[Otterhound]

Originally Posted by buddyhu

My wife and I don't drink a lot of wine, but we appreciate a good bottle from time to time. Some reds, but mostly whites.

Over the years, we have found that wines from Europe are easier for us to metabolize. Don't know if that is because of the soils, or because of specifics of their vinification process ( I have read that US makers are more likely to introduce things to manipulate the finished taste of the wine). We haven't explored Australian wines very much, nor South American wines...though we have enjoyed some that have been recommended at restaurants (my wife is really warming up Argentinian Malbecs).

At this point, we mostly drink Italian white wines (Grechetto, Arneis, Gavi dei gavi, some Pinot Grigio), some French wines (pricey!), and a smattering of Spanish, Greek, Austrian, and German wines.

I know people in the business . What things are being introduced by American Vinters to manipulate the finished taste ? I will ask about specifics .