Beware: The Sulfites in Your Wine Might Be Making You Sick

by Deborah English — November 12, 2007

Ever wake up feeling like you have a hangover but you only drank one--okay, two--glasses of wine last night? Remember that bit of heartburn you had? And this morning, your head is thudding, your sinuses are stuffy, your throat is a bit sore, and overall, your body just feels achy. You might be "sulfite sensitive."

Asthmatics are the most vulnerable to the affects of sulfites, and according to the FDA, about 0.4% of us (that's approximately 1 million people in the U.S.) are allergic to them. However, many people are sulfite sensitive. The problem is we often don't even realize it.

All wine has sulfites in it. So2 (Sulfur Dioxide) is added to stop spoilage: oxidization and browning. As a rule, the more expensive the wine, the less chemical additives needed because the grapes are better quality. And drinking red wine is healthier (rudimentary wine-making lesson coming up) because red wine is fermented on its skin (that's why it's red) and often undergoes a malolactic fermentation--it's technical. The bottom line is; less sulfites are needed. Hoorah! However, be aware that sulfites occur naturally as part of the fermentation process.

In any case, organic wine is best. For a number of years I worked as a Wine Taster at Milton Organic Winery, in New Zealand. There were many customers that had at various stages sworn off wine because it made them sick, but had sworn back onto it again once they realized they could drink the organic stuff. Sulfites are still added, but far less, often under the usual threshold level of 10ppm (parts per million.)

So if you love a tipple but think you may be sulfite sensitive, try yourself out on some good quality organic wine. Imbibe well, live well, and good health to you!