Prosecco sales have boomed in the last decade, with the volume of Prosecco DOC global sales more than doubling. And, with the advent of Prosecco Rosé, they promise to continue their upward trend.
Booming Sales in a Stagnant Market
Sue and I had an opportunity to reflect on Prosecco’s surging popularity recently when the Prosecco DOC consortio invited us to participate in an online tasting timed to celebrate National Prosecco Week. The program included a webinar hosted by Mike DeSimone and Jeff Jenssen (aka the World Wine Guys) and a tasting of Prosecco DOC and Prosecco Rosé DOC wines from Ruggeri, Anna Spinato, Pitars, Domus Picta, and Zardetto. The program was fun and informative. Many thanks to everyone involved.
The Prosecco boom is impressive, even more so when you consider that global wine consumption has been stagnant during the period shown in the table above. About the only wine market segments that have shown sustained growth have been sparkling wines (especially Prosecco), Rosé wines, and Sauvignon Blanc from New Zealand. Almost all other segments have been relatively flat or down.
The obvious questions to ask are why Prosecco and why now, but the a better question might be what took consumers in the US, UK, and elsewhere so long to embrace Prosecco’s many charms?
I Blame Champagne
I blame Champagne. Champagne has defined the sparkling wine segment for decades as a luxury product, which for most consumers means something to be saved for a special occasion. Weddings, birthdays, anniversaries, graduations. These were the times to uncork Champagne. The substantial niche for sparkling wines at other times was largely unfiled. Prosecco — less expensive and easy to like — filled that niche, powered by a general willingness of consumers to embrace anything and everything associated with Italy.
I like to say that Prosecco is the Mark Twain of sparkling wine. The works of the great authors, according to Mark Twain, are like fine wine. Mine, he said with a certain false modesty, are like water. Everyone drinks water. And now everyone drinks Prosecco, too, and it doesn’t take a Hallmark greeting card occasion to pop a cork.
You can make Prosecco as simple or as complicated as you like. A large majority of the wines are Prosecco DOC (and most of those are quaffable Extra Dry wines), which forms the base of the Prosecco pyramid. Enthusiasts can explore higher elevations: Prosecco DOCG, wines from the Rive (designated vineyard areas), and finally Prosecco from Cartizze, a legendary hilltop vineyard area. A Prosecco Pyramid tasting expedition is fun, informative, and doesn’t cost an arm and a leg. You should try it!
The Rise of Prosecco Rosé DOC
Have you seen the new pink Prosecco? Prosecco Rosé DOC came into the market with the 2020 vintage. It is a blend of Glera, the Prosecco grape variety, with up to 15% Pinot Noir. We have started to see the wines on local store shelves in the past month or so — I think some shipments were held up a bit by the logistics problems that plague international trade.
Pink sparkling wines from the Veneto are not a new thing, but the wines couldn’t be called Prosecco until the DOC rules were modified to allow this use. Prosecco Rosé is a DOC wine — the DOCG rules haven’t changed.
Will Prosecco Rosé be a hit? As you can see from the graphic above, the Prosecco producers expect sales to more than double between 2020 and 2021. Demand might in fact be even higher — there is actually a supply-side constraint until new plantings of Pinot Noir come into production.
Sue said that she’s not sure there really needs to be a pink Prosecco. The traditional wine — such as the delicious Anna Spinato Extra Dry DOC included in our samples — is plenty good enough. But she enjoyed the pink wines, especially the pale and well-balanced Zardetto Rosè Prosecco Extra Dry, All the Prosecco Rosè DOC wines benefit from an extra month on their lees, which gives them a richer mouth-feel.
Is Prosecco Rosè DOC the next big thing? Too soon to tell, but the wines we sampled make a good case for a pink Prosecco boom that’s an echo of the boom that’s already here.
I enjoy drinking Prosecco so much that I’ve never thought about cooking with it. Until now. I was pleased to receive a book called The 100 Prosecco Recipes by Italian winemaker Sandro Bottega, which highlights both Prosecco and many of the indigenous food products of the Veneto. A beautiful volume, it has given me lots of new ideas.
There is one recipe in particular that I can’t wait to try once the summer heat wave has passed. It is a very different idea of risotto. You make a broth from water flavored with thyme and herbs. You cook the risotto in the usual way using the herb broth and at the end, you mix in a bit of olive oil instead of butter and cheese.
Where does the Prosecco come in? At service! You pour a little Prosecco into a pool you have made in the risotto (and then, I think, you pour some more into yourself). It seems to me that this last-minute addition could be spectacular and set off the other flavors. Worth a try, don’t you think? Many thanks to Bottega for the book and great ideas.
Sogrape, a leading Portuguese wine producer, recently sent us samples of their new entry into the canned wine market: Gazela. Gazela is characterized as a “refreshing white wine” and it certainly lives up to that billing. A really nice wine for those casual summer outdoor occasions and a strong entry into the booming canned wine market segment.
There is a lot to like about Gazela, but I am especially interested in the way that it addresses three problems in the popular canned wine category: too much (alcohol), too much (cost), and too little (wine quality).
Forget about what you read on the label, American consumers are trained to see a beverage can as a single serve container. I know, I know that this is wrong — 5 ounces is more appropriate for a serving of wine than 12 ounces. But if you are drinking directly from the can, as people often do, the can is a serving. And that’s way too much alcohol.
Gazela addresses this in two ways. First it’s a smaller 250 ml can. That’s still more than one serving according to the “Nutrition Facts” panel on the can (which also lists calories — 87 per serving). But the smaller can plus low 9% abv means that consumers who empty the can aren’t getting nearly as much alcohol as they might. That’s progress.
Less is more when it comes to wine in cans from the alcohol standpoint and Gazela leans in the right direction.
Price is another hurdle to canned wine success. Consumers are used to paying maybe $10 or so for a six-pack of canned beer or hard seltzer, so you can imagine how they react to wine priced at $5.99 or $6.99 per individual can. Seems like a really big price difference unless you do the “per serving” math in your head. Even so canned wine isn’t bargain wine from the consumer cost standpoint.
Gazela is priced at $2.99 per can, which I think will make a difference. I have seen one or two other 250 ml cans at this price point. It will be interesting to see if a lower price point can help unlock the untapped growth potential of canned wine.
A third problem with canned wine is that sometimes the wine itself is disappointing — there’s no there there, if you know what I mean. Sue has complained that the taste and aroma often fade very quickly and there’s not much left to enjoy by the end of the glass. This is certainly not true of all the canned wine we have tried and I am not sure if the problem is mediocre wine to begin with or too much time in the warehouse.
