How do you feel about it? It began with the “contains sulfites” warning in 1987. Now, there’s a push to expand upon ingredient labeling. In this article by Rose O’Dell King she comes out in favor of ingredient labeling with allergic reactions in mind.
This isn’t as simple as it seems, at a glance. The top things advocates of ingredient labeleing point to are usually fining agents like egg white, milk or isinglass (sturgeon bladder). The thing is, these aren’t considered ingredients by winemakers. They’re tools.
Here’s how it works: when the wine is hazy or too tannic – whatever the issue – there’s a long-standing practice of adding a fining agent. It’s often a protein. This agent combines with the substance in the wine that’s causing the problem and they settle to the bottom of the barrel or tank together. A few weeks later the winemaker siphons the wine out, leaving a little wine and the fining agent behind, in the bottom. Continue reading
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