What is the Healthiest Wine in the World?

What is the Healthiest Wine in the World?

For centuries, wine has occupied a special place at the intersection of pleasure and wellbeing. The quest to identify the healthiest wine has become increasingly important as consumers grow more health-conscious about their food and drink choices. From the polyphenol-rich reds of southern France to the antioxidant-packed varieties of Italy’s Mediterranean coast, certain wines stand out for their potential health benefits when consumed in moderation.

The concept of “healthy wine” might seem contradictory to some, given alcohol’s known risks. However, research continues to suggest that specific types of wine, particularly those rich in certain compounds and produced using particular methods, may offer health advantages beyond simple enjoyment. This article explores the complex relationship between wine and health, examining what makes certain wines healthier than others.

Regardless of whether you’re searching for the best wine for health reasons or simply curious about how your favourite varietals stack up from a wellness perspective, understanding the nutritional profiles and beneficial compounds in different wines can help you make more informed choices. We’ll explore the scientific evidence behind wine’s health claims, identify which varieties might be considered the healthiest wine options, and provide practical guidance for incorporating wine into a balanced lifestyle.

The journey to discover the world’s healthiest wine takes us across vineyards spanning multiple continents, through centuries-old traditions, and into cutting-edge laboratories where scientists continue to unravel the complex chemistry behind wine’s potential benefits. Along the way, we’ll separate fact from fiction and provide evidence-based insights to help you make choices aligned with your health goals.

Understanding Wine and Health: The Basics

The relationship between wine and health benefits first gained widespread attention through observations of what researchers call “The French Paradox” – the relatively low incidence of heart disease in France despite a diet rich in saturated fats. Many scientists attribute this phenomenon partly to moderate red wine consumption as part of the Mediterranean diet pattern.

The Power of Polyphenols – Wine’s Secret Weapon

At the core of wine’s health potential are polyphenols – powerful plant compounds with antioxidant and anti-inflammatory properties. These compounds, particularly abundant in red wines, include resveratrol, quercetin, catechins, and anthocyanins. Research suggests these compounds may help protect cells from damage, reduce inflammation, and potentially support cardiovascular health.

“The healthiest wine choices generally contain higher levels of these beneficial compounds,” explains Dr. Maria Santos, nutritionist and wine researcher. “But composition varies dramatically based on grape variety, growing conditions, and production methods.”

The Fine Line – Finding Your Healthy Wine Balance

The key to any discussion about wine and health is moderation. Even the healthiest wine becomes unhealthy when consumed excessively. Health organisations typically define moderate consumption as up to one drink daily for women and up to two drinks daily for men, with a drink equalling about 150ml of wine.

The alcohol content itself presents a complex picture. While excessive alcohol consumption clearly harms health, some research suggests moderate amounts may offer certain cardiovascular benefits by potentially increasing HDL (good) cholesterol and reducing blood clotting factors.

Additional Compounds

Fermentation processes create additional compounds beyond those naturally present in grapes. These include various phenolic acids and flavonoids that contribute to the potential health properties of wine. Traditional fermentation methods, particularly those allowing extended maceration (skin contact), typically preserve more of these beneficial compounds.

Wine also contains minerals absorbed from the soil through the vine’s root system. These may include potassium, magnesium, and trace amounts of iron, zinc, and manganese. While present in small quantities, these minerals contribute to the overall nutritional profile of wine.

The acidity profile of wine, influenced by both grape variety and climate, affects not only taste but potentially how the body processes wine’s compounds. Moderate acidity may aid digestion when wine is consumed with meals, potentially enhancing nutrient absorption from food.

Red Wine: The Health Champion?

Red wine has long dominated discussions about healthy wine options, primarily due to its rich polyphenol content. These compounds are extracted during the fermentation process when the grape juice remains in contact with the skins and seeds, where many beneficial substances are concentrated.

Resveratrol and Key Antioxidants

Resveratrol, perhaps the most famous wine-related compound, has generated significant research interest. Found primarily in red wine, this powerful antioxidant has shown promise in laboratory studies for its potential to:

• Protect blood vessels and reduce blood clotting
• Reduce inflammation
• Potentially activate certain longevity genes
• Support cellular health

What is the Healthiest Red Wine to Drink?

