Wine has been produced for thousands of years, with the earliest being cultivated in modern-day Georgia and Armenia. From there, winemaking spread throughout Central and Western Europe and parts of the Mediterranean. These are commonly called old-world wines.
Wine grapes arrived in South America in the mid-16th century, and by the 19th century, new-world regions had expanded to include North America, Australia, New Zealand and South Africa.
Old-world winemaking is steeped in rich tradition and celebrates the place of origin. Centuries-old rules in each region dictate which grapes are used and how the wine is produced. The cool climates and slow-ripening grapes create wines that are higher in acidity, lower in alcohol content and lighter in style. Old-world winemakers use oak aging as a subtle influence to maintain balance and make the wines friendlier to a wide range of foods.
By contrast, new-world upstarts are known for embracing innovation and freedom of style. The often warmer-climate vineyards create bold, fruit-forward wines that are usually higher in alcohol content. A more pronounced oak influence, from fermentation to aging, is also a hallmark. These hearty recipes typically need equally hearty recipes when paired with food.
Label Reading…
Old-world wines prioritize the region’s name and vineyard over the label information. Rarely is the name of the grape mentioned. Conversely, new-world wine makes it easy to spot the grape type because its almost always displayed right on the label.
Current List of Bistro Wines - Whites, Pinks and Bubbles
Frizzante Biano Veneto - Veneto, Italty
Tilan Alto Adige Pinot Grigio - Alto Adige
Saint Roche Touraine Savingnon Blanc - Loire, France
Elevee Gruner Veltliner - Wilamette Valley
Ramey Chardonnay - Sonoma Coast
L’Ecole Grenache Rose - Horse Heaven Hills, Columbia Valley
Soutiran Grand Cru NV Brut Rose - Champagne, France
Current List of Reds
Adelsheim Pinot Noir - Willamette
Domaine de Couron Coates du Rhone - France