Does Mixing Wines Make You More Drunk? The Truth Behind the Myth

December 6, 2025 •

5 min read

According to a 2019 study, the order or type of alcoholic beverage consumed does not influence hangover severity. So, does mixing wines make you more drunk? The answer is a clear no; it is the total alcohol volume and speed of consumption that matter most.

Quick Summary

Mixing wines does not inherently increase intoxication. The common belief is a myth stemming from an increased total alcohol intake and other variables, such as drink strength, pace, and psychological factors.

Key Points

Intoxication is about ethanol, not the mix: The active ingredient, ethanol, is the same in all alcoholic beverages, and its total volume determines your blood alcohol level, not the variety of drinks.
Total volume matters most: The perception of getting more drunk from mixing is typically due to consuming a larger total quantity of alcohol, especially when losing track of how much has been consumed.
Different ABVs can deceive: Switching between wines with different alcohol by volume (ABV) can cause a quicker rise in BAC, which can be misattributed to the act of mixing itself rather than the increase in ethanol concentration.
Psychology plays a role: Our expectations and perceptions can influence how we feel the effects of alcohol. Believing that mixing makes you drunker can become a self-fulfilling prophecy.
Congeners affect hangovers, not drunkenness: The chemical byproducts known as congeners, more prevalent in darker wines, can worsen hangover symptoms but do not inherently increase intoxication levels.
Pacing is key: The best way to control intoxication when mixing is to pace yourself, drink water, and eat food to slow absorption, rather than focusing on the sequence of drinks.

Uncorking the Truth: Ethanol is Ethanol

Contrary to popular belief, mixing different types of wine—or any alcoholic beverages—does not make you more drunk. The intoxicating agent in all alcoholic drinks is ethanol. Regardless of whether it comes from a light white wine, a full-bodied red, or a distilled spirit, your body processes the chemical compound ethanol the same way. The level of intoxication you experience is purely a function of your blood alcohol concentration (BAC), which is determined by the total amount of ethanol you consume over a given period, not the variety of drinks you have. The liver can only metabolize approximately one standard drink per hour. When you drink faster than your liver can process the alcohol, your BAC rises, and you feel more intoxicated.

Why the Myth About Mixing Wines Persists

If the science is clear, why do so many people swear by the 'mixing makes you drunker' narrative? The answer lies in a combination of misperception, differing alcohol concentrations, and psychological factors.

Difficulty tracking intake: Sticking to one type of drink makes it easier to track how many 'standard drinks' you've consumed. When you switch from a 12% ABV Sauvignon Blanc to a 15% Zinfandel, or worse, to spirits, it is easy to lose count and consume more ethanol than intended. This unintentional overconsumption is the real culprit behind heightened intoxication.
Drinking different alcohol percentages (ABV): Most people start a night with lower-alcohol options before moving to higher-ABV drinks. A typical evening might begin with a glass of wine before moving to a cocktail with a much higher alcohol concentration. This rapid increase in ethanol intake over a short period will spike your BAC quickly, creating the perception that the mixing caused the effect.
Psychological effects and expectancy: Our mindset and expectations play a significant role in how we perceive intoxication. If you believe that mixing drinks will make you more drunk or sick, you are more likely to interpret your body's signals in that way. This is a psychological placebo effect rather than a physiological reality.

Factors That Actually Affect Intoxication

Rather than focusing on the combination of drinks, it is more beneficial to understand the factors that genuinely influence how intoxicated you become.

Rate of Consumption: The faster you drink, the quicker your BAC rises. Gulping down glasses of wine will make you more intoxicated than sipping slowly, regardless of whether they are the same type or different.
Food in Your Stomach: Drinking on an empty stomach allows alcohol to be absorbed into your bloodstream much faster. Having a meal, particularly one high in protein and fat, slows this absorption, keeping your BAC lower for longer.
Body Weight and Composition: Heavier individuals generally have a larger body fluid volume, which dilutes the alcohol more effectively and results in a lower BAC than smaller individuals who consume the same amount.
Gender: Women typically have a higher body fat percentage and produce less of the enzyme alcohol dehydrogenase (ADH) in the stomach, which breaks down alcohol. This leads to higher BAC levels in women compared to men of the same weight consuming the same amount of alcohol.
Congeners: These are chemical byproducts of fermentation that can affect the taste, aroma, and color of alcoholic beverages. Darker drinks like red wine tend to have higher congener content than clear beverages. While congeners do not make you more drunk, they can contribute to more severe hangovers, with symptoms like nausea and headaches, which can be mistaken for being 'more drunk'.

