http://www.elpais.com/articulo/Tendencias/pensamiento/unico/Robert/Parker/elpepitdc/20080913elpepitdc_1/Tes Spanish wine is hot. But why are they so interested in me then? Might Spaniards be secretly pissed off with the style of wine that has taking over the country? (Errata report: they cite Parker as being with the Wine Spectator and not the Wine Advocate. Hey it's all the same to them.) Then in my morning Industry Roundup comes a story in SIFY, an Indian on-line news source which distilled a spot that ran on British TV on the funny business in wine making. It's actually amongst one of the poorest pieces of journalism I've seen. They never do answer the question about why some wines give hangovers and others do not. (Could it possibly be too much drinking?) Well, you know, I prefer not to buy wines with these 'additives'--but other than the chemical residue in the wine that is a by product of conventional farming, they're no worse for you than commercial bread, but yet it's "Oh, my God, they are adding yeasts to start fermentation, can you imagine?" Why some wines give you hangovers and others don't However, when asked, it was revealed that Hardys add yeast to their merlot red wine and use egg, milk and gelatine to fine their product and make it less cloudy. Jacob's Creek added tartaric and ascorbic acid to their chardonnay and also used clay, enzymes and milk powder as a fining agent. Blossom Hill accepted that they might add tartaric acids, enzymes and tannins to the grape juice and use yeast nutrients and malolactic bacteria during fermentation of standard red wine. However, Stowells and Gallo simply said their wine was made in accordance with EU regulations. Speaking of reverse osmosis, does anyone out there know how many California wineries believe they have to treat their wine for smoke taint this year?