As an expert sommelier and brewer, I can confidently say that champagne does contain sulfites. In fact, sulfites are a natural byproduct of the fermentation process in wine production, including champagne. It is impossible to find a completely sulfite-free champagne or any other type of wine for that matter.
Sulfites, which are sulfur-based compounds, play an important role in winemaking. They act as a preservative, helping to prevent oxidation and ensure the wine's stability and longevity. This is particularly crucial for sparkling wines like champagne, which undergo a secondary fermentation in the bottle and require extended aging before release.
The sulfur dioxide (SO2) that is naturally present in wine acts as an antimicrobial agent, inhibiting the growth of bacteria and other microorganisms that could spoil the wine. It also helps to prevent the wine from turning into vinegar. Without sulfites, wines would be much more prone to spoilage and have a shorter shelf life.
It's worth noting that while sulfites occur naturally in wine, winemakers may also add additional sulfites during the winemaking process. This is done to ensure consistency, control oxidation, and protect the wine during transportation and storage. The amount of sulfites added can vary depending on the winemaker's preference and the style of wine being produced.
Now, it is important to address the misconception around “sulfite-free” prosecco and champagne. Some people may have a sensitivity or allergy to sulfites, and they may be looking for wines that have lower levels of sulfites. While there are wines labeled as “low sulfite” or “no added sulfite,” it's important to understand that these terms do not mean the wine is completely sulfite-free.
In the United States, wines that contain more than 10 parts per million (ppm) of sulfites are required by law to indicate “contains sulfites” on the label. This labeling requirement applies to all wines, including prosecco and champagne. However, even wines labeled as “sulfite-free” or “no added sulfite” can still contain naturally occurring sulfites, as they are a natural byproduct of fermentation.
In my personal experience, I have come across individuals who claim to have a sulfite sensitivity and avoid wines that contain sulfites. However, it's important to note that sulfite sensitivity is relatively rare, and most people can consume wines with sulfites without any adverse effects. In fact, many common foods and beverages, such as dried fruits, processed meats, and even some medications, contain higher levels of sulfites than wine.
Sulfites are a natural component of wine, including prosecco and champagne. Sulfite-free prosecco and sulfite-free champagne do not exist because it is impossible to produce wine without any sulfites at all. Sulfites play a crucial role in preserving wine and preventing spoilage. However, it is important for individuals with sulfite sensitivities to be aware of the sulfite content in wines and make choices that suit their dietary needs.