The Definitive Guide to Wine

The Definitive Guide to Wine in lineFor years, wine was my stress reliever at the end of a long day. Having given up grains and grain-based beverages over a decade ago, I swapped beer for wine. It was my frequent dinner companion. Grilled grass-fed ribeye wasn’t grilled grass-fed ribeye without a glass of California Cab. And then I suspected my 1-2 glass a night habit was impairing my gut health and affecting my sleep. I ran a quick experiment, determined that the nightly wine indeed was having bad effects, and stopped drinking altogether.

It worked. My gut health and sleep improved. Yet I still missed wine. I missed pitting the crunch of an aged Gouda’s tyrosine crystals against a big red, lingering over a glass with an old friend, clinking glasses, giving toasts. I missed what Hemingway called “one of the most civilized things in the world and one of the most natural things in the world that has been brought to the greatest perfection.” But I didn’t miss the poor sleep and gut disturbances.

Then I met Todd White of Dry Farm Wines at the Bulletproof Conference. He introduced me to “natural wines” which use organic, dry-farmed grapes, interesting varietals, and ancient, low-input fermentation methods to produce lower-alcohol wines with greater complexity and fewer adulterants than mass-market wines. When I drank some of the wines Todd suggested, I experienced none of the gut or sleep disturbances. Wine was back.

Still, I was cowed. I’d been guilty of doing what I’ve always recommended against: blindly accepting wine without doing due diligence.

So let’s do that due diligence today. What’s so good about wine?

In a word: polyphenols.

I’ve spoken at length about polyphenols, the colorful plant compounds that reduce inflammation, prevent oxidation, and provoke beneficial hormetic responses from our bodies. Grapes are already rich in polyphenols, and the fermentation process creates even more.

Red wine is far higher in polyphenols than white wine, as most of them reside in the skin pigments. So much that red wine extract protects lipids against against oxidative damage, while white wine extract does not.

You can make white wine more like red by letting the skins steep awhile before removing them and adding more alcohol, which increases polyphenol extraction, but most white wine is far lower in polyphenols. That’s okay—”lower” isn’t zero and the alcohol itself has some benefit in low doses—and shouldn’t prevent you from enjoying white wine. If you want to try a red-esque white, go for something like this “skin ferment” Roussanne.

But red wine is undoubtedly more polyphenol-dense. If many of the health benefits associated with wine consumption come from the polyphenols, red wine is the clearly superior choice.

What are the health effects of wine consumption—positive and negative?

A vast amount of observational evidence suggests that wine consumption is good for us. These types of studies cannot establish causality, but plausible mechanisms exist which strengthen the associations.

Cardiovascular disease: Wine consumption has a J-curve relationship to cardiovascular disease. One study found that 150 mL (5 ounces) of wine per day is better than none, while high intakes are worse for mortality. 1-2 glasses per day for men and 1 per day for women as optimal.

Stroke: Wine consumption is linked to a lower risk of ischemic stroke.

Diabetes: Light or moderate wine consumption is linked to a lower risk of type 2 diabetes.

Wine versus other alcohol: Compared to other types of alcohol including beer and hard liquor, red wine has the strongest and most consistent relationship to health benefits. That may indicate there’s something different about wine, or something different about wine drinkers.

What do interventional studies show?

Red wine reduces postprandial inflammation. When people drink red wine with their meals, the meal gets healthier:

Their LDL particles become more resistant to oxidation and their inflammatory genes turn off. In regular wine drinkers, anti-oxidized LDL antibodies—a class of immune molecules the body dispatches to protect LDL particles vulnerable to oxidation—drop, indicating wine reduces the threat of oxidative damage and the need for protective antibodies (cigarette smoking, meanwhile, increases anti-oxidized LDL antibodies).

Red wine can even inhibit the postprandial oxidative damage to blood lipids and inflammatory gene expression you get after a trip to McDonald’s.

And as I’ve mentioned before, these anti-oxidative effects extend to cooking with wine. Using wine in a marinade or braise reduces the formation of carcinogenic compounds and inhibits oxidation of fats in the food.

One study compared grape extract to red wine made with the same types of grapes, finding that red wine provided benefits the grape extract did not. The researchers suggest this was wholly due to the alcohol content, but I think they’re overlooking the importance of the unique polyphenols that form during wine fermentation.

One way to see how wine affects people is the “initiation of red wine drinking” study. They take people who hadn’t been drinking wine, have them “initiate” wine drinking, and follow them and their biomarkers for several months.

