The medical profession has recognized the healthful and nutritional properties of wine for thousands of years. Hippocrates recommended specific wines to purge fever, disinfect and dress wounds, and for nutritional supplements, around 450 B.C. Most of the pathogens that threaten humans are inhibited or killed off by the acids and alcohol in wine. Because of this, wine was considered to be a safer drink than water up until the 18th century.

Wine is a mild natural tranquilizer, serving to reduce anxiety. As part of a normal healthy diet, wine provides the body with energy, substances that aid digestion, and with small amounts of minerals and vitamins.

Moderate consumption of red wine on a regular basis may be a preventative against coronary disease and some forms of cancer. The chemical components thought to be responsible are catechins, related to tannins. Catechins are believed to function as anti-oxidants, preventing molecules known as 'free-radicals' from doing cellular damage.

There are also compounds in red grapes called resveratrol. Clinical evidence and laboratory studies have shown these may boost the immune system, block cancer formation, and possibly protect against heart disease and even prolong life.

In 2004 - American Journal of Physiology, indicates that resveratrol also inhibits formation of a protein that produces a condition called cardio fibrosis, which reduces the heart's pumping efficiency when it is needed most, at times of stress. More evidence suggests that wine dilates the small blood vessels and helps to prevent angina and clotting. The alcohol in wine additionally helps balance cholesterol towards the good.

Research is ongoing and it is a mistake for anyone to radically change their wine consumption. Drinking wine in moderation with a meal is recommended, plus in conjunction with a well balanced diet and good exercise. Some people are very sensitive to wine, so please consult with your doctor to ensure you have no symptoms that could cause negative effects.