Why does wine give me a headache?
Sulphites, histamines, and what the science actually says
Wine headaches are most commonly caused by dehydration and alcohol, not sulphites. Histamines (found in higher levels in red wine) and tyramine may also trigger headaches in sensitive individuals. Sulphites are present in all wine but rarely cause headaches — they more typically cause respiratory symptoms.
The "wine headache" is one of the most persistent myths in oenology. Many sufferers blame sulphites — the preservative additives that appear on every wine label — but the evidence for sulphites causing headaches is weak. Sulphites are present in white wine (often at higher levels than red), yet red wine headaches are far more commonly reported.
The most evidence-backed cause of wine headaches is simply alcohol: it causes dehydration and dilates blood vessels. Drinking water alongside wine, staying well-hydrated, and not drinking on an empty stomach will reduce or eliminate headaches for most people.
Histamines are a more plausible wine-specific culprit for those with sensitivity. Red wine has significantly higher histamine levels than white wine, which correlates with the pattern of red wine being more likely to cause headaches. People with histamine intolerance — a reduced ability to break down dietary histamines — are more susceptible.
- Alcohol-related dehydration is the most common cause of wine headaches.
- Sulphites are rarely the culprit — they are present in white wine too and more often cause respiratory symptoms.
- Histamines (higher in red wine) and tyramine may affect sensitive individuals.
- Tannins can trigger migraines by releasing serotonin.
- Drinking water alongside wine and eating before drinking reduces headache risk significantly.
Tyramine, a naturally occurring amino acid found in aged cheeses, cured meats, and fermented drinks including wine, is a vasodilator that can trigger migraines in susceptible individuals. If you notice that other tyramine-rich foods also trigger headaches, this may be your cause.
Tannins are another candidate, particularly for migraine sufferers. Tannins trigger the release of serotonin, which can initiate migraines in those who are prone. This might explain why high-tannin reds (Barolo, Cabernet Sauvignon) seem to trigger headaches more than lighter reds or whites.
Practical strategies to reduce wine headaches: drink a glass of water for every glass of wine, eat before and during drinking, choose wines with lower alcohol (below 13%), try lower-tannin reds (Pinot Noir, Beaujolais), and try switching between red and white to identify your personal trigger. If migraines are severe and consistent, an elimination diet approach — removing red wine specifically and reintroducing it — can help pinpoint whether wine is the cause.
Related questions
Do organic wines have fewer sulphites?
Organic wines typically have lower added sulphite levels, but they still contain sulphites — sulphur dioxide is a natural by-product of fermentation. "No added sulphites" wines exist but are rare and have shorter shelf lives.
Why do cheap wines give me worse headaches?
Lower-quality wines may contain higher levels of histamines, additives, and occasionally higher residual sugar. They are also often higher in alcohol relative to their apparent quality. Better wine is not automatically headache-free, but consistency in what you drink makes it easier to identify your triggers.
Does the colour of wine affect headaches?
Red wine is significantly more commonly associated with headaches than white. This is likely due to higher histamine and tannin content. If you consistently get headaches from red wine but not white, a histamine sensitivity or tannin sensitivity is a reasonable hypothesis to test.
Ask your own wine questions — Sommvi's AI sommelier has the answers.
Download on the App Store