Unveiling Coombsville: Napa’s Most Underrated AVA

Can wine go bad? It’s a question many wine lovers ponder when they find a long-forgotten bottle in the back of their cupboard. Simply put, yes, wine can go bad. Naturally, understanding why this happens, how to spot the signs, and how to store wine properly can help you avoid pouring good wine down the drain. This will also help to answer the age-old question: how long should I cellar a wine? Does Wine Really Go Bad? Yes, wine can absolutely go bad. It’s important to distinguish between wine aging and wine spoiling. Wine’s ultimate journey is to become vinegar. Aging can enhance a wine’s flavor and complexity along this journey, but when wine spoils, it becomes undrinkable. Aging is about nurturing the wine in conditions that prevent microbial infestation over time. During this time, the cellular structure of some components within the wine breaks down or bonds. This results in a mellowing out of the wine and the development of aroma and flavors. If a wine is aged too long, it becomes completely flat and ultimately vinegar. Strangely enough, there are characteristics of spoilage that some wine lovers appreciate. Brettanomyces is an excellent example of this. As it is often casually referred to, Brett is a yeast that can spoil wines. Some winemakers (typically in Europe) use it to enhance the wine. While most wine drinkers say it smells like a stinky barnyard…to each their own! Spoilage is typically a wine infected by microbes, resulting in undrinkable wine. For beginners, it's a moment you recognize instantly by taste or smell. It becomes quite offensive. Spoilage can be caused by many things, such as growing practices, wine-making, bottling, and storage conditions. The bottom line is that both opened and unopened wine bottles are susceptible to spoilage under the wrong conditions. How to Tell If Wine Has Gone Bad Appearance Bubbles: Presence of bubbles when there shouldn’t be any Cloudiness or Sediment: While sediment is natural in aged wine, unexpected cloudiness can signal spoilage. Discoloration: Red wines may turn brick-brown, while white wines can darken to a deep yellow or brown. While the change in color is an indicator, it should not result in a conclusion. For example, I had a 40-year-old Vouvray that was almost brown and drank wonderfully. But if you see this in a wine that is less than three years old, something is wrong. Smell Vinegar-Like Odor: A strong smell of vinegar or nail polish remover indicates oxidation or bacterial contamination. Musty or Wet Cardboard Smell: This often means the wine is corked, a result of TCA contamination (rarer today than is was a decade ago). Taste Sour or Bitter Taste: Spoiled wine can taste overly acidic or bitter. Flat or Dull Flavors: If the wine has lost its complexity and tastes flat, it may have oxidized. Why Does Wine Go Bad? Oxidation: When wine is exposed to oxygen, its chemical structure changes. Over time, oxygen breaks down the wine's compounds, resulting in flat, lifeless flavors. Bacterial Contamination : Acetic acid bacteria can turn wine into vinegar. This typically happens when wine is exposed to oxygen for too long. Heat Damage: (AKA Wine Cooked) High temperatures can cause the wine to develop a cooked or stewed fruit flavor profile. Heat can also push the cork out slightly, allowing oxygen to seep in. This is often why wineries do not ship wine during the summer. Light Exposure: Light, especially UV rays, can degrade wine's delicate compounds, leading to a condition known as "lightstrike," where aromas and flavors are compromised. This is why premium wines are often placed in dark green bottles. Cork Failures and Storage Issues: Corks can dry out over time, allowing oxygen to infiltrate the bottle. Poor storage conditions, such as low humidity and high temperatures, also increase this risk. Microdoses of oxygen are often viewed as a key element to successfully aging wines. Generally speaking, exposure to oxygen during aging is the enemy of good wine. How Long Does Wine Last Before Going Bad? The two significant conditions of the wine to determine how long it will last before going bad is whether the bottle is opened or not opened. An open bottle of wine can last from 3 to 30 days whereas an unopened bottle can last from 1 to 40 years (in rare cases even longer). As you likely have become familiar with in your wine journey, a recurring theme in wine is that there is no clear answer here. It is good to have a base line for comparison so let’s start with that. Opened bottles will last as follows: Red, White & Rose: 3 days Sparkling will last 3 days but the bubbles often go flat a few hours after opening. Fortified wines such as port will last about a month Unopened bottles : This is a more delicate question to answer. As a general rule for the typical wine you may pick up at the grocery store, I would stick with 2 to 3 years unless it is fortified and it can be 20 years. At the far end of the spectrum there