I watched a documentary last week that looked at what goes into some of the leading brands of wine. The results were rather disturbing. Many leading brands of wine and champagne were found to contain flavourings and additives that are added to disguise the poor flavour of inferior grapes. Wines are also bulked up with water, sugar and hydrochloric acid and often oak chips are adding to give an the impression that the wine has been fermented in oak barrels. The main problem is that because the wine industry does not have any regulations forcing manufacturers to list the ingredients of a particular wine, you can never be entirely sure what is in it. Some examples included traces of fungicides in champagne made by Moet, Veuve Clicquot and Lanson. The well know brand Hardy’s adds yeast to its merlot and egg, milk and gelatine to the wine to make it less cloudy. Jacob’s Creek uses tartaric and ascorbic acid in its Chardonnay and Blossom Hill also uses tartaric acid, enzymes and tannins to the grape juice. It does make me wonder how the consumer can be sure what is in a bottle of wine when these ingredients are not listed on the label.