Style: February 09, 2018

84 STYLE | wine
HOLD THE PRESERVATIVES
Unsure what all the fuss is about sulphites in wine? It all
comes down to the fact sulphur dioxide and sulphites are
allergens.
Sulphite (also sulfite)
n. A salt or ester of sulphurous acid
Used as a preservative, sulphur dioxide’s antioxidant and
antimicrobial qualities minimise unwanted bacteria in wine
and is also used to prevent oxidisation – i.e. stop wine
going off. However, those with sensitivities to sulphites
experience allergic reactions (from headaches, hot flushes,
IBS and rashes through to breathing difficulties) and will opt
for wines with labels marked either ‘no preservatives added’
or ‘natural wine’.
The trend to sidestep sulphites is also marketed as a way
to avoid a hangover. Unfortunately, there’s no link, medically
speaking, and overindulging can only be blamed on one
thing – your own self-control. However, if you want to test
the theory yourself, there are a number of options available.
WINE
NEWS
Helping you get the most out of
your favourite drop this summer.
SPRAYS, DROPS OR SACHETS
These types of products can be added to any glass of wine
and tend to consist of a food-grade solution of diluted
hydrogen peroxide. Take note that there are different
formulas for red and white wines, as white wines have more
preservatives than red. Available brands include UBfree
(made in New Zealand) and SO2GO, both of which work
by neutralising free sulphites through rapid oxidisation.
WINE BE COOL
If you want to keep that bottle of your favourite rosé at
the ultimate temperature (7˚C) while dining al fresco, you
don’t have to be reliant on an ice bucket. Products like
The Aficionado are chiller sticks that you can insert into
your bottle to keep it cool from the inside
out. Simply store the stainless-steel stick
in the freezer until that chill factor is
required.
WINE PURIFIER
If you’re opening a bottle at home, Üllo system allows you
to filter the wine as it is decanted, or, simply place the
gadget on top of your glass and fill.
The aim for all products is to lower the sulphite content,
without impacting negatively on the taste of the wine.
PINK CHAMPAGNE
In 1818, Madame Clicquot deviated
from the norm. She blended red
wine made from grapes from
Bouzy (a subregion of Champagne)
with the classic Yellow Label
champagne – voilà, Veuve Clicquot
Rosé was born. Two hundred
years on and we are still enjoying
this full-bodied summer delight.
The blend boasts flavours of ripe
strawberries and cherries, and pairs
well with red fruits, duck, beef
carpaccio and blini.