POV: I was in Europe last summer. Why did I not get a headache when drinking wine?

A: We get asked this question frequently… Someone has gone to Europe for the first time, they ate and drank a ton of delicious food & wine, and they didn’t get a headache like when they drink wine in the US. They think it’s something special about European wines. Usually they think, because European laws don’t require the “has sulfites” warning on the label, that European wines are sulfite free, while American wines have sulfites added. This is definitely not true at all. However, there are a few items likely relating to this feeling, so let’s break them down:

First, it might be related to alcohol levels – European wines (in some areas) tend to have lower alcohol levels than American wines. The key word here is tend to, as it is not an end to a rule by any means, but with many EU wine law specifications, you will often find regulated alcohol percentages. High alcohol leads to quicker dehydration, so keep this in mind no matter where in the world you are drinking!

Second, additives in wine. Many european winemakers produce wines under the motto ‘if you have a good product, and confidence in that product, you don’t need to mask it.’ By masking, we’re referring to things like: additional yeasts for flavoring, added sugar, extended sulfite/sulfur use (as sulfites occur naturally and present in almost all wines to some degree), heavy oak usage or oak chips, stabilizers, or even some fining & filtering methods. In truth, the amount of additives even allowed in the EU is far less than in the America’s. I think this ideal also feeds into their traditional farming and winemaking practices. Many of the EU winemakers have been farming sustainably and organically for years.

Lastly, how you are drinking the wine in Europe, vs how you drink wine in the US is arguably the most important factor.

When you’re on vacation, you are simply more relaxed. The excitement and adrenaline leading up to your trip really helps with endorphin release, and in turn, causes that ‘pure happiness’ feeling while on your trip. On the other hand, often when we are not on vacation, we experience more stress and anxiety that can lead to feeling down and crummy. You can imagine when our moods are behaving this way, that this will factor into our experience with where we are in the world, what we are doing, and what we are eating & drinking.

Also, in European wine culture, you always have a bottle of water on the table, your glass of wine, and a lot of healthy, farm-to-table food. You drink the wine, you drink the water, you eat the food, over a multi-hour long meal. This allows the wine to be absorbed in small doses, and the water helps to moderate the dehydration the wine causes. The food slows down the absorption. In between meals, you are even usually walking around and getting exercise.

In comparison, when you drink in the US it is quite a different situation. You usually eat far less variety of healthy food in one sitting. Often that food is processed, and because of how fast Americans are known to eat, you’re going to hinder absorption. You’re rarely drinking water. You usually aren’t getting nearly as much exercise. All of these things combined will cause the wine to hit you with a much harder effect.

If you’re a fan of European wines, and want to bring their food & wine culture to your home, try checking out these European country-inspired gift sets: Taste of Italy Food & Wine Gift Box and Taste of France Wine Gift Box!

Q: How long is a wine good after opening?

A: Uncorked wine longevity can vary between white and red wine. Generally speaking though, most wines will last open for only about 3-5 days before they start to spoil. This is all going to depend on how the opened bottle of wine is being stored properly, so we’ve created these simple steps to follow for saving your open wine:

(1) Store in a cool and dark place. Honestly, we recommend sticking the wine in a refrigerator. The low and cool temperature helps slow down oxidation.

(2) Always have a wine stopper or cork put back in place to prevent excess oxygen from getting in.

** Something like a VacuVin wine stopper can be nice if used properly – these are designed to remove oxygen from the bottle. The pump extracts the air from an opened bottle and reseals it, to enjoy a glass of wine whenever you like. The Coravin Wine Preservation System is a staple in my household – this is a splurge though and can only be used on natural cork! OXO and Repour companies also make great wine stoppers that I highly recommend.

(3) If the wine in the bottle is really low, you might want to consider pouring it into a smaller bottle. The most important thing is to minimize the amount of oxygen contact.

