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I tend to buy only vintage dated, estate bottled wine (mostly imported)
because that wine is being sold on its natural production qualities and the
"year of the grape".
 
I am a little concerned about domestic wines because of our regulatory
requirements called "Truth in Labeling".  If a wine label claims a certain
percentage of alcohol by volume and the natural wine production/fermentation
does not produce that level, then is there a possibility of enhancement,
possibly with a grain alcohol?  Wine making is an art and much is protected
by privileged information.
 
Joanne Hameister
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