Flavonoids - Black currant - Red wine

Blackcurrants and red wine pair beautifully with meat dishes thanks to their rich content of flavonoids, especially anthocyanins and tannins, which influence both flavor and mouthfeel.
• Tannins in red wine bind with meat proteins, softening the texture and balancing fattiness.
• Blackcurrants’ acidity and deep berry flavor add brightness and contrast, enhancing the savory notes of meat.
• Flavonoids, while known for their antioxidant properties, also contribute to the complexity and depth of taste.
Together, they create a dynamic balance between richness, acidity, and umami – elevating the entire dish.

Flavonolit - Kvertsetiini, kaempferoli, myrisetiini - Sipuli, omenat, marjat, tee