Heart failure is a leading cause of mortality in North America and most other parts of the world. Its development is secondary to diseases such as hypertension, coronary artery disease, valvular heart disease or cardiomyopathies. Current therapies for preventing heart failure include the use of diuretics, inhibitors of the renin-angiotensin-aldosterone system and β-adrenergic receptor blockers. These treatments have been moderately successful; however, the incidence of heart failure is on the rise. In view of the limited success with existing therapies it has become very important to pursue alternative strategies. One such approach could be the use of food-derived compounds that have medical benefits, and can be administered as dietary supplements. In this context, resveratrol, a polyphenol, found predominantly in grapes and berries, and a major component of red wine, has been recently drawing significant attention for its cardioprotective properties. Current research on resveratrol has focused on examining its potential in preventing or regressing defects in cardiac structure and function in experimental models of heart disease. In this paper, we will discuss the potential of resveratrol as a nutraceutical in preventing the development of heart failure in the future.