Who else makes Wine?

[TheRiddick]

Originally Posted by FriendlyMan

And I don't go crazy for whites either. I find most of them to acidic for me.

Ummm... Where to begin? How many Italian wines have you tasted? Some of them take tooth enamel off with their bracing acidity (not all do, but a good number) and when you drink one it takes your palate a good numbre of minutes to adjust. Most women drink Chardonnay precisely BECAUSE it is too soft and buttery. Here in Bay Area suburbs Rombaer Chard has a nickname: Danville Crack (that's all that sells), it is the same across the states as people drink Chard for its soft feel.

Some top notch German Rielsings have high acidity, but then again, they are balanced by the sugars (ever cooked with both salt and sugar added?).

As Adam pointed out, drink what you like, don't go into generalities since they can be pretty faulty in many ways.

Can you elaborate and let us know just how do you know what you make is fully dry? What kind of lab do you run at your house?
.
.
.
.
Scott, I wasn't picking on you at all. Simply pointing out that what consumers think they drink and what is actually in a bottle are often very different in content, sometimes by design and sometimes despite it. I have seen serious winos proclaim for years they dislike new oak, they hate residual sugar in wine, etc, etc, etc. And then I watch their votes in blind tastings and voila, they pick oakiest, sweetest wines in a lineup as their favorites. No problems, though, that's what Parker himself loves.

Just saying to not dwell on what you think is in a bottle; if you like it, then who cares how it was made, your own palate is king. Same as with cigars and everything else.