I've watched the threads here about kit wine vs. juice wine and
homemade wine vs commercial wine with great amusement. I understand
everyones position and opinion and many are indeed valid.

However here come one you won't believe....

In the new book out by Matt Kramer (writer for Wine Spectator) he
talks about wineries in Australia, California, and Bordeaux using
vacuum concentrators and reverse osmosis machines to remove some of
the water from the juice so they can make a fuller wine.
23 of Bordeaux's estates have these machines. In addition there are 60
reverse osmosis machines operating there.

Now I admit I'm no expert but it doesn't take a brain surgeon to see
that these wineries are actually making wine out of concentrate. Or
could I say "kit"?
AMAZING isn't it?

The chapter on how the commercial Aussie wineries have changed the
accepted flavor of wine to one which is heavy oak in flavor from one
that was heavy in the flavor of the grape is really interesting.

I laughed like crazy when he said that the tasters in his own magazine
may not be giving accurate scores.

Its a great read for those interested.

Happy fermenting,

Dave Stacy