Sulfites

Sulfites have been added to wine for hundreds (if not thousands) of years.  They are added to preserve wine and protect it from oxidization, among other ailments that can destroy wine.  The problem with sulfites is that some people are allergic to them, and people tend to experience these allergic reactions in the form of headaches.  Since red wine tends to be aged longer than white wine, red wine generally contains more sulfites than white wine to protect the wine during its aging.

So, why then do the sulfites in wine occasionally give people an allergic reaction when sulfites are commonly found in other foods that we eat every day without experiencing the same reactions?  This is because that most of the sulfites that we consume on a day to day basis are natural sulfites and because the sulfites added to wine are generally artificially added in, causing our bodies to react differently.  Some bodies just can’t process the sulfites added into wine in a natural way, thus causing the reaction that turns some people away from red wine.

Wine needs sulfites to be able to age.  Without sulfites, wine would not be able to age for more than about a year before turning to vinegar.  So, while this might work for a Chardonnay or any number or white wines, red wines like Bordeaux that generally require some aging would be lost without these little additions.  It is possible to find red wine without sulfites, but if you do, be sure to note that it is a “drink immediately” bottle and don’t let it hide in your collection for too long.

Just look at sulfites as a necessary evil for wine to age and mature.  And, if you are part of the unlucky portion that has a reaction to the sulfites in wine, just know your limits and you should be fine.