Research suggests Pinot Noir often contains higher resveratrol levels than other varieties. Grown in cooler climates, Pinot Noir grapes develop thicker skins to protect against fungal threats, naturally increasing their resveratrol content as a defence mechanism.

Sardinian Cannonau (known elsewhere as Grenache) also deserves attention in the healthiest wine conversation. The Sardinian Blue Zone – one of the world’s longevity hotspots – features moderate consumption of this antioxidant-rich red as part of their lifestyle. Studies have found Cannonau contains up to three times more anthocyanins and polyphenols than other red wines.

Other red varieties with notable health profiles include:

• Sagrantino: An Italian variety with exceptionally high tannin levels
• Malbec: Rich in anthocyanins and resveratrol
• Cabernet Sauvignon: Contains significant amounts of procyanidins, linked to cardiovascular benefits
• Tannat: The national grape of Uruguay, containing high levels of procyanidins
• Petite Sirah: A deeply coloured variety with substantial antioxidant content

Tannic reds generally offer more health-promoting compounds, though they may present challenges for those sensitive to tannins. The deep colour of a red wine often correlates with higher antioxidant content – making darker reds potentially better choices for health-focused consumers.

Production Methods and Health Benefits

The production method significantly influences a red wine’s health profile. Traditional vinification techniques tend to extract more beneficial compounds compared to industrial processes designed for high-volume production. Extended maceration, where grape skins remain in contact with the juice for longer periods, typically increases polyphenol extraction.

Temperature during fermentation also plays a role. Cooler fermentations may preserve more delicate compounds, while warmer fermentations can extract different beneficial substances. Many premium producers carefully control fermentation temperatures to optimise both flavour and potential health compounds.

Age affects a wine’s compound profile as well. While some beneficial substances diminish over time, others transform through chemical reactions into different compounds with their own potential health properties. Generally, younger red wines retain higher levels of primary antioxidants, though aged wines develop complex secondary compounds of interest to researchers.

The growing conditions of the grapes themselves dramatically influence their beneficial compound content. Vines grown in challenging conditions – with appropriate water stress, intense sunlight exposure, and certain soil compositions – often produce grapes with higher concentrations of protective compounds as natural defence mechanisms.

White Wine: Underrated Health Benefits

While red wines receive most of the health spotlight, white wines offer their own unique health profile. Though generally containing fewer polyphenols than reds due to minimal skin contact during fermentation, white wines provide different beneficial compounds that shouldn’t be overlooked.

Comparing the Health Benefits of Red vs White Wine

White wines typically contain higher levels of:

• Caffeic acid: A phenolic compound with antioxidant properties
• Tyrosol and hydroxytyrosol: Antioxidants that may support heart health
• Lower histamine levels: Potentially making them better options for those with sensitivities
• Specific flavonoids that differ from those found in red wines

“White wines have their own health merits that deserve recognition,” notes Professor James Chen, oenologist at the University of Adelaide. “Their unique phenolic profile offers different but valuable biological activities compared to red varieties.”

Healthiest White Wine Varieties

Among white wines, certain varieties stand out for health-conscious drinkers:

• Dry Riesling: Often contains higher levels of antioxidants compared to other whites
• Chardonnay: When unoaked, provides beneficial phenolic compounds
• Vermentino: A Mediterranean variety with notable antioxidant properties
• Assyrtiko: A Greek variety grown in volcanic soil with distinctive mineral content
• Orange wines (white wines made with extended skin contact): Offer increased polyphenol content similar to light reds

Research published in the Journal of Agricultural and Food Chemistry found that the phenolic compounds in white wine, while present in lower quantities than in red, may be more efficiently absorbed by the body due to their particular structure. This suggests that white wine’s health contribution might be more significant than previously thought.

Sparkling Wine Benefits

Champagne and other sparkling wines made using traditional methods contain unique compounds formed during the secondary fermentation process. Studies from the University of Reading suggest these compounds may positively affect blood vessel function and potentially reduce risks associated with cardiovascular disease.

The yeast used in white wine fermentation contributes to its nutritional profile. During fermentation and aging on lees (dead yeast cells), wines can acquire additional B vitamins, amino acids, and mannoproteins with potential immune-modulating properties. This process, common in higher-quality white wine production, may enhance their health attributes.

