Much of the wine world has become preoccupied with staking out their own definitions of what wine must be before they will even consider it. They are missing out.
Some insist that a wine contain no more than this much alcohol. There better be no hint of oak character in the flavor profile. And if the wine lacks a jolt of acidity, it's right out. Paradoxically, some of the same folks who espouse these prerequisites (including many of those touting "natural wines") dismiss rich fruit character as simple and salivate over savory notes, even if those come by way of funky organisms such as brettanomyces and volatile acidity.
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