Artisanal or Spoofulated?

Please check out my posting at Appellation America on the subject of wine manipulation.



Mark V Marino:

You really got Vinofictions, Thomas excited. I must admit I am a little confused as I see Doug Nalle is weighing in to your support. He is very much for 12-13 percentage alcohol and pick at 23-5 brix he makes excellent Zinfandels that age for years. So you are saying you are in support of the high alcohol what do you say to the problem of acidity and aging potential that is what guys like Doug say is their downfall they will break up because of a lack of acidity and thus will do the consumer a disservice. I am coming into the middle of this?