Without sulfites, wine may smell and taste funky or re-ferment in the bottle. Many distributors and shop owners are consequently reluctant to stock wines made without sulfites.
Sentiment: NEGATIVE
Essentially, wines are fermented grape juice, so I'm trying to make the point that the wine world is about scores and marketing and kind of creating a scarce resource where they don't really exist.
Wine is valued by its price, not its flavour.
Wine is wonderful stuff. But so many people are put off by the snobbery of it.
Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.
I love wines, except when I'm dieting.
I never taste the wine first in restaurants, I just ask the waiter to pour.
I prefer old-world wines like Lafite Rothschild and Margaux.
One of the disadvantages of wine is that it makes a man mistake words for thoughts.
I'm actually surprised how technical a lot of commercial wine production is. Things are done very much from an industrial chemistry point of view at certain price points, but that's not the impression you get with wine.
I want people to know their palate is a snowflake. We all like different things. Why should we all have the same taste in wines?
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