Definition: sulphites

Sulphites have always been used to ensure the proper preservation of wine. They are therefore present in almost all wines. They are found in higher quantities in sweet or semi-dry white wines, slightly less in dry whites and even less in reds.

In France, since the 2005 vintage, labelled bottles must bear the words "Contains sulphites" if the sulphite content exceeds 10 mg/litre. Indicating the presence of sulphur, this is the result of a European requirement to label allergens on alcoholic beverages.

Vines grown organically also produce wines that contain sulphites, but in smaller quantities.

However, it should be remembered that sulphur has always been both the best and worst thing for wine. It is all a question of measurement. The maximum permitted levels are 160 mg/l for red wines, 210 g/l for white and rosé wines and 400 mg/l for sweet wines.

Some people are allergic to sulphur, which can cause headaches. It should be noted that the currently authorised doses are much lower than in the past, when winemaking practices were questionable.

On the other hand, crops that use the most pesticides are dangerous to health. This explains why many wines are saturated with pesticides and their derivatives, including dioxin and arsenic. This explains the high rate of colon and prostate cancer among winegrowers and hormonal dysfunction and teratogenic effects on their children. But this must not be mentioned, so as not to upset the very powerful wine lobby linked to the political world. However, one need only look at the statistics from hospitals in the wine-growing regions of the south. What's more, for the past year, winegrowers have been able to add sawdust to their wine to make it appear as if it had been aged in oak barrels. The problem is that this sawdust is highly carcinogenic (mechanical and chemical effects) and recognised by the Social Security as one of the leading causes of occupational cancer. This is yet another reason to choose organic wine!