Tradition!
Does tradition matter? Should every region stick with the grapes it does best, or try new ideas? For instance, would you like to try a Mosel Shiraz?
As you say outside of those regions where it is already strictly regulated and has an international reputation that generates decent revenue for vignerons I think cultivation of wine grapes and wine making is a process of evolution everywhere. There are so many varietals so many terroirs who's to say where the next perfect planting of a non traditional varietal, for that region, occurs and results in wines that are unexpectedly amazing. Especially new world regions. Having spent a number of years in the Washington wine industry I love seeing the experimental approach to vineyards and wine making. It's all a process of discovery. It could also be that after 45 years of drinking wine I'm just a little burned out on Bordeaux and Rhone varietals.😁
Thanks for a really thoughtful response, Jeffrey. As to Bordeaux, I join you in that, and wonder if we both caught Eric Asimov's NY Times column this week ...
No I did not see that article! Thank you for sharing. I was particularly taken with the following quote. “It’s primarily for reasons of taste,” he said. “A segment of our clientele is gravitating toward lighter, less oak-driven wines that project a more modern image and showcase distinct terroir identities.”
While I don't know about the modern image aspect of that statement I will say I am very much oriented towards terroir identities.
I thought that was a fascinating point, too, a preference that I certainly share. I wondered if there's any relationship with Parker's retirement and the world gradually evolving away from his "gobs of hedonistic fruit" approach that had so many producers shooting for points for so long.
You and I could have long conversations on Parker's influence on the gobs of fruit aspect of red wine. I remember doing a tasting with one of his writers in the early 90's and being so concerned that the reds showed sufficient black fruit.😞 Today that characteristic is a complete turn off for me.
As you say outside of those regions where it is already strictly regulated and has an international reputation that generates decent revenue for vignerons I think cultivation of wine grapes and wine making is a process of evolution everywhere. There are so many varietals so many terroirs who's to say where the next perfect planting of a non traditional varietal, for that region, occurs and results in wines that are unexpectedly amazing. Especially new world regions. Having spent a number of years in the Washington wine industry I love seeing the experimental approach to vineyards and wine making. It's all a process of discovery. It could also be that after 45 years of drinking wine I'm just a little burned out on Bordeaux and Rhone varietals.😁
Thanks for a really thoughtful response, Jeffrey. As to Bordeaux, I join you in that, and wonder if we both caught Eric Asimov's NY Times column this week ...
https://www.nytimes.com/2026/06/11/dining/drinks/bordeaux-wine.html?unlocked_article_code=1.plA.dSBR.j6d38-F_ZEfN&smid=url-share
No I did not see that article! Thank you for sharing. I was particularly taken with the following quote. “It’s primarily for reasons of taste,” he said. “A segment of our clientele is gravitating toward lighter, less oak-driven wines that project a more modern image and showcase distinct terroir identities.”
While I don't know about the modern image aspect of that statement I will say I am very much oriented towards terroir identities.
I thought that was a fascinating point, too, a preference that I certainly share. I wondered if there's any relationship with Parker's retirement and the world gradually evolving away from his "gobs of hedonistic fruit" approach that had so many producers shooting for points for so long.
You and I could have long conversations on Parker's influence on the gobs of fruit aspect of red wine. I remember doing a tasting with one of his writers in the early 90's and being so concerned that the reds showed sufficient black fruit.😞 Today that characteristic is a complete turn off for me.
Jeffrey, it's interesting to live long enough to see tastes change, however gradually.