When not immersed in the wine world, I serve as Director of Professional Development and Special Projects at NYU College of Dentistry and was recently appointed as an adjunct faculty member in our Department of Cariology and Comprehensive Care.

Generally, the world of wine and the world of dentistry would seem to be two different worlds, but somehow in my life, the two seem to collide quite frequently. Most recently, I was asked to participate in a research project with two colleagues concerning the effect of wine acidity on tooth enamel. No, I am not a dentist (nor do I play one on TV); however, my wine expertise has been sought out in identifying wines for use in the project.

I have also been asked to conduct a literature review and an initial cursory glance has been quite interesting. A study published in June 2007 indicates that wine may fight the bacteria that causes caries (also known as cavities). Another study has linked the polyphenols in wine with a reduced incidence of periodontitis (gum disease).

But despite this good news, a report on a doctoral student’s thesis from the University of Stellenbosch suggests that the acidity in wine may do significant damage to the enamel. This view was also proffered by my colleague and fellow SWE member, Herbert F. Spasser, DDS, CWE (yet another instance of wine meeting dentistry).

While I still have a more rigorous scrutiny of the literature ahead, these reports provide opposing views on the effect of wine on teeth, which call for additional research to be done. More specifically, research weighing the benefits and risks of wine consumption should be explored. Not that I will stop drinking wine, mind you, but I would like to know the potential consequences of my actions. In any case, it will be an exciting project on which to work and I look forward to the continued convergence of my two worlds.