Assessing Competitiveness In Moldova's Economy - Economic Growth
Assessing Competitiveness In Moldova's Economy - Economic Growth
Assessing Competitiveness In Moldova's Economy - Economic Growth
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Development Alternatives, <strong>In</strong>c. Moldova <strong>Competitiveness</strong> Assessment: The Wine Cluster—Annex B<br />
THE WINE CLUSTER<br />
ANNEX B: MOVING TOWARD A NEW WORLD WINE STYLE<br />
There are two important categories of impediment to commercial success for Moldovan<br />
wines in premium markets: quality and style.<br />
Many wines produced in Moldova have inadequate quality for presentation in premium<br />
markets. Even so, some producers are offering wines that would be readily accepted in<br />
premium markets. However, most wines tasted are not suitable for western markets because<br />
of inappropriate style, irrespective of their quality. The customary wine styles in Moldova are<br />
appreciated in Moldova’s main export markets now, that is, Russia and other CIS states,<br />
mainly because of their price advantage. Generally speaking, however, wines popular in the<br />
West tend to be fruitier: the taste of the grape is more evident. Bouquets are more intense,<br />
and the mouth feel is fuller.<br />
Notable examples of wine style incompatibilities, with respect to higher value markets are:<br />
Tannins—For red wines, the preference is for more tannins. But the tannins must be soft<br />
and well integrated, not the green tannins typical of wines drunk too soon.<br />
Oak—Another important style difference is oak: western style red wines are usually<br />
matured for a time in small oak barrels, so that the bouquet and flavor include<br />
components derived from new oak, which is usually “toasted” to a degree.<br />
The oaked style of white wine, especially Chardonnay, is still very popular in premium<br />
markets. This style usually incorporates oak by fermenting in new barrels. Of course, oak<br />
is expensive, and using it increases production costs. But Eastern European oak is as<br />
useful as French or American oak, and it is a lot cheaper. Moldovan oak, however, tends<br />
to grow too fast and so to be insufficiently dense for wine maturation. That is, the oak<br />
flavor components are not as concentrated as in slower growing American, Hungarian,<br />
French, and Russian oak. Some Romanian oak is sufficiently dense, and has been used<br />
successfully for wine maturation.<br />
The tradition of maturation in small oak barrels is not widely practiced in Moldova and<br />
so very few wines exhibit the added complexity derived from oak. However, some of the<br />
most progressive Moldovan companies have begun to experiment with French oak. For<br />
example, Bas Vinex have about 1,000 barrels at their Romanesti winery. They bought<br />
French oak staves, assembled by local coopers.<br />
Large, old oak barrels—Unfortunately, many older wineries still cling to the tradition of<br />
“aging” both red and white wine in large, old oak barrels. This is a sure way to lose fruit<br />
flavor and aroma, and if they are not thoroughly cleaned, they are a source of off-flavors<br />
and volatility. There is no place in modem winemaking for large oak barrels. They are a<br />
habit inherited from a time when no better material was available for the fabrication of<br />
wine storage vessels. There is no point in adopting modern techniques to retain maximum<br />
fruit flavor and aroma, and then to throw it away by storing wine in large oak barrels.<br />
July 2004 • DRAFT Page 25