Intoxication, or “getting drunk,” is the measurable effect of ethanol on the Central Nervous System (CNS). If drinking wine does not produce the expected level of intoxication, this common experience is usually due to a combination of factors. The lack of a noticeable effect results from a complex interplay between the wine’s chemical makeup, consumption habits, and your body’s unique physiological processes. Understanding these elements—from alcohol concentration to metabolic speed—explains why wine may seem to bypass the anticipated intoxicating effects.
Alcohol Concentration and Wine Types
The primary factor determining a beverage’s intoxicating effect is its Alcohol By Volume (ABV) percentage, which represents the concentration of ethanol. Most unfortified table wines range from 11% to 14.5% ABV, though types vary dramatically. For example, a light German Riesling might be 8% ABV, while fortified wines like Port can reach 20% or higher.
A standard US drink contains 0.6 ounces of pure ethanol, equivalent to a 5-ounce pour of 12% ABV wine. This standard serving contains the same amount of pure alcohol as a 12-ounce can of 5% beer or a 1.5-ounce shot of 40% liquor. Since wine is typically sipped slowly, the ethanol enters the bloodstream gradually, preventing the rapid spike in Blood Alcohol Concentration (BAC) that causes immediate intoxication.
How Consumption Habits Affect Absorption
The speed of alcohol absorption directly impacts the peak level of intoxication achieved. Alcohol is absorbed rapidly, primarily through the large surface area of the small intestine. The presence of food in the stomach acts as a physical barrier, delaying gastric emptying—the movement of contents into the small intestine.
When wine is consumed with a meal, especially one containing protein and fat, the alcohol remains sequestered in the stomach longer. This delay allows the liver to begin metabolizing the ethanol concurrently with the drinking process. This concurrent metabolism, combined with the slow sipping pace of wine, prevents a sudden, high concentration of alcohol from reaching the brain. The result is a lower peak BAC and a diminished intoxicating effect compared to drinking quickly on an empty stomach.
Individual Differences in Processing and Tolerance
The most significant factors influencing your experience with wine are individual body composition and metabolic processing capabilities. Since alcohol is water-soluble, it distributes into water-rich tissues like muscle. A person with a larger body size or higher proportion of lean muscle mass has a greater volume of body water to dilute the alcohol, resulting in a lower Blood Alcohol Concentration (BAC) for the same amount consumed.
The body breaks down ethanol using a two-step process involving specialized enzymes: Alcohol Dehydrogenase (ADH) and Aldehyde Dehydrogenase (ALDH). ADH converts ethanol into toxic acetaldehyde, which ALDH then quickly converts into harmless acetate. Genetic variations in the genes coding for these enzymes mean some individuals naturally possess more active forms of ADH or more efficient forms of ALDH. This inherited biological speed limit for alcohol processing can make one person feel less affected than another, even when consuming the same drink.
Furthermore, repeated, moderate consumption leads to acquired tolerance, which has metabolic and functional components. Metabolic tolerance involves the liver increasing the production of alcohol-metabolizing enzymes, allowing for faster elimination. Functional tolerance occurs when the Central Nervous System adapts to the constant presence of ethanol, requiring a much higher concentration of alcohol to register the same level of intoxication.