Thanks for visiting. I recognize that many of these regions that we’re discussing are relatively new when compared to European appellations and that we will continue to keep experimenting. I’m not suggesting that we try and stop experimentation with different varietals, but one has to wonder: did French wine suffer when the AOC specified which varietals could only be used to receive classification from that appellation?

If you ask up-and-coming wine consuming countries, such as China, or even up-and-coming generations of wine drinkers here in the U.S. to name a great red blend, they’ll most likely say Bordeaux. As a matter of fact, when it comes to prestigious wine, the Chinese automatically think of France, not the rest of Europe, not California and not Australia. I think that’s due in part to successful branding. When I was in Egypt last year, guess where premium apples (with a premium price tag) came from? Washington State. Yes, some places are just synonymous with certain products and that, I believe, makes it easier to market those products, be it apples or wine.

I guess the point I was trying to make is that just like cable TV, YouTube and other video sources have fragmented media viewing, wine regions that haven’t found their niche will continue to have diverse fragmented markets. So, how can these regions successfully represent themselves to worldwide consumers?

This is certainly a topic I’d love to discuss more at D&D.

Just as Napa and the Willamette Valley have become synonymous with Cabernet Sauvignon and Pinot Noir respectively; I can’t think of the Dry Creek Valley without thinking of the many wonderful Zinfandels that come from there. That said, I would mourn the loss of all of the unique wines made by Lou Preston if somehow all wineries within an appellation were forced to grow specific varietals that the appellation became best known for.

The Willamette Valley was the nation’s premier Pinot Noir area, until the growers of the Russian River Valley had their success with the varietal. I celebrate the iconoclastic spirit that would inspire a grape grower and wine maker to try to create a world class Pinot from Napa or Cab from the Russian River Valley.

Trying to stop experimentation is like trying to straightjacket Randall Grahm, Lou Preston, or David Coleman.

Some look for the comfort of the predictable, while others seek the excitement of the unexpected. I like both tastes of an area, barrel tasting, passport weekends, as well as varietally specific tastings like ZAP – and Dark and Delicious which I get to go to this year!

Perhaps we can take up this topic again at D&D in February.

Cheers.

John Cesano

I would hate to see Dry Creek Valley only produce zin and sauvignon blanc, and don’t see any benefit to doing so.

This may not be viable for the mass market and mongo wineries, but for the hundreds of small ones, who already make small lots, why not be more like Eric Ross winery (and others) and branch out with something interesting.