Understanding Histamines in Wine
Histamine is a natural compound present in many fermented foods and beverages, including wine. It is a byproduct of the fermentation process, produced by bacteria that convert histidine, an amino acid, into histamine. For most people, the amount of histamine in wine poses no problem. However, for individuals with histamine intolerance, drinking wine, especially certain types, can trigger unpleasant symptoms such as headaches, flushing, itching, and a blocked nose.
Several factors during winemaking influence the final histamine content:
- Grape Variety: The type of grape used can affect the amount of histamine. Thicker-skinned red grapes like Cabernet Sauvignon and Tempranillo tend to have higher levels of histidine in their skins, which can lead to higher histamine content.
- Fermentation Process: Red wines, which ferment with the grape skins for longer periods, accumulate significantly more histamine than white or rosé wines, where the skins are removed early. The use of malolactic fermentation, a secondary bacterial process, is also a major source of histamine production.
- Aging Vessel: Wines aged in oak barrels can harbor more histamine-producing bacteria because wood is harder to sterilize than stainless steel.
- Hygiene: Wineries that maintain extremely clean and hygienic conditions can significantly reduce the presence of histamine-producing bacteria.
The Lowdown on White, Rosé, and Sparkling Wines
For those seeking the lowest histamine content, white wines are generally the safest bet. White and rosé wines have much less contact with the grape skins during fermentation and often skip malolactic fermentation, resulting in significantly lower histamine levels.
- Sauvignon Blanc: This crisp, dry white wine is often recommended for its lower histamine content. Its fresh, acidic profile is a result of a winemaking process that minimizes histamine production.
- Pinot Grigio / Pinot Blanc: Light-bodied and clean, these white wines are typically fermented in stainless steel tanks, which helps to keep histamine levels low.
- Riesling: Thin-skinned grapes and production methods focused on freshness make Riesling, especially from regions like Germany, a reliable low-histamine choice.
- Rosé Wines: With minimal skin contact, rosé wines typically have histamine levels between whites and reds. Younger, fresher rosés are preferable to aged versions.
- Sparkling Wines: Dry sparkling wines like Prosecco and Cava are often lower in histamines than many red wines. However, aged Champagnes, which spend longer on lees, can have higher levels.
Navigating Red Wines with Histamine Sensitivity
While red wines are notoriously higher in histamines, some varieties and producers are better for sensitive drinkers. The key is to look for younger, lighter styles made with careful, low-intervention techniques.
Best bets for low-histamine red wines:
- Pinot Noir: Lighter in body with thin skins, Pinot Noir can be a more tolerable red wine option, though still generally higher in histamines than whites.
- Certified Low-Histamine Reds: Some European wineries, such as Veglio Michelino e Figlio in Italy or Weingut Fuchs in Germany, produce red wines specifically certified to contain very low histamine levels (often under 0.5 mg/L or even 0.01 mg/L). Look for bottles with specific low-histamine labels or certifications.
How to Choose Low-Histamine Wine: A Comparison
To simplify your choice, here is a comparison of typical histamine levels and characteristics for different wine types.
| Wine Type | Typical Histamine Level (µg/L) | Grape Skin Contact | Malolactic Fermentation | Recommended for Sensitivity? |
|---|---|---|---|---|
| Dry White (e.g., Sauvignon Blanc, Riesling) | Low (3–120) | Minimal | No / Limited | Yes |
| Rosé | Low-to-Moderate (15–61) | Limited | No / Limited | Yes |
| Sparkling (e.g., Prosecco, Cava) | Low-to-Moderate (15–78) | Minimal | Limited | Yes |
| Standard Red (e.g., Cabernet Sauvignon, Merlot) | High (60–3800) | Extended | Often | No |
| Certified Low-Histamine (White & Red) | Very Low (<0.5) | Variable | Carefully Controlled | Yes |
Beyond the Bottle: Filtering and Winemaking Practices
For those who don't want to limit their choices, products like ALKAA and PureWine offer a way to reduce histamines and other irritants in any glass of wine. These products use filters or sachets to adsorb problematic compounds right in your glass. While they don't remove 100% of histamines, they can significantly reduce the concentration, making a broader range of wines more tolerable.
Additionally, supporting winemakers who prioritize cleanliness and swift processing can help. Look for wines from producers that use stainless steel fermentation tanks, minimize additives, and are transparent about their methods. Some of these producers, particularly in Europe, are pioneers in creating wines specifically for sensitive drinkers.
Conclusion
Finding a wine with low histamines is an attainable goal for sensitive drinkers, primarily by focusing on production methods rather than just grape color. While whites, rosés, and sparkling wines are generally a safer bet, certified low-histamine options exist for red wine lovers. By understanding the factors that influence histamine levels, sensitive individuals can make more informed choices and enjoy wine with less risk of triggering uncomfortable symptoms. For maximum control over histamine intake, consider certified low-histamine bottles or use a filtration product, allowing for guilt-free enjoyment of virtually any wine.
Further reading on wine sensitivity can be found at the ALKAA Blog, which provides comprehensive information on low-histamine alcohol options.(https://alkaa.com/blogs/news/low-histamine-wine-guide)
