It all depends on the grapes – and the winemaker’s skill

One question we are periodically asked is, “How do they get all those flavors into the wine?” The thought presumably being that the winemaker is somehow like a chef, creating finished dishes from a variety of ingredients besides just the primary one – that somehow winemakers add additional elements into their fermentation vats, perhaps throwing in some black cherries and pepper into the syrah, or mixing some gooseberries into their sauvignon blanc.