Egg whites are sometimes used in the clarification process. Aroma, bouquet, nose – wine is smelly business. The Romans cooked grape juice in lead pots to sweeten their wine... and to poison their wine. Acidity is a naturally occurring component of every wine.
Whence comes Zinfandel? Scientists say it is related to grapes from Croatia and Italy. Monks and monasteries of the Roman Catholic Church have had an important influence on the history of Burgundy wine. Red wine was associated with blood by the ancient Egyptians. A lingering finish indicates a luscious vintage! Serve dry Semillon with clams, mussels, or pasta salad. The classic profile of Cabernet Sauvignon tends to be full-bodied with high tannins and noticeable acidity that contributes to the wine's aging potential.
Research shows that white wines keep lung tissues healthy. Sulfites are found in nearly all wines, produced by the yeast during fermentation.
More? Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Spice, strawberries, oak and tar. Can't taste them? Drink more. Unsubstantiated rumor states that the more colorful the label, the less quality the wine.