> That "cheap wine" flavor is more than likely the result of chemical
> additives. Wine in the $5-$15USd range made in the USA is usually
> made at a plant that resembles Dow Chemical more than a winery. These
> wines rarely see any time in barrel and go from grapes to bottle
> within a few days hence the need for chemical additives to stabilize,
> preserve and "age" the wines by chemically manipulating the flavors
> and tannins.

Granted. But, I live in China currently. All of the stuff I drink is
imported at least, regardless of quality. Locally made wines here
resemble strong, bitter grape juice and DO SUFFER from adulteration of
all kinds, I'm sure. They have recently found all kinds of bad things
in the locally made beer, not to even mention the wine; foul
concoction that it is. Most of the things I have found have been the
lower end of the spectrum from some decent vineyards. So I hope I'm
not ingesting too many additives in my quest for understanding. I
know I did with tea.