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Wine making techniques on wine appreciation?

W wecMember
I've been thinking about this for a while and can't really come to any sound conclusion. I seem to be able to come up with arguments for both sides. To what extent does the wine-making technique play a role in your appreciation of wine?

For example, suppose there is a super replicating machine that can replicate (identically) everything that's placed inside it. Would you have a preference for the original or for the replica?

Or, if an artificial flavoring agent was used to give an otherwise too fruitless wine some fruit flavoring and aromas, would you deem that wine qualitatively inferior to one without the use of such flavoring? Of course, we assume that in a blind tasting, you cannot pick it out.

Any thoughts?
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B bearsheadMember
If you can't pick it out blind then it would be fine, but that is a very hypothetical situation- I think that in reality you always can tell, even if you can't quite put your finger on it. The "real" taste has a depth and complexity that added flavours can't seem to match. Have you ever seen those machine replicated Monets? Supposedly they are painted precisely stroke for stroke, but I think that there is something very- and visibly- creepy about them (and I am not just talking about the bragging of their owners!) If your hypothetical machine meant that 2 Buck Chuck really could perfectly replicate Petrus it would ultimately change our tastes, and perhaps up everyone's game, but I don't see it happening any time soon.
W wecMember
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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