Hapa Dude's recent thread (http://www.chowhound.com/topics/402661) has led me ponder a more specific question that's been nagging at me for many years:
Why isn't there any amazing, marketable, historically revered wine made from plums? Plums seem to have plenty of tannin, plenty of varieties, plenty of juice and grow in many of the same climates as grapes.
I've had sickly sweet plum "wine" at a neighborhood Thai restaurant (and enjoyed it, I will admit), but it left me craving something more noble made from plums.
Has anyone else wondered this?
I actually think prune juice has a more interesting, complex flavor than most unfermented grape juices.....