I have lots of Oregon brand fruit (not puree) I had planned to use to
make raspberry wine. Then I see CJ Berry states it is a vile idea and
raspberry is too strong. Terry Garey states that is is her singular
favorite of all fruit wines, and her personal reserve for personal
VIPs and special occasions.

So should I go ahead, am I wasting my time, should I chuck them in the
rumpot instead?

Anyone specifically used oregon brand fruit for raspberry wine?

Cheers

Sean