I started making home made wine..., page 4

originally posted by: bigfatfurrytexan
While i've not had your breadth of experience, I have had an occasion once where a man from Argentina brought a bottle of his own wine from his vineyard in Argentina. It was a 40th anniversary, so we just charged him a nominal corkage fee (TABC laws and whatnot). He shared a tasting portion with me....and i likely would hae been happy paying $10-$20 for it. A nice tart red, which is unusual for me. Home made wine is rarely tart, almost always salty/acidic or sweet. But never the complexity of tart.

But I agree: home made wines are a fun hobby, but you won't impress a sommalier with it.

I would think that if someone had their own vineyard, as your customer did, they would be much more focused on trying to produce a more drinkable wine. The plonk that I was typically brought was either from store bought or backyard grapes or from the wine making clubs that we have locally.

You are right though, the highly acidic structure is a hallmark of a poorly produced and aged wine. To me it is not worth the trouble to make wine when there are a plethora of really good wine in the $10 price range. I always keep a case or two of lower price point wine for when my non-wine friends come over as my higher end stuff will not really be as appreciated by them.