I’m considering (read: def. making) Catawba and Concord wines as some of my next projects, and I’ve been doing some research and tasting to know what I should be shooting for in my final product. I know that commercial vintners tend to make very sweet wines with these varieties and other Labrusca grapes native to North America; is there a particular reason for this? Do wines from these grapes become unpalatable if they have too little sweetness or too much alcohol? Is it just a matter of tradition, or maybe consumer preference among Americans? Or (although I don’t think it’s the case) do these grapes have such a high sugar content that their musts typically can’t ferment to fully dry once the grapes are ripe? Any insight you may have, answers to these questions or tips in general, would be appreciated.