Why is wine considered a food?

At first glance, we might say that food is any substance, meal, or drink that living beings consume for nourishment. Delving deeper, food is defined as any substance introduced into the body, usually ingested orally, though sometimes through other means, that contains macro and micronutrients capable of contributing to the human body's needs. This encompasses nutritional, but also social and psychological purposes.

Nutritionally, because it provides matter and energy for anabolism and the maintenance of physiological functions. Socially, because it fosters communication, the establishment of emotional bonds, social connections, and the transmission of culture. Psychologically, because it enhances emotional health and delivers satisfaction and rewarding sensations.

Given this definition, there's no doubt that wine is a food. It contains macronutrients (carbohydrates and some proteins) that provide energy, and micronutrients like minerals, trace elements, and even vitamins. It also enhances communication, connections, and social relationships, providing pleasure and satisfaction. Wine perfectly fits the bill as a food product, meeting each point of the definition.

The psychological and social benefits of wine are widely acknowledged, but what does it offer from a nutritional standpoint?

To understand the nutritional value of food, we typically analyze its chemical composition per 100 grams or milliliters. However, for wine, it's more appropriate to consider a liter.

Wine doesn't contain fiber, and about 90% of it is water. Let's explore the remaining 10%.

Low Protein Content

Proteins are scarce in wine, with only about one to two grams per liter. This protein deficiency in wine, unlike grape juice, results from the clarification process during its production. Considering the daily recommended protein intake is one gram per kilogram of body weight, wine isn't an exceptional source of this nutrient.

No Added Sugar

The carbohydrate content in wine varies depending on the type. During alcoholic fermentation, most of the grape juice's sugars are converted into alcohol by yeast. In red wine, residual sugars like glucose and fructose are minimal, amounting to about two to three grams per liter. White wines may contain higher percentages. Besides sugars (glucids), wine also contains sugar alcohols, a type of carbohydrate derived from alcohol. Except for sweet, semi-sweet, slightly sweet, or fortified sweet wines, most wines on the market today are dry, with a low sugar content, and the sugar in wine is always natural, never added.

0% Fats

Lipids (fats), which are chemical compounds primarily formed by organic mixtures of fatty acids, are not found in wine. It's crucial that wine doesn't contain this compound to avoid an unpleasant taste. The only risk comes from crushed grape seeds, which can release oil. This is why, in some cases, wine glasses may show a greasy aspect on their walls after the wine has been consumed.

Alcohol and Mineral Salts

Alcohol is another substance found in wine. It's important to note that a wine's alcohol content is determined by the sugar levels in the grapes at harvest. Also, the alcohol content in wine decreases over time. The alcohol by volume (ABV) indicates the proportion of alcohol in a bottle. For instance, a wine with 14% ABV contains 105 ml of alcohol per 750 ml bottle, or about 140 ml per liter. Wine primarily contains ethyl alcohol, but other types of alcohol can also be present, including glycerin, methanol, erythritol, and other polyalcohols.

Mineral salts contribute to wine's characteristic salty flavor. Wine contains 2 to 4 grams of salt per liter. The minerals found in wine include potassium, sodium, calcium, chlorine, sulfur, fluorine, silicon, iodine, bromine, and boron. Some of these elements are rare in commonly consumed foods.

Wine also includes minor nutritional elements or trace elements, such as iron, copper, zinc, and manganese. Some wines are rich in iron, which facilitates good intestinal absorption.

Wine can also contain undesirable elements like aluminum, lead, and even arsenic, though in practically negligible amounts.

In terms of vitamins, wine contains B12, B6, and B2, albeit in low proportions. There's a total absence of vitamin C, despite its presence in grapes.

The Essential Polyphenols

The concentration of polyphenols in wine is one of its most interesting aspects. In white wine, only a few milligrams are found, while red wine can contain 1, 2, and even 3 grams per liter. Polyphenols are primarily concentrated in the grape skins, seeds, and stems.

Polyphenols are known for their cardiovascular preventive effects. Among them are phenolic acids or phenolic acid, flavonoids (or vitamin P factor), anthocyanins, flavanols, tannins, quinones, and resveratrol.

Wine also contains mineral acids like tartaric, malic, and salicylic acids, contributing to its acidic nature, with a pH ranging between 2 and 3, similar to stomach acidity. This aids in the digestion of dietary proteins, which is why wine pairs well with meals, both from a chemical-nutritional standpoint and for its role in enhancing the dining experience.