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From: c-hunt@tesla.UUCP (Charles Hunt)
Newsgroups: net.wines
Subject: Re: wineache
Message-ID: <537@tesla.UUCP>
Date: Mon, 18-Feb-85 11:53:55 EST
Article-I.D.: tesla.537
Posted: Mon Feb 18 11:53:55 1985
Date-Received: Thu, 21-Feb-85 07:15:47 EST
References: <1043@tekgvs.UUCP> <123@tektools.UUCP>
Reply-To: c-hunt@tesla.UUCP (Charles Hunt)
Organization: Cornell University, Electrical Engineering Dept.
Lines: 14
Summary: 

Just last week, we had a Mondavi winery "expert" giving a sensory evaluation
seminar here, discussing the "tricks" used by jug-wine folks.  Laws are quite
strict on what can be put in, and preservatives (ala wonder-bread) are not
allowed.  The three additives (besides Sulferdioxide which blows off) are
sugar, tartaric acid, and sulfer.  The first two are used to balance an
awkward blend; but the third is purposely used to deaden the olifactory
system on the first swig so that the victim is less aware of the defects or
poor quality.  If it's there, it's trace (75ppm), and you won't taste it
after the first sip, so buyer beware: carefully taste your cheap jug on the
first sip, and note any sulfer (you can't mistake the taste).  If it's
there, don't buy the stuff again, or in a restaurant, send it back.  It's
legal, but it's a burn....                               =C.Hunt=
ps: better jugs, Monterey, Sebastiani, Modavi,
    etc., don't use it.