Q: What ingredients or process of winemaking could someone be allergic to? I am not allergic to tannins or alcohol and haven't found out why I am allergic to wine. Could certain grapes or regions be the problem?
-- George
A: Being allergic to one grape variety is impossible, or even all wines from a specific region. Factors, which might increase chances of experiencing symptoms of allergies, have to do with the treatment in the vineyard and winery.
We consulted with winemaker Gilbert Provost, from the newest winery in Prince Edward County, Redtail Vineyard. He said: "Firstly, no process by itself could generate an allergic reaction. Rather, the reaction would be caused by a substance or combination of substances. There is a long list of additives permitted in winemaking by the Canadian Food and Drug Act, some completely harmless no matter the quantity, and others harmless in controlled quantities. Sulfur dioxide is one of the additives whose quantity is regulated and can cause allergic reactions for persons with a sensitivity -- one in 20,000."
It appears that most people who think they are allergic to wine actually have a pre-existing allergy, or sensitivity to a variety of substances or ingredients such as yeasts, corn, eggs, grapes, pesticides, sulfites and histamines.
Provost further explained that, in his experience, most people complaining of headaches after drinking wine, particularly red wine, are experiencing the effect of alcohol as opposed to an allergic reaction. One word of advice -- avoid drinking on an empty stomach and try to drink two full glasses of water to each glass of wine, definitely most helpful in feeling energetic in the morning.
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