How can you get the sulfur taste out of your wine?

Assuming you're talking about home made wine here - if not, disregard...

1. Bubble an inert gas through it. Nitrogen is best, but carbon dioxide works too. As a last resort you can "splash rack" it, meaning that you mix some air in with ith when you transfer it to another carbouy. Splash racking can make it oxidize too quick, though, so you take the chance of ruining a batch.

2. An old suggestion, and it might work - buff up a chunk of silver and suspend it in the wine. I did this with one batch that didn't respond to the gass bulling trick, and it worked, though it took about 6 months.

Goo luck!