MikeMTM > wrote in message >...
> SG,
>
> I agree 100%. Kit reds, in my experience, always have that cooked,
> almost caramelized taste. I believe it comes from something called
> hydroxymethylfurfural, which is formed when they heat the juice in the
> concentration & color setting process.

---snip

For the reds yes, but as someone pointed out it is not in the white
wines, although there is other issues.

For those that read The Winemaker Magazine issue Vol 7 No1.
International Wine Competition, I find it still strange how kit wines
can be judge with "real" wines. I did both Wine Art Gold Cabernet &
Brew Kings International French Cabernet, (both was mentioned in the
gold selection of Cabernet Sauvignon), and they, may we now call it
the hydroxymethylfurfural taste was in both of my wines.

If I understand it right Daniel Pambianchi was one of the judges for
this group, documenting a corked wine to Chris Colby. Did they ok this
hydroxymethylfurfural taste as a handicap for any kit wine so as not
excluding them all? Or is it possible to loose this flavor somehow
like what happened to my Pinot Noir? I really like to know.

SG Brix