dlbert said:
The main issue in wine is sulphites ... even most organic wines are full of them.
Sulphites are a natural product of fermentation - maybe up to 40ppm. A small part of the population do have sulphite allergies, probably linked to asthma. Sulphites are used to perserve wines, sweet have the most, then white and then red [the tannins tend to help]. Sulphites decrease in the bottle over time. Better quality wine often has somewhat lower sulphites.
If I was allergic to sulphites I would not be drinking wine, but sulphites are a larger issue in lots of other food products. If I was looking to lower my sulphite intake I would be looking at cutting out other products before wine. Note for the record I can normally detect sulphite around 100ppm, low for wine, most people cannot detect that level without either a sulphite issue or tasting education. I tend to buy wines I know have lower sulphites, aged reds or in a pinch decant - but that's just me [and for the record I never drink alcohol out of a styrene container ie summer bbq picnic, glass for me always]
J&B
