Filtration makes a wine brighter and clearer by removing excess sediment and haze. Some wineries may decide not to filter their wines because they feel that the unfiltered wines taste better and have superior mouthfeel. There is no single correct answer; winemakers decide for themselves what is right for their product. Some red wines are filtered; some are not.

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Cooking with wine is easier than most people realize. You can use wine in basting sauces, marinades, vinaigrettes, and other dishes where one might add a dash of lemon or vinegar.  It doesn’t take a lot of wine to flavor a dish. Begin with a few tablespoons, let it simmer, and taste it a few minutes later, when the alcohol has evaporated. Like lemon juice, wine has a “cooking” effect of its own, so meats sauteed in wine will cook faster. Be watchful, taste as you go, and have fun.

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In a British Columbia article titled “Where’s the Organic Wine?” the author says:

Conventional wine may also be produced naturally, or may include more than a dozen additives, such as synthetic yeasts, sulphite preservatives and taste and appearance enhancers. Natural, organic methods rely on cultured, not genetically modified yeast for initial fermentation.

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“Do your wines contain sulfites? My friend is very allergic and she’ll go into shock if she drinks wine containing sulfites.”

That’s enough to scare me silly. All I need is to have a gasping, cyanotic customer on the floor. “Well, uh,” I stammer, “then perhaps she’d better not have any, just in case.” And I pull the glass back.

He hangs on to the glass. “So your wines do have sulfites, then?”

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Ah, the pleasures of life. Vegetables harvested from the garden, fresh cooked rice, tenderly basted meats, an alluring bottle of wine, and the glowing faces of friends and family. Drinking wine does not in itself equal good health any more than living on twinkies or caffeine. But in a balanced, healthy lifestyle, wine is an enjoyable accompaniment to excellent cooking and special occasions.

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