We all know someone who can drink beer but not wine, or people who can drink white wine but not red. But why is this? Is it actually possible to be allergic to wine? And, if so, what are the causes of wine intolerance?
Suspect #1: Sulfite intolerance
Plenty of articles cover sulfites in wine and tell us they are bad for our health, causing hangovers, headaches and worse. At Vincarta, we think this is misleading. We touched upon this in a previous article and established – unsurprisingly – that alcohol is the root cause of most hangovers.
Yes, a small number of people suffer from sulfite intolerance, but these are not the symptoms most people complain about when they say they are intolerant to wine. Instead, those who suffer from sulfite intolerance experience symptoms similar to asthma and allergic rhinitis (sneezing, itchiness, blocked or runny nose). The most common reactions are wheezing, tight chest and coughing.
We’ve been using sulfites as food preservatives for thousands of years. Without sulfites, some of our favourite foods would poison us. Foods containing sulfites include E numbers (shown as E220 to E228 in their list of ingredients). On wine bottles, the label ‘Contains sulfites’ is also mandatory.
So, what have sulfites ever done for us? Well, for starters, they are:
- Antiseptic (anti-microbial), killing harmful bacteria
- Antioxidant, reacting with the first compounds of oxidation to reverse their action
- Anti-oxidasic, poisoning the enzymes which cause oxidation and slowing their oxidative effect. For example, these enzymes can cause a freshly cut apple to brown after 10-15 minutes of being cut.
- An antidote to oxidised wine, restoring some of its freshness.
Because sulfites are recognised as allergens, the European Union regulations stipulate that all manufacturers of food products should mention them on the label if their concentration exceeds 10 mg/kg or 10 mg/litre in terms of the total SO2. Moreover, EU limits restrict the quantity of sulfites in a bottle of wine to:
- 150mg/litre for a dry red wine
- 200mg/litre for a dry white wine and rose
- 300-400mg/litre for sweet wines
But, wine is not the only product which contains sulfites. EU regulations indicate there are food products which contain concentrations of sulfites three to ten times greater than a dry wine:
- Burger meat and breakfast sausages – 450mg/kg
- Dijon Mustard – 500mg/kg
- Dried apples and pears – 600mg/kg
- Dried apricots, peaches, grapes, prunes, and figs – 2,000mg/kg
Therefore, if someone claims to suffer from sulfite intolerance when drinking wine, he/she should not be able to eat the foods mentioned above without suffering a similar reaction.
Suspect #2: Histamine intolerance
Histamines are another allergen present in wine which may cause intolerance. They are a biogenic amine which is essential in living organisms. Histamines play an important part in the immune system, proper digestion, and central nervous system and communicating important messages from the body to the brain. They are also a component of stomach acid, which breaks down food in the stomach. Good old histamines.
However, some people are intolerant to histamines, experiencing:
- Headaches/migraines
- Facial flushing
- Vertigo or dizziness
- Accelerated heart rate
- Nausea, vomiting
- Nasal congestion, sneezing, difficulty breathing
Recent developments in chemical analysis demonstrate that wine contains low levels of histamines (less than 10mg/l in white wine and less than 30mg/l in red wine), which is below the level that causes reactions in the majority of allergy sufferers. Foods such as mature cheese, fish and meat contain at least ten times the level of histamines found in wine.
Other sufferers may have low levels of diamine oxidase, the enzyme which breaks down histamine, found in our small intestine. As a result, they will experience an intolerance when drinking wine containing smaller amounts of histamines.
Suspect #3: Intolerance to some types of alcohol
We explained in our article Why wine gives you a hangover (and how to avoid it) that alcoholic fermentation creates different forms of alcohol: methanol (highly toxic), ethanol and tail types of alcohols like propranol, butanol (fuel oils), which are not as toxic.
All these alcohols are important in the process of wine maturation because they interact with acids and form the aromas in wine. The process of fermentation creates many of these flavours, which are not present in grape juice. Grape juice can only ever taste of grapes, whereas people write encyclopaedias about the taste of wine.
