The Next issue you will ask.. DO you have a Fridge... keke... Saw the fridge at C4. Very cheap... but no place to keep one yet.
So which do you recommend? Btw, is the Wine Sweet? Cos i will keep in the same Cupboard.,..
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Wine
- Thread starter ikileo
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The Next issue you will ask.. DO you have a Fridge... keke... Saw the fridge at C4. Very cheap... but no place to keep one yet.
So which do you recommend? Btw, is the Wine Sweet? Cos i will keep in the same Cupboard.,..
Been a while since i last drank Sweet wine...
most people's experience with sweet wine is either icewine or brown brother's moscato. there are many many other types of dessert wines out there that are remarkable and have layers of texture and complexity.
in their youth, the good dessert wines, tend to be an explosion of fruits and honey. but as it grows older and sheds its youth, more textured layers of flavours can emerge. when u drink aged dessert wines from a good producer, the experience is unforgettable.
in their youth, the good dessert wines, tend to be an explosion of fruits and honey. but as it grows older and sheds its youth, more textured layers of flavours can emerge. when u drink aged dessert wines from a good producer, the experience is unforgettable.
Well said! trust yr taste bud! Okie.. will go by this Wed or Thurs.. Which yr do u recommend? the 96?
you can drink the '96 now or within the next 3 years. but now is best. chill it slighly and serve it. taste it when it just pours and let it breathe for a long while and taste it again. although i haven't tasted it yet, i am pretty sure it is nothing like the other dessert wines you've had before.
taken from one of my online resource for wine: "thewinedoctor"
Chateau de Fesles Bonnezeaux 1996: A great colour in the glass, golden yellow, rich and deep, tinged with burnished, shimmering orange. The nose is wonderful, bright and fresh, notes of apricot and orange, honey and minerally quartz, with little suggestions of thyme and white truffle. Beautifully pure and crystal-clear definition on entry, which persists through the midpalate, with streaks of sweet praline and concentrated botrytis complexities. Tropical flavours, dripping with sweetness, brought together with a tinge of dried fruits. And it is very, very long. 18/20 (July 2010)
u can drink it as an aperitif to start a meal, let it sit and finish it as a 'liquid dessert' after your meal.
taken from one of my online resource for wine: "thewinedoctor"
Chateau de Fesles Bonnezeaux 1996: A great colour in the glass, golden yellow, rich and deep, tinged with burnished, shimmering orange. The nose is wonderful, bright and fresh, notes of apricot and orange, honey and minerally quartz, with little suggestions of thyme and white truffle. Beautifully pure and crystal-clear definition on entry, which persists through the midpalate, with streaks of sweet praline and concentrated botrytis complexities. Tropical flavours, dripping with sweetness, brought together with a tinge of dried fruits. And it is very, very long. 18/20 (July 2010)
u can drink it as an aperitif to start a meal, let it sit and finish it as a 'liquid dessert' after your meal.
me No... What it taste like? I noticed that there are alot of wine from NZ recently. Eg: Pinot Noir
Tee_bag
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Delusion_Disorder
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What brand/ size your new fridge ?...try to see any good choice available in the current mkt..Thank you very much in advance !
@tee_bag: I haven't had a lot of experience with pinotage, but with the few times I have drank it, i have liked it. A grape hailing from South Africa, it is a hybrid of Pinot Noir and Cinsault. Pinotage is one of those wines that can create very distinct camps: hate it or love it. wines that reflect the essence of pinotage can have that metallic/cooked banana smell on the nose that may turn some people off. but the flavours of good pinotage tend to be very rich and robust fruit and more new world in style. I have not tried Two Oceans, but a reliable South African producer for me is Kanonkop. You can get it at C4, CS and other wine retailers.
@delusion: I bought a Kadeka wine fridge, stores about 39-40 bottles. there are many brands from the entry level ones to higher end ones such as vintec and eurocave.
@delusion: I bought a Kadeka wine fridge, stores about 39-40 bottles. there are many brands from the entry level ones to higher end ones such as vintec and eurocave.
Delusion_Disorder
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Thank you for the advice
I am looking for a 20 plus btls capacity and try to put one in office...
