On Thu, 08 Apr 2004 23:24:06 GMT, "Vincent Vega"
> wrote:

>Vino,, I am not sure if you are aware but the second part of the quote is
>not mine. You should direct the question to who made the comment. I have
>no clue what you are to make of it.
>
>
>"Vino" > wrote in message
.. .
>> On Fri, 9 Apr 2004 10:33:37 +1200, "st.helier"
>> > wrote:
>>
>> >Vincent,
>> >
>> >In your very first post, you wrote thus..
>> >
>> >"anyone who has a beginners knowledge of winemaking
>> >knows that acid additions are currently practiced by just
>> >about (every) wine producing nation in the world"
>> >
>> >Since then, you have been told in no uncertain terms that this is simply
>not
>> >so in Germany, Austria, much of France, New Zealand and Tokaji.
>>
>> I am reluctant to seemingly come in to defend someone whom I have been
>> criticizing in earlier posts for unwarranted generalizations, and that
>> is not my intent here. But your posting raises as many questions to me
>> as it answers. I am by no means an expert on the regions you mention.
>> I admit that freely and please consider my concerns in that light.
>>
>> My sense is that in Germany, Austria, New Zealand, and Tokaji,
>> "acidity adjustments" are rarely, if ever, required. But can you state
>> categorically that they never take place under any circumstances?
>> You use the term "much of France", suggesting that "acidity
>> adjustments" DO take place in certain places in certain years and
>> under certain circumstances there.
>>
>> You have left out all of North America, Spain, Italy, and (with the
>> sole exception of New Zealand) all of the Southern Hemisphere.
>>
>> What am I to make of this?
>>
>> Vino
>> To reply, add "x" between
>> letters and numbers of
>> e-mail address.
>
My posting was a response to st. helier, who quoted one of your
earlier posts. Both that quote and his response to it were included in
my posting. I know it gets complicated, but my mail reader does a
pretty good job of sorting such things out.

Vino
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