Recently we’ve had a lot of people in the shop asking questions about what goes into wine, and one lady even asked why unlike beer wine does not carry an ingredients list on the back. This got us thinking many wines don’t tell you how they were aged or even what grapes are in the blend, the best you get is a geographic location like Languedoc, Bordeaux or South East Australia. So when we came across this article ‘Vintner With Nothing to Hide Finds That Few Are Looking’ by the New York Times last Thursday we felt the need to share it.

In the article it points that most consumers maybe of put by some of the more common things used in wine production like egg whites and isinglass, a protein obtained from fish bladders used to fine wines removing impurities, but that leave no trace in the wines, or that old bugbear SO2 Sulfur Dioxide, which is responsible for the warning on all wine that reads contains sulphites. But as one advocate and wine maker for the addition of an ingredients list David Page of Shinn Estate Vineyards “I do think consumers would understand the price differences in wine if they saw the ingredients that went into an $8 bottle with a kangaroo on the label,”. An it’s not only the Kangaroo labels but the curved bottle necks with wines classified as Vin de Pays Européen, and many others beside.