I find it interesting (although obvious on an american BB) that only two posts refer to Australia when talkin about "New World". Is the US of A the only one? I spend half my time in OZ and NZ, and my cellar is approx. 30% US wines, however, (whispering) there is more to life out there than what RP and other critics say. If something says less than 14%alc, have a go. Maybe the fruit will actually come through.....

I don't believe I have enough experience to firmly put myself in one camp or the other.

There are occasions where I am in the mood for a ripe, fruit filled wine and enjoy it for what it is.

At other times, I prefer something far more refined and restrained to savor the nuances paired with some great cheeses or red meat.

Then there is Mollydooker...

For me, the answer is diversity as I am not going to stock my cellar with just one style. There is enough room for New World and Old World to co-exist.

Kind of like sex, I like'em all!!!

I have the entire spectrum of Oregon Pinot Noir's in inventory. Sometimes I love a old world classic PN, sometimes I need big, bold and over extracted.

Sometimes I need a big Cal Zin high alcohol fruit-bomb. Like maybe today at our tailgater at Autzen after this weeks stock market crash.

I'm in the middle. I'm getting tired of a lot of big reds that won't even pair with a steak. I love big wines, but love the food and wine pairing aspect much more. Food and wine should be together.

quote:

Originally posted by duck833:
Kind of like sex, I like'em all!!!

Dude, that statement covers ALOT of territory.

quote:

Originally posted by Eric White:
As in wine itself, it is all about balance - old world, new world, they both have their place, and I'd miss either equally if I had to do without.

Couldn't have said it better myself.

DRAB ....

Try Washington instead of California. For the most part they are still inexpensive as compared to CA wines and IMHO will age better and last longer then the over extracted crap coming out of Napa these days.

quote:

Originally posted by wine+art:
White Wine:

Riesling: German & Alsace
Gewurztraminer: Alsace
Pinot Gris: Alsace
Sauvignon Blanc: Bordeaux & Loire
Semillion: Bordeaux, Australia
Viognier: Rhone
Marsanne & Roussanne: Rhone
Gruner Veltliner: Austria
Chennin Blanc: Loire
Grenache Blanc: Rhone & Spain
Chardonnay: Burgundy & California

Dessert Wines:

Barsac/Sauternes
Loire
Port
Germany
Italy, Vin Santo
Austria

Sparkling Wine:

Champagne.

Red:

Grenache: Rhone & Spain
Pinot: Burgundy & Oregon
Merlot: Bordeaux & Italy
Cabernet Franc: Loire & Italy
Sangiovese/ Sangio Clone: Italy
Syrah: Rhone & Washington
Tempranillo: Spain
Barbera: Italy
Mourvedre: Rhone & Languedoc.
Nebbiolo: Italy
Cabernet Sauvignon: Bordeaux, Napa, Italy Washington .

Outside of a few regions, I couldn't agree more W+A.

I must also agree with DRAB in the flawed category. With the technology available today, there are no excuses for bottling a flawed wine. VA is a bad nightmare for me, I can't stand it. I almost pulled an 02 Saxum Bone Rock last week to taste with a friend who loves the wine but I couldn't force myself to pull the cork.

Outside of a few regions, I couldn't agree more W+A.

I must also agree with DRAB in the flawed category. With the technology available today, there are no excuses for bottling a flawed wine. VA is a bad nightmare for me, I can't stand it. I almost pulled an 02 Saxum Bone Rock last week to taste with a friend who loves the wine but I couldn't force myself to pull the cork.[/QUOTE]



Benchland, I was going to leave California off the Chardonnay list, but have had several this year that are giving me hope.

I also need to try more Cabernet from Washington!

quote:

Benchland, I was going to leave California off the Chardonnay list, but have had several this year that are giving me hope.

I was having a conversation with the proprietor at St. Helena Wine Merchant a week ago regarding this very topic, and CA fruit bombs.

