The question of delicacy in wine.
Check out this excellent article by Andrew Jefford from Decanter tackling the subject of subtlety and elegance in modern winemaking. This is an issue which I hear time and time again as I travel around the world’s wine regions. Alcohol levels still seem to be creeping up, new oak is everywhere, wine show medals and “Parker Points” are as important as ever and many believe we risk losing some of the great wines of the world due to the need to create “bodybuilders” instead of “marathon runners” in the cellar. While I have to admit I did have to look up what “desideratum” meant, Mr Jefford is as eloquent and persuasive as ever. Check it out.