Wine is considered a food whose history has intertwined with human culture. The first data of wine presence is from 7000 years ago, from Iran. Besides along history, references about drinking wine in moderation could be healthier were published, it is in 1992 when the paper of French Paradox is published when stars the real interest for scientific community to study the components of wine with beneficial effect. The components that have been considered are ethanol and polyphenolic compounds. Here we include a review of the effect of these compounds in human body.