variety of grape that stands out the most in the flavor of wine,
I'm wondering perhaps the grape contents is what is good, instead of eating a lot of grapes you can get same amount of the "good stuff" those grapes contain in a liquid form. The wine may have the same as the grape juice, maybe drink the juice before turning it into wine (though might not be as much fun, drinking grape juice doesn't have that "wine connoisseur" image that gets respect at parties of sophisticated people. Are certain grapes more beneficial than others? Right now I'm too lazy to do research so I'll post opinions on the forum.
Way back when I thought there were only two kinds of grapes: Red grapes and light green grapes. Cabernet sauvignon, merlot, etc. were company names of the grapes. It wasn't till much much later when I learned those names were the grapes themselves. Also back then while riding a bike through vineyards near Salinas, I see lots of grapes, hey stop and have a snack. Yuck, them grapes even though they were ripe tasted awful. Just as well probably covered with pesticides that would have killed me.