Many of us have decided to undertake the challenge of “Dry January” – and may have read some of the various articles in the media, debating the issue of whether this detox fad is good for us or not.
Generally, those of us in the wine industry believe that drinking wine, in moderation is good for us – well, we would wouldn’t we! I have one (favourite) customer whose Cardiologist has prescribed at least one glass of Rioja every day. By drinking better quality wine, we often find that customers end up drinking less and definitely feel fewer bad effects afterwards.
What causes these after effects? I am often asked about sulphites. Also, whether organic wine is better, or vegetarian wine? What about biodynamic wines?
There are many terms used by wine makers which are not well understood by the rest of us, and around which many myths have grown up.