The Gazela was different, Sue said. Better. The first sip and the last told the same story. And that’s what wine needs to do to be successful. Otherwise, hard seltzer is going to win in the long run.
How did the Gazela taste? Well, the Gazela brand is all about Vinho Verde when it comes to their bottled wines. The can, as noted above, identifies the contents as “refreshing white wine” which makes sense since, as I understand it, wine in cans isn’t allowed for the appellation designation.
It is refreshing and white, as the can claims, which is how Vinho Verde should be. We tasted it alongside Broadbent Vinho Verde, which is our go-to wine of this type. The Gazela was fizzier and tasted like Vinho Verde to me, but the Broadbent had sharper acidity. Sue liked the Broadbent better, but we’d be happy to have the Gazela when the occasion is right.
Taylor Made Solution
Although we haven’t been able to taste yet (it’s rolling out nationwide just in time for summer), it looks like another Portuguese winery, Taylor Fladgate, has also figured out a canned wine success strategy. Taylor’s recently announced its new Chip Dry and Tonic premium RTD cocktail. It is a combination of 1/3 Taylors Chip Dry White Port, 2/3 tonic, with a bit of lemon and mint.
If you have ever visited Porto and the Port lodges just across the river, you’ve probably had a White Port and tonic. It is totally refreshing on a warm day. Seriously, you need to try this. Taylor’s Chip Dry Port is seriously good on its own, too, chilled or on the rocks.
Taylors cans hit the right notes. Small 250 ml can? Check. Low 5.5% abv? Check. Competitive price? Check — SRP $17.99 for a 4-pack should work in the premium RTD cocktail space. I hope Kobrand, Talylor’s U.S. importer, brings in enough to keep the store shelves stocked this summer.
I notice that the label is Chip Dry and Tonic — the word Port doesn’t show up, except the trademarked brand “Portonic”. I think this is probably due to the same sort of Portuguese regulations that affected the Gazela can. In this case, I think the omission might benefit sales. People think of Port as heavy and sweet, but Chip Dry sounds just the opposite. Many know that Port is fortified and alcoholic, whereas this beverage is in the same abv range as hard seltzers. Not many people know what White Port even exists. Chip Dry and Tonic stands well on its own.
And the can is beautiful, don’t you think? Who wouldn’t want to find out what’s inside?
Congratulations to Sogrape and Taylors for these refreshing new entries in the canned wine market.
Saké has always been a mystery to me. I have only been served it a couple of times and never with much in the way of introduction. Lacking background and appreciation, I have generally defaulted to beer on occasions when Saké might have been the more interesting choice.
Getting to Know You
I never got over the first hurdle. The upscale supermarket down the street (the one that I wrote about in Wine Wars) displays Saké over in the corner next to the Port, Sherry, Madeira, and Vermouth. This is not necessarily a poor organization, since Sakés are generally fortified, but there is a certain ghetto effect, too.
I was surprised when I looked closely at the Saké wall and discovered more than two dozen choices, including two craft Saké selections by Momokawa in Oregon. Lots of choices –big bottles and very small ones at all sorts of price points. And while some of the terms on the bottles were familiar enough, the language barrier was impossible to ignore.
Clearly a resource like The Saké Bible is needed to open the door to understanding and appreciation. The book, colorfully illustrated and written in a casual, engaging way, provides a good introduction for newbies like me without ignoring the interests of more experienced Saké drinkers.
Getting to Know All About You
We begin at the beginning. What is Saké? It isn’t beer even though it is brewed and it isn’t rice wine as is sometimes said. Saké is Saké. It is made with five ingredients, according to Ashcroft, but in ten thousand ways. The ingredients are rice, water, koji, yeast, and soil (so terroir is part of the story for some Saké). Koji is a fungus that breaks down the rice’s starch into sugar during the brewing process. Each ingredient has many variables and options, adding to the product’s complexity.
I found something interesting on every page of this book. Some of my favorite parts are the chapters that trace the evolution of the Saké industry from temple to small breweries to producers with global reach. Craft Saké is a thing now, as you might guess, and so both tradition and innovation are flourishing in Japan and around the world (Saké is brewed in Brooklyn these days — of course!).
I was also fascinated by the chapter on tasting Saké and pairing it with food as well as the detailed tasting notes for 100 top drawer products. The tasting notes encouraged me to think in terms of wine, which I found comforting. But there were some complications because Saké can be enjoyed at many different temperatures — and getting the chill right can be important.
One of my favorite tasting notes explained that a particular Saké displayed a brightness when chilled, but evolved with syrupy apricot sweetness at warm room temperature. Served piping hot it had a mellow silkiness like milk chocolate. But in between room temp and hot was a no fly zone — “rather unpleasant” according to the notes. Interesting.
Getting to Know What to Say
The Saké Bible tells you everything you need to know about Saké in theory, but where do you begin in practice? From a practical standpoint, which of the many Sakés on the shelf is best for a newbie consumer? The cheapest? The most expensive? The one with the prettiest bottle or label? (Some of them are very attractive).
I wrote to author Brian Ashcroft for advice and he told me to begin at the beginning, just as most of us did with wine when we were starting out.
The drink itself is incredibly approachable and unintimidating. To be honest, start there. Try sake. Drink it. Don’t get bogged down. Find what you like. If you enjoy a specific type or brand, make a note and remember it for next time. But as with wine, always be willing to try more. For any food or drink, your senses are your best guide, and the more experience you have with the drink, the more you’ll appreciate the various brands and styles. The good thing is that there is lots of breathing room in how you enjoy the drink because one of the best things about sake is just how flexible it is–you can drink brews at a variety of temperatures, in different style cups and glasses, and with a range of food. Experiment. Explore. Have fun.
Have fun! That sounds like good advice. So, armed with The Saké Bible, I returned to my upscale supermarket in search of a particular style of Saké called Ginjo. Ginjo is made with highly polished rice, giving it a more delicate and refined flavor. It is good both at room temperature and chilled. Expect fruity or floral flavors.
Getting to Like You
The clerk at my store told me they sold quite a lot of Saké. My choice was a 300 ml bottle of Shirayuki Junmai Ginjyo Saké made by Konishi Brewing Co. in Hyogo Prefecture, Japan, which is a historic center of Saké production. Ginjyo is the style, Junmai means that it is made with rice only in the classic tradition.
Served chilled, the nose was full of melon aromas, with melon and cream on the palate. Creamy texture. I could sense the warmth of alcohol, but no harshness. Surprising and much different from my vague memories of previous Saké experiences.
