I was wondering why reisling (ie... ei?) is often the wine used in
fruit flavoured wines, such as Apple Reisling and cranberry etc. Is it
just a less expensive product chosen because the flavour is going to
be changed anyway?

I made a cheap Chardonnay kit and added apple juice, some before
fermentation and some after, and I think it tastes quite good. I made
a Sauvignon Blanc kit, which was the cheapest kit I have seen, and
added cranberry juice after fermentation, and again, I like the
result. I have usually made dry wines from the mid to higher end of
the kits, or from juice, but when I decided to experiment, to create
some semi-sweet flavoured wines, I got some kits at a grocery store to
start with a cheap white wine base, just in case I didn't like the
results.

It's actually a high end grape, but I really can't answer the question
other than that. Marketing maybe.
Regards,
Joe

(Luap) wrote in message . com...
I was wondering why reisling (ie... ei?) is often the wine used in
fruit flavoured wines, such as Apple Reisling and cranberry etc. Is it
just a less expensive product chosen because the flavour is going to
be changed anyway?

I made a cheap Chardonnay kit and added apple juice, some before
fermentation and some after, and I think it tastes quite good. I made
a Sauvignon Blanc kit, which was the cheapest kit I have seen, and
added cranberry juice after fermentation, and again, I like the
result. I have usually made dry wines from the mid to higher end of
the kits, or from juice, but when I decided to experiment, to create
some semi-sweet flavoured wines, I got some kits at a grocery store to
start with a cheap white wine base, just in case I didn't like the
results.