One of the most often asked questions I get has to do with red wine, particularly how they used to be able to enjoy it but no longer can. I thought my first blog post of 2025 should address this. As I delved into the topic I realized that a short series would be the best idea as there is no one cause. So here is part one: Histamine what is it, what does it do, where does it come from, and most importantly which red wines could I choose that won’t cause such discomfort?
Histamine is an amine that is used in your immune response where it plays a crucial role acting as a neurotransmitter, specifically in your allergic reaction system. Histamine is a naturally occurring compound found in the body and various foods, including wine. They are made up of Nitrogen atoms that bond with hydrogen and other cells in your body to help your cells respond to injury or exposure to allergy triggers. In some individuals, excessive histamine intake can lead to unpleasant reactions, often mistaken for wine intolerance or allergies. While your body produces Histamine it is also created during the fermentation process as well as the aging process which is why wine has them.
How Does Histamine Get Into Wine?
Histamine forms during the fermentation process of winemaking. Specifically, it is produced by bacteria during malolactic fermentation—a process that converts malic acid into lactic acid, giving the wine a smoother taste. Factors that contribute to histamine levels in wine include:
- Grape Variety: Certain grapes naturally contain higher precursor levels for histamine production.
- Winemaking Techniques: The use of specific bacteria strains during fermentation can impact histamine concentration.
- Storage Conditions: Aged wines often have higher histamine levels due to prolonged microbial activity.
- Wine Type: Red wines generally contain more histamine than white wines, as they undergo longer fermentation and aging processes.
Understanding how histamine forms in wine helps us with finding options for continued enjoyment. The thickness of grape skin is a great starting point. Thicker skin varieties will produce more histamines due to the winemaking/ fermentation process. Using this as a guide we can choose thinner skin varieties like Pinot Noir, Barbera, or Dolcetto as an example.
Symptoms of Histamine Sensitivity
Not everyone reacts negatively to histamines, but for those who do, symptoms can include:
- Headaches
- Flushing or redness of the skin, hives
- Nasal congestion, sinus drainage
- Digestive issues (bloating, cramps)
- Migraine
- Fatigue, dizziness
- High blood pressure, changes in heart rate
Individuals with reduced levels of diamine oxidase (DAO), an enzyme responsible for breaking down histamine in the gut, are more prone to experiencing these symptoms.
Managing Histamine Reactions to Wine
If you suspect histamine sensitivity, consider the following tips to enjoy wine without discomfort:
- Opt for Low-Histamine Wines: Some winemakers produce wines with minimal histamine levels through careful fermentation and aging practices.
- Drink in Moderation: Limiting consumption can help prevent histamine buildup in your system.
- Take a DAO Supplement: Enzyme supplements can aid in breaking down histamine before it causes symptoms.
- Stay Hydrated: Drinking water alongside wine may help dilute histamine’s effects.
While you may no longer be able to enjoy that California Cab there are a slew of medium-bodied thin-skinned grape variety reds that have minimal aging and quick fermentation periods that you will be able to enjoy without suffering. As always you can reach out to us for suggestions.