Blood pressure: In people with (but not without) a genetic propensity toward efficient or “fast” alcohol metabolism, drinking red wine at dinner seems to lower blood pressure.

Type 2 diabetics: Type 2 diabetics who initiate red wine drinking at dinner see reduced signs of metabolic syndrome, including moderately improved glycemic control and blood lipids. Another benefit that surprised me was the improvement in sleep quality compared to the “just water” group. Another study found that while initiating red wine consumption while dieting doesn’t improve fat loss, it also doesn’t hinder it for type 2 diabetics.

InflammationA study found that non-drinkers who begin regularly drinking moderate amounts of Sicilian red wine enjoy reduced inflammatory markers and improved blood lipids.

Now, the negatives.

The alcohol is the major problem. Ethanol is a poison. Let’s just face it. Alcohol:

Depletes glutathione—the master antioxidant—from the liver. Once glutathione runs out, liver damage sets in.

Damages your liver. Alcohol puts your liver through a lot of stress. Full blown cirrhosis of the liver takes a long time and a lot of liquor to reach, but smaller amounts can still do damage.

Gives hangovers. Nothing worse than feeling depressed, anxious, confused, and sleepy with a massive headache while trying to piece together what happened the night before.

Can be addictive. According to this study, alcohol is less addictive than nicotine, crystal meth, and crack, but more addictive than heroin, intranasal amphetamine, cocaine, and caffeine. Most people who drink don’t develop it, but alcohol dependence is a real problem for those vulnerable to it. Nothing should own you. 

Is linked to depression. While moderate drinking is linked to a reduced risk of depression, higher intakes may increase the risk.

Those are dangers of alcohol in general. Wine may mitigate some of the risks, but high intakes of even the most polyphenol-rich wine won’t negate the damage of all that ethanol.

Wine is usually healthier than other types of liquor, but there are some unique components that may give you trouble.

Pesticides. Being delectable little balls of sugar water that pests can’t resist, grapes use a lot of pesticides. In France for example, wine grapes account for 3.7%  of the nation’s agricultural acreage but 20% of the pesticides used. A recent study found that the majority of French wines tested had detectable (under 10 ppm) and/or measurable (over 10 ppm) levels of pesticides. Organic wines and wines from certain regions (Cotes du Rhone, Languedoc) had lower levels than other regions.

Wetter regions will generally have more fungus and other pests and require that grows use more pesticides. Absent detailed pesticide residue data, aim for wines grown in drier regions. Wines from the dry areas of Argentina, Chile, and California should in theory have lower levels of pesticides; one study of wines from Italy found very low levels of pesticide residue.

But pesticides are used in every wine industry. You can usually snoop around and find pesticide use data by county, city, state, and country. You can’t really glean much actionable info from this data, but the point is clear: wine growers use pesticides.

Does it even matter? These are relatively minute amounts of pesticides.

While we don’t have many quality studies on pesticides in wine, I always err on the side of “fewer pesticides are better.” Call me a Luddite. Call me anti-science.

I just feel better drinking the “natural” wines.

Maybe it’s not even the lack of pesticides that do it; it could be any number of things, including the lower alcohol content, the lack of other chemical inputs, the increased polyphenol content from not over-watering the grape.

Headaches. The red wine headache is a real thing, even if the proximate cause remains unknown. Could be the tannins. Could be the ethanol. Could be the sulfites. Could be the tyramine increasing histamine release. We just know it happens in a significant number of people.

How can we maximize the benefits and minimize the negatives?

Water your wine. The Greeks and Romans added water to their wine in a 2:1 or 3:1 ratio, considering those who drank it undiluted to be barbarians. While the barbarians eventually triumphed, diluting one’s wine is an easy way to stave off dehydration, and even improve flavor. I prefer using sparkling mineral water, specifically Gerolsteiner (a German brand with high calcium and magnesium content). Yes, even with red.

Drink it with food. Wine is meant to be consumed with food. Not only does drinking wine with food improve your sensory experience of both and reduce postprandial oxidative stress, having food in your stomach slows alcohol absorption and gives your body more time to deal with it.

Drink it with tea. Fortifying alcoholic drinks with tea upregulated antioxidant production and protected binge-drinking mice from liver injury. If you go to one of those bespoke cocktail bars tended by guys in suspenders and mustaches, you’ll probably find a tea-based cocktail (for $16).

