It’s time to stand up, be proud, and never EVER apologize for it!
Sure, the trendies on the scene love “Two-Buck Chuck” and all that other low-cost garbage out there.
But there’s a BIG reason to pay a little extra for the good stuff: It’s better, safer, and healthier, too!
Most folks think wine is made by introducing grapes to yeast, then providing them with the intimacy of an oak barrel so their relationship can bloom.
Ideally, that’s pretty close to how the magic happens.
But a series of recent exposés — including one in The New York Times — might have you dumping your glass, because many low-cost wines aren’t made that way at all.
Some never see the inside of a barrel, but instead are dumped into a bed of oak chips and twigs… and it’s not just grapes that end up there. Big machines harvest just about everything on the vine, and if some bugs or a squirrel end up in the mix, well, you can call that “extra flavor.”
The resulting “wine” is so awful you’d gag if you ever tasted it, so they have to add dozens of other ingredients into the mix.
In some places, they dump straight sugar into it. In other places — like California — they’re not allowed to add sugar into wine, but they ARE allowed to add straight-up grape juice, which is pretty much the same thing.
If a batch of red turns out tasting more like vinegar than wine, they’ll just cut it with a 99-cent bottle of Welch’s and suddenly it’s as sweet as a summer sangria.
I haven’t even gotten to the worst part of this yet.
The sugar and grape juice — and even that squirrel — might actually be the healthiest of all the added ingredients!
Wine makers are allowed to add up to 60 ingredients to their wine — SIXTY! — and they don’t have to disclose a single one of them on the label.
For example, if a wine comes out all murky and cloudy, they can dump in bentonite to help clarify it.
That’s a type of clay, a.k.a. DIRT.
Yes, they’re dumping dirt in your wine… if you’re lucky.
If you’re not, they’ll clarify it with an ingredient called isinglass, which is made from fish bladders.
They also dump in flavor enhancers, stabilizers, and even sulfur.
If you love wine, don’t stop loving it — but do a little homework. Learn a little something about the producers and how they make this stuff.
In other words, be a bit of a snob about the whole thing, and drink only the ones that taste good and don’t contain any mystery ingredients… or squirrels.