White wines from cooler climates typically retain higher natural acidity, which may aid digestion when consumed with meals. This acidity can also help preserve the wine’s beneficial compounds during storage. Wines from regions like the Loire Valley, Mosel, and Marlborough often exemplify this characteristic.

Certain white wine production techniques, such as reductive winemaking (minimising oxygen exposure), help preserve delicate antioxidant compounds that might otherwise oxidise during production. Modern winemaking technology has made this approach more common, potentially enhancing white wine’s health profile.

For those monitoring calorie intake, dry white wines typically contain fewer calories than their red counterparts – approximately 120-130 calories per 150ml glass compared to 135-145 calories for many reds. This difference primarily stems from white wine’s typically lower alcohol content and reduced extract components.

Dry vs Sweet: The Sugar Factor

When examining what constitutes the healthiest wine, sugar content emerges as a critical factor. Is dry red wine the healthiest type of wine? The evidence strongly suggests that drier wines offer health advantages over sweeter varieties.

Understanding Residual Sugar in Wine

Dry wines contain minimal residual sugar – typically less than 4 grams per litre. Sweet wines, by contrast, can contain anywhere from 20 to more than 100 grams per litre. This difference significantly impacts the caloric content and potential metabolic effects of the wine.

The fermentation process converts grape sugars to alcohol. When fermentation completes fully (as in dry wines), nearly all sugar transforms into alcohol. In sweet wines, fermentation stops before consuming all sugars, either naturally or through winemaker intervention.

Health Implications of Wine Sugar Content

From a health perspective, lower sugar wines offer several advantages:

• Reduced calorie content
• Lower glycemic impact
• Decreased risk of promoting inflammation
• Potentially fewer headaches and next-day effects for sensitive individuals
• Reduced dental health concerns compared to sweet wines

Dr. Helena Forsyth, endocrinologist and wine researcher, explains: “For individuals concerned with metabolic health or weight management, drier wine varieties present a clearer advantage. The residual sugar in sweeter wines adds calories without contributing nutritional benefits.”

Particularly health-conscious individuals might consider extra brut sparkling wines, which contain minimal residual sugar (less than 6 grams per litre), or bone-dry reds like Tempranillo from Spain’s Ribera del Duero or Cabernet Franc from the Loire Valley.

Interestingly, some research suggests that the alcohol in wine might partially offset potential negative effects of its sugar content by temporarily inhibiting glucose absorption. However, this doesn’t negate the overall health advantage of lower-sugar options.

Identifying Lower-Sugar Wine Options

The perception of sweetness in wine doesn’t always correlate with actual sugar content. Factors like alcohol level, acidity, and certain flavour compounds can make wines taste sweeter or drier than their actual sugar measurements would suggest. For accurate assessment, look for technical information about residual sugar levels.

Even among supposedly dry wines, residual sugar levels can vary significantly. Many mass-market wines labelled as “dry” may contain 5-10 grams per litre of sugar – technically dry but higher than health-optimised choices. European wines, particularly from traditional regions, typically contain less residual sugar than their New World counterparts at similar price points.

Different wine styles have characteristic sugar profiles:

• Brut Nature Champagne: 0-3 g/L residual sugar
• Typical dry white wine: 2-4 g/L residual sugar
• Standard red table wine: 1-3 g/L residual sugar
• Off-dry Riesling: 10-20 g/L residual sugar
• Sweet dessert wines: 50-150+ g/L residual sugar

For those particularly concerned about sugar content, seeking out wines labelled “zero dosage,” “brut nature,” “bone dry,” or “sec natural” generally provides the lowest-sugar options available in the marketplace.

Organic and Biodynamic Wines

Does organic wine offer more health benefits? This question has gained increasing attention as consumers grow more concerned about agricultural chemicals in food and drink. While research continues to evolve, evidence suggests organic and biodynamic wines may indeed offer certain health advantages.

Defining Organic and Biodynamic Viticulture

Organic wines come from vineyards that prohibit synthetic pesticides, herbicides, and fertilisers. Biodynamic viticulture takes this further, incorporating holistic farming practices that treat the vineyard as an integrated ecosystem. These approaches yield several potential health benefits:

• Reduced exposure to pesticide residues
• Lower sulphite levels (though some are naturally present or added in minimal amounts)
• Potentially higher levels of certain beneficial compounds
• Decreased environmental impact that indirectly benefits public health

Research published in the British Journal of Nutrition found organic produce generally contains higher antioxidant compounds than conventional counterparts. This principle likely extends to wine grapes, potentially increasing the concentration of health-promoting substances.

