THESE ARE exciting served next. Only the other night, Knowlton Nash was telling Sus that a wine had been taken off the shelves in On- { tario because it contained an ingredient used in explosives, How a guy can keep a straight face while unloading information of i that sort I don’t know. But he did it. Gray Eyes and I had hysterics. it is easy to mis-hear something when you are rolling around on the floor, but if we got it right the #substance in question - sodiumazide - is used in detonators. No big deal if | you ask me. Unless it goes off in your gut, of course. I have been a mite suspicious of store wine # ever since it was revealed that the French had been putting motor oil into f Burgundy, | think it was. That was about five years ago. There was a surplus of white wine, it seems, and the nice motor oil provided - just the right kind of red. Motor oil doesn’t always have the right bouquet, of course, but no doubt some other additive took care of that. Anyway, most of the stuff was exported to North s America where, according to French sources, no one would know the difference. All that was missing was an attractive label inform- ing us that this was a nice full-bodied little wine guaranteed to improve our mileage. ; More recently, we got the glad news that some Austrian wines sold to the unhappy West Germans f were laced with diethylene glycol, a fancy’name for anti-freeze. You ‘would’ jhave thought the buyers would have: been pleased, seeing as‘how their tummies stood in no danger of freez- ing up no matter how cold it became. Inexplicably, they ‘pkicked up a fuss.