Wines are produced in a variety of ways, both conventionally and by more natural methods. For various classifications of natural production we often get asked what the S, O, B, and N labeling of wine bottles in the shop means.
I love Champagne. In truth, this wasn't always the case. Early in my experience Champagne felt like a yeasty, fizzy beverage, lean and slightly sour. Of course I knew that I was supposed to love it, after all Champagne was billed as the height of luxury.
Lately, some in the wine industry are aggressively marketing to health-conscious consumers seeking low sugar and low carb wines. They promise no flavor additives, and “keto friendly” products. We’re scratching our heads.