Wine literally sold by the glass

Quote:

---

Originally Posted by John 2

Anything "Premium" immediately raises a suspicion in my mind

---

In America, the term is meaningless marketing and merchandising terminology that is almost always meant to convey something better than is really the case.

The term riserva or reserve is used prevalently in the wine industry. In Italy and Spain, placement of the term on the label is highly regulated and conveys a minimum amount of time the wine is aged. Because the wine is aged longer, it is often made of better quality grapes than used to make other wine. As a result, a riserva in those two countries is more expensive than the same wine lacking that designation. However, in most countries including America, use of the term is not regulated, at least as far as I can tell, so it has no more meaning than the term premium used in America.

I don't understand who the target market is for wine sold this way. The label indicates that it can be taken "anywhere." Yet anyone would want the chardonnay to be chilled and wine enthusiasts such as myself would want the red wines (I think there was merlot and cabernet sauvignon) to be slightly chilled. If you can arrange to chill the glass, you can arrange to chill a bottle. Wine out of a bottle that is of the same quality and has a screw cap will be a lot less expensive by volume than this wine and just as convenient in my mind.

Check out the 23-second video at their website.

Quote:

---

Originally Posted by Mike Buckley

Check out the 23-second video at their website.

---

Yes. Well ! Mmm! I think I'll stiick getting my Burgundy sent direct to me from France.

Quote:

---

Originally Posted by Mike Buckley

Check out the 23-second video at their website.

---

Now that video was completely pointless....

I rather suspect that serious (or even semi-serious) wine drinkers are not the target audience for this product.

In fact, I can't quite figure out who the target audience is. As you have pointed out, what's so hard about unscrewing the top of a real wine bottle. Even corks are no issue, if I have my Swiss Army knife along. And of course, you are correct, a portable system that delivers the wine at the proper drinking temperature is even more important (i.e. a cooler).

Like most gimmicks, this product appears to deserve a quick death...

Quote:

---

Originally Posted by GrumpyDiver

Now that video was completely pointless....

---

Yes, but I would have paid the company to be able to be the guy swinging the bat. Of course I would have negotiated that I would get to keep all the broken glass. :D

Mike I have to admire your courage in sampling this wine and taking time to set up the image of the make the I mage and then to post it on CiC.

Slightly off topic I was in the very early seventies given by a then work colleague a single sheet of paper with a typed recipe for a white wine made using raisins. The wine was allegedly ready to drink in twenty one days!!! The recipe named the wine as RF1, we referred to it a7s Rocket Fuel 1. We did make a demijohn or two. Whilst it was drinkable I can't say it was memorable. Some time later I was in a fairly large DIY store (no longer trading) when I spotted a book titled "easy wine making in twenty one days" [emoji3]

Not only did it contain the exact recipe for RF1 it had RF2 as well, so Mike I may still have the book somewhere shall I find it for you to try a recipe or two?
I can't promise that we still have it as we have moved three times since then.

Thanks for the offer, Peter, but I'd rather buy wine than make it. I have a friend who is a scientist who has tried making it a few times, once to reasonably good success. It's easy to buy the dehydrated grapes of many species but the rest is a very tricky process. Besides, I've already taken over our storage room for use as a makeshift studio and I'm absolutely positive that my wife won't allow me to take over any other room to make wine. :D

The wine company is obviously targeting a niche market Mike. Personally I would target the product with a .22 rifle. Saying that there are some surprisingly good wines in casks etc, you only have to sort the good from the bad and that takes hours of research and drinking. Here's to drriinkinggg ;)

Quote:

---

Originally Posted by Mike Buckley

In America, the term is meaningless marketing and merchandising terminology that is almost always meant to convey something better than is really the case.

---

OT but, when I moved here from England where they have the Trades Descriptions Act, I soon learned that "Heavy Duty" actually means barely up to the task !!

Horrible - the product, that is. Shot and PP excellent as always :)

A little surprising is the lack of a chintzy non-existent chateau on the cup, or was that on the other side?

Of course, here in America, it would be kept in the coldest part of the fridge . . .

Quote:

---

Originally Posted by xpatUSA

a chintzy non-existent chateau on the cup, or was that on the other side?

---

Nope.

Quote:

---

Originally Posted by xpatUSA

Of course, here in America, it would be kept in the coldest part of the fridge . . .

---

You're right about that! Is white wine served at more appropriate temperatures in England?

Quote:

---

Originally Posted by Mike Buckley

Is white wine served at more appropriate temperatures in England?

---

Been away from there 30 yrs but, if memory serves, white wine was served at approx cellar temp (54 deg, same as ale).

In our brave new global community, that may no longer be true - for example, in English series on PBS, like "Eastenders", I notice people drinking beer from what look suspiciously like regular American 12-oz bottles, as opposed to proper manly 20-oz glasses - so maybe they, too, drink wine ice-cold these days.