Guest guest Posted February 29, 2008 Report Share Posted February 29, 2008 Today's San Francisco Chronicle had this article about adding sugar to wine. It sounds like if they add small judicious amounts to grapes that were not ripe enough before fermentation, the sugar probably gets used up and turns to alcohol. But since we don't really know if they're doing it right I guess we have avoid wines from France, Germany, Austria, New Zealand, and Oregon, and stick with wines from California and Italy where they are not allowed to add sugar. (Who remembers which other countries are OK - Chile? Australia?) To read the story, go to: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/29/WI2EV50OU.DTL & hw=win\ e+sugar & sn=002 & sc=506 Debbie T (UC 27 yrs, SCD 10/06, Lialda) Quote Link to comment Share on other sites More sharing options...
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