Good point, Mark

I was not referring to resveratrol but to the health benefits in
general--this thread did seem to change focus from the original posters
question. Resveratrol (3,5,4prime-trihydroxy-trans-stilbene) is one of
the main polyphenols in wine, and derived from the skins of grapes.

I am not familiar with any studies that show overall levels of
different red varietals. Could you send them my way?

Keith
http://www.vinology.com

Mark Lipton wrote:
> wsop wrote:
> > For someone who doesn't like the taste of wine, but wants the health
> > benefits it would be a disservice to recommend any wine at all. The
> > core health benefit comes from the polyphenols in the skins, and that
> > means the real benefits only come from intense, bitter reds.
>
> But if resveratrol is the main source of the health benefits, as is
> seeming more and more likely these days, the wines with the highest
> resveratrol content are Pinot Noirs and Chiantis, neither known for
> their intense bitterness.
>
> >
> > My personal recommendation would be to drink tea, which also has
> > significant amounts of polyphenols. Leave those big syrahs and barolos
> > to those of us who love them
>
> But tea has little to no resveratrol (see the links I provided in the
> recent thread on resveratrol). And who says tea isn't bitter? ;-)
>
> Mark Lipton