I am far from alone on this prediction and I can’t blame it on wineries but only on the natural addiction to sweet stuff that the American palate has. I love dessert, ice cream, chocolate, honey, maple syrup, candy bars. I love dessert wines too. Many experts have the same prediction as me,that the growing trend to not just like dessert or sweet stuff but with wines especially out of California being produced in an overripe syrupy style, in the near future, restaurants may only offer wine for dessert. The Residual Sugar per liter gets higher and higher with each vintage and on purpose to cater to our taste for sweet. Bourbon Barrels, Rum Barrels 14 Grams per liter of Residual Sugar in a Pinot Noir is getting out of hand. Countries wanting to export wine to us are now also making wines that will cater to Americans. Overripe, Viscous, Jam Bombs. I sure hope we can separate the two in the future of wines for dessert and wines for drinking with a meal or by itself or else our palates and our addiction might destroy the wine industry in all Countries we do business with.
Grape-fully yours, Larry