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The Truth about Sulphates in winemaking: do they really cause headaches?

When it comes to wine, few topics spark as much debate as the use of sulphates (or sulfites, as they’re often called). For some, sulphates are a necessary part of winemaking, ensuring stability and preserving flavor. For others, they’re the alleged culprits behind those dreaded wine-induced headaches. But what’s the real story? Are sulphates truly to blame, or is this just a widespread myth? Let’s dive into the science and separate fact from fiction.

What Are Sulphates, and Why Are They Used in Winemaking?

Sulphates, or sulfur dioxide (SO₂), are compounds used in winemaking as preservatives and antioxidants. They play a crucial role in protecting wine from oxidation and microbial spoilage. Without sulphates, wine would be far more susceptible to turning into vinegar or developing off-flavors. Even in ancient times, winemakers used sulfur-based compounds to preserve their wines, though modern techniques have refined the process.

Sulphates are added at various stages of winemaking:

• During fermentation: To control wild yeast and bacteria.
• After fermentation: To prevent oxidation and maintain freshness.
• Before bottling: To ensure the wine remains stable during storage and transport.

Interestingly, sulphates are also a natural byproduct of fermentation, meaning even wines labeled as "no added sulphates" still contain trace amounts.

The Headache Debate: Are Sulphates Really to Blame?

One of the most persistent claims about sulphates is that they cause headaches. This belief has led many wine drinkers to seek out low-sulphate or sulphate-free wines. But is there any scientific basis for this?

The Science Says: Probably Not

Research has shown that sulphates are unlikely to be the primary cause of wine-related headaches. In fact, only about 1% of the population is truly sensitive to sulphates, and even then, the symptoms are typically respiratory (like asthma) rather than headaches. The FDA estimates that less than 0.1% of people have a severe sulphite allergy, which is far lower than the number of people who blame sulphates for their wine headaches.

So, if sulphates aren’t the main culprit, what is? There are several other potential causes of wine-induced headaches:

• Histamines: Red wine, in particular, contains histamines, which can cause headaches in sensitive individuals. Histamines are naturally occurring compounds that dilate blood vessels, potentially leading to discomfort.
• Tannins: These compounds, found in the skins, seeds, and stems of grapes, are more prevalent in red wines. Tannins can trigger headaches in some people by releasing serotonin, a neurotransmitter that can cause blood vessels to constrict.
• Alcohol Content: Higher alcohol levels can lead to dehydration, a common cause of headaches. Alcohol also dilates blood vessels, which can contribute to discomfort.
• Tyramine: This compound, found in aged and fermented foods (including wine), has been linked to headaches in some individuals.
• Sugar Levels: Sweet wines or those with residual sugar can cause blood sugar spikes and crashes, which may lead to headaches.

Why Do People Blame Sulphates?

If sulphates aren’t the main cause of headaches, why do so many people point the finger at them? There are a few reasons:

• Misinformation: The idea that sulphates cause headaches has been widely circulated, often without scientific backing.
• Labeling: Wines with "no added sulphates" are marketed as healthier or more natural, reinforcing the perception that sulphates are harmful.
• Placebo Effect: If someone believes sulphates cause headaches, they may experience symptoms simply because they expect to.

Should You Avoid Sulphates in Wine?

For most people, there’s no need to avoid sulphates in wine. They’re a vital tool for winemakers, ensuring that the wine you enjoy is fresh, stable, and free from spoilage. However, if you suspect you’re sensitive to sulphates or other compounds in wine, here are a few tips:

• Experiment: Try wines with lower sulphate levels or sulphate-free options to see if it makes a difference.
• Stay Hydrated: Drinking water alongside wine can help mitigate dehydration-related headaches.
• Choose Wisely: Opt for wines with lower alcohol content or fewer tannins if those are potential triggers for you.

The Bottom Line

Sulphates are an essential part of winemaking, and the evidence suggests they’re not the primary cause of wine headaches for most people. While individual sensitivities vary, factors like histamines, tannins, and alcohol content are more likely to blame. So, the next time you enjoy a glass of wine, you can raise your glass to sulphates—without worrying too much about that headache myth. Cheers! 🍷

Sediment in Wine Bottles - what the heck?

