Drinking outside of the box...

Don't drink, don't smoke, what do I do? Reality is the ultimate high dear brothers and sisters. But I wanted to pass along a bit of information to my oenophile pals out there. I've learned that red wine that has an alcohol content of more than 13%, such as many of the California wines, is impossible to make with natural yeast. The vintners must use something called superfood or super-superfood to achieve these stronger brews. Bottom line, superfood is chemicals. Especially if you're prone to headaches from wine, keep the alcohol content below 13% and you'll skip the nasty chemistry. Also, better to drink wines that are at least six years old. Studies have shown that the impurities and toxins that run rampant in young wines become dormant after the sixth year. Drink to enjoy not to escape.

("Drinking Bacchus" by Guido Reni, c.1623)