"The second time I took acid, I watched myself in the mirror for nine hours. What I realized, when I stared, was that my face looked exactly the same when I cried as when I laughed. After awhile I couldn't tell which I was doing. Relief was just pain inside out."

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While conversion of sugars to ethanol is the predominant reaction, it is only one of potentially thousands of biochemical reactions taking place during fermentation. As a result, wine contains trace amounts of a large number of organic acids, esters, sugars, alcohols, and other molecules. Wine is, in fact, one of the most complex of all beverages: the fruit of a soil, climate, and vintage, digested by a fungus through a process guided by the culture, vision, and skill of an individual man or woman.

— Neel Burton