Traditional absinthe is distilled with the plant Grande Wormwood (actually categorized as a noxious weed here in Colorado).  Banned in the US for many years, people  believe it is this ingredient that causes hallucinations.  Wrong.  Others think it’s because of a compound called Thujone which exists in Absinthe.  While research has deemed this compound a neurotoxin, it would take extremely large amounts before you would even notice it’s effects.  The US doesn’t allow any spirit with more than trace amounts of Thujone.  Absinthe has been clouded in mystery, but there is nothing in modern absinthe that causes hallucinations, blindness or insanity.

For a period during the 1960’s, many European absinthe producers would actually add chemicals like cyanide to achieve a hallucinogenic effect.  Playing off the false misconception, these producers wanted to appeal to the young tourists visiting Europe.

Ultimately, quality absinthe is available from many small producers here in the US.  And it won’t make you “trip” any more than a moldy piece of cheese would.  So if you’re adventurous, and love the flavor of anise, go get yourself some.

[EDIT]  An old colleague of mine suggested I add a little about the service of absinthe.  This could be an entire article in itself, but no matter what, you must dilute the absinthe.  Most absinthe ranges from 60% to %70 alcohol, or 120 to 140 proof.  This stuff will literally blister the back of your throat, so dilute with at least 50% water.

Several years ago, I was visited by a Spanish winemaker riding along with the sales rep, who tasted me on his wines.  All great grape growers have connections to their land and their vines.  That’s just how they live.  And many happen to have their own version of “man’s best friend.”  Yes, I refer to dogs, but by “their own version” I mean other various species of animal companion.

I’ve met vintners whose cat follows them around the rows of vines, chasing field mice, moles and other various small rodents.  Once, I even met a wine maker who had a pet Orangutan.  Yup, the big furry ape ran around the vineyard, helping pick the ever-so-perfectly-ripened grape clusters.  They even named their premier tete-de-cuvee blend after him.

But this guy was different.  His best friend was a dog.  The scraggly mutt would follow him while he toiled away in the dry, dusty vineyard.  The dog just wouldn’t leave his side .  He noticed that the dog preferred to “do his business” on one specific slope of the vineyard, a small plot that always intrigued him.  And by “him” I mean the human.

This winemaker knew that the aspect and degree of this slope would lend itself to pristine grape growing conditions, not to mention the mineral-laden  soil.  And, shit.  That’s right.  That’s where the dog liked to take a dump.  And this guy said it was one of the reasons why the grapes from here were so special.  Never has a tasting paused so abruptly, with a silence that melts butter.

Well, I’ll be damned.

One of my readers recently asked me about red wine headaches:

“My friend has migraines.  She was told to only drink red wine with no sulfates.  She has been buying organic wine that says “no sulfates” on the label.  Personally, I thought all grapes produced sulfates when they ferment.  Are there any red wines that are readily available that she can order at a restaurant that do not have sulfates?”

Great question!  It’s actually sulfites that many think are responsible for red wine headaches.  Sulfites occur naturally in red wines, although in very small quantities.  This natural occurrence of sulfites is actually beneficial, as it helps preserve the wine.  Foods like dried fruits and processed lunch meats have very high quantities of sulfites, far greater than red wine.  Only 1% of the population is sensitive enough to sulfites to have a reaction to red wines.  So it is very unlikely that getting “sulfite free” wine will help with the headaches.

The second myth is that histamines are to blame.  This is also very unlikely, but in the event that this is the cause of the headaches, try taking an anti-histamine about an hour before consuming red wine.  Some even say that tannin is to blame, but there’s no evidence to support this theory.  Tannin is usually beneficial in red wines, as long as it’s balanced.  Tannin also acts as a preservative, and softens with a wine’s age.

Research is showing that there are likely two factors contributing to red wine headaches.  The first is the release of prostaglandins. These are lipid compounds that are responsible for pain and swelling in the body.  Some people are unable to metabolize these compounds, so they get headaches.  Many people report that taking Advil or Ibuprofen about one hour before drinking red wine helps significantly.  The second likely factor is a sensitivity to yeast or bacteria in the wine.

And remember– just because a wine is organic doesn’t mean it is sulfite free.  Since sulfites are naturally occurring, you will find them in both organic and non-organic wines.