Does the severity or frequency of a hangover differ, depending on the wine you drink? I increasingly find that certain wines cause stiffer hangovers than others, and alcohol is only part of the reason.
Take, for example, riesling. The rieslings I've been drinking the most lately are German and Niagara, all made in a classical style of between 8-11% alcohol. I can drink as many glasses as I'd like to, without fear - no doubt because of the lower alcohol, but also because of the absence of any oak in the wine.
Same for pinot noir and chardonnay, both Burgundy and Niagara. Here, oak is present, but often restrained - there is very little new oak used.
What I'm trying to articulate is that oak makes a big difference (to me) on whether I'm going to wake up with a hangover or not. I'm finding these big, internationally-styled wines are the main culprit - lots of jammy fruit, and absolutely bombarded with oak and micro-oxygenation. Often at 14.5% alcohol and higher, these wines make you want to lie down after 2 or 3 glasses, and make you want to keep lying down when you wake up.
This goes for wines from Old and New World. The Chants de Faizeau I drank this past weekend gave me a raging headache when I woke up. I love wine, but I love drinking it more, and I refuse to drink anything that makes me feel like an alcoholic when I wake up.
This is a problem. There's something to be said about restrained, elegant wines that don't slap you in the face, but gently caress and whisper into your ear.