Hi Ben

Comments interspersed........

"Ben Rotter" > wrote in message
m...
> Frederick,
>
> Aside from the puree Rick suggested he might use, we are talking about
> cold processed fruit. Joanne is saying that when using fresh/flash
> frozen fruit it isn't *neccessary* to heat the fruit.

Oh, I agree absolutely that is isn't "necessary" to heat the fruit, but
it isn't necessarily *bad* to do it that way either.

> That's perfectly
> true, and like her, I agree there is no need to heat raspberry must to
> set the colour.

I know little about the use of heat to "set" colors so I can't really
comment on this.

>
> It's true that many potential sources of fruit for winemaking have had
> some kind of treatment. There is a general opinion, however, that
> these are generally inferior to the fresh version (of the same
> original fruit quality).

But don't you see, it is with this "general opinion" that I so strongly
disagree. Each wine has to stand on it's own merit. Period. The
fact that the resulting wines may be different has little to do with
whether an individual will choose one over the other as his "preferred"
style.

> You could argue they are "just different",

<snip>

Yes, I *do* argue that they are "just different". To support this, I
would point to Jack Keller's site. Jack lists the wines that have won
prizes in various competitions. Even a brief survey of these wines
and their recipes will show that some of them were "hot process",
others were "cold process", and yet others were made from bases
that had heat used at some point during the processing of the base
materials. It must surely be assumed that these wines were in
competition with at least some "cold process" wines, and yet were
judged better that the others. IOW - they were judged on their
merit rather than the "process" or materials from which they were
made.

<snip>

> Of course, in the end it's up to the individual.

That's exactly my point.
HTMS

PS - I sincerely hope that my comments are accepted in the spirit
with which they are offered. Namely, that I am only trying to be
helpful here by presenting an alternative point of view.

Best regards and happy new year to everyone !!

Frederick

>
> Ben