Comments on: UPDATED American Market for Wine - OIV Day 2 http://www.pinotblogger.com/2006/07/11/the-american-market-for-wine-oiv-day-2/ A blog about starting and building a family winery in the Russian River Valley Mon, 08 Sep 2008 10:45:14 +0000 http://wordpress.org/?v=2.6.1 By: Stefano http://www.pinotblogger.com/2006/07/11/the-american-market-for-wine-oiv-day-2/#comment-23355 Stefano Tue, 24 Apr 2007 17:23:30 +0000 http://www.pinotblogger.com/2006/07/11/the-american-market-for-wine-oiv-day-2/#comment-23355 While the idea that wines stays fresh for three days is great for the industry and does make people more want to open wines, I think that the above statements are a little too enthusiastic. If a marginal wine drinker opens a light white like a dry reisling and doesn't refrigerate it or if they open a lighter red like beajolais nouveau or a dolcetto they might be more turned off by the whole wine experience if they expect all wines to be as good or better the second day. This is especially true for a lot of California wines that are very friendly in the beginning but then lead to a dissapointing and flimsy end. I guess I would say....don't be afraid to try wines the second day, there is a chance that the wines might be better. It might not, but, to me, it is those types of chances that makes drinking wine so fun. While the idea that wines stays fresh for three days is great for the industry and does make people more want to open wines, I think that the above statements are a little too enthusiastic. If a marginal wine drinker opens a light white like a dry reisling and doesn’t refrigerate it or if they open a lighter red like beajolais nouveau or a dolcetto they might be more turned off by the whole wine experience if they expect all wines to be as good or better the second day. This is especially true for a lot of California wines that are very friendly in the beginning but then lead to a dissapointing and flimsy end.

I guess I would say….don’t be afraid to try wines the second day, there is a chance that the wines might be better. It might not, but, to me, it is those types of chances that makes drinking wine so fun.

]]> By: huevos con vino » Blog Archive » Sea Smoke: Update for the 2004 vintage http://www.pinotblogger.com/2006/07/11/the-american-market-for-wine-oiv-day-2/#comment-1166 huevos con vino » Blog Archive » Sea Smoke: Update for the 2004 vintage Fri, 14 Jul 2006 05:25:06 +0000 http://www.pinotblogger.com/2006/07/11/the-american-market-for-wine-oiv-day-2/#comment-1166 [...] Josh over at PinotBlogger (who still has my link spelled wrong, but that’s okay because I’m happy to have the link in the first place) lists this concept as a key takeaway from a talk at UC Davis.  “Know your customer and build a real relationship with them.”  I think that’s dead on.  I know I’m a lot more likely to buy wine from a friendly, outgoing winemaker who does things right in the vineyard and in the tasting room.  I’m far less likely to keep buying wine, even if it’s good wine, from a total jerk who acts like his or her wine is superior, worth the extra $50/bottle because of what’s written on the label, etc., etc.  No thanks! [...] [...] Josh over at PinotBlogger (who still has my link spelled wrong, but that’s okay because I’m happy to have the link in the first place) lists this concept as a key takeaway from a talk at UC Davis.  “Know your customer and build a real relationship with them.”  I think that’s dead on.  I know I’m a lot more likely to buy wine from a friendly, outgoing winemaker who does things right in the vineyard and in the tasting room.  I’m far less likely to keep buying wine, even if it’s good wine, from a total jerk who acts like his or her wine is superior, worth the extra $50/bottle because of what’s written on the label, etc., etc.  No thanks! [...]

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