Many of us have experienced the familiar “morning-after wine headache.” I am not referring to the inevitable hangover due to excessive wine consumption. Sometimes, a simple glass of wine leads to a nauseous aftermath.
Most people blame the sulfites contained in wine. Let’s set the record straight: There is no medical research that proves sulfites can cause headaches. Okay, there is an exception to this: A small proportion of the population (about one percent) has severe sensitivity to sulfites and is indeed allergic—Hence the mandatory labeling of wine bottles specifying “contains sulfites.”
Nowadays, processed food contains more additives than ever and sulfites are everywhere (even in healthy food). For example, dried fruits contain ten times more sulfites than a sip of wine. If one can eat dried apricots without swelling, chances are, wine alone is not to blame for those headaches.
It is also important to note that sulfites are a natural byproduct of fermentation in wine production. Furthermore, adding sulfites during the winemaking process is a common and traditional practice to ensure a certain level of quality and necessary hygiene. As far as Roman times, sulfur was used to protect wine from oxidation and act as preservative. The goals are still the same, but sulfite addition needs to be meticulous. Producers of large volumes of cheaper wines can be heavy handed on that account.
FACTS about Sulfites:
- Wines with higher acidity need less sulfur than low acidity wines.
- Deep-colored wine (red wines) need less sulfur than white wines.
- Wines with higher sugar content need more sulfur for preservation.
- “Warmer wines” release more sulfur (Hint: the smell of unpleasant cooked-egg aroma in a glass). Decanting (aerating) and chilling the wine for 20 minutes will solve this issue.
Tannins are also pointed as culprits for the wine headache. Tannins come from the skin, the pips and the stems of grapes, as well as from oak aging. Tannins play a particularly important role in red winemaking by enhancing texture, bitterness and boosting red pigment. It is also essential for wine aging. Tannins are a natural substance found in everyday food (well, “my everyday food,” for sure) like chocolate, tea or coffee. But again, let’s not blame the tannins too fast!
The bottom line is that even the purest wines will have some level of sulfites and tannins. Recent researchers point at Tyramine as a potential headache causer. This natural enzyme is commonly found in fermented food and is suspected to cause migraine. But ultimately, the reason for a wine headache is most likely due to a poorly made wine that underwent several additions. To make wine taste better, wine producers can artificially boost alcohol and sugar levels. The use of other additives in the wine production also makes the process more cost effective. It ensures a consistent style of wine (and a guaranteed migraine the next day).
I try to adhere to a healthy lifestyle and I applaud wine producers for striving to limit additives, and even better, for following sustainable wine practices. Reading labels will reveal those gems. I like the idea that the wine I sip doesn’t come from vineyards heavily sprayed with chemicals. It is also worth noting that “Organic Wine” in the USA is different from “Organic Wine” from Europe. The words “Made with organically grown grapes” or “Sustainable winegrowing” on a label represent the key to finding health-conscious wines on American shelves. Some regions in the world are blessed with ideal natural growing conditions and other factors that favor environmentally friendly practices. Chile boasts a vast amount of organic and bio-dynamic vineyards simply because there is no real need to spray (even the Phyloxerra louse hasn’t found its way in Chile!).
While purchasing organic wine is not the absolute solution to headache, the quality and purity of the wine is sure to provide immense satisfaction. And no matter what type of wine is in the glass, I definitely recommend sipping water regularly, eating (nice) food and drinking with moderation.
Cheers!
About the Author
Céline Riquelme is an International wine specialist, wine consultant and wine blogger.
A native of France, Céline has worked and lived throughout Europe and the USA and holds the Diploma of the WSET (Wine & Spirit Education Trust). Céline founded “Three Cheers Wine Solutions” based in Center Valley to share her knowledge and passion for wine. Céline helps clients select the best wines to serve during their special events and hosts tailor-made wine tasting experiences as well as wine educational classes. Occasions range from small parties (private dinners, bridal showers) to large gatherings (weddings, networking and charity events, corporate team-building…)
Céline also provides consulting to restaurants to optimize their wine list, train their staff and enhance the restaurants’ profile through wine related events. She is also the official Wine Coordinator for the restaurants at the Historic Hotel Bethlehem.
To learn more about hosting a private wine tasting or get advice regarding wine selection for a future event threecheerswine.com
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