OnTap Magazine

34 | Summer 2020 | ontapmag.co.za FEATURE CONTAINS SUPLHITES Wine contains about ten times less sulphites than most dried fruits, which can have levels well over 1000 ppm. So if you regularly eat dried fruit and do not have any adverse reaction you are probably not sensitive to sulphites. DID YOU KNOW… immune responses, exhibiting symptoms such as headaches or a stuffy nose and sometimes more serious effects. A winemaking process called malolactic fermentation is a common source of amines. Virtually all redwines go throughmalo, as do buttery Chardonnays, as well as other bigger whites and sparkling wines. Aromatic and fresher whites, such as Sauvignon Blanc, are unlikely to have undertaken this process. It’s also important to note that just because a wine is “natural” that doesn’t mean it has lower biogenic amines. In fact, native fermentations can sometimes increase the chance of compounds like histamine and tyramine forming. Sowhat can you do tominimise the perils of wine consumption and the so-called “sulphur headache”? 1. Drink less!! 2. Drink plenty of water. 3. If the RWH is a common feature of your “wine flu” then taking an antihistamine before drinking red wine may assist you, but please consult your doctor first. 4. Drink two cups of coffee prior to drinking red wine, as this is said to constrict blood vessels and limit migraines. 5. Opt for lighter-coloured wines. This can reduce the effects, since the lighter hue means there are fewer tannins. One of my favourite winemakers, Taras Ochota (RIP), once said “grapes have something to say”. If sulphur is used marginally it can cherish the voice of the grape; used in excess it will mute it. A century ago some wines would contain as much as 500mg of sulphur dioxide per litre; in South Africa today maximum levels of sulphur dioxide permitted in wines are 150 mg/litre. Ironically, just as interest in the sulphite content of wine has increased, technology available to winemakers, as well as the on trend minimalist approach, means levels of sulphur in wine are actually at an all-time low. But of course these days everyone has a mouthpiece and the social justice warriors are always seeking something to shout about, whether it’s American politics, mask- wearing protocols or the terrible headache that they get the day after drinking too much wine. So there we have it folks, sulphur is not a villain at all, it is actually just a defender of wine; a guardian angel protecting the integrity of the vintage. Sulphur dioxide is very safe, effective and useful in awell-madewine. As the RobinHoodquote goes “At the end of the day, I fight for those who cannot fight for themselves. If that makes me an outlaw, so be it. I’ve been called worse”. And that is the role of sulphur, helping the grape and winemaker achieve greatness in wine which would be unobtainable without SO 2 ’s helping hand.