Nutrition and serving facts — on wine bottles?

by Walter Olson on September 29, 2009

Get ready for the “next big controversy in the wine business”. [Jeff Siegel, Palate Press]

{ 3 comments }

1 Andrew_M_Garland 09.29.09 at 4:33 pm

The regulatory rule is that the individual doesn’t know how to live unless instructed by a label.

The system will not be complete until the government tatoos this on each person’s wrist: “Warning. Read all labels on all products before using them.” How would people know and remember to read the labels without this tatoo? I see this as the weak spot in comprehensive and effective regulation.

How have wine merchants gotten away without labels for appropriate use?
– Stop now if you are not completely familiar with the use of this product.
– Glass. Handle carefully. Gloves are recommended.
– Do not handle wet.
– Use appropriate eye protection.
– Use only an approved cork remover after adequate training.
– The contents of this bottle are known to be poisonous and carcinogenic.
– Wipe up spills immediately to prevent slipping and falling.
– Do not use around electrical equipment.
– Heavy. Do not store overhead.
– Only the contents are edible. Do not attempt to eat the bottle, cap, or cork.
– This is an industrial object, not a children’s toy.
– Red with meat, white with fish.

2 DBL 10.01.09 at 2:58 pm

Dont’ forget to add, “Decant if red burgundy or bordeaux and younger than 5 years; chill if white to 50 F.” In vino, veritas!

3 smurfy 10.08.09 at 5:47 pm

seems pretty obvious this will turn out like the NY restaurant labeling. If they include percent alcohol, consumers will choose the bottle with the higher content driving up actual alcohol consumption and frustrating the bills proponents. So I’m for the idea, though I no longer drink wine since they removed the lead from the foil seal.

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