Wine Talk

Snooth User: Vigna

The Future of wine (?)

Original post by Vigna, Jan 21, 2010.

Hi everybody, I'm an italian student and I am writing down a thesis about the future of wine. In your opinion, which wine we will drink in about 10 years and how? I know that it is a complex question but I really need ideas, suggestions, fears and doubt! Thanks a lot!

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Replies

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Reply by John Andrews, Jan 25, 2010.

@dmcker ... damn, I hate getting busted. :-( :-)

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Reply by zufrieden, Jan 25, 2010.

By the way, the Chinese are making some effort to produce local wine of quality. So far, there is nothing of character being shipped abroad (Great Wall Cabernet Sauvignon being the only red available in any quantity in Vancouver) but the wines DO have correct varietal qualities. Regardless of the environmental hurdles the Chinese growers face, I predict some premium wines will soon be available to the large overseas Chinese market. Again, local is "in"...

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Reply by Poldark Maximus, Mar 3, 2010.

Curious that no one has mentioned wine blending as a most satisfying new trend  --- and one that turns the table on those who choose to worship the varietal straight and narrow. Witness the very successful wines produced by  Claus Janzen at Baccio Divino Cellars and certainly others from around the world. Claus will blend Sangiovese (55%) with Cabernet Savignon, Viongier, Merlot and Zinfandel to create a totally new wine experience --- he calls his Pazzo.  A blend of Syrah and Cabernet Sauvignon is a blockbuster he calls "Vagabond".  Wine blending to achieve unique and highly appealing, new wine experiences are taking place from Basque Land to the venerable Herzog Vineyards in Marlborough. The trend may well cause  wine snobs and cogniscenti alike to grasp for new taste-adjectives and note-descriptors (hibiscus?) as the "new blenders" provide us with exciting new territory (if not terroir) to explore. Anyone for a Malbec (55%) Montepulciano (35%) and Mouvedre (10%) taste sensation?   

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Reply by dmcker, Mar 3, 2010.

What's new about blending wine???

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Reply by Poldark Maximus, Mar 3, 2010.

Is blending new  --- of course not. Is there a "trend" to blend to great effect in creating new wine experiences? Me thinks yes --- it is certainly being approached by professisonal wine makers with the intennt of pushing the wine envelope. Blending has traditionally been used to round out deficiencies in a dominant varietal or "smooth out the rough edges" as in 10-15% merlot  5% cabernet franc and and 85% cabernet sauvignon --- a typical bordeaux recipe that seeks to remain largely within the confines of the dominant grape. .

I point here to blending to achieve something different --- to go boldly as it were, where no vintner has gone before. Time will tell if it is a trend or a fad.

 

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Reply by dmcker, Mar 3, 2010.

Well, sangiovese and cab have been blended in Tuscany since the '80s and, on a smaller scale, before. And syrah was blended with cab in Bordeaux for centuries, before it was quite recently banned by the farmer-bureaucrats there. Good that people are coming back around to it whether in California or Spain or maybe, once again, in France.

An interesting subject, though I'm afraid I have to run now and will have to get back to this later. Hopefully others (calling GregT!) will chime in at some point.

Haven't had the Baccio Divino wines. Any notes you'd care to share?

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Reply by zufrieden, Mar 3, 2010.

It seems to me that there has been a trend over the last 20 years odd to blend more eclectically. This move to blend with more abandon is part of efforts to push out the boundaries and experiment - sometimes with very good or interesting results but more often without.   Avant garde blending seems to predominate in either (a) New World settings with less baggage from tradition and (b) Old World settings where less widely recognized grape varieties are blended with the more established workhorses.  It takes time to find the right blend for success and meanwhile tastes change so experiments will likely continue indefinitely - as they always have.

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