Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site rabbit.UUCP Path: utzoo!linus!philabs!cmcl2!floyd!whuxlb!pyuxll!eisx!npoiv!npois!hogpc!houxm!mhuxa!mhuxi!mhuxt!eagle!alice!rabbit!wolit From: wolit@rabbit.UUCP Newsgroups: net.wines Subject: Re: non-alcoholic wine Message-ID: <1690@rabbit.UUCP> Date: Wed, 13-Jul-83 10:24:10 EDT Article-I.D.: rabbit.1690 Posted: Wed Jul 13 10:24:10 1983 Date-Received: Thu, 14-Jul-83 06:01:38 EDT Organization: Bell Labs, Murray Hill Lines: 14 This is not a new idea. Back around the turn of the century, a rabid temperence nut, name of Welch, introduced what he called, "unfermented wine." In other words, grape juice. Even today, there are companies turning out such substitutes -- one is even marketing a non-alcoholic "champagne" specifically for such occasions as high-school athletics locker-room celebrations. (Just to show how you can never please everyone, some ultra-anti-drinking types objected to this on the grounds that it would get the little darlin's used to drinking something LIKE alcoholic beverages, which would later lead to the hard stuff...) Oh yes, that Mr. Welch is THE Mr. Welch, whose progeny are still making unfermented wine, unfermented wine jelly, unfermented wine drink (I guess rotting children's teeth isn't immoral), etc. Jan Wolitzky, BTL Murray Hill