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Displaying Faq 21 - 23 of 23 in total
A. Today many conscientious wine producers are making every effort to minimise the use of chemicals in their vineyards. In France they call this "lutte raisonée" broadly translated as a rational fight against the problems of insects, weeds and fungus. This involves monitoring pest levels and only spraying when necessary. Organic viticulture is different. The regulations are strict and limit producers to using only naturally occurring products for pest control.
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A. As a general "rule of thumb":

Red wine, 18 degrees Celsius.
White & rosé wine, 7/8 degrees Celsius
Sparkling wines, 6/7 degrees Celsius.

These temperatures are for normal, every day wines. For aged white wines, serving temperature should be 2/3 degrees higher. Same for aged, complex red wines. Old vintage of classic method sparkling wine, a couple of degrees higher.

The correct serving temperature can be the difference between "I really enjoyed the wine" and "I didn't enjoy the wine at all"
A. Sulphites are organic compounds that occur naturally in grapes and many other fruits and vegetables. But sulphur dioxide is also added to wine as an anti-oxidant and anti-bacterial agent to prevent the wine from going off. The levels are extremely low, but some winemakers are trying to avoid adding extra sulphur dioxide, though this does run the risk of wines spoiling more quickly.
Displaying Faq 21 - 23 of 23 in total

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