The cheaper red wines from France, Italy, Spain and some red wines in Germany (tho Germany is more renowned for its whites) are , inmho, tastier than the reds grown here in America. The reason for this is that the soil in California has a lower pH, which is the reason for the more acidic taste. The soil in Western and Central Europe is flatter, richer in nutrients, and the processing there is...aged. The Tempranillo in Spain, for example, has a undeniably rummy taste to it, due to the fact that the wine makers in Spain that prepare Tempranillo use old rum casks. Everything takes effect; from the pH level of the soil, the casks used, the humidity of the area, and the very grapes themselves.
In regards to reds from Europe, I'm fond of French; particularly Bordeaux-grown.
Sa una naka fling ko ug taga Bordeaux nga nag work sa SF, sus insakto jud ko ug supply sa red wine hasta kape! hahahhaha!
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