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What are Sulfites in Wine and Why they Matter
You’ve probably seen ‘contains sulfites’ on a wine label and wondered what it means. Or maybe, you’ve Googled “What are sulfites in wine?” and are still confused or overwhelmed by all the information on the internet. Are sulfites bad for you? Should you be worried about them?
We’re here to tell you that sulfites are one of the most misunderstood parts of winemaking. Understanding what sulfites are and why they're in your wine is key to your enjoying that glass of Chardonnay and making choices that feel good for your health and palate. There are so many myths and misconceptions about this topic, from blaming sulfites for headaches to believing all-natural wines are completely free of them.
Get ready, because we’re about to explore the world of sulfites in wine. We'll separate fact from fiction and give you the confidence to navigate any wine aisle. Let’s dive in and uncover the truth behind this much-discussed and misunderstood ingredient.
What are Sulfites and Why are they Used?
Let’s start with the basics. Sulfites are compounds derived from sulfur dioxide (SO₂), a naturally occurring byproduct of winemaking. Translation: They’re a tiny but mighty ingredient that helps keep wine fresh, stable, and delicious. Without them, your favorite bottle might taste more like oxidized grape juice than vibrant Pinot Noir.
Think of sulfites like a wine’s personal bodyguards. They shield against oxidation, which can turn a lively, fruity wine into a dull, flat, and brownish liquid. Sulfites also have fantastic antimicrobial properties, preventing unwanted yeasts and bacteria from spoiling the wine and creating off-flavors or funky aromas. Without sulfites, many wines would lose their aromas and flavors on their journey from the vineyard to your glass, let alone have any possibility of aging.
While winemakers often add sulfites, it’s important to know that sulfites are also a natural byproduct of fermentation. The yeast that converts grape sugars into alcohol produces small amounts of sulfites on its own. So, virtually every fermented beverage, including wine, contains at least some naturally occurring sulfites. When winemakers add more, they are simply enhancing this natural preservation process to ensure the wine's quality and longevity.
Natural vs. Added Sulfites
Let’s break down the difference between naturally occurring versus added sulfites.
- All wines contain sulfites because fermentation creates them as a by-product. Even wines marketed as ‘no added sulfites,’ ‘natural,’ ‘organic,’ or ‘minimal intervention’ contain sulfites. The levels of these naturally occurring sulfites, however, are usually quite low, typically ranging from 10 to 40 parts per million (ppm).
- In the United States, for a wine to be certified ‘organic,’ it cannot have any added sulfites. Just remember that even bottles that say “no added sulfites” can still contain naturally occurring ones. To make matters a bit confusing, wines labeled ‘made with organic grapes,’ however, can contain up to 100 ppm of added sulfites.
- Because naturally occurring sulfites are so low, most winemakers choose to add a small, controlled amount of extra sulfur dioxide during the winemaking process. This is done to give the wine an extra layer of protection. It ensures the wine’s stability, preserves its aromas and flavors, and safeguards consistency from bottle to bottle.
At La Crema, we carefully balance our approach to sulfite use. Our winemaking philosophy centers on gentle handling of the fruit and preserving the wine's cool-climate aromas and flavors. This includes using sulfites judiciously—the absolute minimum needed—to ensure every sip you take tastes vibrant, fresh, and elegant—exactly the way our winemaking team intended. Want a deeper look at how we craft our wines? Explore our winemaking philosophy here.
How Sulfites Affect Wine Taste and Quality
One of the biggest questions people have is whether sulfites affect the taste or aromas of wine. For the vast majority of wine drinkers, the answer is no! The levels of sulfites used in winemaking are typically too low to be detected by the human palate. Their role is to preserve flavors and aromas, not to add any of their own.
When used correctly, sulfites help maintain the wine's fresh fruitiness, crisp acidity, and delicate floral notes. They prevent the wine from developing undesirable characteristics like the smell of bruised apples (oxidation) or the pungent aroma of vinegar (bacterial spoilage). A well-made wine with the appropriate level of sulfites should taste clean, stable, and true to its varietal character and where it’s grown. In essence, sulfites are the guardians of your wine’s quality, ensuring every sip tastes as delicious as the last.
Certain wines benefit more from sulfites than others. White wines—especially crisp, aromatic ones—tend to need a bit more protection than reds, which have natural antioxidants from grape skins. Sparkling wines also rely on precise sulfite management to keep those bubbles fresh and lively. Ultimately, the goal is always balance—using just enough to protect the wine without interfering with its beautiful, natural expression.
Sulfites and Wine Sensitivities
Now, let's talk about the health side of things. The ‘contains sulfites’ warning on wine labels exists because a very small percentage of the population has a true sensitivity or allergy to sulfites. For these individuals, consuming sulfites can trigger reactions, particularly for those with asthma. Symptoms can include respiratory issues, hives, or digestive discomfort. It is estimated that less than 1% of the U.S. population has a sulfite sensitivity.
It’s crucial to distinguish between a true sulfite sensitivity and other reactions you might have to wine. Many people experience headaches or feel flushed after drinking wine, but these symptoms are rarely caused by sulfites. A true sulfite allergy is extremely rare. More often than not, these reactions are linked to other compounds in wine, such as histamines and tannins, or simply to the alcohol itself and dehydration. Interestingly, recent research shows that sulfites actually block the development of those headache-causing histamines—providing additional evidence of the protective qualities of sulfites.
