Beyond the distribution which is an important factor, one returns to the debate which one had on the post of the organic agriculture.elephant wrote:It's the ink bottle here. We could continually expand on the qualities of Spanish Tempranillos, Bulgarian wines (Mavrud, Assenovgrad), Hungarian etc., etc ....
That said there is a real econological problem: equivalent taste quality, how is it that a red Chilean cabernet arrives at Aldi 6,95 cubi of 3 liters while it takes 10,50 for the same amount of French wine , Spanish or Italian. Who gets sugar? Who is exploited?
(Weighting: Aldi has only one type of wine in cubis and it is shelves in whole pallets)
Between Chilean farms or huge South African farms that make the mixes that go well without control to have the taste that goes well at a given moment and producers who must respect drastic specifications (AOC, DCG ...), it There will always be a difference in price and quality.
Just an example to illustrate your point, it is rare if not impossible in France or in Italy to find in a producer or a cellar a cubi of "red cabernet" because it is more a grape variety than an appellation.
Many names in France are different although using the same variety. Other grapes are almost exclusively used to produce a wine because on other soils they give nothing good. This is the case, for example, of white melon (or burgundy melon) which is used almost exclusively to produce muscadet (it's from home ;-)).