The Guy Who Broke Wine

https://punchdrink.com/articles/guy-who-broke-wine-gary-vee-vaynerchuk/ It’s not until episode 58 of Wine Library TV, the wine vlog that became a sensation in the late aughts, that the show really discovers what it’s about.

Up to that point, it had seemed like a corporate executive’s idea of what a wine Web series should be. Dressed in business casual, Gary Vaynerchuk, a young salesman who ran a 37,000-square-foot wine shop in Springfield, New Jersey, would face the camera, speaking in a calm, bedside manner about the emerging Bordeaux market or cult California cabernets.

Ah, but supply and demand.

I (”I” being my family) have a medium-sized vineyard (that I don’t run; it’s run by a well-known company from France) in Israel.

They have it down to the 1/4 dunham (I think a dunam is like a 1/4 acre) which grapes grow where and which are to be used for actual fine wines.

Not many of those special spots in a large vineyard.

So, yeah, the process is not the same. But the supply of the right grapes, grow right, in the right spots is scarce.

Added to the supply issue, is these finer grapes are harvested in a kosher manner (using only observant Jewish workers — typically yeshiva kids), which adds to the cost.

The product ends up being something the guy who owns the land isn’t willing to pay for! Ha.

Pride of Cucamonga Muscatel

The extra good stuff!

My wino buddy always said, the good stuff almost always uses a cork. Not some cheap twist off!

I don’t usually drink wine, but when I do, I go for the bottle with a cork.

It is convenient for families to have part of their wine in pint bottles.

That Wine is much best when quite fresh opened, is a fact it is needless to observe,—half a Pint of Wine (i. e. 8 ounces, i. e. 4 ordinary wine-glasses) is as much as most people (who have not spoiled their stomachs by intemperance) require.

Various expedients are resorted to for the purpose of communicating particular flavours to insipid wines. Thus a nutty flavour is produced by bitter almonds; factitious Port wine is flavoured with a tincture drawn from the seeds of raisins; and the ingredients employed to form the bouquet of high-flavoured wines, are sweet-brier, oris-root, clary, cherry laurel water, and elder-flowers.

The flavouring ingredients used by manufacturers, may all be purchased by those dealers in wine who are initiated in the mysteries of the trade; and even a dedicated website with instructions for preparing them as well as explaining the whole mystery of managing all sorts of wines, may be accessed for a payment of a reasonable fee.

The sophistication of wine with substances not absolutely noxious to health, is carried to an enormous extent in this metropolis (New York City). Many thousand barrels of spoiled cider are annually brought in from the countryside, for the purpose of being converted into fictitious and overpriced Port wine. The art of manufacturing spurious wine is a regular trade of great extent in this here metropolis.

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