Preservative Free Wine

Sulphur Dioxide or S02 is a natural by-product of wine-making. I don't admit to knowing a lot about the science or use of sulphur dioxide as an additive to the wine-making process, but for the fact its use as an antimicrobial agent and antioxidant preserves the wine quality and freshness. Along with over-consumption, it's all the additives and preservatives that tend to give you the "my head has been gripped in a vice and a thousand Russian Cossacks have been dancing on my brain" feeling after a night out on the tiles. Simplified, the quality of the grape - the ratio of residual sugar to alcohol will determine how much sulphur dioxide is added.

My own personal experience with organic and preservative free wines has largely been very positive.There are a few I think you should try, including this Italian branded "Zero" Vendemmia 2011 Sulphur Dioxide free wine I tried on the weekend. It has cherry and Christmas cake notes with a hint of smoke. It's retails at $29.99 a bottle or as it's advertised in my local for $22.99 as a part of a 6-pack. So whilst it's not necessarily a "weekday" wine - I have no issue to spend the extra dollars on something I know I am going to enjoy, and something a little more "green".

Another great preservative free wine is Australian made King Valley's La Cantina Sangiovese or Cabernet Sauvignon. You can buy La Cantina from Dan Murphy's or check their website out here

And perhaps a lesser known organic wine which I first tried at No 10 William St Winebar at Paddington, called Hochkirch Maximus Pinot Noir from Henty in Western Victoria. You can pick up it up by the bottle or case from Organic Wine's website which you can check out by clicking here