I don’t know how far I’ll go in my exploration of Saké. I feel like I have only scratched the surface of wine and that wine not Saké is likely to be my focus for years to come. But, for me, trying to get up to speed with Saké is important because I think it might help me understand something about the barriers that wine consumers face when they start out.
Things I’m Learning About You
Think back to your first experience with wine. Unless you had a patient guide you probably stumbled over hurdles of various sorts and sizes, including vast number of choices, wide range or price points, foreign terminology, government health warnings, and the occasional need for specialized equipment just to open the bottle.
Everyone is a newbie at some point and maybe the wine industry needs to give a bit more attention to lowering hurdles for the next consumer generation. Jamie Goode recently pointed out that, for most people, the first taste of wine wasn’t a thrilling experience. How can we give newbie consumers the confidence they need to take a second sip?
Two Buck Chuck worked a miracle drawing a generation of cautious consumers into wine. Now I wonder if they might go for hard seltzer instead, which is far from a gateway to wine.
Have fun! Are there other things we can learn from the success of Saké and its growing global following? Food (or maybe drink) for thought!
Getting to know you? Here are the singing Lennon Sisters, just in case you didn’t catch all the musical references above. Enjoy!
I thought you might enjoy using your imagination to travel to China along with Cynthia Howson and Pierre Ly via this excerpt from their new book Adventures on the China Wine Trail: How Farmers, Local Governments, Teachers, and Entrepreneurs Are Rocking the Wine World, which won the 2020 Gourmand Awards gold medal for wine tourism books.
Many thanks to Cynthia and Pierre and to Rowman & Littlefield for giving permission for publication here. This selection is from Chapter 2: Sea, Sand, and Shandong. Enjoy!
It was serendipitous that we ended up on the beautiful coast of Shandong, with its sandy beaches and romantic restaurants, on Qixi, the Chinese version of Valentine’s Day. We were travelling with our colleague, Jeff, an adventurous traveler with enough Chinese to get into trouble. This is even more so since Jeff’s then wife had stayed in Seattle and no matter how much he emphasized he was married, he seemed to get quite a bit of attention. That he found himself declining offers at 4:00 a.m. in the Qixi-themed night club was to be expected. The unsolicited calls to his hotel room from would-be escorts took him by surprise. We probably also got such calls, but since we didn’t understand them, we assumed a wrong number. For us, the city of Yantai was brimming with kitsch and romance. Our hotel bathroom was adorned with stickers with cute animals and hearts. And on the bed, we found towels folded into heart-shaped kissing swans.
We made the mistake of overfilling our schedule and requesting a meeting with renowned Chinese wine journalist, Jim Sun, just as he returned from a business trip on the erstwhile romantic evening. Of course, he and his wife were incredibly gracious as he led us through a tasting to showcase some of China’s best wine regions. It was only later that we considered the couple may have better things to do than a 7:00 p.m. meeting with economists.
His shop was in the perfect romantic space, near Yantai’s “World Wine Walk.” The pedestrian path connects the road to the crowded sunny beach and it’s lined with facades of shops named after world wine regions. A young man with a burgundy-colored shirt and black pants held his fiancée, whose red dress was a great match for the red circle shaped sign of a shop referencing wines of . . . Niagara. We never figured out why the gate that led to it was behind a giant yellow rubber duck, but this, too, was photo-worthy. In any case, Yantai is a must-see capital for a wine tourism enthusiast in China.
Yantai’s World Wine Walk: a great place for wedding pictures
What makes the city so special? It turns out that this is where Chinese wine began, longer ago than you might think, in the late nineteenth century. When we prepared for our first China trip, we jumped straight to the index of our brand-new 2013 Lonely Planet China, and searched for the word “wine.” Of course, this was no California or France travel guide. But we were pleased to find at least one mystery wine destination: the Changyu Wine Culture Museum, in Yantai. Back when we began our China wine adventure, that was the only place the Lonely Planet sent English-speaking tourists looking for wine in the country.
Changyu was the first winery, and to commemorate this, in 1992, they built the Changyu Wine Culture Museum. Only a short walk from the waterfront, conveniently located near other top sights, bars and restaurants, the museum attracts large groups of tourists who are happy to take the guided tour and hear the story. Since then, a booming wine industry has developed in the province, including many wineries designed as attention-grabbing tourist attractions.
When Changyu opened the first modern winery in China, founder Zhang Bishi had help from an Austrian Vice Consul and winemaker, Baron Max von Babo.i It is one of the first names you learn on the tour, but it could have been someone else. When the company was founded in the early 1890s, the first foreign consultant, an Englishman who had signed a twenty-year contract, fell ill before he was due to arrive and died of a toothache gone wrong. The Dutch winemaker that followed him turned out not to be qualified. Von Babo got the job and the rest is history.ii “Babo” might ring a bell for dedicated Austrian wine enthusiasts. It is another name for KMW, the standard measurement of grape ripeness still used today to classify Austrian wines. KMW was invented by Max’s father, August Wilhelm Freiherr von Babo, an important figure of Austrian viticulture and enology.
The place was designed to promote Changyu’s brand, of course, which is well known thanks to its overwhelming market share and supermarket shelf space. But there is a clear effort to teach visitors about wine and viticulture, with details on each aspect of production. Armed with knowledge from the museum, tourists can head out of the city toward Chateau Changyu Castel, a joint venture with the Castel wine group from Bordeaux. It’s close to a popular water park and the new construction we saw in 2013 gave a sense of ever-expanding options. There is a museum component here too, but this one is a ginormous working winery. Unlike our Beijing Changyu trip, there were large buses of tour groups, exiting en masse, walking through the vineyard (“Don’t Pick!” one sign said). They took the guided tour of the winery, observing the large stainless-steel tanks and taking pictures of the long rows of oak barrels, or in front of the display riddling station for sparkling wine bottles. On the way, our taxi driver told us he didn’t drink wine, but he recited with pride how the winery got started in 1892 by Zhang Bishi. We invited him along, and he enthusiastically took even more pictures than we did.
The winery tour included a tasting in the bar with views over the vineyard, as well as a percussion set, two foosball tables, and coin-operated barrel dispensers. Families seemed to have fun with the tasting, studiously following their guide’s instructions. But tastings weren’t presented as the highlight of the tours. At the museum, the tasting was in the underground cellar, with pre-filled glasses lined up and covered with plastic wrap, leaving the white wine samples awkwardly warm. Unlike in Napa, no one came here hoping to get tipsy. As one Chinese expert told us when we asked about these tours, if the tasting is deemphasized, it’s probably not the best part. We knew that Changyu wine had won international awards, so why did they serve underwhelming wines to visitors? These museums did a good job promoting wine culture in beautiful spaces, but the wines themselves seemed to be extras on the set rather than main characters. Three years later though, on a return visit to the museum, the wines on the tour were good. Did this reflect a renewed focus on wine quality, or did we show up on a good day? Time will tell.
