Originally posted by GregT:
Yep. But that said, there are some pretty good examples of both coming out of CA these days. And surprisingly, one that I had from Krankl. It was around 16% but I had no idea until I looked at the label. Whether he added or not, he managed to integrate the acidity really well.
BTW, nice to see you here amigo!
I just wonder about the actual 'acidity' in the wine - that's all. With varieties like Riesling or Sauv Blanc, the acidity is more 'apparent' - with viscous white rhones, I'm not so sure . . .