a love note to sulfur dioxide
Paul Einbund is the wine director of the Slanted Door restaurant group. He's also worked as the sommelier at Frances, Coi and more. Look for him here every Tuesday.
The hippest trend in wine these days is to be associated with the natural wine movement. I love it! Go green, baby, in every way that you can.
But part of the honor of using that term now requires low to no sulfur dioxide additions to your wine. You know sulfur dioxide—that thing that causes all those headaches out there, the one that can cause a nose bleed or at least hurt a little if used with too heavy a hand?