It’s January, which means everyone is going to either start exercising, stop drinking, organize something or learn a new language.
But maybe you’re a little more … practical. Instead of joining a gym, perhaps you’ve decided to take the stairs instead of the escalator. Maybe you’ll kill two birds with one stone and organize a garage sale. Or instead of learning Italian for that trip you’re taking in two years, you can learn about the beverage beloved by Italians … wine!
When it comes to wine, myths and misconceptions abound. No wonder it’s such an intimidating topic! Among the most-mentioned hot takes I hear are about sulfites, the merits of biodynamic and organic farming, and the effects of histamines in wine. Each of these factors plays a role in shaping the wine we enjoy, but misinformation can lead to unwarranted fears or missed opportunities to explore new styles.
Let’s untangle these topics and uncover the truths behind them, shall we?
One of the most persistent fallacies about wine is that sulfites are harmful or cause headaches. I’ve even had people tell me sulfites in wine cause them to break out in hives, give them vertigo, or make them pass out. I’m not going to lie, but it’s difficult to find a diplomatic way to tell someone that it probably wasn’t the sulfites that caused them to “black out.”
Sulfites are naturally occurring compounds found in all wines. They are a byproduct of fermentation, meaning even wines labeled as “sulfite-free” contain trace amounts. However, most winemakers also add sulfites during the winemaking process to preserve freshness, prevent oxidation (that thing where the wine turns a yucky shade of brown and smells like vinegar) and inhibit bacterial growth. I can’t speak for everyone, but I certainly don’t want to drink a wine where microbiological activity is an ingredient.
Despite their essential role in winemaking, sulfites have become scapegoats for everything from headaches and allergic reactions to dizziness and unconsciousness. But how much of this concern is justified?
The controversy stems from the misconception that sulfites are a primary cause of wine headaches. In reality, only a small percentage of the population has a true sulfite sensitivity, which primarily affects people with asthma. The U.S. Food and Drug Administration estimates that less than 1% of the population is sulfite-sensitive. Symptoms are typically respiratory rather than headaches.
If sulfites were the primary culprit for headaches, foods like dried fruits, maple syrup, mustard and soy sauce would provoke similar reactions, because they often contain sulfite levels far exceeding those in wine. The actual causes of wine headaches are more likely linked to alcohol content, over-consumption, dehydration or other compounds such as histamines and residual sugar.
Histamines are another hot topic in the wine world, particularly for those who experience adverse reactions after drinking wine. Histamines, like sulfites, are naturally occurring compounds found in fermented foods and beverages and can trigger allergic-like reactions in sensitive individuals.
Red wines typically contain higher levels of histamines than white wines, because they undergo longer maceration periods (the part of fermentation where the grape skins, pulp and seeds soak in the juice). While the skins contribute to the wine’s depth of color and concentration, they also contain histamine precursors that are released during fermentation.
For those affected, choosing wines with lower histamine levels—such as whites, rosés or younger reds—may help minimize reactions. Or you can do what I do: Pop a Claritin before bed, and call it a day.
If you’re looking to start the new year by eating and drinking “clean,” less-adulterated food and beverages, you’ll get really familiar with the terms “organic” and “biodynamic.”
Organic winemaking is built on the foundation of chemical-free farming. In the vineyard, this means avoiding synthetic pesticides, herbicides and fertilizers in favor of natural alternatives. In the winery, organic certification restricts the use of additives, including additional sulfites (though some are permitted in limited quantities).
Biodynamic farming is more than just a trendy buzzword; it’s a holistic agricultural philosophy rooted in sustainable and ecological principles.
Organic wines are subject to strict regulations, not only by the winery applying for organic status, but all the neighboring properties as well. By prioritizing natural processes, organic winemaking aims to produce wines that are pure, expressive and free from chemical residues.
Biodynamic farming is more than just a trendy buzzword; it’s a holistic agricultural philosophy rooted in sustainable and ecological principles. Originating in the 1920s from the teachings of Austrian philosopher Rudolf Steiner, biodynamics emphasizes the interconnectedness of soil, plants, animals and the cosmos. Biodynamic vineyards adhere to strict practices that include the use of natural composts, avoidance of synthetic chemicals, and planting in harmony with lunar cycles.
One key aspect of biodynamic farming is the use of “preparations,” which are natural substances like quartz or fermented manure that are applied to the soil to enhance its vitality. Proponents believe these preparations improve the vineyard’s biodiversity, leading to healthier vines and more expressive wines.
For wine enthusiasts, the benefits often extend to the glass. Biodynamic wines are frequently described as having a greater sense of terroir—a term that refers to the unique expression of a vineyard’s location, including its soil, climate and topography. While some skeptics may view biodynamics as some sort of hocus-pocus, woo-woo, pseudo-science, it does have tangible outcomes, both in environmental sustainability and wine quality. Many top wineries around the world have embraced biodynamic principles, further validating their significance.
So as we start a new year, remember balance is key when it comes to enjoying life and wine. Cheers to informed drinking—and the endless discoveries that the world of wine has to offer!
