Wine myth: Sulfites cause headaches

Short answer: sulfites almost never cause wine headaches. They’re useful preservatives that protect freshness and keep microbes in check. If sulfites were the villain, a handful of dried apricots (often far higher in sulfites than wine) would knock everyone out, yet they don’t.

Where the myth comes from

Every wine label must state “contains sulfites,” so sulfur gets blamed first. But typical wine levels are low and tightly regulated. In fact, many sweet whites carry more sulfites than reds, while most “red wine headaches” are blamed on… reds.

What sulfites actually do

• Prevent browning and oxidation
• Keep unwanted microbes from spoiling wine
• Let producers bottle with less intervention

Sulfites occur naturally during fermentation; most wineries add a small, controlled amount for stability and safe shipping.

Who really reacts to sulfites?

A small group of people, often with asthma, have true sulfite sensitivity. Reactions look like wheezing, hives or flushing, not a next-day headache. If you suspect this, talk to your doctor and choose low-sulfite bottles under guidance.

So what causes the headache?

• Alcohol and dehydration – the number one reason
• Histamines and biogenic amines – higher in some reds and long-macerated styles
• Tannins – can trigger headaches in sensitive drinkers
• Sugar + alcohol – sweet styles encourage overconsumption
• Serving temperature – warm reds feel boozy and harsher
• Quantity – the obvious culprit

Practical ways to feel better

• Drink water alongside wine; eat with your glass.
• Serve reds slightly cool (16–18°C) and whites not ice-cold.
• If histamines bother you, favor younger whites, rosé, sparkling, and lighter reds (Gamay, Pinot, Blaufränkisch).
• Skip heavy extractions and very old-school, long-skin-contact reds if they trigger you.
• Watch sugar: dessert wines are wonderful but small pours help.

Choosing bottles if you’re cautious about sulfur

• Look for fresh recent vintages and clean, well-stored wines. They need less protection.
• Styles with higher acidity (Riesling, Champagne, many Italian whites) often rely on structure rather than high sulfur.
• “No added sulfites” exists but requires perfect storage and fast drinking; quality varies.

The takeaway

Sulfites protect your wine; they don’t ruin your night. Most headaches come from alcohol, dehydration or compounds like histamines, not sulfur. Manage temperature, pace yourself, drink water, and choose styles that suit your body. If you want recommendations for lower-amine, lower-extraction options, tell us how you like to drink and we’ll tailor a shortlist.