are other great wine producers where the wine can be stored 10+ years without spoiling. Premium Napa Valley red wines can go 5 to 10 years in the bottle, whereas epic wines such as Harlan Estates and Screaming Eagle can go beyond 20 years. French wines, both red and white, from Bordeaux and Burgundy can go 20+ years. When it comes to Rose’s, I generally recommend not aging them, as the spirit of them is to be fresh and acidic. The great part of the wine journey is that experience and personal preference serve as the best guides. It’s even better when you can share this journey with others because they can give you insights from their experience. The challenge is for you to decipher all of this to be in a place where you can rely on your own judge How to Keep Wine from Going Bad Light, oxygen and temperature have the most significant influence on whether or not your wine will be spoiled. Following are some precautionary measures you can take to avoid spoiling your wine: Store at the Right Temperature: Keep wine between 45-65°F (7-18°C). Fluctuations in temperature can be more harmful than temperature. Limit Light Exposure : Store bottles in a dark place or a wine fridge. UV rays can pierce the bottle and alter the wine. Maintain Humidity : Aim for 50-70% humidity to prevent cork drying. If corks dry out then too much oxygen will get into your wine and increase the risk that it will spoil. Use Wine Preservation Tools : Vacuum pumps and inert gas systems can help extend the life of opened bottles. Store Bottles Horizontally : This keeps the cork moist, preventing oxygen from invading. You will inevitably hear that microdoses of oxygen through the cork help to develop the wine but please understand that this is very small Age wine in large format bottles : The head space in a bottle of wine is the distance from the fill line to the bottom of the cork. In the head space is room for oxygen. The ration of oxygen to wine is significantly less in larger bottles than it is for standard 750ml bottles. If you want to age your wines longer, large format bottles help to reduce the risk of spoilage due to the lower ration of wine to oxygen exposure. Can You Still Drink Wine That’s Gone Bad? Drinking spoiled wine is usually safe but not enjoyable. Spoiled wine often tastes vinegary or flat. While it's not ideal for sipping, slightly spoiled wine can still be used for cooking, especially in stews or sauces. That said, I live by the rule, if you wouldn’t drink it then don’t cook with it. Conclusion Wine can go bad, but with proper storage and handling, you can extend its lifespan and enjoy every last drop. It is important to emphasize that there are many guidelines, but nothing can top your personal experience in defining your preferences. Whether it's learning to recognize the signs of spoilage or investing in the right preservation tools, taking care of your wine ensures that your next pour is as delightful as the first.

Decanting wine is an age-old practice that aims to improve the wine-drinking experience by improving aroma, flavor, and texture. Be it a cheap or expensive bottle, decanting can profoundly impact your wine experience for better or worse. Whether you’re enjoying a bold red or a delicate aged vintage, proper decanting can make all the difference in the world. But what does decanting wine mean? Why should you do it? And how long should you wait before taking that first sip? This guide covers everything you need to know about decanting wine for maximum enjoyment. What Is Wine Decanting? Decanting wine is the process of slowly pouring it from its bottle into another vessel, usually a glass decanter, to separate any sediment and allow oxygen to interact with the liquid. Oxygen’s interaction with wine causes reactions, such as oxidation, that change the wine’s aroma and taste. Decanting serves two primary purposes: Sediment Removal —Older red wines and vintage ports often develop sediment over time, resulting in a gritty texture if poured directly into a glass. The sediment is usually not a health concern but can detract from the overall experience. Aeration : Oxygen exposure softens tannins, enhances aromas, and brings out complex flavors, especially in young, full-bodied red wines. However, too much exposure can flatten a wine, so it is important to know how much and for how long you want your wine exposed to oxygen. We will discuss this later. Decanting vs. Aerating : While both processes expose wine to oxygen, decanting involves a slow, natural process, whereas aerators rapidly mix air into wine for instant results. If you can enjoy your wine over time, decanting allows you to experience how the wine evolves as it is exposed to oxygen. It also brings out subtleties in the wine that cannot be achieved with aeration. If time is not on your side and you need the wine to open up a bit then aeration is better than not doing anything. The wines that typically benefit the most from decanting are young, tannic, aged containing