The genome of the grape used in Pinot Noir, first published in 2007, has revealed some interesting facts: For instance, the genes involved in regulating tannins, which help give wine its flavor, and for making resveratrol, the compound that supposedly gives wine its health-promoting properties, have become more potent over the centuries. This change has happened naturally over millions of years, since long before humans began domesticating grapes. But in the last few thousand years, "human selection amplified this phenomenon by crossing and selecting tasty varieties," says Patrick Wincker, the head of genome sequencing at Genoscope, in France.