Writing for the Houston Press has been super fun for me: it has given me the opportunity to write about a wider range of wine topics for a broader audience.
Today’s post is my short treatise on sulfur dioxide and wine and why sulfites are a good thing. You might just be surprised by what you find there…
Thanks for reading!
Do Bianchi 
Could not keep anything clean without the help of KMBS!
Jeremy:
Excellent post. There has always been a lot of confusion about this topic, so it’s good that you help clear up this issue. Yes, there are a few producers that don’t add sulfites, but sulfites are still present in all wines, as you mentioned.
If people have problems with sulfites, they shouldn’t eat dried fruit. Take a look at these packages in the supermarkets and you’ll see sulfites listed as an ingredient. These dried fruits have a much higher level of sulfites than wine, by the way.