Pitaya
05-08-2008, 10:23 PM
Okay, not really drunk, I can’t even finish a glass of it, and am only looking to enjoy a few sips at dinner on the weekends, but I’m in a state of confusion reminiscent of drunkenness on this topic. I’ve only had one glass of wine since going raw, then read here that all wine is raw so it’s okay. So, I had my first glass of organic wine out last night at the raw food restaurant here in the city, and it was not good. Definitely not the heavenly taste I expected given my amazing experience going raw so far, despite its biodynamic, sulfite-free, certified organic label. So, thinking I just have to try others, I went to a wine store on a quest to find one I like, and couldn’t believe the ‘information’ (read: sales pitch) I was given!!!!
The vibrant healthful-looking enthusiastic man lead me to a tiny organic mini-row in the vintage department, where he started his education seminar for me: he never got what the big deal about sulfites was because he is “pro-sulfites!” Sulfites are your friend. They are a naturally occurring substance and wine cannot be shipped without using them. They are non-toxic, non-carcinogenic and therefore no problem. There is so little used in wine it couldn’t harm you if you tried. Chocolate-chip cookies have them in droves, so what does that tell you? The best wines out there are non-organic. I mentioned any synthetic chemical is problematic for me, so asked that he point out the ones without sulphur added, and he said he couldn’t say which.
Then the kicker (I can’t BELIVE THIS!!!):
“Look, overall it’s like the organic fruit section in the supermarket. You walk from the regular section piled with large luscious colourful fruits, into a section of smaller bland-looking fruits, most of which are rotting. You tell me which sounds and tastes better.”
I said I thought organic foods tasted better, and prefer less chemicals in my body either way, and thanked him for his assistance, leaving it at that. And the drunken confusion set in as I walked home, and googled the issue to no avail.
Is this what this world has come to, justifying and even promoting unhealthfulness? Or am I overeacting to sulfite-ism? Has wine always tasted like this, and now my sharpened senses are just revealing it to me? Does anyone have brand recommendations? Red is my preference, but I’d be open to trying white if it is recommended!
Thanks, Pitaya
The vibrant healthful-looking enthusiastic man lead me to a tiny organic mini-row in the vintage department, where he started his education seminar for me: he never got what the big deal about sulfites was because he is “pro-sulfites!” Sulfites are your friend. They are a naturally occurring substance and wine cannot be shipped without using them. They are non-toxic, non-carcinogenic and therefore no problem. There is so little used in wine it couldn’t harm you if you tried. Chocolate-chip cookies have them in droves, so what does that tell you? The best wines out there are non-organic. I mentioned any synthetic chemical is problematic for me, so asked that he point out the ones without sulphur added, and he said he couldn’t say which.
Then the kicker (I can’t BELIVE THIS!!!):
“Look, overall it’s like the organic fruit section in the supermarket. You walk from the regular section piled with large luscious colourful fruits, into a section of smaller bland-looking fruits, most of which are rotting. You tell me which sounds and tastes better.”
I said I thought organic foods tasted better, and prefer less chemicals in my body either way, and thanked him for his assistance, leaving it at that. And the drunken confusion set in as I walked home, and googled the issue to no avail.
Is this what this world has come to, justifying and even promoting unhealthfulness? Or am I overeacting to sulfite-ism? Has wine always tasted like this, and now my sharpened senses are just revealing it to me? Does anyone have brand recommendations? Red is my preference, but I’d be open to trying white if it is recommended!
Thanks, Pitaya