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My dad, born in Modesto, Cal...1908. He went to JC with a guy called "Julio"...
Dad told me he had no problem getting "religious wine" during prohibition...;) I'm sure Gallo could make "fine" wine...if they wanted to. Wine that in a blind taste test would have the "experts" thinking they were drinking the $$$$ stuff. |
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Go talk to Don Galliano.... |
The more I think about this, the more angry I get.
Substitute the word "Spoon" for wine for example. This smug, "it's all hype" "could fool the experts" attitude. Really gets under my skin, and it's clear you have no idea what you are talking about for the discerning consumer. Some of us are dedicating ourselves to making the absolute best we can do - and for people to think that we can somehow wave a bag of oak chips over the vat to "fool pros" is like spitting in my face. Have a great evening... |
Again, only the most expensive box wines for me.
Jim |
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Anyone remember Blue Nun? A generation of American were raised on this rubbish, that no self respecting German at the time would touch. We just returned from two months in California, where much wine was consumed. On the subject of hype my conclusion is this: I have been in no other country where there is such a complete disconnect between quality and price. There are some lovely bottles with very pretty labels and nice hype on the back, that cost a lot of $$ and were seriously average. On the other had we found some very modest labels of excellent quality. But generally the relationship between price and quality was totally random – something that is not the case in Europe – certainly not to the same degree. |
Well we all understand the difference between a crap cut of meat and a tasty, perfectly marbled cut. I THINK the difference with wine is that many of us just aren't exposed to enough to form our own opinions on it.
I've had less wine than all of you but it is abundantly clear there are differences in flavor, weight and finish. What's REALLY fun is the way wine changes once opened. Absolutely amazing. The Acacia PN i opened last night was a touch 'bitter' right out of the bottle but 10 minutes later had smoothed out appreciably. No kidding. In comparison the C&B is ready to go immediately. I don't know better from worse but there is a clear difference and that is, to me, fascinating. As Porsche fans we all understand that not every quality is immediately obvious. |
Some people just don't GET wine. They might taste the difference but it is simply not important to them. Box wine or a Chateau Margaux, it's all the same. Fine. That leaves more for me. The ***** disturbers amongst them insist on deriding it. That's just sad, but the same people probably think the Pieta is just ho-hum too.
Wine & the enjoyment of it - alone or with food - is a true pleasure in life to those of us - at all economic & social strata - who DO get it. Wine snobs are boors but cheers to wine lovers. Ian |
I take it back, i do have SOME idea of better from worse. Tried a bit of franzia chillable red during the family festivities this past weekend. One dimensional liquid swizzle sticks. Really awful.
However, lest i be called a snob i also tried a $12/1.5L pinot grigio that was smooth and fruity (although completely without finish). Can't recall the brand but it was very drinkable. |
Almost any pinot grigio has become my table wine. I'm fine with a $12/3L box of Corbet Canyon.
That Franzia chillable red won't be back in our house either. Jim |
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