He was noting that there are some respectable and serious CA Chards. being made right now that could easily pass for a Mersault or other White Burg. in a blind tasting. He was also saying that he thinks the reds will begin following the whites in this category, and that he thinks there will be more "balanced" reds coming out of CA in the coming years.

After that, I walked out of the store with the '03 Bonny's Vineyard Cab. I tasted it that night and it was fantastic, fruit driven, nuanced, and balanced...he just might be right...

quote:

I find it interesting (although obvious on an american BB) that only two posts refer to Australia when talkin about "New World". Is the US of A the only one? I spend half my time in OZ and NZ, and my cellar is approx. 30% US wines, however, (whispering) there is more to life out there than what RP and other critics say. If something says less than 14%alc, have a go. Maybe the fruit will actually come through.....

You are correct, a large part of the world has bought into the idea of riper, more accessible and forward wines. Whether it's Australia, Spain, Chile, and even FRANCE (ala Gerard Perse and the garagistes). CA seems to have led the charge, but it is by no means the only one participating.

But...just to beclear...my gripe isn't with ripe. Or early accessibility. It's with over-ripe, flaws like VA, manipulation, and ridiculous alcohol/extraction that make these wines more freaks of nature than something to put on the dinner table. And, that there are critics out there who score them highly and argue that they are modern day versions of the '47 Cheval Blanc, et. al. Not so IMHO...

quote:

Originally posted by dr.darkrichandbold:

quote:

Benchland, I was going to leave California off the Chardonnay list, but have had several this year that are giving me hope.

I was having a conversation with the proprietor at St. Helena Wine Merchant a week ago regarding this very topic, and CA fruit bombs.

He was noting that there are some respectable and serious CA Chards. being made right now that could easily pass for a Mersault or other White Burg. in a blind tasting. He was also saying that he thinks the reds will begin following the whites in this category, and that he thinks there will be more "balanced" reds coming out of CA in the coming years.

drab, do you recall which wines you were talking about?

TIA.

Old World - Wine plus food = Old World

There are crowd pleasers in the New World, but for 80% of my drinking - gimme Italy, Germany, France...

Oh - and most of the other 20% is Chile/Argentina!!!

quote:

drab, do you recall which wines you were talking about?

It was generalities on the whites as we were mostly talking about over-ripe reds!

quote:

Old World - Wine plus food = Old World

There are crowd pleasers in the New World, but for 80% of my drinking - gimme Italy, Germany, France...

How the heck have you been!? Is Oracle still treating you alright?

quote:

Originally posted by dr.darkrichandbold:

quote:

drab, do you recall which wines you were talking about?

It was generalities on the whites as we were mostly talking about over-ripe reds!

Thanks. I'm seeing INOX now, and much more oak neutral styles.

DRAB, I like both wines. I like a cocktail high EtOH wine on occasion, and I like a balanced wine on occasion. I am glad that both are out there for my choosing. Which is better, I am not going to be the one to judge. Some days I enjoy the cocktail wine to drink by itself. With food, I prefer something else.

I wasn't going to post on this thread because it is such a personal preference....

However, I will say that you go through stages, and what you like today may be replaced by something else next year, two years, 10 years, or some unknown time in the future! There is no clear cut answer as how your tastes will evlove.

I bought my first quality wine, a Pommard in the 1960's and I thought Burgundies were great until I went thru my Rose stage, that's my Mateus/Lancers stage --- then there was my Beaujolais stage which lasted a few months. Zins were weedy and dry in the 60's/70's and not consistent at all .

The best wines were the wines of Bordeaux, they call that "Old World styled" today, but now they have become expensive and uninteresting, and I prefer New World top quality Cabs and Cab Blends. However, I'm weary of paying $150/$200 for a wine that comes in a bottle that weighs more than a boat anchor, has a beautiful label, 15% alcohol, all while those wineries act as if they're doing you a favor for letting you buy their wine. Perhaps my next stage is just a nice cocktail before dinner!

I like good wine.

I'll never choose a bad wine from a region I prefer over a good wine from a region I normally don't drink.

Old world, but remain optimistic and interested in new.