sediment, or full-bodied white wines. For young and tannic wines such as cabernet sauvignon, Syrah, and Malbec, decanting will soften the wine, creating a better balance among the tannin, alcohol, and aromatic components. Older red wines commonly develop harmless sediment as they age that can be removed by decanting. Full-bodied white wines such as Chardonnay can develop through decanting as well. Why Decant Wine? The Science Behind It Wine is a living, evolving beverage; decanting helps it “open up” by allowing oxygen to interact with its compounds. When wine is exposed to oxygen, the tannins combine with oxygen (chemical reaction) and become less astringent. Also, sulfur dioxide and other less pleasant compounds evaporate, leaving behind more pleasant aromatics and flavors. The sensory experience is altered by: Softening Harsh Tannins – Young, structured reds (like Cabernet Sauvignon and Syrah) can taste harsh straight from the bottle. Decanting helps mellow these tannins, making the wine smoother. Enhance Aromas and Flavors – Oxygen brings out hidden aromas in wine, allowing fruity, floral, and earthy notes to shine. Remove Unpleasant Smells – Some wines may have a “closed” or sulfur-like aroma upon opening, which can dissipate with decanting. Prevents Sediment in Your Glass – Aged wines, especially those 10+ years old, may develop sediment that can affect texture and taste. Misconceptions about Decanting Wine Common misconceptions are abundant when it comes to decanting wine. For example, some erroneously believe that only old wines should be decanted or that decanting is simply to let a wine breathe. Here is a rundown of the more common falsehoods: Falsehood 1 : Decanting is only for old red wines. While old red wines are eligible, as mentioned above, many other wines are also eligible. Falsehood 2 : All wines need to be decanted. Highly filtered, often cheaper wines not intended for aging do not often require decanting unless they have a heavy sulfur dioxide smell. Falsehood 3 : Decanting always makes a wine taste better. Some wines can go flat after too much exposure to oxygen. This is a risk with older wines and more delicate wines. With older wines, you may want to decant them to get the sediment out, but you need to keep an eye on them as they can go flat due to exposure to oxygen faster than a younger decanted wine. There are many other falsehoods, but if I can make one point, it is that you should know why you are decanting and the science behind it so that you can get the most out of your wine. How to Decant Wine: A Step-by-Step Guide Decanting wine is simple but requires care to achieve the best results. The best teacher is experience. The more you experiment with decanting, the better satisfied you will be when you do it. There is only so much instructions can teach, and, as is common with many aspects of wine, experience is the best teacher. To get started, follow these steps: Step 1: Choose the Right Decanter For young wines, use a wide-bottomed decanter to expose more surface area to air. For aged wines, use a narrower decanter to limit oxygen exposure. Step 2: Stand the Bottle Upright (for Aged Wines) If the wine has been stored horizontally, place it upright for a few hours to allow sediment to settle at the bottom. Step 3: Pour Slowly and Carefully Hold the bottle at a 45-degree angle and pour gently into the decanter to avoid disturbing sediment. Stop pouring if you see sediment reaching the bottle’s neck. Step 4: Using a Candle for Decanting (Optional…and fun) Place a candle or light source under the bottle’s neck to spot sediment while pouring. This classic technique is especially useful for older wines. Step 5: Let the Wine Breathe Allow time for oxygen to interact with the wine before serving. The next section covers how long you should wait. How Long Should You Decant Wine? General guidelines for decanting times are: Young, Full-Bodied Reds (Cabernet Sauvignon, Syrah, Malbec) – 1 to 2 hours. Medium-Bodied Reds (Merlot, Grenache, Sangiovese) – 30 minutes to 1 hour. Aged Reds (10+ years, Bordeaux, Barolo, Rioja, Burgundy) – 20 to 30 minutes (over-decanting can cause flavors to fade). Whites and Light Reds (Pinot Noir, Gamay, Chardonnay) – Typically not needed, but 15-30 minutes can enhance aroma. A good rule of thumb: Taste the wine periodically to determine when it’s ready. Experience will allow you to fine-tune these times to your preferences, different types of wine, and varying conditions (i.e., old, astringent, full-bodied, etc.). Conclusion Decanting wine is a simple yet powerful way to enhance its flavor, aroma, and texture. By understanding how and when to decant, you can elevate your wine experience and enjoy each bottle at its best. Whether you’re using a classic candle technique or opting for a modern aerator, the key is to experiment and find what works best for your favorite wines. Now it’s your turn! Try decanting a bottle tonight and taste the difference for yourself. Cheers!

