Negodki wrote:
Cooked (or pasteurized) GRAPE wine (which is what we were discussing) is
definitely inferior to uncooked wine, all other factors being equal.
Cooking
destroys essential flavour and "mouth-feel" ingredients. I suspect the
same
is true of other fruits as well.

"Greg Cook" wrote:
Again, in my opinion, I do not believe cooked fruits are always inferior
-- they are just different. Grape jelly is a cooked product, as is any
fruit jelly and I think they have a lot of fruit flavor. One day a
friend of mine brought over a delightfully fruity raspberry wine with a
terrific mouth feel. He surprised the hell out of me when he said he
made it from raspberry jam. Most of the better cherry wines I have
tasted have been made from cooked cherries -- even pie filling makes a
delightful cherry wine.

Cooked grape juice makes a wonderful grape jelly. But grape jelly is NOT the
flavour most people expect from a wine.

And raw potatoes taste like, well, raw potatoes. Cooked potatoes make a much
better dish.

I didn't say one can't make a good wine from cooked fruit (I make very good
wine from pasteurized grape juice and canned cherries), but that it is
inferior to a good wine made from fresh fruit (assuming the fresh fruit is
edible in its uncooked state).

If you've ever compared a St. Emilion with a pasteurized bottle, you'll
instantly see what I mean.