Red Wines weighed up based on its dry taste, which beautifully paired with everything from fish, poultry, and veal to meat. This is the sophistication red wine carried 10 years ago, but now it is reported that the changing American palate has put-off the dry tint and replaced it with the sweet note, marginalizing it to a past-time casual beverage or a cocktail from its glorified position on the dinner and lunch table.
Sweetness in Californian Pinot Noir has now elevated its respect in American palate after it became flexible to suit modern tastes. Eric writes about German Rieslings and demi-sec chenin Blancs from the Loire, which is also sweet but not syrupy like modern Pinot Noir to off-balance acidity.
There is no problem in wines to be sweet but they should abalance with acidity. But no excuses for dry wines like Zinfandels and American dry wines, which have perked up in alcohol thereby leaving a sugary residue.
It is high time that America restore the terminology of dry wines to its true stature in terms of definition as represented by true Red wines. For those who go by the sweetness of red wines and not its parallel fruity notes can rest in peace with fortified wines such as Port or Sauterne.
Via: New York Times
