Quantcast

Category Archives: Wine terms

Wine terms: Problematic pricing

problematic

Problematic pricingYou may see the wine term problematic pricing or pricing is problematic in a review, and especially in one of the mini-reviews that runs on the final Friday of each month. It’s mostly what it seems: If it’s problematic, the wine’s price is a problem, and the problem is that it that doesn’t offer enough value for its price.

Still, this hasn’t been clear to enough people, and so the need for this post. One PR woman in particular wasn’t quite sure what it meant. Either I liked her wine or I didn’t, and what did price have to do with it?

Price, of course, has everything to do with it.  It’s not enough that a wine is cheap (or expensive, for that matter). Does it offer more value than it costs? Or is it just cheap, like most of the $5 wine the big retail chains sell? Or is it marketing driven, where you’re paying for what’s on the label as much as for what’s in the bottle?

I asked the great Lynne Kleinpeter about this, because I trust her palate, in many ways, even more than I trust my own. If nothing else, she can be objective when she tastes the kind of wine that makes me want to write horrible, misanthropic reviews. Her answer: “When I would buy this wine at this price? If it was the only wine in the store, and I didn’t have a choice.”

Wine pricing doesn’t get more problematic than that.

How to make wine

o-vine-2

No one believes how easy it is to make wine. My Cordon Bleu classes didn’t, and neither do most people when I speak to groups and do cheap wine book promotions. That’s because the wine business has done such a brilliant job of confusing the issue that everyone assumes you need a zillion dollars, a hillside vineyard, and a tortured genius pacing up and down the barrel room. Far from it: Get some juice, add yeast or sugar, shake well, and let it sit.

The only time a Cordon Bleu class believed me came when an ex-con, who was one of the students, vouched for the method. In the joint, he said, the inmates would sneak sugar packets and cartons of orange juice out of the cafeteria to their cells and follow just that recipe.

Now, will this be quality wine? Probably not. I’ve done it, and it reminded me why I like writing about wine more than making it. At best, you get a Kosher-style wine, sweet and grapey; at worst, and I know this first-hand, the fermentation fails and you have a slimy mess to throw out.

Having said that, this is something every wine drinker should know. Knowledge is power, and we don’t have nearly enough knowledge. The video below, courtesy of MiWilderness on YouTube, does the job in all its amateurish glory. The comments, with suggestions for improving wine quality, are also worth reading. My favorite part comes when he shakes the bottle, giving the concept of stirring the lees a completely different perspective.

Ask the WC 4: Green wine, screwcaps, mold

New features for the blog?

Ask the WC 4: Green wine, screwcaps, moldBecause the customers always write, and the Wine Curmudgeon has answers every six or eight weeks or so. Ask me a wine-related question by clicking here.

Mudge:
What’s the difference between organic and biodynamic and regular wine? I know about organic tomatoes, but this is just confusing.
Not sure what any of this means

Dear Not Sure:
It is confusing, because organic for wine doesn’t mean the same thing that it means for vegetables or fruits. Organic wine is made without added sulfites, which is different from wine made with organic grapes. And biodynamic, like wines from Bonny Doon, takes organic farming to another level. And, interestingly, green wines are not as popular, relatively speaking, as other green products.

Dear Wine Curmudgeon:
I was at a dinner party the other night, and someone brought a bottle of wine because they liked the closure, which was some kind of screwcap. Do people really buy wine based on whether it has a screwcap? As opposed to how it tastes, because this wine tasted like gasoline.
You’ve got to be kidding

Dear Kidding:
I don’t know that anyone has done a study, but anecdotal evidence suggests just that. I recently had lunch with a 20-something woman who makes expensive wine in California, and she said that she will buy a screwcap wine, all things being equal, if she is in the store looking for a bottle for dinner. I have heard that many times, and I do it myself, too.

Dear Jeff:
I recently opened a bottle of wine, and the cork was kind of moldy. My husband said we should throw it out, that we would get some kind of disease. I hated to waste it, since it was an expensive bottle, and I am as cheap as you are. We did drink it, but I have been wondering: Was the wine OK to drink?
Worried about mold

Dear Worried:
You’re safe — mold on a wine cork is a sign the bottle has been stored properly, and is not like mold on bread, which you do want to throw out, regardless of how cheap you are. Typically, moldy corks will only happen to older and more expensive wines that people have been aging, and it’s not a problem with most of the wine we drink.

More Ask the Wine Curmudgeon:
Ask the WC 3: Availability, prices, headaches
Ask the WC 2: Health, food pairings, weddings
Ask the WC 1: Loose corks, cava, unadulterated wine

Powered by WordPress | Designed by: suv | Thanks to toyota suv, infiniti suv and lexus suv