Nearly every wine made has some sulphur in it as winemakers may use sulphur dioxide at four stages of wine production – harvesting, crushing, fermentation and bottling.
Harvesting – sulphur dioxide may be applied to inhibit an uncontrolled fermentation caused by wild yeasts.
Crushing – sulphur dioxide may be added to prevent wild yeasts from interfering with fermentation.
Winemakers prefer cultured yeasts, which are sulphur dioxide resistant.
Fermentation – sulphur dioxide may be added at any time to stop or prevent malolactic fermentation.
Bottling – sulphur dioxide is added during bottling to prevent oxidation and an accidental fermentation in the bottle.
Allergies to SO2 are quite common and, as a result there are now a few sulphur free wines available. But these wines are fragile and have a fairly short life span, so you'll want to drink them pretty quickly.
Nature 2009 is a Rhone wine made by Domaine de Fonderche, it is very fruity and light on the palate, reminds me more of a Beaujolais than a full bodied Rhone. A Summer wine and one to seek out for those who are told to keep away from sulphur
Available at €14.99
Julie
JUS DE VINE, PORTMARNOCKCONSUME AND ENJOY IN MODERATION
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