Your Guide to Low-Histamine Wines

1. What Are Histamines, and Why Are They in Wine?
2. Why Do Some Wines Have More Histamine? (Grapes, Fermentation, and Aging)
3. Histamine and Wine Sensitivity: The Science and Symptoms
4. Low Histamine Wines: What Are They and Who Makes Them?
5. Making Any Wine a Low-Histamine Wine
6. FAQs: Low Histamine Wines & Wine Sensitivity

If you love unwinding with a glass of wine but dread the headaches, flushing, fatigue, or sleepless nights that sometimes follow, you’re not alone. I’m Paul Lagerstedt – a regular guy, husband, and father – and for decades I was in the same boat. I’d enjoy a drink with friends or dinner, only to feel awful for hours afterward. I remember the body aches and facial flushing, the way my head would start pounding, and how I’d sweat through the night and barely sleep. By morning, my head felt like it was in a vise and I knew my day was ruined.

Like many of you, I wondered what on earth was happening. I tried everything from painkillers to “pre-drink” vitamins, but nothing really worked. Eventually, I discovered the culprit: histamines (among other natural wine compounds) were triggering these reactions. That realization set me on a journey to understand low histamine wines – and even to create a solution of my own so others could enjoy any wine without the discomfort.

In this comprehensive guide, I’ll share what I’ve learned about histamines in wine, how they affect our bodies, which wines are considered low histamine, and how to find (or even create) a wine that won’t wreck your evening. Let’s dive in.

This content is for educational purposes only and does not constitute medical advice. If you suspect histamine intolerance or an alcohol allergy, please consult a healthcare provider before making dietary or health changes.

1. What Are Histamines, and Why Are They in Wine?

Histamines are natural compounds best known for triggering allergy symptoms – think of the runny nose or hives you get during allergy season. They’re part of our immune response, causing inflammation and dilating blood vessels. When you have histamine intolerance or sensitivity (sometimes due to aging or menopause), your body struggles to break down excess histamine, leading to symptoms like headaches, flushing, congestion, itching, or even asthma-like reactions after consuming high-histamine foods or drinks.

So, how do histamines end up in your Merlot or Chardonnay? The answer lies in wine’s fermentation and aging. Histamine is a type of biogenic amine produced by certain bacteria and yeast during fermentation. Grape juice itself has amino acids (like histidine) that can convert into histamine as wine ferments. Moreover, grape skins are naturally higher in histamine (or its precursors) – and since red wines are fermented with the skins, they tend to accumulate far more histamine than whites or rosés. In short, the same processes that give wine its wonderful flavors and character can also introduce histamine into the bottle.

To put it in perspective, studies have found that red wines can contain anywhere from about 60 to 3,800 micrograms per liter of histamine, while white wines might range only 3 to 120 µg/L. In one analysis of 52 wines and 17 beers, red wines had significantly higher histamine levels than white wines, champagnes, or beers. No wonder that three out of four people who react poorly to wine are likely reacting specifically to histamines, according to research. (In a red wine provocation study, subjects with wine intolerance showed a distinct surge in blood histamine 30 minutes after drinking red wine, linking their symptoms to histamine exposure.) Another clinical study found that for some sensitive people, drinking red wine with high histamine levels caused coughing, wheezing, and trouble breathing—likely because of how their bodies reacted to the extra histamine.

Histamine intolerance isn’t an “allergy” to wine, but the symptoms can feel very similar to seasonal allergies or a nasty hangover. You might experience:

Headache or migraine	Histamine causes blood vessels to dilate, which can trigger migraines. Combined with alcohol’s effects, this can pack a double punch.
Flushing and redness	Ever get a red, blotchy face after red wine? That’s histamine (and related compounds) provoking a flush reaction.
Nasal congestion or sneezing	Histamine can inflame nasal passages – your wine night starts to feel like hay fever.
Fatigue and “wine flu” feelings	High histamine (and other wine toxins) can lead to that heavy fatigue, poor sleep, and even next-day aches or anxiety often dubbed the "red wine hangover."

As someone who personally struggled with these reactions, I can attest it’s not just in your head. There’s real chemistry behind why some wines make sensitive drinkers feel miserable. Understanding that chemistry is the first step to finding a solution.

