Rahsaan, Hi....
We seem to have come to a modus operandi and that's fine. We can continue the more philosophical debate over good wine in the future.
As for me, the use of sulfur, cultivated yeasts, carbonic maceration, deciding on hang time, green harvesting and the like fall within the range of perfectly acceptable practices to me. The more shadowed areas involve use of various pesticides and fertilizing agents in the field and issues related to reverse osmosis, acidification and the like. As to the use oak chips or staves, marginal but not problematic so long as the winemaker admits openly to the practice. What goes beyond the pale for me is the addition of tannins, the use of agents such as mega-purple, and in general the "doctoring of wines" with chemicals that change even the chemical structure of the wine.
Best
Rogov
