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Covid-19 And The Wine Industry

Covid 19 and the wine industry

Over the past few months, Covid-19 has changed the world. It’s changed our daily lives, it’s changed our economic circumstances and it’s changing the world before our very eyes.

It’s caused us to be running a high school counseling department, 3rd grade, preschool and a small business out of the house. We’re ordering groceries online, I’m using a bleach soaked paper towel and q-tip to get gas every couple of weeks.  I’ve taught the kids to wear masks.  The 4 year old is obsessively crossing the street whenever he sees another person.  He yells at people from the couch if they aren’t 6 feet apart as they’re taking a walk, same family or not.

But we’re good.  We’re safe and other than an early scare of Influenza A finding the house, healthy.

I can’t imagine those that aren’t and while the amount of human suffering should stand on its own and thinking of how this effects the wine industry doesn’t seem right to me, we’re in this for a while, so I thought having a look at what’s happening and what’s next for the wine trade, makes some sense.

Before we go on, I think we should take a second to take stock at what a true 100 year event this is.  The last time California closed wine tasting rooms was Prohibition.

First, you’ll read a ton about how Covid-19 has increased wine sales.  Overall sales have increased 66%. Even moreso, online sales are up 243%.

So all good right? No wait, GREAT…..right? I mean, as an online wine club, seeing wine sales up 2/3rds and online wine up more than 2x, this is basically Christmas for online wine sales right? Wait, better than Christmas. Finally, I’m winning, the demographics have come home to roost, but in my favor…..right?

Not really.

The direct to consumer market for wine is an interesting one.  It’s largely dominated by websites and retailers that you recognize.  My former business partner said that it’s like a mall, but people only stop at the first two stores and the only available leases are in the back. 

What’s actually happening? So there are some larger groups of wineries and though those groups, often through winery software that they share, give us some idea on who is winning and who is losing.

So who’s getting all these sales?  

Welp, I’m sure spots like Wine.com and Total Wine are doing great.  They’re hiring after all. Whole Foods and other grocery delivery apps are also eating a lot of these sales.  For the most part those sales are sitting at the lower end of the price spectrum.  I mean, a lot of people are drinking more, but those sales are stocking up. There’s too many tales already about small locally owned wine shops that are laying people off.

The small groups of wineries show us that wine club memberships, generally the backbone of direct to consumer sales are actually decreasing during Covid 19. Why? It’s an economic crisis and the average bottle sold direct to consumer is often about 4x as expensive as the average bottle sold in the country as a whole. So they’re luxury purchases.

To help articulate that point, according to Wine Business the fastest growing wine brands during the Covid crisis include “Barefoot, Black Box, Bota Box, Franzia, Josh, Stella Rosa, Woodbridge, and Yellow Tail”

Are you looking for all the little producers in that list? Yeah you won’t find any.  But this makes sense, not only are we having a crisis in terms of this virus, but the current economic fallout as well as, the long term economic fallout means people are watching their money more carefully.

Anecdotally, I heard from a major deal site in a severely affected city.  They’ve run ads for perhaps my cheapest competitor and sold 2,000 wine club memberships.  They also ran one for a mid priced competitor (I sit at the high end of the price spectrum) and sold only 200 wine club memberships. That’s about the ratio that I would expect and I think we’ll see it continue moving forward. The cheapest drinkable wine will win the day, even if sales are going to dry up at your local grocery store…..because much like the meat department, they won’t need to offer them to make sales any longer.

Looking forward, there are even more sobering statistics.  Small wineries (those producing 5,000 cases or less) are expected to see a 57% decline in sales. 

I’m going to empathize that for a second, if you only have one take away here, please remember that. The average winery that would have a winemaker, often a spouse or business partner running the business side and some small consulting help in terms of accounting etc…..is about to lose over half their sales.