If you are following the proper storing techniques, here’s a general guideline on how long different styles of wine last open:

• Sparkling Wine: 1-4 days (in a fridge with a sparkling wine stopper)
• Light White and Rosé Wines: 5-7 days (in a fridge with a cork or stopper)
• Full-Bodied White Wine: 3-5 days (in a fridge with a cork or stopper)
• Red Wine: 3-5 days (in a cool, dark place or refrigerator with a cork or stopper)
• Fortified Wine: 28 days (in a cool, dark place with a cork or stopper)

Lastly, keep in mind that “spoiled” wine is essentially just vinegar – it will not harm you! The vinegar-like smell stems from acetic acid bacteria in the wine consuming the alcohol and metabolizing it into acetaldehyde. Additionally, the alcohol in wine can oxidize, causing a nutty, bruised, or rotten-fruit-like smell and taste. These are both chemical reactions, and so the lower the temperature you keep a wine, the more slowly this will happen.

Q: What makes a wine natural?

A: Let’s begin answering this question by mentioning that there is no universally accepted definition of natural wine. The term is much like an ambiguous umbrella with various styles of ‘natural wine’ produced underneath.

While the term may be trendy, the general practices are actually quite ancient, and many natural winemakers reject modern interventions focusing on traditional winemaking. The ultimate goal is producing a wine with the fewest possible manipulations and the overall aim of ‘nothing added, nothing removed.’ You may also hear this referred to as low-intervention winemaking.

The widespread guidelines for natural winemaking include fermentation by ambient or ‘wild’ yeast (not cultured); hand harvesting; minimal to no SO2 (sulfur dioxide) added – if added, often only at bottling to help prevent oxidation; and organic, sustainable, or biodynamically-grown grapes and viticulture.

The reason I refer to natural wine as being an ambiguous umbrella is because the category is super broad. These wines can be cloudy or hazy by retaining sediment from forgoing filtration and clarification with immediate bottling. They can also be completely clear if the winemaker takes the time for that sediment to settle before bottling, allowing any cloudy bits to fall to the bottom. Each natural wine is as unique as its terroir and fermentation techniques.

Also, natural wines aren’t necessarily better or healthier than conventional wine. Science has not proven that sulfites correlate with hangovers, so there’s no proof that natural wine prevents that impending headache and feeling of ‘crumminess’. However, much like honey vs processed sugar packets, with reasonable consumption you may simply feel better. Especially since they are expected to have little to no additives.

Merely keep in mind that any winery can technically claim their wines as ‘natural’ because there is no certifying body for natural winemaking. With that said, we always suggest doing your due diligence on learning about (by looking up) a producer’s farming and winemaking practices before purchasing. Find a producer, distributor, or importer you trust!

Nonetheless, here are a few of our favorite “low-intervention” wines:

Athletes Du Vin

Domaine Rougeot 

Champagne Delavenne

Q: Is red wine healthier than white wine?

A: While red wine is widely believed to be a healthier choice than white wine, our verdict is not necessarily. Let’s explain….

To break down the health benefits, we need to first take a look at the difference between white and red wine. In white winemaking, the grapes are almost always pressed to separate them from the skins and solely extract the juice – the skins, seeds and stems are removed before fermentation. The aim being to maximize the release of juice without extracting tannins from skins and seeds. In red winemaking, the aim is opposite – To focus on the extraction of color, tannins, and flavors from the skins, so the crushed red grapes begin fermentation with the skins on. In addition, the seeds and stems may be left in contact as well, if desired.

The grape skins are what lend the wine its pigment, as well as many of the distinctive health compounds (polyphenols) found in red wine such as resveratrol, quercetin and ellagic acid. Polyphenols, specifically, are believed to have health benefits for the heart, and since they are found in the grape skins, they would therefore be more abundant in red wine than in white wine.

Truth be told though, whether red wine or white wine is actually “healthier” for you might depend on the aspects of health you are focused on. For example, red wine drinkers may enjoy boosted levels of the good kind of cholesterol (HDL) or help reduce the risk of heart disease, while white wine drinkers may enjoy better blood sugar controls.

Overall, red wine does have a slight edge over white wine because it has higher amounts of some vitamins and minerals, but white wines are generally fewer in calories and alcohol content. Take your pick! Either way, it appears to us that you can’t go wrong with one or the other.

Loved by Everyone Red Wines:

2020 Origin Saveria Vineyard Pinot Noir $45

2021 Château de Montfrin Cotes du Rhone ‘A La Reverie’ Rouge $28

2020 Gouchas Luján de Cuyo Carbonic Malbec $22

Loved by Everyone White Wines:

2022 Cantine Carlo Mazzella Ischia Biancolella $26

2020 Domaine De Oliveira Lecestre AC Chablis $38

2019 Flâneur Willamette Valley Chardonnay $28

Q: What does organic wine really mean?

