Uncorked Ventures Blog
Robert Parker's Wine Advocate has gone from awarding a small handful of 100 point wines every year, to well more than 100 last year (and a pace this year, for well over 100 once again). What's that mean for the industry? There's no perfect answer as of yet, but we're all trying to figure it out. One thing I do know, selling based on scores alone, might get harder-
Hey guys, Mark Aselstine with Uncorked Ventures.
One of the interesting thing that's come up over the last few days, the Wine Advocate has now awarded over 500 bottles of wine over the course of their history at 100 points or a perfect score. Interesting thing is that there's a real proliferation of 100 point wines coming right now. 5 years ago, I think that the stats were that less than 50 wines had ever been awarded 100 points in the history of the magazine, and last year alone, there was 102 and there's been 68 already this year. That's kind of before the Bordeaux scores come out. We're looking at another kind of year with well over 100 100 point wines, and so it's just a note of when people get really into, "Well, this wine critic says it's 92 points versus 94 points," if you find somebody who has a similar palate to yours, that's probably a better way of going about it than looking just at the scores as you walk down the aisle. Frankly, I do it too, but it's something that I hope the industry in general can start to move away from (that's also coming from a wine club that talks about shipping wines only 90 points or better in quality, as opposed to scored at 90 points or above like our competitors), especially as kind of this score inflation thing goes out of control, which is what seems to be happening. Yeah, if there used to be a handful of 100 point wines every year, I think that makes sense. There's only so many perfect wines being made and now there's 100 or so a year. That just seems like a big number to me.
Anyway, Mark Aselstine, Uncorked Ventures, and this is the Proliferation of 100 Point Wines in the Wine Advocate.
I've been told by some people that these slice of life's within the wine industry are interesting, others find them dull. Either way, I'll keep talking about stuff that affects the wider wine industry because I think it's an insight that helps people to buy better value wine. Be it a 90 point wine club from a company like my own, or a cheap bottle from Trader Joe's....knowing some of the back story does lead to better wine.
Hey guys. Mark Aselstine with Uncorked Ventures.
Yesterday was election day, as I'm sure everybody's aware at this point, given the steady stream of both tv ads and junk mail that comes in. Here locally, San Francisco and Berkeley both voted on sales tax increases for soda and other sugary drinks. It actually includes juice, too. I have a little kid in the house, so that kind of stuff is something that we notice. It passed in Berkeley not surprisingly, 3/4 of the folks voted for it. It's a 1 cent per ounce tax.
In San Francisco the thing failed. 55% of folks voted for it, but they needed 2/3 because it was going to go in a special fund. That's one interesting thing, at least locally. Second of all, around the elections there's always some changes in the way alcohol is sold, what's legal and what's not.
The state of Tennessee probably had the most movement yesterday. Voters unanimously approved the right for grocery stores to sell wine and beer. Frankly, that's not surprising. I don't think Tennessee and the folks that live there are asking too much at all.
Then the other one is in Oregon, they've had a constant churn of initiatives and ballot measures to try to label GMO products and different GMO products within wine or food. The wine industry was watching them pretty closely. It affects beer much more. There's some residual corn syrup often that's used in beer that would have to be labeled. Many wineries don't use anything that would need to be, but it's just something that on the labeling front, the industry itself is watching pretty closely just because as wine makers use sulfur and other stuff after fermentation, or refine wine before it's bottled, they're not sure exactly how much of that process they want to share, even no matter how clean it appears to most of us.
Anyway, election day came and went. Hope you're doing well.
Does your date actually know about wine or did he just peruse one wine magazine and stash some key words in his memory, to try to impress you? Hey—it’s okay if he knows nothing about wine! (Well, sort of) It’s not okay if he’s a liar! Here are things someone who is only pretending to know about wine will say.
If it has a screw cap, screw it
If your date wants to show off his arm muscles by dramatically twisting a corkscrew, fine. But don’t let him tell you that wines with a screw cap are cheap. Some very good labels now make screw cap bottles, and not to mention machines that screw on screw caps are pricey. The older the wine, the better The same person who tells you screw cap wines are cheap probably believes the older the wine, the better. Which is also incorrect. Some types of wines taste best within the year they’re bottled, some taste best within the first three years and some only get better with age. But it really depends on specifics like the type of wine, and the region it came from. (Editor's note: My take on corks vs screw caps can be summed up by saying, there's plenty of room for both)
Longer legs means better wine
Anyone who has ever watched the Food Network for two seconds has heard somebody talk about the legs on the wine. Essentially, these are the lines of wine that stick to the sides of the glass after swirling it, and trickle down. The amateur will tell you that longer legs means a better wine, but what the long legs actually mean is a higher alcohol content. And someone who actually knows about wine knows that there is really no correlation between how good a wine is and how much alcohol is in it. So unless of course your date is just trying to get you drunk (in which case, a long-legged wine is good for their purposes!) they’re incorrect about this.
