Just thought I’d provide you a little bit of insight as to why it is difficult to find wine without added sulfites. First, all wine contains some sulfites, as it is a natural byproduct of the fermentation process. Most all winemakers, even the organic ones, add more sulfites to the wine as a preservative. Wine without add sulfites goes “bad” very quickly and can become vinegar in a matter of months; as a result, they have a short shelf life.

Studies have shown that sulfites cause little to no problems in most people without allergies and asthma, even when large amounts are consumed. Often, when people experience an uncomfortable reaction to wine, it is caused by other factors and not simply the sulfites.

I hope that this information has helped clarify why our sulfite-free wine selection is not more robust. Thanks for commenting!