The Wine Thread

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.