Changyu and wine street are just the beginning of a wine tourist route along the coast. We drove north to see where thousands of families plan their beach vacations, just a short hop from Beijing, Shanghai, and Seoul. Our hotel lobby was filled with an all-ages crowd, geared up with matching hats. The group was among two million visitors hoping to see a magical mirage at the Penglai Pavilion, one of the four great towers of China. Add glorious beaches, an ocean aquarium with dolphin shows, fresh seafood and nightlife opportunities, and you can see why investors see wine tourism dollar signs in the making.
Adventures on the China Wine Trail: How Farmers, Local Governments, Teachers, and Entrepreneurs Are Rocking the Wine World by Cynthia Howson and Pierre Ly. Rowman & Littlefield, 2020. Reprinted by permission of Rowman & Littlefield Publishers.
i His employment contract, in English, is an auction item at Christie’s. See Christie’s, “Wine in China,” Christie’s, January 16, 2014, https://www.christies.com.
ii Michael R. Godley, The Mandarin-Capitalists from Nanyang: Overseas Chinese Enterprise in the Modernisation of China 1893-1911 (Cambridge: Cambridge University Press, 2002); Jonathan Ray, “Wine: Is China the New Chile When It Comes to Wine?,” Telegraph, January 18, 2008, https://www.telegraph.co.uk/.
The recent pivot to on-line and virtual programs, events, and communication presents challenges and opportunities. How well has the wine industry responded? What does the future hold? Join me on a trip down the virtual rabbit hole to find out.
Can’t Un-Ring a Bell
It has been fascinating to see how quickly we and our wine industry friends and colleagues have adapted to using technology to overcome necessary distancing and business and travel restrictions. There are costs, for sure, in terms of lost personal interactions, but gains, too. They say that you can’t un-ring a bell, and I don’t think we can (or should) completely un-do the recent pivot towards virtual communications.
So Sue and I have decided to embrace the opportunities of virtual wine for the time being and to appreciate the many creative ways that wineries are using online platforms to get their messages out and connect with customers. Herewith several examples from our personal explorations. There is still a steep learning curve, but as you will see below, lots of progress, too. Please use the comments section below to give more examples of successful virtual programs and events from your personal experience.
People, Places, Things
Let me start with an example of a simple idea well done. Promotional videos are not a new thing and, with the rapid advance of technology, they are easier to make and to distribute via the web. But they seem to be very difficult to do well. Videos are the perfect opportunity to tell first-person stories, but so many winery videos seem to forget what their story is once the camera light comes on and default to generic “four seasons in the vineyard” images.
So we celebrate when someone gets it right and tells the story of the people, the places, and the wines and how they are all connected, as the video above from Andrew Will Winery does. Andrew Will is located on Vashon Island, just a short ferry ride from our home base, sourcing grapes from some of the best sites in the Columbia Valley, including the Two Blondes estate vineyard. The wines are elegant, distinctive, delicious — we are big fans.
The video is very effective in introducing the people, Chris Camarda and his winemaker son Will, their views and values, the role of terroir, and the nature of the wines. You will know if you would like the wines after seeing the video and why they are special. And the winery is using the video effectively just now to maintain connections with customers during the current crisis.
BDX In the Rocks
The virtual space can be as interactive as you want it to be (up to a point!) so many wineries are experimenting with virtual tastings. Our friends at Reynvaan Family Vineyards in Walla Walla show one effective approach. Winemaker Matt Reynvaan went live on Instagram several Friday afternoons in April and May, talking about his work and tasting interesting pairs of Reynvann wines.
One thing that made these tastings especially appealing was that wine-list members were invited to taste along with Matt by purchasing the library wines at their original release prices, a terrific and unexpected opportunity.
We focused on the May 1 tasting of Cabernet Sauvignon and BDX blend wines from the Reynvaan’s In the Rocks vineyard. These are very special wines that surprise many people because Reynvaan and that region are best known for their outstanding Syrah. Sue and I tasted the Cab wines when we visited the Reynvaan family last year and they are really memorable. Honestly, I couldn’t wait to relive that tasting via the internet.
If you watch the video (even if you aren’t able to taste the wines) I think you will get a sense of Matt and his family and what drives and inspires them. Toward the end of the tasting Matt opened up the conversation to questions from his on-line audience, adding a small but important interactive element.
The Reynvaan tastings achieved many goals. It got scarce wines into the hands of people who enjoy them and probably replaced to some extent lost sales to restaurants. Most of all, however, it created and nurtured personal relationships, which everyone believes are at the heart of the wine business, and allowed Matt and family to tell their story in the most natural way.
Virtual Release Party
Mike and Karen Wade, the proprietors of Fielding Hills Winery in Chelan, Washington, had planned to host a big release party this spring for their new line of white wines. Mike, the founding winemaker of the family operation, is famous for his distinctive red wines, but as the winery grew and winemaker Tyler Armour joined the team, it was clear that white wines and maybe a Rosé needed to be added to the mix.
The Rosé and a Chenin Blanc from the estate Riverbend Vineyard on the Wahluke Slope came first and this year they are joined by a Chardonnay and Roussanne. It’s a big deal for the winery. But the coronavirus crisis made an in-person celebration impossible. With daughter Megan’s help they organized a Zoom-fest instead and brought together friends of Fielding Hills from across the country to taste the wines and learn about them from Mike, Karen, and Tyler.
Because of the Zoom platform’s flexibility there was the opportunity for more interaction with the audience. Tyler also gave a mini-tour of the wine-making facility and Mike used Google maps to take us to the vineyards, which Sue especially appreciated. I think everyone enjoyed the delicious wines and appreciated the opportunity to taste them together and learn about them.
Will virtual release parties like this replace in-person events after the crisis is over. I hope not! But I hope the virtual is retained because it can reach a different and broader audience in a different way, expanding the local to the regional, national, or even global.
The Virtual Tasting Room
By far the most personal virtual experience that Sue and I have had happened last Tuesday, when we Zoomed to Portland to talk wine with Stewart Boedecker and a couple of other wine friends. Stewart and Athena Pappas run Boedecker Cellars, an urban winery that sources grapes from some of Oregon’s best sites. They have been trying many initiatives to connect with customers and supply them with wine while the tasting room was shut down.