( I have a Brandt 170's btl at home, per the spec. it is very similar with Eurocave "compact" serie)
if u have pristine unopened cases of high value classified growth bordeaux, you could liase with auction houses to help you sell.
you could contact some wine retailers to buy from you
you could organize a wine 'garage sale' to sell off to wine drinkers
you could start by making a list of what wines, appellations, vintages they are (excel spreadsheet works fine). then go online and research on their international prices to get a rough feel of how much they are worth. www.wine-searcher.com helps to find out the rough value across various wine retailers/distributors across the globe.
you could contact some wine retailers to buy from you
you could organize a wine 'garage sale' to sell off to wine drinkers
you could start by making a list of what wines, appellations, vintages they are (excel spreadsheet works fine). then go online and research on their international prices to get a rough feel of how much they are worth. www.wine-searcher.com helps to find out the rough value across various wine retailers/distributors across the globe.
kangzkangz
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Stumbled upon an interesting blog entry about "How Wine Prices Are Determined?" :
Have you ever wondered what goes into pricing wine? How can one bottle of wine be as much as $100 USD or more and another only $5? How are wine prices determined? It’s a simple question that one would expect a simple answer to, but there are many factors in the pricing of wine. Your basic business costs are included for one thing. That would be your base expenses to plant and harvest the wine grapes, run the wine press, production costs (fermentation, the possible use of oak barrels, etc.), bottling costs, marketing and all the little details in between. Economic factors also play a determining role, the cost of living where the wine is produced. But these factors shouldn’t really vary that widely from one bottle to the next, should they? So how is wine priced that makes it vary so much from one producer to another and sometimes within one producer’s line?
The number one answer would be: the grapes involved.
This doesn’t mean the quality of the grapes, although that would determine a good wine of course, but it means how many quality grapes were produced. Young vines produce many grapes and so more wine can be produced from them, but older vines produce fewer grapes (the sugars are more concentrated in these grapes though, so there is more flavor to them). With less grapes comes less wine. When you produce a really great bottle of wine from few grapes, the demand for that wine skyrockets and you have to balance that demand with cost. What would you pay for a bottle of wine if there were only a handful available and it was purported to be one of the best wines in the world? You would probably fork out a lot to be one of the few to enjoy it.
So, wine prices are determined largely by availability of the wine.
What about cheap wine prices? Does that mean that $5 bottle of wine is a horrible bottle of wine? Not at all. In fact, some cheap wines can be just as good as that $600 bottle of wine. The difference is that the more expensive wines typically involved grapes from one vineyard. These are usually estate bottlings. Cheaper wines are generally outsourced, meaning the grapes used to make the wine come from several vineyards. This means the wines can be cheaper because you can find all the grapes you need to make a varietal or blend or what have you. Also, outsourcing grapes allows a wine to be more consistent from one vintage to the next. Often, estate bottlings vary dramatically from one vintage to the next because of environmental factors.
The second largest factor then would be: demand.
A $5 dollar bottle of wine that hits the market and takes off may run into supply issues. This is the old law of supply and demand. When the supply is low, the demand increases. When that happens, a wine maker may be forced to increase production and that will raise the price of wine per bottle. You may see a slow creep in wine prices or it could jump considerably.
High scores are often the culprit for an increase in demand. Good reviews can add to demand. Other factors that will raise the price of wine is reputation. A winery noted for its past vintages can certainly jack the price of their wine and still make profitable wine sales. But that’s not to say a wine maker can ask for an exorbitant amount of money and get it. The question of how are wines priced will ultimately come down to the consumer. If it’s too expensive, they won’t buy it, despite reputation, supply or score.
Have you ever wondered what goes into pricing wine? How can one bottle of wine be as much as $100 USD or more and another only $5? How are wine prices determined? It’s a simple question that one would expect a simple answer to, but there are many factors in the pricing of wine. Your basic business costs are included for one thing. That would be your base expenses to plant and harvest the wine grapes, run the wine press, production costs (fermentation, the possible use of oak barrels, etc.), bottling costs, marketing and all the little details in between. Economic factors also play a determining role, the cost of living where the wine is produced. But these factors shouldn’t really vary that widely from one bottle to the next, should they? So how is wine priced that makes it vary so much from one producer to another and sometimes within one producer’s line?
The number one answer would be: the grapes involved.
This doesn’t mean the quality of the grapes, although that would determine a good wine of course, but it means how many quality grapes were produced. Young vines produce many grapes and so more wine can be produced from them, but older vines produce fewer grapes (the sugars are more concentrated in these grapes though, so there is more flavor to them). With less grapes comes less wine. When you produce a really great bottle of wine from few grapes, the demand for that wine skyrockets and you have to balance that demand with cost. What would you pay for a bottle of wine if there were only a handful available and it was purported to be one of the best wines in the world? You would probably fork out a lot to be one of the few to enjoy it.
So, wine prices are determined largely by availability of the wine.
What about cheap wine prices? Does that mean that $5 bottle of wine is a horrible bottle of wine? Not at all. In fact, some cheap wines can be just as good as that $600 bottle of wine. The difference is that the more expensive wines typically involved grapes from one vineyard. These are usually estate bottlings. Cheaper wines are generally outsourced, meaning the grapes used to make the wine come from several vineyards. This means the wines can be cheaper because you can find all the grapes you need to make a varietal or blend or what have you. Also, outsourcing grapes allows a wine to be more consistent from one vintage to the next. Often, estate bottlings vary dramatically from one vintage to the next because of environmental factors.
