“The No Hangover Wine”? An Irresponsible Message in the Bottle
Some of you know that in addition to being a winemaker, I also dabble in writing on the side. I published The Winemaker’s Answer Book in 2007, pen the occasional piece for trade magazines and in 1998 helped found WineMaker Magazine, the first “for home winemakers” magazine, as the “Wine Wizard” Q&A columnist. Readers from all over the nation write to me with their fermentation foibles and crushing conundrums and I do my best to help them troubleshoot their wine making difficulties, sort of like the Dear Abby of Wine. It’s a fun gig that keeps me grounded and serves to remind me of the joy of discovery, creation and creativity. Usually the questions are in the realm of, “Dear Wine Wizard, the pH of my Vidal Blanc came in at 2.75 post-pressing, what do I do now?” Occasionally there are questions that cross-pollinate into the world of the consumer and bring up an issue that is appropriate to a wider audience. This is one of them.
Dear Wine Wiz,
I recently had a friend post an article on Facebook about how “natural” wines don’t get you drunk like regular wine and even don’t cause hangovers (“The No Hangover Wine” by Jordan Salcito from the news/opinion website The Daily Beast). Is this true?
Los Gatos, CA
I just read the article you refer to, which seems to claim that “natural wine” (an ill- defined term which in the article seems to mean “minimal sulfites added except at bottling” or “wine made from grapes, yeast and little else”-which, as an aside, defines almost all wine) doesn’t cause hangovers. The definition of “natural wine” (and the merits- or demerits as the case may be) is fodder for further articles because of the confusion (and lack of scientific, objective facts) surrounding the issue. But in our remaining column space, let me get down to the proverbial brass tacks and answer your question- is it possible that there are wines out there (however they are defined) that because they lack certain components or weren’t “manipulated” (again, no good definition) don’t affect you as much as others and don’t cause hangovers? Note that these are table wines with “normal” alcohol levels, i.e. generally over 12.5% alcohol and not specifically low-alcohol wines.
I forwarded the article to Dr. Linda Bisson at the Department of Viticulture & Enology at UC Davis. She replied: “I looked at this article and have to say I think it is irresponsible to suggest that you can drink as much “natural” wine as you want and never get a hangover – the real hangovers are based completely on level of ethanol consumed, innate metabolic rates and dehydration of tissues – it has nothing to do with other components in the beverage.”
I have to admit I agree with Dr. Bisson. Even if a wine has less sulfur dioxide (or less tannin, less oak….but wait, what are barrels made out of?), it still contains plenty of alcohol, which is what causes intoxication, dehydration and hangovers. I would hate for someone to read the Daily Beast article and get the impression that just by choosing certain brands over others they could blissfully ignore the fact that ethyl alcohol, whether lab-distilled so it contains no compounds other than carbon, hydrogen and oxygen (is that “pure” enough for you?) or delivered in an aqueous solution of Domain Jean-Louis Chave (one of the “natural wines” cited in the article), will still get you drunk, plastered, blistered, pissed, blotto or whatever you choose to call it. It’s like suggesting that because you drive a Volvo (a vehicle marketed as one of the “safest” on the road) you can blithely tear up the road at 90 miles an hour on a rainy night while texting your BFF. Heaven forbid you also attempt to do so after having had a few glasses of so-called “natural” wine.
That is the end of my Wine Wizard response, and before everyone starts talking about all those suspicious sulfites and other “added ingredients” in wines that really cause the hangovers and wine headaches, I want to write that we will tackle the “red wine headache” and “natural wines” in another blog post. As the comment by “winethinker” in Mr. Salcito’s comment chain states, “The facts do get in the way of a good story”. Sorry Mr. Salcito, the real story is as follows: Sulfites are not the culprit of “wine malaise”, there is less than 0.1% of the population with a true “sulfite allergy” and these people lack the digestive enzyme sulfite dehydrogenase and also know to stay away from things like beer, dried fruits, cheese, deli meats and a host of other foods, all of which can contain sulfur dioxide. There is also no such thing as a sulfur-dioxide free wine because yeast naturally produce 10 ppm or more sulfur dioxide as part of the fermentation process. Indeed our own bodies are awash with sulfites. Dr. Andrew Waterhouse, a colleague of Dr. Bisson, explains, “Most studies of sulfites overlook the fact that we produce almost a gram of sulfites in our cells every day. Thus a few milligrams from a glass of wine, etc, is hardly going to overload our natural systems for breaking down the sulfite.” White wines actually tend to be fermented and bottled with more sulfites than red wines.
Dr. Bisson believes that biogenic amines are largely the culprit and states, “Histamines are the main cause of headaches in people susceptible to such headaches, not SO2.” Ironically, biogenic amines and histamines are much more likely to be elevated in wines that are not inoculated and which have inadequate sulfur dioxide, two hallmarks of many self-proclaimed “natural wines”. Dr. Waterhouse also posits that, “It is possible that the flavonoids (epicatechin) in red wine can cause vasorelaxation, and blood vessel relaxation is surely related to headaches.”
Hmmm- possibly one more reason to avoid over-oaked, over-extracted overly-tannic red wines. On that note, time to go pop open a bottle of Pinot Noir…..
Read Tom Wark’s brilliant response to “The No Hangover Wine” article here: “Natural Wine Cures Cancer!”
Check out the Wine Wizard and all the rest of my fabulous wine-writing colleagues at WineMaker Magazine: www.winemakermag.com