Ahhh Help

[Thomas]

...that Cristom is often a winner wine.

Re, acidity, I have a theory of relativity: its strength and its importance is relative to other components and essences in each individual wine. It is diffiuclt to generalize such a theory, but I agree with Randy--we must generalize here.

Randy, I have a friend who is a California-trained winemaker. He came East to make wine and began to complain that we are allowed to add sugar in NY State. "That is disgusting and it is cheating too," he would say. When questioned about the addition of tartaric acid in California he would say, "that is a natural acid and all we do is add it back." I suppose acidity is also relative to perspective!!!

Incidentally, acidity is not truly a "taste" it is a sensation. Taste is what happens when your nose meets your brain to register what it is in your mouth; the tongue has precious little to say about it except that it is hot, cold, puckerish, et al.