Sulphites and Wine Health

Sulphites, compounds added to most wines as preservatives, merit special consideration. While not problematic for most people, some individuals experience sensitivity reactions. Organic wine regulations in Europe permit lower maximum sulphite levels than conventional wines, though they aren’t entirely sulphite-free. Natural wines, which take minimal intervention approaches even further, typically contain the lowest sulphite levels.

“The health equation for organic wines isn’t simply about what they lack, but potentially what they contain more of,” explains viticulturist Dr. Sarah Winfield. “Vines grown under organic conditions may produce more phenolic compounds as natural defence mechanisms, potentially benefiting the wine drinker.”

A 2018 study in the journal Food Chemistry found that grapes from organic vineyards showed higher antioxidant activity and resveratrol content than conventionally grown counterparts, particularly in challenging growing years when plants faced more environmental stress.

Minimal Intervention Winemaking

Beyond certification, production methods that emphasise minimal intervention and traditional approaches often align with health-conscious drinking. Less filtering, native yeast fermentation, and absence of added enzymes result in wines that retain more of their natural compounds.

The biodynamic calendar, which times vineyard activities based on lunar cycles, remains controversial in scientific circles. However, some research suggests that wines from biodynamic vineyards may contain more consistent levels of beneficial compounds throughout vintages, potentially due to enhanced soil health and biodiversity.

Certification Standards

Certification standards for organic and biodynamic wines vary by region:

• European organic certification allows up to 100mg/L sulphites in red wines and 150mg/L in whites
• USDA organic certification prohibits added sulphites (though naturally occurring sulphites are present)
• Demeter biodynamic certification imposes additional restrictions beyond organic requirements
• Natural wine has no official certification but typically follows minimal-intervention principles

Consumer interest in these categories continues to grow, with market research firm Nielsen reporting double-digit annual growth in organic wine sales. This increased demand has encouraged more producers to adopt these practices, expanding the range of options available to health-conscious wine enthusiasts.

The soil microbiome in organic and biodynamic vineyards shows greater diversity than conventionally farmed sites. Emerging research suggests this microbial diversity may influence not just vine health but potentially the development of flavour compounds and beneficial substances in grapes. This represents a promising frontier in understanding the relationship between farming practices and wine’s health profile.

Regional Differences in Healthy Wines

The geographical origin of wine significantly influences its health profile. Climate, soil composition, altitude, and traditional viticultural practices combine to create regional signatures that affect not just flavour but also the concentration of beneficial compounds.

Mediterranean Wine Regions and Health

Mediterranean wine regions have earned particular attention in the healthiest wine conversation. The Mediterranean diet, consistently associated with longevity and reduced cardiovascular disease risk, traditionally includes moderate wine consumption, particularly from local varieties grown in:

• Sardinia (Cannonau/Grenache)
• Crete (Kotsifali and other indigenous varieties)
• Southern France (Mourvèdre, Grenache, Syrah)
• Central Italy (Sangiovese)
• Catalonia (Garnacha, Cariñena)
• Portugal’s Douro Valley (field blends of indigenous varieties)

These areas share certain characteristics: abundant sunshine, mineral-rich soils, and often cooler nights that stress vines in ways that increase phenolic production.

Climate Influences on Wine Health Compounds

Cool climate regions like New Zealand, Oregon, and Burgundy produce wines with different health attributes. Pinot Noir from these regions often contains higher resveratrol levels, as the thin-skinned grape produces more of this compound to combat fungal pressure in damper conditions.

High-altitude vineyards in Argentina’s Mendoza region or Spain’s Ribera del Duero produce grapes with thicker skins in response to intense solar radiation. These thicker skins contain more protective polyphenols that transfer to the finished wine.

“The relationship between terroir and health compounds in wine represents a fascinating area of research,” notes Professor Elena Rodriguez, wine chemist at Madrid’s Complutense University. “We’re discovering that environmental stress factors – at appropriate levels – often trigger vine responses that increase beneficial compounds.”

Traditional Winemaking and Health Benefits

Traditional winemaking regions that maintain historic practices often produce wines with distinctive health profiles. Georgian wines made in qvevri (clay vessels buried underground), for example, undergo extended skin contact that extracts additional polyphenols.

