Cobb Wines

Sulfites:
Non-Geeks should stop here:

Most wines only require 8-12 ppm free sulfite level to age gracefully, while UC Davis often recommends 30-40 mg/L free SO2, depending on the wine pH.  A lower pH wine (2.9-3.5pH) will require exponentially less sulfite than a fruit bomb at 3.8-4.00pH.  This relationship results in or is called molecular SO2.

An interesting discussion could be the level of sulfite in the wine; free and total.  This can be discussed along with lower alcohol wines, and lower pH (more acidic) wines. 
The lower the pH results in less required sulfites.  The higher the pH results in more sulfites necessary for age worthiness.

Growing the variety in the suitable climate for the variety is most important.  And also, the decision to extend the ripening of the fruit (hang time) will result in higher sugar levels and resulting alcohol %.  This ripeness intensity typically coincides with a higher pH.  Higher alcohol wines typically have a difficulty completing fermentation, which often results in elevations in aldehydes; which causes the monster hangover and results in liver damage.  As an example, vodka drinks typically produce a fairly predictable alcohol hangover, but rum, scotch, sherry (aldehydes) can produce a haunting hangover.

Objective:
Grow the variety suitable to the climate.
Pick the fruit at moderate sugar levels:

Result:

Balanced and higher quality wine

Lower Brix/ sugar; 23-24 Brix
Lower alcohol levels; 13-14%
Less fruitiness and bitterness
Lower pH and higher longevity
Lower sulfites required for graceful aging
Successful fermentation and microbial stability; Brettanomyces and excessive "earthiness"
Lower aldehydes and acetic acid/ volatile acidity; ie. vinegar level
Less liver damage and hangover from alcohol and aldehydes
Lower alcohol wines taste less bitter; higher alcohol levels aggravates bitterness
Wine's acidity is not as aggressive at lower alcohol levels
Pairing with food is best.