The second largest factor then would be: demand.
A $5 dollar bottle of wine that hits the market and takes off may run into supply issues. This is the old law of supply and demand. When the supply is low, the demand increases. When that happens, a wine maker may be forced to increase production and that will raise the price of wine per bottle. You may see a slow creep in wine prices or it could jump considerably.
High scores are often the culprit for an increase in demand. Good reviews can add to demand. Other factors that will raise the price of wine is reputation. A winery noted for its past vintages can certainly jack the price of their wine and still make profitable wine sales. But that’s not to say a wine maker can ask for an exorbitant amount of money and get it. The question of how are wines priced will ultimately come down to the consumer. If it’s too expensive, they won’t buy it, despite reputation, supply or score.
good article, although i only partially agree with the part about cheap wines being as good as $600 bottles of wine. perhaps the author was exaggerating to make a point but at least from whatever experience i have, the chances of a cheap entry level bottle of wine matching a premium wine in terms of quality and ageability is very very very rare.
while it doesn't mean more expensive=better, IMO there are certain ranges and tolerances to play around with. some entry level supermarket wine in the $20s may taste better than some in the $30s or perhaps even $40s, but are we go higher and higher, it becomes more difficult. however, within the $50 - $100 bracket, another set of comparisons take place again. There are some expensive wines that do no justify the price as i get a similar level of pleasure from a $50 wine or perhaps even a $40 and rarely so, a $30 wine.
Here are some important factors that affect the price of the wine:
1) Region/subregion - some areas are more 'famous' than others
2) Single estate vs Growers - wines that are harvested from the producers own estate and from a single plot of land is more expensive than wines made from grapes that are bought from growers who are on contract with the producer
3) Manpower - picking frozen grapes in the middle of winter to make ice wine would require more cost to the harvester
4) Yield - Higher quality wines tend to be made from vinee of low yields, meaning they trim the buds and leaves so that only a bunch or two grow on each vine, concentrating the nutrients and flavours into each bunch of grapes.
5) Age of Vines - wines from old vines tend to be more expensive as they represent a higher quality wines as the vines are more robust and deeper roots to draw out nutrients for the grapes
6) Oak Treatment - wines that undergo more oak treatment cost more simply because oak is expensive. unoaked or wines fermented in stainless steel are much cheaper
7) Reputation & Brand - quite obvious
8) Scores & Reviews - a good score from a recognized critic can send prices up by at least 50%
9) Availability - if its a rare wine in your location or due to the low production, the laws of supply and demand will inevitably fall into place.
rather than look at whether a cheap wine is as good as an expensive wine, i'd rather you drink and assess for yourself whether the wine you are drinking is worth the price, instead of wondering if it was as good as the wine that was 3X the price you drank the day before. there are too many variables to consider for the above way of 'assessment' to be effective.
while it doesn't mean more expensive=better, IMO there are certain ranges and tolerances to play around with. some entry level supermarket wine in the $20s may taste better than some in the $30s or perhaps even $40s, but are we go higher and higher, it becomes more difficult. however, within the $50 - $100 bracket, another set of comparisons take place again. There are some expensive wines that do no justify the price as i get a similar level of pleasure from a $50 wine or perhaps even a $40 and rarely so, a $30 wine.
Here are some important factors that affect the price of the wine:
1) Region/subregion - some areas are more 'famous' than others
2) Single estate vs Growers - wines that are harvested from the producers own estate and from a single plot of land is more expensive than wines made from grapes that are bought from growers who are on contract with the producer
3) Manpower - picking frozen grapes in the middle of winter to make ice wine would require more cost to the harvester
4) Yield - Higher quality wines tend to be made from vinee of low yields, meaning they trim the buds and leaves so that only a bunch or two grow on each vine, concentrating the nutrients and flavours into each bunch of grapes.
5) Age of Vines - wines from old vines tend to be more expensive as they represent a higher quality wines as the vines are more robust and deeper roots to draw out nutrients for the grapes
6) Oak Treatment - wines that undergo more oak treatment cost more simply because oak is expensive. unoaked or wines fermented in stainless steel are much cheaper
7) Reputation & Brand - quite obvious
8) Scores & Reviews - a good score from a recognized critic can send prices up by at least 50%
9) Availability - if its a rare wine in your location or due to the low production, the laws of supply and demand will inevitably fall into place.
rather than look at whether a cheap wine is as good as an expensive wine, i'd rather you drink and assess for yourself whether the wine you are drinking is worth the price, instead of wondering if it was as good as the wine that was 3X the price you drank the day before. there are too many variables to consider for the above way of 'assessment' to be effective.
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