My last blog compared Old World (OW) with New World (NW) wines. They both have their positives and negatives, depending on how you are planning on enjoying your wine. Now I want to tell you where I try to land with my own wines.
First of all, just some interesting context: I’ve read in the past few years that a lot of the OW winemakers are looking at the popularity of NW wines (increased sales volumes) and wanting some of that market share. These mostly-European wineries are gradually adjusting their winemaking styles to introduce wines with a little more fruit extraction and slightly higher alcohol, without compromising the beauty and subtleness of their wines. They see how the rest of the world enjoys wines that are a little less austere and more enjoyable as drinks on their own (without food), and want to tap into that lucrative market.
On a similar note, many NW winemakers see the difficulty in pairing their wines with all but the heartiest foods and wish to create wines with more finesse, like OW wines. So they are moving away from the big “fruit bombs” they’ve traditionally made and are trying to produce more “reasonable” wines with less alcohol, less residual sugar and less fruit extraction.
I like both kinds of wines, but my preference is always to have wines that, when paired with foods, accentuate the food – even at the price of not being a huge “fruit bomb.” However, I don’t want to make a wine that’s so austere that you have to really work hard to find the beauty of the fruit. So I would describe my wines as “New Old World.” I want my wines to always be great food wines, bringing out flavors that you just could not enjoy otherwise in either the food or the wine. But I like to sit and enjoy a glass after dinner, so I want a wine that does not have to be enjoyed with food, and therefore like a little more fruit extraction.
Yes, I want it all: Wines that are great on their own, and great with food!
Until next time, I’m looking at the world through Rose’-colored glasses!