Sometimes you see professionals tasting tens of wines or if you lucky it’s you tasting them. These wines can be either swallowed or expectorated. One not often realizes that it is not the alcohol that can truly hammer your next day but rather compounds known as sulphites. This happens despite the fact you spit out most of the tasted wines. Headache might happen especially to individual producing low levels of platelet-bound phenol sulfotransferase (PST). PST inactivates the action of biogenic amines and catecholamines that dilate small blood vessels in the brain, possibly through the release of prostaglandins. In some peoples case headache development is often prevented by the prior consumption of so called prostaglandin synthase inhibitors, such as acetylsalicylic acid (e.g., Aspirin), acetaminophen (e.g., Tylenol®), and ibuprofen (e.g., Advil®). Large polymeric tannins, such as those that form during aging, are unable to enter the bloodstream through the intestinal wall. This probably explains why aged red wines induce fewer headaches and suppress the action of PST than their younger counterparts.
Thus if you are the one suffering from wine headaches one of the solution might be to take e.g. Ibuprofen before approaching wine OR just go for an older wine. How simple, isn’t it?