Why It’s Time to Reconsider Outdated Wine Terms

Whether you’re a wine novice or an expert, chances are you’ve come across the terms “Old World” and “New World” when discussing wines. These terms have long been used to categorize wines based on their geographic origin and style. However, it’s time to question the validity and relevance of this dichotomy in today’s wine landscape.

The traditional definition of “Old World” wines refers to those from Western Europe, with lower alcohol levels and a strong connection to their terroir. On the other hand, “New World” wines are produced anywhere outside of Western Europe and are often characterized by their fruit-forward flavors. This simplistic framework paints a picture of Old-World winemakers using traditional, hands-on methods, while New-World producers rely on modern, scientific techniques.

While this distinction may have been somewhat accurate in the past, it fails to account for the many changes that have shaped the wine industry in recent years. Factors such as climate change, advancements in technology, and international trends have blurred the lines between Old and New World wines, rendering this framework outdated and misleading.

For instance, defining “Old World” based on regions where Ancient Romans planted vines is historically inaccurate. It excludes countries like Greece, which also had a long history of winemaking during that period. Additionally, recent archaeological findings suggest that the world’s first winemaking equipment was discovered in Georgia, a country that is not typically considered part of the Old World.

Dr. D. Christopher Taylor, a wine expert at the University of Houston, argues that these terms are better used as historical references rather than a classification system for wines today. He emphasizes that they no longer accurately describe wine styles in the modern marketplace and can be confusing for new wine consumers.

Instead, it is more relevant to consider the effects of climate change on winemaking and how producers adapt to these challenges. For example, Bordeaux winemakers in France have recently been allowed to use new grape varieties better suited to withstand climate change. This means that your favorite Bordeaux red could now contain not only traditional varieties but also newer ones developed in response to changing conditions.

As global temperatures rise and technology advances, winemakers around the world, including those in the so-called Old World, are adopting new practices to address later harvests and higher alcohol levels. The distinction between Old and New World styles becomes increasingly blurred when winemakers have to embrace technology to produce quality wines in changing climates.

In conclusion, it’s time to move away from the outdated terms of Old World and New World wines. They fail to capture the complexity and diversity of today’s wine industry. Instead, we should focus on the impact of climate change, technological advancements, and international trends to better understand the wines of today. By embracing these new perspectives, we can have more meaningful conversations about wine and appreciate the evolving nature of this ancient beverage.

Adige, Italy, established in 1142. The winemaker explains that temperatures have risen by 4°F in the last 30 years, resulting in the need to harvest grapes two to three weeks earlier than in the 1990s. This change in timing has led to higher sugar levels and alcohol levels in the grapes, impacting the taste of the wine. In addition to climate changes, winemakers also have to consider global marketability. Whether they are perfecting a blend in a modern California winery or sticking to traditional methods in a French valley, they must sell bottles to sustain their business. This means that consumer preferences from around the world have influenced winemaking styles for generations. In the past, winemakers in the Old World began making full-bodied, high-alcohol wines to cater to American wine critic Robert Parker’s preferences and the demands of wealthy American consumers. However, the preferences of global wine drinkers have shifted towards lighter, low-alcohol wines, leading winemakers to adapt their styles accordingly. It is no longer limited to specific regions, as winemakers outside Western Europe are also producing wines that appeal to a global market. Severine Schlumberger suggests moving away from the Old World versus New World classification and instead adopting a farming versus industrial classification. In this system, winemaking methods, rather than location, determine the characteristics and aging potential of the wine. Properly farmed wine can age, while industrially produced wine cannot. While this classification may not be as widely recognized or understood as the traditional classification, it encourages a deeper understanding of winemaking practices. Regina Jackson Jones, a wine shop owner and consultant, acknowledges the limitations of the Old World versus New World terminology. She believes that creating new terminology could make the wine world more accessible to a broader audience. The goal is to encourage more individuals to explore and appreciate wine, rather than intimidating them with complex terminology.

Can we create a more inclusive atmosphere? If we do, adaptation becomes essential. Just as evolution is necessary for the survival of species and the progression of language, so is it for the world of wine. So, if the idea of letting go of the Old versus New World classification makes you apprehensive, even though it has always been flawed, take a moment to reflect. Would you rather hold onto the romanticized past of wine, or would you rather work towards a sustainable and prosperous future?

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