Red wines, champagnes, rosés: why do some give you a headache? A clear article to understand the causes and limit the effects.
Many people wake up with a persistent headache after a dinner with wine. Wine is often blamed, but not all types of wine have the same effect. Red, white, rosé, or champagne: each has its own composition, and some trigger headaches more frequently than others. Understanding why some wines give you a headache allows you to adapt your choices and avoid a difficult morning after.
The pain felt the next day is not only related to the amount of alcohol consumed, but also to the chemical nature of the wine: histamine levels, the presence of sulfites, residual sugar, tannins, or even carbon dioxide pressure in the case of sparkling wines. These compounds act differently depending on each person’s sensitivity. So it’s not just a cliché: some wines really are more likely to cause headaches than others.
In this article, we detail the factors responsible for headaches, how they vary depending on the type of wine, and simple precautions you can take to enjoy wine more without suffering the consequences.
Alcohol: a key factor, but not the only one
Ethanol is naturally the primary cause of headaches associated with wine consumption. As a dehydrating substance, alcohol causes significant loss of body fluids, especially if you drink without eating or drinking water at the same time. This dehydration affects the brain, causing intracranial blood vessels to dilate, a classic source of pain the next day.
However, not all wines have the same alcohol content. Full-bodied red wines, made from grape varieties such as Grenache or Syrah, can reach 14.5% or more. Dry white wines, particularly those from Germany or the Loire Valley, can sometimes be as low as 11.5%. This difference matters when drinking several glasses in succession.
Champagne is a special case: even though its alcohol content is moderate (often around 12%), the presence of bubbles accelerates the absorption of alcohol into the bloodstream. This leads to a faster rise in intoxication and a stronger effect on dehydration.
Sulfites: a bad reputation that is not always deserved
Sulfites are additives used in wine for their antioxidant and antibacterial properties. They are found in the form of sulfur dioxide (E220) or bisulfites (E221 to E228). They play an essential role in preserving wine, particularly white wines and champagnes, which are more sensitive to oxidation than red wines.
Contrary to popular belief, sulfites do not cause headaches in the majority of the population. Only people with asthma or a specific allergy react to them, often with respiratory rather than neurological symptoms. The permitted doses are regulated (160 mg/l for reds, 210 mg/l for dry whites, 400 mg/l for sweet wines), and their effect is much lower than that of alcohol or histamines.
However, in cases of excessive consumption or proven sensitivity, sulfites can amplify a state of discomfort. Natural wines or wines with “no added sulfites” may be a solution for the most sensitive individuals, provided they are stored properly.
Histamines: the silent culprits behind migraines
Histamines are compounds that occur naturally in fermented products. Their concentration is particularly high in red wines due to the long maceration process with grape skins. These molecules can cause headaches, hot flashes, redness, or palpitations in sensitive individuals.
The mechanism is well documented: histamine stimulates receptors in the blood vessels, causing them to dilate. The liver, meanwhile, has to metabolize both alcohol and biogenic amines such as histamine. However, in some people, the enzymatic capacity (particularly the activity of DAO – diamine oxidase) is insufficient. As a result, the body has difficulty eliminating these substances, which promotes adverse reactions.
White wines generally contain less histamine than red wines because their production does not involve prolonged maceration. Rosé wines fall somewhere in between, with a moderate risk. For migraine sufferers, avoiding highly structured or aged red wines can limit discomfort.
Tannins, sugar, and bubbles: other aggravating factors
Tannins are polyphenols found in high concentrations in red wines. They give wine its structure, but can also interact with neurotransmitters in the brain. In some people, this interaction promotes headaches. This phenomenon is rare, but real.
Sugar also plays a role. Sweet wines, certain fruity rosés, and champagnes with added sugar contain residual sugars. This glucose, combined with alcohol, increases the body’s glycemic load. This can cause a sharp drop in blood sugar during the night, leading to fatigue and migraines upon waking.
Finally, the bubbles in champagne and sparkling wines have a double effect: they expand the stomach, which can lead to faster alcohol absorption, and they facilitate the passage of ethanol into the bloodstream. This means you can become intoxicated more quickly without necessarily being aware of it.
Not all wines are created equal: what you need to remember
Depending on their composition, some wines are more likely to cause headaches:
- Full-bodied red wines (Bordeaux, Châteauneuf-du-Pape, southern wines) combine high alcohol content, tannins, and histamines: these are the most risky.
- Champagne, despite its prestige, can trigger migraines due to its bubbles, sugar, and sulfites, especially if it is not brut nature.
- Fruity rosés, especially inexpensive ones, can contain more sugar and sometimes more sulfites than light reds.
- Dry white wines are generally better tolerated, especially if they are low in alcohol and served well chilled.
This does not mean that red wine or champagne should be avoided altogether, but it is useful to know your own sensitivity and adapt your choices accordingly.
How can you avoid headaches after drinking wine?
A few simple precautions can greatly reduce the side effects of wine:
- Drink water regularly during and after drinking alcohol.
- Eat before or during the meal to slow down the absorption of alcohol.
- Avoid very tannic or high-alcohol wines if you are prone to migraines.
- Choose organic or natural wines to limit chemical inputs.
- Limit mixing different types of alcohol (wine, beer, spirits).
- Get enough sleep and avoid wine when you are very tired.
Wine tolerance is personal, but by better understanding the mechanisms involved, it becomes easier to make appropriate choices. The goal is not to deprive yourself, but to enjoy wine without suffering the next day.
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