Interesting read

[Innkeeper]

Why does wine engineering only bother you guys when it comes to flavor? Does this mean you don't mean altering color with highly concentrated purple dye (also developed in Oz I think), or alcohol level and other acts of concentration with reverse osmosis, etc, etc.

I know that flavor is critical, but once you have established a slippery slope, it is hard to reverse course. These other abomintations have been around for years.