Acid reflux, commonly known as heartburn, occurs when stomach acid flows back into the esophagus. This backflow irritates the delicate esophageal lining, causing a burning discomfort in the chest and throat. Many people report that wine, particularly white wine, is a common trigger for these symptoms.
How Alcohol Triggers Reflux
The primary way any alcoholic beverage, including wine, contributes to acid reflux is through its effect on muscle function in the digestive tract. Alcohol has a relaxing effect on the lower esophageal sphincter (LES), the ring of muscle that acts as a valve between the esophagus and the stomach. The LES normally tightens after food or drink passes to prevent acidic stomach contents from escaping upward.
When the sphincter relaxes due to alcohol, it allows stomach acid to easily reflux into the esophagus, causing the characteristic burning sensation. Alcohol also stimulates the stomach lining to produce a greater amount of stomach acid. This dual action—a relaxed barrier combined with an increased volume of acid—raises the probability and severity of a reflux episode.
The Role of White Wine’s High Acidity
White wine presents a unique challenge for reflux sufferers because of its high level of acidity. Acidity is measured on the pH scale, where lower numbers indicate a higher acid content. Most white wines have a pH range between 2.7 and 3.5, similar to the acidity of citrus juice.
When consumed, this highly acidic nature immediately irritates the esophageal lining. Introducing a large volume of liquid with a pH below 4.0 significantly adds to the overall acid load already present in the stomach. This increases the volume of irritating material available to reflux through the weakened sphincter.
White wine’s lower pH is the main concern for reflux, despite generally containing lower levels of compounds like tannins compared to red wine. Varietals like Riesling and Sauvignon Blanc, known for their crisp, tart flavor profile, tend to fall on the lower end of the pH scale. The tartness appreciated by connoisseurs is often the same characteristic that aggravates the esophageal tissue.
Comparing Reflux Potential Across Alcoholic Beverages
White wine often proves to be one of the most problematic choices for acid reflux compared to other alcoholic drinks. Studies show that white wine decreases the pressure of the lower esophageal sphincter more significantly than red wine, making backflow more likely. Following consumption, the esophagus spends a greater fraction of time exposed to acid compared to red wine.
Beer is also a common trigger, often attributed to carbonation, which increases pressure in the stomach and forces contents upward. Hard spirits may stimulate less stomach acid production than wine or beer. However, the mixers used with spirits, such as carbonated sodas or acidic citrus juices, can easily negate any potential benefit.
Practical Strategies for Managing Wine Consumption
To minimize reflux symptoms while enjoying white wine, timing consumption is important. Lying down immediately after drinking significantly increases the risk of acid backflow. It is best to avoid consuming alcohol for at least two to three hours before bedtime to allow the stomach to empty. Limiting the quantity consumed also reduces the overall acid and alcohol load on the digestive system.
Pairing the wine with food, especially meals rich in protein and fiber, can help buffer stomach contents and slow the rate of alcohol absorption. Remaining upright for a few hours after drinking utilizes gravity to keep stomach acid contained.
Strategic wine selection can also make a difference. Dry white wines are typically the most acidic, so choosing varietals with a higher residual sugar content or those known to be less crisp, like some Chardonnays, may be beneficial. Some individuals find relief by taking over-the-counter antacids or acid-reducing medication about 30 minutes before consuming the wine.