With increasing demand for ready-to-drink wines, some people even lack the patience to uncork bottles. How do winemakers respond to the uprising trend? For large commercial winemakers, this is favorable, as making simple, crisp and fruity young wines would be good enough to arouse consumers’ interests. The wines only need to be kept in cellars for three to five years before releasing to market, and this makes wine appreciation more approachable. Large wineries are the fastest to respond to changes in wine drinkers’ trend, and now all the wines on shelf become the same can be confusing. Is wine homogeneous? Can they be differentiated only by grape varieties?
To traditional small wineries, wine making is character-driven and full of personalities. The wines showcase not only terroirs of vineyards, but also differences in harvesting years. In a year of hot weather with plenty of sunshine, the wine becomes rich and robust; whereas in a cool and humid year, the wine is light-weighted with refreshing aromas. It is often beyond expectation how they change after five, ten, or twenty years. In the past, there is no shortage of such wines from regions of Bordeaux, Burgundy, Rhone Valley and Champagne. To savor these delicacies requires finances and patience, and only then wines could become an experience that lingers in memory forever.
This is the ultimate pleasure wine brings.
