Why is Ridge adding ingredients to its back labels?
At Ridge we call our approach to winemaking “pre-industrial”. We believe that for anyone attempting to make fine wine,
modern additives and invasive processing limit true quality and do not allow the distinctive character of a fine vineyard
to determine the character of the wine.
Ridge is adding to its labels a list of actions and ingredients to demonstrate how little intervention is necessary to
produce a fine, terroir-driven wine from distinctive fruit. Although an ingredient list is not required by the TTB, if a
winery chooses to add a list of ingredients to its back label it must list ALL ingredients.
Click here to read more on this topic from Paul Draper.
Click here to read recent press articles on this topic.
The TTB (Alcohol and Tobacco Tax and Trade Bureau) in the US and the government authorities in all major wine-producing
countries have approved over 60 additives for use in wine. See TTB’s website. Two of the most invasive are:
- Mega Purple, a 2000 to 1 concentrate from lesser red grapes that adds texture, body, and color.
- Velcorin, a chemical that kills everything in a wine in order to eliminate Brettanomyces (Brett).
The TTB (and other governments) have also approved more than 10 invasive industrial processes for winemaking.
See TTB’s website.
Some of the machines, variations on reverse osmosis, can lower alcohol, increase alcohol, eliminate
vinegar, Brett, cork taint, smoke taint, and even sugar from wines intended to be dry by forcing the wine through a membrane under very
high pressure. Other machines include:
Room Temperature Evaporation
A new machine coming into use: Thermo Flash (Flash Detente)
Given that these modern processing machines and invasive additives are not needed in making fine wine, Ridge has opted to voluntarily
include an ingredient list on its labels. Besides sustainably-grown grapes and their natural yeasts and malolactic bacteria, we list
everything added. These are limited to the few non-invasive additives in use for well more than a hundred years. We hope to encourage others making
fine wine to entrust their customers with their list of ingredients.
Making Sense of It All
Below you can view an example or our ingredient labeling
Other additions used on occasion:
Water: When temperatures during a zinfandel harvest rise significantly, this varietal can overripen quickly before there
is time to pick all the blocks. If that occurs we make a small addition of water to those fermentors to rehydrate grapes
that lost water to the vine in protecting it from the excessive heat.
Egg Whites: The most gentle of all fining agents, fresh egg whites have been used for at least two hundred years to clarify
fine wine and/or moderate tannins. Virtually every Bordeaux from the 1st growths to its lesser classifications have been fined
with five or six fresh egg whites per barrel in the majority of vintages for at least one hundred years. For Ridge, clarity is
never an issue, but fining can moderate the texture of the tannins in the wines from a few of the parcels, typically of cabernet
or merlot, that in a given vintage might be too tough. The egg whites precipitate and the wine is racked off and filtered leaving
virtually no trace of the egg white behind.
Tartaric Acid: Acidity in Zinfandel (Geyserville being an exception) is, on occasion, not as high as would be ideal but is
better than Syrah. To achieve balance in those few parcels small amounts of tartaric acid, the natural acid in wine, is