The Price Sensitivity of Wine in Relation to Wine Prices

In this current economy it seems everyone is looking for a wine bargain in terms of price. With everyone cutting back, we become very price sensitive especially in regard to “extras” such as wine.  But is price sensitivity really a new anything new?  For the last thirty years or so, I have been searching for good wine values and I will, like almost anyone else, take the price of the wine into consideration.

Good wine does not have to be expensive and expensive wine may not be necessarily good.

Evidence of this is frequently found in various wine ratings in Parker, the Wine Spectator, Wine Enthusiast and so on. Take, for example, the 2006 Peter Lehmann Shiraz from Barossa Valley, Australia scoring 91 points in the Wine Spectator. I’ve loved this wine for years and at $15 or less is a real bargain. But one will also find many wines of the $50+ variety scoring in the 80′s. But that is a topic of another blog: the relationship of wine prices to ratings.

Back to retail wine prices.

Big Box Discount Retailers and Wine Prices

Wholesale clubs may have started this rush to discounting wine prices and it doesn’t take a rocket scientist to figure out it’s because they buy nationally on quantity. But have you ever looked for a sales associate at a discount whole sale club store like Sam’s Club or BJs to ask about the flavor components of the wine or the possible food pairings for a particular wine? You might find have found a real bargain based on the wine price, but if you require assistance, then it is not to be found.

Then along comes the big wine and spirit stores with their method of pricing wine.

You know them, the wine supermarkets. They line case stack featured wines by the front door as you grab your shopping cart to load up. Then aisles and aisles of what seems to be great wine bargains. A single wine may have 20 separate facings in different parts of the store. Makes it look like a candy shop for adults. Here they have sales associates ready to direct you and answer your most demanding wine question. Or so it seems. In my judgment, they are playing to the novice wine drinker who accepts their responses as fact. Many of them are not fact, and they would rather give what seems to be an informed response than to say they don’t know.

Local Wine Stores and Local Wine Prices

A local friendly wine retailer, and one who knows something about wine, will also buy wholesalers’ “close outs”. These are wines that are sold a deep discounts by the wholesaler to reduce inventory. Sometimes these are distressed wines or sometimes there are some bargains. You just never know. And if you buy a bottle and like it, there is a real good chance that next time you go in (heck, you can even call the next day), it will be gone, never to return. Don’t forget…they are close-outs. 

Trust the Wine Source, not the Wine Price

What if you were to pay say one or two dollars more, but knew you were buying from someone that actually took the time and knew something about the wine, the winery and winemaker? What if you knew that they selected a particular wine from the 1000′s of wines in distribution because it was better? And what if you bought wines from this purveyor, knew their tastes and how they compared to yours? You might even come to trust their judgment and know that the dollar or two you pay extra in the price of the wine would always come with a sense of satisfaction.  Buying wine from a trustworthy wine purveyor does not mean you have to pay a fortune. If $15 is your limit, there are great, highly ranked wines avaialble for $15.00. I’ll bet you can even find some wine priced out at $12 or $10. Don’t forget, “life’s too short to drink bad wine”, but it doesn’t have to be expensive either.

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The Character and Wine of Dr. Loosen

Meeting the Famed Dr. Loosen

dr-loosen-wine-on-the-wayJust recently, my wife, Gigi, and I had the pleasure of meeting THE Dr. Loosen at Luma on the Park in Winter Park, Florida.  Needless to say, the experience was just about as unforgettable as the wines he creates. The setting was perfect.  The invitational wine tasting was held in the Cellar of Luma, a beautiful and very impressive wine vault.  They use this space as a private dining room that can seat up to 48 for gatherings and event and, if you are in the area on Mondays, host some nice wine tasting events. The deserved height Dr. Loosen (aka Ernst we didn’t have to call him Dr all the time, but a part of us certainly wanted to out of sheer respect for this gentleman’s accomplishments) has earned throughout the wine world certainly hasn’t diminished his personable characteristics, and his readily approachable attitude and his exceptional expertise are no doubt two very crucial reasons for his success Having the opportunity to actually taste wine with him was nothing short of extraordinary and as you can tell by the pictures: we had a great unforgettable time!