Tail types of alcohol can cause headaches and nausea. If you are sensitive to them and experience these symptoms after even a small glass of wine, stick to clear, high-quality spirits such as gin and vodka. Both these drinks can contain traces of gluten though so you should avoid them if you are gluten intolerant.
You also need to remember that alcohol increases your existing sensitivities by decreasing your immunity to them. This is why Matthew’s hay fever is worse after he has had a few drinks.
Suspect #4: anthocyanins and tannin
Anthocyanins are large pigment molecules responsible for the red wine colour, tannin and body. They are common in the plant world and are responsible for the red and blue colours of leaves, fruits, and flowers. High levels of these pigments can be found in beetroot, rhubarb, red cabbage, berries and cherries. Anthocyanins are also present in lots of food colouring.
Tannins in wine come from the skin of red grapes, the seeds and the oak barrels the wine ages in. You can detect tannins as the bitter, astringent sensation in your mouth. You get a similar sensation from drinking black coffee, black tea or eating dark chocolate. People who are intolerant to tannin can experience headaches/migraines, stomach ache or bowel irritation. So, if you are intolerant to tannin when drinking wine, you may get the same effect drinking coffee or black tea.
With time and ageing, tannin molecules precipitate and form a sediment. That’s why an older wine tastes smoother and less astringent than a young one.
However, I think it is only fair to mention the difference between tannin sensitivity and a personal dislike for the astringent effect of tannins, especially young grippy tannins. From our experience, you can learn to enjoy different types of tannin as part of the overall experience of drinking wine.
Anthocyanins bring benefits: they are anti-oxidant and anti-inflammatory. The human body tolerates them and can help reduce allergic reactions. They protect against cardiovascular diseases, have an anticarcinogenic role and can enhance memory, preventing age-related declines in mental functioning. And red wine has plenty of them.
In wine, the anthocyanins serve a dual purpose:
- Acting as an anti-oxidant and preservative. That’s why red wine needs less SO2 treatment than white wine.
- Contributing to the development of ageing aromas, which are much-loved by wine buffs.
Benefits of drinking wine
It’s not all gloom and doom, even if the emphasis of this article is wine intolerance. Here are some benefits of drinking wine I came across during my research:
- Is red wine better than white? Apparently, it doesn’t matter, as long as it’s consumed in moderation on a regular basis. To maximise the health benefits, it is best to have a glass every day rather than binge-drinking two bottles over the weekend.
- Wine consumed in moderation reduces the risk of cardiovascular diseases, cancer and stress-related disease. How is this possible?
- Alcohol in moderation reduces bad cholesterol and raises the good cholesterol. So, if you are thinking of eating that fat piece of Stilton, better have it with a glass of wine!
- Wine contains very strong antioxidants, which are arguably more effective than vitamin C and E. Researches show that red wines contain more antioxidants than white wines (those ‘infamous’ anthocyanins and tannins!), but the ones in the white wine are more effective in cholesterol reduction. You can’t go wrong here, as all the antioxidants will chase away free radicals, no matter which colour you chose.
- Wine contains resveratrol, a substance produced by plants during times of stress (bad weather, pest attack). It protects them from fungal diseases. In humans, besides being an antioxidant, it can help prevent cancer and acts as an antibiotic against harmful bacteria (However, the jury is still out, according to other sources.)
- Wine has high levels of potassium, which play a crucial role in counteracting the negative effects of salt in our diet. It replaces the sodium in the body, meaning that, in many ways, wine is also a vitamin supplement.
Unless you are one of the few unfortunate people with an intolerance or allergy to wine, a little bit of what you fancy won’t do you any harm. In fact, it may actually do you some good. For most people, the old advice is the best: drink in moderation, enjoy responsibly and choose well-made wine (and food) instead of factory-conditioned, mass-produced slosh.
Melanie Gibson says
Why is it after drinking red wines for years and never having a problem, that now every time I drink a blend, (which is what I prefer) I’m almost immediately inebriated, dizzy, have a loss of balance, and inability to focus. This has never happened in the past, why all of a sudden is it happening now. I’m a 54 year old woman.
