There is a great article in the Globe and Mail this week about what causes headaches in some people when they drink wine. Many people mistakenly blame tannins or sulphites for these allergic reactions. Apparently it turns out that the culprit is glycoproteins – proteins coated with sugars – that could be at the root of many wine allergies. Here is the link:
I have a theory. Many, many people report that they have no adverse reaction to consumer made wines while they do have reactions to commercial wines. I am wondering if it’s possible that our wines contain less of these glycoproteins than commercial examples. Makes sense to me!
Obviously, this is out of my realm of expertise and I would be open to any comments that might add to this interesting topic.
For now, I’m just happy that our wines seem (from my experiences) to provide an alternative to people who report these headaches.
…and I’m also glad that tannins and sulphites seem to have been exonerated. (What did they ever do to anyone, anyway? ;)