Some regions particularly noted for producing potentially health-forward wines include:

• Maury and Banyuls in Southern France (fortified reds high in procyanidins)
• Madiran in Southwest France (Tannat-based wines with significant tannin content)
• Barolo in Italy’s Piedmont (Nebbiolo with high levels of beneficial compounds)
• Nemea in Greece (Agiorgitiko with strong antioxidant properties)
• Priorat in Spain (Garnacha and Cariñena from schist soils with concentrated antioxidants)
• Santorini in Greece (Assyrtiko with unique phenolic profiles from volcanic soils)
• Certain subregions in Portugal’s Douro Valley (field blends from old vines with exceptional polyphenol diversity)

Soil, Climate Change, and Vine Age

Soil composition influences mineral uptake and plant stress responses, potentially affecting a wine’s health profile. Volcanic soils in regions like Sicily, Santorini, and parts of Oregon may contribute unique mineral properties and potentially increase certain beneficial compounds in their wines.

Climate change presents both challenges and opportunities for health-focused viticulture. Warming trends may reduce beneficial compounds in some regions while creating viable conditions for health-forward varieties in previously unsuitable areas. Forward-thinking producers are already adapting by adjusting canopy management, exploring different varieties, and developing new vineyard sites at higher elevations.

The age of vines also influences wine composition. Old vines, generally defined as those over 35-50 years, typically produce fewer but more concentrated grapes. This concentration often includes higher levels of beneficial compounds, potentially enhancing the health profile of old-vine wines.

Practical Guidelines for Health-Conscious Wine Drinkers

For those interested in incorporating wine into a healthy lifestyle, practical guidelines can help maximise potential benefits while minimising risks. How much wine is considered healthy to drink daily? Medical consensus generally suggests:

• Women: Up to one standard drink (150ml of wine) per day
• Men: Up to two standard drinks per day
• Including alcohol-free days each week

These guidelines assume no contraindicating health conditions or medications. Individuals with specific health concerns should consult healthcare providers for personalised recommendations.

Consumption Patterns and Timing

Beyond quantity, frequency and pattern of consumption matter significantly. Research suggests spreading moderate consumption across the week rather than concentrating units in weekend “binge” sessions offers greater potential health benefits while reducing risks.

Timing wine consumption with meals appears particularly beneficial. Food slows alcohol absorption, reducing blood alcohol spikes, while certain foods may enhance wine’s positive effects:

• Olive oil and other healthy fats appear to work synergistically with wine polyphenols
• Foods rich in vitamin C may enhance antioxidant activity
• Mediterranean diet components complement wine’s potential benefits
• Protein-rich foods slow alcohol absorption
• Fibre-rich foods may help buffer alcohol’s metabolic effects

Storage and Serving Considerations

Storage conditions affect wine’s health properties. Heat and light exposure can degrade beneficial compounds. Proper storage – cool, dark conditions – helps preserve these substances. Even short exposure to elevated temperatures can significantly reduce antioxidant content in wine.

Serving temperature influences both enjoyment and potential health benefits. Serving red wines slightly cooler than room temperature (around 16-18°C) preserves volatile compounds that might otherwise evaporate at higher temperatures.

Quality and Production Focus

The quality of wine likely matters from a health perspective. Mass-produced wines often undergo extensive processing that may reduce beneficial compounds. Those seeking the healthiest wine options might focus on:

• Small-production wines
• Wines from producers emphasising quality over quantity
• Varieties naturally higher in beneficial compounds
• Minimal-intervention approaches
• Wines with appropriate aging potential for their style

“The context of wine consumption plays an important role in its health effects,” emphasises Dr. Caroline Dunn, public health researcher. “Wine enjoyed slowly, with food, in social settings, as part of an overall balanced diet and active lifestyle represents the most positive approach.”

Practical Tips for Health-Focused Wine Consumption

Decanting red wines before consumption may offer dual benefits: improving flavour through aeration while potentially increasing the bioavailability of certain beneficial compounds. Research suggests 30-60 minutes of aeration optimises this effect for most red wines.

