Why does cheap wine give you a worse hangover?

January 2, 2026 •

4 min read

According to a 2022 study, darker, cheaper alcoholic beverages generally contain higher concentrations of congeners, which are chemical byproducts of fermentation. This is a major factor in explaining why cheap wine gives you a worse hangover, alongside other contributing elements like histamines, tannins, and preservatives.

Quick Summary

Higher levels of congeners, histamines, and other additives in inexpensive wines lead to more severe hangovers. The quality of grapes and modern winemaking shortcuts contribute to these unpleasant side effects, distinct from the alcohol itself.

Key Points

Congeners Intensify Hangovers: Cheaper wines contain higher levels of congeners, the chemical byproducts of fermentation that contribute to a worse hangover.
Winemaking Shortcuts Add Impurities: Mass-production techniques in cheap winemaking, like using less-than-ideal grapes or excessive additives, can introduce more impurities.
Histamines Trigger Headaches: Higher histamine levels, especially in red wines, can cause an inflammatory response, leading to headaches in sensitive individuals.
Tannins Can Cause Headaches: Tannins, particularly in low-quality red wines, can trigger serotonin release that contributes to headaches for some people.
Additives and Sugars Exacerbate Effects: Undisclosed additives and sugars used to enhance flavor in cheap wines can worsen dehydration and amplify hangover symptoms.
Quantity is Still a Major Factor: The affordability of cheap wine can lead to higher consumption volumes, which is the most significant contributor to any hangover.
Premium Wines Have Fewer Impurities: Higher-quality wines generally have lower congener levels due to more careful fermentation, better grape quality, and more precise production methods.

Understanding the Science of Hangovers

While alcohol itself (ethanol) is the primary cause of a hangover, the severity of symptoms can be dramatically influenced by other compounds present in the beverage. A hangover is a complex physiological response that includes dehydration, inflammation, gastrointestinal irritation, sleep disruption, and a general feeling of malaise. The intensity of these effects varies depending on the type and quality of the alcohol consumed. This is precisely why a night of drinking cheap wine can lead to a far more debilitating morning than an equivalent amount of higher-quality spirits.

The Role of Congeners

Congeners are biologically active compounds produced during fermentation that give alcoholic drinks their distinct color, aroma, and flavor. These impurities include substances such as methanol, acetone, tannins, and other alcohols beyond ethanol. The concentration of congeners is significantly higher in darker and less-refined beverages. Inexpensive wines, which often use mass-production methods, are likely to contain more of these compounds, leading to a worse hangover. For instance, studies have found that dark liquors like bourbon contain significantly more congeners than clear spirits like vodka, and a similar principle applies to wine. These additional compounds are not just inert; they can compete with ethanol for the body's metabolic pathways, prolonging the presence of harmful toxins like acetaldehyde, a known contributor to hangover misery.

Cheap Winemaking Practices and Their Impact

The winemaking process for cheap wines often involves shortcuts that maximize yield at the expense of quality and purity. Instead of waiting for optimal grape ripeness, which can lead to higher sugar and more balanced flavors, cheaper wines may be made from less ripe grapes. If the grapes are picked too late, the resulting wine may require artificial acidification or have water added to reduce the alcohol concentration, further impacting its composition. These practices are designed to cut costs but introduce or fail to remove impurities that can worsen a hangover. Modern, high-volume production can also result in less rigorous fermentation control and clarification processes, leaving more unwanted compounds in the final product compared to traditionally crafted wines. This lack of refinement means a less pure beverage and a more punishing hangover.

Other Compounds Contributing to the Hangover

Beyond congeners, other compounds found in cheap wine can intensify hangover symptoms. These include:

Histamines: These are chemicals that can trigger an inflammatory response, leading to classic allergy-like symptoms such as headaches, flushing, and nasal congestion. Red wine, which spends more time in contact with grape skins during production, is particularly high in histamines. Some individuals lack the enzyme (diamine oxidase or DAO) needed to properly break down histamines, making them more sensitive to their effects.
Tannins: These polyphenols from grape skins, seeds, and stems provide structure and astringency to red wines. However, in some individuals, tannins can trigger the release of serotonin, which may lead to headaches. While tannins are also present in high-quality reds, the extraction and balance in cheap wines can be harsher, exacerbating the effect.
Added Sugars and Preservatives: Inexpensive wines sometimes have added sugars or other additives to enhance flavor and boost alcohol content. These can contribute to dehydration and further worsen the effects of alcohol. While often blamed, sulfites are generally not the primary cause of wine headaches for most people, though they can affect sensitive individuals. However, unscrupulous winemakers may use a range of additives and dyes that are not disclosed on the label.