A: To better understand organic wines vs non-organic wine, let’s first start by defining the term ‘organic.’ Organic – produced or involving production without the use of chemical fertilizers, pesticides, or other artificial agents.

Simply put, organic wines are produced with organically grown grapes. There is a bit of confusion surrounding organic wine though and how it differentiates from organic foods; That is because of the importance of sulphur-dioxide (SO2) in the winemaking process. European wines have a different definition of organic wine vs the US:

• USA – a wine made from organically grown grapes without added sulfites
• EUROPE & CANADA: wine made from organically grown grapes that may contain added sulfites (BUT are normally still very limited quantities).

Although organic wines from the US must not add sulfites, this can greatly reduce a wine’s shelf life and potential for changing the flavor; Making it difficult for wineries actually spending the time (and money) to make organically grown grapes, to have it immediately lost once they use SO2 in their winemaking process.

It is also important to mention that ‘organic’ does not necessarily mean the wine is ‘without additives’ or vegan. The wine may very well be additive-free or vegan in addition, but there is a list of additives including things like yeast, egg whites, and animal enzymes that are technically allowed in organic wines.

So, what are non-organic wines? Non-Organic wines can use chemicals like herbicides and fungicides in the vineyards. In addition, they can use additives in the winemaking process like SO2 or Mega Purple. It can be common to see pesticides and fungicides used in areas that are calm (low wind) and have more moisture in the air to cause fungal infections (i.e. maybe close to a body of water like a lake or pond).

We can see why this becomes puzzling for consumers! Our short solution for anyone trying to be more conscious of organic usage, and what is ‘within your wine,’ is to look for ‘Made with Organically Grown Grapes’ on a wine label. If you see this, you can bet the wines are made with grapes from Certified Organic vineyards, and must contain less than 100 ppm sulfites – music to our ears! You can also look for these seals on bottles: SIP Certified (certification of sustainability for CA wines that restricts the use of bad chemicals in vineyards), and Demeter (offers organic and biodynamic certifications internationally).

Here are some stand-out Organic producers to keep in your back pocket:

Delavenne Pere & Fils

Flâneur

Les Athletes Du Vin

Chateau Barbebelle 

Q: Does a screw cap mean the wine is low quality?

A: For years, consumers have associated screw caps with poor quality. We are here now to break this wine myth and inform you that screw caps equaling low quality is simply not true.

As of 2021, screw caps make up around 30 percent of the wine bottles on the market — many of which are beloved by consumers and wine professionals alike. Including our teacher and friend, Master Sommelier Peter Neptune, who believes that “all wines should be made with a screw cap closure.” This is because the quality of the wine is not indicated by the closure type.

The truth is that screw cap wines preserve the integrity of the wine better and are integral to modern wine preservation. Think of their purpose as sealing a wine in time. Due to their sealed closure and new technology, screw tops can actually be much more dependable than corks. While corks may be more traditional, and certainly romantic, they vary in their ability to prevent oxidation within the bottle, and are susceptible to degradation and cork taint — which is a combination of bacteria and fungus that can spoil a wine leaving it to produce undesirable aromas and flavors like mold, wet cardboard, or ‘wet dog.’ Essentially, think of wines with screw caps as your less-risky option and added assurance that the juice inside will be the same quality entering your glass as the winemaker intended it to be.

Something to note: bacteria is tough to keep out completely. There is still the potential that it could be trapped by the metal. Also, cork taint does not always happen, in fact it is usually only in 5 percent of all wines with corks. However, with the bottling process being highly sanitized, technically screw caps are still more airtight and therefore less prone to these flaws.

It is safe to say that cork still reigns with tradition and certain requirements on meant-to-age wines. We’re certainly not asking you to break your traditions or reconsider your relationship with a wine key, but next time you’re out searching for a new bottle of wine to try, you can now feel secure in reaching for a screw cap closure!

A few screw cap favorites:

2021 Crazy Creatures Kremstal Gruner Veltliner $26

2021 Herd & Hart Western Cape Sauvignon Blanc $20

2019 Vignerons Ardéchois ‘Les Classiques’ Chardonnay $20

2022 Par Fore the Course New Zealand Sauvignon Blanc $20

2020 Herd & Hart Western Cape Cabernet Sauvignon $23

Q: Can you chill red wines?