For individuals tracking nutritional intake, general calorie estimates for wine include:

• Dry white wine (11-12% alcohol): approximately 120 calories per 150ml glass
• Dry red wine (13-14% alcohol): approximately 135-145 calories per 150ml glass
• Sweet dessert wine: approximately 165-180 calories per 75ml serving

Wine glassware choices may subtly influence both consumption patterns and compound preservation. Larger bowled glasses increase aromatic perception but may unconsciously encourage larger pours. Meanwhile, quality crystal glassware with proper closures may better protect wine from oxidation between servings.

Alternative options for health-conscious consumers include lower-alcohol wines, which have seen increasing market presence. These wines, typically containing 9-11% alcohol by volume rather than 13-15%, reduce overall alcohol intake while potentially preserving beneficial compounds.

For those with specific health concerns or medication interactions, alcohol-removed wines offer another option. Modern technology has improved their quality significantly, though these products lack certain potential cardiovascular benefits associated with moderate alcohol consumption.

The search for the world’s healthiest wine

The search for the world’s healthiest wine reveals no single definitive answer but rather a spectrum of choices with varying beneficial properties. The evidence suggests that moderate consumption of certain wines, particularly dry reds rich in polyphenols, organic varieties with minimal additives, and those from regions with traditional production methods, may offer the most promising health profiles.

The healthiest wine appears to be one that aligns with both personal health goals and sensory preferences, consumed moderately as part of an overall balanced lifestyle. Whether prioritising the resveratrol-rich Pinot Noir, the antioxidant-packed Sardinian Cannonau, or the lower-sugar profiles of dry white varieties, informed choices allow wine enthusiasts to potentially enhance wellbeing while enjoying one of life’s great pleasures.

As research continues to evolve in this area, one consistent finding remains clear: moderation, context, and quality matter tremendously. When approached thoughtfully, wine can retain its place at the table not merely as an indulgence but potentially as a component of a health-supportive lifestyle.

The journey through wine’s relationship with health reminds us that few things in nutrition exist in simple black and white categories. Like many traditional foods that have stood the test of time, wine offers a complex array of compounds that interact with our bodies in ways science continues to unravel. Those seeking the healthiest wine options might do well to follow traditional wisdom: choose quality over quantity, embrace regional authenticity, and always pair with good food and better company.

Experience the World’s Healthiest Wines in Hunter Valley

Are you intrigued by the health benefits of quality wines? The Hunter Valley offers an unparalleled opportunity to explore some of Australia’s most exceptional and health-conscious wine productions. Classic Tours invites you to experience these remarkable vineyards firsthand through our expertly guided Hunter Valley wine tours.

The Hunter Valley stands as a testament to winemaking excellence, with numerous producers creating wines that not only delight the palate but also feature the beneficial compounds discussed throughout this article. From polyphenol-rich Shiraz to antioxidant-packed small-batch creations, the region offers health-conscious wine enthusiasts remarkable tasting opportunities.

Our full-day Hunter Valley wine tour takes you beyond ordinary tastings to experience:

• Access to boutique organic and biodynamic vineyards
• Personal interactions with winemakers committed to minimal-intervention techniques
• Education about how specific Hunter Valley terroir enhances beneficial wine compounds
• Tastings of limited-production wines rarely available elsewhere
• Opportunities to learn about food and wine pairing to maximise both enjoyment and potential health benefits

Our half-day Hunter Valley wine tour option provides a concentrated experience for those with time constraints, carefully curated to showcase the region’s most health-forward wine producers.

Discover Health-Enhancing Wines in Australia’s Premier Wine Region

Why settle for supermarket wines when you could taste exceptional varieties directly from their source? The knowledge gained during a Classic Tours experience transforms how you select and appreciate wine for both pleasure and wellbeing.

Our expert guides share insights about:

• How Hunter Valley’s unique soil composition contributes to wine’s beneficial properties
• Which local producers prioritise traditional, health-forward production methods
• How to identify wines with optimal antioxidant profiles
• Practical tips for selecting and storing wines to preserve their beneficial compounds

Time is limited for these sought-after experiences. Many visitors regret not booking ahead and miss the opportunity to visit the most health-conscious producers. Secure your place today by calling 1300 687 622 or visit our contact us page and experience a selection of many bespoke Hunter Valley wineries.

Health-conscious wine appreciation begins with understanding – and there’s no better place to develop that understanding than in the vineyards themselves. Join Classic Tours for an unforgettable Hunter Valley wine tour that enlightens, delights, and potentially contributes to your wellbeing journey.