On 9 Aug 2014 03:46:58 GMT, notbob > wrote:

>On 2014-08-09, Sqwertz > wrote:
>
>> And this is no different than how they make grape juice. But for some
>> reason it's not OK to make this way?
>
>It's all nonsense from those who know zip about wine.
>
>At one time, 60% of France's wine output was known as "pool" wine. So
>low in quality, it couldn't be sold for export. Only poor French
>natives were willing to buy/drink the swill. Calif wine techniques
>pioneered by Charles Krug Winery, large SS storage tanks, plus careful
>blending of huge Central Valley wine harvests, not only put CA on the
>World wine map, it was embraced by France to save their poor quality
>"pool" wines.
>
>Sure, Napa has the good grapes. Not everyone can afford $40-$80
>bottles of wine. CA has pioneered the way to turn avrg grapes into
>decent above avg wine. That includes grapes from the Central Valley.
>
>Typical Easterner critics putting down what they don't understand.
>BTW, even the best NY state wines typically suck donkey dicks!!
>
>nb

To make a statement like that, you've obviously never tasted any Dr.
Konstantin Frank wines from Hammondsport, NY.
http://www.drfrankwines.com/.
And, for a double treat, visit The Village Tavern to enjoy some
fantastic food along with your Dr. Frank wine.
http://www.villagetaverninn.com/index.php

Ross.
Southern Ontario, Canada