Wine Allergies

Merry Christmas! I hope you are celebrating life somewhere warm and snuggly with something healthy to eat no matter what holiday(s) you do or do not celebrate! The best Christmas dinner I ever made was perfect beef tenderloin; I think it was 1999. Not only was the meal right on target, it was by far my largest sit-down dinner crowd that I cooked for – there were about 25 people. My kitchen was adjacent to the living room at the time, so I was able to line up tables from one end of the dining area straight through the living room and seat everyone on folding chairs. I’d love to hear about some favorite holiday dinners if anyone has time to share.

This year I ate at the in-laws and took wine. I had a hard time choosing wines because I’ve had such awful breathing problems this past year when I drink. My sister-in-law is a pharmacist, and she told me that the fermentation process in wine-making causes issues for people who are allergic to mold (like me). I haven’t found much in the way of scientific research regarding allergens in wine or alcohol but there are quite a few theories.

Although wine contains antioxidants and studies have shown moderate red wine consumption is beneficial to the cardiovascular system,^[1] the sulfites and histamines in wine may be the chemicals typically responsible for allergic reactions. Sulfites occur naturally in grapes and are often added to wine as a preservative. Some wine makers are now eliminating sulfites for people who are sensitive to them. Glycoproteins are found in grapes and also formed during the fermentation process, but they’re found in many other fruits too.

Tannins, the pigments that give red wine its color, are often blamed for causing allergic reactions but tea and chocolate have them too and, at least for me, tea and chocolate are not a problem. Other possible causes for wine allergies may be: prostaglandins, tyramine, yeast and bacteria, or the alcohol itself.^[2]

When I went to our New Market Beer & Wine, one of the owners had a list of wines they carry that are 100% organic with no added sulfites and I selected three of them: Cono Sur cabernet sauvignon carmenere made from a national grape of Chile, Vina Cuesta Colora made from the tempranillo grape in Spain, and Loveblock sauvignon blanc marlborough from New Zealand. I did not get any of my usual sinus congestion from either of the reds, and found the Cono Colora to be the most drinkable and enjoyable.

I did not buy the fourth wine pictured because it didn’t have any mention of sulfites, but Honig is family owned, sustainably farmed, and solar powered. Their sauvignon blanc bottle has one of the most gorgeous designs that I wanted to share – with the Rutherford vineyard picture behind the white wine – and usually I buy the wine with the most appealing label.