some interesting things of note, if any of you guys research individual grape varieties, there are known, flavours of other fruits associated with certain grapes, this isn't just associated with grapes either for example, some fruits have hinted flavours of others once fermented, its what makes wine so individual.
Commercial wineries get around these problems by blending, it is my belief that blending and a large storage capability, is one of the main differences, between home brewers and commercial wineries, for obvious reasons, most home brewers cannot store massive amounts of wine, unless there is plenty of storage area where you live.
For me personally, I blend a lot of my wines, with others, which I have made and although I make lots of fruit wines, I find oaking ages them, in ways which I find beneficial, to my tastes.
At the end of the day, one benefit of home brewing wine, is that you can make a wine which suits your personal tastes.
So say for example you end up with a wine which is too sweet or dry, dont bin any of them, age it and blend it with one which has the opposite characteristics, obviously in small sampler doses at first until u get a good idea of the ratios of wine a and wine b to add, that is then a blend nicer, than the sum of the two wines which you have mixed, in essence.
I personally evolved my wine making style after reading about the Spanish solera system on wiki, which I then applied on a small scale to my own wines. Also most of my wine is not stored in barrels, but the principle of mixing wines to achieve a desired taste is one which I have adopted.
On top of dryness and sweetness, it can also be applied to the principle of the blending, of flavours, to suit your own taste pallete, commercial wineries, blend in order to produce a taste associated with their wineries in essence.
Fruit crops can vary from year to year, also, and is one reason for retaining wine, from previous ferments.
Also, bear in mind terrain on which the fruit is grown can effect the final taste, as well.
Even oak grown in different regions of the world can affect flavours, so, if there is a known flavour you dislike associated, with any kit wine u have made for example, try making a similar wine, from another kit maker, a blending of the two may well help achieve a flavour which suits your own personal taste.
All of these things, outside of a wine makers control, contribute to the final wine, hence why I blend a lot of mine, its also interesting and fun, to turn something you might not particularly like into, something quite enjoyable.
Its, also, one of the things which makes, wine production, an art, not just a science.
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