因为红肉中的蛋白质能减轻红酒中单宁酸的作用，而红酒能对抗红肉被消化时可能产生的有害物质——一种叫做丙醛或MDA的氧化脂肪。
Protein softens the wine's tannins, and red wine also helps counteract potentially harmful substances - oxidized fats called malonaldehydes, or MDA - released when meat is digested.
宝石红，中等酒体，带黑加仑子及乡土气息，单宁柔和，口感柔顺。
Ruby red color wine, medium-bodied with currants and earthy flavors. very smooth texture with soft tannin and red fruits taste.
品鉴：酒呈深宝石红。酒体饱满，浓郁的果香中夹杂矿物质的味道和辣味，单宁味与酸味比较平衡，并且能保持一定的时间。
Traits: She is dark ruby red and full-bodied. Tannin is balance with sour, mineral and spicy taste will be felt for a long time in the aftertaste.
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