http://blog.snooth.com/2007/03/29/looking-under-the-hood/ Find Better Wines Tue, 06 Jan 2009 05:19:44 +0000 http://wordpress.org/?v=2.1.2 http://blog.snooth.com/2007/03/29/looking-under-the-hood/#comment-9 Sunghee Hong Thu, 29 Mar 2007 14:06:17 +0000 http://blog.snooth.com/2007/03/29/looking-under-the-hood/#comment-9 Can't trace amounts of certain items, like eggs, trigger allergic reactions for people who have severe allergies? Being a victim of red fruit allergies, but also a regular wine drinker, I haven't encountered too many situations where my allergies were triggered by the wine, however, there was one instance where I drank a Cote Du Rhone that made me look like I used a lip plumper! Can’t trace amounts of certain items, like eggs, trigger allergic reactions for people who have severe allergies? Being a victim of red fruit allergies, but also a regular wine drinker, I haven’t encountered too many situations where my allergies were triggered by the wine, however, there was one instance where I drank a Cote Du Rhone that made me look like I used a lip plumper!

]]> http://blog.snooth.com/2007/03/29/looking-under-the-hood/#comment-13 Andrew Sat, 31 Mar 2007 01:06:29 +0000 http://blog.snooth.com/2007/03/29/looking-under-the-hood/#comment-13 I agree that additives such as coloring or flavoring should be disclosed (I'd like to know if a wine is enhanced by artificial coloring!). I've seen some food labels that say the food was processed in a plant that also handles peanuts, so I would suggest something that allows general disclosure of the food types that came in contact, like egg products, nuts or animal fats, without requiring too much gory detail. New wineries might even benefit from offering wines that do NOT use specific fining substances. I agree that additives such as coloring or flavoring should be disclosed (I’d like to know if a wine is enhanced by artificial coloring!). I’ve seen some food labels that say the food was processed in a plant that also handles peanuts, so I would suggest something that allows general disclosure of the food types that came in contact, like egg products, nuts or animal fats, without requiring too much gory detail. New wineries might even benefit from offering wines that do NOT use specific fining substances.

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