These wines (Loire Valley red wines) are made of the cabernet franc grape, which in
contrast to the inherent charm of Burgundy’s pinot noir, seems more
austere and reserved. While the pinot noir grape seduces with sweetly
fruity aromas and flavors, the cabernet franc often has a distinctly
herbal quality that many Americans, more accustomed to a domestic
industry that largely dreads the faintest hint of “green” in its wines,
interpret as underripe and forbidding.
Pascaline
noted the seeming inconsistency of Americans who are crazy for the
piney character of aggressively hopped microbrews like India Pale Ales
but reject wines they deem herbaceous.
“I don’t understand a country that likes so much the I.P.A.’s on the one hand but doesn’t like these,” she said.
The IPA of wines? Apparently Loire Valley reds are inexpensive so I'll have to look for one and see if it really is like an IPA.
Sounds interesting... This might be naive and betray my ignorance of wine, but I've often wondered if Brett wine could ever be a thing. I know it's considered a rather severe defect, but infected beer is too... except when its not...
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Sounds interesting... This might be naive and betray my ignorance of wine, but I've often wondered if Brett wine could ever be a thing. I know it's considered a rather severe defect, but infected beer is too... except when its not...
I'm ignorant on that, too. Always thought vinters hated Brett and other types of yeast and bacteria.
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