Originally posted by teamSVTour:
You are saying information you just looked up on a .com website is fact. I think I will trust more credited information coming from a Professor at the University of Pennsylvania and people that run a winery for a living than someone from wine.com
Then again I guess you take everything you read on the internet as fact.
... there are alot better wines on the market.
In your opinion.
Everything I posted can be confirmed. I personally became a sommelier back in the 1980s, so I could probably be teaching your professors in your 'mixology'  class. Take your information from me, I've been there. I've been in both the retail and wholesale wine consulting business as well as working for an importer. You'll find a few threads in here where I suggest that Chilean wines are coming of age. Low & behold, the word is slowly coming out to confirm what I've been saying for over two years. How many of your professors have been to Chile to visit wineries?
And no, I don't just cut & paste everything I see on da innerweb as fact. Read, research, and confirm what I posted. In fact, you win the Dunce Award for mindlessly sucking up everything your supposed professor spouts. Educators can be, and often are, wrong in some of the facts and/or methods they espouse and inflict upon unsuspecting children.
I bet they also teach you that sweet wine is crap, and dry wine is what a truely sophisticated conesseur should drink. Yet some sweet (VERY SWEET) wines sell for hundreds (even thousands) of dollars a bottle & the 'experts' are among those purchasing them. Chateau d'Yquem mean anything to your professors?? Eiswein mean anything to them??
Try again Sparky. 
By the way, I just finished a nice tour of Tennessee which included several stops at some very nice little wineries. I came home with about 3 cases of various interesting blends and varietals. Do your professors know how many wineries there are in PA? How many can they name?
Must be that jumbly-wumbly thing happening again.
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