[SUHL-fites] Sulfites, the salts of sulfurous acid, have been used to preserve food and drink for eons. Today sulfites can be found in everything from beer to cookies to pickles. All but a tiny fraction of wines made today contain sulfites, small amounts of which are a natural by-product of fermentation. Additionally, winemakers around the world prevent spoilage and oxidation by adding controlled amounts of sulfur dioxide (see listing for details) in a process called sulfiting. In the United States, the words "Contains Sulfites" are mandatory on wine labels if the wine contains 10 ppm (parts per million) or more of sulfites. The upper limit is 350 ppm, but most wines contain less than 150 ppm. Sulfites can cause allergic reactions in certain sulfite-sensitive individuals.

I have a friend who has problems with California wines, but wines from Washington and Oregon do not bother her.

I agree, I think it's US wines, but also what the US allows to import.  In Italy I never felt even drunk, let alone sick from wine.  Here even with "good" expensive wine I have to be quite careful.  What do you think that's about?  And forget white - can't smell the stuff without nausea.  I must have a weak liver.

Tannins are primarily from the grape skins, and red wine wine is fermented with skin contact (otherwise it would be white). Lighter wines may have shorter skin contact, and thus fewer tannins. To test whether it's the tannins, see if you notice a difference betwen a lighter and a heavier red. The lighter red, even from CA, should give less of a headache, if tannins are the problem. Tannins also come from oak aging, but again, the lighter ones would have less of this.

Tannins are absorbed so poorly it's unlikely to be them.  If it was the tannins, you'd react to all red wine not just ones from certain geographic areas and you'd have a SEVERE case of leaky gut which was allowing them to enter from the digestive tract.  Tannins are the substance that give wine (and tea) it's astringent properties, they act locally on the lining of the digestive tract.  They have a toning or astringent effect on mucous membranes.  They can also bind to minerals and decrease absorption of the minerals.

Your headaches may be due to pesticides unique to American grapes or due to sulphite or amine sensitivity or even a comination of these.

You might also have poor phase II liver detoxification as well (may be look at supplementing with either glutathione or selenium to help with this).

Sarah

PS, the tannins don't come from the soil - the plant produces them itself in an effort to protect itself from being eaten by predators (bugs, animals etc).