A: The technical answer – The proper serving temperature is nuanced, depending on the style of the wine, the vintage, the weather and of course, your own personal taste.

Our simplified answer – YES! You can absolutely chill red wines. In fact, we think red wine is best served at least a little chilled. As a point of reference, 55 to 65 degrees Fahrenheit is the ideal temperature for most red wines.

Typically, when you chill a red wine, some flavors are muted and others are enhanced. I.e. Fruity notes tend to become more pronounced, while tannins—the bitter and astringent compounds in red wine—tend to ‘fade away’ or even shut down. With that being said, some general red wines to drink at a cooler temperature are the lighter, shorter skin contact, younger varieties like Pinot Noir, Grenache, or Gamay. These types of varieties are able to withstand a longer, deeper chill that makes them ever-so refreshing.

On the flip side, it’s less frequent to chill the full, dense, or heavy oak-aged reds wines like Cabernet Sauvignons, Merlots, Malbecs, and full-bodied Syrahs. If you chill red wines in this style too much, the wine can start to taste disjointed, mute and incomplete.

So, to bring this full circle, we always say to drink red wines as you prefer. Chilled or not. Just know, you can absolutely chill them – if you’d like!

2 of our favorite chilled reds right now?

1. 2020 Les Athlètes du Vin Chinon Cabernet Franc $25
2. 2020 Gouchas Luján de Cuyo Carbonic Malbec $22

Q: How much sugar is actually in wine?

A: ‘Low sugar’ and ‘zero sugar’ are terms often marketed with a “better for you” stance, to appeal to health-conscious wine lovers, but let’s break down the real role of sugar in wine.

To understand low-sugar, and in turn low-alcohol, wines we have to dive into how wine is made and what actually ends up in the glass. I think the first thing to differentiate is sugar pre-fermentation versus residual sugar post-fermentation. I.e. The sugar that grows in grapes as they ripen before being picked, and the sugar remaining in the final wine product.

What often gets misconstrued (or withheld in brand marketing) is that dry wines generally only have a small amount of residual sugar (2-3 g/L) as is; Meaning almost every dry wine on the market is already ‘low’ in residual sugar. This is because the naturally-occuring sugar that builds in grapes as they ripen gets consumed (as food) by yeast, and converted into alcohol, carbon dioxide and other by-products. Yeast will continue to eat the naturally-occuring sugar until it is completely digested or fermentation is halted. If a fermentation is continued until there is no residual sugar remaining, then that would dictate a ‘zero-sugar’ wine.

Now if the yeast is destroyed or removed before all the naturally-occuring sugar is consumed, then this is where residual sugar comes in and will indicate the final sweetness of a wine.

Something that is often tricky is the perception of ‘sweetness’ from extra ripe grapes, and in turn, overly fruity and jammy wines. Specifically in certain red wines. Explanation: The more sunlight and daytime heat grapes receive, the faster they will ripen and build naturally-occuring sugar. To put it simply, the more sugar that is present in the grape, the higher potential for sugar or alcohol in the finished wine.

Another marketing claim of ‘no added sugar’ on a wine label, which would imply that wines are made with additional sugar. For any dry wines, this would broadly not be the case. However, mass produced wines may have added sugar to make the wine sweeter. Certainly an aspect of those ‘make you feel crummy’ wines. There is also a winemaking technique that can be done in cooler climate regions to where sugar can be added before or during fermentation (not after) to aid grapes that ripen at a slower pace.

Lastly, wine labels do not often inform consumers of sugar levels regardless of being dry or sweet. While the European Union regulations indicate that dry wine contains less than 4 g/L RS, the United States does not hold these same standards. There are many wines that are zero sugar, or low sugar, but nowhere does it say that on the label.

Regardless… without sugar, there would be no wine.

Q: I don’t know anything about wine, except that I love to drink it. How do I know what wine to buy?

A: Choosing a wine from the market shelf, restaurant list, or online shop can be overwhelming and daunting. The most important thing before you begin to decide what wine to purchase is understanding your individual preferences – Do you like a specific grape or red vs white? Are you particular to a region or country? Do you have a budget? Is there a meal involved?