2. Why Do Some Wines Have More Histamine? (Grapes, Fermentation, and Aging)

Not all wines are equal when it comes to histamine content. Several winemaking factors influence how much histamine ends up in the bottle:

Grape Variety and Skins

Grapes differ in their levels of the amino acid histidine (the raw material for histamine) and in their skin characteristics. Thick-skinned red grapes like Cabernet Sauvignon, Syrah, or Tempranillo tend to yield wines higher in histamine, partly because these wines spend a long time fermenting with their skins. The skins and stems also contain other compounds (like tannins and tyramine) that can add to the burden. In contrast, thin-skinned grapes and white varieties (where skins are removed early) generally produce lower-histamine wines. For example, a delicate white Riesling or Pinot Gris will typically have far less histamine than a bold, thick-skinned Cabernet. As one nutritional scientist puts it, “the less ‘red’ your wine, the better”. 

Fermentation Methods (Including Malolactic Fermentation)

One of the biggest behind-the-scenes drivers of histamine in wine? Fermentation. The longer and more complex it is, the more opportunity histamine has to sneak in. Red wines often go through something called malolactic fermentation—a secondary process that makes them taste smoother and less acidic. (It’s what gives a buttery Chardonnay its signature softness, too.) But here’s the catch: this process is handled by lactic acid bacteria, which are known histamine producers. In fact, scientists have found that malolactic fermentation is one of the highest-risk steps when it comes to histamine formation.

White wines usually skip this step or only do a partial version, which helps explain why they tend to be lower in histamine. Another factor? The vessel. Wines aged or fermented in oak barrels—beautiful as that tradition may be—can harbor more bacteria because wood is harder to sterilize. Stainless steel tanks, on the other hand, are easier to keep clean and can limit the growth of those unwanted microbes. So if you’re trying to minimize histamines, wines fermented in steel tanks are generally a safer bet than those aged in oak.

Aging and Storage

Fresh, young wines—particularly whites or rosés that are fermented and aged in stainless steel tanks—generally have had less time (and fewer microbial opportunities) to accumulate histamine. The clean, temperature-controlled environment of stainless steel helps limit unwanted bacterial growth, which means fewer biogenic amines like histamine end up in your glass. In simple terms, time can be the enemy for histamine-sensitive wine lovers: the longer a wine ferments or ages, the more histamine might develop.

Additives and Preservatives

What about sulfites, the other famous wine headache suspect? Sulfites (sulfur dioxide added as a preservative) do not contain histamine, but they can trigger their own allergic-like reactions or asthma in sensitive people. There’s also some evidence sulfites might exacerbate histamine intolerance by burdening the body’s enzymes. Many people seek out organic or “sulfite-free” wines thinking it will solve their problem.

It’s true that organic wines typically have fewer synthetic additives – you’ll avoid things like pesticide residues, added sulfites, or artificial stabilizers. However, organic wine is not automatically low in histamine.

As I often explain to customers: the histamines and tannins in wine are completely natural, “organic” compounds – so even an organic red can still contain plenty of them. In one of my Instagram Q&As, I addressed this directly when someone suggested just drinking organic wine. “I seriously wish organic wine would [solve it], but it won’t,” I said. “If organic wine was the solution, we would’ve known it thousands of years ago. Organic wines still make people feel sick, unfortunately. They have fewer additives – less sulfites, less pesticide – which is great quality-wise, but for those sensitive to wine, it won’t solve your problems at all.” Organic or not, histamine is natural to the winemaking process and still present in the final product. (This is science and nature at work!)

To be clear, organic wines can be wonderful – they often do taste cleaner and contain fewer chemicals. If you have a sulfite sensitivity, an organic wine might reduce issues like asthma or stuffiness. But if histamine is your nemesis, you have to go deeper than just an “organic” label. You need to consider the grape, the fermentation, and possibly look for wines specifically crafted or tested to be low in histamine.

3. Histamine and Wine Sensitivity: The Science and Symptoms

So why does wine—especially red—hit some of us so hard? Headaches, flushing, skin prickles, fatigue… it’s not your imagination, and it’s not just the alcohol.

