Saturday, December 10, 2011

HERE WE GO AGAIN #3

The New Zealand wine industry is doing it again.
Previously I identified how some wine producers were getting off the track here:

HERE WE GO AGAIN #2

and

HERE WE GO AGAIN

Now, not satisfied with trying to convert Sauvignon Blanc into a sparking variant (have you tried it? Bloody awful) some wide-boys have added red wine to it to make (puke) Sauvignon Blanc Rose. Yuk! I guess this came about because some desperate bastard, in a hurry for a drink, poured Sauvignon Blanc into a glass that had the remnants of the horrible Marlborough Merlot that he or she couldn't finish. The pinky mess that resulted created a kind of Eureka moment in this inebriates fuddled brain. Now, thanks to: wineries overloaded with a new vintage looming; marketing wannabes needing to prove themselves; sales people running out of promotional ideas other than discounting; and, a fickle buying public that has no frigging taste or idea and what do we get ? .................

This

and,


This

and,

This

In a previous post I mentioned one of the NZ Industry's favourite marketing tactic


Why can't the industry, or at least some of the major players who have enough wine supply to make a difference, just get on with the job of improving the quality, packaging, marketing and distribution of Sauvignon Blanc (the normal one) that has put New Zealand on the map. Stick to the knitting you fools.
Its time that the real Sauvignon Blanc fought back.

3 comments:

Twisted Scottish Bastard said...

Completely agree. The only time I drink Rose is as you describe. When I've had quite a few and there's not much left. Slop it all in a glass and glug. Not too bad if it's cold.

Mind you I remember having a lovely genuine Rose when we were on holiday on the Loire, and a local Rose in the village was available. Truly delicious. Light, refreshing and with enough fruit to keep it interesting, but no real tannins or "chewiness"

THE WINE GUY said...

Spot on TSB. There is nothing wrong with Rose per se, but they need to be properly made ones with sympathetic grape varieties. In New Zealand there are some smart ones made from Pinot Noir, Merlot or Pinotage and the classic French ones are made from mainly Grenache.

Twisted Scottish Bastard said...

I'm glad to see your site is more navigable again. Actually I thought your new lay-out was visully very attractive, but confusing.