"Vino" > wrote in message
...
> On Thu, 08 Apr 2004 21:59:30 GMT, "Vincent Vega"
> > wrote:
>
> >If the grapes are not picked early, I still stand by my assumption that
acid
> >needs to be added in order to make a good, stable wine. Dont take my
word
> >for it,, ask the chemist. If you know how it can be done.
PLEASE!!!!!,,,,
> >TELL ME.
> >

When asking them did you include my full assumption oe just this snip?


> I have asked chemists and experienced winemakers about this and their
> unanimous answer is that it is an uwarranted generalization. This does
> not preclude "acidity adjustments" from time to time




> Whether this is
> good, bad, or indifferent, is not the issue here. Your absolutisms
> are. I have been in this business long enough to know to avoid the use
> of absolutes such as "always", "never", etc.

I agree with you 100%. I never said anything about absolute. Its the
people who are refuting me that claim "acid additions are absolutely never
done in Germany or France". Their absolutism is astonishing.