Why Sulfites Give Some Wine Drinkers Headaches

If you’ve ever had just one glass (never) of red wine and still woken up with a dull headache, you’re not imagining things—and you’re not alone. Sulfites have long been blamed for wine-related discomfort, particularly headaches, flushing, and sinus pressure. While not everyone is affected, sensitivities are very real for a subset of wine drinkers. 

Sulfites, or sulfur dioxide, are preservatives used in winemaking to protect wine from oxidation and unwanted bacteria. They occur naturally during fermentation, but many wines also contain "added sulfites" to help them remain stable over time and during transport. For most people, sulfites are completely harmless. For others, however, even small amounts can trigger unpleasantness in the form of major headaches or sinus pressure.  

Red wine often gets singled out because it naturally contains more compounds that can contribute to discomfort. Extended skin contact during fermentation leads to higher levels of tannins and phenolics, and red wines are often built to age, which historically has meant relying more heavily on sulfites for protection. When sulfites interact with histamines and alcohol, sensitive drinkers may feel the effects more quickly and more intensely.

What’s important to understand is that sulfites are not inherently “bad,” nor are they the sole cause of wine headaches. Dehydration, alcohol sensitivity, histamines, and even sleep quality all play a role. But for drinkers who consistently notice a reaction, reducing or eliminating added sulfites can make a meaningful difference.

That’s where a new generation of winemaking comes in—one focused on minimizing intervention without sacrificing stability or quality. A standout example is Azienda Agricola San Valentino, whose Sangiovese called Floowers represents a major step forward.

Floowers is notable not just for its flavor, but for what it leaves out. It is made from organically grown Sangiovese and contains zero added sulfites at any stage of production. Instead of sulfur, the wine is naturally protected using a plant-based chestnut flower extract, allowing it to remain stable while preserving freshness and purity. Fermented and aged in stainless steel, the wine emphasizes clean fruit expression and transparency.   

For sulfite-sensitive drinkers, this approach matters. By removing added sulfites entirely, Floowers reduces one of the most common triggers associated with wine headaches while still delivering an authentic Italian red wine experience. 

The broader takeaway is that the wine world is evolving. For decades, drinkers were told to simply “drink less red wine” if it didn’t agree with them. Today, producers are asking better questions and offering better solutions. Wines like Floowers don’t promise miracles, but they do acknowledge that not all palates—and not all bodies—react the same way.