A little quote I like...

"Winemaking isn’t a science. It’s just a branch of cooking where we use a calendar instead of a timer – the ultimate Slow Food. Putting something distinctive and visceral on the table is the challenge with which every chef deals daily. As in all cooking, distinctive terroir expression suffers from overspicing. That doesn’t mean all cooking is bad. You just need to have respect for the native flavors of your raw materials."

From Clark Smith, Appellation America