American vs. french

[summa]

I think that is it, don't get me wrong, I love American wines, and they comprimise the vast majority of my quaffing experience.

I guess it is just my hope that they develop a bit more "finesse". I'm sure, as tom pointed out, it is a matter of experience, the US wine industry being so relatively young.

In my old and dusty memories, which may be off now, I remember Kalin having the most finesse of any of the US wines I'd tried, and his being a microbiologist, I'm wondering to what extent the complexity of the yeasts used can lend themselves to a more complex or integral wine, one with more subtlety.

How complex and what number of yeast strains are used in creating these wines?

Also is it mainly that or the blending which has more of an influence on the number of levels that exist within a single wine?

[This message has been edited by summa (edited 08-03-2001).]