Headache?? No thanks, I’ve already got one.

Wine and headaches have been complained about since ancient Greek times but how do we avoid them? Without stating the obvious, there are a few pro tips that can help us all enjoy a red or a white wine and still manage a smile the next morning. Hangovers we can blame on alcohol in general but we know some of the population suffer from sulfite sensitivity and others from histamines when it comes to wine. The latest studies suggest that there may be another felon called quercetin which I’ll explain shortly.

White wines tend to be bottled with higher levels of sulfur than reds. As winemakers, we try not to use any more or any less than what is needed for adequate protection. The legal limit is 300ppm. I tended to bottle whites between 100-120ppm total sulfur so less than half the legal limit and red wines around 80ppm which is fairly standard.

Preservative free wines are those without any SO2 added and are usually 10ppm or less. This small amount of sulfur is produced from the fermentation itself. These wines are a good option for those that are super sensitive. But they are wines to be consumed relatively quickly and are not for aging. “Low preservative” labelled wines would be less than 50ppm. There are also drops available (Pure Wine, UB Free) that can be purchased through chemists or bottle shops like Dan Murphy’s which will remove sulfur and allow sufferers to enjoy young whites like Sauvignon Blanc, Riesling and Semillon.

Other people are sensitive to histamines which are found in many fermented foods, including red wine. But some studies have found no difference in people’s responses to pinot noirs with low and high levels of histamines. So, the link here is less clear. One trick is to take an antihistamine before having a glass of red. This might just prevent those symptoms that prevent you enjoying that special bottle.

The other theory is that quercetin together with alcohol may be the offender. It is found in both white and red grape skins and may be interfering with how the body processes alcohol, leading to a buildup of acetaldehyde in the liver which is the cause of our hangovers.

So, if reds are reacting badly switch to white or rose wines where the skins are removed before fermentation. You could try a white or “orange” wine that has been fermented on skins as a process of elimination. But the best way to avoid the wine headache is to stay hydrated before and after drinking wine. And then we can enjoy our wine so much more.

2023 Lowe Wines Ansonica

Lowe Wines’ 1st release of this Sicilian variety. Organic, bottled early and made for short-term aging. Lime wood, delicate white florals and green mango aromas lead to a dry light-medium weighted palate tingling with fine juicy acidity and finishing with a gentle black tea like grip. 2024 to be preservative free. RRP$42

lowefamilywineco.com.au

2016 Two Furlongs Show Reserve Cabernet Merlot
Johnnie and Sally Furlong’s 2016 Cabernet Sauvignon/Merlot highlights an outstanding vintage and the intensity of flavour that only a “dryland” vineyard can produce. Fresh cassis and wild mint aromas grab your attention while the palate follows with dark fruit pastilles and softly centred oak. 12.0% | RRP$55

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Winemaker Robert Black has been making wines under the BLACK label since 2013, and he continues to make wine from fruit grown in both the Mudgee and Orange regions.