Choosing Between Red and White Wine

With the new dietary guidelines introduced by Secretary of Health and Human Services, some wine enthusiasts might be pondering a vital question: which is better for your health—red or white wine?

Typically, both types of wine are derived from grapes. However, red wine gets its hue from fermenting the juice with the grape skins, whereas white wine does not involve them.

There’s a common belief that certain sweeter white wines are calorie dense, which leads to the misconception that they are unhealthy.

Health Comparisons: Red vs. White Wine

Some research points to a preference for red wine linked to its ties to the Mediterranean diet, known for promoting heart health, though it’s unclear if the wine is a significant contributor to those benefits.

Dr. Stacey Stevenson, an internist based in Illinois, mentioned that the health differences between red and white wine are not as pronounced as many might presume. “In reality, there’s less distinction than one might think,” she stated.

White wine, according to her, typically has more sugar and fewer calories owing to its lower alcohol content. “Its antioxidant levels are also lower,” she expressed, adding that the differences are quite minimal.

Stevenson went on to debunk the notion that red wine is significantly healthier than white. It’s true that red wine is richer in antioxidants since it’s made using grape skins, particularly a polyphenol called resveratrol, known for its anti-inflammatory properties.

That said, she insists the overall distinction is minimal.

Studies have hinted that resveratrol and other polyphenols could influence certain health markers such as LDL cholesterol and vascular health, but these observations are usually based on higher doses in laboratory settings, which exceed what one might consume through regular wine drinking, according to research from Brown University.

Stevenson cautioned that no level of alcohol consumption can truly be deemed healthy. She highlighted recent findings linking alcohol intake to heightened cancer risks.

“Breast cancer is particularly tied to alcohol use, along with liver, colorectal, throat, and stomach cancers,” she noted, suggesting that individuals with a family history of these conditions should steer clear of alcohol.

While white wine may have a calorie edge, the antioxidant properties in red wine could offer some biological benefits, although one must weigh that against the associated risks.

“Less is always better when it comes to alcohol. Ideally, none is best,” Stevenson advised. However, acknowledging that many people might not want to give up wine completely, she recommended opting for red wine for its antioxidant content.

She also suggested that if you prefer white wine, pairing it with berries, peanuts, or red grapes could help you gain some benefits from resveratrol.

Interestingly, a growing number of non-alcoholic wine brands are improving their offerings for those looking to cut down on alcohol.

“These red wines deliver the advantages of resveratrol without the cancer concerns tied to alcohol,” she remarked, also mentioning that they provide a very satisfying wine experience.

Stevenson concluded by noting that while some people might not care for these health-related details, awareness is gradually increasing.