There are two types of travel: the one that enriches you, teaches you about different cultures and customs and broadens your mind. Then there is the other type: the one where the only thing you rack up is frequent flyer miles. Luckily for me, none of my trips are so devoid of joy. Ironically, none of my trips are devoid of rich food and lavish drink either and I always return a man with a weightier presence.

Going from the West to the South and East so fast can make the mind spin in many ways. The result is a centrifugal lift of knowledge that comes from a sharp and quick comparison of contrasts. Here is how I found the wine world different between Spain and Australia and also what, I feel, could be the long-term consequences of such.

1. There is no definite solution yet to the issue regarding screw caps and corks for bottle closures. Which is better is hard to tell given the lack of proof and the plethora of ambiguity which can seep into any study that we may try and conduct on wine. Wine is a living being: some survive longer than others; some just die - the day we can accept this fact for what it is and not expect every wine to work flawlessly like technology, we might be able to disregard this debate and actually get some drinking done.

2. Wine is not necessarily made in vineyards but it is not made in laboratories either. Sure, vineyards are where the wine will find true expression but there are wine styles which are made in a manner not to let the yearly discrepancies change a taste that consumers like. From big Champagne houses like Moet & Chandon to wine giants like Jacob's Creek, the idea of consistency relies more on human intervention than on natural grape flavour. And in either case, you wouldn't want the style to change, no matter how the vintage.

3. Preferences and styles are not to be compared. The French like it subtle and elegant, the Italians like a little French in theirs, the Spanish like to do it in open air with their local produce, the Aussies are all for ripe and juicy with plenty of curves, and finally the South Americans prefer theirs toasty and spicy. If we can't agree on the women that turn us on, how then can we expect the world to collectively and equivocally agree on the wines we drink?

4. Food is very important a consideration. Often a wine that doesn't seem to stick on its own will be more at home besides a platter of goodies. As the food habits change from one region to another, the wines too adapt as a function of this variety.

5. To age or to consume is another perplexing question. While it is accepted that we drink wines almost as soon as we buy them, there might just be some bottles we like to stack away to heighten anticipation and open on a later date. In either case, the way wines are made has changed a lot the world over and today wines are generally more ready-to-drink upon release and also have some moderate ageing potential. Personally, some wines only express themselves once they have aged for a good decade or so while others are best had in the first five years. The only reliable way to this wisdom is at the bottom of a good many empty wine bottles.

So much so for a little observation. In short, Spain makes great wine, so does Australia. But I will be darned if I am ever caught comparing the two. It would be like asking me to choose my favourite from my list of girlfriends. Life should be less constricting. Cheers!

 
Just,
Magan.