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"Wine preference and drinking only during meals were associated with lower all-cause mortality only in participants with health-related risk factors (wine preference: HR, 0.92; 95% CI, 0.87-0.97; drinking only during meals: HR, 0.93; 95% CI, 0.89-0.97), as well as in participants with socioeconomic risk factors (wine preference: HR, 0.84; 95% CI, 0.78-0.90; drinking only during meals: HR, 0.83; 95% CI, 0.78-0.89) (Table 3). Drinking only during meals was also associated with lower cancer mortality in participants with health-related risk factors (HR, 0.92; 95% CI, 0.86-0.99) or socioeconomic risk factors (HR, 0.85; 95% CI, 0.78-0.94) (Table 3). Furthermore, in individuals with socioeconomic risk factors, wine preference was associated with lower cancer mortality (HR, 0.89; 95% CI, 0.80-0.99) and drinking only during meals with lower CVD mortality (HR, 0.86; 95% CI, 0.75-1.00) (Table 3). Adhering to both drinking patterns was associated with lower all-cause, cancer, and CVD mortality in drinkers with health-related or socioeconomic risk factors, and to a lesser extent, with lower all-cause death in drinkers without health-related risk factors (eTable 2 in Supplement 1). Importantly, wine preference and drinking during meals modified the association of mean alcohol intake with mortality: the excess risk of all-cause, cancer, and CVD death for high-risk drinkers, of all-cause and cancer death for moderate-risk drinkers, and of cancer death for low-risk drinkers vs occasional drinkers was attenuated and even lost among individuals with these drinking patterns (Table 4). Analyses excluding participants with prevalent cancer at baseline for cancer mortality, or those with prevalent CVD at baseline for CVD mortality showed consistent results (eTables 3-6 in Supplement 1)."