Hello - I'm not experienced in the ways of wine making, only a few batches. But I have a thread in another part of the forum asking why the buzz I get from my homebrew is different from the buzz I get drinking the beers I'm trying to emulate in my homebrew.
As regards your headaches, I know that red wine hurts me worse than white in that regard. I also know that fermentation temperatures affect the final product and how many undesirable side effect components it contains (clumsy language there) - in my beer it's fusel oils and other such stuff. I believe red wine has a higher ideal temperature range than white, so you should be good there, but again, not my field of specialty.
I also suspect the kinds of sugars you're fermenting have an influence, but I'm only starting to learn here, so now I'll shut my mouth and wish you a good weekend with no headaches.