Know your genetic risk. Some genetic variants speed up alcohol metabolism, while others slow it down. A common variant in East Asian populations inhibits the detoxification of acetaldehyde, a toxic metabolite of ethanol; people with this variant who drink alcohol are more likely to get bad hangovers, experience negative symptoms, and even develop certain cancers. If you don’t have your genetic data handy, the presence of “flushing” when you drink alcohol is a good indicator that you have a deleterious variant. Alcohol addiction is often hereditary, too, so exercise caution if you have a family history of alcoholism.

Drink “natural” wines. Watch for these terms: natural, organic, biodynamic, dry-farmed, low-sulfite. They all indicate less human input and a greater expression of the grape’s grapeness. Coincidentally, these types of wines are often the most interesting. I personally drink Dry Farm Wines, since they meet all of these specifications. If you’re a wine drinker and want a steady supply, I recommend them as a go-to.

Gird your liver. If you’re going to drink enough to feel the effects, preparing your liver can assist alcohol detoxification and even prevent a hangover. Staying away from omega-6 fatty acids (saturated and monounsaturated fats can prevent ethanol-induced liver damage), eating polyphenol rich foods (ginger, turmeric, and dark chocolate are all excellent), eating some collagen (glycine helps form glutathione), taking NAC (NAC helps form glutathione), exercising, and getting good sleep the day of your drinking session are all integral parts of any effective alcohol prehab program.

Avoid cheap wine. Inexpensive wine is fine and often quite tasty. But truly cheap wine may harbor unwanted contaminants like arsenic.

Wine can be a beautiful thing. Moderate consumption (1-2 glasses a day) appears to reduce the risk of certain diseases, and it almost certainly makes a given meal healthier and less inflammatory. Is it necessary? No. If you don’t like wine, should you pick up a habit? Absolutely not.

But as long as you’re not experiencing direct negative effects (bad sleep, gut health, headaches, hangovers, a glass or two of the good stuff several times a week is probably fine, and possibly good for you.

What’s your favorite wine? How has it impacted your life?

Thanks for reading, everyone.

Primal Kitchen Hollandaise

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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67 thoughts on “The Definitive Guide to Wine”

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  1. Great article. I like my vino, so I’ll just make sure to buy natural when I do.

  2. I pretty much only drink reds (the darker I always figured the better).

  3. I definitely enjoy a glass of Pinot Noir or Cab with a nice meal. I drink wine simply because I truly enjoy it. But hey, if I’m getting some polyphenols I won’t complain! Every now and then I will wake up with puffy eyes even though I just had one glass. Doesn’t happen often, which makes me think it is a reaction to an additive of some sort. I’m going to have to check out Dry Farm Wines.

  4. I like wine but am forced to drastically limit consumption due to histamine intolerance. If I drink more than one glass, or one glass several nights in a row, I get all the symptoms of a bad head cold. I do slightly better with white wine than red but it’s all problematic if I don’t limit it to a single glass now and then. I don’t have much of a problem with hard liquor (lower in histamines) but don’t really like the stuff all that well.

    1. Shary: I also suffered with histamine effects after drinking wine, but found that when I switched to organic, it went away. You may want to try it.

      1. Me too. Organic is the way to go. (Plus it’s generally more expensive, which means I buy less, so I naturally drink less. Win win.)

    1. seems to be the case, especially when you click the link and get the 1 penny bottle when you order through Marks site. Guessing Mark’s got to make money some how else we wont have anymore good content to read.

    2. Personally I don’t see a problem with sponsored content or not. While it’s always good if it’s disclosed, even if it’s not, I think it’s up to the reader to have the smarts to discern if something’s going to be good for them rather than accept everything they read. It promotes analytical and critical thinking, I guess is what I’m saying, which I think is only a good thing.

  5. While I enjoy an occasional glass of red and use it for marinade, I prefer to drink single malt Scotch, about an ounce. It’s called “the water of life” for a reason. It also has some of the same benfits as the wine on CVD and stroke.

  6. What about wine vs. grape juice? Sugar vs. alcohol? Anyone have any knowledge about this?

  7. I love a good red. Dry, not sweet.
    Here in the south, I don’t really feel like drinking red during the sweltering months. Red just doesn’t appeal to me unless I can comfortably wear jeans and long sleeves, if not a sweater. I love a late afternoon glass, curled up on the porch with a good book.
    I like to sip champagne & don’t bother saving it for special occasions.
    I only have a glass (of wine or whatever) 2-3 nights a week though; alcohol just isn’t an every night thing in this house.
    I would love to try Dry Farm Wines! Just not in my budget at the moment. But a girl can dream….

