I am sorry but I am very confused by this information. As a Student and now a Certified Sommelier I have never heard of one instance of a Vintner using raisins. Is this practice an exclusively a home wine making technique? Because when I broached the subject with Commercial Wine Makers they thought I was pulling their leg. I promised I was not, but it was to no avail. Can anyone here explain this seemingly strange practice in accepted Wine Making Practice? When I think of raisins I do not think of a fine Cabernet Sauvignon. Do you ?
I suppose you can trivialize Amarone when you can compare the appassimento process to adding raisins, but last time I checked, Amarone isn’t made from Thompson seedless that are heated up 145–155°F for 18 to 20 hours. But I do see somewhat the point which is your goal as Home Wine Makers is not to replicate fine elegant wines but to add ingredients to an inferior base which would never be used in real wine production to arrive at a product which some might find comfortable to consume. You may be successful at that but I doubt any of it would pass for the real thing.
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