NEW WORLD & OLD WORLD

"Making wine is relatively simple, only the first two hundred years are difficult," said the Baroness Philippine de Rothschild, father's successor in command of the famous "Château Mouton Rothschild." 


That phrase translates the concept of Europeans for their wine. The wine builds in a story and whets the curiosity of the connoisseur. This curiosity leads the fancier to deepen the culture of drinking and recognize the importance of diversity. Diversity is the reason why wine is so fascinating, says Hugh Johnson, who explained: "The reason the wine is so fascinating is because there are so many different types and each is distinct from the other." 


The New World wines, originating mainly from Australia, United States, Argentina, Chile and South Africa, have adopted a strategy grounded in wines easier to drunk, correct, flawless, but without qualities, examines George Lucki. This strategy explains Lucki, "necessarily lead to standardization, which is the antithesis of all that wine preaches and offers." Lucki concludes: "They're all alike, made with the same variety of grape, sanitized with oak (not expensive barrels are used, but wood chips to give a taste) and having a lack of natural acidity corrected by adding tartaric acid. The accuracy is a setback. " 


The New World wines, to untangle, indicate on the label on the bottles the type of grape. Wines from the Old World highlight the region, and the lover is obliged to memorize many names. 


The New World wines have adopted techniques to enable the immediate consumption of the bottles. 


Producers in the Old World, subject to the rules of a delimited region are decentralized (near Bordeaux has only 15 000 farmers), while producers in the New World, usually free standards, are concentrated (in Chile, the five largest dominate almost 90% of production in Australia, four producers account for 80% of the market). The concentration facilitates the commercialization and provides more funds for promotion and "marketing". 


"The great charm of this wine is its variety, and fidelity to its origins," he says Jancis Robinson, Master of Wine (MW), "a title granted to those approved in the theoretical and practical examinations on the drink, a journalist for the Financial Times. 


"Wine is certainly different from other products because it can evolve, often unpredictably, over decades, performing in many varieties and styles, and express in a unique way where it comes from," continues Jancis. 


She elaborates: "Today it is rare to find products with technical glitches, but there is less variety. Winemakers around the world tend to have more or less the same style in mind, which is simply a shame. Some of the most serious producers Bordeaux are returning to a pattern closer to something genuinely dace. " Taken on the best wine, Jancis points: Château Cheval Blanc 1947. 


France and Italy produce over half the world's wine, but, says Hugh Johnson, English, "Italy has always new, always-moving, causing agitation," and "things change in France, but is often a matter of accent, and a gradual evolution of small details. " 


The New World wines, Johnson continues, "they appeal to some tastes more than the Old World wines, because the wines from warmer countries are more mature, sweeter and have a higher alcohol content." It continues: "Thus, the wines of Argentina, Chile, Australia and California by convincing more 'personality' strong and easily recognizable. But European wines are perhaps more subtle." Johnson finds it "absurd French winemakers have started to increase the 'power' of its wines only to win approval from some critics powerful Americans."