The case for wine

Although the killjoys in the Department of Health and Social Care campaign against drinking and, indeed, everything else that we might enjoy (tobacco, sugar, fatty foods, etc.), there’s a strong case in favour of moderate wine drinking, based on what has been studied in nutrition, epidemiology, and cultural history.

There are cardiovascular health benefits studied in the ‘French Paradox.’ Observational studies in the 1990s noted that despite diets rich in saturated fat, French populations had relatively low rates of heart disease. Moderate red wine consumption was suggested as a protective factor.

It might be polyphenols (especially resveratrol). Red wine contains antioxidants like resveratrol, quercetin, and catechins. These compounds may improve endothelial (blood vessel) function. They may reduce LDL oxidation (a factor in atherosclerosis), and increase HDL (“good cholesterol”). This could be why moderate wine drinkers often show lower rates of coronary heart disease compared to abstainers and heavy drinkers.

It has been suggested, though, that red wine drinking is a lifestyle indicator, and that those who drink it might take more care to exercise more and eat a sensible diet.

 But wine does have metabolic and longevity associations. Some cohort studies link light-to-moderate alcohol intake with lower risk of type 2 diabetes and metabolic syndrome. Resveratrol and other wine polyphenols have been studied for potential anti-aging effects in cellular and animal models (though human evidence is less conclusive). 

Wine has been linked to mental and cognitive health. Moderate wine consumption has been correlated (not proven causally) with reduced risk of dementia and Alzheimer’s disease in some epidemiological studies.

Alcohol in small doses may promote relaxation, reduce social anxiety, and foster bonding, factors that indirectly benefit mental health. It lowers stress, a factor associated as causing or exacerbating many health risks.

It also has digestive and microbiome effects. Red wine polyphenols appear to have prebiotic effects, encouraging growth of beneficial gut bacteria. Wine has historically been used as a digestive aid, stimulating gastric juices and aiding in nutrient absorption.

It exists not in isolation, but in a cultural, social, and lifestyle context. In Mediterranean diets (often rated among the world’s healthiest), wine is consumed moderately with meals, in social settings. Wine is part of rituals, traditions, and shared meals, contexts that reinforce mindful, balanced consumption rather than binge drinking.

Many studies show a J- or U-shaped relationship between alcohol intake and health outcomes. Abstainers are at slightly higher cardiovascular risk than moderate drinkers. Moderate drinkers have the lowest risk, and heavy drinkers have the highest risk. This suggests that small amounts may be protective. but not in excess.

Finally, there is the effect that wine has upon mood. As Oma Khayyam put it: ‘The Grape that can with Logic absolute. The Two-and-Seventy jarring Sects confute: The subtle Alchemist that in a Trice Life's leaden Metal into Gold transmute.’

 Here’s to wine. Cheers!

Madsen Pirie