The Argument of Sulfites in Wine

The argument of sulfites in wine is as old as the argument of conventional versus organic winemaking. Dutch and English traders were known to burn sulfite candles in empty barrels before filling the barrels with wine to be shipped to other countries. The method of sulfites in winemaking was made legal by a Prussian decree in 1487, which had been a method in use for over a thousand years dating back to the Roman Empire. I have talked to many winemakers, who have expressed contrasting views on the method of sulfite in wine. However, most of them agree that winemaking must have some measure of sulfites, so the wine can be shipped, and last more than a few months and taste fresh. I tend to believe that like anything in life the truth is in the middle. Firstly the method of sulfites should not be overused and secondly the timing of when the sulfites are added in the winemaking process. Sulfites have been in use for centuries, obviously there is a need for them. I think not using them is dangerous, especially for the growers and the winemakers it is a risk. I believe that until we do not find a new method of preserving wine we will have to continue using them and suffer the consequences. Even though some of us will get a headache the great majority will be able to enjoy the wines from far away places for years to come.