Hello.

I love wine. When I was 13, i used to find these purple berries and I would crush them and put them in bottles in hopes that they would turn into wine. The berries were probably poisonous. But anyways, I never got to see if it was wine because it froze when I had them in the garage. Also, another bottle exploded all over my room because the cork shot off of it one day.

So, you know how they have all those wine cellars (such as this http://wine-storage.biz/wine_storage/images/wine-cellar-database.jpg) where all the bottles are put on the racks?? Are these bottles fermenting?? Or do they never let them ferment in the glass bottle?

Can someone give me tips on how I can make my own wine in a traditional style without getting too much into the mass production and bucket using methods (that are like cheating) that people use when they buy like a kit or something?

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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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