Traditional vs. Modern wine making

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Traditional vs. Modern wine making

Postby koimaster » May 24th 2016, 3:44pm

I've seen some posts on Wine Talk debating the merits of traditional vs. modern wine making techniques. Can someone explain the difference? In other words, what were wine makers doing 30+ years ago that they aren't doing today?

Are wine makers today taking advantage of technological advancements that weren't available previously? If so, what are they? Are grapes being grown differently today? If so, how? Lastly, why would wine makers change their process for making wine in the first place? So they can get a better Parker rating?

I fully appreciate that different wine regions make wine differently. If someone wants to provide an answer using a specific wine region, I'm OK with that.



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Re: Traditional vs. Modern wine making

Postby conjurer » May 24th 2016, 5:15pm

I find oenophiles only slightly less tiresome than cafephiles--or whatever the fuck the word is for nuts who build their lives around coffee. Their incessant blathering about terroir and bouquet makes me want to pound a Cabriole table leg up my fucking ass. Added to this most of 'em seem to be neck-bearded, porkpie hat wearing semitards, which makes it worse.
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