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Reply to "Wine making techniques on wine appreciation?"

quote:
Originally posted by bearshead:
If you can't pick it out blind then it would be fine


To a large extent, I agree with that statement but I am somehow unwilling to accept that something contrived is at par with something that isn't (as undetectable as it may be).

Consider two wines vinified the same way (same length and temp through maceration, same oak program, etc..). The difference is an artificial flavoring agent was added to one and not the other. The end product, however, are identical in appearance, smell, taste, and touch. Would you say that the two wines are qualitatively equivalent?
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