"snpm" wrote in message
ups.com...
Okay, so here is what I'd like to do.....

Outside of grape skins of the right variety, take your best bet as to
what country winemaking ingredient would be your first choice for an
ingredient that would add complexity to a wine.

Anything you like, but try to choose one as the absolute top of your
list.

When I get a shortlist (if anyone responds!) I am going to make an
experimental batch using all the shortlist ingredients.

Thanks if you can take the time to make a suggestion

Hmmmm, can't be done in my opinion--not enough information. Depends on the
variety of wine targeted. Could be oak, could be the yeast, might be
tannin... Then you run into the problem of which oak, which yeast,
which....

Might be none of those. Might be age....

Back to you -- pick a wine, first.