It was about the year 600 AC that Hippocrates, the
Greek physician and considered as the Father of Medicine,
attributed medicinal qualities to wine, by saying: "When
correctly administered and in the right proportions, the
wine is beneficial to healthy and to sick men".
From the physiologic and toxicological point of view,
one should not confuse wine with a simple alcoholic
solution. Wine has components that restrain the alcohol
from having a harmful action in the human body when
ingested with moderation.
Nowadays the consumer is more and more concerned with
the composition and quality of food items, and many times
he's deceived by the means used by the consumer's
The products containing caffeine, sugar,
preservatives, oxidising and freezing agents, and
sometimes even high cancerous additives, when ingested in
quantities similar to wine are clearly much more
pathogenic and do not present the beneficial physiologic
qualities of wine which, besides alcohol, has about 600
elements, some of them highly necessary to health.
Any food and even water may be useful or harmful
depending on the quantity and conditions they are
Vinho Verde is mainly consumed with meals and usually
with fish or seafood or white meat dishes.
However and due to its lightness and freshness, as
well as to its low alcohol content and typical
"petillance" which combine very well with
appetizers, one may observe a trend to drink it before
The necessary condition for Vinho Verde to express all
its qualitative potential is of being served at a
temperature of 8 to 10 degrees centigrade.
It may be concluded that wine plays an important role
in the maintenance of human health, giving origin, when
drunk in small quantities, to biological phenomenon's
capable of protecting our body, avoiding the
deterioration of its cellular elements, controlling its
metabolism and defending it from pathologic changes,
internal and external injuries and providing a longer
longevity and more quality of life.
CORPUS SANUS VINUS SANUS.