hat’s new in global varietals? Well, I guessthat depends on who you are and where you are. If you arejust graduating from Coke or Pepsi or Dr. Pepper, maybe it’sWhite Zinfandel Heaven, or if you’re trading up from WhiteZinfandel, hey, it’s a whole new world out there, andChardonnay or Pinot Grigio just may be that next step. Butfor others who have the benefit of their White ZinfandelDoctorates or 3-D glasses, there have never been so many de-licious choices worldwide.

The Planet of Possibilities For those of us residing in the United States, it was actually

pretty basic once you turned first base (White Zinfandel Lane)and were heading for second; it was Chardonnay on the whiteside and Cabernet Sauvignon on the red side. Then the Califor-nia vintners figured out that not everybody wanted red winewith lots of wood, especially para Las Mujeres, and before youknew it everyone was talking about Merlot, because it wassofter and a lot easier to drink without food.

Today, though, it’s a whole new world no matter whereyou wake. On theCalifornia main-stream side, it’sbeen Pinot Noir,Zinfandel, Sauvi-gnon Blanc andthen any number of other favorites (I really liked the Miras-sou Petite Syrah during the ‘80s), but of course lots of Re-serve everything. But watch California Syrah, Pinot Grigioreplacing Chenin Blanc everywhere and a growing numberof Bordeaux blends called Meritage.

France puts sparkle in our eyes with a million different ver-sions of everything Champagne and sparkling, lots of Bordeauxand Burgundy for those willing to spend more and dessertwines with names that are not easily pronounced, but are un-forgettable on the palate.

Spain has sent us cavas (the best values in sparkling wine)plus reserve red wines priced like California table wines andeven “Mad Dogs & Englishmen;” Italy has shown us why

Tuscany, Veneto et al are destinations for wine and food;Portugal has taught us that Port is a marvelous drink withendless variations in addition to a holiday; and Germanyhas blow-dried its Rieslings to go better with food and

prove that its high-end luxury wines are still an incredibleway to consume mega carbs.

Chile has given us great values in Cabernet Sauvignon,Merlot and Chardonnay, plus Reservas all the way. Thehottest varietals from Chile will be Syrah or Shiraz (depend-ing on the producer) and Carmenere (what was mostly soldin prior years as Merlot or blended with Merlot). Argentina isknown for its Malbec, and that’s not changing, but look fornew varietals to take hold beyond it and Chardonnay, such astheir Torrontes and Tempranillo or possibly Syrah and Johan-nisberg Riesling.

South Africa is producing great Chenin Blanc, Chardonnay,Cabernet Sauvignon and now Shiraz; watch for them all to dowell. New Zealand has given us Sauvignon Blanc and PinotNoir, and now more and better of the same, plus Chardon-nay, Bordeaux Blends and Riesling.

Australia really has diagnosed the American palate, and itcontinues to flood the U.S. market with millions of cases ofsuper values at nearly every price point. So, watch for theirShiraz to continue as the top imported red varietal and their

Chardonnay to be the top Aus-tralian white varietal to the UnitedStates. The Aussie Cabernet-Merlot,Cabernet-Shiraz and Semillon-Chardonnay blends will find moreand more satisfied consumers attheir very competitive price pointsas great value alternatives.

The best-selling Australian wineis Yellow Tail, but now you have Lit-tle Penguin, Jackaroo Big Red, Jin-dalee Shiraz and lots of others withfun names that point to the de-mystification of the wine trade inthe United States. The reasons forYellow Tail’s tremendous successare that it is full of fruit, easy todrink, pairs well with our food, thelabels are simple to understand andgenerally amusing and the valueperception is very strong. NCB

BY FRED M. TIBBITTS JR.GRAPEEXPECTATIONS

120 NIGHTCLUB & BAR MAGAZINE • The Leader in On-Premise Innovation

Introduce Guests to theWorld With Each Glass

What’s New in Global Varietals?

What’s New in Global Varietals?

W

Fred Tibbitts Jr. is theforemost wine-by-the-glass consultant tochain hotels globally.He is president of hisown global beverageconsulting agency, FredTibbitts & AssociatesInc. Visit him onlineat fredtibbitts.com.

There have never beenso many delicious wine

choices worldwide