In contrast to other wine polyphenolic compounds, and despite their great abundance in other drinks and foods, biological effects of phenolic acids have been scarcely investigated. Also cardiovascular effects of thermally treated wine have not been investigated, although cooking with wine and consumption of mulled wine is common practice throughout the world. Besides grape wines, consumption of other fruit wines has become increasingly popular, but their biological effects have received little scientific attention. Therefore the aim of this study was to determine vasodilatory and antioxidant effects of wine phenolic acids, thermally treated and blackberry wine. Antioxidant effects were measured by FRAP (Ferric reducing antioxidant power) and TEAC (Trolox equivalent antioxidant capacity) methods. Vasodilatory effects were measured in the isolated rat and guinea pig aortic rings. Phenolic acids were better antioxidants than vasodilators. There was negative correlation between their antioxidant capacities and maximal vasodilatory effects. Blackberry wines were less potent vasodilators, and despite their lower total phenolic content, more effective antioxidants in comparison to red wines. Vasodilatory activity of grape and blackberry wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their anthocyanins content. No association of vasodilation with the resveratrol content was found. Vasodilatory effects of red wine heated at 75 and 125 ºC were compared with the effects of the intact and wine dealcoholized without thermal stress. Although at the lowest concentrations dealcoholized wine produced greater vasodilation, all the tested wine samples produced similar maximal vasodilatory effect, more pronounced in the guinea pig aorta.