[unclebunkers]

I was aware grapes having a higher percentage of tannins, flavenoids, etc... when grown in adverse conditions. However, I thought this was a property of the fact that the plant always commented the same nutrients to the grape, but because it's restricted in how much water it can intake, the grapes never fully plump with as much water. This plumping would reduce the percentage, and then dilute the wine. I didn't realize they actually provide more nutrients. This seems counter intuitive, since the plant would on rocky hard soils, have much fewer nutrients to draw from. Do you have a citation handy, it would be a good Sunday afternoon read?

[kolev]

I remember reading (maybe here) about a guy who did hydroponics and comparing nutritional profiles and got better results for certain nutrients compared to conventionally grown ones. I've read long ago resveratrol especially discussing the content in different regions and grape types across in Europe and also why Muscadine grape (native to Florida) has the highest amounts - few times higher than Spanish reds. I think Oregon is also better suited for healthier wines as well. I don't have anything handy, unfortunately as I have the bad habit not to organize my findings outside of keeping the conclusions read or made in my head, but those reads made me switch to Spanish Rioja from French Pinot Noir. I never looked at the map before now, but it seems that Rioja's location is very well-situated for higher resveratrol and the wine is great. :)