One of the clever offers was a trio of “Happiness on a Tuesday” wine packages — six-packs and cases of wine put together from small quantities of interesting products Stewart rescued from the warehouse. Sue picked out an all-Pinot six-pack for us (plus another 6 bottles of her favorite Pinot Blanc) and we will be working our way through them in June and July. Our affordable six-pack included a 2014 Pinot Noir from the famous Stoller Vineyard, so there is no chance of coming away disappointed.
We like the idea of Tuesday night wines and so we couldn’t resist Stewart’s invitation to attend a Tuesday evening virtual tasting. The group was small enough that Stewart just opened up the microphones and we all chatted and learned about the wines just as if we were sitting at the tasting room bar with the winemaker. It was great and reminded us of how much we have missed such previously normal moments during the pandemic crisis.
Virtual Trade Events
It is easy to think about virtual wine events just in terms of consumers and direct sales opportunities, but the coronavirus pandemic has done much more than just shutter cellar doors. Wine fairs and trade events around the world have been canceled or postponed, depriving many producers of the opportunity to present their wares to potential importers, distributors, restaurants, and retailers.
It isn’t the same, but virtual pitches can at least partially replace the wine fair booth and give wineries an opportunity to get their messages out. That’s what I found at the On-Wine Fair, where 45 Italian wineries were each given twenty minutes to tell stories to a virtual U.S. trade audience.
I attended the webinar of Tenuta Montemagno, a producer in Monferrato (Piemonte) that specializes in wines made from local indigenous grape varieties. The brief and well organized presentation was very effective. Place, personality, emotion. These characteristics came through clearly. This won’t replace the traditional wine fair — the opportunity to taste and talk in person is very important — but it goes a way toward filling the gap in the current crisis and expanding opportunities in the future.
Vinarium Becomes TeleVinarium
The virtual world really is a rabbit hole. One you dive down there’s no telling where you might end up. The only limit (besides bandwidth, I guess) is imagination. So when the Romanian organizers of Vinarium, the International Wine Competition Bucharest realized that it might be possible to shift on-line for their annual wine competition, they took the fateful first step. First time anyone has tried to organize a virtual wine competition, but changing conditions provoke innovation.
A typical wine competition is a coronavirus nightmare. Five jurors sit close together around a table, spitting and dumping repeatedly while sommeliers fill glasses from masked bottles in a specified secret order. There’s a certain close-quarters logistical choreography here that, when done well, would make Balanchine smile but earn a frown from Dr. Fauci today.
Virtual Vinarium aimed to get the results, but without the risk, and on-line platforms meant that jury members could be safely isolated.
The 36 international judges from 12 countries (including 4 Masters of Wine) were divided into juries of 5 or 6 persons. Getting them zoomed-up and their OIV judging software connected was probably the easy part (although I am glad I didn’t have to figure it out). Bringing the physical world along for the journey came next. That meant taking each of the 853 entered wines and decanting them into small coded sample bottles that could be shipped away to wherever the judges were. Then, of course, they needed to be tasted in the correct order and all the usual protocols followed.
I have only judged a couple of wine competitions and I’ve always been impressed with the complexity of the logistics involved. TeleVinarium went to the next level. Outrageously ambitious!
These are just a few of the hundreds of virtual events and projects. They begin as supplements to real world activities, sometimes replace them, and have the potential to transform them. Where will it all lead? Only one possible answer. Ask Alice!
Interest in Rosé wine is on the rise. The most recent Nielsen numbers (as reported in Wine Business Monthly) show that sales of Rosé wine in the U.S. market is growing by more than 40% per year — the fastest growth rate of any category.
Rosé is made pretty much wherever wine is made and sometimes accounts for a remarkable share of a region’s production (think about how important Mateus and Lancer’s Rosé were for Portugal during their peak years).
France is the largest producer by far today followed by Spain, the United States, and Italy. Production has increased dramatically in Australia, Chile, and South Africa, according to the OIV/CIVP report.
Who Buys It?
Let me answer this question three ways using three different figures from the OIV/CIVP report. The data are from 2014, so current data will differ, but the patterns are still relevant.
Rosé wine sales are significant just about everywhere wine is consumed, but France is the market leader. Rosé accounted for 30% of all wine sold in France in 2014 according to the study, consistent with other reports that Rosé outsells white wine in French supermarkets, which feature large sections devoted solely to the pink stuff.
Although France is the largest Rosé producer in the world, it actually imports Rosé from Spain, which is the largest Rosé exporter. I think there is a pattern of inexpensive Spanish imports, which fill supermarket shelves with box wine, although that is only part of the story.
Is Rosé a wine for women? I have heard this said many times and never really believed it. The OIV/CIVP study casts doubt on this stereotype. Although women drink significantly more Rosé than men in some markets such as Germany, the Netherlands, and the UK, there doesn’t seem to be a strong gender bias in other markets. especially in France but also in the U.S., Russia, and Canada. Men drink more Rosé than women in Brazil, according to the study.
Finally, consider the distribution of sales by age group. Winemakers today are very interested in breaking into the millennial market. So it is significant that the OIV/CIVP study finds a strong youth bias in Rosé consumption. Young people in every country surveyed here have a higher Rosé consumption than older people. France is noteworthy because all age groups consume Rosé in substantial quantities, even if the younger ones drink a bit more.
Bottom line: the market for Rosé seems to be both broad and deep. No wonder everyone is so interested.
How Much Does Color Matter? Is Rosé Just a Summer Wine?
Wait — that’s two questions. I wrote about color in an earlier column, so I will make that answer short. The conventional wisdom is that pale Rosé sells better than darker Rosé wines. But the fact is that Rosé from around the world comes in many different hues (as Sue’s photo above from a tasting in the Loire Valley shows).
I agree with Elizabeth Gabay that the color issue is exaggerated, but I don’t expect to convince anyone. If someone makes a darker Rosé and it doesn’t sell, I am sure that the color (not other factors) will be blamed. They used to say that nobody ever got fired for buying IBM equipment and no one’s going to get a pink slip for making too pale a Rosé wine.
The summer wine question is quite interesting and can be answered in two ways. Yes, Rosé is a summer wine in the sense that there is a strong seasonal component in sales. Consumers drink more Rosé in warmer months. But Rosé is not just a summer wine as sales are now significant throughout the year.
Is There Easy Money in Rosé?
The answer to this question is related to the seasonality question above. It is easy to imagine that Rosé is a Chateau Cash Flow kind of wine. You pick the grapes, make the wine, ship the wine, cash the check — all in just a few months. The money pours in on a timeline only a little longer than Beaujolais Nouveau, which is the ultimate cash flow wine.
