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Ingredient labeling?

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What are your thoughts?

http://www.washingtonpost.com/lifesty...

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  1. I'd like to see more of it though I wouldn't be surprised to see the wineries that use Mega Purple and the like try to get the ATF to ban such disclosure.

    I think Bonny Doon's additional "used in the process" list in the older linked article is a plus. I thought we discussed that article last year but I can't find it.

    http://www.washingtonpost.com/lifesty...

    7 Replies
    1. re: Robert Lauriston

      From a cost perspective, it's inane . . .

      I have *never* worked either for or with a winery that used such things as Mega Purple, Ultra Red, etc., or even things like RO (save for "alcohol-free" wines) . . . I agree with Paul Draper, who -- according to the article, "Draper said he opposes any regulation requiring ingredient labeling, which would be expensive for smaller wineries in laboratory costs and the need for new label approvals by the government. "

      1. re: zin1953

        You don't need laboratory tests to know what you put in your wine.

        Are you arguing against requiring such disclosure? I didn't suggest that.

        1. re: Robert Lauriston

          Against REQUIRING? Absolutely! Wineries want to do it voluntarily, fine . . . .

        2. re: zin1953

          What is the cost? And even though you have never worked at or with a winery that used such additives, others do. Seems like wineries who want to extoll the virtues of their unique terroir, their used French oak or steel barreling, their south facing, fog-cooled hillside plantings, can find a way of saying what goes into the bottles without going into bankruptcy. It is a new day foodwise and for good or not, people want to know what goes into their food and drinnk before it goes into them.

          1. re: budnball

            Without getting into a long, drawn-out discussion, let's just say you don't understand winemaking if you don't understand the costs.

            1. re: zin1953

              The cost of compiling an accurate ingredient list could vary a lot depending on what you do to your wine and what else you put on your labels.

              The Ridge label in the Decanter article lists "hand harvested, sustainably grown grapes; indigenous yeasts; naturally occurring malolactic bacteria; calcium carbonate; minimum effective SO2." I don't see that that added anything to the cost of their labels, which for years have included detailed descriptions of each each wine including growing-season weather, harvest dates, and so on.

              On the other hand, for a winery that uses various combinations of the ~60 approved additives and changes nothing from year to year but the vintage date, creating accurate lists for each wine might be a lot of work. However, the expense of creating the labels might be insignificant in comparison with the loss of sales resulting from people not buying the wine.

              1. re: zin1953

                WOW Consumers are too stupid to understand the complexities of wine making so don't look behind the screen at that man with food coloring? Really!