We get so many requests for "sulfite free" wines and organic wines.
This might come as a shock to some people, but unfortunately there is no such thing as a sulfite free wine.
Totally sulfite free wines are an accident of nature; but wines low in sulfites or free of added sulfites do exist. Let me explain. Sulfites are a natural byproduct of the fermentation process. Fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million.
An organic wine is first and foremost a wine made out of grapes that were grown organically. Organic wines are produced using organically grown grapes. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil. Strict rules govern the winemaking process and storage conditions of all imported and domestic wines that acquire certification. Moreover, organic winemakers often avoid many of the chemical substances used to stabilize conventional wines.
Even if no sulfur dioxide is added to wine, fermenting yeasts will produce SO2 from the naturally occurring in organic sulfates in all grape juices. It is impossible for any wine to be completely free of sulfur dioxide. Although technical advances permit the industry to add much less sulfur, most serious winemakers and enology professors concur that to make a consistently stable wine, some sulfites must be added to those naturally present. A handful of winemakers go beyond that; they use no added sulfites at all. However, sulfite agents, when properly handled, are not intrinsically toxic to humans or to the environment, and many feel they are essential in order to prevent oxidation or bacterial spoilage. Therefore, American and European organic winemaking standards allow for the addition of strictly regulated amounts of SO2.
Sulfur has been used as a preservative in winemaking for quite some time. To prevent wine spoilage, European winemakers pioneered the use of sulfur dioxide (SO2) two hundred years ago. Unfortunately, freshly pressed grape juice has a tendency to spoil due to contamination from bacteria and wild yeasts present on the grape skins. Not only does sulfur dioxide inhibit the growth of molds and bacteria, but it also stops oxidation (browning) and preserves the wine's natural flavour.
According to doctor’s studies, only about 0.4% of the population, is considered highly allergic to sulfites. Sulfites pose no danger to about 99.75% of the population; the highest risk group is asthmatics (about 5% of the population) and only about 5% of this group is allergic to sulfites.
Many people, however, have little tolerance for sulfites. They are considered sulfite-sensitive.
Even for moderate wine drinkers, the average level of sulfites found in many commercial wines can cause heartburn or other side effects. Unpleasant reactions include burning sensations, hives, cramps, and flushing of the skin. For them, organic wines are an especially good choice since they contain minimal amounts of sulfites that will in most cases lie below their threshold level.
