Flip a bottle of red over in any Australian bottle shop and you'll usually find the words "contains sulphites". A growing crowd of drinkers wants that line gone, and the low-intervention wave has put preservative free wine on more shelves and dinner tables. So, what changes in the glass, and what stays the same? Here's the quick rundown.

What "preservative free" actually means

Winemakers normally add sulphur dioxide, listed as preservative 220, to guard against oxidation and spoilage. A preservative free red skips that step. Yeast still makes a little sulphite during fermentation, so no wine is truly sulphite-free. Wine Australia cautions that the phrase belongs on a label only when the wine has no quantifiable sulphur dioxide. Added sulphites at 10 mg/kg or more must be declared.

Why red pulls it off more easily

Red wine carries its own bodyguards. Tannins and other phenolics from grape skins and seeds slow oxidation, so reds need less added sulphur than whites. Georgia's qvevri tradition leans on this. Crushed grapes ferment with their skins inside buried clay vessels, and a Saperavi made that way comes out inky and firmly structured. That's the style behind a preservative free red wine built to stand on its own.

Will it cure your red wine headache?

Probably not. Sulphites aren't a proven cause of wine headaches. Histamines, tannins and dehydration are likelier suspects, and reds carry more histamine than whites. People with asthma can react to sulphites, usually with wheezing or hives rather than a sore head. Sulphur also keeps certain bacteria in check, so an unsulphured bottle isn't automatically gentler. Anyone chasing no preservative wine as a headache fix should temper expectations, drink water between glasses and see a GP if reactions persist.

Organic is a different label

Organic describes the vineyard. Australian law caps sulphur dioxide in dry wine at 250 mg/kg, and certified organic reds sit lower, at up to 100 mg/L. That's still added preservative, so check the back label for "contains sulphites" or the number 220.

How it tastes and how to look after it

Expect a livelier, fruitier red with earthy edges and sometimes a little sediment. Without sulphur as a safety net, these bottles dislike heat. Store them somewhere cool, serve them around 16 to 18°C, and finish opened bottles within a day or two.

Tamada, a family-owned importer based in Sydney's Smithfield, ships its Georgian range in refrigerated containers and keeps it in a temperature-controlled warehouse, which suits wines this sensitive to warmth. Pour a Saperavi beside slow-cooked lamb or a hearty beef stew, and you'll taste what all the fuss is about. Browse the range and pick your next bottle.