Since wine is quite acidic, I wonder if it might have the same effect as vinegar. I think the main acid in wine is tartaric, whereas that in vinegar is acetic. Anyone up for a test of that possibility? Think of it; lower glycemic effect and resveratrol (if it is red wine) at the same time! Resveratrol is a substance from the skin of red grapes with great antioxidant and mitochondrial activation activity. It has recently been shown to prevent arterial fat buildup in obese mice on a high fat diet.