Does anyone know if cooking/boiling with red wine reduces the histamine levels in the wine?
Histamine is, unfortunately, HIGHLY heat-stable.
http://seafood.ucdavis.edu/HACCP/Compendium/Chapt27.htm (http://seafood.ucdavis.edu/HACCP/Compendium/Chapt27.htm)
QuoteHowever, once histamine is formed, it cannot be eliminated by heat (including retorting) or freezing.
http://www.aseanfood.info/Articles/11015833.pdf (http://www.aseanfood.info/Articles/11015833.pdf)
Quote
On the other hand, it must be stressed that histamine is a very stable substance. Once
produced, it cannot be destroyed with usual thermal procedures like cooking, frying or hot
smoking (Lehane and Olley, 2000). Long-term stability of histamine diphosphate solutions
used for bronchoprovocation tests in humans was shown for at least 8 weeks at 4◦C and12 months at−20◦C.
Histamine degradation by light exposure was determined in sterile
histamine solutions (Marshik et al., 1999; Marwaha and Johnson, 1986).
http://www.pharmacology2000.com/Histamine/histamine.htm (http://www.pharmacology2000.com/Histamine/histamine.htm)
You'll need to look for a low-histamine wine that you tolerate rather than relying on cooking to remove it.