The short version: when you drink a wine high in histamines, you’re stacking more histamine onto the load your body already carries. Normally, an enzyme in your gut called DAO (short for diamine oxidase) helps break that down. But if your DAO levels are low—or if your system’s just overwhelmed—that histamine doesn’t get cleared. It spills over, triggering inflammation and symptoms that feel a lot like allergies.

Research has shown that many people who experience wine-related discomfort have reduced DAO activity or other genetic quirks that make it harder for them to tolerate histamine. That’s why red wine, which tends to be highest in histamine, is often the biggest culprit. The reactions can range from mild to miserable, and they often show up fast: flushed skin, sinus pressure, racing heart, even shortness of breath in more sensitive folks.

Bottom line? It’s not about drinking too much—it’s about how your body handles what’s in the drink.

Histamine isn’t the only culprit in wine that can cause discomfort, but it’s a major one. It often works in concert with other natural compounds in wine:

• Tannins (from skins and oak) which can trigger migraines in sensitive folks,
• Tyramine (another amine) which can affect blood pressure and headaches,
• Phenylethylamine (an amine linked to headaches/anxiety),
• Quercetin (a flavonoid that can upset some stomachs and also trigger headaches),
• Sulfites (which, as mentioned, cause allergic reactions in some and may worsen histamine issues),
• Acetaldehyde (a toxic byproduct of alcohol metabolism that causes flushing and hangover symptoms).

It’s quite literally a cocktail of potential irritants. Wine – especially red wine – is chemically complex. If you’re sensitive, it can feel like a minefield.

I certainly felt that way. For me, a glass of red wine often led to a cluster of symptoms: flushed skin, racing heart, stuffy nose, head pressure, and profound fatigue. And I’m not alone. Up to 75% of people who experience adverse symptoms from wine are reacting to histamines and related compounds . We even have a name for this cluster of symptoms: “wine intolerance” or “alcohol intolerance” (distinct from a true allergy to alcohol, which is very rare). 

Did You Know? Even historically, people sensed something in red wine was problematic. Ancient thinkers like Plato wrote about the “dreaded red wine headache”. They didn’t know it was histamine, but they knew wine could have unwelcome effects. Modern science has finally given us an explanation – and thankfully, some solutions.

It’s worth noting that not every study pins the blame 100% on histamine. A few researchers have pointed out that some individuals tolerate high-histamine wines just fine (suggesting other factors or a person’s overall histamine balance matter). But for many of us, the pattern is clear: high-histamine wines = high chance of feeling lousy. Given the mounting evidence and the personal relief people report when switching to low histamine wine, it’s a connection we can’t ignore.

Now, the good news: by understanding these factors, we can choose wines that are naturally lower in histamine and thus gentler on our system. So let’s explore those next.

4. Low Histamine Wines: What Are They and Who Makes Them?

Imagine if you could enjoy a histamine-free wine – a wine that doesn’t trigger those nasty reactions. While “histamine free” (0% histamine) is more of an ideal than a reality, there are wines out there that come pretty close. In Europe, some winemakers have specialized in producing low histamine wines, often advertising or certifying that their wines contain less than 0.5 mg/L of histamine (that’s 0.0005 grams per liter – very tiny amounts). For context, a typical red wine might have 5–10 mg/L or more. These artisan wines are often lab-tested so consumers with histamine intolerance can drink without worry.

How do winemakers achieve a low histamine wine? It circles back to those factors we discussed:

• Grapes: They might use varieties naturally low in histidine or remove the skins early. For example, some low histamine wines are made from Piedmontese grapes like Dolcetto or Barbera and from white grapes like Chardonnay, which, when handled carefully, can stay under that 0.5 mg/L histamine benchmark.
• Winemaking process: They maintain very hygienic conditions to prevent rogue bacteria from producing histamine. They often avoid or strictly control malolactic fermentation. Many low-histamine winemakers use stainless steel tanks (no porous wood barrels) and may add specific cultured bacteria that do not produce histamine to carry out fermentation. Essentially, they prevent histamine from forming in the first place. (As one winery, Weingut Fuchs in Germany, explains: the goal is to harvest histamine-free grapes and avoid histamine development during processing, rather than trying to remove histamine later.)
• No post-production removal needed: Some companies have products to “filter out” histamines from finished wine (more on that later), but these winemakers pride themselves on not needing to extract histamine after the fact. By starting with the right grapes and methods, the wine simply ends up low in histamine on its own.

