What Wines Are Low in Tyramine?

December 31, 2025 •

4 min read

According to research published in Annals of Microbiology, white wines often have lower concentrations of biogenic amines, including tyramine, compared to red wines. For those sensitive to these compounds, this information is key to finding out what wines are low in tyramine and enjoying a glass without the negative side effects.

Quick Summary

An exploration of low-tyramine wine options for sensitive individuals. It covers specific varietals, winemaking methods that reduce tyramine, and general tips for choosing beverages to minimize adverse reactions like headaches. Focuses on whites, certain reds, and younger wines.

Key Points

White wines are generally low in tyramine: Varieties like Sauvignon Blanc, unoaked Chardonnay, and Pinot Grigio are typically safe choices for those with sensitivity.
Choose younger, lighter reds: If you prefer red wine, opt for younger vintages of Pinot Noir, Merlot, Dolcetto, and Barbera, which have lower tyramine levels than aged or heavy reds.
Winemaking process matters: Wines with less skin contact and those that do not undergo malolactic fermentation tend to be lower in tyramine and other biogenic amines.
Practice moderation and hydration: Limiting your intake and drinking water alongside wine can help manage symptoms associated with tyramine sensitivity.
Consider other dietary sources: Tyramine is also found in aged cheeses and cured meats, so paying attention to food pairings can help reduce overall intake.
Aged wines tend to be higher: The longer a wine ages, the more time there is for tyramine to develop, so younger wines are generally safer.
Sparkling wines are often a good alternative: Crisp, light sparkling wines like Prosecco or Cava can be lower in tyramine due to their production methods.

Understanding Tyramine and Wine Headaches

Tyramine is a naturally occurring compound known as a biogenic amine, created during the fermentation process as amino acids break down. While harmless to most people, those with a sensitivity, often linked to a deficiency in the monoamine oxidase (MAO) enzyme that metabolizes it, can experience adverse effects. A sudden increase in tyramine can cause a spike in blood pressure, leading to migraines and other headache-related symptoms. Historically, sulfites were blamed for wine headaches, but current understanding points more toward biogenic amines like tyramine and histamine as the culprits. Winemaking techniques, grape varietals, and aging all play a significant role in determining a wine's final tyramine content.

The Tyramine Spectrum in Wine

Not all wines are created equal when it comes to tyramine content. Generally speaking, the more fermentation, aging, and skin contact a wine undergoes, the higher its biogenic amine levels will be. This is why many aged red wines are notorious for being high in tyramine, while certain white wines tend to be much lower.

Low-Tyramine White Wines

White wines are often the safest bet for those managing tyramine intake. The key difference lies in the winemaking process, particularly the shorter skin contact time and less frequent malolactic fermentation (MLF), a secondary process that can increase biogenic amine levels.

Sauvignon Blanc: This crisp, dry white is consistently reported to have low levels of both tyramine and histamine. Its quick fermentation and lack of MLF make it an excellent, refreshing choice.
Chardonnay: While some Chardonnays undergo MLF, those that do not—typically unoaked or younger versions—are a good option. Look for bottles explicitly labeled as unoaked or stainless-steel fermented to reduce the risk.
Sparkling Wines (Prosecco, Cava): Lighter sparkling wines generally have a shorter fermentation cycle and less skin contact than reds, making them a better alternative.
Pinot Grigio: Similar to Sauvignon Blanc, Pinot Grigio is typically fermented quickly in stainless steel, resulting in a clean, low-tyramine profile.

Low-Tyramine Red Wines

Finding a low-tyramine red wine is more challenging, but not impossible. The key is to seek out younger, lighter-bodied reds from specific varietals.

Merlot: Some studies have shown that Merlot can have lower levels of biogenic amines compared to other reds, though this can vary significantly depending on the winemaking process.
Pinot Noir: This light-bodied red is often highlighted as a safer option for those with sensitivities, particularly younger vintages.
Dolcetto and Barbera: These Italian reds are also thought to have lower tyramine levels than heavier, aged reds.
Young Wines: Opt for younger, less-aged wines over older, more complex bottles. Aged wines have had more time for biogenic amines to develop.

