Toast to that

The alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are most probably produced during the process of fermentation and removed during distillation, they concluded.
Other studies help explain why red wine and red meat pair so well. Protein softens the wines tannins,and red wine also helps counteract potentially harmful substances oxidised fats called malonaldehydes,or MDA released when meat is digested.

A 2008 study found that a serving of dark meat from turkey elevated levels of the substance in subjects blood. But when they combined it with a glass of cabernet sauvignon or shiraz,the increase in MDA was completely prevented.
The bottom line:
In more ways than one,a glass of wine may aid digestion.
NYT