But there’s a hitch in the easy money Rosé game — you have to sell out to make it work. The residual seasonality of Rosé sales means that moving your product in February is more difficult than in July or August. And although I have had some Rosé that has benefited from a few years of bottle age, the conventional wisdom is that last year’s Rosé is over the hill — Rosé passé!
The consumer preference for fresher Rosé (which is also true for some other wines, such as Marlborough Sauvignon Blanc) creates a problem for producers. If you don’t sell out, then last year’s slow-selling wine is likely to clog up the supply chain, discouraging orders for this year’s wine. Reliable supply is important to developing customer loyalty, so you want to have enough, but excess supply is hard to get rid of. Rosé producers must navigate complicated currents!
That’s all there is space for this week. Please leave comments with more Rosé questions and answers.
“Here in France, restaurant wine lists now have a separate rosé section. And this is not confined to Provence … The world seems to have gone pink, perhaps one small sign of an increasing desire for simplicity when we sit down to eat and drink.”
The world does seem to have gone pink, as Peter Mayle says. Rosé wine is the fastest growing wine category by far here in the United States and Rosé is now transcending the idea of wine by entering other products as a color, aroma, or taste. You can munch on a Rosé chocolate bar, chew on Rosé gummy bears, lick your lips with Rosé lip balm, anoint yourself (or someone else) with Rosé body polish, and … well, Rosé your way through the day and night, too.
The New Pumpkin Spice?
Rosé is the new pumpkin spice. Or maybe it just looks that way from here. Peter Mayle was on the money when it came to Rosé. And while he might or might not be right in thinking that Rosé is a simple beverage choice for over-whelmed consumers, I think it is wrong to think that Rosé is itself quite a simple thing.
Rosé is hot, so wine business people want to learn more about growing, making, and selling it. Sue and I got a heavy dose of Rosé last year when we visited Languedoc and the Loire Valley and met Elizabeth Gabay whose book, Rosé: understanding the pink revolution, is the best resource we have found for understanding everything pink. Herewith some observations as I try to deconstruct the Rosé phenomenon.
A Paler Shade of Pink?
I cannot think of any other type of wine where color seems to matter as much as for Rosé. This is a fact that was stressed in all the presentations we attended. Although the first Rosé wines I can remember tasting here in the U.S. were dark pink in the Tavel style, the fashion today, according to conventional wisdom, is that paler is better — to the point where one wine we sampled could have passed for a white wine!
I don’t know if it is true, but the word on the street is that consumers think pale is dry and darker is sweeter. Pale and dry is associated with Peter Mayle’s Provence and those wines seem to fly off the shelf.
It is not the case that all French wines fit this profile — Tavel remains a noteworthy outlier, for example. And Rosé from Languedoc and from the Loire Valley come in a range of hues, as Sue’s photo from a Loire tasting makes clear. Rosé wines made here in the U.S. range from dark to light and I was once served a deep dark “Rosé” that was not a Rosé at all in my view — I think it was an attempt at saingée Syrah gone badly wrong.
One Hue to Rule Them All?
Does one (pale) hue really rule them all? I was interested in the presentation by Jason Haas of Tablas Creek at the Unified Symposium that provided some insights into consumer attitudes. Tablas Creek Vineyard makes two Rosé wines, which makes sense given its association with the Perrin family, which make a lot of Rosé wine in France. Together they account for about 20% of total production. One is a pale pink dry wine made as a Rosé using purchased grapes from the local area. It’s a big hit in the by-the-glass on-trade market.
The other wine, made in much smaller quantities, comes from estate grapes and is made using the saingée method, which means that some of the juice is drained off while still pink leaving a more concentrated red wine behind. You might say that the Rosé is a by-product of red wine making, but I prefer to think that the pink and red are co-produced. This wine has more structure and character and demands food. Sue and I thought it was the best wine of the tasting.
The darker wine, which might be a tough sell if it went into distribution because of its color and higher price, is reserved for tasting room and wine club purchases. It sells out every year in part, I suppose, because tasting room buyers can sample the wine and not just look at the color. And also, frankly, because it is different and a bit special and that’s something people look for. Haas thinks having two pink wines, each crafted for its own market, works pretty well.
Hitting a Moving (Color) Target
So pink isn’t as simple as you might think when it is time to sell the wines and it isn’t simple either when they are made. One speaker said that his Rosé was the hardest wine in his portfolio to make. I am not enough of an enologist to appreciate all the technical details that were presented (there were plenty of experts in the room all nodding their heads), but it was easy to understand how color makes things more difficult.
You might think that pink is pink and once you have the color you want, that’s that. But apparently you would be wrong. The color you achieve in the tank, we were told, is just the beginning and as time passes, and especially as SO2 is added at bottling, the wine gets paler and paler. So you need to begin darker than you want and then control the process pretty closely in order to coast into the shade of pale you are aiming for.
This is something that Elizabeth Gabay finds disturbing because it means, at some point, winemakers may sacrifice what’s necessary to make the best wine in order to get the right color of pink. Rosé wines in general might be better, she suggests, and more popular and drinkable, if color wasn’t such a central concern.
Simplicity is Complicated
The complexity increases when other issues such as grape varieties and viticultural practices are considered. Here in the U.S the Rosé wines are made from easily recognizable grape varieties. Barnard Griffin, a Washington State producer, makes a Rosé of Sangiovese that wins gold (and double gold) medals in competitions and flies off the supermarket shelves. Sangiovese is easy to understand and to like even if it isn’t part of the standard Provence recipe. But in the Loire we discovered wines made from unfamiliar grapes that are in fact only grown for Rosé! Who knew?
I guess Rosé is like any other type of wine. It can be as simple (or complex) as you want it to be. Will consumers revolt if and when they discover Rosé’s hidden geeky side? Yes, if Peter Mayle is right and they are fleeing what they see are unnecessary complication. But I’m not really sure that’s true.
Is the Prosecco boom sustainable? Or is it a bubble that’s eventually going to pop? That’s roughly the question that an Italian journalist asked me a few weeks ago and it is easy to appreciate the concern behind it. The market for Prosecco has blossomed, especially in the U.K., U.S., and Germany, the three largest export markets, and Prosecco producers are both excited and anxious about their future prospects.
U.S. Sparkling Wine Imports January-June 2018
A quick glance at data for U.S. sparkling wine imports January-June 2018 as reported by Wine-By-Numbers (see above) shows strong growth. Italian sparking wine (mainly Prosecco) imports grew 16% by volume and 28.3% by value in the first six months of the year despite rising average dollar import price. Only the Rosé import category is growing faster than Prosecco.
