Sulfites, or sulfur dioxide (SO2), are a common additive in winemaking used to preserve freshness, prevent oxidation, and inhibit the growth of undesirable microbes.
They are naturally present in grapes, but additional sulfites are often added during various stages of winemaking, such as crushing, fermentation, and bottling.While it's a common misconception that New World wines contain higher levels of sulfites compared to Old World wines, there isn't necessarily a strict correlation between the geographic origin of the wine and its sulfite content. Sulfite levels can vary widely depending on winemaking practices, grape variety, and individual producer preferences, rather than simply being determined by whether a wine comes from a New World or Old World region.
That said, some perceptions may arise due to differences in winemaking regulations and labeling practices between New World and Old World regions. In some New World countries like the United States, Australia, and New Zealand, regulations often require wines to list sulfite content on the label if it exceeds a certain threshold, typically around 10 parts per million (ppm). As a result, consumers may be more aware of sulfite levels in New World wines due to this transparency.
Additionally, New World winemakers, particularly in regions with warmer climates, may use sulfites more liberally as a tool to preserve wine freshness and stability, especially in wines intended for export or long-distance transportation. This can lead to a perception that New World wines contain higher levels of sulfites, although this may not always be the case.
Ultimately, the perception of sulfite levels in New World wines should be taken with a degree of nuance, as sulfite content can vary widely among wines regardless of their geographic origin, and many factors beyond region play a role in determining sulfite levels in wine.