> The problem I have with country wines in general is not that it has
> these cooked flavors, but that I have never really been able to make
> or tasted a wine in any comparison of a fruity or full-bodied wine
> like that of a wine made from grapes.

Well this is an interesting topic of much debate (see "Fruit wines -
emulating the BIG grape styles" thread begun 2000/12/11 for example).
I would say it is more likely to be achieved by using 100% fruit juice
and certain extraction techniques.

> fruits, one was from wild strawberry that had a beautiful aroma and
> succulent taste when picked, but has lost all that in the wine
> generally taste the same as the store bought berries. One was made

Are you saying it has lost all that after a year? If so, I'd say of
course: I'd wouldn't expect many strawberry wines to show as well
beyond a year's ageing. Though, of course, it depends on the style.

> Commercial berries at the markets here had no real taste last year.

Fruit quality is the biggest issue.

> Personally I think is simply the added sugar that kill out these
> nuances for any country wine and make them all stale compared with
> "real" wine.

That's interesting. Most people on this ng seem to believe that some
r.s. *brings out the fruit more*! I'd incline to disagree with the
above statement (some r.s. causes a more stale aroma).

Ben