A friend recently converted to drinking white wine because they said it had less sugar. It bothered me because I thought that, in general, when wine is fermented, it effectively converts sugar into alcohol, leaving trace amounts of sugar…I decided to dig deeper. Let’s start with the understanding that the amount of sugar in your glass of wine (regardless of color) could rival some sodas or be nearly negligible. Sugar in wine is a topic that often surprises people, whether they’re calorie-conscious or simply curious about what goes into their favorite bottle. From decadent dessert wines to crisp, bone-dry varietals, the sugar content can vary dramatically. In this article, we’ll break down what sugar in wine means, the factors that influence it, and how you can choose the perfect wine based on sugar levels. What Is Sugar in Wine? Sugar in wine, often referred to as residual sugar (RS). This is the natural grape sugar left behind after fermentation. During the winemaking process, yeast consumes the sugar in grape juice to produce alcohol. There are two causes of RS: When the fermentation process is stopped early. This means that the yeast do not consume all the sugar so, some remains. This leads to a sweeter wine. Even if the fermentation is completed, the yeast does not digest some sugar types in grapes typically leaving 0.1g to 0.3g per liter of RS depending on the varietal. This is typically below the average person’s ability to taste. This is a dry wine. Significantly, most quality wines don’t have added sugar. The sweetness you taste should come directly from the grapes and the winemaking process, not artificial additives. There is a process known as Chaptalization, where winemakers add sugar to grapes before fermentation to increase the alcohol content (i.e. more sugar turns into more alcohol during fermentation) but the two points above remain valid. How we taste Sugar Content Vary in Wines? Did you know you can have a sweet-tasting wine with very low sugar content? The alcohol content and temperature can augment the perception of sweetness. The higher these variables are, the more your senses will perceive sweetness. So you can have a dry wine that tastes sweet if the alcohol level dominates the other aspects of the wine, such as tannins and other phenolic contributions. People generally start tasting sugar when there is 4 to 6 grams per liter. Less than 4 grams per liter sugar is usually not perceivable 4 to 12 grams per liter is where people start to perceive sweetness More than 12 grams per liter of sweetness is very perceivable, especially in low-acid wines Acidity can mask the taste of the sugar (sweetness), and that is typically why people incorrectly think white wines such as Sauvignon Blanc do not contain sugar. Why Does Sugar Content Vary in Wines? Sugar content will vary amongst wines primarily due to how ripe the grapes were when harvested, the winemaker’s fermentation strategy, the wine style, and the influence of the climate where the grapes are grown. Grape Ripeness The sugar level in the grapes at harvest can directly affect the wine’s residual sugar. Riper grapes, often grown in warmer climates, naturally contain more sugar than those grown in cooler regions. This has the opposite effect on the acidity content of the grape (i.e., the warmer climates reduce acidity as sugar levels increase). What makes some wine regions better (partly) than others is that the growing season is warm and long enough to produce grapes with the perfect balance of sugar and acidity. Fermentation Process Winemakers have control over how much sugar remains in the wine. For instance, stopping fermentation early leaves more residual sugar, while allowing it to complete results in a drier wine. Fermentations are stopped early intentionally or not intentionally. Winemakers will generally do this intentionally to make sweeter or fortified wines. For large winemakers, when fermentation unintentionally does not finish, they sometimes blend the sweet wine with other