I think tasting New World examples do help to contextualise and understand the Old World wines, especially because the Old World wines are increasingly made in a riper, more New World style. The issue with many of these varieties (I love how you use this word correctly in this context - high five! - as opposed to "varietals" - barf!) is how NW winemakers are often striving for drinkability, instead of letting the grape express itself. In particular, they usually take great care to make high tannin varieties like Nebbiolo and Malbec more accessible in its youth. And that removes quite a bit of its identity.
Wha ha ha - it took a minute to stop using 'varietals' willy nilly! Ja - you're absolutely right about the New World's drive for drinkability. And we can understand why they do this - move more units to survive, modern consumers' lack of patience, perceived immediate value for money. But you're absolutely right that it can remove the grape's (varietal's 😂 ) identity...leaving us all drinking wines that are yummy, but indistinguishable as a blind. And, in time, with a wine that offers less value for money as it no longer holds the same ageing potential?
Yeah, it's a tiny proportion of the market that truly cares about the intrinsics of grapes, though. So one can understand producers pandering to the largest section of the market. It makes for really cool discoveries when some authentic sunlight shines through these commercial clouds now and again, though.
Yay for joining Team Sangiovese, but I'm totally with you on the whites, especially from the North. Often not interesting enough to warrant the extra spend, with the possible exception of Soave Classico. I do find that whites from the south can have a bit more character; the likes of Falanghina, Fiano di Avelino and Greco di Tufo, but hard to find here.
I haven't opened the Fiano yet....but I have high hopes that I can add it to the list of 'got it' wines. In terms of the north - Gavi di Gavi has spoken to me from the very beginning. Initially because saying Gavi di Gavi dissolves me into giggles...and then because I found I could sometimes pick it out (though, I never ever call it Cortese :-D) because it pops up often enough in Piemonte flights. Trentino sparklings!!! Also Friuli Venezia Gulia...orange wines...and the few Sauvignon Blancs I've tasted from this region have also become distinguishable with their precision! But, as always...my conclusion any time I puzzle over Italian white wines is 'I suppose I just need to taste/drink more'! Thanks for the reply, my friend!
I have yet to taste so many of these wines that you mention. My problem is that my wine drinking ambition (call it curiosity) is in constant competition with my wallet!
I think tasting New World examples do help to contextualise and understand the Old World wines, especially because the Old World wines are increasingly made in a riper, more New World style. The issue with many of these varieties (I love how you use this word correctly in this context - high five! - as opposed to "varietals" - barf!) is how NW winemakers are often striving for drinkability, instead of letting the grape express itself. In particular, they usually take great care to make high tannin varieties like Nebbiolo and Malbec more accessible in its youth. And that removes quite a bit of its identity.
Wha ha ha - it took a minute to stop using 'varietals' willy nilly! Ja - you're absolutely right about the New World's drive for drinkability. And we can understand why they do this - move more units to survive, modern consumers' lack of patience, perceived immediate value for money. But you're absolutely right that it can remove the grape's (varietal's 😂 ) identity...leaving us all drinking wines that are yummy, but indistinguishable as a blind. And, in time, with a wine that offers less value for money as it no longer holds the same ageing potential?
Yeah, it's a tiny proportion of the market that truly cares about the intrinsics of grapes, though. So one can understand producers pandering to the largest section of the market. It makes for really cool discoveries when some authentic sunlight shines through these commercial clouds now and again, though.
"when some authentic sunlight shines through these commercial clouds" - uhm...you should be writing about wine!
Heh-heh! If only that could keep food on the table...
Yay for joining Team Sangiovese, but I'm totally with you on the whites, especially from the North. Often not interesting enough to warrant the extra spend, with the possible exception of Soave Classico. I do find that whites from the south can have a bit more character; the likes of Falanghina, Fiano di Avelino and Greco di Tufo, but hard to find here.
I haven't opened the Fiano yet....but I have high hopes that I can add it to the list of 'got it' wines. In terms of the north - Gavi di Gavi has spoken to me from the very beginning. Initially because saying Gavi di Gavi dissolves me into giggles...and then because I found I could sometimes pick it out (though, I never ever call it Cortese :-D) because it pops up often enough in Piemonte flights. Trentino sparklings!!! Also Friuli Venezia Gulia...orange wines...and the few Sauvignon Blancs I've tasted from this region have also become distinguishable with their precision! But, as always...my conclusion any time I puzzle over Italian white wines is 'I suppose I just need to taste/drink more'! Thanks for the reply, my friend!
I have yet to taste so many of these wines that you mention. My problem is that my wine drinking ambition (call it curiosity) is in constant competition with my wallet!
He he he - I hear you...constant negotiations with the wallet! PS. You've totes tasted Gavi (at the N. Italy tasting).
I have tasted Gavi, twice, but I haven't as yet been moved to wax lyrical over them.