Compare Wine to Bread

 Bread and wine, not cheese and wine can teach a simple wine drinker a few things about the art that vintners perform. Good bread has well integrated flavors and a silky texture inside despite its sturdy crust; a superior wine has many similar traits and the way they are made has a lot to do with how good both turn out.  A good bread gets a complex note of acidity from the starter, a bread dough that bakers let ferment. A little bit of the starter is added to each batch of bread to instantly age the bread, making it more developed than it may otherwise have been. But with wine acidity and complexity have to be present in the very earliest stages for an extraordinary wine, the grapes themselves have to have the acid.  While adding acid during the creation process is allowed, this would be like adding a sourdough flavoring rather than painstakingly obtaining the best starter, but the flavors will never be exactly right. A good acidic grape makes for a wine were each flavor has its own moment to shine.
                The odds that a smart shopper will not end up with a wine with added acid in those two bottle wine carriers though is low. It is common knowledge among winemakers that good grapes, and not additions, are the key to good wine.