wines that do fully ferment. Wine Style Certain wine styles are naturally sweeter due to winemaking traditions or consumer demand. Sweet wines, such as dessert wines, are intentionally crafted to retain higher levels of sugar. German Rieslings are grown in cold environments where the wine is typically too acidic for consumers so they will halt fermentation to have a level of sugar in balance with the acidity that is more appetizing for their consumers. Climate Influence Warm-climate regions, like California or Australia, tend to produce riper grapes with higher sugar content compared to cool-climate areas like Germany or New Zealand. This difference often translates into wines with varying sweetness levels. The cooler the climate, the more acidic it is, whereas the warmer the climate, the more sugar is produced in the grapes. The premium wines typically are places where the growing season is warm and long enough to bring the sugar and acid into balance…Burgundy, Napa, etc. Which Wines Have the Most Sugar? Some wines are intentionally designed to be sweet, making them a dessert-like treat. Following are a few types of wines that typically have the highest sugar content: Dessert Wines: Port, Sauternes, and Ice Wine can contain 100 to 200 grams of sugar per liter Sweet Sparkling Wines: Moscato d’Asti and Prosecco labeled “Extra Dry” (ironically, it’s sweeter than “Brut”) often range from 17 to 50 grams of sugar per liter Off-Dry White Wines: Some Rieslings and Gewürztraminers can have a noticeable sweetness, typically around 10 to 30 grams of sugar per liter. A can of soda has about 39 grams of sugar, which means some sweet wines can exceed that amount in just a glass! Which Wines Have the Least Sugar? If you are looking to minimize sugar intake, there are many wines that offer a dry and low-sugar option: Dry Reds: Wines like Pinot Noir, Cabernet Sauvignon, and Merlot typically contain less than 1 gram of sugar per glass. Dry Whites: Sauvignon Blanc, Chardonnay, and Albariño are excellent choices with minimal residual sugar. Brut Sparkling Wines: Brut Champagne and sparkling wines often have less than 12 grams of sugar per liter, with “Brut Nature” containing less than 3 grams How Sugar in Wine Affects Your Health and Lifestyle Calories Sugar directly impacts the calorie content of wine. A sweeter wine will naturally have more calories than a dry one. For example, a 5-ounce glass of dry wine might contain about 120 calories, while a sweet wine could have 160 or more. Dietary Concerns Low-carb and keto diets often focus on minimizing sugar intake. Dry wines, with less than 1 gram of sugar per glass, are usually safe options. For individuals with diabetes, monitoring sugar in wine is particularly important, though moderate consumption of dry wine is often permissible. Hangovers While sugar itself doesn’t cause hangovers, the combination of sugar and alcohol can exacerbate dehydration, potentially making hangovers worse. Opting for dry wines might help reduce this risk. How to Choose the Right Wine Based on Sugar Levels Read the Labels Look for terms like “Dry,” “Off-Dry,” or “Sweet” on the label. “Brut” on sparkling wines indicates a drier style, while “Demi-Sec” or “Doux” signals sweetness. Ask the Experts When in doubt, ask your sommelier or wine shop staff for recommendations. They can guide you toward wines with low sugar content. Use Wine Apps Apps like Vivino or Wine-Searcher often include details about a wine’s sweetness level and style, making it easier to choose the right bottle. Conclusion and Takeaways Sugar levels in wine can vary widely, from bone-dry reds with negligible sugar to decadent dessert wines packed with sweetness. Understanding residual sugar and how it shapes the wine you drink allows you to make more informed choices. Whether you prefer a crisp, dry Sauvignon Blanc or a rich, sweet Port, there’s a wine for every palate and lifestyle. Next time you’re choosing a bottle, consider the sugar content—your taste buds and health will thank you!

