Dan Abel wrote:
> In article >,
> sf > wrote:
>
>> I think they're referring to the old "cooking" wines, which were
>> salted. Probably to keep the help from hitting the bottle.
>
> I thought it was for tax reasons. But I looked it up:
>
> http://en.wikipedia.org/wiki/Classification_of_wine
>
> The salt is a preservative that keeps it from turning into vinegar.
> Most drinking wine will turn into vinegar within days or weeks of
> opening.
>


It's also to make it undrinkable so that grocery stores w/o a liquor
license can sell it and so it can be sold to minors.

gloria p