After several attempts to post a comment on Dan Berger's latest article on high alcohol wines, and getting the message of an error on the page, I've decided to post my thoughts here. Maybe they will take my comment later?
Appellation America is directed toward a very small segment of the wine drinking population, so I wonder how much thought you or any of the other writers on the “big wine” topic give to the average wine drinker. Is it in the interests of the majority of consumers that appreciate the riper style of wine that you pen these articles?
There are an additional few questions I would like some data for, and no I don’t want dogma or anecdotes. Let’s put some meat on these bones!
1) Where are the studies showing that there is a correlation with the popularity of high alcohol wines and cola drinkers? (Just pose that possibility to the average Australian wine drinker and see what answer you get).
2) How many wine drinkers buy wine so that they can determine the regional characteristics of a wine? (Do you really believe that Mr/Mrs Average Winedrinker is at all interested in regional character when they drop by their local wine shop to get a few bottles to serve at their dinner party?)
3) More to the point, how many wine drinkers can actually identify regional characteristics in a wine?
When is the anti-high alcohol league (Corti, Dunn, Asimov, McCoy, yourself and others) going to attempt something constructive in terms of addressing alcohol levels in wines? No, the diatribes that have been written thus far are not constructive. They are destructive, divisive and elitist. When will any of you judge these wines blinded against food? Wine has been judged this way at The Sydney International Wine Competition for the last 26 years. (Just as an FYI, the 2007 winner was the 2004 Neagles Rock One Black Dog Reserve Cabernet Shiraz. At 15% alcohol it came away with best Fuller Bodied Dry Red Wine, Best Red Table Wine of Competition, and Best Wine of Competition.) When will any members of the wine press pull together both sides of the argument to discuss alcohol and balance in wine as the Wine Press Club of NSW attempted in July of this year? If winemakers believe that less ripeness and lower alcohol levels will be popular with the cognoscenti then why don’t they make limited releases of such wines? These wines would likely sell at a premium, albeit to very small market. But surely that is a more constructive approach than writing “The current fad of higher and higher alcohol wines should stop.” If the Australian wine community can approach this topic in a constructive manner then its about time that the US does the same.