SC - Re[2]: sca-cooks Sulfites in wine/food
Chuck Graves
Chuck_Graves at mmacmail.jccbi.gov
Mon Apr 14 08:22:05 PDT 1997
Greetings from Tadhg.
Couldn't resist the discussion on this topic. While I am not
sensitive myself, I have had several friends who have complained of
the headaches they receive from store-bought wines.
Now, before you start snickering about knowing the "real" reason for
their aches, consider the following. A "hangover" does not: a) have
an onset of 15 minutes or less, b) normally come accompanied by
symptoms of hay fever or head cold, and c) punish you for drinking a
glass and a half of wine.
Additionally, most of those same friends have been able to identify to
me a small handful of champagnes they can enjoy as well as most of the
wines I have given them. The brands I have been able to investigate
have all been "traditional" champagnes--in other words, bottle
conditioned champagne. While I am not a doctor, the descriptions
certainly sound like allergies to me.
To say the least, these gentles are my main reason for never using
sulfites. (The other reason is I am a closet authenticity maven when
it comes to brewing--chemistry sets are NOT period.)
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