SC - Re[2]: sca-cooks Sulfites in wine/food

[Chuck Graves]

     Greetings from Tadhg.
     
     Couldn't resist the discussion on this topic.  While I am not 
     sensitive myself, I have had several friends who have complained of 
     the headaches they receive from store-bought wines.
     
     Now, before you start snickering about knowing the "real" reason for 
     their aches, consider the following.  A "hangover" does not: a) have 
     an onset of 15 minutes or less, b) normally come accompanied by 
     symptoms of hay fever or head cold, and c) punish you for drinking a 
     glass and a half of wine.
     
     Additionally, most of those same friends have been able to identify to 
     me a small handful of champagnes they can enjoy as well as most of the 
     wines I have given them.  The brands I have been able to investigate 
     have all been "traditional" champagnes--in other words, bottle 
     conditioned champagne.  While I am not a doctor, the descriptions 
     certainly sound like allergies to me.
     
     To say the least, these gentles are my main reason for never using 
     sulfites.  (The other reason is I am a closet authenticity maven when 
     it comes to brewing--chemistry sets are NOT period.)