    1. Beth totally agree with you about the heat. I live in PA where we have very hot and humid summers, and I’m all about a nice dry white in the summer. But the minute it gets cooler, those dry reds are calling my name.

    2. In Australia many people drink red with ice. I like to add mineral water and crushed ice. Lovely cool and refreshing.

      1. I’m Australian and have always enjoyed a glass of red with an ice cube or two. (except in the depths of winter, but honestly Western Australian winters are pretty mild anyway!)

        1. Tropical north Queensland… we keep our Shiraz in the fridge!

    3. Consider a dry rose as well. Awesome summer wines. Work well when you can chill them down, often not as expensive due to less demand (although changing). Rose wines got a bad name as they were often watered down Reds or Red and White mixed. Real Rose wines are basically red wine grapes but the wine is removed from contact with the skins before it gets a lot of the robustness associated with red wines. Anyway, go to summer wine in many parts of the world and certainly for me.


  8. “If you don’t have your genetic data handy, the presence of “flushing” when you drink alcohol is a good indicator that you have a deleterious variant.”

    Care to elaborate on this?
    Not a native english speaker, but do you mean that the more frequent one has to go to the bathroom whilst drinking, the more likely alcohol has negative effects for my genetics? In any case, it would be very interesting to read a source or explianation.

    Keep up the great work, respect from Sweden! 🙂

    1. Viktor, “flushing” is when your face/neck/ears get red and hot.

    2. Flushing refers to the face turning red from drinking alcohol (not flushing the toilet 🙂 )

    3. Flushing, from someone in Sweden would be extremely rare. IT’s most prevalent in coastal China and decrease as you get further away genetically from Cantonese speaking areas. Going from memory the genetic occurrence is something like @70% in Canton, 50% in Northern China, 30% in Japan and like .0001% in the Norse countries

  9. Most nights with my last meal of the day I drink 2 ounces (yes, I measure it LOL) of Our Daily Red, it’s organic, pesticide free, no detectable sulfites. When I drink even really expensive wine like Sketchbook or whatever my sinuses get plugged and I sometimes get a headache. I’ve read it’s not the sulfites as per conventional wisdom, it’s other chemical the commercial producers use, maybe read that here on MDA. I take collagen and curcumin daily as well as milk thistle for the liver. Finish off the meal with a few blueberries and a bite of 88% dark chocolate and you are good to go ha. Would love to try the Dry Farm Wines if they would let you purchase the amount you want when you want.

  10. I stumbled upon a formula I like. My 91 year old mom had to be taken off blood thinners due to a bleeding ulcer so I now fix her a small glass of ”half-wine and half unsweetened cranberry juice’. I have to add lots of stevia to get it sweet enough for her, but she loves it, there’s less alcohol used, and the wine I get is organic wine from T.J’s.

  11. I have to say, I am a longtime fan of MDA and Mark’s writing, but his recent flip-flop-flip on alcohol (it’s OK, no it’s not OK, wait it’s OK again), conveniently right after striking a sponsorship deal with Dry Farm Wines, is not a great look.

    1. Hi Kevin. I understand your hesitation, but I’d just like to say that for all the amazing depth, quality and quantity of useful and, for some people, life-saving information provided on this blog for free, I’m happy to have Mark’s recommendation on products he benefits from financially. I do believe he recommends only things he has tried for himself and genuinely believes are good things. I value his willingness to change his mind about things when new data comes in or he tries something new. We readers are always at choice to try something, and he encourages us to collect our own data and opinions, and to report back here in the comments or in the forums, whether we agree with him or not.
      It’s a great community, and I’m glad you’re in it too!

  12. I’ll be excited to try this wine when it’s available in Canada! The website says they’re working on it.

  13. Wouldn’t dry red wine, like, cabernet sauvignon or merlot for instance, be better then sweet wines due to nu residual sugar? I mean, it seems pretty straightforward, but I was wondering if the high alcohol percentage in dry wine offsets it’s lower sugar content.

  14. This is awesome. Really liked the suggestions at the end. And avoiding cheap wine is something I’ve learned to do the hard way.

  15. I’m kinda surprised about the high pesticide use. I had read somewhere (years ago. I don’t have a link) that many wineries use organic practices, even though they aren’t certified as organic, because it produces a better wine, but the organic certification costs too much.

