TO SULPHUR, OR NOT TO SULPHUR...
In this month's feature we start to get a little more technical and look at the pros and cons of abstaining from the addition of sulphur to champagne.

Sulphur is a natural product. Even if you practice organic viticulture, you can still add sulphur and retain this status. However, more and more we are learning about passionate winemakers in Champagne, and also Burgundy, touting the benefits of lower and sometimes zero use of sulphur in the
wine making process!

Sulphur Dioxide is a chemical compound that can be added to packaged food and beverages to act as a preservative to stop spoiling, changing flavour and aroma, and as an antioxidant to extend the life and stability of wine. Sulphur in small quantities is relatively harmless, but can bring on
reactions such as redness of cheeks, hay fever symptoms and feelings of being hung over in some individuals.

Today, more and more there is this belief that sulphur strangles the wine and limits its expression and character. A group of brave and passionate producers have begun abstaining from the addition of sulphur altogether, which allows their wines to completely express their terroir and show their full aromatic potential.

This is incredibly risky as the wines have no insurance policy to protect against spoiling, but amazing when you experience the wine in its full intended glory. This month we present to you two sulphur free wines of superb quality: Vincent Couche Élégance and Chavost Blanc d'Assemblage.

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