Consider Wine Styles Like Fashion


I couldn't comment on this blog post.  Wine Spectator says my online subscription has ran out which is fine with me.  My point is this post makes a great point about wine and here in Northern California many people whine about fine restaurants and sommeliers not purchasing California wine for sale on premises.  That is part blaming someone for their problems but does have some merit.  People who are involved in wine decisions close to the consumers feel and act in response to the consumer tastes and things flow like fashion does.  Wine consumers are not intelligent in spite of the empowerment of the buyer to choose wines using own know-how.  Many factors influence the buyer decisions and most of all the average wine drinker knows far less than admitted.  The media and the PR of what restaurants offer define what wine is in to drink for the majority.  California wine is not in fashion at the present time and has to wait its turn.  


Posted: 01:56 PM ET, June 26, 2009

In talking about wine styles, and why and when they change, I usually turn to the analogies of popular music or fashion. I ask people to walk into their closet and examine their wardrobe, and think about when and why they bought a shirt or jacket, and which are their favorite items, or the ones they never wear.

Today I couldn't help but think about how pop icon Michael Jackson influenced the entertainment world. No matter what you thought about his curious persona or mercurial career, the one white glove or moon walk dance, there’s no mistaking his lasting legacy. His music is an extraordinary body of work. Jackson had many imitators, but no one could match his musical achievements. They invite comparisons to the likes of Elvis Presley or the Beatles.

Granted, wine styles can't and don't change with the fluidity of pop music, hemlines or pinstripes. Wine is agriculture. Changes in style are by nature more gradual. But styles do change, and of course, and so do tastes. The two go hand in hand. What may have been hot last year isn't now. My taste for collecting different kinds of wines has ranged from impulsive to disciplined, but usually well in between those extremes.

With wine, conversation about changing styles often revolves around how wines age. When readers describe drinking a 30-year-old Mayacamas orHeitz or Louis Martini Cabernet, they wonder why winemakers stopped making those kinds of wines, and more to the point, they wonder whether the modern versions will endure as those have. 

Truth is, it's unclear at both ends of the equation. Few winemakers still favor the styles of the aforementioned wines, and it's anyone's guess as to how long or well today's stars will shine. 

If you asked Bob Travers why his 1974 Mayacamas aged so gloriously, I'm sure he'd say it was the vineyard and the year more so than any winemaking magic in the cellar. I'm sure, too, that he had a good idea that the '74 vintage was special early on, as indeed it was. But I’m not sure he could offer greater insight into any other specifics aside from the results: it had to be a great year since the proof is in the bottle. Time reveals the truth with older wines.

For whatever reason, the style of the 1970s Napa Cabernets ran its course. New vineyards were planted, old ones reconfigured, the number of brands proliferated and winemakers aimed not only for a different style (i.e. riper flavors and gentler tannins) but ways to differentiate their wines from an ever-growing multitude of offerings. For example, most of the great Cabernets of the 1960s and 1970s were 100 percent Cabernet. Today it's rare to find such a wine.

For all the glory of the iconic wines of their era, people forget that there were far more that lacked complexity, charm, and texture and didn't evolve in such a magnificent fashion.

Of course, our tastes have changed, too. There was a time when people who bought Napa Cabernet routinely aged the wines, believing both that the harder tannins of the era needed time to soften but also that the wines would get better. The hard tannins didn't soften, and most of the wines didn't gain. 

We wine drinkers wanted and expected more from our wines – more depth, flavor, balance, texture and complexity – and perhaps we were less patient, wanting to drink and enjoy our wines in their youth rather than cellar them and miss the fruit purity of an infant wine. 

Today with perhaps 800 individual bottlings of Napa Cabernet, it's no wonder there are both so many different styles and such a great emphasis on place. Yet it's curious how similar many of those wines are. For every glorious Bryant or Lewis Cabernet, there are many imitators who simply can't achieve the success of that style. Do we have too many wines made in that style? I think so. And that is changing.

Today's wines are better made, more complex, better balanced and they give us more of everything–perhaps most obviously immediate gratification. I believe that many of today's wines will age well, but many others won't, just like in years gone by. 

Judgment day is coming for many modern-style wines, and each of us will have to ask ourselves if the wines met our expectations.,4211,2611,00.html?CMP=OTC-RSS


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