Ingredient Labelling

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Since detailed specification on labels of ingredients in foodstuffs is mandatory in most major markets, it has been proposed that wine should also be subject to this requirement. Few wine producers are in favour since it would be complicated and could well dispel what is seen as the simple romance of wine—although presumably producers of natural wine may welcome any public airing of the wide array of additives and processing aids used by their more industrial rivals. Even some of the most lauded wines in the world may have to cite yeast (unless ambient), sugar (if chaptalized), tartaric acid (if acidified), together with bacteria, nutrients, and vitamins, and all producers are already obliged to mention sulfites. One large UK retailer, the Co-op, has provided ingredient labelling on its wines since 1999. See also labelling information.