As in other wine regions in France, there are those in Champagne who are attempting to make wines without the use of sulfur. Most of these are experimental cuvées that haven’t been released, although it’s possible that we’ll see a few more unsulfured champagnes on the market in the near future.
Sulfur is used as a preservative, and for good reason. I am not one of those who believes that sulfur is intrinsically evil and needs to be eradicated. As with most t
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