Why Do Red Wines Give You Headaches? The Science Explained

December 3, 2025 •

4 min read

According to a recent study by researchers at UC Davis, a compound called quercetin found in red grapes is a likely culprit behind the rapid onset of red wine headaches. This phenomenon can affect susceptible individuals within 30 minutes to three hours of consumption, even from a single glass.

Quick Summary

This article explores the multiple scientific theories behind red wine headaches, examining the roles of quercetin, histamines, tannins, and other compounds. It provides practical strategies for identifying triggers and minimizing discomfort for those sensitive to red wine.

Key Points

Quercetin Inhibition: A recent UC Davis study suggests that quercetin, a compound in red grape skins, can inhibit the enzyme needed to metabolize alcohol, causing a buildup of the toxin acetaldehyde and triggering headaches.
Histamines are Key for Some: High histamine levels in red wine, particularly in those with a histamine intolerance, can cause an inflammatory reaction that leads to headaches.
Tannins Can Trigger Serotonin: The tannins from grape skins, seeds, and stems found in red wines may trigger serotonin release in certain individuals, a potential cause of headaches.
Sulfite Role is Exaggerated: The common belief that sulfites are the primary cause of red wine headaches is largely a myth; red wines typically contain fewer added sulfites than whites.
Dehydration is a Factor: Like all alcohol, red wine acts as a diuretic, and drinking without adequate hydration can quickly bring on a headache.
Lower-Tannin Wines May Help: Choosing lighter reds like Pinot Noir or Gamay, which are lower in tannins and often quercetin, may be a better option for those susceptible to wine headaches.
Pre-empt with Care: Taking an antihistamine or an anti-inflammatory medication (with medical consultation) before drinking may prevent a headache, though simple hydration and moderation are the safest preventative steps.

Unmasking the Culprits Behind Red Wine Headaches

For centuries, the mystery of why some people get headaches from red wine has persisted, despite being able to drink other forms of alcohol without a problem. While many theories have circulated, including the long-held belief that sulfites are to blame, recent scientific studies and ongoing research are shedding light on the true causes. The headache-inducing properties are likely a combination of several compounds found naturally in red wine, interacting differently based on an individual's unique biology.

The Latest Research: Quercetin as a Prime Suspect

In a recent, high-profile study published in Scientific Reports, researchers from UC Davis proposed a compelling new theory implicating quercetin. This naturally occurring antioxidant, or flavanol, is found in the skins of grapes. Grapes with more sun exposure, like those used in premium Cabernet Sauvignon, produce higher levels of quercetin.

The study suggests that when quercetin enters the bloodstream alongside alcohol, it inhibits the enzyme aldehyde dehydrogenase 2 (ALDH2), which is crucial for breaking down the toxic byproduct acetaldehyde. The buildup of acetaldehyde can cause flushing, nausea, and, importantly, headaches. This mechanism is similar to the 'Asian flush' syndrome, where a genetic deficiency in ALDH2 causes similar reactions to alcohol. The quercetin-alcohol interaction offers a potent explanation for why a red wine headache can strike so quickly after consumption.

Other Compounds and Sensitivities

While the quercetin theory is new and still undergoing human clinical trials, other compounds have also been proposed as triggers. These are often rooted in individual sensitivities rather than a universally guaranteed reaction:

Histamines: Red wines contain significantly higher levels of histamines than white wines because of extended skin contact during fermentation. In individuals with a histamine intolerance or a deficiency in the DAO enzyme that breaks down histamine, this can cause an inflammatory response, leading to headaches, flushing, and other allergy-like symptoms. Aged cheeses and cured meats, also high in histamines, can intensify this effect when paired with red wine.
Tannins: Tannins, phenolic compounds from grape skins, seeds, and stems, give red wine its bitterness and structure. For some sensitive people, tannins can trigger the release of serotonin, a neurotransmitter that can cause headaches in susceptible individuals. A simple test is to brew a strong cup of black tea, which is also high in tannins; if it causes a headache, tannins may be your trigger.
Alcohol and Dehydration: Any alcoholic beverage can cause a headache due to alcohol's diuretic effect, which leads to dehydration. Red wine, especially those with high alcohol and sugar content, can exacerbate this effect. Drinking on an empty stomach also speeds up alcohol absorption and can make headaches worse.
Sulfite Myth vs. Reality: The pervasive belief that sulfites cause red wine headaches is largely a myth. In fact, red wines generally have less added sulfites than white wines, as tannins act as a natural preservative. True sulfite sensitivity is relatively rare and typically manifests as breathing difficulties or hives, not headaches.

