Are old world wines an acquired taste?

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Re: Are old world wines an acquired taste?
On 6/14/2013 12:11 AM, greg lee wrote:
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All tastes are in one way or another "acquired" We learn what we like  
and we like what we have learned. New things don't always thrill us at  
first because we have expectations and despite what many people say we  
are creatures of habit - that which tastes right in the wold is safe,  
that which is different is potentially lethal so hunter gatherers are  
wary critters.

Joseph Coulter

Re: Are old world wines an acquired taste?
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But doesn't acquired taste have something to do with maturity?:

- The good displeases us when we have not yet grown up to it.


Re: Are old world wines an acquired taste?
On 6/15/2013 4:01 AM, greg lee wrote:
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Maturity is more than getting old or all the folks in Florida sipping on  
white zin would be drinking French rose instead

Maturity is about learning as you grow, I think I covered that above.

Joseph Coulter

Re: Are old world wines an acquired taste?

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My first experience with wine was a jug wine called "Red Mountain". It  
was a wine with a message, and the message was, "Beware". Several years  
past before my next glass of wine which came from a new friend who was a  
sales rep for a distributor. I told him I knew nothing of wines, but he  
insisted that I taste it. It was wonderful. It was a La Tche. Quality  
will assert itself. He moved on to Mondavi in the late 60s, and to this  
day those wines are the standards to which I hold a  table wine. So,  
your mama's cooking, or your first love, I believe sets your taste.

A couple of things struck me as odd in Roberto Viernes column.Thirteen  
point five to 14% alcohol (IIRC) are maximum alcohols for wine in  
Burgundy. In California, thanks to Robert Parker, table wines with 15%  
to 16% are easily found.  

While French wine makers are looking for their 100 days between  
flowering , and harvest it is (IIR) L'Office national interprofessionnel  
des vins which determines the date of harvest and harvesting permits are  
issued by the municipalities involved in the wine region. In California,  
Oregon, and Washington growers may harvest when they wish.

There are a number of constraints placed on French wine makers, and very  
few placed on American wine makers. These constraints will certainly  
affect the wine.

Dry farmed in France, isn't the same thing as dry farmed on America's  
west coast. In France there normally are 2 - 3 days of rain per month  
during the summer. On America's west coast, there is rarely rain during  
the summer months, especially in California.

With the introduction of temperature-controlled, stainless-steel  
fermenters in France, many small regions are now making superb wine,  
Corbire for example. The sweet wines of Monbazillac are also delicious,  
and amazingly affordable.

Personally, with the exception of Montrachet, I find the good young  
wines of France very comparable to the good young wines of America. As  
for aged wines, you'd have to ask someone more familiarity with them.  
However, I did taste a 1950 Lafite, some 20 years ago, and it still had  
a good deal of fruite.
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