Red or White wine?

Some studies have found no discernible difference between the health benefits of drinking white wine versus red. Besides the chemicals that are unique to wine, alcohol itself can be a powerful and beneficial compound (in moderation, of course); it increases the absorption of other antioxidants, boosts the level of good (LDL) cholesterol, thins the blood to prevent heart clots, and promotes relaxation, which can help avert stress-induced illnesses. Since white and red wines contain similar levels of alcohol, in this respect, they have the same positive effects on the body.

Resveratrol is produced on grape skins to protect against fungal infection, so the way the grape is grown is more indicative of its body-boosting power than the color of the wine is. The amount of antioxidants found in wine varies depending on the grape varietal, the growing region, the climate of the area, the composition of the soil, how the wine was filtered and processed, and whether or not it was stored in oak. A red wine produced by a region hostile to resveratrol production can be less potent than a white wine produced from grapes grown in more favorable regions. The Grenache grape is known for producing some of the greatest amounts of resveratrol of any varietal.

While most studies look at the composition of red wine versus white wine, some researchers have focused on studying the drinkers themselves. Although we tend to think that red wine is what protects the body, it may actually be that red-wine drinkers are already healthier and therefore less likely to develop those chronic diseases in the first place. Studies show that regular drinkers of red wine are less likely to smoke than white-wine drinkers, and more likely to eat a Mediterranean-style diet low in saturated fats.