Red wine is correct, here's a more involved explanation:
http://www.sciencedaily.com/releases/2003/09/030909070840.htm
"...For the most part, the so-called French Paradox — the association between red wine and decreased heart disease — has been attributed to resveratrol, a compound found in grapes, which acts as an antioxidant. But saponins could be just as important.
"Saponins are a hot new food ingredient. People are just starting to pay attention to it," says study leader Waterhouse. "No one ever thought to look for it in wine."
The compounds are believed to come from the waxy skin of grapes, which dissolve into the wine during its fermentation process. To better understand their distribution in wine, Waterhouse conducted a preliminary study of six varieties of California wines — four red and two white — and compared them on the basis of their saponin content.
"Average dietary saponin intake has been estimated at 15 mg, while one glass of red has a total saponin concentration of about half that, making red wine a significant dietary source," the researcher says.
In general, Waterhouse found that red wine contains significantly higher saponin levels than white — about three to ten times as much. Among the red wines tested, red Zinfandel contained the highest levels. Syrah had the second highest, followed by Pinot noir and Cabernet Sauvignon, which had about the same amount. The white varieties tested, Sauvignon blanc and Chardonnay, contained much less.
Although Merlot was not analyzed in this study, Waterhouse believes it contains significant amounts of saponins at levels comparable to the other red wines...."
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