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The phenolic compounds, such as flavanoids, in red wine might be at the origin of this protection. Flavonoids are absent in the white wine ( with the exception of champagne) and not very abundant in beer (with the exception of dark beers). Laboratory studies have shown that these molecules behave as free radical scavengers (i.e. they mop up the bad guys) and antioxidants. So they can protect LDL (low density lipoprotein) cholesterol from oxidation, making it less atherogenic (less tendency to create plaques in blood vessels), a process thought to be at the origin of many fatal heart attacks (Biofactors 1997, 6:403-410). These compounds can also reduce platelet agregation which is also a factor linked to coronary heart diseases.
The protective effect appears to be prolonged if the wine is drunk during the meal (isn't Nature wonderful!), thus being absorbed more slowly and confering protection against some of the adverse effects of some food stuffs (J R Soc Health 1995, 115: 217-219).
In conclusion, a moderate consumption of red wine (one to two glasses a day) during meals provides a protection on the cardiovascular health. However since the risk/benefit ratio varies from an individual to another, public health authorities do not promote the use of alcohol for a cardiovascular protection. Of course, an excessive alcohol intake can strongly increase the probability of cardiovascular disease, stroke and other severe diseases.