Here’s the full quite from an article in the San Francisco Chronicle: “Of the 2,077 wineries in Napa and Sonoma counties, 74% produce fewer than 5,000 cases of wine annually, according to Wines Vines Analytics. On average, American wineries of that size are expected to see a 57% drop in revenue in 2020”

With what I know about small winery finance that 57% drop in revenue basically ends the industry as we know it.

As you might expect given these grim statistics and predictions, the industry is already working on how we might fix this, or at least keep people in business.  No, I’m not talking about PPP because the likelihood of those helping anyone survive more than a month or two is low.  I’m talking what the industry can do, as tourism continues to struggle through the summer.  To get there though, we’ll have to chat about how small wineries actually make their sales. That’s next time. Tomorrow maybe. Maybe the day after. Depends on how 3rd grade writing goes, preschool etc. Such is life during a shelter in place, Covid 19 lockdown here in the Bay Area.

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Where To Go For Red, White, And Pink In Newcastle? Inner City Winemakers

Inner City Winemakers

Ok, so I do accept guest posts on my site. Honestly, it can be a bear. Most of the stuff that I get, is complete and utter garbage (if I am being honest). Our writer here Liam, reached out and then almost amazingly, wrote something custom based on the city in which he lives. So, I’m happy to bring this to you, about a custom crush and urban winery based in Australia. Given that I think these type of wineries are the future of the wine industry, it’s nice to see them starting in other parts of the world as well.

Once upon a time in 1989, an earthquake shook the Australian city of Newcastle. But now more than 30 years from that incident, this city is beginning to experience some rumbles and is being shaken by something entirely different from the earthquake. The landscape of the inner city of Newcastle is changing into a more cultural and social hub from the wasteland that it was over 30 years ago. Restaurants and cafes are beginning to take up different positions in the city hub, as the city continues its post-BP and post-mining era. 

But one thing that is most symbolic of the dramatic change in the city and its evolution into a cultural and social hub, it’s the founding and subsequent growth of a winery in the inner city of Newcastle. 

This winery was opened by Rob Wilce, a winemaker, and Janine, his partner, in what was formerly a car workshop backing a laneway that was known for prostitution and drugs. This winery has now grown in leaps and bounds from when it was first started in 2011 till now. 

According to Rob, when they first started they were the only winemakers in the inner city in Australia. Rob and Jaime worked at the Hunter Valley wine industry at Pokolbin before moving from Sydney to Newcastle more than sixteen years ago. They started the winery after the migration, and that was something they always wanted to do for themselves according to the old. They would have started out at the inner city in Sydney but that would have cost them a lot more, so they decided to move into Newcastle to accomplish their dream of owning a winery. 

It took them until 2014 before they were able to make their first vintage after they had taken some years to develop the concept, they had to find the most appropriate premise and get approval from the necessary councils. 

Grapes used for the wine are gotten from a hunter valley nearby and also from other regions of New South Wales, Young, Orange, Tenterfield and New England. The winemaker will try out unusual varietals to produce a Gewurtztraminer, and a bouquet rich in pineapple and lychee, which accompanies spicy food. 

This winery in the inner city of Newcastle is already receiving a lot of plaudits, and deservedly so.  A Winestate magazine named its product, Hilltops Cabernet Sauvignon, ‘best in its class’ at the back of a five stars award in 2015. 

Wilce’s winemaking philosophy is that 95% of the wine is created in the vineyard, a winemaker just guides the final process through. According to him, they have an extremely rustic method in which the wines are pressed with the hands and during fermentation, the reds are also plunged with the hands. 

The winery at Wickham has an artistic feel which is partly due to Janine, Wilce’s partner being an artist and partly due to the beautiful street work in Wickham. Every two months, the winery hosts exhibitions and also makes some street art wines, which features labels that the local talents created. This winery is also prominently involved in the street art festival that comes up every two years in Wickham.  

The locals at Wickham have now completely embraced the winery and it’s also beginning to garner attention from other visitors as well, and rob while explains that he regularly source grapes from different regions. The diversity that he gets from these locations helps him to craft out the best wine collections, which ranges from whites to sparkling reds and the fortified variety. 

