Wine is often associated with celebration, relaxation, and refined taste. With its natural alcohol content, many people assume it’s immune to the kinds of contamination that can cause foodborne illness. But while wine is far less likely than perishable foods to harbor harmful pathogens, under certain conditions, it can pose a health risk. Whether you’re sipping a glass from a local vineyard or opening an aged bottle from your cellar, it’s important to understand how wine can become unsafe and how to protect yourself from the rare but real risks.
The Myth: Alcohol Kills Everything
It’s true that wine contains alcohol, which has antimicrobial properties. In fact, the alcohol in wine (usually between 9% and 16%) is effective at inhibiting many bacteria and some fungi, making it much safer than unpasteurized juice or other low-acid beverages. However, alcohol alone doesn’t make wine impervious to spoilage or contamination.
Not all microbes are killed by alcohol, especially if the alcohol concentration is on the lower end of the spectrum. Some pathogens may survive in specific conditions, particularly if the wine has been improperly stored or contaminated after production.
When Wine Goes Wrong: Potential Contaminants
There are a few ways wine can become dangerous:
1. Contamination During Production
Although commercial wine production includes steps like fermentation, filtration, and sometimes pasteurization, issues can still arise. In rare cases, wine may become contaminated with:
- Mycotoxins, such as ochratoxin A, produced by molds growing on grapes before harvest.
- Spoilage bacteria, such as Lactobacillus or Acetobacter, that thrive when hygiene standards are not met.
- Harmful additives or chemicals, especially in unregulated or homebrewed wines.
While regulated wine producers are subject to safety standards, contamination can still happen due to equipment malfunctions or lapses in sanitation.
2. Improper Storage
Wine needs to be stored in cool, dark, and stable environments. Heat, light, or air exposure can cause wine to oxidize, spoil, or undergo chemical changes. A spoiled wine may develop unpleasant aromas, cloudy appearance, or even fizz in still varieties. Though most spoiled wines are not harmful, if exposed to air long enough, microbial contamination could become an issue, especially if the bottle has been opened and resealed without refrigeration.
3. Home Fermentation and DIY Winemaking
Homemade wines, when not prepared in sterile conditions, can become breeding grounds for dangerous microbes. The risk increases if:
- The alcohol content doesn’t reach high enough levels.
- Poor quality water or contaminated equipment is used.
- Ingredients (like overripe or moldy fruit) carry pathogens or toxins.
Some botulism cases have been linked to improperly fermented beverages, though this is exceedingly rare with wine due to its acidity and alcohol levels.
Can Wine Cause Food Poisoning?
While typical foodborne illnesses from pathogens like Salmonella, E. coli, or Listeria are uncommon in wine, food poisoning-like symptoms can still occur if a contaminated or adulterated wine is consumed.
Symptoms may include:
- Nausea
- Vomiting
- Diarrhea
- Abdominal cramps
- Headache or dizziness (beyond normal intoxication)
In rare situations, chemical contaminants such as pesticides or sulfites (if present in high concentrations or if the individual is sensitive) may trigger reactions. Similarly, individuals with histamine intolerance may react negatively to red wines, experiencing flushing, headaches, or GI discomfort.
Recognizing Bad Wine
How can you tell if your wine might be unsafe? Watch for:
- Unusual smells – Like vinegar, rotten eggs (sulfur), or mold.
- Sediment or cloudiness – Though some unfiltered wines have natural sediment, unexpected murkiness may suggest spoilage.
- Fizz in a still wine – Indicates possible unwanted secondary fermentation.
- Leaking cork or damaged seal – Could mean the wine has been exposed to air.
If something seems off, it’s best to avoid drinking it, even if it doesn’t necessarily cause illness, it probably won’t taste good either.
How to Store and Serve Wine Safely
To minimize your risk:
- Store unopened bottles on their side in a cool, dark place.
- Refrigerate opened bottles and consume within a few days.
- Clean glasses and corkscrews before use to avoid cross-contamination.
- Avoid buying or consuming wine with compromised packaging or those from unreliable sources, especially homemade or unregulated imports.
Final Note
While wine is generally a low-risk beverage in terms of foodborne illness, it’s not immune to contamination. Poor production practices, improper storage, or dubious homemade wines can introduce bacteria, molds, or chemicals that may lead to illness. For most consumers, drinking wine from reputable sources and using basic food safety practices is enough to stay protected.
So can your wine cause food poisoning? Unlikely, but not impossible. Staying informed and cautious helps ensure your next pour is both delicious and safe. Cheers to smart sipping!
