First, sulfites do not have a smell, do not have a taste. Sulfites are essential for wine nutrition, and have been used since antiquity to preserve and disinfect during the production and storage. This is why most of the bottles will indicate, "contains sulfites." Even organic wine contains sulfites, and the label usually states that no sulfites were added. Without being too technical, an organic wine is a system of grape growing which is based not on the plant but on an attempt at rational management of the living part of the soil, without the use of chemicals like pesticides.

Sulfite is used today in the production of virtually all wines. In the vineyard sulfite is widely used to protect vines against powdery mildew and downy mildew.

During travel abroad, when tasting at the wine location, we almost always say "Wow, the wine tastes different, than in the bottle at home!" While the ambiance at the cute little village café may have something to do with it, we also have to understand that these beautiful wines are sometimes extremely brutalized while traveling ­ bad weather, rough seas, turbulence in the air, etc. While we usually don't think about it, this is what causes the difference between the taste at the point of origin and the taste when the bottle finally arrives in the stores. Wine storage in our house or closet is a key factor also, since the wine needs to rest. A bottled wine is always alive. When it is not, it could be corked or turn as vinegar and therefore ready to make beef bourguignon!

I have been approached many times and told "I have a headache, is it because of sulfites?" Quality of wine is important; when we taste beautiful wines, so simple and pleasant, it seems to me we could drink more, with no reaction the next morning. If you drink an unknown wine and you consume a lot, most of the time this is where it will affect your system. Winemaking is individual to the vintner's style, as it is to a great chef. No one makes the same wine, in the same style. There is always a little magic added.

 Heavy red wines are not meant to be consumed without food. Red wine dehydrates us quickly and we should always have water on the table. Lighter wines, rosé or pinot noir for example, are easy and extremely flavorful to be consumed alone.

In conclusion, it is important to drink quality wines. Bad wine is like a bad oyster, a reaction is guaranteed. This is why the quality plays a key role in our next day reaction ­ usually it has nothing to do with sulfites. Sulfites are used to preserve only. If you are not as knowledgeable, have someone help with your wine selections to point you to the best wine for the best value, ensuring quality and taste.

Jean L'Hereault is a certified Sommelier and a wine consultant for ABC Fine Wine & Spirits. Questions for Jean can be sent to Taste Dining & Travel or e-mailed to finelli@tasteweb.net.