Acid reflux, often experienced as heartburn, occurs when stomach contents flow back into the esophagus, causing irritation. Wine, like other alcoholic beverages, can frequently trigger these symptoms due to its chemical and physiological properties. Understanding the specific components within wine that increase the risk of this backflow is the first step toward making a better selection. The goal is to identify options that are less likely to cause irritation, allowing for moderate enjoyment with reduced discomfort.
The Components in Wine That Trigger Reflux
Two primary factors contribute to wine’s potential for triggering acid reflux: its innate acidity and the presence of ethanol, or alcohol. Most wines have a pH range between 3.0 and 4.0, which is acidic enough to directly irritate the delicate lining of the esophagus. This high acidity can cause a direct burning sensation if reflux occurs, and it may also stimulate the stomach to produce more acid.
The alcohol content plays an equally significant role by affecting the lower esophageal sphincter (LES). Alcohol consumption causes the LES to relax, allowing stomach acid to flow upward more easily. This weakening of the valve, combined with the wine’s own acidity, creates a high-risk scenario for reflux symptoms. Alcohol may also irritate the esophageal lining, making it more sensitive to any acid that does escape.
Identifying Wines with Lower Acidity
Selecting a wine with lower acidity is the most direct way to mitigate the risk of esophageal irritation. Warm-climate regions (e.g., California, Australia, Argentina) naturally produce grapes with lower acidity because warmer temperatures allow grapes to ripen more fully. Conversely, wines from cooler climates (e.g., France or Germany) tend to have higher acidity levels.
Specific grape varietals are naturally lower in acid, making them better choices. Red varietals like Merlot, Grenache, Malbec, and Syrah/Shiraz are considered softer and less acidic. White options like Viognier, Marsanne, and Chardonnay (especially “buttery” styles) often have lower acidity.
Winemaking techniques can also reduce sharp acidity, particularly malolactic fermentation. This process converts the harsher malic acid (found in green apples) into the softer, creamier lactic acid. A Chardonnay that has undergone this process, often described as “buttery” or “oaked,” will be lower in acidity than a “crisp” or “unoaked” white wine.
The Impact of Alcohol Concentration and Residual Sugar
Beyond acidity, the concentration of alcohol, measured as alcohol by volume (ABV), significantly influences LES function. Wines with a higher ABV, typically those exceeding 13.5% or 14%, are more likely to cause the lower esophageal sphincter to relax. Choosing a wine with a moderate alcohol level, ideally in the 12% to 13.5% range, may help reduce the likelihood of reflux.
Residual sugar (RS) in wine presents a slightly more nuanced issue. While a small amount of sugar can sometimes buffer acidity, very sweet wines, such as certain dessert wines, can still be problematic. Sweet wines often combine high sugar content with high alcohol or high acidity, which is a triple threat for reflux. Higher sugar intake overall has been linked to an increased risk and severity of acid reflux symptoms.
Sparkling wines, including Champagne and Prosecco, are often poorly tolerated. They combine high acidity with carbonation, which increases pressure in the stomach and promotes the backflow of acid. This makes carbonated, acidic beverages effective at triggering symptoms.
Consumption Strategies for Minimizing Symptoms
The manner in which wine is consumed is important for minimizing symptoms. Moderation is a strategy, as excessive alcohol intake is associated with an increased risk of GERD symptoms. Limiting the quantity consumed in a single sitting helps minimize the relaxant effect on the LES.
Timing of consumption is another important factor, as lying down immediately after drinking can exacerbate reflux. It is advisable to avoid drinking wine within two to three hours of bedtime, allowing the stomach time to empty and reducing the chance of nighttime reflux. Remaining upright helps gravity keep stomach contents in place.
Pairing wine with food, especially non-acidic and low-fat foods, can help dilute the wine and neutralize stomach acid. Drinking wine on an empty stomach can accelerate acid production and intensify irritation. Finally, alternating sips of wine with water ensures adequate hydration and can help rinse the esophagus and neutralize acid in the stomach.