My wife gave me a wine making experience - never heard of it before, but I am making 30 bottles of Amarone from RJ Spagnols concentrate. The shop used oak chips in a plastic bucket instead of an oak barrel and added a handful of raisins instead of crushing raisenated grapes. The shopkeep says the wine will be ready to drink in about a year. I like Amarone, but it’s too expensive for my everday wine. If you have made or tasted wine from concentrate, did you like it? Will it be even close to a vineyard product?

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Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste.

Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking.

What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label?
For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time.
Here are some links:
http://www.thewinenews.com/octnov00/cover.html
http://www.castellobanfi.com/features/wnew17.html (last paragraph)
http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs)

Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with).

I’m advocating a distinction between an international and traditional style on already regulated labeled wines.

Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice.
another link:
http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

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