Are Sulfites in Wine Something to Worry About?

Photo by Alev Takil on Unsplash

U.S. wine label regulations require wines that have a level of 10 parts per million (PPM) or greater of sulfur dioxide to be labeled with the declaration “Contains Sulfites.”  And if you pay close attention to wine labels, nearly all U.S. wines include this warning.

Let's start by putting things in perspective. If you are concerned about wine because it contains sulfites, then you also need to be concerned about many other foods and drinks. Wines can have 10-350 PPM of sulfites, while canned soups, packaged meats, bottled lemon juice and frozen juices can have 500 - 700 PPM of sulfites. Dried potatoes, as well as french fries, hash browns and other potato dishes made from dried potatoes, can have up to 1,900 PPM of sulfites. And dried fruits can have more than 3,500 PPM of sulfites; that's 100 times the levels in wines!  So, sulfites are everywhere.

Why then are sulfites so pervasive?  Simple. Sulfur is a very good preservative. It has been used to keep food and drink from spoiling for thousands of years.  And today, winemakers depend on sulfur (as sulfur dioxide gas or in powdered form) to keep their grapes and wines from rapidly going bad.  Sulfites can be added anywhere in the process. They may be sprayed on the vines to act as a fungicide, added to the grapes as they are crushed or added just before the wine is bottled.  Winemakers consider sulfites essential to producing wine.

The FDA estimates that 1% of the general population has sensitivity to sulfites.  But, for the rest of the general population, sulfites should not be of great concern.

There are some wine producers specifically making organic sulfite-free wines. But they must take special care while making and storing the wine to ensure that it does not go bad.

So, yes, if you have allergies or are asthmatic, you need to be concerned about sulfites in wines. If you are sensitive to sulfites and love wines, then you'll need to seek out producers of organic wines and confirm that the wine label does not have the sulfite warning. And be careful when buying foreign wines.  Australia is the only other country required to identify sulfites in wine.  All other country's wines will generally contain sulfites, but the label will not necessarily warn you.

So, grab a bottle, pour yourself a glass and raise it to all the wine producers that are working hard to ensure that you get great wines that have not spoiled by the time you pull the cork. Cheers!

Behind the Cork™ - Domaine Bousquet Gaia Pinot Noir Rosé

2023 Gaia Pinot Noir Rosé ($18)

GAIA [ɡâi̯.a], the Greek Goddess of the Earth, has been the inspiration of the Bousquet family since the founding of their winery in 1997 when they pioneered and cleared virgin land in the highlands of the Gualtallary district of Tupungato, Argentina.

Thanks to the Uco Valley's dry climate and phylloxera-resistant sandy soils, organic farming at Domaine Bousquet, from day one, was not only possible, but desirable. Other factors that distinguish this landscape are the constant breezes from the Andes to the west, which help mitigate heat stress in this desert climate. Significant temperature differentials between day and night help enhance aromatics, while the sandy soils result in low fertility, desirable for vine stress and ideal for good drainage. With an average annual rainfall of just 8”, groundwater from the Andes snowmelt is vital for vineyard irrigation.

This Gaia Pinot Noir Rosé is produced from 100% Pinot Noir that is pressed in full bunches to maximize aroma extraction, followed by five-day cold maceration. It was then fermented for 30 days.

Gaia Rosé is a pale copper in color with delicate aromas of red fruit (cherry & strawberry) and floral notes. On the palate, this light-bodied rosé has subtle notes of Maraschino cherry and strawberry and finishes soft and balanced with just a hint of sweetness. [ABV: 13%, pH: 3.32, Acidity: 5.62 g/L, RS: 1.43 g/L]

Gaia Rosé from Domaine Bousquet is light, easy to drink and very affordable making it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Domaine Bousquet

What Does it Mean for a Wine to be Called Food Friendly?

Photo by Janko Ferlič on Unsplash

When a wine is described as "food friendly," it means that the wine has characteristics that make it well-suited to be enjoyed with a wide variety of foods.

Food friendly wines have flavor profiles that are harmonious with the food and aren’t too intense in any one aspect (e.g., acidity, tannin, residual sugar or alcohol level). So, you might say that a food friendly wine enhances the dining experience by adding to the enjoyment of the food without overpowering the foods being consumed.

One key factor for a wine to be considered “food friendly” is the level of the wine’s tannin. Wines with both big, bold tannin and wines with soft silky tannin can each be considered “food friendly.” In the case of a wine with big and bold tannin, it can work very well with rich and fatty foods such as a Ribeye steak, a hearty stew or a bold French cheese. Wines with soft tannin work well with a broad range of foods.

Here are some examples of “Food Friendly” red wines with big tannin that work with rich and fatty foods:

  • Cabernet Sauvignon

  • Bordeaux Blends (i.e., Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Petite Verdot)

  • Syrah/Siraz

  • Tannat

  • Touriga Nacional

  • Malbec

  • Nebbiolo

And, here are some examples of “Food Friendly” red wines with soft tannin that pair well with a variety of dishes without overwhelming their flavors:

  • Pinot Noir

  • Gamay/Beaujolais

  • Grenache/Syrah/Mouvèdre (GSM) Blends

  • Merlot

  • Barbera

So, that’s a quick overview of “Food Friendly” wine choices that can be enjoyed with many different meals and occasions. Cheers!

Behind the Cork™ - Domaine Bousquet Organic Rosé

2023 Domaine Bousquet Organic Rosé ($13)

Domaine Bousquet´s Organic varietal series comprises a blend of estate and purchased organic fruit from the Uco Valley in the high Andean foothills of Argentina.

The grapes benefit from huge day/night temperature swings, achieving ripeness while retaining the juiciness. The wines are produced with a French sensibility and un-oaked to let the fruit shine through.

The grapes, sourced from the Uco Valley, are harvested early in the morning to preserve the freshness of the fruit. They are then fermented in stainless steel with selected yeasts at a maximum temperature of 26°C/78.8°F for 10 days.

This rosé is produced from organic grapes consisting of 50% Pinot Noir, 30% Syrah, 10% Pinto Grigio and 10% Viognier. It is pale salmon in color, with delicate red fruit and floral aromas. On the palate it has flavors of soft red fruits that are enhanced by the Syrah, some citrus as well as sweet fruit flavors without being a sweet wine. This rosé has nice acidity and finishes soft. [ABV: 12.5%, RS: 1.27 g/L, pH: 3.28, Acidity: 5.62 g/L]

This Domaine Bousquet Organic Rosé is a delightful sipper on a hot summer day, and a great value too! That makes it a great fit as this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Domaine Bousquet

It’s Veraison Time in the Vineyards!

Image by Photo by Kelsey Caroline on Pexels.com

The grape growing cycle is currently at the point where berries (the actual term for individual grapes) begin to turn color. This marks the point at which the grape vines move from berry growth to berry ripening.

The term for this stage is called Veraison (vuh-rey-zhun). And this means that there is now approximately 45 days until the beginning of harvest.

While veraison is most obvious on red wine grapes, white grapes also go through veraison. While their color change isn't as dramatic as the reds, they do change from green to a more yellow or golden green. 

Veraison marks the point where the grapes stop growing in size. But, it's also when the sugar content of the grapes increases significantly. And, the acid begins to decline.

So, winemakers are now very closely watching and testing the grapes to find the point where the sugar content and acidity are just right for the particular wine they are trying to produce.

It's an exciting time in the vineyard and harvest is just around the corner! Cheers!