Sulfite is sulfur dioxide, or SO2. It’s a common preservative, measured in parts per million (ppm). Without sulfites, oxygen has free reign to spoil things (think brown apples, fruit, meat, you name it). Wine is particularly susceptible to spoilage from oxygen and bacteria, so a measured amount is necessary to keep your wine from tasting like a rotten apple. Or a wet mouse. Or both. 

A small amount of sulfites are naturally produced as part of any fermentation, about 4-6ppm. Often during the winemaking process a small amount of additional SO2 is added at bottling to ensure you’re not buying vinegar. With the natural winemaking trend in full swing, many winemakers aim for a total combined sulfite measure of 40ppm or less. But, even those not adhering to strict limits (wine is – at most – 150ppm) are still nowhere near the level of sulfites found in common foods. 

Average sulfite levels: 
Lemon Juice: 275ppm 
French Fries: 350ppm 
Bacon: 700ppm 
Dried Fruit: 1,800ppm 

Here’s a sampling of low-sulfite wines we carry. We have many more on the shelves. Stop in the store and look for the orange shelf tags which highlight wines are made with low amounts of manipulation in the vineyard and winery, including only enough SO2 to keep the wine intact.