On Apr 10, 11:37 am, "Mydnight" > wrote:
> > That "cheap wine" flavor is more than likely the result of chemical
> > additives. Wine in the $5-$15USd range made in the USA is usually
> > made at a plant that resembles Dow Chemical more than a winery. These
> > wines rarely see any time in barrel and go from grapes to bottle
> > within a few days hence the need for chemical additives to stabilize,
> > preserve and "age" the wines by chemically manipulating the flavors
> > and tannins.
>
> Granted. But, I live in China currently. All of the stuff I drink is
> imported at least, regardless of quality. Locally made wines here
> resemble strong, bitter grape juice and DO SUFFER from adulteration of
> all kinds, I'm sure. They have recently found all kinds of bad things
> in the locally made beer, not to even mention the wine; foul
> concoction that it is. Most of the things I have found have been the
> lower end of the spectrum from some decent vineyards. So I hope I'm
> not ingesting too many additives in my quest for understanding. I
> know I did with tea.

Hmm. I thought Chinese tea had little additives, if any. Am I
wrong? I've drunk my share of Dragon's Well tea after visiting as a
tourist the farm where they picked and boxed it. Other teas from
China, I've trusted to not have 'additives."

Don't want to change the topic, but just wondering.
Thanks.
Dee