For the majority of people, the sulfites found in a glass of wine are perfectly safe and will not cause any adverse effects. The United States legally allows up to 350 ppm of sulfites in wine, but most wines contain far less, often under 150 ppm. To put that in perspective, many common foods like dried fruits, French fries, and pickled vegetables contain significantly higher levels of sulfites. So, if you can enjoy a handful of dried apricots without issue, the sulfites in your wine are likely not a problem.
Debunking Common Myths About Sulfites
It’s time to bust some of the most persistent wine myths about sulfites. These misconceptions often cause unnecessary worry and can get in the way of enjoying a perfectly good bottle of wine. Let’s clear the air.
Myth #1: Sulfites in wine cause headaches.
This is by far the most common myth, but it’s largely unfounded. While a small number of people with a specific sensitivity might react this way, wine headaches for most people are caused by other factors: histamines, tannins, or dehydration.
Histamines, naturally present in grape skins (and therefore more abundant in red wines), are a more likely culprit for those who experience allergy-like symptoms. As noted above, new research shows that sulfites actually stymie the development of histamines in wine and, therefore, might prevent related headaches. Tannins, another compound found in red wine, can also trigger headaches in some individuals. And, of course, the most common cause of a wine headache is simply dehydration from alcohol consumption. A good rule of thumb is to drink a full glass of water between your glasses of wine.
Myth #2: All "natural" or "organic" wines are sulfite-free.
Not quite. As we've learned, all wines contain some naturally occurring sulfites produced during fermentation. While wines certified as "USDA Organic" cannot have any added sulfites, they are not completely sulfite-free. Wines labeled "made with organic grapes" can and do have added sulfites. The term "natural wine" is not regulated, so the sulfite content can vary widely. If you're looking for low-sulfite options, it's best to look for specific information on the label or the winemaker's website.
Myth #3: Red wine has more sulfites than white wine.
Generally, the opposite is true. As mentioned earlier, red wines are rich in tannins, which are natural antioxidants that help preserve the wine. This means winemakers often need to add fewer sulfites to red wines compared to white wines, which lack this natural protection.
Myth #4: European wines don’t have sulfites.
This is another popular myth, but it's simply incorrect. Winemakers all over the world, including in Europe, use sulfites to protect their wines. The reason you don't always see the "contains sulfites" warning on European wine labels is due to different labeling laws. Rest assured, that delicious Bordeaux or Chianti almost certainly contains sulfites.
Myth #5: “Sulfites are dangerous.”
Sulfites are safe for the vast majority of people and are commonly used in foods like dried apricots, trail mix, and French fries. The estimated less than 1% of the U.S. population who do have a real allergy or sensitivity to sulfites are the exception to this rule.
Now that we’ve cleared up these myths about sulfites in wine, you can enjoy your wine without unnecessary anxiety. Sulfites are a standard, safe, and effective part of modern winemaking. The more you know, the more confidently you can sip without worry.
Why Sulfites Are Part of the Wine Experience
In the final analysis, sulfites aren’t villains—they’re actually unsung heroes or essential collaborators in the winemaking process. They protect the wine's delicate aromas and flavors, allowing it to age gracefully and express its unique character. While a tiny fraction of the population needs to be mindful of them, for most of us, sulfites are a harmless and helpful component of the wine we love.
When you understand sulfites, you can make more informed choices about the wines you bring home—whether you prefer organic bottlings, low-sulfite styles, or simply want a delicious glass without the guesswork. After reading this blog, you might even share some of your newfound knowledge with friends. It’s all part of the journey of becoming a more savvy and adventurous wine lover.
And when you're ready to explore bottles crafted with precision, intention, and a dash of La Crema magic, we’ve got you covered.
FAQs
What are sulfites in wine and why are they added?
Sulfites are compounds containing sulfur dioxide used in winemaking as a preservative. They are added to protect the wine from oxidation and microbial spoilage, which helps maintain its freshness, flavor, aroma, and longevity.
Do all wines contain sulfites naturally?
Yes, all wines contain some level of naturally occurring sulfites. They are a natural byproduct of the fermentation process. Even wines with "no added sulfites" will have trace amounts present.
Can sulfites in wine cause headaches or allergic reactions?
For most people, sulfites in wine do not cause headaches. Wine headaches are more commonly linked to other compounds like histamines and tannins, or simply dehydration. A true sulfite allergy is very rare, but individuals with sulfite sensitivity, particularly those with asthma, may experience reactions.
How can I tell if a wine has added sulfites?
In the United States, if a wine contains more than 10 parts per million (ppm) of sulfites, the label must legally include the phrase ‘contains sulfites.’ Since nearly all wines exceed this level (naturally or through addition), you can assume most wines have them.
Who should avoid wines with sulfites?
Individuals with a known sulfite sensitivity or severe asthma should be cautious and may choose to avoid wines with sulfites. If you experience symptoms like breathing difficulties, hives, or digestive issues after consuming sulfites, it's best to consult a doctor.
Can red wine have fewer sulfites than white wine?
Yes, generally red wines have fewer added sulfites than white wines. This is because red wines contain natural compounds called tannins, which function as antioxidants and provide some preservative effects, reducing the need for added sulfites.
Are sulfites the same as preservatives in other foods?
Yes, sulfites are used as preservatives in a variety of other foods and beverages, often in much higher concentrations than in wine. You can find them in items like dried fruits, processed meats, jams, and some packaged snacks to prevent spoilage and discoloration.