    1. Steve – the term ‘Pesticide’ is probably part of the confusion. Everyone, every where in the world uses ‘Fungicide’. If they don’t their vines may live a year, three if they’re really lucky but they will succumb to powdery mildew or downey mildew. The most common fungicide is sulfur, which is classified as an organic. In dry areas like California or Southern Italy less fungicide treatment is needed simply because it rains less and all organic fungicides are ‘contact’ (wash off in the rain). You are right organic treatment is very common in California without getting certification. That’s largely because there is no price advantage to the additional cost.

      There are also Herbicides (Round Up) that kill weeds in the vineyard. Most reports you see about ‘pesticide’ residue are talking about the chemical compounds in Round Up. There are organic herbicides, but they suck and are rarely used. Plowing, mowing and burning are more common organic methods. Herbicides also get used more in wet climates than dry. In California for instance one spray in February is often all a vineyard gets, vs dozens in a wet climate. Farms also generally use the commercial version of Round up that does not contain the browning agents and is applied at about 1/2 the dose. (homeowners are very impatient about killing weeds vs farmers)

      The final type is insecticides. I’ve been farming grapes in California for 15+ years, I’ve never known anyone, talked to anyone, seen anyone or heard of anyone spraying an insecticide on a vineyard UNLESS mandated by the state to eradicate a specific pest. Even in those cases I’ve know people to refuse to do it. In other parts of the world it’s more prevalent, but in many areas of the world it’s simply not needed.

      1. This is a great comment. I’ve often wondered about the differences between pesticides, fungicides, herbicides, insecticides, organic. Not just in regards to grape farming but also to other produce sold in the grocery. I often see the words “pesticide free” on frozen veggies or fruit, and me being the skeptic that I am, wonder if it’s just marketing trickery and that the produce was grown using some other “cide”

  16. Since I cleaned up my diet, I have no tolerance for alcohol. A single beer makes me happy, two beers make me veeery happy. Has anyone else noticed this?

    1. Could be, I’ve noticed that a bit.

      When I reduced my carbs I didn’t drink a beer for three months. My first beer–a rather dry lager, no less–tasted like it had several spoonfuls of sugar added to it. Incredibly sweet. Quite an instructive revelation.

  17. Fabulous article.
    I’m trying to lose 15kg. Just how much damage will one glass of red a night (stretched to two once watered down) do to my weight loss efforts.
    I eat 100g of protein a day. Under 50g of carbs and about 70g max of fat a day.
    I do little to no exercise.
    I usually drink champagne as it’s low in carbs.

    1. so, champagne is likely to be the highest carb wine you can find. Within champagne (or any sparkling wine) there is a range depending on the residual sugar content intentionally managed by the wine maker… but it can be very, very significant and, in probably all cases save for a ice wine… the highest carb wine you can find.

      1. Brut champagne is about the best thing you can drink. It is LOWEST in carbs, doesn’t contain mold and delicious.
        Highly recommended by people who do not profit from the sponsorship. Read Bulletproof alcohol chart . They are making $$$ on something else- – so they don’t use ” alternative facts” promoting alcohol use

  18. A word on the sulfites… hear this a lot. If you can eat dried fruits without a problem, its not the sulfites (for you). The sulfite content of raisins and prunes containing between 500 and 2,000 parts per million… wine sulfites are generally orders of magnitude less, with anything over 10 ppm needing a ‘contains’ label in the US.

    Also, natural wine is not a regulated term and does not necessarily indicate less human intervention. While the terms can be attributed to good wine they can also be problematic. When making wine there are a whole series of microogranisms competing for the available resources. Sulfites can be user to control the unwanted ones. That doesn’t mean they need to be used in excess, but allowing fermentation to continue via an unwanted organism to maintain labeling does not a good product make…

  19. I drink red wine every day. I fill a glass with ice, then 1/2 red wine, and the balance filled with a flavored seltzer–the type with a little flavoring, but with no sweeteners, calories, or other additives. When I lived in France as a foreign exchange student in high school, lunch at home would always include ordinary table wine in a jelly glass (no kidding, with Asterix and Obelix cartoons on them!!) which was then filled the rest of the way with water. Rest assured, the family men were all “experts” when it came to Cotes du Rhone wines (the region we lived in), but daily consumption was not formal at all and always mixed red wine with tap water–no ice though!

