Good point, Boris. I try to avoid the higher ABV wines, along with the thicker
consistencies, but only through taste. I have taken it as a given that there
are chemicals aplenty in modern wines, but I prefer the lighter French
varieties.
We found some tasty wines in Bulgaria last year, by the way.
Chris
On 30 Jul 2013, at 03:30, Willie Wonka <alienspecimen@xxxxxxxxx> wrote:
> Speaking of cultural differences, alcohol (I hate this word, I mean the usage
> of it) is used as a method to get intoxicated. Not so in the countries
> around the Mediteranian Sea where it is mostly consumed in limited
> quantities with food. At most meals. Moderate wine drinkers are much
> better off than tea totalers. Modern methods of winemaking have done to
> wine what modern agriculture developments have do the tomato. Four
> biggest offenders are California, Spain, Chile and South Africa. I am
> yet to drink decent wine from these countries. I dislike their products
> for two reasons: taste is sterile and also the western market demands
> high alchohol, thick syrupy concoctions that smell like anything but
> grape and only reason to drink is really to get drunk.
--
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