Rod Miller wrote:The reason there are many high alch. wines is that newer wine drinkers are more likely to like a high alch. wine than a high acid wine. The natural taste preference of folks is sweetness over sour. Low alch wines are likely high acid wines. Give in, high acid wines are old fashioned. What makes great wine is an integration of flavors and characteristics not high acid (taste). Note: there can be a - or + 1% variation in the actual alch. content over what is marked on the label. The terrior of a hot climate is a lower acid wine. I would much rather drink a wine where I can taste the fruit than wait 10 years to taste an acid bomb. I hate waiting 10 years for anything that I want to do.
Aha! Methinks there is a troll here.
Okay, I'll play for a while.
While I accept your initial sentence, Rod, I pretty much have to reject, or pick apart in tiny little shredded detail everything else. Lot of gross generalizations in there, and many don't hold water.
The natural taste preference of folks is sweet over sour? Really? Maybe the folks you hang out with like sweet wines over "sour" (by which I'm assuming you equate acidity with sourness AND lack of sugar, which is kind of interesting), but a lot of wine drinkers I know don't necessarily care for sweet wines, and many of them actively reject wines which might contain any sort of sweetness. And that's even with some new wine drinkers, Rod.
"Give in, high alch. wines are old fashioned." That's rather a remarkable thing to say, Rod. Unless, of course, you're just trolling, which you are. So let's not even discuss something not worth discussing. Stop being so silly. You can do better than that.
"What makes great wine is an integration of flavors and characteristics not high acid (taste)." Okay, I'm confused by this, Rod. I agree with the basic statement about integration (if by integration, you are referring to balance), but I'm not sure I follow your logic here, that the alternative is to have a "high acid (taste)...bomb". Huh? That's a false juxtaposition of choices. I don't believe anyone has advocated an acidic monster lacking all other attributes as the ideal wine. Red herring argument. Cunning though: you start off with a reasonable statement and then go off into strange country with it.
"I would much rather drink a wine where I can taste the fruit than wait 10 years to taste an acid bomb. I hate waiting 10 years for anything that I want to do." Again, Rod, you're making some quantum leaps here that aren't justified. Who would want a wine that is so acidic you can't taste the fruit? Who believes (other than you, apparently) that acidity precludes fruit? I certainly don't. Who believes in the necessity of waiting ten years? Some do, sure, but the statistics indicate most wine drinkers are drinking their wine within just a few hours of purchase. It's only the tiniest minority that cellar their wines for years.
And once again, why does the presence of acidity require ten years aging? Is the acid disappearing during that ten years? What do you think is happening in the bottle anyway? Nope, that's just an overall puzzling thing to say, Rod.
You're throwing out some false dichotomies, and then picking one over the other. If you'd simply stuck with your initial statement, and left it right there, your post would have been excellent, and provocative. As it is, it's provocative, but foolish.
Still, keep trying. Maybe you'll do better next time.