I have developed an intolerance to sulfites. It may be my imagination but, D do better older wines lose sulphites as they age? It seems less expensive newer wines seem to aggravate my sensitivity more.
Answer From Expert Roger Bohmrich MW
Sulphites (spelled sulfites in the U.S.) in wine remain a complicated subject, so please excuse a lengthy answer.
Have you had your sensitivity tested? Many people believe that they are intolerant of sulfites because of a negative physical reaction of some kind after drinking wine. Unpleasant reactions can take many forms and may be caused by various components (including alcohol itself), some of which are not fully understood. Quite often, sulfites take the blame when other factors may be involved. Sulfites are commonly present in many edibles (dried fruits, fruit juices) in higher concentrations than in wine. Do you experience unpleasant symptoms from these foodstuffs?
The term "sulfites" on a label refers in fact to many forms (sulfur dioxide, acid, ions, etc.). It is possible that the "less expensive" wines you mention - made in large volumes by industrial methods - could have a somewhat higher than average sulfite content to insure stability. Yet, sweet wines also tend to contain higher levels to prevent refermentation in bottle. Sulfur dioxide is more active and detectable in its "free" form and "binds" with other components over time. I would welcome an authoritative scientific opinion as to how this might affect someone with a sensitivity to sulfites generally.