dr-loosen-wines

Dr. Loosen’s Entry into the World of Wine

dr-loosesn-talks-wineWinemaking is engraved into Dr. Loosen’s pedigree; for over two centuries his estate by the Mosel River in Germany has been in his family, and his family’s legacy throughout the time has been, you guessed it, winemaking.  In essence, our dear Dr. Loosen comes from a kind of royal wine (or, more tellingly, Riesling) family that, in turn, is from and dwells in one of Germany’s many beautiful regions.  What’s particularly interesting about Dr. Loosen’s development as a winemaker, however, is his initial indifference (though this might be too strong a word) toward the industry.  The early Dr. Loosen was quite captivated by the Roman ruins near his estate and, thus, spent the first few years of his career studying archaeology. Based on what I have heard and now seen for myself, I am quite confident that Dr. Loosen would succeed in just about anything he put his mind to, and would have no doubt been a very capable archaeologist if that is where his life had led him.  However, due to the need for an heir, he found himself faced with the choice of maintaining his family’s vineyards or continuing his archaeological studies.  He, obviously, chose the former, and has indeed realized that it was his true calling since.  Dr. Loosen’s decision was and continues to be a blessing to the wine world, particularly when it comes to Rieslings! 

And Wine on the Way Has Some of Dr. Loosen’s Masterpieces Available!

You will recognize the mark of Dr. Loosen by the fine taste and you will know that you’re about to experience winemaking skill that has been honed for over 200 years. We are thrilled to be able to offer his fine wine craftsmanship  here at Wine on the Way: 

Enjoy! I know we did!

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The Art of Wine Cork Crafts

Thinking about wine cork crafts might be a bit difficult after you’ve just consume a bottle of wine or two, but it is only a matter of time before your post-wine self notices the steadily growing mass of bottles and corks in its possession.  Sadly, though not without reason, most people decide to either toss them or, less regrettably, recycle them (the bottles, at least).  However, amongst all that glass and all those corks rests massive potential for your creative side; and, indeed, wine cork crafts are just the beginning of the artistic journey but an awesome beginning nonetheless.  What follows is a short and sweet summary of ways to maximize your wine corks.

Wine Cork Message Board!

cork-bulletin-board A message board made from wine corks?  You bet!  How cool would it be if you showed up one day to work with this sort of creation in your hands?  The physical makeup of a wine cork is perfect for storing tacks, pins, and anything else that is small and has a sharp point that you need in abundance (hey, let your imagination take you wherever you wish).  When you put enough corks together and frame them accordingly, you have yourself a message board waiting to be used at the home or the office.  Not only is making a wine cork board (aka corkboard) an artistic exercise; it is also a fine example of resourcefulness on your part.

Wine Cork Wreath?

Continue reading

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The 100 Point Wine Rating System: Simple and Elegant

Wine Reviews and What They Mean

The 100 point wine rating system is fairly intuitive for most people; all they have to do is think of grade school and, immediately, the fundamental workings of the method are revealed:  higher scores are like an A+ and lower ones like an F (the range is 50 to 100 anything rated below 50 is probably not even wine).  This readily understood means of measuring a wine’s quality is convenient and straightforward for wine enthusiasts (whether amateur or expert) , but there are those who take issue with this way of conducting wine reviews and those who need to know exactly what it represents; and why it is still a very useful  guide to purchasing wine.

The Advantages of 100 Point Wine Rating System for Wine Reviews, and Blind Tasting

A lot of present day wine reviews (i.e. those with the 50-100 scale) seem to rest on the shoulders of one man: Robert Parker an extremely well regarded wine-taster, which is what we hope he is if it is his system many use to judge a wine’s character.  Throughout his career as a wine-taster, he has repeatedly emphasized the need for a system that is both independent from the wine industry and is greatly flexible with its assignment of value judgments to its products.  Consider the difficulties with the following two scenarios.  Continue reading

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South African Wine Review: Mulderbosch Faithful Hound 2005

A South African Wine that Merchants can be proud to sell

When South African Apartheid ended in approximately1994, the market opened up the US wine merchants began to import South African Wines. Soon after, I recall tasting my first South African wine. Wino friends who had been buying and tasting South African wines longer than I, assured me that Continue reading

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Ramey Claret Wine 2006; Ramey Winery

A Napa Valley Claret from the Ramey Winery

The term “Claret” encompasses quite a few definitions over time. Ramey Winery calls this a Claret wine, rather than a simple Cabernet Blend.  This is a worthy classification and true in the sense of traditional Claret especially if we look at the history of Claret wines. The term Claret is commonly used to define a red wine from the Bordeaux region of France.   The five red grapes grown in Bordeaux are: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Malbec ; hence most Bordeaux reds are a blend of those grapesclaret-wines-ramey. Continue reading

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Poor Choices in Wine Food Parings can Ruin a Wine Dinner

Pairing Wine with Food

All wine dinners purport to have one thing in common; the wine pairs well or uniquely to the food it is paired with. There is always the presumption that somewhere along the way of planning for the event, the chef and the sommelier (or the persons in charge of food and wine) actually met and discussed what they proposed pairing and how they complemented each other. I also assume, probably not with a lot of confidence, they may have prepared actually proposed dishes, selected some possible wines and tried them together. What the cost of a reasonable wine dinner these days? $55-$85 ++?  Yes, I understand that the consumer gets their money’s worth, but so does the restaurant. The wine dinner menu is prepped for known number of people, and it brings people to a restaurant or event in good numbers. I am sure I could list other benefits, but I am not a restaurateur and this is a wine blog, not a food blog. Continue reading

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Pinot Noir Wine Review: 2007 Paraiso, a Californian Pinot Noir

It’s Been Said that California Struggles with Pinot Noir.

