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Making Wines with Less Sulfites

How organic and conventional winemakers view sulfite additions in their wines
Aug 2010 Issue of Wine Business Monthly
If there is one thing winemakers agree on about the use of sulfites in wine, it’s that “you can live with them, and you can’t live without them.” The increased interest and demand for all things organic in the U.S. have naturally spread to the wine industry. While true organic wines are still only a blip in the marketplace, the rabid (and legal) concern organic winemakers have for not adding sulfur dioxide (SO2) has become an increasingly stylistic move for winemakers us...
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