Word: redness
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Dates: during 1980-1989
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Once tourists arrive in the U.S. -- and have made their way through what by their standards are cumbersome immigration and customs formalities -- they find that the red carpet is unrolled. Especially eager to please are American merchants. At New York City's Bloomingdale's department store, where foreigners account for 20% of annual sales, managers stage private breakfasts for select groups of tourists, who can feast on eggs Benedict while watching a fashion show or cosmetics demonstration. Escorts are also available to lead shoppers through the store, helping them with size conversions and translations. Some of the restaurant staff...
...million gallons of French and Italian table wine, so the Aussies clearly have a long way to go. But there are good reasons why experts see a promising future. For one thing, the declining value of the U.S. dollar has pushed the prices of quality French wines -- most red Burgundies, for example, and the top-rated crus of Bordeaux -- beyond the reach of all but the wealthy. Meanwhile, thanks to the relative weakness of the Australian dollar (worth 77 cents in U.S. currency), virtually all Down Under wines available in the U.S. are in the moderate-price range (between...
There is one striking exception: Penfolds Grange Hermitage Bin 95, which many critics consider Australia's best. A brambly, mouth-filling red that compares favorably with a Hermitage from France's Rhone Valley, the Grange Hermitage sells for $40 or more retail (when you can find it). It has already become something of a cult favorite -- witness its presence on the wine lists of such prestigious restaurants as New York City's "21" and Antoine's in New Orleans...
Grapes have been grown in Australia for nearly 200 years. Until the 1950s, most vintners concentrated on either cheap, fortified sherries and ports for export to Britain, or rough-edged red and white table wines, distinctly second in quality to the country's brawny beers. It is no coincidence that the improvement in Australian style and sophistication in the past ten years matches the progress of California wines: many Aussie winemakers have studied their craft at the University of California at Davis, America's ranking school of oenology. In fact Michael Mullins, the chairman of the viticulture department at Davis...
...part because their best growing areas are in hot climates with fertile soils, California and Australia produce what some experts call "Pacific wines." Translation: a red from the Napa Valley is more likely to resemble one from South Australia's Barossa Valley than from France's Medoc; the New World wines tend to be forward and fruity in taste, more notable for alcoholic strength than elegance...