Several brands in Europe have pursued this low-histamine certification. In the EU, however, labeling a wine as “low histamine” or “histamine-free” is tricky – regulations don’t officially define those terms and even forbid their use on labels in some cases . So, these wines might be quietly marketed to those in-the-know. Often they’ll have an analysis certificate available showing the histamine content.

For example, Veglio Michelino & Figlio, an Italian winery in Piedmont, produces a line of “Low Histamines” wines (you’ll recognize them by an orange cap on the bottle). Their Dolcetto D’Alba DOC (marketed as “La Collina Dei Re”) is one such red wine, lab-certified to have ≤0.5 mg/L of histamine . In fact, a few years back it was noted as the only certified low-histamine wine available on the U.S. market. They also offer a Barbera d’Alba, a Diano d’Alba (another Dolcetto-based red), and a Langhe Chardonnay – all tested under 0.5 mg/L histamine.

Up north in Germany, Weingut Fuchs has become known for histamine-tested wines. They publicly share lab results for many of their bottles. For instance, their 2024 Green Silvaner Dry white wine contains just 0.026 mg/L of histamine – practically none. Their Pinot Blanc Dry has about 0.098 mg/L, and a Riesling Dry about 0.053 mg/L. Even more impressive, Weingut Fuchs’s 2024 Merlot (Off-Dry) red tested at <0.01 mg/L, essentially histamine-free. Achieving such low levels in a red wine is remarkable – it shows how meticulous their production is. These wines prove it’s possible to craft the lowest histamine wines without sacrificing quality (many have won awards, and the winery notes that the lack of histamine doesn’t change the taste at all).

Other European producers, including some in Austria and Slovakia, have started releasing low-histamine wines as well. You might see terms like “histamine arm” (German for low in histamine) in Austrian wines, or special lines from wineries in Central Europe where the histamine content is labeled on the bottle. For example, Château Topoľčianky in Slovakia has a white Welschriesling labeled as low-histamine, and the Slovak producer Nichta offers a low-histamine Sauvignon Blanc. These are niche products but growing in popularity among wine drinkers who traditionally had to abstain.

Reminder: Everyone’s body reacts differently. These options are widely recommended, but your experience may vary. When in doubt, start with small amounts—and consider using ALKAA to reduce your exposure to common irritants like histamines, sulfites, and more.

Comparison Table of Low Histamine Wine Brands

To give you a clearer picture of options, here’s a comparison of some notable low histamine wine brands and bottles. All of these have been tested for histamine content, and we include their style, color, where you might find them, and approximate cost:

Table: Comparison of some of the lowest histamine wine brands and their approximate histamine levels. All values are based on available lab analyses or certifications by the producer. Availability is limited, especially outside Europe.

