Introduction and objectives: Oxygen is used in the treatment of diverse medical conditions. Since it is often administered empirically, patients may be exposed to significant periods of hyperoxia. As a result, vasoconstriction and acute increase of arterial stiffness occur. Several studies have shown that moderate wine consumption reduces the risk of coronary heart disease, a disease related to vasoconstriction and oxidative stress. Our aim was to examine effects of 3 weeks’ moderate consumption of red and rosé wine on arterial stiffness and blood pressure before and after acute hyperoxia. Materials and methods: Apparently healthy male volunteers, age 44-55, non-treated with any chronic therapy, were recruited for randomized cross-sectional consumption trial (N = 9). The study lasted ten weeks; two weeks without any alcoholic beverages (drive in), followed by three weeks of red or rosé wine, then again two weeks without any alcoholic beverages (wash out) and finally three weeks of another rosé or red wine. During wine consumption periods, the participants consumed 300 ml/day of each wine with meal. Hemodynamic parameters, blood pressure and arterial stiffness parameters were measured with an Arteriograph device (TensioMed TM, Budapest, Hungary). Measurements were performed at four time points, before and after each wine intervention, in control conditions and after 30 min of normobaric 100% O2 breathing period. Results: Wine consumption did not induce any change in blood pressure in control conditions. O2 breathing at each stage of the experiment caused an increase in arterial pressure, peripheral systolic and diastolic by about 7 mm Hg and central systolic by 13 mm Hg. Central and peripheral augmentation index increased by around 30% after the intervention by O2 breathing. After consumption of wine, this increase was less pronounced, which is more evident after consumption of wine with higher polyphenol content. O2 breathing intervention during wine consumption period resulted with the increase in central systolic pressure and Aix, which were approximately twice as low in comparison to non-wine period. Conclusion: Under control conditions, moderate wine consumption did not affect the hemodynamic parameters tested. O2 breathing intervention impairs arterial stiffness. During hyperoxia, moderate consumption of wine, especially those rich in polyphenols, has a trend of decreased worsening of arterial stiffness.