By Evan Dawson, Finger Lakes Editor The word "authentic" is bandied about with too much regularity when we discuss wine these days, and yet I feel compelled to use it here. That's because there is nothing in the world of wine so raw, so ungussied up, so uncorporate — so authentic! — as a bottle of wine created by a non-professional. It almost never carries an industrial label, and often conveys, through a smudged and sticky exterior, the dirty hands required to make it. The home winemaker is unburdened by bias. You think all Baco is subpar? Talk to the…