Wine (Brand & Name)	Style / Grape	Histamine Content	Type (Red/White)	Where to Buy Low Histamine Wine	Approx. Price (USD)
Veglio Michelino “La Collina Dei Re” Dolcetto D’Alba (Italy) (Certified Low Histamines)	Dry red – Dolcetto grape	≤0.5 mg/L (lab certified)	Red	Limited availability in US (specialty importers, online wine shops)	~$15 per bottle
Veglio Michelino Barbera d’Alba DOC (Italy) (Low Histamines line)	Dry red – Barbera grape	≤0.5 mg/L (certified)	Red	EU wine retailers, direct from winery (Piedmont, IT)	~$18 per bottle
Veglio Michelino Langhe Chardonnay DOC (Italy) (Low Histamines line)	Dry white – Chardonnay	≤0.5 mg/L	White	EU wine retailers, direct from winery	~$15 per bottle
Veglio Michelino Diano d’Alba DOCG “Sorì Autin Souve” (Italy) (Low Histamines Dolcetto)	Dry red – Dolcetto grape	≤0.5 mg/L	Red	Direct from winery, some EU retailers	~$20 per bottle
Weingut Fuchs Green Silvaner 2024 (Germany) (Histamine-Certified)	Dry white – Silvaner	0.026 mg/L	White	Direct order from Weingut Fuchs (Germany)	~€10 (≈$12)
Weingut Fuchs Pinot Noir Dry 2024 (Germany) (Histamine-Certified)	Dry red – Pinot Noir	0.077 mg/L	Red	Direct from winery; limited export	~€12 (≈$14)
Weingut Fuchs Merlot Off-Dry 2024 (Germany) (Histamine-Certified)	Off-dry red – Merlot	<0.01 mg/L	Red (slightly sweet)	Direct from winery (specialty item)	~€12 (≈$14)
Nichta “Classic” Sauvignon Blanc 2024 (Slovakia) (Low-histamine wine)	Dry white – Sauvignon Blanc	<0.5 mg/L (est., histamine indicated on label)	White	Slovak wine shops (e.g., online at Bondston)	~€9 (≈$10)
Château Topoľčianky Welschriesling “Retro” (Slovakia) (Low-histamine certified)	Semi-sweet white – Welschriesling	<0.5 mg/L (lab tested, on label)	White (off-dry)	Select EU retailers, winery website (limited)	~€18 (≈$20)
Any Wine	All	Up to 68% Reduction	All	ALKAA.com	See pricing

A glance at the table confirms a few trends: white wines dominate the low-histamine category, with a couple of carefully crafted reds making the cut. Many of these wines come from European producers who have invested in testing and special methods. If you’re in the United States, you might have noticed it’s not easy to find these at your local shop. In fact, as of now, the Veglio Michelino Dolcetto (“La Collina Dei Re”) is one of the rare certified low-histamine wines that made it to the U.S. market . Most others you’d have to import or buy directly from the winery.

So, where to buy low histamine wine? If you’re in Europe, some online wine retailers (like special allergy-friendly wine shops) carry them. In Germany, you can order directly from Weingut Fuchs’s website. In the UK and EU, sites like DolceVita Wine Club and others offer the Italian low-histamine wines . In the U.S., you may need to hunt down a niche importer or check if any are sold via online marketplaces that ship to the U.S. (Always ensure it’s a reputable source and that the specific low-histamine labeling is the same – e.g., look for that orange cap on the Veglio bottles, which signals it’s the certified batch.)

If you’re looking for a broader selection, King Frosch is another name that comes up often in the low histamine wine space. They offer a range of white, rosé, and red wines that are lab-tested for histamine and sulfite content, and they publish those test results online. Their wines are imported from Europe and made with minimal intervention, which helps reduce biogenic amines during fermentation. While everyone’s sensitivity is different, many people report being able to enjoy King Frosch wines without the usual flush or fatigue.

Of course, availability might improve as demand grows. The more people ask for “histamine free wine” or low histamine options, the more the industry will take note. But as of now, these wines are a specialty segment.

A Personal Note on Low Histamine Wines

I’ll be honest: I never started out specifically seeking “low-histamine” wines, but I did notice something over time—white wines almost always seemed to give me fewer negative effects than reds. Less flushing, fewer headaches. That got me curious about histamines in wine and whether they might be part of the problem.

But even as I learned more, I realized two things: First, histamine isn’t the only trigger in wine. Even if I drank a so-called low-histamine wine, sulfites or alcohol itself could still bother me, especially in larger amounts. Second, I didn’t want to be limited to what I could find on a shelf labeled “low histamine.” I love reds, and I didn’t want to give them up just to feel better.

That thought pushed me to think bigger: What if I could take a normal wine—my favorite Cabernet, or even a random glass at a restaurant—and somehow reduce its histamine on the spot? That question ended up changing everything for me.

5. Making Any Wine a Low-Histamine Wine

While exploring low histamine wines helped, I wanted an everyday solution. That’s why I co-founded ALKAA – to empower people to turn any wine (or beer or cocktail) into a gentler, lower-histamine version of itself. ALKAA is not a pill or something you ingest; it’s a drink purification product – a small sachet (like a tea bag) that you simply place in your drink for a few minutes before you sip. Our proprietary formulation is designed to adsorb histamines (different than absorption), sulfites, and other irritants from the beverage itself, reducing your exposure to those compounds.

