Comments on: Healthiest Wines: Natural, Organic or Biodynamic? http://thesfile.com/healthier-wines/ What I Wish I Knew Sooner... Fri, 06 Apr 2012 19:17:02 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ms. S http://thesfile.com/healthier-wines/comment-page-1/#comment-631 Ms. S Thu, 21 Oct 2010 18:25:56 +0000 http://thesfile.com/?p=6987#comment-631 Hi Pivnitele, Thanks so much for shedding more light on sulfites. I have learned that "sulfites is to wine what salt is to food." So, personally, I don't try to avoid sulfites but, rather, wines that have more than is necessary because the sulfites are needed to compensate for other "short cuts." I will check out your Cabernet Sauvignon! Thanks again for your comment, Ms. S Hi Pivnitele,

Thanks so much for shedding more light on sulfites. I have learned that “sulfites is to wine what salt is to food.” So, personally, I don’t try to avoid sulfites but, rather, wines that have more than is necessary because the sulfites are needed to compensate for other “short cuts.”

I will check out your Cabernet Sauvignon!

Thanks again for your comment,
Ms. S

]]> By: claudiu http://thesfile.com/healthier-wines/comment-page-1/#comment-630 claudiu Thu, 21 Oct 2010 12:42:23 +0000 http://thesfile.com/?p=6987#comment-630 Thank you for publicizing this info. I can only agree with you about the above stated. But I can tell you as a producer of organic wine that it is a lot easier to talk about than to produce a real organic wine. If we are talking about sulfites, the real challenge is to find the right dosage in added sulfites. In the latest laboratory tests we have made for our Cabernet Sauvignon D.O.C. C.T. 2003 we got a result of 0 ppm sulfites. After 2 years of maturing in oak barrels and about another minimum 2 or 3 years of ageing in bottles sulfites can decompose to a zero level. The wine is still sterile and will remain so if stored in a proper place. This is a good result, if you think of all people who love a glass of premium red wine but have their problems with allergic reactions due to sulfites. Thank you Pivnitele Birauas Thank you for publicizing this info. I can only agree with you about the above stated.
But I can tell you as a producer of organic wine that it is a lot easier to talk about than to produce a real organic wine.
If we are talking about sulfites, the real challenge is to find the right dosage in added sulfites. In the latest laboratory tests we have made for our Cabernet Sauvignon D.O.C. C.T. 2003 we got a result of 0 ppm sulfites. After 2 years of maturing in oak barrels and about another minimum 2 or 3 years of ageing in bottles sulfites can decompose to a zero level. The wine is still sterile and will remain so if stored in a proper place.
This is a good result, if you think of all people who love a glass of premium red wine but have their problems with allergic reactions due to sulfites.

Thank you
Pivnitele Birauas

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