Which type of wine has the most antioxidants? The difference between red vs. white wine antioxidants is profound. As you see above, 100 grams of your average cab yields a respectable ORAC value that is around 900% higher than the white wine tested. This is better than all tested. However for those who keep tabs on ORAC rankings this should come as no surprise - as is typically the case, darker blues, reds, and purples of all foods often times have higher antioxidant content than their lighter counterparts. For example, whether it's green vs. white asparagus or red quinoa vs. regular quinoa, the pattern is consistent. However this doesn't mean that antioxidants require these pigments, rather it's just coincidence that the most frequently found antioxidants in food are often (but not always) darker in color.
Of course we've all heard the theory of the French paradox - eating and drinking while seemingly maintaining health - and how it it has been suggested that the resveratrol in red wine may have something to do with that. So far research has not proven that and the fact that resveratrol only stays in the blood a short amount of time suggests it is unlikely.
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010