From there, these are my top tips for choosing a wine:

1. Find a good local wine shop, and form a relationship with that retailer: We like to suggest the smaller, independent, wine shops as their staff generally understand and care about every bottle they sell, and they’re likely sourcing a bit more responsibly with careful attention to what is in their offerings. At Argaux, we vet every wine we sell and focus on small batch, responsibly farmed, family owned wines from around the world. You can shop by price point, style, food pairing, or consider joining our wine club where you get access via sms to your very own sommelier.
2. Ask! Consult the experts face to face by utilizing the staff on hand, sommelier at a restaurant, etc. I highly recommend doing this as they are purposefully there to help. It’s their area of expertise, so ask away! Two helpful items for consulting: (1) Have some basic information ready: Mention if the bottle is for a particular occasion — to accompany sushi or a roast chicken. Keep a list or photos on your phone of wines you have liked, which may offer clues to styles you appreciate (2) Know your budget. (3) If you don’t love the advice, try another one until you’re happy! At most restaurants, it’s ok to let them know you didn’t like the selection. Don’t be shy.
3. Look for specifics on the wine label. i.e. region, grape, alcohol level, detailed info on how the wine was made (not flavors). The less information provided on the label the more skeptical I get as to what is inside the bottle. Also, look for wines bottled as close as possible to where the grapes were grown. I.e ‘Mis en bouteille au domaine” which means bottled at the domaine on French wine labels. See if the bottling address / post code matches the country of the wine. Helpful online resources or apps: Vivino, Vinous, Delectable, Hello Vino, or if you want something a little more personable, our team of sommeliers are available via sms when you join Club Argaux.
4. Don’t sweat awards or points.

Q: What are sulfites? Is that what is causing me to feel crummy?

A: Sulfites are a form of sulfur, which are a natural by-product of fermentation that is present in all wines to some degree. They act as a natural antioxidant and antimicrobial to help preserve wine and slow chemical reactions, which cause a wine to go bad. Kind of a funny analogy, but you can almost think of them as like a person’s natural deodorant.

According to the FDA, sulfite sensitivities are rare, and have only been documented in about 1% of individuals. The Cleveland Clinic even reported that If you’re not asthmatic, sulfite sensitivity would be very unusual, and If you do have asthma, your chances of being sensitive to sulfites is in the range of between 1 in 40, and 1 in 100. They get such a bad ‘rep’ because they are really the only ingredient we can find mentioned on a wine bottle, but sulfites in wine are surprisingly lower than a lot of other foods and liquids that we intake. For example, sulfites present in much higher quantities in processed foods – think french fries, potato chips, cured meats, baked goods, snack foods, frozen seafood and fruits, dried fruits (like raisins), condiments, and other fermented beverages like beer and cider. To put it into perspective, the amount that we find used in small productions of wine is 1/3 of what is in a single raisin.

To answer the age-old question, sulfites are not generally the cause of your wine headache or what is causing you to feel crummy. In fact, true aversions to sulfites cause respiratory allergy-like symptoms i.e. wheezing, hay fever, tight chest, and hives – not headaches or migraines. Oftentimes, symptoms like a headache are caused by simple dehydration, high-alcohol wines, high-sugar wines, high-tannic wines, and other additives used in winemaking including coloring and specific cultured yeasts.

It can get a little tricky though, because while sulfites are naturally occurring and not generally the ‘crummy’ cause, there are ‘fake’ sulfites or heavy doses of sulfur that can still be added into some wines to alter the taste. We often find this happening with mass-produced wines. I.e. The cheaper the wine the less viable it is from a business perspective to create a wholesome product from quality ingredients.

So regardless of sensitivity, you can absolutely find a good wine without, or very little use of them. Fortunately, several ‘natural’ styles of wine do not use sulfites in processing and are widely available with their increasing popularity. Try and find an importer you can trust… for ex. Argaux/Amliere, Kermit Lynch, Skurnik, Oliver McCrum, etc. Look for those names on the back for bottles to know they have been vetted.

Here at Argaux, how we source our wines is incredibly important to us and our community. Our bottom line is small production, and we’re constantly looking for wines made with as little manipulation as possible. Check out some of these natural wines from the Argaux shop.