Wine authorities have been extensively discussing the issue about
Homogenization and Globalization of wine. Conclusions are often vague and
indecisive. It's always the Old World against the New World, traditions
against scientific methods etc. My opinion is, if all wines are made more or
less the same based on the "International taste", then it's not "wine" we
should be talking about but rather just alcoholic grape juice. We don't
discuss about an industrial beverage like Coke as much as we do wine because
it doesn't matter which country they are from, they taste the same. What's
your opinion?
Ray

raymd wrote:
Wine authorities have been extensively discussing the issue about
Homogenization and Globalization of wine.

We have here too. Or are we "wine authorities"? ;-)

Conclusions are often vague and
indecisive. It's always the Old World against the New World, traditions
against scientific methods etc.

To paint it as Old vs. New World is to oversimplify in the extreme.
It's more a case of Artisanal vs. Industrial, and examples of each are
found in every wine producing region. And to paint it as a modern
problem is probably a bit too simplistic as well, since the percentage
of quality producers has always been low and it's just the technology of
Industrial wine production that changes with time. I can imagine wine
geeks in Pliny the Elder's time railing against the widespread use of
irrigation in Gaul's wine producing regions and arguing for a more
traditional dry farming approach.

My opinion is, if all wines are made more or
less the same based on the "International taste", then it's not "wine" we
should be talking about but rather just alcoholic grape juice.

That's a distinction that I won't make. Is Beringer White Zinfandel not
wine simply because I don't care for it? That reeks of the worst kind
of elitism IMO.

We don't
discuss about an industrial beverage like Coke as much as we do wine because
it doesn't matter which country they are from, they taste the same. What's
your opinion?

I agree with you insofar as it's true that it's the changable and
elusive character of wine that inspires so many of us to waste so much
time, thought, bandwidth and money discussing it ad nauseam. But I'd
bet that there's at least one or two Internet discussion groups that
seriously compare soft drink flavors, maybe even looking for terroir in
Coke. After all, there's an alt.food.waffle-house! :P

Mark Lipton

Hello Mark,

I agree with you insofar as it's true that it's the changable and
elusive character of wine that inspires so many of us to waste so much
time, thought, bandwidth and money discussing it ad nauseam. But I'd
bet that there's at least one or two Internet discussion groups that
seriously compare soft drink flavors, maybe even looking for terroir
in Coke. After all, there's an alt.food.waffle-house! :P

There is, indeed, at least some terroir in Coke, because each regional bottler
provides the water and sweetener. The major difference is the use of either
high-fructose corn syrup or cane sugar as the sweetener. True Coke geeks
will import the drink from countries where cane sugar is used.

raymd wrote:
Wine authorities have been extensively discussing the issue about
Homogenization and Globalization of wine. Conclusions are often vague and
indecisive. It's always the Old World against the New World, traditions
against scientific methods etc. My opinion is, if all wines are made more or
less the same based on the "International taste", then it's not "wine" we
should be talking about but rather just alcoholic grape juice. We don't
discuss about an industrial beverage like Coke as much as we do wine because
it doesn't matter which country they are from, they taste the same. What's
your opinion?
Ray

Greetings Ray,

This topic surfaces from time to time in this forum. My own feeling is
that there are just enough wine lovers with a well-developed sense of
taste that there will always be at least a few "craft" winemakers in
business. At least, I HOPE that's true!
On the other hand, the "volume" producers will always have a ready
market for beginners and those with a tight budget (sometimes that
includes me).

Dan-O (Guilty! There is a Corbett Canyon Shiraz in my kitchen!)

Dan-O

Mark Lipton wrote:

To paint it as Old vs. New World is to oversimplify in the extreme.
It's more a case of Artisanal vs. Industrial,

Mark, I agree with much of what you wrote, but not neccessarily this-
it's just as much an oversimplication as the original statement. Is
Falesco less artisanal & more industrial than Ruffino, is Didier
Dagueneau more industrial than the Macon co-op, or the garagistes less
artisanal than Barton & Guestier?

There is crap and nectar made in almost every region - and in most
styles. While I tend to prefer more terroir driven (and usually
somewhat traditionally styled) wines, one can't dismiss all modern
wines as industrial, nor romantically class all traditional wines as
artisanal.

I think you will always have a mass production side of the industry...the
McDonalds of wine....but there will be the true craftsmen (& women) that
truly believe in making their own niche in the market crafting wines that
will be as individual as the maker themselves. I believe that the true wine
makers will prevail,because we that enjoy their labor will be here.
Paul
Dan The Man" wrote in message
oups.com...

raymd wrote:
Wine authorities have been extensively discussing the issue about
Homogenization and Globalization of wine. Conclusions are often vague and
indecisive. It's always the Old World against the New World, traditions
against scientific methods etc. My opinion is, if all wines are made more
or
less the same based on the "International taste", then it's not "wine" we
should be talking about but rather just alcoholic grape juice. We don't
discuss about an industrial beverage like Coke as much as we do wine
because
it doesn't matter which country they are from, they taste the same.
What's
your opinion?
Ray

Greetings Ray,

This topic surfaces from time to time in this forum. My own feeling is
that there are just enough wine lovers with a well-developed sense of
taste that there will always be at least a few "craft" winemakers in
business. At least, I HOPE that's true!
On the other hand, the "volume" producers will always have a ready
market for beginners and those with a tight budget (sometimes that
includes me).

Dan-O (Guilty! There is a Corbett Canyon Shiraz in my kitchen!)

Dan-O

"Dan The Man" wrote in message
oups.com...
My own feeling is
that there are just enough wine lovers with a well-developed sense of
taste that there will always be at least a few "craft" winemakers in
business. At least, I HOPE that's true!

The trouble is, your so-called "craft" wineries (I prefer to call these
"micro-boutique") can't afford the big budget, splashy advertising that
brings in customers. They rely on word of mouth - but that takes time to
develop. Meanwhile, the bills amass and creditors don't care how good their
wines are. They just insist on being paid.

I know from experience how difficult it is to carve even a _small_ niche in
this market.

Tom S
www.chateauburbank.com

From what I have read, some of the Italians are re-thinking their
internationalization of wines, going back to strongly regionalized
grape types (Aglianico, Barbera, etc.) instead of Merlots and Cabernet
Sauvignons...


raymd wrote:
Wine authorities have been extensively discussing the issue about
Homogenization and Globalization of wine. Conclusions are often vague and
indecisive. It's always the Old World against the New World, traditions
against scientific methods etc. My opinion is, if all wines are made more or
less the same based on the "International taste", then it's not "wine" we
should be talking about but rather just alcoholic grape juice. We don't
discuss about an industrial beverage like Coke as much as we do wine because
it doesn't matter which country they are from, they taste the same. What's
your opinion?
Ray