An acquaintance, recently returned from a vacation in the south of France, called to tell me how much he and his wife had enjoyed the wine and food on their trip. Despite the disadvantageous exchange rate, he still felt that the overall value was good in relation to quality received. He then proceeded to tell me that the reason that the wines were so good was that they were made without sulfites. I've heard many people talk about the fact that wines taste better when they are consumed in their country of origin, but this has little or nothing to do with the presence (or lack) of sulfites.