In this study, the physicochemical properties of five Tokaji Furmint dry white wines and two Moldovan 5-year aged divins were determined for evaluation of their quality characteristics and compare their possible benefits for consumer’s health. Regarding total polyphenol count and flavonoid content, wines had comparable values with divins, so their antioxidant properties are expected to have a similar level, but these parameters are strongly influenced by maturation and storage conditions as well as sulfur dioxide and sugar content. It was found out that one of the investigated wine samples had an unacceptably high amount of sulfur dioxide. Also, Tokaji white wines had high glycerol content, which was apparently caused by the proliferation of Botrytis cinerea on vines. As the picked divin samples had similar or a little lower polyphenol content, less acidity, and no sulfur dioxide (which can cause sensitivity in some consumers), it can be stated that divins could be recommended for moderate consumption as a source of antioxidant compounds. Especially, if the consumer chooses divins aged in barrels made of French limousine oak (this information often may be found on the manufacturer’s website) and with a longer aging time (more than 5 years).