Why does chardonnay give me a headache

They keep white wines from browning. The quantity of sulfites that wine contains is generally much less than other sulfite-containing foods like dried apricots. NB: Yes, this is true. Sulfites tend to be added to white wine by winemakers. The first are phenolic flavonoids. These are compounds like tannins that are in the skins and stems of grapes.

They do things like give wine its mouthfeel and color. They contribute to the taste and texture of wine. In the body they not only give us the full mouth experience of a Bordeax, they can also do things like cause your brain to release serotonin or produce different enzymatic reactions in your gut that have been linked to headaches.

The second set of compounds are called biogenic amines. They are chemicals like histamine; they are basically a byproduct of the fermentation process that goes into winemaking. They have also been linked to headaches. RP: Why does this seem to happen more with red wines than with white wines, and also more with certain red wines than other red wines?

Since these compounds are in the skins, red wines have higher levels than white wines. Red wines that are produced in certain ways have higher levels. For instance, highly extracted wines, like the rich and tannic wines of certain regions of Bordeax, are high in phenolic flavonoids. Those things are what make us like those wines, but may contribute to some of the suffering afterwards. Since these are produced by the microorganisms that cause the wine to ferment, you can actually decrease the level of histamines, for instance, in wines by very closely attending to the production process.

NB: Yes. I spoke with someone who has been involved in the production of low histamine wines for this story. His name is Sebastiano Ramello, and he is an Italian wine consultant. However, Dr. Krymchantowski, a wine lover himself, says that those results align with what he has observed during plus years of treating headache patients.

Biogenic amines, a group of chemicals produced during fermentation, include headache-linked substances such as histamine and tyramine. While amine content varies widely in wine, it tends to be higher in reds than whites. So are these compounds the villains? This means more amines make their way from the belly to the bloodstream, which can lead to symptoms such as facial flushing and, indeed, headaches.

To avoid headaches, some people swear by drinking only natural wines, which are made without any added chemicals. In fact, it is extremely difficult to provide a one-size-fits-all solution because the alchemy of a red wine headache depends not only on the chemical content of the wine, but also on the idiosyncrasies of your body, the circumstances of your life—even the weather.

Complicating matters further, your tendency to develop a headache varies with your physiology. Halpern says. Wine headaches and I were done. I spent a recent rainy afternoon sampling both. The great news: no headache. Black tea is strong in tannins and over-steeping the tea will ensure they are all released into the water.

Drink the tea and see if you get a headache. If so, you are susceptible to tannins and avoiding red wines will solve your headache issue. Culprit Two — Sugar: Alcohol and sugar are two substances that when combined can create a powerful headache. When your body consumes alcohol or sugar, you need lots of water in order to help process the substances. For the majority, tannins will have no effect but for some they could be the cause of a heavy head.

Another malefactor is sugar. According to Vinepair, studies have revealed that certain aged foods and drinks, such as ripened wines, can cause our bodies to release histamines and suffer from allergy-related symptoms like dry eyes and a thumping headache. One expert says that drinking two cups of strong coffee beforehand helps. Another also suggests taking an antihistamine prior to a heavy night out to thwart potential allergy-like effects.