Tuesday, April 12, 2005
Riunite on ice...that's nice!
Riunite, Blue Nun, Gallo Chablis. That pretty much describes my introduction to wine 25 years ago. Throw in some Lancer's and Mateus and you have a pretty good representation of much of the wine sold in the U.S. back then.
Eric Asimov has an interesting piece in the New York Times (dated tomorrow) about how wine 25 years ago seldom contained more than 12 percent alcohol. But much of the wine produced today contains much more, 15-16 percent in some cases, and it's causing some debate.
There are a couple of quite valid reasons cited by opponents of the more potent wines. Driving home becomes a problem for one thing and secondly, the higher alcohol content simply overwhelms food instead of enhancing it.
Proponents say that it shouldn't matter as long as the wine is balanced and it tastes good.
I'd just like to see more good wines that have prices lower than their alcohol contents. Am I dreaming?