BTW,

It is my opinion, and only my opinion, that commercial wines are
purposely made on the flabbier side to appeal to a bigger market of
wine drinkers.I think most wine drinkers really can't handle a balanced
wine. Most commercial wines I have drank seem too flabby. I don't
drink alot of expensive wine ,but, I would assume that as you get into
the better wines the wine would be more balanced and not as de-acified
as some of the stuff I've tasted. Just my opinion. Anyone else notice
that???

Bob


wrote:
> What is the difference and why use them both? When I first began
> making wine I was under the impression that they both told the same
> story.