The science of hangovers has been studied, experimented with, and poured over for years, but unfortunately, we still don’t have an instant cure to the day-after blues. However, we’re a little bit closer to understanding what causes hangovers — at least if you’re a wine-drinker.
Steve Allsop, a scientist at the National Drug Research Institute in Perth, Australia, recently confirmed that hangovers are caused by congeners, “toxic byproduct of the fermenting process,” and red wine has more congeners than white wine. So if you’re slinging back glasses of Cabernet, you’re more likely to feel it the next day, as opposed to indulging in multiple glasses of Chardonnay.
On the whole, the darker the beverage, the more congeners it has, like red wine, brandy, and bourbon. For instance, you’re less likely to get a wicked hangover after a night of vodka-tonics than an evening of whiskey on the rocks.
Of course, you can’t entirely rely on the congener factors. It all depends on how much you drink, if you stay hydrated, and whether you’ve eaten food before a night out on the town.