo plant extract, green and white tea, dark chocolate, asparagus, fennel and in the peel of red grapes, ie red wine.
Flavonoids have pronounced antioxidant properties, and researchers believe that their increased intake through diet can significantly reduce the risk of developing Alzheimer’s disease, the ‘Journal of Cellular and Molecular Medicine’ reported.
Flavonoids also reduce the level of bad cholesterol, lower blood pressure and strengthen blood vessels.
Cocoa beans are a good source of flavonoids, such as catechins, so chocolate with a high content of cocoa parts is an important source of antioxidants in the diet. According to estimates of the share of chocolate in the total dietary intake of antioxidants, 41 g of milk chocolate contains a similar share of total polyphenols as the standard serving of red wine, while a cup of hot chocolate provides about two thirds of that value. It has been proven that chocolate and red wine have equal proportions of polyphenols, and work equally well in protecting the body from the development of cardiovascular disease. Polyphenols also show, in addition to antioxidant, antimicrobial and anticancer properties, as well as other positive effects on human health (Gonzales-Centeno et al., 2012; Yilmaz et al. 29, 2011).
Chocolate and wine, a couple in love
Chocolate with 81% cocoa parts has a high proportion of cocoa mass, and thus polyphenols, which makes it almost as bitter as red wines, so wines that are otherwise strong, bitter and rich in flavor, can not dominate.
We hope you also have someone to kiss like they kiss, chocolate and wine. An ideal match. Of course, as many people, as many tempers, and as many profiles in the taste of wine.
The key to combining wine and chocolate is to recognize which delicious wine profile you want to take advantage of. Once you identify that flavor, chocolate can be used to manipulate the flavor of the wine.
We bring you a brief overview of the ideal “love” combinations, chocolate and wine „
Dessert wines are best combined with chocolates of a lower percentage of cocoa parts, while red wines, due to their intense aroma and intense taste, go better with dark chocolates.
Chocolate with 38% cocoa parts is best suited to Muscat Yellow and Prosek wines.
Chocolate with 50% cocoa parts is best paired with Muscat Yellow wine.
Grasevina wine is best suited for chocolate with 60% cocoa parts.
Chocolate with 72% cocoa parts is best combined with Traminac and Blatina wines.
Sauvignon, Grasevina, Zilavka, Muscat Yellow and ProSek wines are best suited to chocolate with 81% cocoa parts.