Beyond Bubbles for Birthdays
I am a wine-glass half-full kind of person, so my answer to the journalist’s query was optimistic. The question isn’t so much why U.S. and U.K. consumers are drinking more sparkling wine (and especially Prosecco) now — it is why they didn’t embrace bubbles more ardently in the past? Sparkling wine has always been an attractive option, but for some reason it became associated with special occasions. Bubbles aren’t just for birthdays and New Year any more.
But booms often contain the seeds of their own demise — either in the form of bust, fizzle, plateau, or something else. Prosecco may be no different. Having just returned from a quick visit to Prosecco-ville to speak at an award ceremony in Conegliano (see next week’s column), I can report that there is concern about this possibility within the industry.
Most of the Prosecco on the market is DOC Prosecco produced by makers that range from the very large such as La Marca, which is distributed by Gallo, to the relatively small. There are economies of scale in Prosecco-making, so bigger can be better from a profit standpoint. La Marca, for example is a second level cooperative — a cooperative of cooperatives — and its many members keep its pressurized tanks, used for the secondary fermentation, efficiently supplied with a river of base wine.
Pretty in Pink?
When quantity is the driving force, the focus can easily become one of chasing the market to increase sales, raise production, increase scale economies, and lower cost. Thus there is an incentive to look for incremental sales wherever they can be found.
This might be part of the movement to certify DOC Prosecco Rosé. Bubbles are hot. Pink wine is hotter. Pink bubbles should set the market on fire. The Glera grape that is used to make Prosecco is white, not red, but production rules allow the use of up to 15% of other approved grape varieties. If those grapes are Pinot Noir, which is grown in this region, the result is a pink sparkling wine. Pink Prosecco isn’t a thing yet, since the rules don’t allow this designation, but it might be permitted very soon.
Pink Prosecco — who could object? Well, many people, actually. The concern is that Prosecco’s identity is not well established — many consumers think Prosecco is the grape name and others are not certain exactly sure where it comes from. Prosecco’s success may come in part from the fact that consumers don’t fret about these things and simply enjoy the experience.
No One Laughed
But some producers worry that by broadening the Prosecco category with a pink wine, winemakers will further dilute the brand identity to the point where it is just a generic sparkling wine, one of the ingredients in Aperol spritz, unable to command a price premium. The slope that runs down the commodity wine hill can be slippery.
At one point during our visit I joked that, since blue wines are getting some attention these days, maybe some Prosecco producers would move in that direction. Pink, Blue, White — all colors of Prosecco for all occasions. No one laughed. I guess blue Prosecco is nothing to joke about. It’s part of that slippery slope.
The concern that Prosecco’s brand may be undermined seemed particular strong in the Prosecco Superiore DOCG zone between Conegliano and Valdobbiadene. Supply is more limited in the DOCG zone and costs are higher because, unlike the valley vineyards where much DOC Prosecco is grown, the hillside terraces aren’t all suitable for mechanical harvesting or as easy to maintain generally.
What a Mouthful!
Prosecco Superiore is therefore about value more than volume and maintaining product differentiation — of Prosecco versus generic sparkling wine and of DOCG Prosecco versus DOC production — is very important. Wine marketing guru Paul Wagner, who led our small press tour, never got tired of pointing out what a challenge the DOCG producers set by branding themselves as Prosecco Superiore Conegliano Valdobbiadene DOCG . What a mouthful!
Prosecco Superiore suggests a premium product and is probably the right brand to try to build, although Americans have little experience with the Superiore designation for wines generally. The Conegliano-Valdobbiadene reference is meant to indicate that these are wines of origin — grown in a particular place, but most consumers don’t know what that place is or exactly how to pronounce the place names either.
Glass by Glass by Glass
I have done Prosecco tastings for non-profit groups and I note that consumers are often surprised when they taste the DOCG product, especially DOCG Brut. They like Prosecco a lot, but think of it generically as defined by DOC Extra Dry wines. They are surprised when they can taste a difference. (I’ve had the same reaction in tastings of Argentina Malbecs from different production zones).
Based on my very limited personal experience, it seems to me the key to differentiating Prosecco from other sparkling wines and DOCG Prosecco from the DOC wines is going to involve a lot of hard work. Consumers won’t understand the differences if you just tell them. You can’t tell people how something tastes. You have to show them, and let them experience it for themselves one glass at a time.
Is the Prosecco boom sustainable? Yes, I think it is, but it will take work to shore up its foundation and simply chasing market share, as tempting as that it, may not be the best long-term strategy.
Once upon a time, “proper” rosé was French, very pale pink, dry, served young and fresh, and not serious. Today, rosé is serious. Consumers can find rosé from all over world; from the palest pink to almost red in color; made from grape varieties that may be familiar or unfamiliar; made in a variety of styles and sweetness levels; and that range from simple to complex. How is a wine drinker supposed to navigate the world of rosé?
A good start is Rosé: Understanding the pink wine revolution by Elizabeth Gabay, MW. This comprehensive study of rosé will open your eyes — and your palate — to the infinite variety and pleasure of rosé. Her book covers the liberal arts of rosé: history, geography, science, political science, economics, art, and literature.
It is impossible in the wine business these days to dismiss rosé, as Gabay makes clear in the chapter of her book on the business of rosé. In the United States, rosé is the fastest growing category and is now a year-round option, not just a summer wine. And, like it or not, what happens in the U.S. wine market can affect wine production worldwide.
The issue of color permeates the book because of the traditional notion that paler is better. And, after all, the name “rosé” is all about color. Gabay’s explorations demonstrate that color does not indicate quality, but style. She goes as far to say, “I am no longer so sure that our division of wine into red, white and pink is appropriate. With some rosé wines almost red in colour and style, and others almost white, the divisions are blurred. Add in rosé made in an orange wine style, and the blurring increases. The obsession with the colour pink should perhaps start to take a back seat.”
Gabay describes her book as a journey of exploration, and she transmits this journey for both the serious wine student and the casual consumer. An early chapter on viticulture and winemaking, for example, has a lot of detail for the science-minded and is also accessible to the more casual reader. Similarly, her discussions of rosé from various parts of the world are presented in detail, with specific examples from the region. More maps would be helpful for the novice rosé drinker.
Rosé: Understanding the pink wine revolution is a valuable addition to the library of any wine lover who is ready for a journey of exploration.
Rebecca Gibb’s The Wines of New Zealand is “designed to provide a comprehensive overview of the New Zealand wine scene,” according to its author, “a reference for locals, international visitors and students alike.” Gibb gets it right on all counts — what a great resource for anyone who wants to learn about New Zealand and its wine industry.
The book’s 300+ pages are packed full of stories, personalities, facts, and figures. The organization is conventional: history, climate and grapes first, then a survey of the regions (10 of them, which will come as a surprise to those who only know Marlborough and its Sauvignon Blanc), then a final pair of chapters on tourism and current issues.
