09-15-2007, 11:24 PM
I find it hard to imagine any wine being so thick you have to dilute it for that reason. Not even dessert wines or fortified wines like port. I happen to like wine, and can't imagine getting any benefit from watering wines like Falernian. I can see watering wines that have been stored in jars with resin coatings, that are so heavily polluted by resin (ok, I don't like retsina) that they would be undrinkable.
Rather, bad wines would be made more palatable by adding water, and probably fruit juices, in my mind the precursor to sangria.
Rather, bad wines would be made more palatable by adding water, and probably fruit juices, in my mind the precursor to sangria.
Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
Legio XX - Alexandria, Virginia
RAT member #6?