[Don Plumley]

One of the things that I think happen as people are exposed to let's say, less than well-produced wine, is that's what their palate becomes used to as the standard. Chardonnay is supposed to taste like butter. Red wines leave an astringent feeling in the mouth. That alcohol taste/burn is normal. If you drink coors all your life, there's no way a Hoegaarden or other Belgian beer tastes "better"

Great wines have balance - nothing sticks out as an unusual component. Fruit, alcohol, acids, length - all in balance, no sharp edges.