I’d like to talk briefly about some basic differences between French and American wines. First of all, this caveat: both countries make wonderful wines. My comments are generalizations, so there will be exceptions to most everything I say.
American wines seem to be primarily about the grape, and they will taste fruitier than their French counterparts. American wines are my choice when I’m in a bar or sitting in our living room and I’m enjoying a glass of wine simply for the taste of a good wine. While I love the taste of our American wines, at times some are almost too much. Many are even touted as being “big and bold,” so if you aren’t careful when pairing an American wine with food, your selection may completely overwhelm your dinner.
The French seem to approach this differently. Their wines seem to be more about terroir (pronounced ter`war). For those of you who aren’t familiar with this term, it’s about the environmental factors and/or conditions such as soil, climate, weather, altitude, etc. The result is wine with more earthy tastes with the subtle influences of minerals, spices, herbs, and grass. They seem to have a higher degree of complexity and are generally less full-bodied, lighter and crisper with a more moderate alcohol content. A well-chosen French wine is about enhancing the meal’s flavors, so they are my choice at mealtime.
The French wines are aged in barrels made of French oak. It seems to impart a more subtle influence on the wine than the American oak, and the taste it imparts is almost nondescript. Compare this with the American vintners who will often use a stronger oak in their barrels as a flavoring agent. That’s what gives many of our wines that buttery taste, and it’s often overdone. As a result, there are several wines, especially white wines, that have the reputation of being “butter bombs.”
Generally speaking, most white wines need very little aging as not much is gained in the aging process. Most can be served soon after bottling.
Red wines age much better than white wines. This is due to the grape’s stems and skins being part of the aging process. Of the reds there are many who seem to think French reds age better than American reds.
How long should a wine age in the bottle? This is highly variable, so it’s a good idea to consult one of many references that can impart information as to how long a particular wine and vintage should age so it can be drunk in its prime. I think you will find that most red wines need at least five years in the bottle before the wine starts to get interesting. It should also be noted that any wine will eventually be “over the hill” and will begin to go flat, so try to drink it before it’s too late. Watch your vintages closely, and store your bottles so the prime time wines are always in sight.
But back to French versus American wines – for some interesting reading or viewing, research The Paris Wine Tasting of 1976, also known as the Judgment of Paris. It’s easy to find on You Tube, and there was even a movie made about it called Bottle Shock (2008). I think it’s worth seeing.
