What Are Sulfites, and Why Are They in Red Wine?
If you’ve ever picked up a bottle of red wine and noticed the phrase « contains sulfites, » you’re not alone in wondering what that means—especially if you’re someone who experiences headaches, flushing, or other uncomfortable symptoms after a glass or two. Let’s demystify what sulfites really are and how they affect sensitive drinkers.
Sulfites, or sulfur dioxide (SO₂) and its compounds, are naturally occurring chemical compounds used in winemaking primarily as preservatives. While they may sound a bit sinister, sulfites serve essential roles in modern winemaking: they help prevent oxidation, preserve freshness, and protect the wine from harmful microbes. Without them, many of the reds we love simply wouldn’t age as gracefully—or at all.
But here’s something most people don’t realize: sulfites are actually a natural byproduct of fermentation. So even « no-sulfite-added » wines still contain small levels of sulfites (typically under 10 ppm). When winemakers add sulfites, they’re simply enhancing an existing element to improve longevity and stability.
How Much Sulfite Is in Red Wine?
The average bottle of red wine contains anywhere between 30 and 150 parts per million (ppm) of sulfites. In comparison, dried fruits like apricots can contain up to 1000 ppm. In other words, if you’ve munched on trail mix without a problem, the sulfites in red wine probably aren’t your biggest enemy.
That said, red wines generally require fewer sulfites than whites or rosés due to their higher levels of tannins and antioxidants. These natural compounds work alongside sulfites to keep the wine stable, meaning a robust Syrah or Cabernet Sauvignon might actually be gentler on sulfite-sensitive drinkers than a crisp Sauvignon Blanc.
Do Sulfites Cause Headaches?
This is the million-dollar question—and as much as I’d like to give you a straight yes or no, the answer is more nuanced.
Research to date has not definitively linked sulfites in wine to headaches. In fact, sulfite sensitivity typically manifests through allergic-like symptoms: hives, asthma, or sinus issues—not migraines. Statistically speaking, fewer than 1% of the population is sulfite-sensitive (according to the FDA), and headaches aren’t among the dominant symptoms.
So what’s behind those post-wine headaches? There’s evidence implicating histamines and tyramine, both of which are naturally higher in red wines due to fermentation and aging processes. If you find yourself wincing in pain after a glass of Bordeaux, it may be more about your body’s ability to process histamines than anything related to sulfites.
How Can Sensitive Drinkers Navigate Sulfites?
If you’re among the small population that is actually sensitive to sulfites—or simply trying to reduce them as a precaution—there are several approaches you can take that don’t involve giving up wine entirely.
- Look for low-sulfite or « no sulfite added » wines. Many natural or organic wine producers minimize or eliminate sulfur dioxide additions. These wines tend to be small-batch and craft-oriented—perfect for those looking to explore unique profiles.
- Try red wines over whites. As mentioned, reds often contain fewer added sulfites thanks to their tannin content. Full-bodied, unfiltered reds can sometimes be easier on sensitive drinkers.
- Buy domestic wines from reliable producers. Regulations around sulfite labeling vary by country. In the U.S., any wine containing more than 10 ppm of sulfites must include the “contains sulfites” label—but the actual level can be much higher. Choosing wines from smaller, transparent producers can help ensure quality and moderate sulfite use.
- Use wine purification drops or filters. Some products claim to remove sulfites without affecting taste. While the science is still catching up, anecdotal stories from sensitive consumers suggest these tools may alleviate discomfort.
I recently visited a boutique winery in Oregon’s Willamette Valley that specializes in biodynamic practices. They produce a Pinot Noir with under 30 ppm of added sulfites—barely more than what would occur naturally. One of their customers, sensitive to many commercial wines, told me she can finally enjoy a glass again thanks to that wine. It’s proof that where and how your wine is made matters.
Understanding Sulfite Labeling
That little label that reads « contains sulfites » has a big impact—but it can be misleading. All wines sold in the U.S. with more than 10 ppm must include that statement, even if the sulfite level is minimal compared to other foods. This creates a perception that sulfites are inherently problematic, when they’re often present in harmless amounts.
If you’re shopping and hoping to gauge sulfite levels accurately, consider these tips:
- Seek out wines labeled “NSA” (No Sulfites Added). Keep in mind that this doesn’t mean sulfite-free—it just indicates no additional SO₂ was introduced during production.
- Look for organic certification. In the U.S., wines labeled as “organic” cannot contain any added sulfites. However, “made with organic grapes” may still include up to 100 ppm.
- Check producer websites or contact them directly. Smaller winemakers are often more than happy to discuss sulfite levels transparently.
Transparency in winemaking is improving, but we’re not quite at the point where sulfite content is listed in milligrams on the back label. Until then, connecting with trusted producers remains your best bet.
Could You Be Sulfite Sensitive?
If you suspect sensitivity, start by evaluating your response to other high-sulfite foods like dried fruits, soy sauces, or canned soups. If you get similar reactions from those—think wheezing, itching, or trouble breathing—it might be worth speaking to an allergist.
For those who just feel a little off after certain wines, the culprit may lie elsewhere. Alcohol itself can be a vasodilator and irritant; dehydration, lack of food, or drinking on an empty stomach are more frequent causes of headaches than sulfites. Try adjusting how and when you enjoy your wine before ruling out entire categories of reds entirely.
One of my clients, a bistro owner in Santa Fe, once swore that sulfites gave her migraines. We worked together on a tasting protocol that included hydration, small food pairings, and gradually shifting to small-production reds with low intervention. It turned out, her issue wasn’t sulfites—it was the sugar and additives in some mass-market wines. Today, she curates a low-intervention wine list and hasn’t complained of a headache since.
The Takeaway for Sensitive Drinkers
Sulfites are not your enemy—but they can be a factor worth paying attention to, especially if you fall into the sensitive category.
Instead of lumping all reds into the « headache hazard » pile, consider narrowing your choices. Go for wines with minimal intervention, high-quality grape sourcing, and careful cellar practices. Often, it’s not about finding a sulfite-free wine—it’s about finding a better one.
Wine, at its best, is a harmonious blend of science, agriculture, and art. Understanding what’s in your glass shouldn’t feel like a chemistry exam—it should enhance your enjoyment. Cheers to drinking smarter, and still savoring every sip.
