One of the exciting things about wine is the dynamic aspect of flavors.  Each varietal tastes subtly (or greatly) different depending on where it’s from, the producer, the barrels, etc.  Pinot Noir, for instance, is almost always different as a result of the more than 1000 different clones used in winemaking.  It’s almost impossible to put a finger on the perfect Cabernet Sauvignon, Chardonnay, or other varietal because of the subtle nuances between each producer and vintage. 

That’s what excites me and many others about wine:  the fact that it’s different.  But the wine industry is, of course, in the business to make money.  The invention of the refractometer in the 1800s allowed winemakers to measure the sugar levels of grapes prior to harvest.  Technology has increased to the point that vineyards are able to measure water in the soil and give the grape vines just enough water to produce the most ideal fruit. 

The ability to chemically analyze the juice in each step of winemaking now allows producers to have more control on the outcome of their product than ever before.  Mass produced wines (such as those in those convenient, big bottles) are so consistent now, that the vintage simply lets the consumer know how old the wine is.  Where is the excitement in drinking wine when you already know what’s it’s going to taste like?

Sure, lots of people want to be comfortable in knowing the amount of oak and butter in their Chardonnay or how smooth their Cabernet Sauvignon is.  I, for one, find no excitement in this.  So next time you’re reaching for that mass-produced bottle that you know will taste exactly the same as it has for years, maybe consider moving up a notch and getting something unique. Whether it be single vineyard, a specific AVA (such as Chalk Hill), or a producer you’ve never heard of—go on an adventure!

Bill Dahl, wine consultant at ABC Fine Wine & Spirits in S. Lakeland. Follow me on Twitter @abcwinebilld.