  20. Would love to hear about some options for natural red wines that others here at MDA buy and like. Also agree that Dry Farm Wines is a bit too pricey for a daily glass.

    Given Italy’s stricter stance on GMOs and pesticides, I typically I go for Italian wines usually with DOCG certification. Some good ones at Trader Joe’s that are usually at 13% alcohol or lower, including the Il Tarocco Chianti Classico, my personal favorite from TJ’s.

    I’ve also researched one of the wines from pictures on Dry Farm Wines’ instagram feed, the Ducroux 2015 Exspectatia. There’s a shop in NYC that carries it for $15 per bottle. I ordered a few, although I’m in CA so there was hefty shipping.

  21. Alcohol is carcinogenic, so why promote this rubbish? Drink red grape juice.

  22. What about blueberry wine (far more polyphenols than grapes) or mead (honey wine, and believed to curb antibiotic resistance)? Or dandelion wine? Far more wines out there than just those made with grapes.

  23. My take, as an organic wine producer downunder, is that red wines (whilst clearly full of the good things) is often full of the things we probably want to avoid – pesticides, synthetic/systemic fungicides etc. Unless, of course, the grapes from which the wine is made is organic. For a while, as a conventionally trained winemaker (and dietitian!!!), I secretly scoffed at people who reported that our wine was the only one the could drink without getting a hangover/headache. Surely, they just haven’t drunk enough of it I would say to my husband, once said people had departed our establishment. I had, until then, believed that the headache was simply due to the effects of too much alcohol. Since our wine was made conventionally, in that we use sulphur (albeit in the lowest amount possible) I knew that it couldn’t be a sulphur-allergy type reaction people weren’t experiencing from our wine. It wasn’t until we noticed that if we consumed our usual amount of wine ( a couple of glasses per night of our own organic wine) in the form of conventional non-organic wine, we too would experience a headache/hangover dispropportionate to the amount of wine consumed, that we finally believed our trusty customers. So, what’s the difference in conventional red wine versus organic? well, red wine is fermented on its skins, so anything on the skins remains and is perhaps concentrated in the wine. Although many of the chemicals used in conventional vineyards may have been researched to be “safe” as is, have they been researched as constituents of wine? In a chemical cocktail with other compounds likwise tested in isolation? Organic grapes are not exposed to these chemical cocktails, so it shouldn’t be a surprise that the are less toxic.

  24. I am very interested in hearing about the possible genetic variant that causes flushing with red wine. I love red wine but no longer drink it because I get flush, but more so because after just one glass, I have horrible sleep, waking after a few hours parched and unable to fall back to sleep. I can drink white wine up to about two glasses with out those problems. I am a Caucasian mutt, with German, French, English, Welsh, and Scottish blood in my veins. No East Asian that I know of, but I guess there could be something way, way, way back.

  25. Great article! After reading this I tried some organic wines but they made me feel worse the next day than my normal imported Greek wine that I drink. Even though my go-to wine (Retsina) doesn’t give me a hangover the next day, truth is I sleep better and feel better if I drink no wine or only 1 small glass of wine.

  26. Unfortunately I have to disagree on dry farm wines. I drink a lot of wine, so when I read about them here – I was excited. Unfortunately I don’t like any of them (out of 3 cases). Way too sour, no fragrance, and at least one bottle qualified for the worst wine I’ve ever tried(and that includes some two buck chuck).

  27. I’d be curious to know if any of the above advantages are also true of alcohol-removed red wine (not grape juice, but wine with the alcoholic removed afterwards). With a family history of alcoholism, it’s better for me not to drink, but I do enjoy the occasional glass of NA wine (FRE, Ariel, or St Regis brands).

  28. I usually make kefir in summer (and sauerkraut in winter). What if I would make kefir with red grapes? How close could that get me to the benefits of red wine? I stopped drinking red wine mostly because of the negative effects of alcohol, though I do have a glass with dinner with friends every now and then. It would be nice to have an alternative that would taste good and have at least some of the positive effects, but none of the negative effects as the alcohol content of kefir is extremely low. Any thoughts?

  29. Here in Europe, there has been a lot of discussion lately following research that shows how even just one glass of alcohol significantly raises breast cancer risk in women. And the benefits that moderate wine consumption is said to have seem to be almost non-existent. In earlier research that seemed to show that people who drank no alcohol at all were a little less healthy, people were included that did not drink because of severe medical problems. If you leave that group out of the equation, it turns out that non-drinkers are healthiest. It is better to ingest polyphenols from other foods than from wine. Not to ruin anyone’s enjoyment of a nice glass of wine, but considering the latest research, I have decided to quit altogether!

