Restaurant-Dining Critiques

Canada’s French Speaking Population Shuns “Big Wines”

French Canadians, especially the over forty group, enjoy to drink lighter European wines and pass over New World Wines such as big, high-alcohol Australian wines and avoid California bottles that exhibit rapidly climbing alcohol levels. They prefer a Muscadet to a giant Aussie Chardonnay or a 12.5% alcohol Bordeaux or Burgundy red to a 14-15% red Australian monster. They echo my sentiments as does Europe, and I am increasingly disappointed in the steady rise in alcohol levels in wines.
In addition to the cravings of the general populous for fruit bombs part of the reason for the rise of higher-alcohol wines, again comes down to money, as lower-alcohol wines need a longer time in the cellar. Another sad fact of this modern and disturbing trend, is that these wines are “hotter” when sliding down the throat and much more difficult to pair with food.

Robert Parker’s remark to a California Pinot Noir wine producer who was trying to make wine with less power and more finesse, “If you want to make French wine, do it in France”. This outburst was uncalled for and did not help matters, as most California winemakers would halfheartedly acquiesce to Parker’s preference for California wines to be a boozy confectionery.