What should we drink? A clear look at wine, health, and taste, with practical guidance for discerning drinkers.
This volume surveys the case for natural wine and explains why adulteration harms taste and health. It also examines how public opinion, tradition, and different wine regions shape what we choose to drink.
The author frames a practical inquiry into wine quality, urging readers to identify true wine as the fermented juice of the grape. Along the way, it contrasts natural wines with fortified or artificially enhanced varieties, and discusses the impacts of additives on flavor, aroma, and well-being. The text weaves historical context with modern concerns, offering arguments, evidence, and commentary on how to spot purity in wine.
Readers will find guidance rooted in experience and cited opinions, plus a thoughtful look at how serving, decanting, and storage affect a wine’s character. The work also examines Greek wines as a case study in pure quality and accessible pricing, illustrating broader questions about taste and health.
- Why genuine wine matters and how adulteration can mislead the palate
- Ways to distinguish natural wine from alcohol‑fortified varieties
- Practical notes on tasting, decanting, and cellar management
- Examples from Greek wines to illustrate pure flavor and value
Ideal for readers curious about wine quality, consumer health, and the history of the wine debate.