"Tom S" > wrote in message news:<W72mb.3552>
>
>
> *In France, a bit of cane is more common. Given my choice between the two,
> I'd prefer to need to add acid rather than sugar. Grapes that are low in
> acid are certainly ripe; grapes low in sugar are probably _not_ ripe.

I must, respectfully, disagree, somewhat, with your last statement. If
this were an absolute, the best grapes out of California (or the
world) would be those grown in the hottest, sunniest climates.

The problem arises when the sugar levels increase so early in the
growing season that the farmer is forced to pick before physiological
ripeness is obtained. This results in high brix, lower acid grapes
with green stems and seeds that are under-developed. In short, the
grapes are immature which leads to off flavors in the finished wine.

On the other hand, in a cooler climate, even though the brix may be a
little low and the acid on the high side, the vines may have already
ripened the fruit with fully developed stems and seeds.

IMO, each area (France, California, wherever) has its own set of
challenges and deals with them in their own way.

Andy