A critic confesses: California wine can be too sweet
Lord knows I’m a big defender of California Cabernet Sauvignon against the bashers who say it all tastes like a candy bar, but I will admit to occasionally having my own moments of despair.
It happens when I set up a flight of 10 or 12 Cabs to review. Normally, I try to segregate them by appellation–all Napa Valley, for instance. But it doesn’t always work out that way. For example, lately I’ve been concentrating on the wines of Paso Robles, including Cabernet and Bordeaux red blends. It’s seemed to me that the wines have been getting better, for a variety of reasons. One way to check that out is to taste Paso Cabs against Napa Cabs, which are the gold standard, to see if they have anything to be ashamed of.
As far as I can tell, few other reviewers do it that way. They’ll go to Paso Robles and taste, or they’ll receive the wines at home, and then taste them openly–which invites preconceived notions about Paso Robles. And we all have them, don’t we? It’s too hot, etc. etc. Yes, it is hot, but no more so than Calistoga (I can send you the temperature statistics if you want), and there are areas in Paso (particularly in the west and south) that are cooler than, say, the Estrella flats along 46E. So its only fair to take ambitious Paso Cabs and set them next to the best of Napa and see what’s up.
I can see some eyebrows rising high in scandalized incredulity. What? Taste Paso Robles Cabernets next to great Napa Cabernet? Yes; why not? It’s not against the law. And I’ll tell you that some of these Paso Cabs stand up remarkably well.
But what I was writing about was my moments of despair. Let me explain. If you do a search on my wine reviews using the words “candy,” “candied,” “sugary sweet,” “jammy,” you’ll get an awful lot of hits, and not just for Cabernet. Syrah, Zinfandel, Pinot Noir, Merlot, Petite Sirah, there really is a lot of treacly stuff out there, the kind that drives the Europeans mad. Tasting through a flight of such wines can start to be tedious, so much so that, on occasion, I start thinking to myself, “Maybe Terry Theise has a point. Maybe even Raj Parr has a point.”
There used to be a saying, “Where you stand depends on where you sit,” which makes no sense at all literally. It means that the way you see and experience things depends on your perspective. Now, having a perspective is complicated business. You may have inherited a perspective from the way you were raised. You may have developed a new perspective through education. The Europeans, who grew up with wines in the 13%-14% range, naturally recoil from a 15.5% L’Aventure Cabernet. To them, it tastes utterly bizarre, not like wine at all.
I didn’t grow up with a European perspective. When it came to wine, I had no perspective, as we didn’t drink it in my parents’ home. My perspective concerning wine developed after I moved to California, and fell in with other amateurs who liked California wine quite a bit. In that environment, I developed an affection for our style, which may be riper and sweeter than it was 30 years ago, but not all that much. California wine (especially red) has always been about fruit.
So when I start thinking that there’s an awful lot of candied sameness out there, it forces me to dive deeper to discern which wines are balanced with candied sweetness and which ones aren’t. For there is such a thing as a Cabernet that’s sweet and jammy and chocolatey, yet maintains perfect balance. To give just one example, the Paul Hobbs 2009 Beckstoffer To Kalon, which clocks in at a hefty 15.2% alcohol, and which I gave 96 points. That wine has balance, despite the glyceriney, fat unctuousness. I sometimes think the people who bash this style throw the baby out with the bathwater. They dismiss all California wines of this style without realizing or understanding that there are grand wines made in all styles.
Having said that, yes, my Europhile friends, there are a lot of candy bar wines in California.