Wine Reaction
I've had reactions to wine in the past, I get very flushed and turn red. I always assumed it was caused by sulfites since I've reacted to them before in salad bars and in wine.
I've been drinking organic wine without any problem.
This evening I had a small glass of homemade rhubarb wine which and aquaintance and his wife make. I had assumed that since it was homemade it would be ok. I don't know much about wine making. Could it have sulfites?
We can only learn to love by loving. - Iris Mudoch, British writer
My boyfriend makes wine, and I asked him when he makes wine, does he put sulfites in it?
He says, he tries not to, but it helps kill the yeast. He says it's possible they used sulfites instead of boiling it.
I think a tactful way of finding out would be to ask them if they boil it.
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Lana sent me a link to a site that explained why sulfites are used and that they may not be the problem. Seems there is some naturally formed something (to do with sugar) that could cause it.
Sigh
I hate to think I'll have to add wine to my list of stuff I have to avoid.
That list is getting a bit long.
We can only learn to love by loving. - Iris Mudoch, British writer
Does it happen to occur more frequently with red wine? I only ask because the first thing that popped into my head is the tannins that are in red wine.
There are those who believe that dictionaries should not merely reflect the times but also protect English from the mindless assaults of the trendy.
Rhubarb wine is a white wine and it was very pronounced. My face was beet red.
We can only learn to love by loving. - Iris Mudoch, British writer
No idea then. There are still tannins in white wine but far less than red, so I guess it is still a slight possibility that you are sensitive to that component. But since you say it has happened in the past it could literally be any part of the actual wine-home made or not. The sulfites...meh, I personally do not think so (even though the flushing points to a yes) but they are a natural by-product of yeast fermentation so technically you could not avoid them to see if they were the cause. Another thing that it could be is a simple adverse reaction to the alcohol. You may not get a reaction from beer or vodka for example but you could from wine.
There are those who believe that dictionaries should not merely reflect the times but also protect English from the mindless assaults of the trendy.
Just booze doesn't bother me. I don't care for beer. I used to be able to handle scary amounts of alcohol, could drink darmed near anyone under the table, didn't get sloppy drunk at all, no hangover and never got sick from it. While I rarely had more than a couple drinks I recongnized that I was getting complusive about it - it had to be a certain kind, prepared a certain way and if I ran out I was all over town until I found my brand (don't even remember what it was now). I quit drinking for 20 years. When I started again I found my tollerance had changed dramatically. I can no longer have more than one or two fairly mild drinks before I start to feel tipsy.
I like wine but it actually affects me more strongly than booze. I like to have a small glass or a wine spritzer. This is a bummer, my dairy sensitivity has become markedly worse - I can hardly handle a little ice cream now and then. This combined with fragrance, paraben and latex sensitivities is really starting to feel limiting. I guess I need to work on my head and find all the good things about it, cause my body just can't take this stuff!
We can only learn to love by loving. - Iris Mudoch, British writer
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