Sulphites in Wine
Discussion
It appears that the Sister in Law has trouble with wine and particularly sulphites (that is what she has whittled it down to - not been to the doctor). It brings her out in hives.
Did a bit of googling and found that sulphites are naturaly in wine but many producers add more as a preservative.
I also read that organic wines generally contains lower levels.
Does anybody know anything about this and is it possible to drink a wine without starting to itch? (obviously a trip to the doctor is also in order)
Did a bit of googling and found that sulphites are naturaly in wine but many producers add more as a preservative.
I also read that organic wines generally contains lower levels.
Does anybody know anything about this and is it possible to drink a wine without starting to itch? (obviously a trip to the doctor is also in order)
Even organic wines can have added sulphites IIRC. And as you say, they occur naturally anyway in wine.
US origin wines are required to label any added sulpher, so that might be a possible route to finding some as free as possible.
But I guess the best way would be to ask a good local wine merchant for advice ?
US origin wines are required to label any added sulpher, so that might be a possible route to finding some as free as possible.
But I guess the best way would be to ask a good local wine merchant for advice ?
I know. Was in Sainsbury's earlier and they all had it written on the back.
I had heard a rumour that you can get Sulphite free wine but that now appears to be a myth.
I just thought that the levels may vary accoring to variety/brand.
I suppose abstinance and an alergy test may be the way forward.
I had heard a rumour that you can get Sulphite free wine but that now appears to be a myth.
I just thought that the levels may vary accoring to variety/brand.
I suppose abstinance and an alergy test may be the way forward.
A2Z said:
I had heard a rumour that you can get Sulphite free wine but that now appears to be a myth.
Not at all, a guy I know owns a couple of "organic" vinyards in south africa and none of his wines have sulphites added apparantly. Having gotten blotto'd on it a couple of times in Dubai with him I can testify it's great stuff. Sadly I've as yet been unable to track it down in the UK, and can't remember the name of it.
Stu R said:
A2Z said:
I had heard a rumour that you can get Sulphite free wine but that now appears to be a myth.
Not at all, a guy I know owns a couple of "organic" vinyards in south africa and none of his wines have sulphites added apparantly. Having gotten blotto'd on it a couple of times in Dubai with him I can testify it's great stuff. Sadly I've as yet been unable to track it down in the UK, and can't remember the name of it.
She is coming round tonight so picked up a bottle of Organic Soave to see if it works (and a bottle of Camomile Lotion if it doesn't
)Soave is probably not a great choice, as white wines usually have more SO2 added than red. Sweet whites are the worst offenders.
Labelling in the EU is currently tricky, as it only applies after Nov 2005, so older wines won't be labeled as such (hence the comment about the US wines). Also if there isn't a "contains sulfites" label it doesn't mean any has been added, it just could have been a low dose.
Organic wines are a good choice, but again, there is some wriggle room. There is a difference between an "organic wine" and wines made from "organic grapes". The latter can have sulfites added. Although not as much as non-organic wine.
Wine to which no Sulfites have been added are very very rare. You would need some other process to stop it turning into sherry. I started to read the Oxford Companion to Wine on the subject, but it made my head spin !
Labelling in the EU is currently tricky, as it only applies after Nov 2005, so older wines won't be labeled as such (hence the comment about the US wines). Also if there isn't a "contains sulfites" label it doesn't mean any has been added, it just could have been a low dose.
Organic wines are a good choice, but again, there is some wriggle room. There is a difference between an "organic wine" and wines made from "organic grapes". The latter can have sulfites added. Although not as much as non-organic wine.
Wine to which no Sulfites have been added are very very rare. You would need some other process to stop it turning into sherry. I started to read the Oxford Companion to Wine on the subject, but it made my head spin !
Wines without added sulphur are produced, and at least one cultivar is available in the UK. Go to www.vintageroots.co.uk. They offer a 2005 Organic Merlot without added sulphur dioxide. Stellar Winery in South Africa produces no-added-sulphur Shiraz and Cabernet Sauvignon as well, but not sure if these are retailed in the UK at the moment. You can check with our importers, Ehrmanns Ltd at www.ehrmannswines.co.uk. Otherwise please contact the cellar through our website at www.stellarorganics.com. The wines have been in production since 2004, so we have a track record. There will always be a very small percentage of sulphur in any wine from the yeasts used in fermentation, even if no sulphur dioxide is added at bottling, but the levels are less than 10 parts per million and you have to be seriously allergic to sulphur to be affected. Just a caution, there are other components in wines, such as histamines, which can cause an allergic reaction, in which case better stick to beer.
