We have found, almost no-one comes in saying “I want a red blend.” If you make a whole section of Red Blends (say, ten wines that taste almost identical), they won’t get shopped, since most people are still conditioned to buy by varietal. They are all tasty, some bordering on delicious, but as a retail buyer, it begs these questions: Do you buy them, and if you do buy them, how many do you really need? Finally, how do you sell them? Do you put them with the Paso Reds that have regional, and varietal definition, and undermine their years of effort to forge an identity? To attain that thick almost sticky richness, undoubtedly they have to use a good dose of grape concentrate to boost concentration, giving the wines their similar flavor profile. Now there is a flood wines, built to a recipe, that are remarkably uniform in style and flavor. At first they were mostly less expensive copies of The Prisoner, with varying degrees of character. In the last one to two years, I have been almost overwhelmed by the presentations of these Red Wines. “Now there is a flood wines, built to a recipe, that are remarkably uniform in style and flavor.” English: Freshly harvested grenache grapes in the California wine region of Santa Barbara, USA. They are made from anything and everything, as long as they big, thick, juicy, and faintly sweet. From Apothic’s huge success, the copycats have sprouted like weeds. It is a baby The Prisoner, for the masses. It has made a massive mark on the industry, because it sells for under ten bucks and it is available everywhere. Then along came Apothic, an enormously successful, ridiculously large production, red blend from Gallo. There were other’s, like Marietta’s venerable Old Vine Red, but it was The Prisoner, with its cult-like status, that really opened up what a Red Blend category. To varying degrees this has been successful despite the lack of favor of Syrah in the market place, but along came a brand that really muddied the definition of “Red Blend”. This blend of Syrah, Mourvedre and Grenache was going to catapult the region to fame. They decided they were going to make themselves known for The Paso Rhone Blend. Burgundy: The History of the Vigneron, Part 3: Roads and the opening of the Burgundy tradeįollow Diary of a Winebuyer on Īround twenty years ago, winemakers from Paso realized that the Napa Valley had a reputation for Cabernet, Sonoma had Pinot and Zin, and Paso didn’t really have a reputation for anything.History of the Vigneron: Languages Part I: Patois de bourguignon.History of the Vigneron: Languages Part 2: the war on patois, and linguistic changes in Burgundy.History of the Vigneron: Part 3.1, Philosophy, Perception, and the Historian.Global Temperatures Rise When Ancient Reefs Encounter Subduction Zones.A quick and dirty Puligny geology primer.The Geological Makeup of the St-Emilion plateau.
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