The Pinot Noir grape is known for being quite fickled; it enjoys a cool growing season yet then demands warmth close to harvest time. In California, cooler areas eventually became identified as prime places to grow Pinot Noirs. The Santa Rita Hills, Russian River Valley, Mendocino’s Anderson valley and the Santa Lucia Highlands all fall into that category.

Santa Lucia Highlands met the Pinot Noir Needs

Along Monterey’s County’s fertile Salinas Valley, the rugged Santa Lucia Mountains separate the Valley from the Pacific Ocean. This allows the vines in this area to take advantage of the cooling ocean breezes and the fogs from Monterey Bay.  The wine grapes here enjoy some of the longest “hang time” in California with the gentle slow ripening of the fruit and create exceptionally intense, complex, and balanced grapes. 

For Californian Pinot Noirs; 2007 was a Very Good Year!

As the  2007 Pinot Noir harvest wrapped up in the Santa Lucia Highlands appellation, the winegrowers reported the potentially best ever quality harvest along with lower-than normal yields. At Paraiso Vineyards, 2007 marked the thirty-first Pinot Noir crush at this district’s founding estates. Vineyard manager and second generation owner, Jason Smith, reported that they picked approximately 250 tons of Pinot Noir, about 30% below normal for the property. Said Smith:

“A very cool spring paired with little rainfall led to smaller clusters and lower bunch weights; the resulting fruit is very concentrated in color and almost perfect acid balance point to a potentially “best ever” Paraiso vintage”

Even at Neighboring vineyards the harvest results were along the same lines: At Pisoni Vineyard, Gary Pisoni predicted that the 07 Pinots would be fantastic with darkness, intensity, and great acidity. Meanwhile, Dan Lee of neighboring Morgan Winery concluded that the eventual 2007 wines should be exceptional. With a cool September, we got the extended hang time we needed. The Pinot Noir has great color and excellent, mature flavors without excessive sugar.

Is it the Best Pinot Noir?

They were not lying or pulling our legs. Granted, I adored a Pinot Noir way before Sideways pushed Merlot out of the way and made Pinot Noir a “red wine star”. I have always found that most Pinots have a  sophisticated poised fruit / acid balance  the makes them incredibly food-versatile and very much likened by my pallet. I have been known to drink a few favorites with real tears in my eyes due to the perfection.  While I am not quite crying yet, this is a really beautiful smooth drinking Pinot.

Paraiso Pinot Noir does Not Disappoint

The color is rich and dark; the light hits it perfectly with a shot of ruby intensity.  Immediately uncorked, it’s completely drinkable and deliciously so; though as I sip the slight changes in the complexity keeps me wanting to pour a little bit more, again and again. The aroma is sweet, yet invigorating; never too rough at all. Before sipping the subtle strawberry seemed stronger, yet after sipping the deeper mineral and earthy goodness draws me back in again. The Paraiso does that “thing” that I love Pinot Noirs for; there is like an explosion of joy in your mouth upon sipping.  First sweet, full of berry, then a long finish with tannins and goodness that is well structured and leaving the drinker wanting more. Other tasting notes call for flavors of nutmeg, pepper, smoke, Bing cherry, red currant, strawberry, tobacco leaf, vanilla, bay laurel and cedar. It is rich and complex and I totally agree with this quote:

“The finish is a beautiful mix of sweet and savory notes which linger in lovely harmony.”

A Pinot Noir that is Perfectly Impressive

Incredibility affordable at $19.00 a bottle, the 2007 Paraiso Californian Pinot Noir is indeed a treasure. With the holiday season upon us, it’s the perfect gift to have on hand that will really impress who ever might receive it from you! With a well deserved Wine Spectator Rating of  92, this tastes like a $75 dollar a bottle Pinot Noir, and the only thing that lacking is a much needed cheese platter that would only make this experience even more impressive.

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Pinot Gris vs. Pinot Grigio

A Brief History of Pinot Gris

Pinot Gris

Pinot Gris

Pinot Gris is the close, close relative of the grape pinot noir, a genetic mutation only centuries old separates them, and they are primarily identified by the difference in their color (the term “gris” is French for gray; “noir” French for black; and “pinot” French for “pine” because of the pinecone-shape of the each vine’s grape formation.

