Oct 14, 2026 · 54 min · 10 segments
Some of what's in your wine never makes it onto the label. In this episode of Between The Pours, Kim Schofield lifts the lid on the wine industry's dirty little secrets, from what doesn't have to go…
Kim SchofieldGuestScottHost
Well, I think we had this conversation and then the next day my daughter went to a 21st.
And, you know, younger people don't drink as much as we did at the same age, right? And most of her wine experience had been with Dancing Water.
She sent me a message on Sunday morning and she said, Oh, Mum, I think I've got my first hangover.
And it's interesting, isn't it? Because when you're drinking wine with lower intervention, which is less chemical additive, you actually do feel better the next day.
From my point of view, from a winemaking point of view, we like to think the less intervention, it's going to be the less chemicals involved, you know?
But that obviously, that comes at a cost, right? Because you obviously have to do things a different way.
So what you're, you know, obviously it's more expensive to do it that way versus some of the other ways.
Because some of the other ways is obviously, you know, heavy use of preservatives and, you know, and chemically cleaning wines.
Talk
me about that.
What happens there?
And I think one of the things about Marlborough Sauvignon Blanc, for example, it's a very easy wine to make and it's probably quite straightforward to machine harvest and you probably don't need to add too much to it in general because the grape does a lot of the work, a lot of the heavy lifting.
So my wine consultant maybe read a whole book on the science of Sauvignon Blanc.
really?
Well, I think we had this conversation and then the next day my daughter went to a 21st.
And, you know, younger people don't drink as much as we did at the same age, right? And most of her wine experience had been with Dancing Water.
She sent me a message on Sunday morning and she said, Oh, Mum, I think I've got my first hangover.
And it's interesting, isn't it? Because when you're drinking wine with lower intervention, which is less chemical additive, you actually do feel better the next day.
From my point of view, from a winemaking point of view, we like to think the less intervention, it's going to be the less chemicals involved, you know?
But that obviously, that comes at a cost, right? Because you obviously have to do things a different way.
So what you're, you know, obviously it's more expensive to do it that way versus some of the other ways.
Because some of the other ways is obviously, you know, heavy use of preservatives and, you know, and chemically cleaning wines.
Talk
me about that.
What happens there?
And I think one of the things about Marlborough Sauvignon Blanc, for example, it's a very easy wine to make and it's probably quite straightforward to machine harvest and you probably don't need to add too much to it in general because the grape does a lot of the work, a lot of the heavy lifting.
So my wine consultant maybe read a whole book on the science of Sauvignon Blanc.
really?
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