Quote:
Originally Posted by Shasown
If its the cheaper red wines(discounted bottles from supermarkets etc) that cause that, it could be the additives that are used to quicken the process, there are a couple of tricks to try, get a bottle and let it stand totally undisturbed for about a month so that the chemicals settle, then pour while ensuring you disturb them as little as possible.
A quicker way is to nuke it, microwave a glassful, for about 20 seconds on high power.
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hahahahaha - any decent hangover tips while your at it Terry
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