Histamine-sensitive persons are often told either to avoid wine, especially red wine, entirely, or to enjoy “histamine-free” wines only. So the crucial question is, whether or not such wines exist indeed.
The wine analysis required for the official approval of German quality wines does not include an analysis of the histamine content.
Furthermore the German (wine) law unfortunately does not provide a definition for “histamine-free” or “low histamine” wines. On the contrary, according to an EU regulation, these terms are not allowed to use in the description of alcoholic beverages at all.
Several wines of our assortment have been analysed for their content of histamines. For each analysed wine a data sheet (in German) is available to download.
The following wines have been analysed:
* Verjuice is a fruity and aromatic alternative to vinegar – vegan.
No, certainly not! The taste of wines depends on many different factors such as the ripeness of the grapes, the processing in the cellar. These are the essential reasons of the development of each wine’s flavour, sweetness and acidity.
The success of our wines – among which are several histamine-analysed wines – in international competitions provides clear evidence, that the “lack” of histamines is of no consequence at all for their taste.
Whether or not a wine develops histamines can have many reasons such as the quality of the grapes and the further processing in the cellar. Only if really all qualifications are entirely fulfilled, a wine can contain no or only a low quantity of histamines.
Due to these reasons it is unfortunately impossible to produce any wine from any vintage containing no or low histamines.
Other winemakers might do it differently – we do not extract any histamines, neither by fining, filtering or any other processes.
To produce wines of low histamine content, it is our goal to harvest histamine-free grapes and to entirely avoid the development of histamines while processing them.
Wines containing histamines – be it due to their grapes or because they naturally developped them during fermentation – we leave unaltered. They are not suitable for histamine intolerant persons.