Which gives a worse hangover, red or white wine?

January 2, 2026 •

4 min read

According to research, darker alcoholic beverages tend to produce more severe hangovers. The question of which gives a worse hangover, red or white wine, is therefore a topic of scientific interest, with the answer largely hinging on the chemical byproducts of fermentation.

Quick Summary

This article examines the key compounds in red and white wine, including congeners, histamines, and tannins, that influence hangover severity. It delves into the biological reasons why certain wines may affect individuals differently and offers practical tips for reducing the risk of a wine-induced hangover.

Key Points

Red wine often causes worse hangovers: This is primarily due to its higher concentration of congeners, including methanol, which are byproducts of fermentation.
White wine is generally 'cleaner': White wine contains fewer congeners, leading to a potentially milder hangover experience for most people.
Histamines play a role: Red wine has significantly higher levels of histamines, which can trigger headaches, flushing, and other allergy-like symptoms in sensitive individuals.
Tannins are linked to headaches: The tannins from grape skins, more present in red wine, can affect serotonin levels and contribute to headaches for some drinkers.
Sulfites are not the main culprit: Contrary to popular belief, sulfites are not the primary cause of hangovers, though they can affect a small percentage of the population with sensitivities.
Hydration is the ultimate key: Regardless of wine type, staying well-hydrated by alternating with water is the most effective way to prevent or reduce hangover severity.
Other factors matter more: Consumption speed, quantity, and drinking on an empty stomach often have a more significant impact on hangover severity than the color of the wine.

The Science of Wine Hangovers

While the primary cause of any hangover is the dehydration and physiological stress caused by excessive ethanol consumption, additional compounds in wine can exacerbate the symptoms. These substances, known as congeners, are byproducts of the fermentation and aging process. Darker alcoholic beverages, including red wine, typically contain significantly higher levels of these congeners than lighter-colored drinks.

What Are Congeners?

Congeners are complex organic molecules that contribute to a beverage's flavor, aroma, and color. Some of the main culprits found in red wine include methanol, tannins, and certain aldehydes. Your body has to work overtime to break down both the ethanol and these extra compounds. While your liver prioritizes metabolizing ethanol, the processing of congeners is delayed, causing them to linger longer in your system and intensifying hangover symptoms like headaches, nausea, and general fatigue.

The Histamine and Tannin Connection

Beyond congeners, red wine contains other compounds that can trigger a particularly unpleasant reaction in some people. Histamine, a biogenic amine found in higher concentrations in red wine, can cause allergic-like symptoms, including headaches, flushing, and nasal congestion. The higher histamine level in red wine is often attributed to malolactic fermentation, a process almost universally applied to red wines but not always to whites.

Tannins, another polyphenol present in grape skins, can also contribute to headaches. In red wine, the longer contact with grape skins during fermentation leads to higher tannin levels. For sensitive individuals, tannins can affect serotonin levels and promote the dilation of blood vessels, both of which are associated with headaches.

The White Wine Perspective

White wine, by contrast, contains far fewer congeners and histamines than its red counterpart. The grapes are fermented without the skins, and malolactic fermentation is not always used. While this might suggest a milder hangover, white wine has its own potential pitfalls. For instance, some white wines have higher sulfite content, which can cause reactions in a small percentage of the population, leading to allergy-like symptoms. Additionally, many popular white wines are sweeter, with higher sugar content. This can contribute to more pronounced dehydration, as sugar can accelerate alcohol absorption.

The Bubble Factor

Sparkling white wines like prosecco and champagne can also lead to more intense hangovers. The carbonation speeds up the absorption of alcohol into the bloodstream, leading to a faster increase in blood alcohol concentration and potentially a more severe crash later on.

Comparison: Red vs. White Wine Hangovers


Feature	Red Wine Hangover	White Wine Hangover
Congener Content	High, especially in darker, full-bodied reds.	Low, as the grape skins are removed early in fermentation.
Histamine Level	High, due to malolactic fermentation.	Lower, as malolactic fermentation is less common.
Tannin Level	High, from extended skin contact.	Low, as fermentation occurs without grape skins.
Potential Headache	More likely, due to histamines and tannins.	Less likely, but can be caused by other factors.
Sulfite Level	Lower than most white wines, as tannins act as natural preservatives.	Higher, due to added preservatives, potentially affecting sensitive individuals.
Potential Nausea	Can be caused by the complex congeners and higher levels of toxic byproducts.	Can be caused by higher acidity, which irritates the stomach lining.