Matthew Stibbe says
Hi Melanie, if this is a recent change, without wishing to alarm you, I would strongly suggest seeing your doctor. This is true for anyone with unusual, severe or changing reactions to wine. Matthew
Lisa B. says
An often overlooked aspect to allergic type reactions to certain wines, is oak barrel aging. I have an oak tree allergy and many wines, particularly California white wines are what I consider to be over-oaked. I now look for white wines that are aged in steel barrels. Since I made the switch I no longer experience the same headaches or stuffy nose. If you suffer from seasonal allergies to oak, you might want to explore steel barrel aged wine.
Karyn says
I get itchy arms, red itchy face, itchy heels with moscato wine
Lila Bett says
I have been drinking wine since I was 18. Now (age 68) if I drink it my left arm starts itching to the point you cannot even scratch it enough. Its like the itching is under the skin. What is with that?
Matthew Stibbe says
That’s a little odd. Do you think you should see a doctor about that?
Jim says
It appears that after drinking 3 or 4 standard drinks of red wine I perspire at night. What do you think the cause could be.
Violet Myers says
Alcohol triggers your heart rate and widens blood vessels in your skin, which can cause perspiration. Perhaps you could stop drinking earlier in the night, and by the time you get to bed the symptoms will have passed?
Esra says
I have chronic sinuses problem and it only goes worst after any amount of wine. Like last two days, I have eaten a carbonara pasta and here I am with a huge headache. :(((((
Keri Mcclelland says
I’m trying to figure out what in certain alcohols my husband is either intolerant or allergic to. He had about 2 ounces of red wine about a year ago and couldn’t function. He could barely stand had severe stomach cramps and was puking. He hasn’t touched it since and has not had another reaction. He drinks beer (in large quantities) with zero issues. No hangovers or anything. Tonight he had a strawberry margarita which contained tequila (which has never given him a reaction) and bols triple sec. his face and ears immediately flushed with a deep red splotchiness and he said it felt like his stomach was on fire and was severely cramping. I have him Benadryl and about 15 minutes later the flushing, burning, and cramping went away. Do you have any idea as to what ingredient he may be reacting to?
Matthew Stibbe says
That sounds like quite a severe reaction. I don’t think we can give medical advice about this and I would definitely recommend talking to a specialist in allergies if you’re concerned about it.
Jacqui says
Hi, I’m 66 and my daughter 34. We both have bad allergies to sulphites, most commonly all types of wines. My daughter suffers from almost immediate severe vomitting and stomach pains. I get a different reaction in that I get cold/flu like symptoms which can turn into sinus infections most in the sinuses just above the jaw. These infections have caused me to get pain and abscesses in my teeth, especially near the area of a root canal tooth. My dentist told me to watch ‘Root Cause’ on Netflix and it was very thought-provoking. Please don’t underestimate how sulphites can affect your health. The medical profession are not always very aware of the problems sulphites can have on a person’s health. If you notice someone getting a tickly throat after drinking wine, it is most likely the sulphites causing the irritation. Beware of organic wines as these can sometimes have even more sulphites used to increase flavour. Gin & Tonic or beer is probably a better choice for allergy sufferers.
Nhuan Vu says
I ‘ve been having facial swollen ( Eyes lid , lips ) . body itching , hive ) about 3 times a week since I started drinking red wine everyday 5 months ago . Do I have allergy to red wine ? I hate the thought that i have to stop because Red wine has been helping my Cholesterol and sugar in my blood a lot . Please advice . Thanks . Nhuan Vu
Matthew Stibbe says
That doesn’t sound great. We’re not doctors and we can’t give you specific medical advice. But it sounds to me like you should get that checked out.
mathilda fraser says
Since having children i have become intolerant to certain wines – but there is no pattern – sometimes I react and sometimes I dont. for example – I was drinking a red and started sneezing/ coughing/blocked up and so switched to a chablis and the symptoms stopped. a few days later I was drinking the same chablis and the symptoms started again. Having read your article – it is not a reaction to tannins/sulphites/histamines. Any ideas?
