Quote:
Originally Posted by BC-Axeman
How can a wine be "too fruity"? It starts out as a rich, sweet, luscious fruit. It has to be turned into wine gently so as not to ruin it along the process. I would think the more of the original flavor that can be retained, the better. I love a strongly fruity wine with just enough tannins to smooth it out and give it staying power. Some people describe this as "jammy" or "porty". Mmmmm.
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quality, quality, quality. Of course there are always exceptions. I love fruit forward new world wines- when they're done right. Quality doesn't necessarily mean price.