The plan which he had for the winery initially was an on-site production of the wine. But that soon became impossible for Rob with the council taking as much as three years before they approved their business application. He figured they couldn’t wait for that long before he started to make wine. So, he moved out of the production of his wine off-site to Branxton where his friends also own a winery. 

He made the decision to allow local artists to use the space when he saw the prospect for his business beyond just wine production and that decision has proven to be the right one. They have gallery openings every 5 or 6 weeks, and they also have wine tasting nights within an interval of 6-8 weeks. the little space only accommodates an average of 50 guests, but as word started to spread about the entertainment and food quality, Rob has made more successes along with some local artists. This has led to local artists booking the space out throughout the whole year. If you ever find yourself in Newcastle during one of these meetings, you should your way down to Rob’s winery. The hospitality and warmth that you are bound to receive are next to none. 

Every person who has been to Rob’s winery at the inner city of Wickham in Newcastle has had something positive to say. The rave reviews are usually centered on the delicious taste of the wine, and the hospitality and friendliness of Rob, the winery owner. Something that also commonly fascinates the visitors, about Rob, when they go to the winery is the amount of knowledge that he has about wine and winemaking and his willingness to talk about it, share his knowledge and experience with other people. Of course, you’d expect a great deal of experience from someone that has been in this business for over 20 years. But when you realize that his main work in the wine companies he worked at formerly was marketing and sales, it hits you that the amount of knowledge and skill he now has is due to his diligence in learning the fundamentals of winemaking in all those years. 

Today, Rob’s winery is your best bet for red, white, pink, vintage wines in Newcastle. His fame and acceptance among the locals have grown and he’s beginning to attract interest from external parties and visitors as well. Rob now has a wine club with hundreds of members already, and these are the people that help him with his marketing. You really can’t taste those wines and not want to help market them. That’s how good the wines are. 

This popular winery is located at 28 Church Street, Wickham, NSW 2293 and has opening days and time. From Wednesday to Saturday, it’s open from 10 am to 5 pm. But on Sundays, it closes by 6 pm and opens by 10 am. While it isn’t open on Mondays and Tuesdays. The telephone number of (02) 49623545 and their website is www.innercitywinemakers.com.au.

It would have been hard to imagine what Newcastle would look like in the future back in 1989 after the earthquake. No one then would have been able to predict how much the city would recover or if it ever would. But 30 years from then, the disaster is already in the distant past, the city becoming a new cultural and social hub with a winery that has caught everyone by surprise. 

Author’s bio 

Liam Catalan has been working as a self-employed copywriter for 5 years and has developed a reputation for great assignment writing services after previously working as an editor at the University of Melbourne newspaper. He is an expert in topics related to traveling, gaming, and writing. 

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How Many Pounds of Grapes Per Bottle of Wine?

Pounds of Grapes per bottle of wine

I actually thought this was an interesting question, but as the kids say in elementary school:

Warning: Math

Ok, so let’s start with the basics. To figure this out, we’ll need to get I’ll have to simply give you the first part of this number and then we’ll work backward. A ton of grapes yields somewhere from at least 110 gallons of wine, up to 180 tons depending on a number of factors including farming practices and varietal of grape in question. Just as an example, if a farmer waters the grapes the day before they’re harvested, there’s suddenly more grapes (IE more water weight) which is something that winemakers struggle against consistently.

Let’s make our life easy though and say that we receive 150 gallons of wine from each ton of grapes.

So that’s one of our inputs, but the question now becomes, how many bottles of wine do we receive from that same ton of grapes?

Now, we have another known quality, a bottle of wine is 750ml. To get this into gallons, it’s actually easier to use a case of 12 bottles of wine, which is 2.378 gallons (you’ll sometimes see this listed on cases since this is how tax is collected for wine).

So each ton of grapes gives us 63 cases of wine, more or less a pallet which does make life at a winery a lot easier.

63 cases is actually 756 bottles of wine.

