French grape varieties have been cultivated in Greece for over 50 years, so why do sommeliers query the supposed authenticity of Greek Cabernet Sauvignon and Syrah? In Florida, individuals aren’t hung up on whether or not their oranges are indigenous or not, and no person’s placing the kibosh on consuming pasta exterior of Italy. So what’s the cope with this pretentious exception for wine varieties?
Indigenous Greek grapes are definitely extra obscure — and more durable to pronounce — than Chardonnay and Pinot Noir, so it was the norm inside the area for a very long time to develop recognizable kinds from international locations like america, France, Spain, and Italy. Nevertheless, by the late aughts, clients had began in search of out unsung varieties like Xinomavro and Assyrtiko. Such grapes appease client wanderlust and provide a novel sense of place, however with the brand new fascination got here a unfavorable bias towards non-native grapes. However why? And since when does historic relevance trump high quality by way of judging wine?
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach focus on why American wine professionals solely appear fascinated by so-called indigenous grapes from many European wine areas, and whether or not that’s being pushed by client demand or skilled snobbery. Tune in for extra.
Zach is consuming: 2010 Penner-Ash Dussin Winery Pinot Noir
Joanna is consuming: Queen’s Park Swizzle
Adam is consuming: Bell’s Mild Hearted Ale