Quote:
Originally Posted by sboyajian
Most wines (like most beers, like most scotches, like most everything) are grown in the field, then made in a factory and then run through a lab.
|
I am not sure I understand "... then run through lab" point you made. I know of no one who runs their wines "through lab", I am talking fine wines of course and save for verifying alcohol, acidity and dryness numbers there is no "lab work" involved.
Get some info before making a statement. Talk to Australians themselves, while they were happy with grabbing a big chunk of the USA market when the likes of "Yellow Tail" appeared (and were imitated by everyone else making same, chemical driven plonk that may not even be grapes in some cases), they are now crying because not only did these "chemical experiments" kill the market for locals (USA producers), but also greatly reduced the market for the middle and high end Oz producers as well. So far, Oz imports are down and going down as we speak, people can be fooled some of the time, but not always and consumers are finally waking up.
Fine Syrah market is dead in USA because of the "animal" labels, do some research to see why.
Do you buy and smoke Cremosas? Just curuious.
.
.
.
.
.
Moses, that ram on Mouton is an art form and a one time deal, you know that :-) But yes, I'll take 2BC over ANY "animal label" save that ram on Mouton :-)