Resveratrol, a red wine and grape-derived phytoalexin, possesses diverse biochemical and physiological functions that are relevant to human health and disease. The emergent properties of resveratrol have forced us to rethink the biomedical significance of the wine culture. Novel observations point to the hypothesis that intracerebral resveratrol treatment diminishes the sensitivity of rats to pain, and that the said analgesic action of resveratrol is a central mechanism mediated by the inhibition of cycloxygenases I and II. This novel implication of resveratrol and perhaps red wine drinking warrants further studies.