Wine Sulfites Explained: Everything You Need to Know
Learn what sulfites are in wine, why they're used, if they cause headaches, and how to find low-sulfite or sulfite-free wines.
Wine Sulfites Explained: Everything You Need to Know
Wine labels warn "Contains Sulfites," creating concern and confusion among wine drinkers. Are sulfites dangerous? Do they cause headaches? Why are they added to wine? This comprehensive guide answers all your questions about sulfites in wine.
What Are Sulfites?
Scientific definition: Sulfites are sulfur dioxide (SO₂) compounds used as preservatives.
Simple explanation: Naturally occurring and added compounds that prevent wine from spoiling, oxidizing, or turning to vinegar.
Chemical forms:
- Sulfur dioxide (SO₂)
- Sodium metabisulfite (added to wine)
- Potassium metabisulfite (added to wine)
Where they come from:
- Natural fermentation: All wine contains some sulfites naturally (10-40 ppm)
- Added by winemakers: Additional sulfites preserve wine (total 20-350 ppm)
Why Do Winemakers Add Sulfites?
1. Prevent Oxidation
Problem: Oxygen turns wine brown, flat, and vinegar-like
Solution: Sulfites act as antioxidants, protecting wine from oxygen
Result: Wine stays fresh, vibrant, and aromatic
2. Kill Unwanted Bacteria and Wild Yeast
Problem: Unwanted microbes create off-flavors, spoilage, or re-fermentation
Solution: Sulfites act as antimicrobial agents
Result: Clean, stable wine
3. Preserve Color and Flavor
Problem: Wine flavors degrade over time
Solution: Sulfites stabilize color compounds and aromatics
Result: Wine tastes as intended, even months or years after bottling
4. Enable Aging
Problem: Wine without preservatives spoils quickly
Solution: Sulfites allow wine to age gracefully for years or decades
Result: Age-worthy wines (Bordeaux, Barolo, vintage Port)
Sulfite Levels in Wine
Typical sulfite levels (parts per million, ppm):
Natural sulfites (from fermentation): 10-40 ppm (all wine)
Red wine (added sulfites): 20-150 ppm total
- Reds need less sulfite (tannins are natural preservatives)
White wine: 100-200 ppm total
- Whites need more sulfites (no tannins)
Sweet wine: 200-350 ppm total
- Residual sugar requires more preservation
"Sulfite-free" wine: Less than 10 ppm (essentially undetectable)
Legal limits:
- U.S.: 350 ppm maximum
- E.U.: 210 ppm (red), 260 ppm (white), 400 ppm (sweet)
Comparison to other foods:
- Dried fruit: 500-3,000 ppm (10-30x more than wine!)
- Orange juice: 250 ppm
- Canned vegetables: 200-500 ppm
- French fries: 50-200 ppm
- Beer: 10-30 ppm
Key point: Wine contains far less sulfites than many common foods.
Do Sulfites Cause Headaches?
Short answer: Probably not.
Why sulfites are blamed:
- Required "Contains Sulfites" label creates awareness and fear
- People assume sulfites = headache
Scientific evidence:
- No proven link between sulfites and headaches in most people
- Only 1% of population has true sulfite sensitivity (mostly asthmatics)
- Headaches from red wine are more common than white wine, but red wine has lower sulfites
Actual headache culprits:
1. Histamines
- Found in red wine skins
- Can cause headaches in sensitive people
- Red wine has 20-200x more histamines than white wine
2. Tannins
- Found in red wine
- Can cause headaches or migraines in sensitive individuals
3. Tyramine
- Amino acid in aged wines and cheeses
- Known migraine trigger
4. Alcohol
- Dehydration causes headaches
- Higher alcohol wines (14-16%) increase headache risk
5. Sugar
- Sweet wines can cause blood sugar spikes and crashes
- Leads to headaches
Bottom line: If you get headaches from red wine but not white wine, it's not sulfites (white has more sulfites). More likely: histamines, tannins, or alcohol.
Sulfite Sensitivity and Allergies
Who is sensitive to sulfites?
1. Asthmatics (5-10% of asthmatics are sulfite-sensitive)
- Can experience wheezing, breathing difficulty, or hives
- Severe reactions are rare but possible
2. General population (<1% sensitive)
- Very rare outside of asthmatics
Symptoms of sulfite sensitivity:
- Breathing difficulty, wheezing (asthma-like)
- Hives, skin reactions
- Digestive upset (rare)
- Headaches (not proven, despite common belief)
If you're truly sulfite-sensitive:
- Avoid dried fruits (highest sulfite levels)
- Avoid processed foods (higher than wine)
- Choose low-sulfite or organic wines
- Consult allergist for testing
Important: True sulfite allergy is extremely rare. If you react to wine but not dried fruit or processed foods, it's likely not sulfites.
