(HoustonPress) - "Ingredients," reports the back label on a bottle of Randall Grahm's Bonny Doon wines from California, "Syrah grapes, tartaric acid, and sulfur dioxide. In the winemaking process, the following were utilized: indigenous yeast, yeast nutrients, and French oak barrels. At time of bottling, this product contained 65 ppm total SO2 and 25 ppm SO2." If you can't find a bottle of Grahm's wine in Houston, you can see a photo of the label in New York Times wine writer Eric Asimov's column from last week, "Vintner With Nothing to Hide Finds That Few Are Looking." Grahm -- one of the most dynamic figures in wine today and one of its most erudite (and funny) voices -- is one of a handful of U.S. winemakers who have begun listing the ingredients of their wines on the label.