Ok, so now we know that a ton of grapes produces something around 750 bottles of wine. So how many pounds of grape per bottle of wine? There are 2,000 pounds in a ton (about half the weight of your car).

Since we’re now in the same units this is easy enough, there are 2.67 pounds of grapes per bottle of wine. To put that in perspective, a bag of grapes sold at your local Whole Foods weighs on average, 2 pounds.

So how many pounds of grapes per bottle of wine? The answer is 2.67, but it’s probably easier to remember it’s about two and a half pounds, or about the normal weight of a bag of grapes at your local grocery store. Which if we’re estimating, makes sense based on size right?

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Projecting Winners and Losers from EU Wine Tariffs

Wine Tariff Winner and Losers

Ok, so generally speaking there is one simple take away here: we’re all losing when it comes to these wine tariffs. Seriously. There are literally no winners, when about half the wine consumed in America is about to be twice as expensive. But, people are still going to drink wine and this absolutely will effect the market. There is going to be less sales of EU wines, especially the cheap stuff where people are more price sensitive. California isn’t really set up to meet that sudden increase in demand, Washington can probably get some grapes on line more quickly, but really the winners in terms of distribution will be other international markets not effected by these tariffs since they’ll going to keep prices consistent and gain distribution. I think New Zealand is a logical fit for Pinot Noir and before the fires and depending on their aftermath, Australia would be a logical choice as well.

Video Transcription:

Mark Aselstine with Uncorked Ventures.

So, I’ve got a lot of content this week about the upcoming tarrifs coming to European wines and I think over the next week or two after these go into place you’re going to hear a lot about what who the potential winners and losers are and really a lot of people are going to say that California wine is going to be a giant winner in this scenario.

However, if you talk to most people within the industry, that’s just not true.

Here’s why: you absolutely cannot handle this huge difference in price coming from International markets immediately if you think about if you wanted to produce more $10 wine California you would have to have cheaper grapes you would have to have more grapes excetera excetera really talking about changing the either the entire wine making process for some places or dramatically extinct expanding production which is the most winemakers tell you virtually impossible without a year or two.

So who are the potential winners? If you’re losing a lot of cheaper EU wine sales, then a lot of people are going to say California wins but really places like Washington might have a better concept of how to do this because they deal with mostly professional farmers so cheap Washington wines like this Upper Left Merlot is a good example of that solid drinkable wine that’s the kind of thing where if you paid 7 bucks for a bottle from France from can if you know that one of the outlying regions you’d be happy with Washington’s more capable of producing the good sites in California are just too expensive and hotter Central Valley is just not capable of producing the quality that people are expecting from European grapes.

The other place that probably makes the most sense our other overseas wine making regions that aren’t affected by the tariffs so if you’re looking for $15 French Pinot Noir what that becomes is 30 or $40 Pinot Noir and at that point you might just choose something from California and support your local economy kind of thing but bottle from New Zealand New Zealand can still get wine into the country at an affordable rate and so you know you can looks with some of these secondary markets and this is all kind of exasperated by the fact that really the true winner of this should be Australia but given the fires in the destruction of Vineyards there there’s no guarantee that there’s going to be extra wine coming in the market so in reality is we have an industry that is going to struggle for a little bit with this on a partially goes to the fact that you know although I sell California Oregon Washington wine only the industry is really a larger market and this is really taking a bite out of kind of price points and it’s going to make consumer Choice a lot smaller and I think that’s why you hear a lot of people in the industry that point and you know we would logically be somebody that you say they hate these guys might do better in this scenario and we won’t ignore does anyone who even if they sold no EU wine at all, would think this was a good idea for the industry, or really the wider economy.

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Synthetic Cork….A Cheap Example

Cheap Synthetic Cork Example

So I opened a bottle and found this……to start, yes this is a synthetic cork and yes, this is a super cheap version of one.