Tips for Reducing Your Hangover Risk

Hydrate Consistently: Alternate every glass of wine with a full glass of water. This is the single most effective way to combat dehydration, the main cause of hangovers.
Eat First: Having a substantial meal before drinking slows the absorption of alcohol into your bloodstream.
Choose Lower Alcohol Content: Opt for wines with lower Alcohol By Volume (ABV). Less alcohol means less stress on your liver.
Pace Yourself: Slower drinking gives your body more time to process the alcohol and its byproducts, including congeners.
Stick to Lighter Wines (if sensitive): If you are prone to red wine headaches, switching to a lighter-colored, low-congener white wine may help.
Stay Active: A light, post-drinking walk the next day can increase your metabolism and aid recovery.
Consider Antihistamines: If you suspect you are histamine-sensitive, a doctor may advise taking an antihistamine before drinking red wine, though professional medical advice is essential.

Conclusion: So, which gives a worse hangover, red or white wine?

For most people, red wine is more likely to cause a worse hangover than white wine due to its higher concentration of congeners, histamines, and tannins. However, individual reactions can vary significantly based on personal sensitivities to these compounds and other factors like hydration and consumption speed. While the presence of congeners in red wine adds to the body's workload, leading to more intense symptoms for many, the ultimate key to avoiding a hangover, regardless of the wine's color, is moderation and staying hydrated. Listening to your body and understanding your personal limits remains the best preventative measure.

A note on sulfites

Despite a common misconception, sulfites are rarely the primary cause of wine hangovers. While a small population has a genuine sulfite sensitivity, leading to allergic-like reactions, the headaches commonly associated with wine are more often linked to other compounds or the alcohol itself.

Additional Considerations for Sensitive Individuals

For those who experience strong reactions, considering lower-manipulation, organic, or natural wines might be an option, as they often contain fewer synthetic additives. However, as mentioned, even these options will not prevent a hangover from excessive consumption. The best approach is to be mindful of your intake and to prioritize hydration and well-being.

Final Summary

In summary, the consensus points to red wine causing potentially worse hangovers due to higher levels of congeners, histamines, and tannins. White wine hangovers are generally milder but can still be impacted by factors like sugar and sulfites. The best defense is always moderation, hydration, and understanding how your own body responds to different alcoholic beverages.

Frequently Asked Questions

Congeners are chemical byproducts of fermentation that contribute to a drink's flavor and color. Darker drinks like red wine have more congeners than lighter ones. When consumed, your body has to process both the alcohol and these extra compounds, which intensifies hangover symptoms.

Red wine headaches can be caused by higher levels of histamines, which can trigger allergic-like reactions and blood vessel dilation, and tannins, which can affect serotonin levels. Your sensitivity to these compounds can determine the severity of your reaction.

While white wines often contain more added sulfites than red wines, sulfites are not the primary cause of hangovers for most people. Headaches are more likely caused by other factors like histamines, congeners, or dehydration.

Higher-quality wines are not guaranteed to prevent a hangover. While they might contain fewer synthetic additives, the presence of alcohol, congeners, and other compounds means that excessive consumption will still likely result in a hangover.

Yes, eating a meal before and during drinking helps slow down the absorption of alcohol into the bloodstream. This gives your liver more time to process the alcohol, reducing the peak blood alcohol concentration and potentially mitigating hangover effects.

The most effective way to prevent a wine hangover is to drink in moderation, pace yourself, and stay hydrated by drinking plenty of water. You can also choose lighter-colored wines with fewer congeners, if you are particularly sensitive.

Yes, sparkling wines can lead to a quicker and potentially more severe hangover. The carbonation speeds up alcohol absorption, causing blood alcohol levels to rise faster and increasing the risk of a worse crash.