corbuso wrote:The range of flavours in wine is significantly less than in whisky.
I'm with Mr Fjeld on this one. Having been a wine and beer drinker for over 40 years, and a whisky enthusiast for almost as long a time, I would not hesitate for one instant to support the argument that wines (and quite possibly beer as well) offer a wider range of flavours than whiskies.
Just try imagining the differences between a totally un-oaked, delicate, light and refreshing white from the Mosel-Saar-Ruwer and a venerable, wood-matured Port or Sherry, or between a Vinho Verde and an Amarone.
Is it any wonder that whisky producers seem enamoured of late exploring the incorporation of wine casks of all sorts in the ageing of their spirits?