Headaches and the relief.
Almost everyone has probably learned that too much wine consumption can result in headaches. Alcohol is not always the villain. A biological chemical called histamine, which is produced during the fermentation, can also be the problem. Even after a few sips some people can react to histamines: bright red cheeks, excessive sweating, runny or blocked noses, asthma attacks or stomach problems can spoil the evening’s enjoyment of a glass of wine for many people.
It is often supposed, by those affected with these problems, that a histamine intolerance is the root cause. Concerned here is the biogene alkylide which is present in certain foods such as strong cheese, mulled beer and wine. In normal healthy people the histamine will be broken down in the digestion not, however, in the case of those affected.
Normally grapes have hardly any histamines. They come on the scene when foul grapes, infected with micro-organisms and mould, are used and is the starting point for a high histamine count in the wine. Even so, one can as cellar master, take steps to counter this in that one ensures a healthy harvest, process quickly and very cleanly with a view to a lower histamine content. This year we have especially concentrated to the following wines. In German laboratories the acceptable limit is 0.25mg/l
2014er Sauvignon Blanc QbA trocken,
2015er Riesling QbA trocken,
2015er Riesling QbA feinherb,
2015er Chardonnay Kabinett trocken,
2015er Leichtsinn QbA feinherb,
2015er Leichtsinn QbA trocken,
2015er Blanc de Noir QbA trocken,
lay below this limit and are so seen as histamine free. Should you, or someone you know suffer from this problem but would like to enjoy a glass of wine then with these two wines you have a laboratory tested solution.
Our roots go back, in my home town of Mörzheim, to the beginning of the 17th century. The Kuntz family, even then, worked their wines in the hills around Mörzheim.
The monastery in Weißenburg recognised the good location and still maintains the vineyards of Pfaffenberg, Furstweg and Königsweg to the present day. The sandy loam soil bring out a strong yet light, fruity wine.
The tradition of wine making is now in the 9th generation as a family undertaking with our children and our staff.