Why are there warnings on wine labels?
In 1985 the Federation of American Societies for Experimental Biology (FASEB) was hired by the government to determine the link between sulfites and health problems. Although it was determined that the vast majority of people do not have any reaction to sulfites, there are some who can actually go into shock (usually asthmatics who are taking steroids for their condition). For this reason, the FDA began requiring labels on all food and beverages containing more than 10 PPM and prohibited use of sulfites on fruits and veggies meant to be eaten raw, as in salad bars. On dried fruits, this will read in the ingredients list as sulfur dioxide and on a wine label as ‘contains sulfites’. There are currently no regulations requiring reporting the amount of sulfites, but US law restricts the amount in wine to 350 PPM. All of our wines contain less than 100 PPM, with our heartiest, Richard the Lion-Heart, barely above the reporting requirement, at 18 PPM. Orange juice and pickles contain more su
