It’s generally assumed that Italian white wines are cheap, cheerful and made to be consumed during the first year after the harvest. And while this may be the case for most Italian whites, and for the majority of white wines made around the globe, Italy produces some stunning whites that break the drink-now stereotype by developing depth and complexity as they age.
Read the article: Italy’s long-lived whites
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.
From the shadows of Italy’s famous consultant winemakers, who drove the country into the spotlight with cult bottlings from international grapes, a band of less starry names is finally emerging. Kerin O’Keefe profiles six oenologists working with native grapes who are reluctantly getting the attention their efforts deserve.
Read the article: Modest maestros
They’re wild, they’re wacky, they have unconventional ideas – and they make some of Italy’s finest reds and whites. Kerin O’Keefe profiles those famed for flouting convention.
Read the article: Meet the mavericks
Why the US can’t get enough of Italian wine.
Food and wine have always been important for Italian Americans, and today many star US chefs are of Italian descent. This love for Italian food has helped drive the popularity of Italian wine.
Even though an increased focus on food and wine pairing is a major force behind Italian wine sales in America, some experts attribute the sustained success of Italian wine here to a tailor-made style that caters specifically to the ’American Palate‘, a term which has become synonymous with highly oaked, overly dense, sweet and powerful wines.
Surprisingly accepted as a reality for years by many in the media and by wine producers themselves, the concept behind the American Palate – that a single style can capture the taste buds of an entire nation – is generating sharp debate, if not a downright backlash, as evolving consumer preferences are turning away from this heavy-handed style.
Read the article: US love affair with Italy
A modern-day war is being waged in Italy’s most renowned and treasured wine regions.
Of course there are no real battlefields and no loss of life. Instead, this war is being fought in seemingly idillic vineyards and winery cellars up and down the peninsula as two schools of tought clash. In jeopardy in this conflict are native grape varieties, prized wines and years of winemaking tradition. Some obeservers even argue that those who admire and enjoy Italy’s unique wines could suffer.
Read the article: Trend_vs_Tradition_Kerin_OKeefe_2004.PDF