GOOD WINE, GOOD HEALTH

From the Hungarian wines those from Somló and from Tokaj appear in the formularies. China jars with their names on them can be seen in the pharmacies even today. Books about the health-giving effects of wine were already written in the antiquity. It was used for the treatment of wounds, against headache and for curing gastric diseases. Hippocrates, the father of medicine considered it useful and recommended it as well. Pliny devoted a book to medicinal wines.

In the Middle Ages wine was the main disinfectant. In monasteries and hospitals wine was always available for this purpose.

According to cures described in the formulary of King Matthias wine was used together with medicinal herbs. The Pax corporis (the work of Ferenc Pápai Páriz) published in the XVIIth century in Transylvania recommends wine prepared with medicinal herb extract - hip, sage, anise, rosemary, elder, etc. The blood-forming and conditioning effect of the wine from Tokaj was realised abroad as well. The title of the study of Daniel Fischer, German physician, published in 1732 is "De terra medicinali Tokayensi". Pasteur, the founder of microbiology considered wine as the healthiest drink. Wine is still recommended by physicians, first of all because of its digestion stimulating and diuretic effects and its mineral salt contents. The bactericidal effect of the polyphenols has been known for a long time. Recently medical studies about the role of red wines in the prevention of vascular diseases have been published. We must also mention the positive effect of wine on the spirit, this is illustrated by several literary and musical works.

WINE IS THE VITALISER OF THE MUSCLES, THE STIMULATOR OF THE SPIRIT
(Brillat-Savarin)

According to the people of the antiquity, wine is the nutriment of the body and the soul: "Bread and wine form the strength of man" - the saying of the antiquity says. The heroes of Homer lived on bread dipped in wine for a long time, and this provided them with enough energy for long. Wine contains substances that can be assimilated easily: sugars, acids, glycerine, tannins, esters, aldehydes, proteins, amino-acids, vitamins, salts. The glucose in wine can be useful as a source of energy. The acids - tartaric acid, malic acid, citric acid, succin acid - help digestion, mainly by decomposing carbohydrates and fats. Tannins are mycoderm-astringents, they reduce intestinal hyperactivity. Wine contains vitamins: A-provitamins, B-vitamins, C-vitamin, and trace elements: iron, calcium, etc. The glycerine contents improves the fat- and nitrogen household of the organism. Wine can also be considered as nutriment-complement as 1 litre wine of 10 degrees contains 3000 kJ.

SINE BACCHO FRIGET VENUS - WITHOUT WINE VENUS FEELS COLD

According to the statement of Pliny sen. man became through wine the only animal that drinks even if it is not thirsty. Why he drinks? Because wine has not only got flavour, fragrance and alcohol contents but a spirit too. Wine is Muse and - according to Galilei - the mixture of light and humour. It is an essential requisite of feasts and parties. With the words of Béla Hamvas:

A little angel dwells in every wine, if you drink the wine, it will not die, but get among the numberless, little fairies and angels living in man. When you drink, the arriving little genius is met with singing and rain of flowers by those already inside. The little fairy is enchanted and nearly blazes up with joy. This flame of joy spreads in you, and fascinates you.

THAT WHO TURNS WINE INTO RIDICULE, WILL BE TREATED BY WINE IN THE SAME WAY.

Moderation must be known, when drinking wine just as well as in other matters of life. It is not by chance that it had been written on the wall of the oracle of Delphi in the antiquity: Know yourself and be moderate. Aristotle formulated moderation: ... the first cup is for health, the second for high spirits, the third for bitterness, the fourth for immoderateness!