The Wine Hangover

Why Do Some Wines Hit Harder?

I wanted to switch things up for this post since my birthday just passed—and yes, I hosted a wine tasting murder mystery party (so fun, highly recommend). While picking out wines for the night, I found myself going down a bit of a research rabbit hole. I wanted to understand what really contributes to a hangover.

I hear it all the time: “I can’t even have one glass of wine—it gives me a headache!” And while that might still hold true for some people, I thought it’d be helpful to break down a few key factors—especially with summer sipping season around the corner.

Hangovers can feel like a cruel mystery, especially when you’re sipping something you thought would be light and lovely. But not all wines are created equal, and the way they’re made can seriously affect how you feel the next day. Spoiler: it’s not just about the alcohol.

Let’s look at the main culprits that might be messing with your morning-after—plus a few tips on how to sip smarter without killing the vibe (or your head).

1. Sulfites: The Misunderstood Villain

Sulfites often get a bad rap, blamed for everything from mild headaches to full-blown regret. But in reality, they’re usually not the main issue for most people. Sulfites are added to wine to keep it fresh and prevent spoilage, and they also occur naturally during fermentation. Unless you have a genuine sulfite sensitivity (which is rare), they probably aren’t the reason you’re feeling rough.

Fun fact: Dried fruits like apricots actually contain way more sulfites than most wines.

2. Histamines & Tannins: The Allergy-Like Aftermath

Now this is where things get a little more complicated. Histamines are naturally found in grape skins, which means red wines usually contain more of them than whites or rosés.

If you’re prone to allergies or migraines, histamines can cause your blood vessels to dilate and trigger inflammation—which causes the headache.

Tannins (I briefly explain in my "Mouthfeel Matters" blog post) can also affect people differently. They stimulate the release of serotonin, which sounds good, until it’s too much and you have a serotonin-induced headache. 

I am a big red wine drinker and will continue to enjoy, but having this information only helps when choosing a wine for a certain occasion.

3. Sugar, Additives & Alcohol: The Toxic Trio

Some wines—especially cheaper or mass-produced ones—can be sneaky. They might be higher in residual sugar, include additives like Mega Purple (a colour and flavour enhancer), or have other ingredients that aren’t listed on the label.

Pair that with high alcohol content (some reds are 14.5% or higher!), and you’ve got a fast track to dehydration and that foggy, sluggish morning-after feeling.

Tip: The smoother and juicier a wine tastes, the more careful you should be. Some of the strongest wines go down way too easy.

Sipping Smarter This Summer

If you tend to be sensitive to wine, here are a few key tips to help you enjoy your glass without the aftermath:

• Hydrate as you go — alternate water with wine.
• Watch the alcohol content — aim for 13% or lower.
• Try lower-histamine or lower-tannin wines — think whites, rosés, or natural wines with minimal intervention.
• Don’t drink on an empty stomach — food helps slow alcohol absorption.
• Quality > quantity — cleaner wines often equal cleaner mornings.