Gibb’s mastery of this material is easy to appreciate, but it is her contagious enthusiasm that comes through most clearly. A chapter on grape varieties could easily become mundane but not here. Each grape is an excuse to talk about history, geography, vine science, and to introduce or reprise some of the noteworthy characters who shaped Kiwi wine history.
What do I like best about this book? The sense of energy and dynamism that permeates it in both style and content. The story of New Zealand wine is a story of change, starting from the early British and French pioneers through the Dalmatian gum-diggers and on to today’s multinational corporations. Gibb sees dynamism everywhere in New Zealand wine and she doesn’t think this is likely to change.
What would I change about The Wines of New Zealand? Well, the beginning of the book, a fantastic historical overview, is so strong that it makes the end feel a bit weak. Gibb’s final chapter does a great job informing the reader about Kiwi tourism opportunities — both wine and otherwise. But it doesn’t bring the book together the way I would like.
What I’d really like to see — and maybe it will appear in the next edition? — is a chapter that draws together the many strands and looks ahead to where New Zealand wine is headed and what might stop it from getting there. That would end the book on the same dynamic note I enjoyed throughout.
It would also make it a bit less of a reference book, which is its intended function. Maybe the best solution is to DIY — read this excellent book and then make up your mind where you think New Zealand wine is headed next! Highly recommended.
Can Sherry be the “Next Big Thing” in wine? I know what you are thinking. Sherry? C’mon! That’ll never catch fire in a big way. And you may be right, but give me a chance to make my case before you close the door on the Sherry cabinet.
One of the things that Sue and I wanted to do during our recent visit to Spain was learn more about Sherry. But the itinerary seemed to work against that. No time to jet south to Jerez de la Frontera in Andaluca, Sherry’s home. We would have to piece together our education in other wine regions. With a little luck and some helpful friends, we managed quite well.
Stumbling on Sherry in Madrid
Madrid is a long way from Jerez, but we found Sherry all around us, suggesting just how much it is a part of Spanish culture. Walking the aisles of the historic San Miguel market near the Plaza Mayor, for example, we stumbled upon a market stall called The Sherry Corner where dozens of different wines were offered by the glass at bargain prices. We had fun trying new Sherry wines and revisiting old favorites.
The Sherry Corner offers a fun self-guided audio tour of Sherry wines. For €30 you get six glasses of different Sherries in a special carrier, coupons for six matching tapas from various market stalls, and an audio program available in six languages. It is quite a bargain when you do the math and it lets you both get to know the wines, experiment with pairings, and take advantage of the amazing tapas on offer at the market.
We found a completely different experience at the restaurant Zahara de Osborne in the Plaza Santa Ana, which was close by our hotel. The restaurant is owned by the Osborne wine group that is famous for its Sherry wines (you can see the Osborne bull staring down from hilltops all around Spain).
The idea of the restaurant was to bring the food and culture of Andaluca to Madrid. We challenged our waiter to create that experience for us and he did a great job choosing the dishes and helping us with pairings. Gosh, the Fino was delicious with a delicately fried whole fish!
Indigenous Sherry Culture
Not that Madrid does not have its own indigenous Sherry culture. There are Sherry bars in several parts of the city. Friends guided us to one called La Venencia, where the Sherry is served en rama, fresh and unfiltered, right from the barrel, which is a style I like a lot. My university colleague Harry uses La Venencia as his office when he is in Madrid (which is a lot) and he made introductions to José and Gabriel who worked the bar that day.
La Venencia has as much depth and character as the wines that are served there. If you have any pre-conceptions, you must check them at the door and accept the bar for what it is, which is true of Sherry wines, too. And then, well, it is a complete pleasure. Sherry really isn’t like anything else you will ever drink and La Venencia is just the same.
I have seldom been anywhere that was so totally itself and I will always associate that strong impression with the dry Manzanilla Sherry wines we enjoyed at La Venecia.
A Little Help from our Friends
We got a little help from friends at Osborne and Gonzalez Byass wineries in our quest to learn more about Sherry. Santiago Salinas arranged for a tasting of Rare Old Sherries when we visited Osborne’s Montecilla winery in Rioja. These were wines for philosophers and poets. It is stunning to discover what great Sherries can become with time. We were inspired by Santiago’s passion for the wines and, of course, by the wines themselves.
Our visit to Finca Constancia near Toledo was organized around a rather extravagant seminar and tasting of Gonzalez Byass wines ranging from their signature Fino, Tio Pepe, on to a special Tio Pepe en rama bottling, and then carefully and thoroughly all the way through the line-up to the sweet, concentrated Pedro Xeménez.
Marina Garcia, our guide on this Sherry tour, was not afraid to draw out the complexities of the wines, which is great. As I told my audience at the General Assembly, sometimes complicated things need to be understood in complicated ways. Our favorite? We discovered the Palo Cortado Sherry style and it made us think. I love it when a wine does that.
Sherry doesn’t have to complicated … or sweet either, for that matter, although many people put the wines in that category. A chilled bottle of very dry fino or Manzanilla is pretty pure pleasure and will change many minds. But you’ve got to try it yourself to be persuaded and that’s a challenge.
If you look at the fundamentals, it is easy to conclude that this could be Sherry’s moment. The wines are great and well-priced. They come in a range of styles that variously make great aperitifs, pair well with food, or help unleash that inner poet. Apparently Sherry works really well as a cocktail base, too. Gotta check that out.
Tourism in Spain is on the rise and Spain’s tapas culture cuisine, which matches up so well with dry Sherry, is increasingly popular. Sherry, as much as any wine I know, is a product of time and place, and wears its authenticity proudly. Authentic, affordable, food-friendly. Aren’t these the things that wine drinkers are looking for today?
Sherry’s burden is its reputation as that sweet old wine that grandma drinks. There is so much more to Sherry for those who pull the cork. If enough curious wine drinkers pull enough corks, perhaps Sherry’s “Next Big Thing” potential can be realized!
Is Sherry going to be the next big thing? Probably not. But it doesn’t have to be. It is a timeless wine waiting to be re-discovered by a new generation of wine drinkers.
Thanks to everyone who helped us with our Sherry research. Special thanks to Susana, Mauricio, Marina, Santiago, George, Cesar, Greg, Harry, Jensen, Gabriel, and José. Thanks to Sue for these photos of the big Tio Pepe sign in Madrid’s Puerta del Sol, the menu at The Sherry Corner, the rare old Osborne Sherries, and the many hues of the Gonzalez Byass Sherry wines.