One importer used the term “rustic authenticity” to underscore this difference. For varieties I think of connonau, aglianico, falanghina, pinot d’aunis, carignane, or moschofilero. For regions I think of Fitou, Cahors, Basilicata, Sardinia, or the Halkidiki among others. Few of these wines are meant for cellaring–they’re meant to be enjoyed soon, with a good meal. I suppose if the term were applied to high end wines, such as Burgundies, it would be interpreted as a bad thing or a flaw. But in the context of good value, everyday drinking wines, it’s something to seek out even if it does mix in some clunkers with the charm.

What are your favorite rustic wines? Can a new world wine be rustic?