Hi Virginia,

Sulfites are compounds that naturally occur in wine and can also be added as preservatives. While most people can consume sulfites without any adverse effects, a small percentage of the population, especially those with asthma or sulfite sensitivities, may experience allergic reactions similar to the symptoms you described (American College of Allergy, Asthma & Immunology).

Regarding your question about cooking with wine, scientific studies indicate that sulfites’ concentration can significantly decrease when wine is subjected to high temperatures, such as during boiling or baking. For instance, research published in the Journal of Agricultural and Food Chemistry shows that sulfites can diminish to varying degrees depending on cooking duration and method. However, for individuals with severe sensitivities, even small amounts can potentially trigger reactions, suggesting that it might not be entirely safe to rely on cooking to eliminate sulfites completely.

As for alternatives, there are several options you can use to replace wine in recipes, aiming to mimic its acidity, sweetness, or depth without introducing sulfites:

Broth or Stock: Vegetable, chicken, or beef broth can serve as a base, with a splash of lemon juice or vinegar for added acidity.
Grape Juice: White or red grape juice can replace wine for sweetness and fruitiness, with a bit of vinegar to balance the flavor.
Non-Alcoholic Wine: Some non-alcoholic wines may contain lower levels of sulfites than regular wines, but it’s important to read labels carefully.
Vinegars: A variety of vinegars can provide the acidity and complexity that wine would contribute to dishes.