Old World Wine v. New World Wine
“We have a huge barrel of wine but no cups, that’s fine with us. Every morning we glow, and in the evening we glow again.” — Rumi
I’m taking a class on wine appreciation. I get to drink all my mistakes. We’re on the topic of Old World Wine versus New World Wine. Most agree Old World refers to the winemaking traditions and countries of Western Europe. The New World is everywhere else. Some in the New World may take umbrage. South Africa, for example, will point to van Riebeeck’s first planting there in 1652 under the false assumption grapes and the wine produced from them would prevent scurvy, or they may point to the Constantia estate, established in 1685 by van der Stel.
But the Old World, as generally accepted, with it’s cooler growing conditions, regulations, and traditions makes good marketing. The wines tend to have more acidic flavors, are a bit leaner, and have more subtle aromatics. In comparison, New World sites tend to be in warmer locales, which often translates to riper, fruitier, flavors and aromas. In addition, the New World isn’t shackled with the yoke of long cultural tradition, leaving them open to experimentation.