I was wondering why reisling (ie... ei?) is often the wine used in fruit flavoured wines, such as Apple Reisling and cranberry etc. Is it just a less expensive product chosen because the flavour is going to be changed anyway?
I made a cheap Chardonnay kit and added apple juice, some before fermentation and some after, and I think it tastes quite good. I made a Sauvignon Blanc kit, which was the cheapest kit I have seen, and added cranberry juice after fermentation, and again, I like the result. I have usually made dry wines from the mid to higher end of the kits, or from juice, but when I decided to experiment, to create some semi-sweet flavoured wines, I got some kits at a grocery store to start with a cheap white wine base, just in case I didn't like the results.