Organic, Biodynamic, and Natural Wines
Organic Wine
U.S. organic wine:
- "Organic wine": No added sulfites (less than 10 ppm total)
- "Wine made from organic grapes": Can contain added sulfites up to legal limits
E.U. organic wine:
- Can contain added sulfites
- Lower limits than conventional: 100 ppm (red), 150 ppm (white)
Examples:
- Frey Vineyards (California) – sulfite-free
- Bonterra Organic (California) – low sulfites
Biodynamic Wine
What it is: Holistic, lunar-cycle farming (Demeter certified)
Sulfites: Can contain added sulfites but typically lower than conventional
Focus: Healthy vineyards produce healthy grapes needing less intervention
Examples:
- Benziger Family Winery (California)
- Domaine Zind-Humbrecht (Alsace, France)
Natural Wine
What it is: Minimal intervention winemaking (no strict definition)
Sulfites:
- Some natural wines have zero added sulfites
- Others add minimal amounts (10-50 ppm)
- "Sans soufre ajouté" (French) = no added sulfites
Characteristics:
- Funky, sometimes cloudy
- More variation bottle-to-bottle
- Shorter shelf life without sulfites
Trade-offs:
- More "alive" and expressive (some say)
- Risk of spoilage, off-flavors
- Not for long-term aging
Examples:
- La Garagista (Vermont)
- Gut Oggau (Austria)
How to Find Low-Sulfite Wines
1. Look for organic certification
- "Organic wine" (U.S.) = no added sulfites
- "Wine made from organic grapes" = may contain sulfites
2. Choose red over white
- Reds naturally have lower sulfites
3. Look for "low sulfite" or "no sulfites added" on label
- Some producers advertise this
4. Choose natural wines
- Many natural winemakers minimize or eliminate sulfites
5. Ask at wine shops
- Staff can recommend low-sulfite options
6. Check producer websites
- Some list sulfite levels
Should You Avoid Sulfites?
For most people: No.
Sulfites are safe for 99% of wine drinkers.
Avoid sulfites if:
- You're a severe asthmatic with known sulfite sensitivity
- Allergist confirmed sulfite allergy
- You react to dried fruits, processed foods (high-sulfite foods)
Don't avoid sulfites if:
- You get headaches from red wine (likely histamines, tannins, or alcohol)
- You're concerned about "chemicals" (sulfites are naturally occurring)
- You think all additives are bad (sulfites prevent spoilage)
The Trade-Offs of Sulfite-Free Wine
Pros:
- No added preservatives
- May taste more "alive" or natural
- Good for true sulfite-sensitive individuals
Cons:
- Shorter shelf life (months, not years)
- Risk of spoilage (vinegar, oxidation)
- More variation bottle-to-bottle
- Cannot age long-term
- May have off-flavors (Brett, volatile acidity)
Who should drink sulfite-free wine:
- Sulfite-sensitive asthmatics
- Natural wine enthusiasts
- Those drinking wine immediately (not storing)
Who should stick with conventional wine:
- Anyone who wants consistent, stable, age-worthy wine
- Those who don't have sulfite sensitivity
Common Sulfite Myths Debunked
Myth #1: Sulfites cause hangovers Truth: Alcohol and dehydration cause hangovers, not sulfites. Drink water between glasses.
Myth #2: Red wine has more sulfites than white wine Truth: White wine typically has 50-100% more sulfites than red wine.
Myth #3: Expensive wine has no sulfites Truth: Nearly all wines contain sulfites (natural or added), regardless of price. Even Bordeaux and Burgundy contain sulfites.
Myth #4: European wine has no sulfites Truth: European wine contains sulfites. E.U. requires "Contains Sulphites" label if over 10 ppm.
Myth #5: Sulfites are toxic Truth: Sulfites are safe for 99% of people. They're naturally occurring and used in many foods.
Frequently Asked Questions
Q: Do all wines contain sulfites? A: Yes, all wines contain at least trace amounts (10-40 ppm) from natural fermentation. Most wines also have added sulfites.
Q: Which wines have the lowest sulfites? A: Red wines, organic wines (U.S. "organic wine"), and natural wines typically have the lowest sulfite levels.
Q: Can I remove sulfites from wine? A: No reliable method exists. Products claiming to remove sulfites (drops, wands) are largely ineffective or unproven.
Q: Why do wine labels say "Contains Sulfites"? A: U.S. law requires this label if sulfite levels exceed 10 ppm (essentially all wine). It's a disclosure for sulfite-sensitive asthmatics.
Q: Are sulfites the same as sulfates? A: No. Sulfites (SO₂) are preservatives. Sulfates are minerals in soil/water, unrelated to wine preservatives.
Q: Do sulfites affect the taste of wine? A: In normal amounts (20-200 ppm), sulfites don't affect taste. Excessive sulfites can smell like burnt matches.
The Bottom Line
Sulfites are safe, natural, and necessary preservatives for nearly all wine. They prevent oxidation, spoilage, and enable aging. Only 1% of the population (mostly asthmatics) has true sulfite sensitivity.
If you get headaches from wine, it's likely histamines, tannins, or alcohol—not sulfites. Red wine has lower sulfites than white wine yet causes more headaches.
Low-sulfite or sulfite-free wines are available for those with true sensitivity, but most people don't need to avoid sulfites.