> have cut and pasted previous posts from this thread. In answer to your
>question, NO,, in the US if a
>label contains "contains sulfites" you can be fairly certain that the winery
has added sulfites to the wine,, or wine to
>the sulfites.

>a very small residual of sulfites
>remain in wine due to the process of
>fermentation. (less than 10 parts per million). If a winery in France or
>in Cali tell you that they dont add sulphites, in 99.99% of the cases,, they
>would be lying to you.

>Unless a winery is going after the trendy, yup-yup organic crowed they would
>definatly add sulphites. Any winemaker who cares about the quality and the
>longevity of his wines will add sulphites.

Thanks for clarifying Vino. That seems to jibe with the statement about the
unstable Morgon (beaujolais).

Tom Schellberg