I’m no cork snob by any stretch of the imagination and lessening cork taint is something the industry needs to focus on. After all, cork taint ruins well made wine for no good reason. It sucks for winemakers, it sucks for retailers (and wine clubs!) that have to deal with the returns and consequences like lost customers. It also above all else, sucks for consumers who lose money, or at least time, or end up drinking a wine that they really shouldn’t.

So I’m all for synthetic corks. I’m all for better manufacturing standards for regular corks. I’m all for screw caps. Wineries and winemakers should choose the correct closure for their brands.

But this?

This is cheap, it’s damn hard to get out and I’m guessing it’s no cheaper than a screw cap.

Guys, the red doesn’t look cool. It’s unnecessary. Let’s do better next time.

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Can’t We Just Call Merlot, Merlot?

It Kinda Says Merlot

Yes, even those of us in the wine industry have our complaints. Here’s one of mine, needing to keep varietal levels to a certain level, to hide said varietal from the label. That’s not really the way this is supposed to work. I understand there will literally always be some gaming of the system, but this is a bit off putting for me. If it’s a Merlot, can’t we just call it Merlot?

Video Transcription:

I’ll this up for a quick picture so we can get to little bit of silliness today so as you can see on the front this says red blend and then it names off well, most of the Bordeaux varietals in this case Carmenere is left off, because nobody knows what it is.

Looking at the back, we see what’s really in the bottle, evidently closer like to 67% Merlot and that’s where the sillyness comes in a whole list of stuff and it’s a good reminder of how far Merlot has fallen you know if you want to put a name name on a wine bottle it has to be at least 75% of that varietal.

Now is because Merlot grapes of the Bordeaux varietals Napa specially are the cheapest or at least a hell of a lot cheaper than Cabernet Sauvignon is what you’re finding is a winery or in this it’s going to be bulk wine sold to a retailer is getting listed as a head of this red blend or a special name and not Name by Bridal because they’re intentionally keeping the percentage of merlot under 75% to make sure they could put more low on the label and so that’s kind of where the silliness comes in a little bit of a good thing in some ways but this is the kind of thing that I can drive people knowing about the wine industry will just say that without somebody having to dig through the back of the bottle in this case actually Costco Kirkland is doing a good job Winery winemakers website or you have to dig through color of other notes if it’s available anywhere. doing it with the wine industry 

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Pinotage: A Brief Introduction

Pinotage Intro

I’ve talked about Pinotage before, but it came up again for me the other day when I talked about Gamay. Largely because Pinotage is really the best wine to drink if you’re sick of Pinot Noir. After all, it probably should be. It is at least half of Pinot genetically, after all.

One thing I struggle with, as a human being though, at least one woke enough to care about this stuff, is talking about Pinotage and South African wine because the history of the grape and the industry in South Africa is, without a doubt, tied to Apartheid. While the diversity in the wine trade, is a good thing, if it came from a racist and horrible history in the country, should I support it? Does supporting it now help groups of people that were negatively effected by Apartheid? Are there enough native Afrikaans employed in the trade for this to matter? Those are all questions I’ve love to explore, but for today I’ll be comfortable enough to say they exist and that it’s something as an industry, we NEED to talk about. We

Hello, this is Mark Aselstine with Uncorked Ventures.

So I’m going to hold this up so you can get a good look at it but really the only thing that’s important here for today is this little we’re right in the middle which you probably aren’t familiar with enough to know that it’s a type of wine but maybe not familiar enough to know exactly what it is.

It’s Pinotage and Pinotage is a cross between Pinot Noir and Cinsaut and so when we look back at the history of South Africa which is apartheid terrible stretches and buy everything that’s been said about it and I don’t want to lessen that by any extent here but we have to remove our-self a little bit and say that these people that came from Europe and ended up in South Africa they wanted to make things as easy as they could and they develop this grape which is the cross between Pinot which obviously it’s in burgundy and Cinsaut her which is in the southern Rhone valley.

What came out is easy enough to understand, it was a hell of a easy thing to grow but when you got into the winery and you try to make wine with that things got a little more complicated so that sometimes on the nose you’ll get hint of acetone you know which is the stuff you take your fingernails polish off other winemakers will tell you that it taste them like a wet dog.

