WHY WINE: Wine Facts part 4

I usually like to spend one morning a week visiting blogs in my blog-roll or those I follow on Facebook.   For me, I rather hear what bloggers say about the wines they review, rather than the opinion of the so-called experts.   I also come upon many facts that I would have never known, unless I enroll in an expensive wine appreciation class.
Today, I came across the following on Eve Bushman's blog Eve's Wine 101.
It's been a while since I posted a Wine Facts article, so to catch up a little while I am taking a little hiatus from wine tasting, here is my latest:

• A mathematical equation, derived from the number of days under 50 or over 90 degrees, gives a winemaker a zone number.  That zone number then tells them which grape is best suited for their land.  Example being 2500 days of these temperatures might be a nice spot in Napa, where 5000 days would be something like planting in Death Valley.
• Winemaking is being done in all 50 states.
• Aging is up to the discretion of the purchaser.  Wineries need cash flow so they release early.  
• A good French Bordeaux can age 30 years or more while American wine is made for the California culture that wants their wine now.
• European palate wants a well-balanced flavor and not one component over another.  Europeans boost tannins.
• American palates taste a range of acid, sugar, fruit, alcohol and tannins.   California winemakers boost fruit for the drink-now culture.
• Both New World and Old World wines started about the same time, 1855, but we lost 14 years to prohibition and had to start all over.

Nothing really outrageous about the above, but most points were either unknown to me or I just never gave them any thought.  It is a bit clearer to me now as to why my difficulty over the years with New World wines existed.  Thanks Eve.