Antonio Nardi-Dei da Filicaja Dotti > wrote in message >. ..
> On 25 Nov 2004 14:48:57 -0800, (Mark Willstatter)
> wrote:
>
> >
> >Not just in German wines but white wines generally have higher S02
> >levels. Headaches, however are *not* typically a symptom of allergic
> >reactions to sulfites, which run to more typical allergic symptoms:
> >tightness and itchiness in the throat, respiratory problems, that sort
> >of thing.
> >
> >- Mark W.
>
>
> White wines have generally a higher combined SO2 level. And SO2 is
> often causing headaches. It is nothing to do with allergy; is just a
> normal reaction. Some people is more sensitive.
>
> When grapes are not perfect, the level of free SO2 must be higher in
> order to prevent unwanted fermentaions or disease of the wine. White
> wines have often more tendence to combine SO2 then red wines
> (therefore to have the same level of free SO2 you will have to have a
> higher level of combined SO2). That partially explains why expensive
> wines are often not giving headaches and why white wines are giving
> more headaches than red wines.
>
> SO2 is used even to select yeast.
>
> In Europe the maximum level for combined SO2 allowed for quality wines
> is 160 mg/l (the minimum -depending of the quality level and the
> Country- is about 50 mg/l). Anyway a higher level than 110 mg/l can
> cause headaches or, more precisely, that strange feeling like to have
> a too small hat.
>
> A suggestion: drink only wines made with grapes in perfect conditions!
> And not only for sulfites level...
>
> Antonio.
> www.filicaja.it
>
Antonio, I call it an "allergy" and you call it a "sensitivity" but I
can tell you headaches are *not* a common symptom of sulfite
allergy/sensitivity. Because of the silly sulfite labeling rules we
have in the US, many wine consumers are convinced that sulfites are
causing problems when they are not. One place on the web where this
is discussed is he
http://www.wineloverspage.com/winead...swa030901.html. Excerpting
the most pertinent passage, "If you get a headache or a stuffy nose
after drinking wine, you may be allergic to something - perhaps the
histamines in some red wines. But it's not the sulfites."

Like Michael, your post is the first I've ever heard about a minimum
level for sulfites in wine and I am frankly skeptical. Wineries in
the US are not *required* to add sulfites at all, market their wine as
such and are allowed to omit the "contains sulfites" level if sulfite
content from fermentation is under 10 parts per million. It has to be
said that the resulting wine is usually not very good but it is
allowed. I would be very surprised if Europe demands the use of
sulfites curious if you can point us to any such regulation.

- Mark W.