Italy and the American palate: debunking the myth

Wine drinkers in the United States have long been pigeonholed as obsessed with dark, oaky, powerful wines, and this perceived preference has impacted international winemaking for more than two decades. But as more and more wine lovers there and elsewhere turn away from this heavy-handed style, many winemakers around the world, and particularly in Italy, are taking notice, as Kerin O’Keefe reports.

For years now, many wine writers and winemakers in the Old World, and even some in the New, have blamed the existence of excessively ripe, oaky, alcoholic wines squarely on American wine drinkers. Just look at the justifications given by the Italian wine press for Montalcino’s infamous 2008 grape-blending scandal, “Brunellogate.” In a rare show of unity, Italian wine blogs, websites, and even mainstream newspapers covering the scandal surmised that any alleged blending of Sangiovese with other grapes such as Merlot was done to soften the wine and make it easier for “inexperienced American palates.” Critics continue to point to the US market as the raison d’être for this more muscular and obvious style. In his column in the May 2012 issue of Decanter, Hugh Johnson delightfully describes these concentrated, tannic wines as “wrist sprainers” that are “offered to us in their thickly-muffled youth, coffeed up with oak, their dense flavors, sweetness, tannins, and alcohol clogging up our palates.” He adds, “I know it’s the style favored in the US.”

Read the article:  “Italy and the American Palate: debunking the myth”. The World of Fine Wine (2012, 37): 79–83.