Yo, Bloof,
Not knowing any more about the subject than I do, I accept all that you said regarding sulfites as being correct. I didn't think the thread regarding Gin drinks in the summertime was the proper place to respond to that information, however, hence this new thread.
If, as you say, these sulfites occur in all wines naturally then 'splain to me please why I can drink a ton of Valpolicella, Montepulciano, or even good ol' Chianti without ever getting as headache. Even the homemade wines my cousins in Italy make or the cheap French bordeaux doesn't produce a headache.
But give me a glass or two of a California red wine and I've got a splitter even before I finish that second glass. Why do you suppose that is?
Please don't misunderstand. I'm not trying to be argumentive. I just don't understand why that is. Is there something other than sulfites that's causing the headaches? If so, what might it be? What is it that American wine producers do or put in their wines, red ones particularly, that the Italians and the French don't put in theirs? Something that could cause headaches.
I'd really like to know the answer to that.
Not knowing any more about the subject than I do, I accept all that you said regarding sulfites as being correct. I didn't think the thread regarding Gin drinks in the summertime was the proper place to respond to that information, however, hence this new thread.
If, as you say, these sulfites occur in all wines naturally then 'splain to me please why I can drink a ton of Valpolicella, Montepulciano, or even good ol' Chianti without ever getting as headache. Even the homemade wines my cousins in Italy make or the cheap French bordeaux doesn't produce a headache.
But give me a glass or two of a California red wine and I've got a splitter even before I finish that second glass. Why do you suppose that is?
Please don't misunderstand. I'm not trying to be argumentive. I just don't understand why that is. Is there something other than sulfites that's causing the headaches? If so, what might it be? What is it that American wine producers do or put in their wines, red ones particularly, that the Italians and the French don't put in theirs? Something that could cause headaches.
I'd really like to know the answer to that.