At the end of last month I posted a story about Europe attempting to legalise the blending of red and white wine to make rosé. There had been much anger from wine producers, particularly in France and Italy, who believed, if passed, this law would undermine the industry of authentic rosé. You can view this post here.

So I was quite happy when I caught the article below on Decanter News this morning. It looks like European wine makers have been cut some slack, for the time being anyway.

The EU has announced it will drop plans to allow red and white wines to be blended to make rosé, agriculture minister Mariann Fischer Boel announced today.

The announcement comes after months of strong lobbying from wine-producing countries in Europe, including France and Italy.

Producers and lobbyists argued that allowing the blending of red and white wines to make rosé – a method legal in New World wine countries and, ironically, Champagne – would destroy the ‘nobility’ of the more traditional method of maceration used in Europe.

‘It’s become clear over recent weeks that a majority in our wine sector believe that ending the ban on blending could undermine the image of traditional rosé,’ said Fischer Boel. ‘I am always prepared to listen to good arguments – that’s why I am making this change’

The blending plans were drawn up to allow EU to be competitive with New World rosé producers and would have only been allowed in the production of Table Wines.

Sourced from www.decanter.com/news 8/6/09

Rosé wines are traditionally produced using a special technique of leaving the crushed red grapes to soak with macerating white grapes. But blending red and white wines will also produce a rosé of sorts, and that, says the European Union, is what’s needed by French, Spanish and Italian winemakers to attract new markets such as China.

The intention is to legalise the blending of white and red wine. Only 2% red wine is required to provide the colour close to a normal rosé. The European regulations would allow winemakers with a global reach to unload large quantities of unwanted white wine.

The point of the E.U. decision makers is to have the ability to make extremely cheap, accessible plonk to cater for countries, like China, where wine sales have seen year on year growth within a massive market. Increasing exports can only benefit Europe.

The issue with those within the wine industry is that the aromas and the harmony and balance between acidity, alcohol and smoothness is neglected with this process. Therefore, there is fierce opposition to the idea of calling it ‘rosé’, which compromises the economy of genuine rosé wine.

In a recent statement, French Agriculture Minister, Michel Barnier, opposed the blending law. “We need to preserve the flavour and quality of local rosé wines. I like rosé, but I will not drink adulterated rosé.”

However, Barnier has come under fire from former French farming activist, Jose Bove, who branded him a “liar”. At the original vote on the European wine reforms in January this year, the French delegation, of which Barnier was a part of, chose not to vote against the plans, which included the rosé legislation.

The E.U. is expected to vote in favour of the proposed reform on June 19th.

It’s the last thing we want, and it’s something that has alarmed many wine consumers and critics alike. The growing international standardisation of wine styles is a threat to the wine drinker who appreciates wine with distinction and character.

There is an obsession with technology these days that allows mass production on a consistent level. This, of course, isn’t necessarily a bad thing. Some of these conglomerates are producing massive volumes of inoffensive and affordable plonk that serves as an entry point for those who’ll eventually seek something different and more exciting.

The concern is that this practice will spread further, to the point that it will be difficult for consumers, including you and I here in Ireland, to find wines that are true to their terroir, varietal and skill of truly talented winemakers. Robert Parker (The Wine Advocate) compares the worst scenario to that of brands of whiskey or vodka.

Ultimately, there’s a section of the market that demands low priced wine that’s drinkable, which is absolutely understandable and fair enough, but some winemakers need to learn to take a few risks, even at the expense of offending some consumers. It’s getting more and more difficult to tell an Italian Chardonnay from one made in France or California for example.

In late 2005, the EU voted through a total of six wine making practices until now associated much more readily with the New than the Old World. One of these included the use of oak chips, a cheaper alternative to oak ageing with barrels. So is this another sign of standardisation? There was a bit of a kick up at the time, but each country can manage these as they wish. You’re not going to find oak chips being used in the top appellations of France any time soon, for example.

I can’t see the wine industry ever turning into something like that of whiskey and vodka. One of the great attributes of wine is how the style can change so dramatically between country and varietal, but I also believe it’s good to have inexpensive and accessible wine. The important message is simply for vintners to never lose sight of the art and craft of producing wines that are unique to their own land and wine making techniques. And for consumers to stay curious and adventure beyond Generic Brand Vin de Plonk.