The Compounding Effect of Volume

Another simple, but critical, factor is consumption volume. The wallet-friendly price tag of cheap wine makes it easier to drink more of it. Whether from a box or an inexpensive bottle, the ease of refilling your glass can lead to consuming a much larger volume of alcohol and its accompanying impurities, dramatically increasing the severity of the next day's hangover. The sheer quantity of alcohol is often a more significant factor than the congener content alone in producing a severe hangover.

Comparison: Cheap vs. Premium Wine


Feature	Cheap Wine	Premium Wine
Grape Quality	Often from large-scale vineyards, less-than-ideal growing conditions, and mechanically harvested.	Grapes from carefully selected vineyards, optimal climate/weather, often hand-harvested.
Winemaking Process	Uses mass-production techniques, potentially with higher levels of additives, less control over fermentation, and less meticulous clarification.	Employs traditional or controlled modern techniques, focuses on minimal intervention, and undergoes more precise temperature and oxygen management.
Congener Content	Higher levels due to shortcuts, less filtration, and use of mass-market yeast strains.	Lower levels due to careful fermentation, more filtration, and high-quality aging methods.
Additives	Higher likelihood of undisclosed additives like dyes, concentrated flavors, and sugars to mask flaws.	Minimal additives used, with a focus on expressing the natural characteristics of the grape.
Flavor Complexity	Tends to have less complex flavor profiles, with fewer lingering notes and a shorter finish.	Offers greater flavor complexity, balance, and a longer, more pleasant finish.

Conclusion: The Final Word on Cheap Wine Hangovers

In summary, the reason cheap wine gives you a worse hangover isn't just a myth; it is a demonstrable effect of its production. While consuming too much alcohol of any kind can lead to a hangover, the extra load of congeners, histamines, and other undisclosed additives in low-cost wines significantly compounds the misery. The rush to produce large quantities of wine cheaply often results in a less refined product with more of the unpleasant chemical byproducts of fermentation left behind. By understanding these differences, you can make more informed choices about your wine consumption and potentially enjoy the experience without such a punishing price the next day. Ultimately, moderation is the key, regardless of the bottle's price tag, but opting for a higher quality vintage can certainly tip the scales in your favor.

Frequently Asked Questions

Congeners are biologically active compounds that are byproducts of fermentation, contributing to a drink's flavor and aroma. They are worse in cheap wine because mass-production techniques often result in less-refined products with a higher concentration of these impurities.

While sulfites are often blamed, they are not the primary cause of wine headaches or hangovers for most people. Other compounds like congeners and histamines are more likely culprits. However, individuals with a sulfite sensitivity (about 1% of the population) may experience a reaction.

Red wine typically contains higher levels of histamines and tannins, both of which can contribute to more intense headaches and other hangover symptoms in sensitive people. This is because red wine involves longer contact with the grape skins during fermentation.

While not a guarantee, more expensive, quality wines tend to have fewer impurities like congeners and additives due to more careful production processes. This can reduce the severity of a hangover, but the amount of alcohol consumed is still the most critical factor.

To reduce the effects, drink plenty of water to combat dehydration, eat a meal before or while drinking, and consider your intake volume. Choosing a higher-quality wine with potentially fewer congeners may also help.

Dehydration is a key factor in any hangover, but cheap wines can contain extra sugars and impurities that further dehydrate the body. The ease of drinking larger quantities of inexpensive wine also compounds the dehydrating effect.

The type of grape affects the levels of compounds like tannins and histamines. These compounds, combined with the winemaking process, can influence the potential for a worse hangover. For example, red wines generally have higher levels of these compounds than whites.