Why does red wine leave a blue mouth? Understanding the science behind the stains
As the laughter echoes and the atmosphere warms at every gathering, there’s a familiar bottle that beckons: the deep, rich allure of red wine.
With its velvety taste and spicy finish, it feels like the perfect companion to make your evening more enjoyable — until the aftermath kicks in.
However, beware of the despised “blue mouth” it leaves in its wake, the unexpected downside that has left many of us wishing a ghost friend would have clued them in before a night out.
Indeed, red wine, while being the life of the party, harbours a hidden agenda. How can something so delicious transform us into Smurf-like cartoons within hours?
It’s a classic dilemma: we adore red wine but hate the unwanted colourful remains it deposits on our lips and teeth.
Understanding the science behind the stains can preserve your party image and, thankfully, there are practical tips to mitigate this issue without sacrificing the rich pleasure of a good glass of Bordeaux.
Firstly, it’s essential to recognise the culprits behind the staining. According to experts, the vibrancy of red wine comes from anthocyanins found in grape skins — these are the same compounds that lend their pigments to blueberries and aubergines.
Grapes like Pinot Noir and Gamay sport thinner skins which yield lighter wine variations, producing less troublesome stains.
On the other hand, deeply coloured wines, such as Cabernet Sauvignon, Malbec or Port, deliver not only flavour but also a higher potential for leaving your lips red.
Moreover, red wine is rich in tannins. These compounds, while offering that delightful severe sensation, also facilitate the binding of pigments to your enamel.
To add another layer of concern, the inherent acidity of red wine gradually erodes enamel over time, rendering teeth more porous and, thus, more susceptible to staining.
So, how does one manoeuvre through this red sea of potential embarrassment? Here are some essential tips to help you enjoy your beloved vintage without the unwanted aftermath:
- Eat as you drink: Pair your wine with food. This not only enhances the flavours but also promotes saliva production, which naturally combats acidity and staining.
- Opt for older reds: Experts reveal that aged red wines can lose up to 85% of their anthocyanins after five years, significantly reducing the staining potential.
- Choose wisely: When selecting your wine, favour reds from warmer climates. Experts also reveal that these typically exhibit decreased pigment-producing elements.
- Brush before you go: A brisk brush of your teeth beforehand can eliminate plaque, which attracts staining compounds.
- Hydrate between sips: Sip water after each glass of red. This not only clears your palate but also helps dilute pigments.
- Keep water handy: Having a glass of water close encourages regular hydration and curbs impulsive wine-guzzling.
- Get bubbly: For the adventurous, consider pairing sparkling water with your reds. The effervescence aids in rinsing your mouth as you sip, combating stains in real time.