Many people who visit our wine making shops say they themselves or someone they know suffer from headaches after drinking red wine and they ask us why. We did some research on red wine headache and found there are several different explanations as to why people are affected differently.
Most experts think tannins are the root cause of red wine headache … this article explains why and how to pick wines to drink to avoid those nasty headaches.
Red wine headache, as defined by Wikpedia, is a bad headache often accompanied by nausea and flushing that occurs in many people after drinking even a single glass of red wine. This syndrome can sometimes develop within 15 minutes of consumption of red wine. The condition does not occur after consumption of white wine or other alcoholic beverages. Some individuals report that they get a migraine headache hours later from drinking some red wines. No one knows for certain why this syndrome occurs.
Often we hear people blaming sulfites for wine headaches. As we understand it, less than 1% of the population is sensitive to sulfites. Many sweet wines, which tend to be white, actually have a greater amount of sulfites added to them than red wines. According to Wikipedia, dried fruit and processed lunch meats often have higher sulfite levels than red wine.
Histamines and prostaglandins are also things that have been linked to headaches and allergic reactions to wine. Histamine intolerance takes place when a person has a disabled ability to metabolize histamines, therefore causing headaches.
Most experts think tannins are the root cause to red wine headache. Tannin is a chemical substance that comes from grape skins, stems and seeds and gives wine the mouth-drying taste of bitterness one tastes. Tannins are also introduced into wines through oak barrel aging. Too many tannins can cause a fruitful red wine to taste bitter and mouth drying. (Ever steep a black tea too long and taste it? It will suck every drop of moisture from your mouth.) Additionally, different types of oak introduce different types and levels of tannins.
Tannins act as a preservative and are one of the components that help prevent oxidation of wine. Age-worthy red wines often have more tannins then other red wines, especially when they are young. As age-worthy red wines mature, tannin molecules gradually precipate out of the wine and settle as sediment in the bottle.
Certain wines have much more tannins than others, based upon how the wine was pressed and aged in oak barrels. The amount of tannins also vary over the age of the wine. Young wines made from Shiraz or Cabernet Sauvignon are very tannic. So are Italian wines such as Barolo and Barbaresco and French Bordeaux wines (which contain Cabernet Sauvignon, Cabernet Franc, Merlot, Perdit Verdot, Malbec and Carmenere). After a few years of aging these wines are spectacular and the tannis have started to precipitate and settle out of the wine.
For less tannins, try Italian wines like Dolcetta, Sangiovese, and Barbera, French Burgundy wines (Pinot Noir and Beaujolais), Pinot Noir and Spanish Rioja. Typically, these lower tannin wines in bottles with sloped shoulders (“Burgundy bottle“).
Each vintage of wine has unique characteristics based upon the effect of terrior and climate on the grapes grown that year, the wine maker’s techiques, and the age of the wine. As a result, different vintages from the same winery could produce different levels of red wine headache for you. Use a wine journal to track what affected you and try the wines listed above. The best resource for your particular situation may be your doctor.
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