Think about it this way: rather than searching high and low for a special “low histamine red wine,” you can take your favorite red wine and make it low in histamine. ALKAA sachets effectively remove the histamine from the wine in your glass. In controlled lab tests, we found that ALKAA treatment caused complete elimination (100%) of histamine in several types of alcoholic drinks, and significantly reduced histamine in wines – cutting histamine by about 59–68% in red wine and 30–53% in white wine after just 5 minutes of contact  . In other words, that Cab or Pinot which might have had, say, 10 mg/L of histamine could be brought down to a much gentler level by the time you drink it.

And it’s not just histamine. According to ALKAA’s Alcohol Toxin Report (authored by microbiologist Sheikh Saba Naz in 2025), the sachets also reduce other troublesome byproducts: they neutralized sulfites, acetaldehyde, tyramine, and more in lab-tested beverages. For example, ALKAA completely detoxified acetaldehyde (the hangover-causing compound) in red wine and greatly lowered sulfites in wine and beer. What makes me proud is that all this is achieved without altering the wine’s taste, aroma, or alcohol content. It’s still the same wine you love – just with the nasty bits taken out.

Lab-Tested Results (from the ALKAA Report): After 5 minutes of treatment with an ALKAA sachet, red wine showed a ~60% reduction in histamine, white wine up to ~50% reduction, and whiskey, beer, and tequila showed near 100% removal of histamine. Sulfites and acetaldehyde were also dramatically reduced. (Data courtesy of the ALKAA Alcohol Toxin Report, 2025, by S. Saba Naz.)

From a user perspective, using ALKAA is incredibly simple: you just drop the sachet in your wine glass (or beer mug or cocktail), let it steep for about 5 minutes, give it a gentle swirl, and then remove it. I often do this with my evening glass of red – by the time I’ve finished cooking dinner, my wine is “ALKAA-fied” and ready to enjoy. It’s become second nature, like uncorking the bottle or clinking glasses in a toast.

I want to emphasize that ALKAA isn’t a medicine or a magic cure, and we’re careful with our language. It’s not a “treatment” for alcohol intolerance in the medical sense. Instead, think of it as a preventive support tool – it works before you take the first sip, purifying the drink itself so that your body doesn’t get slammed with those toxins. By reducing your exposure to histamine (and sulfites, tannins, etc.), ALKAA helps you avoid triggering the reactions you’d normally get. Essentially, it makes your drink easier on your body without you having to ingest anything extra or give up the beverages you enjoy.

ALKAA was born from my personal need, but it’s grounded in science and extensive testing (we have a patent-pending formulation and over 90+ studies referenced in our research). It’s been amazing to hear from early customers – people like me who thought they “just couldn’t drink wine anymore” – about how they can now savor a glass of their favorite red wine (even low histamine red wine like a Pinot Noir) without the fear of headaches or flushing. One user told us, “Even one drink used to make me feel awful… until I started using ALKAA”. For me, that’s incredibly rewarding.

In my own life, ALKAA has given me the freedom to enjoy social events and quiet evenings again. I can have a glass of wine with my wife or a beer at a barbecue and know I’ll still feel fine to play with my kids or hit the gym the next morning. It’s that sense of confidence and comfort I wanted to share with others. We even offer a money-back guarantee because I believe in the results – I’ve lived them.

A Note on Safety and Trust

It’s important to me (and to our team) that we build trust through clear, honest communication. ALKAA doesn’t “cure” anything—and if you have a serious histamine intolerance or allergy, it’s best to follow your healthcare provider’s advice.

What ALKAA does is reduce your exposure to common irritants in alcoholic drinks—things like histamines, sulfites, and acetaldehyde. It works as an adsorptive filter—meaning it doesn’t just strain particles like a coffee filter would. Instead, it uses safe, food-grade materials to actively bind to those unwanted compounds and pull them out of the liquid. 

Nothing is added to your wine. The sachet simply goes in for five minutes, does its job quietly, and then comes out (no squeezing needed). What you’re left with is the same drink—just minus a few things your body might not appreciate.