If you’ve ever poured a glass of wine and noticed tiny particles or a grainy residue at the bottom of the bottle, you’ve encountered sediment. At Bunnycup, our "Summertime" white wine is notorious for this.  While it might seem off-putting at first, sediment is a natural occurrence in many wines and is often a sign of quality and minimal intervention in the winemaking process. Let’s dive into what sediment is, where it comes from, and why it’s sometimes present in your favorite bottle of wine.

What Is Sediment?

Sediment is a collection of solid particles that can form in wine as it ages. These particles can vary in size and texture, ranging from fine, dust-like grains to larger, crystalline structures. Sediment is typically composed of:

• Tannins and Phenolic Compounds: Over time, tannins (naturally occurring compounds found in grape skins, seeds, and stems) can bind together and fall out of suspension, forming sediment.
• Tartrates: These are tiny crystals of potassium bitartrate, a natural byproduct of tartaric acid found in grapes. They’re often referred to as "wine diamonds" and are completely harmless.
• Dead Yeast Cells: Yes, this is kinda gross.  Generally, we avoid this at Bunnycup by filtering all of our wines with serile filtration. In wines that undergo fermentation in the bottle (like some sparkling wines or natural wines), dead yeast cells can accumulate as sediment.
• Pigments and Other Solids: In red wines, pigments from grape skins and other organic matter can also contribute to sediment.

Where Does Sediment Come From?

Sediment is a byproduct of the winemaking and aging process. Here’s how it forms:

• Aging in the Bottle: As wine ages, chemical reactions occur that cause compounds like tannins and pigments to polymerize (bind together) and eventually fall out of solution. This is especially common in older red wines, which tend to have more tannins and phenolic compounds.
• Unfiltered or Unfined Wines: Many winemakers choose not to filter or fine their wines, as these processes can strip away some of the wine’s flavor, texture, and complexity. As a result, these wines are more likely to develop sediment over time.
• Natural Winemaking: In natural or minimal-intervention wines, sediment is even more common because these wines are often bottled with little to no filtration or additives.

Is Sediment a Bad Thing?

Not at all! In fact, sediment is often a sign of a well-aged or minimally processed wine. Here’s why:

• Indicates Aging Potential: Sediment is more common in wines that have been aged for several years, particularly red wines like Cabernet Sauvignon, Syrah, or Bordeaux blends. It’s a sign that the wine has matured and developed complexity.
• Minimal Intervention: Wines with sediment are often made with fewer technological interventions, allowing the wine to express its natural character.
• Harmless to Drink: While sediment might not be pleasant to chew on, it’s completely safe to consume. It won’t affect the flavor of the wine, though it can add a slight bitterness or grittiness if stirred up.

How to Handle Sediment in Wine

If you encounter sediment in your wine, don’t panic! Here are a few tips for dealing with it:

• Decant the Wine: Pour the wine slowly into a decanter, leaving the sediment behind in the bottle. A candle or flashlight under the neck of the bottle can help you see when the sediment is about to reach the pour spout.
• Stand the Bottle Upright: If you know your wine has sediment, stand the bottle upright for a few hours (or even a day) before opening it. This allows the sediment to settle at the bottom, making it easier to separate when pouring.
• Use a Strainer: For smaller particles, a fine mesh strainer or cheesecloth can help catch any sediment as you pour.

Final Thoughts

Sediment in wine is nothing to fear. It’s a natural part of the winemaking process and often a hallmark of quality, age, and craftsmanship. The next time you spot those tiny particles in your glass, take it as a sign that you’re about to enjoy a wine with character and history. Cheers to embracing the beauty of imperfection in every bottle! 🍷

Have you ever encountered sediment in your wine? Share your experiences in the comments below!

 

Reds, Whites and Rose. How are they different?

Ah, wine. It's pretty darn good stuff, and the reason we all pretend to know what "tannins" are at dinner parties. But let’s face it: the world of wine can be a little overwhelming. Red, white, rosé—what’s the deal? Are they all just grape juice with a fancy label and a higher price tag?  Fear not,  we’re about to explain it all in our most "unfussy" fashion. 

Red Wine: The Big, BolD Hero

How It’s Made:
Red wine is like your intense buddy who always has a story to tell. It’s made from dark grapes, and here’s the biggest factor: the grape skins stay in the mix during fermentation. That’s right—skins, seeds, stems, and all. This skin contact is what gives red wine its deep color, bold flavors, and those fancy tannins that make your mouth feel like it’s been lightly sandpapered.

