“Why does American wine give me headaches, but European wine doesn’t?”
And is it all in your head? Pun certainly intended…
“I can’t drink American wine. The sulfites give me a headache.”
I’ve been working in the wine industry for less than a year, and even in those few months alone, I have received this statement a lot. Whether it was a customer at the wine shop or a guest at the winery, I have heard the myth over and over.
Yes, friends. It’s a myth.
But if it’s a myth, is the headache all in your…well, head? Was that trip to Italy where you drank wine all the time and didn’t get a headache or hangover a sneaky case of rose-colored lenses that you wore on vacation?
Although many assume that the sulfites in wine is what causes headaches and bad hangovers, here’s the truth: Sulfites aren’t causing the headaches. Sugar is.
There is actually limited research to show that sulfites in wine can cause headaches. The only case where sulfites cause some kind of reaction would be the result of an allergy. If you were truly allergic to sulfur, then your reaction to wine would be significant compared to a measly headache.
Sulfur is a natural byproduct in all wines, even European bottles. Some bottles may have more sulfites if the winemaker decided to use them to preserve the wine or to stop fermentation. (Again, common in America and Europe.) Others may have “no added sulfites” advertised on the front label, but check the back label closely: it will still say it contains sulfites.
Instead of the sulfites, you should be paying attention to the sugar. Sugar mixed with alcohol can cause dehydration, which leads to headaches.
Think about those sparkling wines that are delightful in the moment, but if you drink too much, they cause a bitch of hangover the next day. That’s because your Prosecco or Champagne can have slightly more residual sugar because it helps to soften up the bubbles.
Needless to say, many American wines are higher in residual sugar.
So no, it’s not all in your head. Or it is? How far do we take this pun?
Why does wine have residual sugar?
If the sugar is causing headaches in wine, then why have any sugar in there at all?
Keep in mind where wine comes from. Wine is a fermented beverage that comes from fresh-pressed grape juice, which is naturally high in sugar. When you add yeast to the juice, the yeast eats up the sugar and converts it into alcohol. If the grape juice has more sugar (usually from grapes that are riper from warmer climates or sitting on the vines for longer), then the wine will have a higher percentage ABV.
When the fermentation process for the juice is complete, you have a dry wine. However, because of the way fermentation works, that wine will have some residual sugar leftover from the grape juice. It will be minimal—typically less than 4 grams per liter—but it will be there.
Now some wines, like sweet wines or fortified wines, will be higher in that residual sugar on purpose. Sweet wines are created when the fermentation process is stopped early (with sulfur sometimes) to create a sweeter beverage that is lower in ABV. For fortified wines, the process is stopped typically with a spirit like a grape brandy, creating a higher ABV product.
Sugar cannot be added to wine. This is heavily regulated. In order for the beverage to be called wine, any sugar in it has to be residual from the juice. It cannot be added to the final product.
The only case where sugar is added to the wine is if you need the wine to sit at a higher ABV before the fermentation process. But this does not mean a higher sugar product in the end.
Then why do American wines have more residual sugar than European wines?
America loves sugar. Are you surprised?
Mass market wines that are popular tend to have a higher amount of residual sugar because, point blank, America loves it. The sweetness in the wine makes it more palpable for many palates. For some, these bottles are what introduce people to the world of wine. For others, these bottles are what they can afford, and they like to drink them.
But, of course, they can cause headaches.
The rules for residual sugar in wine is quite different in America than it is in Europe. In European countries, the bottle of wine must have less than 4 grams of residual sugar per liter in order to be categorized as a dry wine.
In America, the number is higher. A dry wine can have up to 10 grams of residual sugar per liter, meaning some of those low tier Cabernet Sauvignon’s and red blends from California could have the same amount of residual sugar as an off-dry Riesling from Germany.
How do I know if the wine is high in residual sugar?
The easiest way to tell if a wine is high in residual sugar is to look at the label.
Check the ABV: If the wine is lower in ABV (less than 11%) or higher in ABV (16% or over), then it will have a higher amount of residual sugar.
Check if the RS is listed: The second tell is to see if the label actually lists the residual sugar. If the wine says it is above 4 grams per liter, it will be sweeter than a typical dry wine.
Check the price: Price can also be an easy indicator. If the wine is on the lower end, like in the range of $8 to $15, there’s a chance some residual sugar was left in there to appeal to a wider audience.
Check the spec: If the wine is in that normal ABV range and it doesn’t listen the residual sugar amount, then look it up. Many wines will have technical sheets that will give you that kind of information.
Was this helpful? Are there other wine myths you want me to bust? Leave a comment, or share it in the group chat!
