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I’d buy The Drunk Skunk for the label, no question.
Bordeaux Collie would get me. That’s top tier wordplay.
Better than going with abv percentage
More alcohol at the end with the same amount of sugar at the beginning means less sugar remains after fermentation. Alcohol is a solvent that is better at carrying aromatic molecules than water is. Higher abv percentage means less sweet and more depth of flavour. Especially if the wine is barrell-aged, the higher alcohol content helps it absorb a wider spectrum of available solutes.
I don’t really like wine, regardless, but I’ve heard this argument from several people that really like wine or that make wine and it seems reasonable. The few times I’ve had to pick a wine, it’s worked well for me.
Wine is a scam. I make all the world’s wine myself and it’s all the same thing. I just cut it with different kinds of random fruit juices to put in the different bottles. Sorry to burst your bubble everyone.
To make wine at all is trivial. Juice + yeast + time and you’re done. The hard part is making a predictable product and being able to afford the space for it.
