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Showing posts from February, 2015

What a wine lover really wants

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Is there a new American wine?
In an 2014 piece published in The Washington Post, longtime industry observer Dave McIntyre projected the evolution of what he calls “the new American wine,” strongly influenced by steadily growing consumer interest in wines grown and produced in states other than California (i.e. the “drink local” mantra), where the sun so easily engenders such rich, full bodied wines. Writes McIntyre:
What does the new American wine taste like? Because so much of it is coming from outside California (although the Golden State still dominates every statistical analysis of U.S. wine production), the wines are less ripe and alcoholic, combining a European sense of balance with American flair. They might use unusual grape varieties, such as Petit Manseng or Chardonel, as vintners discover which vines grow best where. Grape varieties could become less important as winemakers focus more on expressing the voice of their vineyards, often with blends that don’t follow traditional …

The 2015 ZAP Experience: Is Zinfandel the new noir?

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This past January 28-31, Zinfandel Advocates &Producers (a.k.a. ZAP) held its 24th full-scale “Experience” in San Francisco’s Presidio.ZAP 2015’s theme:Zinfandel is a rising star... reach out and grab it.
Zinfandel, of course, is not exactly a “rising” star.It has been a major varietal since producers such as Ridge in the sixties and seventies, Ravenswood and Rosenblum in the eighties, and Robert Biale and Turley in the nineties began leading the way; fueling consumer mania for the grape’s more obvious features, such as big, lush, jammy fruitiness.
At the same time, Zinfandel producers have always been acutely aware that Zinfandel has never really caught on with the on-premise trade – particularly sommeliers in high-end restaurants, hotels and resorts. 
In turn, much of the on-premise trade has never made any bones about its perception of the category’s shortcomings over the past twenty years:particularly the fact that most commercial Zinfandels almost seem to be crafted for lowest-c…