Originally Posted by CharlieD
I have just one question, do you add any sugar to your wines?
Very rarely. Wine grapes are one of the rare fruits of nature that have almost perfect parameters for fermentation. I can think of maybe two instances in the last 12 years where I've had to add sugar, and even then it was only a relatively small amount. More commonly, it's necessary to add tartaric acid in order to bring the pH down low enough to keep spoilage organisms in check. But if you really shop around to get the best grapes, that's usually not needed, either.
Wines made from other fruits are a different story. I occasionally make apple and berry wine. With those, you have to add sugar in order to create enough alcohol so that they can be stored for any length of time.