Dry January has been increasing in popularity, encouraging people to begin the year by abstaining from alcohol for the entire month. This movement offers an opportunity to reset after the indulgences of the holiday season and experience the benefits of living alcohol-free. In this article, we'll explore the benefits of Dr y January, alternative drink options, and tips for successfully completing the challenge. The purpose of this article is to provide a comprehensive guide to help readers successfully complete Dry January. What is Dry January and Why You Should Try It? Dry January is a month-long challenge where participants commit to avoiding alcoholic beverages throughout January. The movement started in 2011 when Emily Robinson decided to abstain from alcohol to prepare for a marathon. She later joined Alcohol Concern , a UK-based charity addressing the harms of alcohol abuse, which officially launched Dry January in 2013 with 4,000 participants. Since then, participation has soared to over 175,000 known participants, with many more joining unofficially. Taking a month-long break from alcohol is a New Year resolution many of us make. There are several benefits to the decision to abstain for a month, such as improved physical health, enhanced mental clarity and mood, financial savings, and increased self-awareness about your drinking habits. According to a report by the National Library of Medicine, participating in Dry January can offer various health benefits, even if it doesn't lead to long-term changes in drinking habits: Improved Physical Health : Participants can experience weight loss, improved liver function, and reduced blood pressure. Better Sleep : Alcohol can disrupt sleep cycles, so abstaining can lead to more restorative and deeper sleep. Boosted Energy Levels : Many report feeling more energized and alert throughout the day. Mental Clarity : Participants often experience reduced brain fog and improved focus. Financial Savings : Skipping alcohol can lead to noticeable savings, similar to making coffee at home instead of buying it from a store. Stronger Self-Control : Successfully completing Dry January can enhance confidence in one’s ability to set and achieve goals. So now that you resolved, let's dig deeper into how you can set yourself up for success! Preparing for Dry January Successfully completing Dry January requires planning and motivation. What is the best way to set yourself up for success this Dry January? Everyone is different when it comes to motivation. One of the best things that works for me is to make a friend group effort. Being accountable for the success of your friends is a great motivator, and it helps that they are not pressuring you to drink because you are all in it together. Like any good idea, setting out a plan for how you will be successful in its execution requires preparation. Let's focus on three steps for successful preparation: setting clear goals, removing temptations, and planning for social situations. Set Clear Goals To successfully set clear goals, start by asking yourself why you are doing this in the first place. We all have different reasons, such as health benefits, strengthening our self-discipline, curiosity, and supporting other friends. No reason is off-limits. The idea here is to be honest with yourself. Once you have an honest and clear idea of why you are participating in Dry January, write these goals down so that you can reflect on them as motivation for successfully accomplishing your goals. Remove Temptations As part of the human condition, it is safe to say that sometimes our will is strong and sometimes weak. Think about your weak moments. For example, you may be in the habit of winding down with a beer from the fridge after a long day's work or cracking a bottle of wine whenever you make Italian meals for the family. Identifying these triggers and having alternatives that satisfy you at the ready is crucial. Some alternatives include mocktails, sparkling water, non-alcoholic beer, kombucha, and smoothies. Plan for Social Situations Many of us can expect to be in social situations that are centered around alcoholic drinks being served. Peer pressure did not end in high school. It just became more subtle and sophisticated. You need to prepare yourself to answer the question when people ask you why you are not drinking. One trick I use to avoid questions about why I am not drinking alcohol as an adult is to order sparkling water with lime when I am out. The drink's appearance fits the scene, so you avoid asking the question. Another behavior you can change is meeting people for coffee rather than a drink. Overcoming Challenges: Tips for a Successful Dry January The reality is that so many recognize Dry January that when you say you are participating in it there is no negative s ocial stigma. Here are some tips to help you stay on track: Set Clear Goals : As we said above, write down why you’re participating and revisit these reasons when tempted. Stay true to yourself. Plan Ahead : Stock up on alcohol-free alternatives for social events. You have to accept that you will be around and tempted by alcohol. Identify your triggers and make sure you make alternatives to alcohol available to you in those moments. Find a Support System : Encourage friends or family to join you or connect with online communities. Track Your Progress : Use an app or journal to log experiences and celebrate milestones. Practice Saying “No” : Prepare responses for when you’re offered a drink. Have a couple of reasons at the ready so that you can be light-hearted, thoughtful, reverent, or whatever the social situation may require in order for you to be graceful in the moment. Reward Yourself : Use the money saved to treat yourself to a new book, spa day, or fun outing. Focus on the Positives : Be mindful of the physical and mental benefits you’re experiencing. Dry January Drinks Skipping alcohol doesn't mean missing out on delicious beverages. Here are some alcohol-free drink ideas to keep your taste buds entertained: Mocktails : Create non-alcoholic versions of your favorite cocktails, like a virgin mojito or a fruity spritzer. Herbal Teas : Enjoy calming, warm herbal teas like dandelion tea, which offers numerous health benefits. Sparkling Water : Add a slice of lemon or lime for a refreshing twist. Non-Alcoholic Beers and Wines : Explore alternatives that mimic the taste of alcoholic counterparts. Kombucha : This fermented tea offers a fizzy, tangy option with probiotic benefits. Smoothies : Blend your favorite fruits and veggies for a nutritious, alcohol-free treat. Conclusion Dry January is more than a trend—it's a global event. It provides an opportunity to participate with others in prioritizing health, resetting habits, and starting the year focusing on long-term goals. Whether aiming to improve physical health, save money, or challenge yourself, this month-long commitment can bring lasting benefits. With delicious alcohol-free drink options and the right mindset, you'll be well-equipped to make it through a successful Dry January.