After apartheid ended in the early 90s one of the things that happened was that a lot of people that were South African by birth said we see ourselves as a wine industry more as European than new world and pinotage in a lot of ways is very new world in the way that it taste it can be lighter and body but the tastes are very strong and it can be very forward and that they see themselves more in the European model of winemaking were and where they think they should be growing more International varieties.

More than one interesting thing is as in the United States especially when we’ve moved into the Pinot Noir and light or red wine categories we really struggled to create a secondary like if I start talking about Gamay the other day a little bit and I think that’s one valid kind of choice.

I think pinotage was probably another and I think you know about the wine industry is that we have all these really important differences in how people look at you know what the industry should be and kind of what kind of grape should be grown and I think there’s a lot of reverence to people in South Africa that lived through a terrible set of centuries really and then when they came out that they still have this native grape that they were largely cultivating on their own and so people are interested to see you know what will this do I plant in the United States but then you’re also seeing it planted by people with vineyard space and if you have a couple of rows at the end of your Vineyard and you want to plan something unusual Pinotage can be a good choice and I hope this is a decent and some of the history of South Africa although to say that I think the history and the grape in this case are largely intertwined we shouldn’t lessen that.

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Kincade Fire and the Wine Industry

Kincade Fire Map

As many of you have seen already, there is another round of fires in Northern California, largely centered again around the city of Santa Rosa. The winds are blowing from east to west, causing an evacuation of at least 20 miles of Sonoma wine country cutting from the Napa/Sonoma county line in then mountains, all the way to the ocean.

While we’re safe and almost unbelievably, still have power (PGE and their power shutoffs is another interesting discussion) the smoke is now becoming a significant issue for much of the urban bay area.

Some quick notes:

  • Yes, most of the grapes were picked, “harvest” people will write was done. But, harvest includes fermentation and that’s tricky when winemakers are fleeing for their lives. It’s a communal industry though and like last time, they’ll continue to figure it out.
  • No, smoke won’t effect your wine from this vintage. It doesn’t seep into the juice. The real issue would be if something like this happened much earlier in the growing season and was taken in by the leaves and then imparted to the fruit.
  • Yes, most wineries and custom crush’s have back up generators. They learned over the past 2 years. Some purchased them, others rent them along with fuel at a cost of close to 10k a month for the few months where harvest would be taking place.
  • Yes, some wineries will be destroyed. Already have in Alexander Valley. At least the physical buildings. Vineyards as it turns out, make for a really nice fire break. They’re low laying, small density plants. Unlike much of what’s native to California, they also aren’t made to burn. Like the last few fire cycles, vineyard damage will likely be at a minimum.
  • Fire retardant is going to be EVERYWHERE in Sonoma vineyards. The stuff isn’t toxic though. Having lived with someone who was fighting fires for Cal Fire one summer, I’ve seen it, firefighters will often use the retardant as something of a garnish to prove to people it’s safe. It’s 85% water and the other parts are organic compounds. There’s going to be clean up, some organic certifications are going to be interesting, but overall, this doesn’t seem to be a concern. But, we don’t have a lot of examples of fire retardant in vineyards, so things can change. Again, if this would have happened when the leaves needed to stay on the vines, we’d have an issue for the vintage, but damage at this point in the growing cycle isn’t important, shoots and leaves are made to fall off in the next 60 days anyway.

As of this morning, Monday the 28th of October the Kincade Fire is still only 5% contained. There’s something close to 200k people displaced by flames, 2MM people without power and millions more with their health at risk due to the smoke which is starting to choke the bay area.

I’ll try and keep writing about the Kincade Fire and how it effects the wine trade as the days go by and more information and data become available.

