Truth about Sulfites

What are sulfites and why are they in wine?

Let's get the facts straight- all wines have sulfites. Sulfur dioxide happens in wines naturally when grape juice is fermented. The question is if additional sulfites are added throughout the farming practice and wine making process.
The term 'sulfites' also known as SO2 are made up of antioxidant and antibacterial properties that help with preventing oxidation in wine. Without some sulfites, your favorite bottle of wine would turn into vinegar.

Why do old world  wines have less sulfites than wines from California?

It's simple- Wines that are higher in acidity require less added sulfites and wines with higher sugar content tend to need more sulfites so second fermentation does not occur with the residual sugars in the wine. New word wines are usually lower in acidity and higher in sugar ( meaning higher in alcohol) which results in more added sulfites to preserve the wine.

Think your allergic to sulfites in wine?

The chances are slim. Dried fruits and processed foods hold more sulfites than red wines . By eating those you know if you have an allergy or not.

honey, dijon and zaatar roasted almonds

Roasting almonds is simple. You can add them to a dish to elevate the flavor or enjoy them alone. If you don't like one of these ingredients swap them out for a comparable flavor. Roasting nuts is also a great time to experiment on infusing different spices and flavors together. Get wild. 

Ingredients

• 1 lb raw almonds
• 2 T olive oil 
• 1 T maldon or sea salt 
• 2 T zaatar 
• 2 T honey
• 2 T  dijon mustard

Preheat your oven to 350 degrees. Spread  almonds (or any nuts) on a tin foil lined baking sheet and coat generously with olive oil until they are all glossy. Bake for 12 minutes. At the 6 minute baking mark move the roasted almonds around on the baking sheet. Every oven has a "hot" and "cool" spot and I move the almonds around because I want them to bake evenly. Take the almonds out and set aside while you assemble your spices. I like to mix the almonds directly on the hot baking sheet because the sugars in the honey caramelize and clean up is easy. Coat the almonds with 2 T olive oil and mix with a wooden spoon. I like to allow the hot almonds to absorb the olive oil a little before I start to spice them. Then add 2 T honey and 2 T dijon mustard, mix with your wooden spoon again. After the almonds are coasted evenly sprinkle with zaatar. Allow the nuts to cool and dry for 30 minutes. Enjoy them on a charcuterie board or accompanied with a dry glass of gruner veltliner or sancerre. Store in an airtight container at room temperature

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