Identifying and Managing Your Red Wine Headaches

Pinpointing your specific trigger can be a process of careful observation. Keeping a simple log of the wine, food, and your reaction can be highly effective.

Comparison Table: Potential Red Wine Headache Triggers


Trigger	Compound Type	Mechanism	Found In	Headache Onset
Quercetin	Flavanol (Antioxidant)	Inhibits ALDH2 enzyme, causing acetaldehyde buildup	Red grape skins	Fast (30 min–3 hours)
Histamines	Biogenic Amine	Triggers inflammatory response in sensitive individuals	Red grape skins, aged meats/cheeses	Fast to moderate
Tannins	Polyphenol	Triggers serotonin release in sensitive individuals	Red grape skins, seeds, stems	Varies
Dehydration	Alcohol's Effect	Increases fluid loss from the body	All alcohol	Delayed (after significant intake)

Practical Strategies to Prevent and Treat Headaches

If you find red wine consistently gives you headaches, don't despair. You have options to enjoy it with less discomfort. One of the most effective strategies is careful selection and preparation:

Hydrate diligently. Drink a full glass of water for every glass of wine to counteract alcohol's dehydrating effects.
Choose wisely. Opt for red wines with lower tannin and alcohol content, such as Pinot Noir or Gamay. Avoid high-tannin varieties like young Cabernet Sauvignon if tannins are a suspected trigger. Some producers also offer high-elevation reds or organic options with less manipulation.
Pre-empt the reaction. Taking a non-drowsy antihistamine about 30 minutes before drinking may help some individuals, particularly if they suspect histamine sensitivity. As always, consult a doctor before mixing any medication with alcohol. Taking an over-the-counter pain reliever like ibuprofen beforehand may also work, but should be done with caution, as it carries risks when combined with alcohol.
Mind your pairings. Limit aged cheeses and cured meats if you believe histamine or tyramine sensitivity is the issue. Eating a substantial meal with lean protein before drinking can slow alcohol absorption.
Moderate and pace yourself. Less is often more. Sip slowly and keep track of your intake to avoid reaching your threshold for a headache.

Conclusion

While the search for a single, definitive answer to the red wine headache has evolved over time, modern research offers increasingly plausible explanations. The latest quercetin theory, combined with long-standing knowledge of histamines, tannins, and dehydration, points to a combination of factors that can trigger head pain in sensitive individuals. By understanding these potential triggers and adopting preventative strategies, many can continue to enjoy red wine without the unpleasant side effects. Ultimately, it is your body's unique chemistry that determines how you respond, making it a personal puzzle to solve.

Disclaimer: The content of this article is for informational purposes only and does not constitute medical advice. Consult a healthcare professional before taking medication or making significant dietary changes.

Frequently Asked Questions

No, this is largely a myth. Red wines contain less added sulfite than many white wines, as tannins act as a natural preservative. True sulfite sensitivity is rare and usually presents as respiratory or allergic symptoms, not headaches.

Yes, you can perform a simple test at home. Brew a very strong cup of black tea by steeping it for an extended period. If this produces a headache, it is highly likely that tannins are your trigger.

This rapid onset, often within 30 minutes, is a key difference from a traditional hangover. Recent research suggests it may be caused by quercetin in the wine inhibiting the enzyme needed to break down alcohol, leading to a quick buildup of toxins.

Lighter-bodied red wines that are lower in tannins and often quercetin are better choices. Options include Pinot Noir and Gamay. Some organic wines or those from smaller producers with less additives may also be preferable.

Yes, proper hydration is one of the most effective ways to prevent headaches from any alcohol. Drinking a glass of water for every glass of wine helps counteract alcohol's diuretic effect, which can lead to dehydration-induced headaches.

For some sensitive individuals, yes. Red wines have higher levels of histamines than white wines, and an intolerance or enzyme deficiency can prevent proper breakdown, leading to headaches and other symptoms.

Some people find taking an over-the-counter pain reliever before drinking helps, but you should always consult a doctor first. Combining certain medications with alcohol, such as acetaminophen or ibuprofen, can carry risks like liver damage or gastrointestinal bleeding.