Flavor Profile:
Red wine is like, the James Bond of wine: sophisticated, complex, and a little dangerous. You can taste everything from dark fruits like blackberries and plums to earthy notes like leather, tobacco. Popular reds include Cabernet Sauvignon (the CEO of wines), Pinot Noir (the sensitive artist), and Merlot (the reliable best friend).

Food Pairings:
Pair red wine with foods that can handle its big taste: think steak, burgers, or a charcuterie board that’s basically a meat rainbow. 

White Wine: The Crisp, Refreshing Bestie

How It’s Made:
White wine is the cool, breezy friend who always knows how to lighten the mood. It’s typically made from green or yellow grapes (although believe it or not - sometimes red grapes make white wine too!), and here’s the twist: the skins are removed before fermentation. No skins, no drama—just pure grape juice turning into something magical. White wine is often fermented at cooler temperatures to keep those fresh, zesty flavors intact.

Flavor Profile:
White wine is like a tropical vacation in a glass. Think citrus, green apple, pear, and sometimes even a splash of pineapple or mango. If it’s aged in oak (Chardonnay, for example), you might get hints of vanilla or butter. Popular whites include Sauvignon Blanc (the life of the party), Pinot Grigio (the easygoing one), and Riesling (the sweetheart with a tangy side).

Food Pairings:
White wine is best for lighter dishes. Seafood, salads, chicken, and anything with a creamy sauce are all fair game. It’s also the go-to for “I’m drinking wine at noon and I don’t care what you think” energy.

Rosé: The Fun, Flirty Wildcard

How It’s Made:
Rosé is the Goldilocks of wines—not too red, not too white, but just right. It’s made from red grapes, but the skins only hang out with the juice for a short time (usually a few hours to a couple of days). This brief flirtation gives rosé its signature pink hue and a flavor that’s as fresh as a summer fling. Some rosés are even made by blending red and white wines!

Flavor Profile:
Rosé is like a fruit salad had a pool party. Strawberries, raspberries, watermelon, and citrus all are part of the package. It’s light, refreshing, and fun. Whether it’s bone-dry or slightly sweet, rosé is the wine that says, “Why so serious?”

Food Pairings:
Rosé is the ultimate crowd-pleaser. It pairs well with everything from grilled veggies to sushi to your mom’s potato salad. 

What Makes Wine Taste the Way It Does?

Great question.  In reality, there are lots of things that contribute to wine's unique flavors:

• Grape Variety: Different grapes bring different vibes. Cabernet Sauvignon is bold; Chardonnay is buttery; Pinot Noir is… complicated.
• Terroir: Fancy word, right?! This refers to the environment where the grapes grow—soil, climate, and all that jazz. It’s like the grape’s hometown pride.
• Winemaking Techniques: Fermentation temperature, aging (oak barrels vs. stainless steel), and even the yeast used can all shape the final flavor.
• Aging: Some wines get better with age (like a fine cheese or your sense of humor). Others are meant to be enjoyed young and fresh, like rosé.

How to Choose Your Wine Soulmate

Choosing between red, white, and rosé is like picking your favorite rom-com: it depends on your mood.

• Feeling fancy? Go red.
• Need a pick-me-up? Grab a white.
• Living your best life? Rosé all day.

And remember, the best wine is the one you enjoy drinking.  This is a core philosophy for us at Bunnycup.   Don’t let anyone tell you otherwise unless they’re paying for the bottle. Then, by all means, let them talk!

Stay Unfussy! 🍷

 

 

Fruit wines - give em' a shot!

When you think of wine, chances are your mind immediately drifts to lush vineyards, rows of grapevines stretching to the horizon, and a sommelier swirling a glass of Cabernet Sauvignon while muttering something about "hints of blackberry and oak." But what if I told you there’s a whole other world of wine out there—one that’s fruity, fun, and a little bit rebellious? Enter fruit wines, the quirky cousins of traditional grape wines. They’re here to shake up your wine rack and challenge your taste buds in the best way possible.

What Exactly Are Fruit Wines?

