Yes, relaxation should not be underestimated, and there may be benefits to regularly drinking moderate ammounts of alcohol in general. Anyway the following if the entry for Resveratrol from the Oxford Companion to Wine -- just for anyone's interest and it's informative:
phenolic compound produced by grapevines (and other plants such as peanut and eucalyptus trees), particularly in response to microbial attack (see phytoalexins) or artificial agents such as ultraviolet radiation. It is one of a number of compounds (including catechin and quercetin) found in wine thought to contribute to health aspects of its moderate consumption. Resveratrol is also found in other grape products such as juice and raisins. Resveratrol belongs to a class of compounds called stilbenes. In grapevines this also includes its derivatives, piceid, pterostilbene, and the viniferins. Woody parts of the vine normally contain large amounts of stilbenes, principally viniferins, which are thought to protect against wood decay. In the vineyard, leaves and berries produce resveratrol only in response to some action, such as fungal attack, where its subsequent accumulation may slow or stop the infection. There are numerous factors in the growing of grapes and vinification that can affect resveratrol concentration in the finished wine. Species, variety, clone, and rootstock influence potential stilbene production. For example, wines made from muscadinia grapes or from pinot noir tend to have high levels of resveratrol, whereas cabernet sauvignon has lower levels. Wines produced in cooler regions or areas with greater disease pressure such as Burgundy and New York often have more resveratrol, while wines from hot, dry climates such as Australia and California frequently have lower resveratrol concentrations.
Wine-making procedures have a great effect on resveratrol concentration in the final product. Red wines have a much higher resveratrol content, usually about ten times, than that found in whites. This is not necessarily because white grapes manufacture less resveratrol, but because stilbenes are manufactured in the grape skins and maceration, integral to the production of a red wine, encourages the extraction of these compounds. yeast strain, lactic acid bacteria, use of fining agents, and handling procedures can also influence resveratrol concentration to some extent. Much of the interest in resveratrol in the 1990s and early 2000s came from its suspected connection to wine‚s health benefits. It was known to play a part in herbal remedies for many years, but it was not until 1992 that New York researchers Siemann and Creasy made the link between it, wine, and its possible contribution to the french paradox. Resveratrol has been reported to reduce serum platelet aggregation, cholesterol levels, liver lipids, and act as a cancer chemopreventative agent. As part of the phenolic milieu in wine, its moderate consumption can contribute to good health.
Goldberg, D.M., Yan, J., Ng, E., Diamandis, E.P., Karumanchiri, A., Soleas, G., and Waterhouse, A. L., ‛A global survey of trans-resveratrol concentrations in commercial wines‚, 46 (1995), 159–65.
Siemann, E. H., and Creasy, G. L, ‛Concentration of the phytoalexin resveratrol in wine‚, , 43 (1992), 49–52.