Thanks so much for posting on this subject!
On and off over the years, I've had reactions to some red wines (and white), and not others...mostly have reactions to French wines...never knew why, but recently, my sister who has worked in the food biz and knows a fair amont about vinyards and wine making mentioned that some wineries seal the barrel with a flour paste and that might be the problem. Her comment was the first I'd heard of it...so, to find this post is timely and perfect! (I adore a good glass of red wine)...Cheers!
LJudge SFMember Since 09 Apr 2009
Offline Last Active Apr 17 2009 08:09 PM
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