Sulphites in wine - what you need to know

Sulphites are a completely natural part of winemaking. They are a natural by-product of fermentation and they are crucial to keep the wine fresh and stable. They play an important role in protecting wine from oxidation and unwanted bacteria, helping it arrive in your glass tasting just as the winemaker intended.

Sulphites are already found in so many aspects of our lives and in much higher quantities than in wine - you'll find them in things like bagged salads, dried fruits and sauces.

All wines contain sulphites to some degree, whether organic, conventional, red, white or sparkling. The key difference is how much is used. Many modern winemakers aim to use the lowest possible levels, and organic wines are produced under stricter limits. While some people believe sulphites cause headaches, there’s no strong evidence to support this for most drinkers - factors like alcohol, dehydration and tannins are far more likely culprits. Proof of this is that you'll find higher tannins in white wine than red wine but haven't you more often than not blamed red wine as the reason for your sore head the morning after?

In short: sulphites aren’t something to fear. They help keep wine fresh, vibrant and enjoyable. There are a very small number of people affected by sulfites, for example those who have asthma, but for the vast majority of people, they’re simply part of the wine’s journey from vineyard to glass.

Cheers! 

Amy x