The answer to the above questions and any variation thereof is: Nope. Often when I speak with excited Americans who have just been traveling in Italy and/or elsewhere in Europe, they talk about how amazing, delicious, and sometimes “better” the wine was they had while there. More often than not this leads to a suggestion or question that it must have something to do with all those (unfairly despised) sulfites. While it’s unsurprising that travelers experienced some tasty wines while abroad, we can be probably 99.99% positive that sulfite content had nothing to do with why they found it tastier than what they normally drink. FAQ: Do European wines have less sulfites?