Pizza and Wine: The Ultimate Guide

Has a friend told you they can’t drink wine because the sulfites give them a headache? I have been to wineries that market themselves as headache-free wines because they do not use sulfites. Accredited and peer-reviewed research has not been able to support this myth. What are sulfites in wine? “Sulfites” is a term in the wine industry that refers to sulfur dioxide (SO2). They are used during winemaking and bottling to keep unwanted microbial activity from spoiling the wine. How are sulfites used in winemaking? After the grapes are harvested, the must or juice is fermented using yeast to convert sugars to alcohol. The type of yeast used plays a role in developing the wine's taste profile. There are many yeast options to keep things simple; fermentation can be controlled or natural. A controlled fermentation is where a specific yeast strain is chosen with the intention of the impact it will have on the wine. To ensure that a chosen strain dominates fermentation, SO2 (sulfites) is added to remove competing microbes that could otherwise inhibit the fermentations or spoil the wine. Natural fermentation is when the winemaker uses the yeast on the grapes or floating around in the winery. Natural fermentation is risky because the winemaker is gambling on the odds of a yeast strain that may or may not have a good impact on their wine. There are a lot of microbes in the pre-fermented juice that can have an off-putting effect on the wine. Given the high cost of wine production, it is often not worth the gamble for winemakers to use a natural fermentation process. Sulfites are in all wines, regardless of what the wine label says. Sulfites naturally occur regardless of the fermentation method used. The US requires wine labels to disclose only if sulfites are added during winemaking (Andrew Waterhouse, UC Davis). This means that regardless of which country the wine is from or what the label says, your wine likely has sulfites. No medical research data can support the assertion that sulfites cause headaches. Research has linked what causes wine headaches to those who drink red wine (Bakalinsky), but what causes red wine headaches has only been hypothesized up until today. The following are what research has shown to cause headaches for wine drinkers: • Quercetin: Found in red wine and in high quantities, it can lead to a build-up of acetaldehyde, a known cause of headaches. The amount of wine you need to drink to get to problematic levels will likely make you hungover (a completely different topic). • Alcohol: This will cause you to dehydrate • Sugar: Sweet wines with residual sugar can accelerate dehydration. • Less common: People with Tyramine and Histamine intolerances Voodoo Science: My personal experience has been that lower quality (often cheaper) wines have a higher correlation to headaches than premium wines. Wineries do not have to disclose most of what they put into the wine. Cheaper wines are typically produced in large volumes that require additives to create a consistent taste, longer shelf-life, and avoid spoilage. Premium wines are given a lot of attention in a way that avoids the need for additives, and the market has a deeper appreciation for the variability of the wine, such that it expresses the nuances of the growing season. The downside is that given the labor and materials it takes to produce a premium wine; they are often expensive. No more wine headaches! My recommendation is to drink what you love responsibly. Moderation and drinking water play a more important role in avoiding headaches than anything else. A.T. Bakalinsky, Sulfites, Wine and Health, in Wine in Context: Nutrition, Physiology, Policy, A.L. Waterhouse and R.M. Rantz, Eds. American Society for Enology and Viticulture, Davis, 1996

Harmony School Vineyard 2022 Cabernet Sauvignon

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