Pinot Gris is also, of course, known for making various spectacular wines.  Its major homeland is in Alsace, a region along France’s eastern border, but it does make its mark elsewhere as well.  This is when the confusion between Pinot Gris and Pinot Grigio arrives on the scene.

Pinot Grigio (aka Pinot Gris)

Pinot Grigio is the name given to pinot gris that is grown in Italy.  To make things still more interesting, Pinot Gris grown outside of Italy can be known as either Pinot Gris or Pinot Grigio (there are California and Oregon variants, for example). In short, the difference between Pinot Gris and Pinot Grigio depends in part on where the grape is grown(which is still, at heart, Pinot Gris, I know, fun) and, as we’ll get into soon, which conventions people wish to use to differentiate one from the other.

Pinot Gris Wines and Pinot Grigio Wines Demystified, Perhaps

The term Pinot Gris is usually reserved for those wines straight from Alsace, and usually have a more flowery and/or fruity flavor (flavors of the latter include melon and grapefruit).  Pinot Grigios are, of course, wines of the same grapes from Italy, but also have plenty of variants from Californian to Australian.  Italian Grigios tend to be dry, light, and pack a mineral tang.  Those from California have stronger flavors and can be citrusy, while still retaining the mineral flavor characteristic of Italian Grigios.

PinotNoir

Pinot Noir Grapes

What you yourself call a Pinot Gris or Pinot Grigio is entirely up to you (again, it is the same grape after all).  Nonetheless, just where and how the grapes were grown means a lot for flavor and, thus, means a lot for people’s categorization of them as either a Gris or Grigio.  The moral of the story here is this:  make sure you and your fellow wine enthusiasts agree on a standard for the difference between Pinot Gris and Pinot Grigio before you begin discussing them, lest your day of tasting be overwhelmed by confusion.

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Peter Lehmann 2006 Barossa Shiraz; an Australia Red Wine Review

Peter-Lehmann-2006-Barossa-ShirazAn Australia Shiraz Wine Review

Peter Lehmann’s 2006 Barossa Shiraz is the third in a consecutive of great vintages from this Barossa wine producer following the earlier years of 2004 and 2005. The 2006 Shiraz has been given a 91 point rating form Wine Spectator and has also been given the #54 spot in the best 100 wines of the year.

Australia’s Barossa Valley; Meant for Shiraz Wines

The Barossa Valley of Australia is one of the world’s great wine regions; revered alongside Bordeaux, Napa and Tuscany with good reason. With consistently outstanding vintages over the past 150 years, six generations of grape growers and winemakers have established the Barossa as Australia’s leader in crafting wines. Peter Lehmann once said that when God created Shiraz, he did so with the Barossa in mind as both the soil and climate are ideal for producing full flavored, fruit filled Australian Shiraz wines. Indeed, God has shine upon the Barossa. The direct descendents of Rhone Valley cuttings have lived on in Barossa since the 1840′s. When so much of the great vines of the world were destroyed by phylloxera, Barossa was spared. When asked why the Barossa could make so many different wines, Peter Lehmann replied, “Because we can!” and, it’s safe to add, that he should.

Peter Lehmann 2006 Barossa Shiraz Tasting Notes

When poured into my glass, the color literally made me gasp. Here is the most beautiful dark red that I think I have ever seen. So dark, almost black within its depths, but then the riches ruby red shines along the rim. If I could get my hair this color I would be the happiest person in the world. Seriously, someone should tell Clairol. The nose is a bit strong in the alcohol content at first, but deeper fruits shine through; black fruits, dark plums, some bittersweet chocolate, and the oak. Makes sense as the wine has been matured in French and American oak hogsheads for 12 months prior to bottling. The 2006 Barossa Shiraz is a robustly structured wine, with mouth-filling generous fruit. It finishes firm with powdery tannins that continue to soften when it is allowed to breath. Not for the more delicate of food paring, this Shiraz needs something strong and bold to compliment. I have a strong urge for a gorgonzola stuff rack of lamb and am thinking that my mere lunch salad will not be what I am looking for.  The winemakers site recommends rich meat casseroles, steak and roast beef and wonderful with an aged cheddar or pecorino to which I would concur.  Beautiful, strong and rich, yet soft and fruitful; give it some time to open and breath to get the full enjoyment from this ruby delight. It would look just smashing in an antique glass decanter. Wine on the Way is thrilled to be able to offer you Peter Lehmann 2006 Barossa Shiraz on sale for $12.00 a bottle. And Clairol, take notice; I will be looking for a special read called Barossa!

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