Stellar Winery said:
Wines without added sulphur are produced, and at least one cultivar is available in the UK. Go to www.vintageroots.co.uk. They offer a 2005 Organic Merlot without added sulphur dioxide. Stellar Winery in South Africa produces no-added-sulphur Shiraz and Cabernet Sauvignon as well, but not sure if these are retailed in the UK at the moment. You can check with our importers, Ehrmanns Ltd at www.ehrmannswines.co.uk. Otherwise please contact the cellar through our website at www.stellarorganics.com. The wines have been in production since 2004, so we have a track record. There will always be a very small percentage of sulphur in any wine from the yeasts used in fermentation, even if no sulphur dioxide is added at bottling, but the levels are less than 10 parts per million and you have to be seriously allergic to sulphur to be affected. Just a caution, there are other components in wines, such as histamines, which can cause an allergic reaction, in which case better stick to beer.
Just out of curiosity you wouldn't happen to know of a guy called Nils El-Accad would you? Happens to be in the same trade (organics, particularly wines) and also hails from SA. twistedsanity said:
Hmmm......
I worry more about the poison in wine than the sulphites/sulphates, i find it a constant source of amusement that people worry about the additives that are in the poisons they choose to consume, kinda like buying a V8 then worrying about the C02 emissions really
It depends what you react to I guess!! I don't find the migraines I get from wine very amusing! I worry more about the poison in wine than the sulphites/sulphates, i find it a constant source of amusement that people worry about the additives that are in the poisons they choose to consume, kinda like buying a V8 then worrying about the C02 emissions really
Apologies for dragging up an old thread, I've only just found the sub-forum!
I have pretty well given up drinking wine as I get a bad reaction which I think is down to the sulphur. I can't eat sultanas that are treated with sulphur so I'm assuming it's the same thing.
I do however seem to be able to drink champagne, so I guess the champagne manufacturers are more choosy or the different process affects the sulphur differently.
My Mrs suffers from a sulphite intolerance, as do thousands of people across the UK. ALL wines contain sulphites - there is no such thing as a sulphite free wine, even those who advertise as such are not truly sulphite free. But, don't despair, there are low sulphite wines available that sulphite intolerant people can drink with no adverse effects whatsoever. In fact my Mrs is delighted to be back drinking wine again! Check out this wine information website for all the info you need to know on the subject:
http://www.winewire.co.uk/2009/08/31/low-sulphite-...
http://www.winewire.co.uk/2009/08/31/low-sulphite-...
(not very often...but sometimes it's worth it!) Lady Summerisle said:
Homebrew is the way to go, I find stabilising the wine with potassium sorbate rather than sodium metabisulphite (sulphite) makes a better tasting product. With home brew you're in total control of what goes into your wine.
I'm hoping to have a go next year....presumably there are some threads on homebrewing? If not would you care to give a masterclass Lady S? http://waterhouse.ucdavis.edu/winecomp/so2.htm
been doing wine making with anything other than grapes
no sulphites are added to preserve the wine, which is why it is added to commercial wines
white wine is the worst for me, Chardonnay ? comes out in an asthmatic rash over the torso
been doing wine making with anything other than grapes
no sulphites are added to preserve the wine, which is why it is added to commercial wines
white wine is the worst for me, Chardonnay ? comes out in an asthmatic rash over the torso
Piglet said:
Lady Summerisle said:
Homebrew is the way to go, I find stabilising the wine with potassium sorbate rather than sodium metabisulphite (sulphite) makes a better tasting product. With home brew you're in total control of what goes into your wine.
I'm hoping to have a go next year....presumably there are some threads on homebrewing? If not would you care to give a masterclass Lady S? Theoretically, any wine over about 10% abv should be self-preserving due to the alcohol, but if you want to preserve a wine that is anything other than very dry, you'll need to stabilise it with the sulphite and/or sorbate mentioned above.
I have about 4 bottles of a medium pear wine that aren't stabilised though.
A similar number have blown corks due to fermentation in the bottle
( Yes, i forgot to stabilise them.]
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