Western Living Magazine
This Stunning Whistler Home Embraces Nature at Every Turn
Home Tour: Inside a Beachy and Beautiful Eagle Island Getaway
Home Tour: Inside Former NHL Player Dan Hamuis’s Stunning Modern Home in Northern B.C.
Recipe: Tomato Bruschetta alla Pepino’s
Recipe: Make Your Own Cheddar Jalapeno Chicken Sausages This Summer
5 BC Wines Under $25 That Will Win Your Next BBQ
The Perfect Southern Alberta Getaway (If You’re Obsessed With Yellowstone)
Visiting San Juan Island? Consider a Yurt
How to Keep Your Pet Cool in a Heat Wave
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
Turns out, the natural by-product isn't the root cause of your hangover.
Oh brother—this is a big one. Spend any time talking about wine and someone will invariably say, “Sulphites in wine give me headaches.” While this may be true for slightly less than one percent of the population (according to the FDA), the reality is that most drinkers are far more likely to get a headache from the tannins or histamines in wine than from the sulphites. Or, dare we say it, the alcohol. Our friend, sommelier Kieran Fanning of Grapes and Soda, points out that dried fruit routinely has 10 times the amount of sulphites than most wine does. And while we’re debunking myths, white wine usually has more sulphites than red. So what exactly are they? They’re a catch-all term for the presence of sulphur dioxide (SO₂), which is both a natural by-product of the fermentation process and something routinely added to wine to aid in preservation. So while it’s tricky to avoid the former, avoiding the latter can be done by sourcing a “natural” wine, like Haywire’s absolutely fresh and exquisitely juicy Free Form ($35), which adds zero sulphur as a preservative.