The Role of Carbonation

Some types of wine, specifically sparkling wines like Champagne, contain carbon dioxide. This carbonation can increase the rate of alcohol absorption, causing intoxication to occur more quickly. This effect is independent of mixing but can contribute to the belief that changing drinks leads to more rapid drunkenness.

Comparing Mixing Myths vs. Reality


Aspect	Common Myth	Scientific Reality
Intoxication Level	Mixing different wines gets you drunker.	Intoxication is determined by the total volume and rate of ethanol consumption.
Cause of Sickness	The combination of different drinks causes nausea.	Overconsumption, congeners, or drinking on an empty stomach cause sickness.
Pacing	You can't track your intake when mixing.	Losing track is a risk, but responsible pacing can be managed regardless.
Drink Order	The order of drinks matters for intoxication.	The order has no effect on BAC, though starting with low-ABV drinks can lead to overcompensation with high-ABV ones later.
Effect on Body	Different wines create different 'types' of drunk.	All ethanol has the same effect, though congeners or psychological factors may influence perception.

Staying in Control When You Mix Wines

To enjoy a wine tasting or a meal with different wine pairings without overdoing it, follow these practical tips:

Plan your intake: Before you start, decide on a reasonable limit for the total number of standard drinks you will consume for the evening.
Use the 'spacer' method: Alternate each glass of wine with a full glass of water. This helps keep you hydrated and slows down your overall alcohol consumption.
Eat first: Never drink on an empty stomach. Enjoy a substantial meal, especially one with protein, to slow alcohol absorption.
Take advantage of spittoons: At a wine tasting, it is common and acceptable to spit out the wine after tasting it. This allows you to appreciate the flavors without increasing your intoxication.
Be aware of ABV: Pay attention to the alcohol by volume of each wine you are drinking. Higher ABV wines should be consumed more slowly and in smaller quantities.

Conclusion

The idea that mixing wines makes you more drunk is a pervasive and enduring myth. The reality is that the intoxicating effect comes from ethanol, and its impact is governed by the total amount consumed over time, not the specific combination of beverages. The feeling of heightened intoxication often associated with mixing drinks is a result of unintentionally consuming more alcohol, drinking faster, or being influenced by psychological factors. By focusing on the true drivers of intoxication—volume, speed, body factors, and food intake—you can practice mindful and responsible consumption, whether you're enjoying a single varietal or exploring a diverse selection.

Frequently Asked Questions

No, that's a myth. Mixing different wines does not inherently increase the speed at which you get drunk. The rate of intoxication is determined by the total amount of ethanol consumed, the speed at which you drink, and other physiological factors, not the variety of the beverage.

This belief often stems from consuming more alcohol than intended. Switching between different types of drinks, especially those with varying alcohol content, makes it harder to track your total intake. People may also drink faster when trying different beverages.

The order in which you drink different wines, or any alcohol, has no significant impact on your final level of intoxication. Your body processes ethanol from any source similarly. It is the quantity of alcohol consumed that truly matters.

Congeners are chemical byproducts of fermentation that can affect the severity of a hangover, with darker wines often containing more. They do not, however, make you more intoxicated. A worse hangover can make you feel unwell, but this is distinct from the state of being drunk.

To prevent excessive intoxication, it is best to practice mindful drinking. Eat a solid meal before and during your tasting, pace yourself by drinking water between sips of wine, and be aware of the ABV of each wine.

The alcohol by volume (ABV) is crucial. A wine with a higher ABV will raise your blood alcohol concentration faster than a wine with a lower ABV, given the same volume. It is important to adjust your consumption pace based on the strength of the wine [2.g.5].

No, mixing red and white wine will not affect your intoxication level differently than sticking to one kind. The alcohol is processed the same way. The primary differences between red and white wine, like congener levels, mostly impact the potential for a hangover, not the feeling of drunkenness itself.