For someone like me who didn’t want to take antihistamine pills or down a cocktail of vitamins just to enjoy a beverage, ALKAA was the solution that finally made sense. It sits outside your body and works before the drink hits your lips – aligning with the idea of keeping things natural and not altering your body’s processes.

At the end of the day, my goal – and ALKAA’s mission – is to help people enjoy alcohol in moderation without the negative effects. Whether you choose a naturally low histamine wine or use ALKAA (or both!), I hope this guide has given you knowledge and options. You shouldn’t have to compromise between your love of wine and your well-being. With the right approach, you can savor a glass of wine and feel empowered, educated, and in control of your health while doing so. Cheers to that!

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6. FAQs: Low Histamine Wines & Wine Sensitivity

Q: Does wine have histamines?

Yes, most wines contain histamines. Histamines are naturally occurring compounds that form during fermentation—especially when certain bacteria are involved. Red wines typically have the highest levels (ranging from 60 to 3,800 µg/L), while white wines tend to be lower. If you’re sensitive to histamines, you may notice symptoms like flushing, headaches, or fatigue after just one glass. These reactions aren’t allergies, but signs your body may struggle to break down excess histamine.

Q: Does white wine have histamines?

Yes, but usually much less than red wine. White wines often skip or limit the malolactic fermentation process and have less skin contact—both factors that help reduce histamine formation. While levels can vary, white wines generally contain 3 to 120 µg/L of histamine, compared to red wines which can climb well into the thousands. For histamine-sensitive drinkers, dry white wines and rosés are often better tolerated.

Q: Are there histamines in red wine?

Yes, red wine is usually the highest in histamines. That’s because red wines undergo extended fermentation and skin contact, and often go through malolactic fermentation—a process involving bacteria that generate histamine. In lab tests, red wines have shown histamine levels ranging from 60 to 3,800 µg/L, making them the most common trigger for wine sensitivity symptoms like flushing, headaches, and congestion.

Q: Where can I buy low histamine wine?

Low histamine wines are available online and from specialty retailers. While not always labeled on the bottle, several European wineries test and certify their wines for low histamine content. You can find options from producers like Sulfree, Veglio Michelino, La Vialla, and Dr. Gänz through their websites or trusted importers. For a detailed comparison, check out our table of low histamine wine brands in this article.

Q: Can you remove histamines from wine?

Yes, some products can reduce histamines in wine before you drink it. While you can’t remove histamines once they’re in your bloodstream, you can filter them out of your wine. Products like ALKAA, an adsorptive filter, are designed to reduce histamines (along with sulfites and other irritants) directly in the beverage. It works without changing the taste, aroma, or alcohol content—just a cleaner experience for your body.

Q: Does organic wine have histamines?

Yes, organic wine can still contain histamines. “Organic” refers to how the grapes are grown—not how the wine is fermented or aged. Histamines are produced during fermentation, and unless the winemaking process is carefully controlled (with tested low-histamine outcomes), even organic wine may still trigger symptoms in sensitive individuals. Always look for lab-tested low histamine wine—not just organic labeling.

Q: Is wine high in histamine?

It can be, especially red wine. Wine can contain significant amounts of histamine, depending on the grape variety, fermentation process, aging method, and even the cleanliness of the equipment. Red wines tend to have the highest levels due to longer skin contact and bacterial fermentation. If you’re histamine-sensitive, choosing young white wines—or filtering your drink with a product like ALKAA—can make a big difference.

Q: Are “histamine free wine” and “low histamine wine” the same thing?

A: Essentially, yes – both terms refer to wines with very low histamine content. “Histamine free” is a bit of a misnomer since virtually no wine is 100% histamine-free. In practice, a histamine-free wine usually means one that’s been tested to have extremely low levels (often below 0.1 mg/L). Low histamine wine is a broader term, often defined in Europe as under 0.5 mg/L of histamine . Since official labeling is rare, you’ll mostly encounter these terms in educational resources or niche marketing. Both indicate a wine that’s much less likely to trigger histamine-related symptoms compared to typical wines. In this guide, we’ve used “low histamine wine” to cover all such wines with minimal histamine.

Q: Which types of wine have the lowest histamine levels naturally?

