Older vines produce fewer grapes per vine, thus each grape receives a higher concentration of whatever the plant puts into its fruits. The result is supposed to be a more flavorful and complex grape, which then leads to a more flavorful and complex wine. However, there are ways to reduce yield on younger vines as well, so I don’t know how much of the vaunted reputation of old vines is based on objective reality and how much on preception or hype.
I haven’t a clue as to social standards regarding wine – I merely know what I enjoy, what I like extremely well, and what I avoid.
Merlot falls in the last category, for a strange reason. My ex-boss generously gives me a bottle of fairly expensive wine every year or so. One year, he came up with a $35 merlot for Christmas, which Barb and I were very much looking forward to trying.
Opened it. Foxed. Very.
Ever since, when I’ve tried a glass of merlot, the memory of that taste comes back, and I cannot enjoy it.
So I don’t drink merlot.
Most Pinot Noir I’ve had is crap. Sheer, utter swill.
Same for Pinot Gris (or Grigio). They’re touchy grapes that get buggered up far too often.
Can’t go wrong with a good bottle of Boone’s Farm Blue Hawaiian. Lovely tropical nose, opens with rich coconut, long blue raspberry/Kool-Aid finish. Refreshing fizziness.
Plus, blue wine goes with everything.