- Joined
- 14 November 2005
- Posts
- 1,319
- Reactions
- 12
Mofra said:Roughly half the wine I drink is cleanskin; it helps to have a local shop (wouldn't buy from a large chain) & to get to know the owners, as amongst the lot there is always a bargain or two.
egg whites are are used as a fining agent to remove tannins,allthough it is pretty much removed before bottling they have to put it on the label for legal reasons.the US labels also have a pregnacy warning by memory,the surgeon general warns ect. ect. blah blah blah now you cant sue usvisual said:Ok,Warney,you said that you worked at a winery.Can you please tell me why egg is used in the making of the wine,such as Nottage Hill,or Banrock station wines ,at the back of the label its says egg traces may remain,or such.Can you please explain.
Thanks:
imajica said:agreed!!! apart from the noxious palate and rancid aftertaste the lack of refinement of the wine itself means one thing! mega hangovers
lets all post our all time favourite wine:
Ill go first
Stonier Reserve Pinot Noir 1999 (red)
3 veiws of a secret said:I popped into Danny Murphy's tonite to buy a bottle of French champers,as a present for my daughters cross country trainer,and literally walked right pass the cheap plonk.....Chardonnay @ $1.99 or $23 bucks something for the case ,I saw this guy load up his trolley with 6 cases of chardonnay! the man is a fool! ....But yep there it was .What actually suprised me was the chardonnay was 13% proof, not bad ,even if it does supply the hangover! :bier:
visual said:well at the IGA near where I live they are selling this wine for 4.99.
Apparently warehouse clearing,all clean skins,I`m assuming that its the same as the 2 dollars.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?