Just not the regulations she wants.
Can you just imagine having 50 different labeling regulations? That is likely what would happen.
Well now I think you are being obtuse just to win the point 
To sum up my very meager point for the last time:
One ideological strand underpinning the wine labelling debate is clearly a distrust of guvmint intervention in commercial enterprises. Sinclair’s The Jungle is a salutory reminder of what the US food industry looked like in the pre-regulation days. Regulation is always imperfect but better than the alternative. Wine labeling laws when they emerge will be flawed and inadequate and probably unduly burdensome but better than the alternative, namely continuing to keep the wine consumer in the dark about what’s in the bottle (and I know that is not what you are advocating, Adam).
To avoid redundancy, I’ll just say that I agree 100% with Mike, Adam, and Brian; and for the exact same reasons.
The interesting things I find in the early stages of discussion in this thread are:
(1) The winemakers that participate on this message board are all against it (so far).
(2) These same winemakers are the ones that would have absolutely NOTHING on the label that would hurt their brand if ingredients were to be listed.
Pretty sure Hardy is a wine-maker. Else he’s doing a damn good impersonation of one
And could you imagine producers from France, Italy, Germany, Austria, Australia, etc complying? I bet we would see far fewer of our favorite imported wines in this country.
How do you know that?
TTT
Katrina… Oops! 
I still believe that the vast majority of those with absolutely nothing to hide will still be against it. I could turn out to be wrong, especially if the proposition continues to be so vague.
I guess I’m not there to witness their wine making, so if you want to be technical, it is just a confident and educated guess.
FWIW the back label of my Sinskey Pinot Blanc has the following: “Ingredients: organic grapes.” That’s it. Not sure what that is supposed to mean.
Cheers,
Curt
“…organic grapes” or “[certified] organic grapes” ?
my guess is that with Fed/State ingredient labeling requirements in place, that would be a distinction of note.
Knowing most of the winemakers involved, you are likely correct.
But an educated guess is hardly definitive…
TTT
Eric is right Paul. I definitively have nothing to hide.
As I consumer, I really appreciate the input of Mike, Adam, Larry, Hardy, et. Al. on this subject. I’m curious as to what winemakers think of this issue. I would just like to interject a couple of things:
Maybe wine “ingredients” is a bit of a misnomer, and maybe we are talking about wine additives. I’m sure there are many wine drinkers who, like me, would be interested to know what goes into their wine (not necessarily what stays in the wine). I mean, heck, how often do we read on this very board about “spoofilation” in wines? Clearly there is broad interest in avoiding that.
I think Adam’s approach is good, i,e., give those consumers who care to be educated on such things a place to get the information, such as the winery’s website. There, you can state “here’s what goes into our wine, and here are the reasons why we feel such things are essential in delivering the finest, most stable wines possible.”
It should remain a voluntary thing, absolutely. But I for one do wish more producers would follow the lead of Ridge and be forthcoming about such things, if only on a website. It’s awkward to contact a producer and say, “hey, do you guys use MegaPurple?”
Those producing the finest, most handcrafted wines have the least to fear. At least, I would hope so.
Paul-It just says “organic grapes.”
Cheers,
Curt
Speaking of “definitive,” it is virtually impossible to be definitive when listing ingredients on a wine label (as stated earlier).
I like Mr Nielsen’s use of the term “Wine Additives” (eg. Velcorin, Mega Purple etc)
I would like to see them listed…
TTT
Paul,
Thanks for the kind words. I think you are correct, that what most people on these boards want to know are additives, rather than ingredients. I am not sure that is true out in the world of consumers picking wine off of shelves (I think they might want to know what is in the bottle, more than what has been added to the bottle). — Can you see the confusion that will ensue amonst consumers when additives are listed and your bottle of Oregon Pinot Noir or Bourgogne Rouge lists “sugar” as an ingredient? How many people will think that wine is sweet?
Adam Lee
Siduri Wines
So we are actually doing them a favor by not putting it on there? 
No, Hardy. I am putting it on my wine notes. If I water back, I am saying I did it, and why I did it, and if I did on all of the lots, some of the lots, or one lot. Same thing with tartaric, etc. I list actual alcohols, TA, ph, and total sulfur levels for those with such issues.
Despite my position on it being regulated on the label, I am the winemaker here that is doing that.
Adam Lee
Siduri Wines
They seem to figure it out ok with regular foodstuffs. Commericial breads, tomato sauces, salad dressings with labelled added sugars continue to fly off the shelves without any undue consumer confusion.