I agree. There's no better example of diminishing returns

​@@Ultrasuede1This. And there's so much pure BS above $50 (retail; $100 in a restaurant) it's not just diminishing but negative on average. So many strikeouts for so few home runs. And despite the proliferation of information on the Internet it's still extremely hard to find trustworthy reviews on so many bottles.

@@blairhoughton7918100% best way is to do the review oneself. Never trust anyone’s opinion over your own

⁠@@blairhoughton7918depends on a few factors though, especially in those big named regions. $50 can be the cheapest option these days in much of burgundy. In Bordeaux $50 can get you a great bottle that’s usually good to drink on release, but that $100 bottle needs a lot of time to resolve itself, so isn’t going to taste as open as that $50 one. But in due time, that $100 wine would likely knock the socks off of the $50 one.

5 stars? That’s hotels

@@KokkiePiet Yes. And 5 star hotels have in general excellent restaurants. What are you interested in my resume ? Sorry, not looking for a job

Smart move! But now you are in the market for gamay and whites instead! :D

ikr. Burgundy just has to get over itself.

My main problems: lugging the case into my cellar (my back). Then trying to fit it into my racking.

How are you related ? Or are u just a common people

Correct, it's all about what you like

Leaving it open for a day would do it. But she glossed over the idea of decanting. She did say aeration, which is the point. I wonder if there are videos of experiments with using a blender. I know there are some from several years ago testing aeration gadgets. A decanter or just a good bit of swirling in a glass will do. Though I have encountered wines that changed character entirely just being poured at various times over a couple of hours. I've drunk enough to know the general profile of wines, so it was clear that these had a marked dumb quality at first then an improvement to a peak of depth and profile after an hour then a decline to ordinary quality over the next. So it happens. But it's really rare, at least at the sub-$50-retail space I try to stick to. As for price yeah there's a ton of delicious stuff down there, and I've been really disappointed by $200-300 wines, but one of the best I've ever had was $800, so there's a gamble to be made on it. Relying on competent and honest reviewers (they're getting rare themselves) and ignoring marketing is the way to go.

She said, it is not always a good idea. She did not say that.

All home made from those juices are not the same as vineyard wines in that they need to be drunk in the first 2 years. Our you-make-it companies here in BC Canada, tell us that. So what does that tell you about potential, yes they have no potential.

They are a con. Quite simply. Get a decent bottle of less well known area wine preferably from Argentina or Chile.

Waiter for almost twenty years back in the 70's and I don't bother tasting wines these days as there's rarely any problems with them. Did get a surprise on holiday in New York with wife where we were treated to a lovely dinner by our daughter. Our waitress however appeared less than happy at our arrival and we had to call her back to order some wine while we looked at the (thrown down) menus. Bottle of Sauvignon Blanc at $75...... why is basic wine so expensive in America, that would be $30 in the UK !? Wine arrives and she makes big show of presenting the wine to our daughter who told her fine, just pour. One bottle rapidly disgorged into three large glasses and she vanished which is when we discovered it wasn't chilled af all..... straight off the shelf and warm. The waitress was taken aback when we complained about the warm wine insisting it was cold when she served it but removed the glasses and poured the wine back into the bottle before sticking it in a wine chiller and left it on our table...... We had all tasted the wine but she thought this was hygienic! Had to get the manager who removed it and brought a fresh chilled bottle just as our waitress walked out the door with her coat on. Meal was lovely as was the chilled Sauvignon Blanc.

Exactly. In glass or decanter.

I had that at a well known London Club. Corked. I think the waiter knew as well and was trying to pass off tat.

Maybe she meant blue eye fillet, wrapped in bacon stuffed with Belon oysters served on foie gras, w shaved perigord on top?…that’s what I’d hear if lentil bake was mentioned but I have a well trained babel fish

Yes please.......

Of which there are some pretty crap ones. Better to go for similar - though I won't tell you which as I don't want them getting too expensive.

Well, there still is "terroir". Is a Chassagne-Montrachet better than Santenay? Not necessarily. Is it better than a Pinot Noir (or Chardonnay) from the Languedoc? Maybe, maybe not. But it will surely be very different.

Agreed. Overpriced and overrated. Also for some reason the acting community went in for buying up poor vineyards. They'd have done better to listen to the locals and grow the right grape for the area. All the experts cant tell you jack but the locals will give you the intelligence if you ask them properly about the history of the area..

It's irrelevant for wines meant for drinking at purchase, while screwtop is a mistake for wines meant to be aged, even with the risks cork brings.

​@@blairhoughton7918 Absolutely........ Clearing out my late father's home where we found several bottles of red wine dating back to the 70's which were mostly leaking with perished corks and large vinegar content. Admittedly there was a Cotes Roannaise and a Beaujolais Nouveau from 1989 but also a Chateau Giscours Margaux 1983 and a Chateau Meyne, Saint Estephe 1976. Sadly poured down the sink!

Three pints? Though if you go out on the lash often it's better to spend the cash with mates and a couple of bottles.

You'd be missing out then. One of the best pairings I've ever been served was roasted beef marrow bone with a white Rioja.

@@ecmo11 I'd agree. It's about the pairing of flavours, but it's down to the individual wine and the individual dish, and should not be doctrinaire. For example, a big, rich new-world Chardy can cope nicely with red game meats, in my opinion. Aside from all that, _de_ _gustibus_ _non_ _est_ _disputandum_ : if one _likes_ a white with red meat, one ought have at it without qualm, After all, whose business is it but one's own?

Veal in a creme sauce? Pink pork with mushrooms and crème? Open you eyes man

If they're all sour and taste like grape stems or pickled onions, you're getting unlucky or trusting James Suckling reviews...

97+ percent of science disagrees with you.

​@@blairhoughton7918 97 per cent of science is paid for.

Well checkout the big brain! Thank goodness you’re here!

She didn’t go on. She just said it’s pointless marketing and all it does is add to the carbon footprint. Then she moved on.