Sans soufre. Without sulfur. Everything sounds more profound in French. The average consumer has a vague fear of sulfites anyway, along with nitrates and MSG. Winemakers always point out that some sulfur is produced naturally during fermentation, but we all get nervous when free sulfur dips below 25 ppm. A little at the crusher keeps bad bugs away, while reductively made whites swallow hundreds of grams per ton. Sulfur is the most important additive in preserving wine quality. It is predictable and benign. Is it even worth debating?

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