Globalization of Wine 2

In the first part of the globalization, I argued there has been many positive benefits of the globalization of the wine industry. The major downside of globalization could be the risk of loosing the unique characters of indigenous varieties or wine styles that over many hundreds of years provided wines for a local market, but are now being lost or seeing plummeting sales due to the proliferation of cheap and cheerful wines from large, warm to hot irrigated regions of the world such as SE Australia, California’s Central Valley or Mendoza in Argentina. From these regions, vast quantities of sunshine in a bottle styles are made, selling for low prices in the grocery channels. These wines typically made from the most popular wine varieties (Chardonnay, Cabernet Sauvignon etc) create a vacuum that tends to lead to other regions removing traditional varieties to replant with the international varieties.

This in turn leads to varietal homogeneity, and those interesting local wines can be lost for ever. But we have seen in recent years, a greater desire from educated wine consumers all over the world, sick of the generic nature of the sunshine in a bottle wines, to seek out new and interesting wines from small traditional regions and reinvigorate wine producing regions that were on the wane, regions such as the Loire, Beaujoulas, and the Etna region are examples of this.

But as consumers tastes change, some regions or wine styles will all but disappear in the coming decades, but others will rise from nowhere to deliver something new fresh and delicious, just as NZ did 40 years ago.

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