Why Some Wines Give You a Headache

Ever sip a glass of wine and feel that headache start creeping in—before the buzz even kicks in? It’s not just in your head. Some wines really do hit harder than others, and it’s not about drinking too much.

The real reasons behind those wine-induced headaches are surprisingly specific—and once you know them, you’ll make better bottle picks, feel better after a glass, and drink with more confidence.

Sulfites: The Easy Blame

They’re the first thing most people point to. Sulfites. But here’s the truth: unless you have a medically diagnosed sensitivity—which is rare—sulfites likely aren’t the root cause of your wine headache.

Sulfites act as preservatives. They keep wine shelf-stable, prevent browning in whites, and help winemakers avoid spoilage.

You’ll find far more sulfites in dried apricots or packaged trail mix than in your average bottle of wine. And yet, you’re not getting a headache from your snack drawer.

Where sulfites can become problematic is in overly manipulated, mass-produced wine. These wines often receive heavier chemical inputs to mask flaws or extend shelf life.

If you’re sensitive to additives in general, this cocktail of stabilizers and preservatives might be what’s making you feel off.

Histamines, Tannins, and That Tension Behind Your Eyes

Tannins give wine its structure. You feel them as dryness on your tongue or a grip across your gums.

They come from grape skins, seeds, and often oak barrels used in aging. Tannins aren’t bad. In fact, they’re essential to age-worthy red wines. But they can be tricky for some.

Tannins can trigger the release of histamines—compounds your immune system produces during allergic reactions.

If your body doesn’t break histamines down efficiently, even a modest amount can cause headaches, flushing, or sinus pressure. The redder, bolder, and more structured the wine, the higher the tannin load tends to be.

This doesn’t mean you have to swear off red wine. It just means learning to tune in. Does your headache always show up after young, heavily extracted reds?

Try switching to varietals with softer tannins: Pinot Noir, Grenache, Gamay. Or explore older vintages, where tannins have mellowed with time.

The Role of Alcohol and Residual Sugar

Not all wine that tastes smooth is light. That juicy red blend or slightly sweet white might be carrying more alcohol than you realize—14.5%, sometimes more.

And when high alcohol meets even small amounts of residual sugar, your body can feel it fast.

Alcohol is a diuretic. It dehydrates you. Add sugar to the mix, and you get blood sugar spikes followed by crashes—a perfect recipe for headaches, fatigue, or general fogginess.

Better-made wines with moderate alcohol levels (closer to 11–12.5%) and better balance can give you all the pleasure without the crash.

These wines are often grown in cooler climates, where grapes ripen more slowly and retain natural acidity. That acidity brings freshness. It also usually signals a lighter hand in the cellar.

Additives, Mass Production, and Why Transparency Matters

Wine isn’t just fermented grape juice—at least, not always. Winemakers are allowed to use dozens of legal additives without disclosing them. 

That includes things like:

- Mega Purple (a grape juice concentrate that deepens color)

- Gum arabic (to smooth texture)

- Reverse osmosis (to reduce alcohol or remove faults)

Many large-scale wines are built to meet a flavor profile. That consistency across vintages sounds comforting—until you realize it often comes at the cost of transparency, authenticity, and sometimes your body’s comfort.

Small producers, natural winemakers, and quality-focused estates tend to use fewer interventions. Their wines may taste a little different each year, but that’s part of the point.

And many drinkers find that wines made with fewer additives feel cleaner, both in the glass and in the body.

If a wine always gives you a headache, consider how it was made. You don’t need to memorize producer names.

Just start looking for wines labeled as low-intervention, biodynamic, or made with native yeasts. Ask questions at the shop. Follow your own experience.

Environment, Hydration, and Your Own Physiology

Sometimes the culprit isn’t the wine at all. It's the context: drinking wine on an empty stomach, not drinking enough water, being stressed or overtired, even sitting in dry indoor air.

Wine interacts with your body in specific ways. If you're not hydrated, alcohol hits faster. If you haven't eaten, your blood sugar reacts more dramatically.

These aren't excuses to avoid wine—they're signals to treat it with the same attention you'd give to any craft.

Pairing wine with food, sipping water between glasses, and pacing yourself can all help prevent headaches, regardless of what's in the bottle.

Final Thoughts

The more seriously you take wine, the more you notice how it makes you feel. Headaches are part of that awareness. They're not a mystery. They're a cue.

When you start paying attention to tannins, alcohol content, production methods, and balance, you don’t just avoid headaches—you drink with more confidence.

You pick bottles that fit your palate and your physiology. You shift from passive consumer to informed taster.

So the next time you pour a glass, do it with intention. Explore a lighter varietal. Taste something unfiltered.

Ask your wine shop for a bottle made with fewer additives. Trust your senses, and trust your body. This is how you build a wine ritual that works for you.