White wine should be chilled
Actually, there’s a reason some white wines are served in stemless glasses—so that your hands will warm it and bring out the flavors. Some white wines lose their flavor when chilled, or become too acidic in flavor.
You can only drink red wine with steak
Oh look—they know how to match their colors (Editor's note: Julia seems like a tough date). But red meat doesn’t only call for red wine. While you’ll often pair steak with red wine, a Riesling actually goes great with a steak. So long as the steak isn’t covered in a heavy sauce, the lightness of the wine combined with the intense flavor pairs with a heavy piece of meat very well.
Wine should be served at room temperature
A) There are different temperatures for every type of wine but B) Does the individual even know what room temperature means? What if the room has been blasted with air conditioning all day? Or it’s a hot day, the AC is broken, and the room is basically a sauna? Leaving a bottle out of the fridge or cabinet does not guarantee it gets to “room temperature.” You should aerate the wine as long as possible Actually leaving wine out to breathe for too long can give it a vinegary aroma and flavor. You should only expose wine to the air for 25 to 30 minutes to get the positive effects of aeration.
Champagne doesn’t age
If that is true, then how come some bottles of champagne that are discovered to be hundreds of years old are being sold for thousands of dollars? (Editor's Note: While aged wine like this does make a great and unique wine gift, these are mostly ego purchases for collectors who have no intention to ever drink the wine itself. Reminds me a bit of the winery which keeps a bottle from their first vintage for people to see in the tasting room like Red Car in Sonoma)
The sale of wineries is more of a real estate transcation than it is a sale of a business (that's one spot where my wine of the month club and the wineries I speak with every day tend to differ dramatically). It's interesting because it's one of the few spots where the average consumer can get some idea about why the price of wine, is as high as it happens to be.
Hi, guys. Mark Aselstine with Uncorked Ventures.
Wines & Vines had a interesting article today that 10% of all the winery owners that they've surveyed over the last few months - about 5,000 in total which is a huge number in the United States, at least two-thirds of all active commercial wineries were surveyed - 10% of those guys said that they would consider selling their winery in the next five years.
As you might expect, it's a huge number. We'd expect about 1 to 2% to sell over the same term. The one thing that I did want to caution everybody because this is going to be something that gets a little bit of play in the mainstream press, most winery sales aren't sales of a winery asset or brand asset. They're actually sales of real estate, so you can look at it as far as real estate prices. A good example is real estate in Napa Valley. A vineyard in Napa Valley will run you about $500,000 per acre because there's a few things going on. First, the Ag Preserve says that you have to have ten acres to be able to build a working winery on site so anything under ten is worth not nothing but approaching nothing in comparison. Over ten there's a limited number of spots available. Anyway, you'll see that in the press. I think CNN's starting to cover some of this kind of stuff. The business of wine, it's an trying one, but when you see that 10% of all wineries are for sale, the short answer is kind of, not really. It's also something to remember the next time we all complain about why the wine gift we wanted to give from Napa, costs so darn much.
I don’t like to have to talk about how stuff like this shows up in my email every so often, but a few weeks back I was approached by the folks behind Veteran’s Spirit to help with distribution of their new Proprietary Red Blend. Usually these wines suck, no matter how good the attached story.
The story here is that the company gives $1 per bottle sold back to veteran’s groups that help service members when they return home. Having grown up in San Diego, perhaps the quintessential military town, it didn’t come as a surprise that Marines get a 6 week boot camp and then any additional number of training units before deploying even in the worst of circumstances, but receive only a week of part time help to get acclimated to civilian life.
While I didn’t serve myself, I think we can all agree, that seems like it leaves a gaping hole for NGO’s to fill. Veteran’s Spirit works with some of the best around to do just that and it is a project that we were happy to support. Oh and I would have never included in your wine club, if I hadn’t felt that the quality was pretty incredible as well.
Here’s the back story and why I’ll continue to be involved, the Foundry is a winery and custom crush facility originally from Napa Valley and more recently relocated to Sonoma (cheaper, more industrial space etc) that’s behind this wine. I’ve been a pretty big proponent of their high end Cabernet’s, especially those from mountain growing regions, largely because winemaker Patrick Saboe (who learned the trade at venable names like Hanzell & Pezzi King) who is able to capture a mixture of fruit and acidity that pleases everyone who opens a bottle. What’s important to note here is that the guys behind the Foundry feel as strongly about this project as anyone and in essence what happened, was a collection of a bunch of extra barrels, most of which come from wine in price points significantly higher than this one. The wine was combined for a blend that’s pleasing to the palate, wallet and our better nature’s.
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