A: In general, white wines, rosés, and sparkling wines are lower in histamine than red wines. Among reds, lighter styles made from thinner-skinned grapes (like Pinot Noir) may have less histamine than heavy reds like Cabernet or Syrah – but they’ll still usually have more than whites. Dessert wines can contain histamine (due to late harvest and fermentation nuances) but often less than big reds. If you’re looking for the lowest histamine wine without special certification, opt for young, fresh white wines made in stainless steel, or rosé and bubbly. Examples include Riesling, Pinot Gris, Sauvignon Blanc, or Prosecco – these tend to be safer bets. Keep in mind, “average” histamine in a white wine is around 30–40 µg/L, whereas for red it’s about 10–20 times higher. So sticking to white or rosé can make a big difference.

Q: Does organic or natural wine help with histamine intolerance?

A: Not significantly. Organic wines are great for reducing your exposure to pesticides and often have fewer added sulfites, which is beneficial in general. However, as Paul (our founder) has explained, organic wine isn’t a solution for histamine issues. This is because histamine is a natural byproduct of fermentation – organic wines can still be full of histamine if made from high-histamine grapes or fermented in ways that produce histamines. Some natural or minimal-intervention wines might even have higher histamines because they often undergo spontaneous fermentations with wild bacteria (which can create more biogenic amines). The bottom line: Choosing organic wine addresses sulfites and chemicals, but if you have histamine intolerance, you’ll need to go further – either by selecting wines specifically tested for low histamines or by treating your wine (for example, with ALKAA or similar filtering tools). Organic is a plus for quality, but it “won’t solve your problems” with histamines on its own.

Q: How does ALKAA differ from other wine purification products, like filters or drops?

A: ALKAA’s approach is unique in that it’s a broad-spectrum purification sachet. You drop it in any alcoholic drink and it simultaneously reduces multiple irritants: histamines, sulfites, tannins, certain congeners like acetaldehyde, etc.. Some other products on the market target only one compound – for example, those little wine “wands” you swirl often have resins that remove sulfites and maybe some tannins, but they may not effectively remove histamine (in fact, tests show a couple of popular products actually increased histamine levels in wine, which is concerning). There are also enzyme drops (like lactase for wine, but for histamine) which claim to break down histamine in the wine; however, their efficacy is not well-proven and they only tackle histamine, not sulfites or others. ALKAA was designed by looking at seven different toxins in alcoholic beverages and finding a formula that could reduce all of them  . It’s also non-ingested – you’re not adding any chemicals to your body, just treating the drink. And unlike carbon filters or pitchers, ALKAA is portable and works in minutes on the spot. In short, ALKAA is an all-in-one solution to make your drink “low-histamine, low-sulfite, low-toxin,” whereas other products might tackle one issue at a time. Always check the claims and any testing data when comparing – we’re proud to share that ALKAA outperformed other products in independent lab comparisons, especially in reducing histamine and acetaldehyde (where some others failed).

Q: If I don’t have histamine intolerance, could I still benefit from low histamine wines or ALKAA?

A: Absolutely. Histamines and the other compounds in wine can affect anyone to some degree. You might not realize it, but the mild headache or stuffy nose you occasionally get from certain wines could be due to histamines even if you don’t have a diagnosed intolerance. By choosing low histamine wines or using ALKAA to purify your drink, you’re basically removing substances that cause inflammation and discomfort. Many people report that low histamine wines lead to “cleaner” hangover-free mornings, better sleep after drinking, and fewer of the usual side effects (like flushing or sinus congestion). In our view, why wouldn’t you want fewer toxins in your glass? It’s a bit like choosing a wine with less sugar or fewer additives – it’s just a gentler choice for your body. And if you enjoy wine regularly as part of a healthy lifestyle, reducing things like histamine and sulfites is a smart way to care for your long-term well-being. So even if you think you tolerate alcohol fine, trying a low-histamine approach might pleasantly surprise you with how much better you feel. After all, enjoying wine should enhance your life, not detract from it, and that goes for everyone.

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I hope this guide has demystified the world of histamines in wine and given you actionable insights. As someone who cherishes both health and a good glass of wine, I’m passionate about sharing solutions that let us have the best of both worlds. Here’s to enjoyable, symptom-free sipping!