Comparison Table: High vs. Low Tyramine Wine


Feature	Low-Tyramine Wines	High-Tyramine Wines
Wine Type	White and some lighter reds	Aged red wines
Grape Varietals	Sauvignon Blanc, Chardonnay (unoaked), Pinot Grigio, Pinot Noir, Merlot, Dolcetto	Chianti, Shiraz, Cabernet Sauvignon (aged), some fortified wines
Winemaking	Shorter fermentation, less skin contact, stainless steel, less MLF	Extended fermentation, skin contact, barrel aging, more MLF
Age	Young, often under 3 years	Older, aged for extended periods
Taste Profile	Crisp, fruity, lighter body	Complex, tannic, full-bodied

Winemaking Factors That Influence Tyramine

The amount of tyramine and other biogenic amines in wine is not fixed and can be heavily influenced by several winemaking factors.

Yeast and Bacteria: The specific strains of yeast and bacteria used during fermentation can affect the levels of biogenic amines. Natural wines or those using wild bacteria are sometimes higher in these compounds.
Fermentation and Aging: Longer fermentation periods and extensive aging in barrels allow for more time for tyramine to accumulate.
Skin Contact: The longer the grape skins are in contact with the fermenting juice, the more biogenic amines can be extracted. This is a major reason why reds generally have higher levels than whites.

Lifestyle Tips for Tyramine Sensitivity

For those who are sensitive, managing symptoms goes beyond just choosing the right wine.

Stay Hydrated: Drinking water between glasses of wine can help mitigate side effects.
Drink in Moderation: Limiting overall intake is an effective strategy.
Avoid Other High-Tyramine Foods: Be mindful of other foods that can contain tyramine, such as aged cheeses, cured meats, and certain soy products, especially when consuming wine.
Try Filtration: Products like 'The Wand' or 'Ullo' claim to filter out histamines and potentially other compounds, which may help some individuals.

The Role of Histamine

It is important to remember that tyramine is just one of several biogenic amines in wine. Histamine is another significant compound that can trigger similar symptoms. Many of the same strategies for low-tyramine wines apply to low-histamine wines as well. White wines tend to have lower histamine levels than reds, particularly dry, crisp whites.

Conclusion: Finding the Right Wine for You

Navigating the world of wine with tyramine sensitivity requires some knowledge and careful selection. By focusing on white wines like Sauvignon Blanc and unoaked Chardonnay, or lighter, younger reds such as Pinot Noir, you can significantly reduce your intake of this compound. Paying attention to winemaking practices, such as opting for younger vintages and less skin contact, also makes a difference. Remember to practice moderation and stay hydrated to minimize any potential adverse effects. Consulting a healthcare professional for persistent symptoms is always recommended.

For more information on dietary management for tyramine sensitivity, a resource like Queensland Health's guide can be helpful: Low tyramine diet.

Frequently Asked Questions

Tyramine is a naturally occurring compound in fermented foods and drinks, including wine. In some sensitive individuals, particularly those with a deficiency in the MAO enzyme, it can cause blood vessels to constrict and then dilate, triggering headaches or migraines.

No, not all red wines are high in tyramine, but many are due to longer fermentation and aging processes. Lighter-bodied, younger red wines like Pinot Noir or Merlot can have lower levels compared to aged reds like Chianti or older Cabernet Sauvignon.

Some natural or organic wines may have higher biogenic amine levels, as they sometimes use wild yeasts and bacteria that contribute to tyramine formation. It is recommended to choose conventional wines where the winemaking process is more controlled.

Products like filtering wands or devices claim to remove histamines and sulfites, and may potentially reduce other compounds like tyramine. While not a guaranteed solution, some sensitive individuals report relief using these tools.

Other high-tyramine foods include aged cheeses (like cheddar and Parmesan), cured and processed meats, fermented soy products (like soy sauce and miso), yeast extracts (like Marmite), and some broad beans.

Yes, some individuals may develop or discover a sensitivity to tyramine later in life, often associated with changes in enzyme activity. If you experience new symptoms, it may be beneficial to monitor your dietary intake.

White wines are typically lower in tyramine because their production involves less skin contact and they often do not undergo malolactic fermentation, both of which can increase biogenic amine levels in wine.

Tyramine sensitivity is an intolerance to biogenic amines, often leading to headaches or blood pressure issues, especially in those with an MAO enzyme deficiency. Sulfite sensitivity is an intolerance to sulfur dioxide, which can cause asthma-like symptoms, and is less commonly the cause of typical 'wine headaches'.