There’s nothing like a fine wine to go with your dinner.
Close your eyes and give it a swirl in the glass. You can taste some oak and smoke… maybe some earth and chocolate… and maybe one more flavor that you can’t quite put your finger on.
It could be a chemical pesticide!
New research shows how some wines are so loaded with these dangerous poisons that you can actually TASTE them.
Mmmm… sweet and fruit-forward with a smoky finish… and just a hint of iprodione, iprovalicarb, and pyrimethanil.
That’ll sure impress your wine snob friends!
Tests found more than 250 pesticides, fungicides, and herbicides — including the dangerous weedkiller glyphosate — in 89 percent of non-organic wines.
The levels were often so high that you might think twice about popping that cork: Close to 60 percent of wine professionals were able to pick out the pesticide “flavors” in blind taste tests.
Just to get a baseline, researchers also put trace levels of pesticides in water and then diluted it to reach the same supposedly very low concentrations found in wine.
Sure enough, the tasters were able to spot it, nailing the water laced with very low levels of pesticides 85 percent of the time.
Looks like “very low” levels aren’t so low after all. And if they’re in high enough concentrations to affect your taste buds, you can be darn sure that those same amounts can have other effects, too.
While the study focused on professionals, you don’t have to be an expert or even a “wine snob” to pick up on the sickening taste of chemical pesticides, fungicides, and herbicides.
The experts in the study said that those chemical flavors were so prominent that most people could learn to spot and name them just as they do oak, smoke, earth, and chocolate.
Maybe that’ll be part of the next evening seminar at your local wine bar!
Here’s a better idea: Don’t learn to taste the chemicals. Learn to avoid them, because the report also shows a way to skip both the pesticides and the “off” tastes they deliver.
Just one of the organic wines tested contained traces of pesticides.
More importantly, the tasters also found something else: In blind tests, those organics actually tasted BETTER, with the pros preferring them a full three-quarters of the time.
You’ll pay a little more for these wines.
But at least all you’ll taste are the flavors the vintner put in there, like oak and smoke… and not iprodione, iprovalicarb, and pyrimethanil.