"St. Matthew" > wrote in message
om...
> "Vincent Vega" > wrote in message
>...
> > "AyTee" > wrote in message
> > om...
> > > Nearly everyting you eat or drink has sulfites, either naturally
> > > occurring, added, or both (most wine has both). Besides, sulfites are
> > > not nearly as bad as what may get into the wine if SO2 is not used.
> >
> > Finally! A voice of reason.
>
> This is all very interesting (thanks, guys!), but I am under the
> impression the manufacturers add sulfites in order to extend the shelf
> life of the product!
> http://wine.about.com/library/encyc/bl_sulfite.htm
>
> I guess what I'm looking for is chemical free food:
> http://www.theorganicwinecompany.com/sulfites.html

It is not a mater of extending the shelf life like putting preservatives in
milk. It is a matter of protecting it so it can age. If all you want is
young wine, then you can get by without sulfites. But if you want to let
the wine reach the glory of real maturity of over 3 years old, then you are
not going to do it without sulfites. That is, unless you don't mind flat
tasting, oxidized wine.

Ray