Getting Healthy Weblog

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Wine! May 27, 2008

Filed under: Uncategorized — ccbowden @ 3:12 am
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Uh la la!  I can enjoy a nice glass of red wine again.  With all of my health issues that are going on, I have stopped drinking alcohol the way I used to when I was younger.  I now seem to get a very ‘full’ feeling after having a little bit to drink.  It really isn’t a comfortable feeling.  Since I have been looking into all of my allergies and trying to get healthy, I realized that I couldn’t drink just anything – no beer, wine or spirits.  I found that I missed the occasional glass of wine either on a summer’s day or while cooking in the kitchen.

I had understood that in a lot of wines and beers there were sulfites added as a preservative. A good web site that explains about sulfites is Sulfites from the Canadian government.

At Whole Foods I found a wine called Stellar Organics that is reasonably priced at $9.99 and does not contain any added sulfites.  Along with no added sulfites, the way the wine is produced, it possibly may eliminate a lot of the natural sulfites that occur.  I have put an email into the company regarding this.  When I get a response, I will add it to this blog page later.

Last night for my 40th birthday party, I had the Stellar wine.  I am pleased to say I feel great today and I am letting all of my friends know about this wonderful wine, with its great taste and wonderful benefits.  I hope I don’t sound too much like a commercial but when I find something good, I will let you know!


UPDATE:  I am pleased that Stellar Wines replied to my email to them about sufites.  Their reply is copied below.  Thank you Dudley!

Hi Cindy

Thanks for your kind words.

There are a lot of half truths surrounding sulphur free wine.

It is true that some (not all) yeasts can make sulphites during the fermentation process. This occurs if the yeast is stressed or if it has a genetic predisposition to doing so. 99.99% of all wines will be sulphite free after fermentation.

We avoid having to use Sulfites (American spelling) by cooling the grape before crushing or de-stemming them.

With modern standards of hygiene and sterile filtration coupled with the use of inert gas, many of the reasons for using Sulfites in wine become less convincing.

So it is not a question of reducing “natural” sulfites, rather it is avoiding the conditions under which they might occur.


Dudley Wilson



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