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No sulphites added wine: the great debate

Decanter
No sulphites added wine: the great debate
The use of sulphur dioxide as a preservative in winemaking is a contentious topic, and it elicits strong opinions from producers and wine lovers alike. Rupert Joy gives an overview of the issue, weighing the pros and cons of an SO2-free approach
Winemaker Frank Cornelissen in Sicily produces wines with no added sulphur dioxide.
Credit: Alamy/ Image Professionals GmbH
There was a time, not so long ago, when making quality wines without adding sulphur dioxide (SO2) was widely considered close to impossible, largely the preserve of mavericks. Inspired by the philosophies of natural wine guru Jules Chauvet, a small group of independent-minded producers such as Pierre Overnoy in Jura, Marcel Lapierre in Beaujolais, Gramenon in the Rhône and Frank Cornelissen in Sicily sought to relearn ways of making wine without the need to add SO2. ....

South Africa , South African , David Harvey , Jules Chauvet , Le Grappin , Frank Cornelissen , Anselme Selosse , Jerica Crawford , Monika Christmann , Marcel Lapierre , Pierre Overnoy , Domaine Gramenon , Thierry Allemand , Andrew Nielsen , International Vine Wine Organisation , Understanding Wine Technology , International Vine , Wine Organisation , Clean Wine , David Bird , Understanding Wine , Mount Etna , Isabelle Legeron , Domaine Chandon De Briailles , New Zealand , Tee Sauvignon ,

Detailed text transcripts for TV channel - CNN - 20190217:07:09:00

Joel robuchon-inspired potato puree, of course. david: this is cornas from reynard vineyard by thierry allemand. anthony: nice. fred: that s wonderful. anthony: yes. yes, it is. really, is there a is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? fred: no. anthony: no. look at that. david: epoisse, saint-marcellin. anthony: cheese. there must be cheese. in this case, a voluptuously reeking epoisse, who some, less hardy outdoorsmen might call overripe. but not us. oh, this is awesome. what do we have here? fred: a few cubans. anthony: oh, wait a minute. you guys, uh, have a much more relaxed attitude towards the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets, a dinosaur-era monster long believed extinct. fred: this is gateau marjolaine. anthony: who does this? ....

David Mcmillan , Fred Morin , Potato Puree , Thierry Allemand , Joel Robuchon , Reynard Vineyard , Voluptuously Reeking Epoisse , Saint Marcellin , You Guys , Gateau Marjolaine , Cuban Cigars ,

Detailed text transcripts for TV channel - CNN - 20181225:05:09:00

Reynard vineyard by thierry allemand. anthony: nice. fred: that s wonderful. anthony: yes. yes, it is. really, is there a is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? fred: no. anthony: no. look at that. david: epoisse, saint-marcellin. anthony: cheese. there must be cheese. in this case, a voluptuously reeking epoisse, who some, less hardy outdoorsmen might call overripe. but not us. oh, this is awesome. what do we have here? fred: a few cubans. anthony: oh, wait a minute. you guys, uh, have a much more relaxed attitude towards the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets, a dinosaur-era monster long believed extinct. fred: this is gateau marjolaine. anthony: who does this? no one. fred: uh, it s one of those, like, painful nostalgic thing. ....

Fred Morin , Thierry Allemand , Reynard Vineyard , David Mcmillan , Voluptuously Reeking Epoisse , Saint Marcellin , You Guys , Cuban Cigars , No One , Gateau Marjolaine ,

Detailed text transcripts for TV channel - CNN - 20180916:02:09:00

Puree, of course. david: this is cornas from reynard vineyard by thierry allemand. anthony: nice. fred: that s wonderful. anthony: yes. yes, it is. really, is there a is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? fred: no. anthony: no. look at that. david: epoisse, saint-marcellin. anthony: cheese. there must be cheese. in this case, a voluptuously reeking epoisse, who some, less hardy outdoorsmen might call overripe. but not us. oh, this is awesome. what do we have here? fred: a few cubans. anthony: oh, wait a minute. you guys, uh, have a much more relaxed attitude towards the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets, a dinosaur-era monster long believed extinct. fred: this is gateau marjolaine. anthony: who does this? no one. ....

David Mcmillan , Fred Morin , Thierry Allemand , Reynard Vineyard , Voluptuously Reeking Epoisse , Saint Marcellin , No One , You Guys , Gateau Marjolaine , Cuban Cigars ,

Detailed text transcripts for TV channel - CNN - 20180610:03:09:00

The seared foie is perched atop an ethereal suspension of joel robuchon-inspired potato puree, of course. david: this is cornas from reynard vineyard by thierry allemand. anthony: nice. fred: that s wonderful. anthony: yes. yes, it is. really, is there a is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? fred: no. anthony: no. look at that. david: epoisse, saint-marcellin. anthony: cheese. there must be cheese. in this case, a voluptuously reeking epoisse, who some, less hardy outdoorsmen might call overripe. but not us. oh, this is awesome. what do we have here? fred: a few cubans. anthony: oh, wait a minute. you guys, uh, have a much more relaxed attitude towards the importation of cuban cigars. chartreuse, of course, and a dessert as rare as it gets, a dinosaur-era monster long believed extinct. ....

Home Anthony , David Mcmillan , Potato Puree , Thierry Allemand , Joel Robuchon , Reynard Vineyard , Fred Morin , Saint Marcellin , Voluptuously Reeking Epoisse , You Guys , Cuban Cigars ,