The advent of pesticides, chemical additives and sugars provided a way for producers to get around the natural unpredictability of wine production and promotes wine that tastes the same, bottle after bottle, year after year. This also made it possible to hide flaws that may exist in those bottles, like bacteria and other unpleasant elements. Unfortunately, wineries rely on pesticides, additives and added sweeteners which means chemically altered, completely unnatural wine is now the norm. Is it possible to find wine that DOESN'T go through these processes? What does it mean to have "clean crafted" wine? Why do some wines give you headaches or cause flushing, while others do not? Can wine actually be GOOD for you? Come get more information from Scout and Cellar representative, Crystal Ikebe. Register here.