@Voland's right hand
A lot of the flavour of a wine does not have to be influenced by the grape "qualities"
The properties of the yeast used make a huge difference.
The correct yeast used on chardonnay grapes can produce a wine that has the fruity, gooseberry taste of a sauvignon blanc and lacks the classic buttery chardonnay taste.
Same for yeast affecting other drinks, e.g. beers - if brewery has multiple locations a good head brewer can tell from the taste of a beer which location produced it by the subtle differences of that locations yeast.
There are yeasts people have played around with that can produce alcoholic drinks that taste like banana milkshake (New Scientist had a good article on this a while ago)
Biting the hand that feeds IT
