Globalization of Wine

Written By: Curt Christiansen | Issue: 2016/04 - April | Photograph By: Marjorie Christiansen Photography

I began my wine career 25 years ago in an environment where I was, almost exclusively, exposed to domestic wines. 

My experience with old world wine, though limited, was eye-opening. The differences between new and old world were obvious. I rarely saw an old world wine with alcohol levels above 13 percent, the fruit was restrained and balanced and there was a strong sense of place or “Terroir”

The difference today is far less obvious. I read about the New France where winemakers are going for a more global style, fruit forward with greater accessibility, and more weight (Alcohol). I am seeing wines coming from France and Italy with alcohol of 15 percent or more.

I wonder. Is this shift merely fashion, an economic trend or is the warming climate taking the decision out of the producers’ hands? Whatever the reason I hope it is just a trend. We all may be the same but our wine doesn’t have to be.