Linda says
I am not a big wine drinker but enjoy a glass or two of sweet wine wine or two at weekends. Recently almost immediately afterwards I have the most awful attack of sneezing, runny nose, wheezing etc. All of which sounds similar to having a sulfites intolerance. As I don’t like red wine or any other types of white I’d be grateful if you could re commend any sweet white wines that wouldn’t have this effect on me.
Matthew Stibbe says
It is quite likely that sweet wine will have had more SO2 (suphites) than other wine. The EU limits for sweet wine are nearly double the maximum allowed for regular white wine. Because producers are not required to say how much suphites are in the bottle, only that they are present, it’s hard to compare one bottle against another. Probably your best bet is to contact the producers directly and ask for a spec sheet or SO2 usage information directly. Another possibility might be to look for natural wine that eschews some or all SO2 usage; but that can be sometimes a bit of an acquired taste.
Linda Coward says
After I drink some, not all red wines, usually it seems more expensive ones, my hands start itching and burning like crazy. No other symptoms. Eventually
It goes away but they sting between my fingers horribly and sometimes my palm. Any clues?
Matthew Stibbe says
Perhaps ask your physician for his/her advice. I’m not sure we’re in a position to give advice on individual cases. – Matthew
Jacqui says
I also get this after drinking wine. My hands really itch where the hand joins the wrist. The itch is very bad and is usually around the area where a tiny spot has developed. Not sure if you could call it a hive, but similar. Definitely a sulphite allergic reaction.
Delphi says
I used to love wine. As early as college, I was learning about wines and spending a decent amount of money on it as a delicious hobby.
Then one day in March 2002 I opened a bottle of Penfold’s Bin 8 and within two sips, I had severe esophageal pain and nausea. Although I’ve tried many times, on that day my wine drinking came to an end. I cannot drink any wine of any kind without pain, nausea, and dizziness. Sometimes I have vomited foam. It also occurs with any brandy or fortified wine.
In the intervening years, this intolerance—whatever it is—has also spread to most “quality” beers. I don’t even try craft beers anymore, and anything very yeasty or hoppy will do me in as well. I have a very short list of very light, mega-brewery beers that I can drink.
I have moved to whiskeys for my delicious booze snobbery fix, and am also enjoying this “craft” gin boom we’re experiencing now. But wine and beer are essentially off the menu.
I’ve been thoroughly checked out for allergies, and we can’t seem to find one. But the effect is so regular that I have had to accept that it’s real, without really knowing the cause…
esther apse says
Potassium does NOT replace sodium. They work in balance together in the body. It is the “sodium potassium pump” that determines how much water we retain or excrete.
Sheila says
One time, I drank several glasses of wine and then about 9 months later, had a baby.
I’m also allergic to codeine, could this be something similar? I’m afraid to try wine again, though perhaps my son deserves a sibling. I’ve heard the 2015s are lovely.
I’ve switched to Gin but frequently gain bumps and bruises after consuming. I once awoke in a stranger’s home. Is teleportation a side affect of Gin-based drinks?
Alfred Montana says
How can you compare a litre of wine to a kg of dyjon mustard? How many people would eat half a kilo of mustard? ( which has comparable amounts of Sulfites to a litre of wine) that’s a ridiculous statement to suggest that if you are allergic to Sulfites you should react in the same way. Surely a teaspoon of mustard contains negligible Sulfites compared to a bottle of wine 🤔
Bill says
I have two questions:
1. In terms of breathing troubles, I’ve had less problem with white than red wine. It seems like red wine has a stronger “vapor” that triggers my breathing difficulty. Is that possible?
2. Does time of day, when drinking wine, matter? I do fine with a glass of white midday or afternoon. But a glass of red in the evening seems to hasten an allergic (breathing) reaction.
Thank you.
jennifer says
when I drink white wine on Sat. nite, & then if I have a really sweet breakfast (honey buns/cream cheese danishes, etc.), within 30 mins. I get nauseated to point I end up having to throw up, which is very sour & bile like. If I eat dry toast, no problem. Is there a connection that u know of that explains this issue?