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Stuck In A Pinot Noir Rut? Try Gamay

A French Gamay

As the wine trade has struggled to offer lighter bodied red wines outside of Pinot Noir, consumers have started to branch out when they’re feeling stuck in a Pinot Noir rut. One grape they could turn to, if they’d ever be able to find it, is Gamay. Literally Pinot Noir’s cousin, it’s an acidic, lighter bodied red that’s darker than Pinot Noir making it a pretty good first try for many wine drinkers looking for lighter in body reds.

Video Transcription:

All right,  hello everyone Mark Aselstine with Uncorked Ventures so I’ll hold you this up so you can get a good look at it but the important part here is a little line at the bottom of the bottle that says, unlike a lot of French wines, this one tells you what is in the bottle.

So if we use the full name, or at least most of the full name, for a good idea what this is exactly, it’s actually called Gamay Noir.  Which if you’re thinking hey what kind of wine is this it’s a cousin of Pinot Noir that dates a really really long time ago to the 14th or 15th century so in a lot of ways ancient grape it’s pointed only in a few regions around France.

Really a difference between on a couple of important ways while it’s kind of similar next few ways so first we have this kind of thing the United States wine market in people are looking for lighter red wines and so we can kind of get there by a choosing correct Vineyard locations for that kind of stuff be we have some wine making choices that can go on that can lead to but also what happens is which grapes do you plant and you know for increasingly over time what happened was we we planted Cabernet and then well, I didn’t go there so we planted Syrah and that really didn’t work so we tried Mourvedra.

You know that Gamay was thinner skinned and therefore lighter and body being Pinot’s cousin is one that obviously makes sense to be lighter in body and style that being said it’s not as light as Pinot it’s actually darker skin grape Pinot is and kind of what you get is this kind of interesting mix of both more acidic and production of wine plus this kind of lighter body but in Darker and thicker liquid.

So if you’re looking to try something new I try something that you know often you can find for under ten or fifteen bucks a bottle give me an interesting choice really I wouldn’t Focus too much on the region people can get into this ad nauseam I don’t think there’s any reason for it really the important thing is try the great and see what if you like it and then kind of after that then maybe we could do some exploring through different regions of France and there’s really only two or three of them.  Once again Mark Aselstine with Uncorked Ventures.

I hope that was a nice little intro.

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1 Piece of Advice When Buying Bulk Wine

Kirkland Sauvignon Blanc Front Label

Buying bulk, or unknown wine, isn’t the task that it was a generation ago. After all, there is an inordinate amount of information out there, consumer reviews included, about almost every wine on the market, all available at our fingertips. But what if there’s not? What if you want to spend something less than hours perusing the aisles of your wine shop or supermarket? Where should you start.

My one basic tip for buying bulk wine is simple: pay for information.

Video Transcription:

Hi All,

Mark Aselstine with Uncorked Ventures.

I’m going to hold us up so you can get a little bit better look at it so yes it is a Kirkland brand wine in Kirkland has most current version of Costco’s started. 

So a couple things so really why I wanted to talk about this is not about the wine itself other this is a great example of Sauvignon Blanc and one for like 7 Bucks I think Sauvignon Blanc is one of those wines that leaves itself better to bulk wine than others and really I wanted to give you one firm suggestion if you’re buying bulk wine.

If you are like most of us at this point in age we look up wines on vivino or wine spectator reviews  we are trying to get some actual information of what’s in the bottle outside of just price point and what the little shell talker says.

If for some reason you can’t find definitely are places where you would be buying wine where you wouldn’t be able to and so what should you do in that scenario in this case you’re paying for information.

So I’ll hold this up again and you can see a little note underneath that an AVA which is Ti Point and Ti Point is the vineyard location and so that’s what makes this a hell of a lot better than any other generic sauvignon blanc that’s just to be labeled like California and you have no idea this you know exactly where it came from.

So pay for information if you’re buying bulk wine they tell you the vineyard by that because most likely and I’ve looked it up the actual the exact same wine from the same Vineyard under the wineries labels about 25 bucks so it’s a good deal for my only piece of advice when buying bulk wine, pay for information

Kirkland Sauvignon Blanc Back Label