How long can you store wine?

[Thomas]

Brom, this subject has been covered but I will say it again:

The grape is the only fruit that, when ripe, produces the proper level of sugar and natural living yeast cells on the skins to ferment to 12 % alcohol, without human intervention. No other fruit can make that claim--all the others need human intervention to reach 12%; the intervention is mainly related to sugar additions, which many wine regions do not allow. 12% is the average (or is it the mean? I never get that straight.) alcohol level of wine. That is what I mean by "technically."

In addition, the word, wine, has Semitic roots (Phoenecia) that applies strictly and soley to the fermentation of grapes.

When I make a technical comment, or have an opinion about wine, I do it from information available to me. I am not exclusionary. I seek to educate and to dispel common myths surrounding wine.



[This message has been edited by foodie (edited 06-19-2003).]