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I have noticed that some wines give me an idiosyncratic reaction. Headache, facial flushing and occasionally just feeling "strange" or "weird" in a non-alcohol kind of way. This tends to happen more often with cheaper wines than with those of better quality, but not always.
Do others have this experience? I am wondering if there is some kind of additive to these wines other than the usual sulfites. Could this be related to pesticides used on grapes? What substances are winemakers allowed to add to a wine and still call it "wine". There doesn't seem to be any requirement for labeling the "extra" ingredients that go into wines.
As the French say "A day without wine is like a day without the sun".
Follow Ups:
because they act as a preservative to a wine that wouldn't last to long on it's own. There are obviously exceptions to this but it's a fair generalization. However, even these higher levels of sulfite should only be a problem to someone who is extremely sensitive or allergic to them.
My guess would be the toxic fusel oils that are more present in cheap wines than in pricier, well-made ones. Grape seeds contain these bitter oils, which can cause headaches, flushing, etc, and cheaper wines are more likely pressed very thoroughly, such that the oils are extracted from the seeds. Higher end wines are pressed more gently, or may just be free run juice, and contain far less of them.
... and I thought it was just the additives such as anti-freeze, ethol alcohol, etc. Now I know what is giving me the pips - its the pips!
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