On 7/8/06 21:27, in article ,
"David Rance" wrote:
snip

There has been a problem with some producers, whose hygiene leaves a
little to be desired, using too much sulphur to stabilise the wine. You
can often see wine tasters on television complaining about the amount of
sulphur in the wines.

I seem to remember being told in USA that the cheaper the wine in the first
place, the more sulphur used and that it could give some people really
dreadful headaches. I can certainly bear witness to the latter!

--
Sacha
www.hillhousenursery.co.uk
South Devon
(email address on website)