Fruit wines are exactly what they sound like: wines made from fruits that aren’t grapes. Think apples, berries, peaches, pears, cherries, and even more adventurous options like pineapple or mango. These wines are crafted through a similar fermentation process as grape wines, but they bring their own unique flavors, colors, and personalities to the table.

While grape wines have been hogging the spotlight for centuries, fruit wines have been quietly doing their thing in the background, often overshadowed but never outclassed. They’re the underdogs of the wine world, and honestly, they deserve more love.

How Do Fruit Wines Compare to Grape Wines?

Let’s break it down, shall we? Here’s how fruit wines stack up against their grape-based counterparts:

1. Flavor: A Fruity Explosion

Grape wines are known for their complex flavor profiles—think earthy, tannic, and sometimes downright mysterious. Fruit wines, on the other hand, are like a flavor fireworks show. They’re bold, vibrant, and unapologetically fruity. A sip of blackberry wine tastes like summer in a glass, while apple wine feels like autumn at an orchard. If grape wines are a symphony, fruit wines are a pop concert—loud, fun, and impossible to ignore.

2. Sweetness: Not Always a Sugar Bomb

One of the biggest misconceptions about fruit wines is that they’re all sweet. While many do lean toward the sweeter side (looking at you, strawberry wine), there are plenty of dry and semi-dry options out there. It’s all about the winemaker’s style and the fruit used. So, if you’re not a fan of sugary drinks, don’t write off fruit wines just yet.

3. Versatility: The Life of the Party

Grape wines can be a bit… serious. They come with rules: red with meat, white with fish, and don’t even think about pairing a Merlot with sushi. Fruit wines, however, are the life of the party. They’re versatile, approachable, and perfect for experimenting. Pair a peach wine with spicy Thai food, or sip a cherry wine with dark chocolate for a match made in heaven. The possibilities are endless.

4. Alcohol Content: A Lighter Buzz

Fruit wines often have a slightly lower alcohol content than grape wines, making them ideal for those who want to enjoy a glass (or two) without feeling like they’ve been hit by a wine truck the next morning. They’re the perfect choice for a lazy afternoon picnic or a casual get-together with friends.

5. Color: A Rainbow in Your Glass

Forget about red, white, and rosé—fruit wines come in every color of the rainbow. Blueberry wine? Deep purple. Pear wine? Golden sunshine. Raspberry wine? A vibrant pink that’s basically Instagram bait. Drinking fruit wine is like sipping on a work of art.

Why Aren’t Fruit Wines More Popular?

Good question! Fruit wines have been around for centuries, but they’ve often been dismissed as "country wines" or "homemade concoctions." While it’s true that some fruit wines can be hit-or-miss (we’ve all had that one overly sweet bottle at a local fair), the craft of fruit winemaking has come a long way. Today, there are award-winning fruit wineries producing sophisticated, high-quality bottles that can hold their own against any grape wine.

The real issue might be snobbery. Let’s face it: the wine world can be a bit elitist. But here’s the thing—wine is supposed to be fun. It’s about exploring new flavors, sharing a bottle with friends, and finding what you love. And if what you love happens to be a glass of tart, tangy rhubarb wine, then more power to you.

How to Get Started with Fruit Wines

Ready to dip your toes into the fruity side of wine? Here are a few tips:

• Start Local: Many small wineries (one in particular comes to mind!) specialize in fruit wines, so check out what’s available in your area. You might discover a hidden gem.
• Experiment: Don’t be afraid to try something new. If you’re a fan of dry wines, go for a dry apple or pear wine. If you have a sweet tooth, dive into a bottle of blueberry or raspberry wine.
• Pair Creatively: Fruit wines are incredibly food-friendly. Try pairing a citrusy orange wine with seafood, or a rich blackberry wine with barbecue.
• Chill Out: Most fruit wines are best served chilled, making them perfect for warm weather sipping.

The Bottom Line: Fruit Wines Are Here to Play

Fruit wines may not have the centuries-old prestige of grape wines, but what they lack in tradition, they make up for in personality. They’re fun, flavorful, and a little bit rebellious—kind of like the cool cousin who shows up to family gatherings with a new tattoo and a killer playlist. So, the next time you’re in the mood for something different, skip the Cabernet and grab a bottle of fruit wine instead. Who knows? You might just find your new favorite.

Cheers to breaking the rules and embracing the fruity side of life! 🍎🍒🍑