Is expensive wine less likely to cause headaches?

December 28, 2025 •

3 min read

While many assume cheaper wine is the culprit, a November 2023 study published in Scientific Reports suggests expensive wine may be more likely to cause headaches. This surprising discovery challenges the common misconception and points to specific compounds as the real cause of wine headaches, irrespective of price.

Quick Summary

The price of wine does not determine headache risk; research indicates that natural compounds like quercetin, histamines, and tannins are the primary triggers. Factors like sun exposure on grapes, winemaking processes, and individual sensitivities play a greater role. The best strategies for prevention include staying hydrated and moderating consumption.

Key Points

Expensive wines may increase headache risk: A recent study suggests higher levels of the antioxidant quercetin in premium reds, particularly from sun-drenched regions, can lead to headaches.
Quercetin interferes with alcohol metabolism: When mixed with alcohol, quercetin can inhibit an enzyme crucial for breaking down a toxic compound called acetaldehyde, causing it to build up.
Histamines and tannins are also potential culprits: Compounds like histamines and tannins, found more prominently in red wines, can trigger allergic-like reactions or serotonin release, leading to headaches in sensitive individuals.
Sulfites are not the primary cause: The popular belief that sulfites cause wine headaches is a myth for the vast majority of people; a true sensitivity is rare and presents differently.
Hydration and moderation are key: The most effective way to prevent a wine headache is to stay properly hydrated and limit your alcohol intake, regardless of the wine's cost or type.
Personal sensitivities vary: What causes a headache for one person may not affect another. Experimentation with different varietals and brands can help determine your specific triggers.

Expensive vs. Cheap Wine: A Surprising Twist

For years, many drinkers have blamed cheap, mass-produced wines for causing headaches, often attributing the problem to lower quality or added sulfites. However, a recent study from the University of California, Davis, turned this conventional wisdom on its head. The research, focusing on the antioxidant quercetin, found that higher-end red wines, particularly those from sunnier regions like Napa Valley, often have higher levels of this compound. When metabolized with alcohol, quercetin can interfere with the body's breakdown of a toxic byproduct called acetaldehyde, potentially leading to headaches. Therefore, the extra care and sun exposure that make for a premium wine might also concentrate the very compound that triggers headaches in sensitive individuals.

The Science Behind Wine Headaches

Multiple factors can contribute to wine-induced headaches, and individual sensitivities vary.

Quercetin: The newest and most compelling theory, this antioxidant is found in grape skins and is more abundant in grapes with greater sun exposure. It can block the enzyme ALDH2, causing acetaldehyde to build up in the body and trigger headaches.
Histamines: Naturally occurring compounds that can be found in fermented foods and beverages, histamines can cause an allergic-like reaction in some people, leading to headaches, flushing, or nasal congestion. Red wines, due to longer skin contact, generally contain higher levels of histamines than white wines.
Tannins: Found in grape skins, seeds, and stems, tannins give wine its astringent, dry characteristic. They can trigger the release of serotonin in the body, which, in high concentrations, may cause headaches for some individuals.
Sulfites: A common preservative, sulfites are often blamed for headaches, but this is a widely debunked myth. A true sulfite sensitivity is rare and typically presents as asthma or hives, not headaches. In fact, many other foods, like dried fruit, contain higher sulfite levels than wine, and white wines often contain more added sulfites than reds.
Sugar: High sugar content, especially in sweet wines or cheaper bottles where sugar is added to boost alcohol, can exacerbate dehydration and contribute to headaches.

The Role of Winemaking

The winemaking process itself influences the levels of these compounds. Factors like fermentation temperature, contact with grape skins, and aging techniques all play a part. For example, malolactic fermentation, a process that nearly all red wines undergo, can increase histamine levels. Conversely, some natural or boutique wines may be made with less manipulation, though this doesn't guarantee a headache-free experience.

Hydration and Moderation

Regardless of price or vintage, the two most reliable methods for preventing wine headaches are hydration and moderation. Alcohol is a diuretic, meaning it promotes fluid loss and can lead to dehydration, which is a major contributor to headaches. Drinking water between glasses of wine is an effective strategy to counter this effect. Furthermore, pacing your consumption and simply drinking less is a surefire way to reduce the likelihood of a headache.

Wine Headache Culprits: A Comparison Table


Culprit	Found Primarily In	Impact on Headache	Prevention Strategy
Quercetin	Expensive red wines from sunnier climates.	Potentially high; blocks alcohol metabolism.	Opt for red wines from cloudier regions or white wines.
Histamines	Red wines, aged cheeses.	High for sensitive individuals; causes allergy-like reaction.	Try a non-drowsy antihistamine beforehand; switch to white wine.
Tannins	Red wines, black tea, dark chocolate.	Variable; can trigger serotonin release.	Experiment with lower-tannin reds like Pinot Noir.
Sugar	Sweet wines, cheap, mass-produced wines.	High; contributes to dehydration and blood sugar spikes.	Choose dry wines and drink plenty of water.
Sulfites	White wines (more added), dried fruit.	Low for most people; rare sensitivity causes hives/asthma.	Not a primary cause of wine headaches for the majority.

Conclusion: Price is Not a Predictor

The idea that expensive wine is immune to causing headaches is a fallacy. Recent research highlights that complex natural compounds, like quercetin, are often more prevalent in premium wines, potentially increasing the risk of a headache for some people. Other factors such as histamines, tannins, and sugar, along with simple dehydration, also play a significant role. The price tag on a bottle of wine says more about its production method and grape origin than its potential to cause a headache. Ultimately, understanding your own sensitivities and practicing responsible consumption through moderation and hydration are the most reliable ways to prevent the dreaded wine headache.

To learn more about the science behind wine, you can explore the resources at The Wine Society.

Frequently Asked Questions

No, the sulfite myth is largely untrue for the general population. A true sulfite sensitivity is rare, and many other foods contain higher levels of sulfites than wine. Headaches from wine are more likely caused by other compounds.

Red wines are more commonly associated with headaches because they typically contain higher levels of histamines, tannins, and quercetin due to longer contact with grape skins during fermentation. White wines have minimal skin contact.

Yes, drinking plenty of water is one of the most effective strategies. Alcohol is a diuretic and can lead to dehydration, which is a major contributor to headaches. Drinking a glass of water for every glass of wine helps.

For individuals sensitive to histamines, taking a non-drowsy antihistamine before drinking wine may help prevent a headache. It's advisable to consult a doctor before trying this method.

High sugar content, especially in sweet wines or inexpensive bottles with added sugar, can exacerbate dehydration and cause blood sugar fluctuations. These factors can significantly contribute to a wine headache.

Quercetin is an antioxidant found in grape skins, so it is present in most red wines. White wines, which are made with minimal grape skin contact, contain significantly lower levels.

No, cheaper wines are not guaranteed to cause headaches. While some may contain more sugar or additives, others are low in compounds like quercetin and may be less likely to cause a headache than an expensive red from a sunny region.