Definition - What does Spoofilated mean?
Spoofilated is an invented term by the detractors of Robert Parker. It was created to give a label to wines, which they perceived were produced by methods and techniques that were more modern and widely accepted by the masses.
Spoofilated methods for making such wines include using a commercial yeast to inoculate grapes, adding acid to wines, using dry ice to cool down crushed fruit, etc.
WineFrog explains Spoofilated
Spoofilated wines basically include many of the wines that are made in the New World.
If one were to look at the growing climate for wine grapes in California and Australia for instance, they would know that most of the growing season can be quite hot. Therefore, the grapes will produce higher amounts of sugar. As acidity decreases, sugar increases, and oftentimes, a wine which has finished its fermentation will need an "acidity correction." If this correction is not performed, the wine might be out of balance or too "hot," as the amount of alcohol will overpower its other characteristics.
While the method of adding acid (mainly tartaric) is a common practice, it is not necessarily known to consumers. However, it is widely accepted. These are spoofilated wines.
Acidity corrections are not allowed in many regions of the Old World.
The description for spoofilated also includes the use of new oak or oak with a heavy toast.