Over the last few weeks I published a mini-series of posts on sulphites in wine, trying to go into a bit more depth than is usually found, and referring to my evidence base where possible. It is also perhaps a bit technical in places, but I hope it strikes the right balance at least for some winelovers.
The main thread of the posts starts with introductory material, including sulphite allergies, and a bit about typical sulphite concentrations, and limits specified by the various regulatory bodies. Then, after brief discussion of sulphite-induced headaches, which I see as a bit of a side-issue, I move on to the effect of sulphites on flavour. My posts are linked to below:
I must admit that when I started writing about sulphites, my view was that the issue was quite cut-and-dried, and they got far too much attention in the wine-world. I now see that sulphites are a lot more important than I thought, and not only for wine-preservation and health reasons. The extent to which sulphites are good or bad is now not entirely clear to me, but I am convinced that sulphite-usage decisions are not to be taken lightly.