Vine and wine are rich sources of stilbenoids, a diverse class of compounds comprising monomers and oligomers (including dimers through octamers). In red wine, stilbenoid concentrations can exceed 100 mg L−1. Epidemiological studies have associated grape and wine consumption with notable health benefits. Among these compounds, resveratrol is the most extensively studied, demonstrating promising biological effects across various diseases, including cancer, and cardiovascular and neurodegenerative disorders. This compound shows promise in both the prevention and the treatment of these diseases. Resveratrol shows potential in both the prevention and treatment of these diseases and has been found to mimic calorie restriction, extending lifespan in various species (excluding normal mammals) through a sirtuin-dependent mechanism. Although resveratrol is rapidly metabolized after absorption, tissue concentrations observed in animal and human studies align with its bioactivity. It is well tolerated in humans at doses up to 1 g/day and has shown no serious adverse effects at doses up to 5 g/day. Other stilbenoids found in grapes and wine, such as picetannol, pterostilbene, viniferins, ampelopsin A, miyabenol C, hopeaphenol, isohopeaphenol, and vitisins, also display beneficial biological activities.