>
> I think that there might be a differentation between the wine drinkers in
> different regions of the wine drinking world. While bracing acidity isn't
a
> stranger to the palates of Europe, New World (particularly USA markets)
tend to
> go for riper, softer fruit driven wines. IMO, we post-WWII Americans were
> raised on Coca-Cola, Moon Pies, and Wonder Bread and we like soft and
sweet.
> I'm speaking in the "collective we" BTW. While Europeans view wine as a
food
> group and part of a meal, Americans tend to drink it as a beverage and
they
> want smooth, soft and rich.

I wouldnt say that we like less acidity because of Coca-Cola and Moon Pies.
It is probably more because we have become accustomed to CA wines that have
a nearly perfect growing season and grapes (as I have been taught) tend to
rippen further than the European wines you were discussing. These are less
acidic so this is what the American wine culture and taste is accustomed to.
Relating our culture to moon pies is kinda insulting. Our climate grows
"smooth, soft and rich" wines and that is what we have grown accustomed to
enjoy.

> >
> >A wine merchant of my acquaintance loves acidity in wine. German wine?
> >Yes please, he says. And give me a sinewy 1993 white burgundy rather
> >than one of those fat 1992s any day. Tingling reds from the Loire and
> >Beaujolais? Just my cup of tea.
> >
>
> Me too!

What do you think of Eastern US wines? They are high in acid.