  30. I have always diluted wine. People stare at me when I do this, but then I remind them that Jesus did it, and that seems to mollify them, although they usually laugh. I dilute it about 3:1. My favorite “cocktail” is a little red wine, some kombucha, and water. I like Seven Deadly Zinz as an affordable red table wine.

  31. What about the ecological and environmental implications? considering grapes are perennials, it should at least sequester carbon and not be too difficult to be carbon-zero!
    Also, what about mead??

  32. Oh, my. I understand this post comes with a promotional link to a specific company, but it should have provided some information on dealcoholized options for those who choose to avoid alcohol (almost) entirely… <0.5%.

    We should, at least, link back to this post .

    Having worked for a distributor, I can concur that dealcoholized wine is no substitute for the flavor of the full-alcohol versions, but if you're just drinking a nightly glass for the health benefits and don't want the ethanol, there are some palatable and affordable choices just a google-search away.

    Cheers! (as it were)

  33. Dry Farm Wines claims to test all of their wines in a lab and publish S02 levels but they don’t. They don’t send test results with your order, you can’t find them online, and they do not respond to your email inquiring about the advertised results. Don’t waste your money, you can buy better wine for a lot less at your local wine store or Whole Foods.

  34. I stopped drinking altogether and feel better for it. My son did a fair amount of research on alcohol and its effects on the brain and its link to cancer and dementia/Alzheimer’s. I recently read alcohol in any form is directly related to 7 types of cancer. I don’t have the studies in front of me but anecdotally I find I feel better eliminating it altogether.

  35. What about the brain? I keep reading articles saying any wine at all hurts the brain. Some claim brain cells die. More say it’s the dendrites that take a toll. Either way, I want my brain in top shape . . . and I love my afternoon glass or two of wine, with dark chocolate of course.

  36. I have started drinking Dry Farm Wines and I am thrilled with them. The mixed case of reds and whites is a great way to start. I’m not a big drinker, but I enjoy a nice glass of wine from time to time. I feel great the next day…no headache, no puffy eyes. (For me, a subtle puffiness around the eyes is a sure sign that I ate or drank something I shouldn’t have.) Just published a review on happy, healthy and hot!

  37. I’m on a break (day 26), using a recipe called ‘CranCabernet’ (6:1:1 Cran/Pom/Cherry, all WholeJuices) but when drinking real Cabernet, I filter it (1-Coffee filter; 2-Brita filter) to remove as much pesticides, sulfur, etc as possible. Tastes better immediately; I heard of it from college kids, who were using Brita on Vodka, to turn ‘cheap’ into ‘tastes more expensive’. Tested TDS (total dissolved particles) between Brita, PUR and ZeroWater: Brita worked best for wine, ZeroWater turned it into grain alchohol :)) but definitely preferred on water. Was considering NaltrexoneOral, but I don’t want to quit drinking wine; I just don’t allow unlabelled food in my body, why would wine be any exception? That’s an FDA complaint I’d love to crowd-source, y’all.

  38. I love wine and have been drinking it for years. I am lucky enough to live 20 minutes from the Napa Valley so have had lots of practice in finding what works for me. So personally I only drink Red wine from certain regions. I have found that if I stick to the regions I have had good experiences with, even if I don’t know the vineyard I usually have a good experience with the wine. Usually stick with small family owned wineries, they tend to take more care in production than the larger conglomerates.

  39. Can someone recommend to me a good organic wine brand That I could purchase somewhere like Whole Foods? I know of Dry Farm Wine but I do not drink enough wine to order that much all at once.

  40. Are there any dry farmed wines in cards for sale??
    It seems to be a daunting search as I research online, most liquor stores here just show me 1-2 light versions. Any guidance would be great!

    1. Sorry I meant dry farmed wines sold in Canada. I live on the island in bc ***

  41. Hi.
    I’m an affiliate for Dry Farm Wines .
    I loved your article.
    Could I post it on my site, giving credit to you?

    Many respects

    Tommy Antonopoulos

    PS: My site is housing my blogs for small business owner success. I ‘m taking up affiliations for passive income. We do the marketing for 12 high profile doctors an d teach fro free to small business owners basic principles of internet marketing success.