Sulfites, Additives, and the Honest Winemaker

A bottle that leaves our cellar contains what it must contain to be what it is — no more, no less. This sounds obvious. It should be. In practice, it is not.

There are additives in modern winemaking that do not serve the wine. There are also additives that do. The honest producer learns to distinguish between the two, and is prepared to explain his decisions to anyone who cares to ask.

At Carter & Fils, we use small amounts of certain stabilizing compounds — detergents, dispersants, and a measured quantity of corrosion inhibitor — not because they flatter the wine but because they preserve its character over the long cellar-life the bottle will inevitably experience.

I note these plainly on the bottle. I believe the drinker is entitled to this information, and I believe the estate is diminished by any pretense of omission. A well-made wine withstands scrutiny.

If you have questions, ask them. I will answer.