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Ron DiLauro
Ultra geek
119
Mon Mar 21, 2011 11:26 am
New Milford , CT 06776
Ron DiLauro wrote:Stil, your wine shop will have the standards. The Cabernets, the Merlots, Red Zinfandel, Pinot Noir,
Chardonnay, etc. Those grapes have been around for a long time. What you might see is how a country becomes the ‘popular’ on in wine production. After the USA, Australia opened a new range in products, then Chile, now Argentina…… But the wines are basically the same.
Are people going to get stale because there is nothing new and exciting in the wine market?
Rahsaan wrote:
In broad strokes I think something like the natural wine movement has been 'new and exciting' and attracted many young people. Orange wine has also been quite trendy. There are also more specific categories that have become more popular (e.g. dry German riesling, Austrian GV) with wines that definitely do not taste the same like the industrial wines that you reference above. There are also all those 'cute' and annoying ways of selling wine by taste profile or emotion, that may be sacrilegious to someone like me but may work with the casual consumer.
Of course I'm not in the industry and I don't have any hard data on the direction of these trends (Hoke?), but from what I see and from the places I go it seems like wine is spreading its influence in American culture. Whether that spread is as rapid as the spread of other products is another question.
Tom N. wrote:HE claims making beer is more complex than wine and asked me what wine has such a process as complex as making beer...
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Tom N. wrote:
I also think the line between wine and beer is blurring significantly. Cherry beer aged for a year in pinot noir barrels a la supplication from Russian River brewery, sour fruit beers in the Belgian style from Cascade brewery in Portland and gorgeous cherry and raspberry fruit beers from New Glarus brewery. All craft breweries at the top of their game producing wine-like craft brews.
Rahsaan wrote:Tom N. wrote:HE claims making beer is more complex than wine and asked me what wine has such a process as complex as making beer...
It depends where you start the analysis. Compare growing high-quality wine grapes to growing wheat for beer.
Brian Gilp wrote:Wine is different every year..
Dave Erickson wrote:How many of you were drinking Poulsard from the Jura ten years ago?
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Brian K Miller wrote:Tom N. wrote:
I also think the line between wine and beer is blurring significantly. Cherry beer aged for a year in pinot noir barrels a la supplication from Russian River brewery, sour fruit beers in the Belgian style from Cascade brewery in Portland and gorgeous cherry and raspberry fruit beers from New Glarus brewery. All craft breweries at the top of their game producing wine-like craft brews.
Sour Belgian ales (and amazing cherry lambics) have been one of my BIG DISCOVERIES of the past year. Just love them.
A new brewery is opening in Berkeley this year making only Belgian-style sour ales!
Brian Gilp wrote:
While I agree with Rahsaan, I don't think one has to start at the growing to argue that making quality wine is more complex than making quality beer.
Beer is a recipe product. Once you have a recipe you like and have mastered sanitation, it is easy to replicate. The quality of the ingredients do not significantly change year to year. (Tom N. True but there are many different recipes, seasonal beers, flavor additions as well as aging in wine barrels, whiskey barrels and bottle conditioning. Huge number of options.)
Wine is different every year. The winemaker needs to adapt yearly to pH, TA, Brix, YAN, tannins, color, and presence of rot. What the winemaker does one year to adapt to what nature gave him will probably not be what he does next year. I doubt a beer maker has had to address the equivanent of a low pH, low TA must.
While not directly related to the complexity, the learning curve wth beer is much steeper. Ingredients are available for a longer period of time than just once a year and fermentation and finishing times are shorter such that a beer maker can get a number of ferments under his belt in a year while the winemaker gets one chance and he may not be able to judge the ultimate success for many years. Beer making can easily be optimized over a shorter period with more scientific methods - keep all vaiables except one the same, test results, iterate again until perfect. The winemaker does not control his variables - nature does.
Tom N. wrote:To a certain extent nature influences the beer making also. My son tells me that hops from the same place have some degree of terroir that changes with the year, although not as much as perhaps grapes do...However, now that my wine cellar seems to be filling up with ageable beers (95% not mine) I am beginning to wonder whether the trend in making ageable beers is becoming similar to making quality wines.
Keith M
Beer Explorer
1184
Sat Jan 06, 2007 2:25 am
Finger Lakes, New York
Tom N. wrote:Brian K Miller wrote:A new brewery is opening in Berkeley this year making only Belgian-style sour ales!
What is the new brewery in Northern California? All three of my sons are craft beer geeks and they would love to know of a new brewery that specializes in sour beer.
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