You can make balanced wines in this style, that don´t even seem sweet to many people, if you are clever / have no fear of industrial winemaking. I think the point you make about the fruit needing to be ripe is the key point. We made an effort to copy it for our “Cellared in Canada” programme and it’s not as easy as people think. Sort of a Californian Yellowtail, as you imply. Until recently I was working in Canada and about 12-18 months ago, this wine appeared from nowhere and everyone was drinking it. Jamie – good job, very balanced of you, considering this isn´t really your thing. Cheers to the variety of options in the wine industry. So I don’t think the apothic-lypse is coming. We don’t criticize people for liking full-fat ice cream versus non-fat yogurt, do we? I believe wine is more like other CPG (consumer packaged goods) products and not everyone will like everything wine equally. Some people like coffee that is more mild, mellow and lighter. I like deep roasted dark coffees like French Roast. That’s what I love about those wines, something for everyone. I am a big fan of big bold Italian wines that she finds to dry and with too much tannin. Just red.Įvery wine has a target audience and isn’t for everyone. She doesn’t drink the white or the special edition Dark Apothic. Apothic red wine meets her taste palate and it is consistent and perfect every time. I purchase this wine regularly for my wife who is a big fan. Jamie, I have to defend Apothic Red and how important choice is to the industry…įull disclosure, I work for Nomacorc and we close this wine with our 21st century engineered corks. Here’s a film of me tasting the wine, with an illustration of exactly what 16 g of sugar looks like:Ĥ7 Comments on The apothic-alypse – the rise of sweet red wines Tagged california I wouldn’t recommend it to my readers here, but having said that, I don’t think this is a bad or evil wine. It appeals to those with a sweet tooth generally speaking, there’s too much sugar in our diets these days, and we should wean our palates off sweetness. Most people wouldn’t think of this as a sweet wine unless it was pointed out to them they’d just think it was tasty. This wine tastes nice, unless you are a wine nut who has become sensitized to sweetness in reds. As a student I was used to grotty European reds (I was on a budget), and the sweetly fruited Australian actually tasted nice. It was a Berri Estates Shiraz Cabernet back in the early 1990s. I remember the first wine that really grabbed me that I found delicious. The branding and packaging is very clever: wine needs more strong brands. This could act as a bridge wine for non-red-wine drinkers. There are many wine drinkers who simply don’t drink red wine at all, because they just can’t get on with the bitterness and astringency of the tannins. It is the sort of red wine that people who have a problem with most reds may well like. The fruit is ripe (sometimes these sweeter reds can have a sickly combination of sweet and green), and there’s nice, seductive vanilla, mocha coffee and spice as well as the sweet berry fruits. In its style, this is a well balanced wine. I then opened a sample bottle that I had at home. I bumped into the Apothic red, which is made by Gallo, at the Tesco press tasting. Yellowtail, the famous Australian wine brand, was a big hit in part because its reds contained around 10 g/litre of sugar. Winemakers will produce a dry wine, and then at the blending bench they will add some grape juice concentrate: sticky gooey stuff made by evaporating down grape juice (see my blog post on this). It certainly isn’t the first red wine to be sweetened up like this: over the last decade, residual sugar levels have been creeping up, and producers have found that regular punters quite like reds that are marketed as dry, but which taste a little sweet. It has 16.4 grams per litre of residual sugar. It’s Apothic red, from California, and leading UK critic Tim Atkin has described it as ‘undrinkable’. But the wine writing fraternity are up in arms. There’s a new red wine that’s becoming a bit of a hit.
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