Old World, New World

There is a common characterization of wines -- old world or new world. What does that mean and should you care? Today, we'll try to answer that question.

The terminology comes, I think, from the newfound (over the last 50 years or so) popularity of other than European wines. Two of the really predominant areas that those wines come from are the western US and the southern part of Australia. 

What do those two areas have in common that most of Europe does not? Their summers can be hot -- brutally hot. I've been in California wine country for daytime highs around 110F/43C. While those days are unusual, they are not so rare as to think they are freaky. In most of Europe, especially the areas where grapes are grown, days like that are more like once in a decade or maybe even once in a century.

Climate changes the grapes. Heat, in particular, tends to produce a grape that, in turn, produces a bigger, bolder wine. They are more fruit forward and less earthy and spicy, generally speaking. They are usually higher in alcohol and often less acidic.

It is this style that is often referred to as New World.

Because these wines are bigger and bolder, they might be wonderful for a thick, juicy steak, but they may not be as wonderful for more delicate foods. The Old World wines that are, some would say, more refined, tend to be better for more refined foods as they will not overwhelm those foods. 

All that said, in the US, it is much easier to get highly-rated US wines than it is comparable Europena wines. So, American tend to get used to that New World style. This, in and of itself, seems like an excellent reason, when we do have the opportunity, to branch out and try those Old World wines.

Just a suggestion ...