tag:blogger.com,1999:blog-3901001070410768531.post6207471570793568732..comments2009-03-01T18:23:54.333-08:00Amy Atwoodhttp://www.blogger.com/profile/00468474677876266814noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3901001070410768531.post-4619736837477810322009-03-01T18:23:00.000-08:002009-03-01T18:23:00.000-08:00Yes, I lean towards using limited sulfites in most cases. Sulfite free wines can certainly last longer than two weeks if stored properly but nevertheless are not always reliable.Amy Atwoodhttp://www.blogger.com/profile/00468474677876266814noreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-33830965607784555482009-02-26T23:05:00.000-08:002009-02-26T23:05:00.000-08:00It's a good thing, that the fermentation produces its own sulfites. Of course not a lot, but I guess it should be enough to store the bottled wines for a couple of weeks. How long does it take, until the wines get an oxidized character?<BR/><BR/>I know, Geisenheim has made a white wine with no added sulfites, but it is made under CO2 pressure and bottled under CO2 atmosphere. It always works, as long as you don't det the oxygen into the product. Sulfites is the Antioxidant for wine!<BR/><BR/>Cheers<BR/>PatrickPatrick Johnerhttp://blog.johner.denoreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-43786114980762653162009-02-26T03:31:00.000-08:002009-02-26T03:31:00.000-08:00Love the fact that you add such great backstory to these wines. Very entertaining reads. Bravo!1WineDudehttp://www.1winedude.comnoreply@blogger.com