Guest guest Posted January 3, 2009 Report Share Posted January 3, 2009 Can anybody give me any ideas for a dry wine? I haven't been able to figure out the criteria for determining if wine is " dry " or not. Danny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Hi Danny, Cabernets and Merlots tend to be dry. You can also ask when you go to the store to buy some and some stores, like Publix if you have them, list how dry or sweet the wine is. For white wine Pinot Griggio tends to be relatively dry but I can’t remember if white is allowed. I think the book said red wine. There are also sulfite-free wines in case sulfites are an issue. They are not truly free of sulfites but have a lot less than regular wine. There’s one called “Our Daily Red” that is also organic and sulfite “free”. I had a glass of it in November and found it to be very dry. You can look at it here http://www.ourdailyred.com/index.php?option=com_content & view=article & id=64:odr-group & catid=34:odr & Itemid=53. It’s the one with the blue label on the left. I don’t know about the others they sell. a From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Danny Kovacs Sent: Sunday, January 04, 2009 1:45 AM To: BTVC-SCD Subject: Dry wine? Can anybody give me any ideas for a dry wine? I haven't been able to figure out the criteria for determining if wine is " dry " or not. Danny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 > > Hi Danny, > > > > Cabernets and Merlots tend to be dry. You can also ask when you go to the > store to buy some and some stores, like Publix if you have them, list how > dry or sweet the wine is. For white wine Pinot Griggio tends to be > relatively dry but I can't remember if white is allowed. I think the book > said red wine. French wines are out - they routinely add sugar to the fermentation process. Only drink wines from Italy, California, Australia and Portugal. These are wines produced in areas where it is illegal to add sugar to the fermentation process. So that you can drink dry and less dry wines - because the sugar is natural in any case. Guys - read the other messages - not just replies to your own. I just wrote this yesterday. I don't like to have to do it two days in a row. http://health.groups.yahoo.com/group/BTVC-SCD/message/14453 Also, you'll learn things about what to do in situations which arise later on. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Hey Folks, Check out this wikipedia article on Chaptalization (the process of adding sugar to wine): http://en.wikipedia.org/wiki/Chaptalization Peace, Geoff SCD 10 months crohn's/colitis 9+ years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 > > Hey Folks, > > Check out this wikipedia article on Chaptalization (the process of > adding sugar to wine): > > http://en.wikipedia.org/wiki/Chaptalization > Good article Geoff. So now we know that South African Austrian, Greek Cyprian and Spanish wine are also legal and also *natural* (which specifically means non sugar added) wine in Germany and (and some regions of southern France - but without knowing those specific regions, it's probably better to avoid.) Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Perhaps I read the article wrong, but the sugar is added before fermentation to create more alcohol content from low sugar grapes. If the sugar is used up in the fermentation process, isn't that kind of like sugar in the starter powder which gets used up during the yogurt making process? "This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.[" Re: Dry wine? >> Hey Folks,> > Check out this wikipedia article on Chaptalization (the process of> adding sugar to wine):> > http://en.wikipedia.org/wiki/Chaptalization> Good article Geoff. So now we know that South African Austrian, GreekCyprian and Spanish wine are also legal and also *natural* (which specifically means non sugar added) wine in Germany and (and some regions of southern France - but without knowing thosespecific regions, it's probably better to avoid.) Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 > > Perhaps I read the article wrong, but the sugar is added before fermentation to create more alcohol content from low sugar grapes. If the sugar is used up in the fermentation process, isn't that kind of like sugar in the starter powder which gets used up during the yogurt making process? > > > " This process is not intended to make the wine sweeter<http://en.wikipedia.org/wiki/Sweetness_of_wine>, but rather to provide more sugar for the yeast<http://en.wikipedia.org/wiki/Yeast> to ferment into >alcohol.[<http://en.wikipedia.org/wiki/Chaptalization#cite_note-MacNeil_pg_47-0\ > " No, you read it correctly. But that's the standard that's been used on this list since I was a member. No sugar added, even if the sugar goes into fermentation. As opposed to say, sucrose in yogurt starter. That's been the guideline. Some guy who was a bit of a wine expert (at least in terms of SCD, can't say beyond that) had a long detailed post about it either on this list or on the SCD long island list some while ago. I guess the point being that there is no way for us to know that the sugar has been all used up - so it would be a bit of trial and error to find a wine you could be sure you could drink safely, so without sugar added is the more cautious approach. Though I imagine this is not an issue in old fine wine, as also in old Balsamic vinegar, as we previously discussed. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 > > > > Perhaps I read the article wrong, but the sugar is added before fermentation to create > more alcohol content from low sugar grapes. If the sugar is used up in the fermentation > process, isn't that kind of like sugar in the starter powder which gets used up during the > yogurt making process? > > I guess the point being that there is no way for us to know > that the sugar has been all used up - so it would be a bit of > trial and error to find a wine you could be sure you could > drink safely, so without sugar added is the more cautious > approach. To continue the analogy, it could be like the sucrose used in the starter, but then the yogurt is only fermented for 8 hours, so is the sucrose safe for SCD people or not? Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Hi, I just posted a couple days ago about how I thought Merlot sent me into a flare. But after seeing your post, I'm thinking it might be the sulfites. I've always been suspect of them. I once had a couple pieces of dried apricots with sulfites, and ended up in the hospital by the next day. Holly Crohn's SCD 12/01/08 > > Hi Danny, > > > > Cabernets and Merlots tend to be dry. You can also ask when you go to the > store to buy some and some stores, like Publix if you have them, list how > dry or sweet the wine is. For white wine Pinot Griggio tends to be > relatively dry but I can't remember if white is allowed. I think the book > said red wine. > > > > There are also sulfite-free wines in case sulfites are an issue. They are > not truly free of sulfites but have a lot less than regular wine. There's > one called " Our Daily Red " that is also organic and sulfite " free " . I had a > glass of it in November and found it to be very dry. You can look at it here > http://www.ourdailyred.com/index.php?option=com_content > <http://www.ourdailyred.com/index.php?option=com_content & view=article & id=64: > odr-group & catid=34:odr & Itemid=53> > & view=article & id=64:odr-group & catid=34:odr & Itemid=53. It's the one with the > blue label on the left. I don't know about the others they sell. > > > > a Quote Link to comment Share on other sites More sharing options...
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