Punch: Bonne on BigFlavor Reds

Egads, Jon....say it isn't so.
As linked in WineTerroirist, JonBonne, one of the wine press's favorite punching bags, reflects on his red wine drinking thru the Winter:
Bonne:BigFlavorReds

For quite a few yrs now, Jon has railed against what he calls BigFlavor Reds. He was one of the early cheerleaders of the IPoB movement. He was a long-time adherent of light/lively/lower alcohol/C-M reds. reds that earn the disdain of Monktown attourneys ranting against the AFWE and are the darlings of all the hip Somms in BigCities.
Now...Jon is having some second thoughts and that maybe, just maybe, there may be a place in our wine world for reds w/ big/bold flavors. Though stopping short of calling for a return of BigFlavor Reds, he suggests there may be a place for wines like Trentino Teroldego, Amarone Valpolicella, Chateauneuf du Pape, Umbrian Sagratino....wines he labels as "Ferdinand wines"...wines that you can stop and smell the flowers over. Good grief...he even gives a backhand compliment to Turley Zins.
Anyway, I thought Jon's musings were rather interesting. FWIW.
Tom

[Jenise]

Good post. Just read this elsewhere and came here to post it myself.

And: GUILTY. Just returned from three days of heavy by-the-glass wining and dining in Philadelphia. How many reds did we drink? Three, a barbera, a barbaresco and a cesanese. How many whites? All the rest, probably a dozen, including a Gruner Veltliner pet-nat from Austria and a fascinating pegadebit, I believe it was spelled, from Emilia Romagna. How many New World wines? None.

Well, there's big-flavor reds and then there are the over-oaked fruit bombs. A wine can be a BFR without also being an OOFB.

-Paul W.

Well, there's big-flavor reds and then there are the over-oaked fruit bombs. A wine can be a BFR without also being an OOFB.

-Paul W.

Yup, Paul...absolutely agree. I think that’s what Jon is trying to say...there’s room in our drinking spectrum for BFR w/o embracing the extremes.
Tom