Jamie Goode wrote:I think problems occur when statements on these topics are seen as more than just an opinion or preference.
One of the things that makes wine interesting is its diversity, and the way that this diversity has the ability to reflect a sense of place.
Even inexpensive wines can taste of where they come from, although 'terroir' (whatever that is...) is a concept that's probably more applicable to higher-end wines.
Once you've been won over by the diversity and interest of wine, then it's a little upsetting to see wines that taste tricked-up and manipulated, sort of as if you are seeing a somewhat plain but honestly attractive person wearing heavy make-up. I don't think there's any need for this. It seems dishonest at a fundamental level, and the association between place and wine is lost where wines are souped up to try to make them taste like more expensive wines from better sites.
But then there's another level to the whole debate: technology can be harnessed to make wines taste more like 'they should'; to make them truer to their terroir. Is that such a bad thing? Isn't the whole issue with technology the way it is used? The motivation behind it? Aren't great winemakers better able to produce wines which more clearly speak of their origin?
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