We've had wild yeast ferments, wine in cans, wine with plastic corks and screw caps, orange wine, Chablis with such high sulfur levels the winemaker must have been El Diablo himself, 'natural wine' , blue bottles, actual blue wine, 'critter' labels, wine fermented in amphorae, biodynamics....
And now, (shudder all you closet sulfur fans - you know who you are, the ones holding a glass of white wine that smells like a struck match) the 'sans soufre' (doesn't anything sound somehow more profound in French?) or no sulfur contingent that abjure the use of sulfites entirely. That can result in shorter lived wines as well as a possibly higher spoilage rate from secondary fermentation but is also felt to provide a freshness that sulfured wines don't.
Here is just one article on this practice: https://www.lamuseblue.com/2019/01/henr ... -provence/
Has anyone had enough sans soufre wines to offer an opinion about them?
This all came up when I was offered a sand soufre Champagne from Mary Courtin and started thinking about it.