Friday, January 17, 2014

The IPA Of Wines?

I saw this article on The New York Times' website on red wines from France's Loire Valley and was intrigued by the following quote:

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. 


Mark said...

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...

Beer Rover said...

I'm ignorant on that, too. Always thought vinters hated Brett and other types of yeast and bacteria.