Jacob Gaffney (winespectator.com) writes:
Red wines made from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz make for potent bacteria killers, according to research conducted at the University of Missouri. While not all red varieties were found to be helpful in killing harmful bacteria, those that were did not affect non-harmful and helpful strains, such as those that aid digestion, called probiotic bacteria. Promising as the results may be, however, it remains unknown if the positive effects from the lab would be realized in humans by drinking red wine.
I'm waiting for the new Doctor's recommendation: Take two glassfuls with food in the evening, preferably roast game or mature cheeses, and call me in the morning...