And what about that lemon?
“most wines sold in the United States contain “color enhancers,” preservatives, chemical stabilizers, Mega Purple™, “oak essence,” sugar, acid and the like.”
If “preservatives” includes SO2, then this at least has the smack of truth. And is at least some use of sulphor dioxide that might give a wine stability and the potential to survive for a decade or so in the cellar, really that bad an idea?
Sugar – for which one might read rectified must, which is actually concentrated grape juice – must be a bad additive. As must acid (especially the tartaric acid that is naturally to be found in wine). The very idea of adding stuff like this to make wine taste better is totally unacceptable. Isn’t it?
So here are a few simple questions for the wine naturalistas.
- Do you add salt and/or pepper to your meat?
- Do you sprinkle lemon juice (and possibly a little pepper) on your fish?
- Do you add sugar to your rhubarb, gooseberries, crab apples?
- Do you eat olives directly from the tree?
And, a late addition from Michel Smith, “Do you smoke?”
(possibly more likely to get an affirmative in some parts of Europe).