Andre Kok is retail manager and sommelier at Zyn.ca in Inglewood. Each Wednesday at 4:45 pm, we chat with Andre about a favourite topic ... wine! Andre talks about some great wines and answers some of the questions you may have. Here's this week's topic:
Today’s topic is based on a few questions sent in by Naomi; Red Wine Headaches or RWH – The Cause and The Cure!
I’ve been approached by many customers over the years who claim to be allergic to Sulfites and/or who get headaches from wine. I’ve been asked what wines do or do not give headaches and what my they can do to prevent getting the infamous RSH. So with today’s topic I hope to get the air cleared on a few common questions. Keep in mind that I’m not a doctor and recommend contacting your physician before you take my advise.
The Problem:
Many people complain of getting headaches after drinking red wines. Although some of these people had one bad experience from drinking lousy wine or simply overindulging and now blame all red wines, there seems to be enough anecdotal evidence to suggest that others experience a real physiological reaction after drinking many red wines. For some people, a glass of red wine is an invitation to a roaring headache. After a few episodes of headache and queasiness, those who suffer them may banish wine from their tables for life. The symptoms are part of a syndrome known as Red Wine Headache, or RWH.
There are many theories about what causes the syndrome, but few facts, and it seems no one really knows what leads a person to develop this type of headache. It may be caused by compounds found in grape skins that are either naturally occurring or produced through fermentation. Sulfites used to take the blame for RWH. About 20 years ago the Food and Drug Administration determined that about 1 percent of the population is allergic to sulfites and required that wines containing certain levels of the compound be labeled “contains sulfites.” Many people have assumed, incorrectly, that the labeling is designed to warn people who get a red wine headache. In fact, sulfite sensitivity is a true allergy. Sufferers experience an allergic reaction, but not a headache. RWH is something else.
Scientists have pointed out, however, that many sweet white wines contain more sulfites than red wines — yet do not cause headaches in those who suffer from RWH. Additionally, dried fruits usually contain sulfites but you never hear of dried fruit headaches. Sulfites can cause an allergic reaction breathing problems, but they give headaches only to asthmatics.
So what about tannins, can thet be the cause? Other experts think tannins are at the root of the headaches. Tannins are the flavonoids in wine that set one’s mouth to puckering. Several well-controlled experiments show that tannins cause the release of serotonin, a neurotransmitter. High levels of serotonin can cause headaches and that may happen in people who also suffer from migraine headaches. But that does not explain why people who do not get migraines get RWH. No one complains about tea, soy, or chocolate headaches — though all contain large amounts tannins.
A third school of thought blames histamines. Histamines are 20 - 200% higher in red wine than in white, and those who are allergic to them are deficient in a certain enzyme. Some experts believe that the combination of alcohol and that deficiency can cause the headaches. But studies have reported that people with an intolerance to wine found no difference in reactions to low- and high-histamine wines.
So what to do?
The Solution:
The solution to finding the perfect wine that doesn’t give you headaches is a potentially long and costly experiment; Try different brands, different grapes, different countries of origin. That’s the only way you are going to find out. Drink half a glass of red wine; if it is going to give you a headache, it will do so within 15 minutes. If there is no reaction, stick with that wine for the evening, keeping your alcohol consumption to no more than two glasses. Keep a journal.
If you suffer from headaches and/or flushed skin when drinking wine, try drinking a cup of black tea before you drink the wine. If you will be drinking over the course of an evening, have another cup or two of black tea during the evening. Quercetin, a bioflavonoid found in black tea, significantly inhibits the headache/flush response (which is an inflammatory effect from histamines) If the problem you suffer from is bloating due to alcohol's dehydrating and water retention effects, try munching on magnesium-rich snacks like dark chocolate and unsalted nuts.
Other studies have suggested that these headaches can be avoided or minimized by taking either Aspirin, Ibuprofen, Claritin, or acetaminophen prior to drinking wine. Try it out, but not without a doctor’s note!
And don’t confuse RWH with the headache that comes six hours after a full evening of drinking. That’s called a hangover!
Demystifying Sulfites - What you need to understand before self-diagnosing Sulfite allergies!
What are sulfites?
Sulfite is a word used to describe forms of sulphurous acid, including sulphur dioxide. Sulfites have been used since ancient times for many purposes, including the cleansing of wine receptacles by both Romans and Egyptians. As food additives, they have been used since the 17th century and approved for use in the United States as long ago as the early 1800s. They are currently used for their preservative ability, which includes controlling microbial growth, blanching certain foods, and preventing spoilage of certain perishable foods, beverages and pharmaceuticals. It is their antioxidant and anti-microbial properties that have gained them an important role in wine making. The sulfites either inhibit or kill bacteria or wild yeast, thus encouraging rapid and clean fermentation of wine grapes. Sulfites are also a natural and minor by-product of yeast fermentation and thus are produced during the wine fermentation process.
Who is allergic to sulfites?
The FDA in the US estimates that one in 100 people is sulfite sensitive to some degree, but for the 10% of the population who are asthmatic, up to 5% are at risk of having an adverse reaction to the substance. More importantly, the most significant sulfite sensitivity reactions occur in susceptible asthmatics. From a public health standpoint, the subgroup of greatest concern is the sulfite-sensitive asthmatic population. Of those, the ones in whom the most severe reactions have been reported are steroid-dependent and are taking such drugs as prednisone or methylprednisolone. Most of these individuals have been cautioned by their doctor to avoid sulfite-containing foods or beverages. The number of asthmatic patients that are included in this sulfite sensitive group is estimated to be 500,000 in the United States. The USFDA requires labeling of foods containing 10 ppm or more of sulfites.
What are the symptoms of a sulfite reaction?
The symptoms of a sulfite sensitivity reaction vary from mild to life-threatening. The most common symptoms are mild and involve a skin rash accompanied by redness, hives, itching, flushing, tingling and swelling. Respiratory symptoms include difficulty breathing, wheezing, and stridor. Gastrointestinal reactions involve nausea and stomach cramps. Much less common but more serious signs and symptoms of sulfite sensitivity are low blood pressure, shock, extreme difficulty breathing, and loss of consciousness. As noted above, these symptoms of a severe reactions are most apt to occur in the steroid-dependent asthmatic person.
I can drink only white wines. Do red wines have more sulfites?
Actually, red wines may have less sulfites. In 1993 the European Union passed regulations permitting higher levels of total sulphur dioxide in dry white wine than in dry red wine and an even higher level in sweet white wines and rose wines. The higher level in the sweet wines are necessary to prevent the further fermentation of the higher levels of residual sugar. If you have a problem with red wines as compared to white wines, it may be related to the “red wine headache syndrome” [which was described last month]. Or, you may just be unfortunate enough to have an idiosyncratic allergy to one or more naturally occurring chemicals in some red wines. Experiment with small quantities of various wines until you find some that don’t bother you.
Always drink responsibly,
Andre Kok, Sommelier