The Link Between Sugar and Hangovers: Why Sugar Free Wine Can Help
Ah, the dreaded hangover: a pounding headache, parched mouth, and an all-too-familiar regret of “why did I drink that much?” While there’s no magic cure for hangovers, some research and anecdotal evidence suggest that the sugar content in alcohol can significantly influence how we feel the morning after. Enter zero-sugar wines—an increasingly popular choice for those looking to enjoy a drink without the punishing aftermath.
We caught up with nutritionist and loyalty customer of DrinkWell, Sal Hanvey, to find out more about the link between sugar and hangovers. “Wines with high sugar content can make people feel worse the next day due to a combination of factors that affect dehydration, metabolism, and blood sugar levels,” explains Sal. From dehydration to blood sugar spikes and slower alcohol metabolism, sugar has a significant role in how your body reacts to a night of drinking.
Dehydration
“Sugar in alcoholic beverages can contribute to dehydration, a key cause of hangover symptoms,” Sal notes. “When sugar is present, your body needs more water to metabolize it, exacerbating dehydration already caused by alcohol.” This one-two punch leaves you feeling even more parched and headachy the next morning.
Blood sugar spikes and crashes
Sugar in sweet drinks doesn’t just add calories—it messes with your blood sugar levels too. “High-sugar wines can cause a rapid rise in blood sugar levels, followed by a sharp drop as your body releases insulin to process the sugar,” Sal explains. “This ‘crash’ can leave you feeling shaky, fatigued, headachy, and irritable the next day.” What’s worse, the sugar-alcohol combination can disrupt your liver’s ability to stabilize blood glucose levels, amplifying these effects.
Slower alcohol metabolism
Sugary drinks can also interfere with how quickly your body processes alcohol. “Alcohol is metabolized into acetaldehyde, a toxic compound that contributes to hangover symptoms such as nausea and headache,” says Sal. “The presence of sugar can slow down alcohol metabolism, keeping acetaldehyde in your system longer.”
Why our zero-sugar wines are better
Easier on blood sugar: With less sugar to metabolize, your body maintains more stable blood sugar levels. This stability can reduce the energy crashes and headaches often associated with sugary drinks.
Lower toxin load: Sugar-free wines tend to be purer, with fewer additives like artificial sweeteners or flavouring agents, which can intensify hangover symptoms.
Hydration balance: While all alcohol contributes to dehydration, the lack of extra sugar in low-sugar wines means your body can focus on processing the alcohol itself without the added burden of metabolizing excess sugar.
Our wines are made with minimal residual sugar, which is the sugar left over after fermentation. This can occur naturally in dry wines or through careful winemaking techniques such as a process called ‘cone-spinning’ that prioritises dryness and balance over sweetness.
There’s no foolproof way to prevent hangovers (besides abstaining, of course), but making smarter choices about what you drink can make a big difference. Our zero-sugar wines offer a promising alternative for anyone looking to enjoy their favourite alcoholic drink without as much risk of next-day regret. When you choose our wines, you can have all the fun, without the fear! Pair your drink with plenty of water, moderate your intake, and prioritise quality over quantity—and your body will thank you.