Hot off the old Facebook page: hottest trends!
I asked my FB friends “What’s the hottest trend in wine?” and as usual, they weren’t shy about replying. Here are some of the more interesting comments — with a few observations from myself.
“Sparkling” – I agree, because we’re going into the holidays when everybody drinks a little bubbly. After Jan. 1? Not so sure.
“White Skin Fermentations” — from David Grega, a Napa somm. He explains, “Basically it is the process of fermenting white wine on its skins like you would a red wine…..it’s risky but it creates white wines with amazing texture and complexity ….my [Carlotta 2008] Alder Springs marsanne you rated 89pts was 100% skin fermented ….”
“Blends” — Affirmative on that! Why have we been so fixated on varietal bottlings and the 75% rule? A blend can fill in the divots.
“Great value under $15” — Totally.
“Mulling” — this is from our friend Jeff Stai at Twisted Oak and I have to believe he’s got a big old bucket of something red and heady with cinnamon sticks and cloves floating in it. Helps ward off the Sierra cold.
“Vintage ‘99 Cab” — If you’re lucky enough to have a cellarful, then I guess it’s a trend, for you. I just opened a ‘99 Dominus and it was pretty good. Not great.
“Washington” — This is from somebody named Paul Gregutt. I think he lives someplace up there and is in the industry.
“Concrete eggs” — Lots of buzz about fermenting red wines in concrete, as opposed to steel or wood. Supposedly this gives– what? Not sure, but Charles Thomas, Tim Mondavi, Charlie Wagner, Patrick Sullivan and Alan Viader have given it a try. Tim Mondavi told Wine Business, “I’ve seen them in use at Petrus.”
“marketing wine to the Millennials and Gen X” — from an old buddy, Ricardo (formerly Rich) Kanakaris. Well, of course this is true, and everybody’s trying to do it. Alan Kropf, my new BFF from Mutineer, also nominated Mills, as did a guy named Anthony Carone, who owns a winery up in Quebec.
“MD 20/20 Blue with a necklace that says Bling Bling” — Yes, this is ultra-hot here on the streets of Oakland, where most trends start.
“Drinking it not collecting it!” — Right on, cousin Becs! But remember, you do have some of “ the good stuff” in your mom’s cellar, and it won’t be ready for a while.
“Burying cow horns filled with manure in the vineyard at midnight, then convincing folks the wine tastes better” — No comment.
“weird growing regions? varietals you never heard of?” — From Duane Bowman, and not tongue-in-cheek. These Millennials seem to want new stuff. The question is, will they discover old stuff (Bordeaux, Napa) the way their parents did, or will they stick with the weird, new stuff? It’s enough to drive a marketing manager insane.
“a less ‘serious’ or less ‘traditional’ attitude in new drinkers, new bars, new publications and new brands” — see comments about Millennials. From the beautiful and charismatic Leah Hennesy.
“Drinking it at lunch?” — Michael Rodeno, is that a question or a statement of your intentions?
“Domestic Tempranillo!” — I’ll have more to say about this toward the end of the month, on Wine Enthusiast’s website.
“Lower alcohols!” — This vintage, everybody’s talking about lower alcohols. Of course, the grapes may not be ripe, but at least you’ll have your 13.9% Cab!
“Meritages under $20 that beat out the $200 Bordeaux Wines” — From Ron Saikowski. Care to name names?
“Music and wine pairing” — Is that new? I’ve been drinking and listening to Dylan since the Sixties.
“Bashing wine’s old-media elite” — Who would bash those nice old dinosaur media elites? Nobody that was properly brought up, I’m sure!