miker wrote:
> I probably shouldn't have said sorbates are rarely used in reds because
> I think they include them in most kits, and probably some wineries use
> before bottling, but rather that they are usually unnecessary in wines
> fermented to dry (and not resweetened).

They are worse than unnecessary - they change the taste and can give
you the geranium off smells mentioned by Steve, especially for reds.
There is no reason whatsoever to add sorbate to dry wines.

Pp