White wine can absolutely cause intoxication, or being drunk. Like all alcoholic beverages, white wine contains the psychoactive substance ethanol, which alters a person’s mental and physical state. White wine is produced by fermenting grape juice, a process that converts the fruit’s natural sugars into ethanol. Understanding the concentration of this ethanol and how the body processes it is fundamental to grasping the effects of white wine consumption.
How Alcohol Causes Intoxication
The feeling of intoxication begins the moment ethanol is ingested and rapidly absorbed into the bloodstream. While a small amount is absorbed through the stomach lining, the majority of the alcohol passes quickly into the small intestine, where it is absorbed with great efficiency. From there, the ethanol travels throughout the body via the circulatory system, affecting nearly every organ.
The concentration of alcohol in the blood is measured as Blood Alcohol Concentration (BAC), which directly correlates with the severity of intoxication symptoms. Ethanol is a central nervous system (CNS) depressant, meaning it slows down brain activity by interacting with various neurotransmitter systems. Specifically, it strongly binds to GABA receptors, which are the primary inhibitory receptors in the brain, essentially increasing the brain’s “brake” function.
The liver primarily metabolizes this circulating ethanol using the enzyme alcohol dehydrogenase. However, the liver can only process alcohol at a relatively constant, slow rate, typically about one standard drink per hour. If white wine is consumed faster than the liver can break it down, the BAC rises, leading to noticeable effects like impaired judgment, slurred speech, and decreased coordination.
Alcohol Content and Standard Servings of White Wine
White wine contains sufficient ethanol to initiate intoxication, with most varieties falling within a specific Alcohol by Volume (ABV) range. The ABV commonly ranges from 10% to 14%, though some lighter styles like Moscato can be as low as 5%, while some full-bodied Chardonnays can reach 14.5%. This percentage indicates the amount of pure ethanol present in the total volume of the beverage.
A standard serving of wine is defined as five fluid ounces of a wine that is 12% ABV. This volume delivers approximately 0.6 ounces of pure alcohol, which is the equivalent amount of ethanol found in a 1.5-ounce shot of 40% ABV spirits or a 12-ounce regular beer. A single standard glass of white wine introduces a measurable dose of ethanol into the body, enough to begin raising the BAC.
Consumption of even a single five-ounce serving can lead to a BAC of 0.02%, which is enough to cause an altered mood, slight relaxation, and a minor loss of judgment. Because white wine is often perceived as a lighter beverage, individuals may consume multiple glasses quickly, increasing their rate of ethanol intake. Exceeding the liver’s metabolic rate by drinking several servings within a short period will lead to a higher BAC and a state of intoxication.
Individual Factors That Influence the Speed of Intoxication
While the ethanol content of white wine remains constant, the rate and degree of intoxication vary significantly. Body weight is a major factor, as alcohol distributes throughout the body water; individuals with lower body mass will achieve a higher BAC than heavier individuals consuming the same amount. Body composition also plays a role, since muscle tissue contains more water than fat, allowing alcohol to be more diluted.
The presence of food in the stomach significantly slows the rate of ethanol absorption into the bloodstream. When a person drinks white wine on an empty stomach, the alcohol passes quickly into the small intestine, leading to a much faster rise in BAC and a quicker onset of intoxication. Conversely, drinking during or immediately after a meal keeps the alcohol in the stomach longer, resulting in a lower and more delayed peak BAC.
Biological sex also influences intoxication speed, as women reach a higher BAC than men after consuming the same amount of alcohol. This is due to women having a lower percentage of total body water, which means the ethanol is less diluted. Men often have higher levels of alcohol dehydrogenase, the enzyme that begins breaking down alcohol in the stomach, leading to a more efficient initial metabolism.