The Official Wine Thread - Page 823

Originally Posted by tattersall 

Try the Puzelat if you get the chance, you won't be disappointed. It is a blend that includes Pineau d'Aunis, gamay and some other stuff.
Very pure taste, no oakyness, not tannic, just good easy drinking with a meal. The price on your list is good too, I think I get it retail at $24 up here.

Originally Posted by patrickBOOTH 

Oh, I know it. I have had it before. Good stuff. I thought it was 100% Gamay?

Gamay complété de Grolleau et parfois de Pineau d’Aunis cultivés en bio sur les silexs de la vallée du Cher. Elevé en cuve, ce vin est mis en bouteille au printemps afin d’y préserver la fraicheur arômatique du fruit.

Originally Posted by patrickBOOTH 

Here is the list at the place we are going tonight:
DOMAINE J. CHAMONARD "Le Clos De Lys", Morgon, Gamay, '09 -- 52.00
THIERRY PUZELAT "Le Telquel", Touraine, VDT, Gamay, '09 -- 30.00
CATHERINE & PIERRE BRETON "Nuits D'Ivresse", Bourgueil, Cabernet Franc, '08 -- 65.00
CATHERINE & PIERRE BRETON "St. Louans", Chinon, Cabernet Franc, '08 -- 84.00
DOMAINE MARCILLET, Bourgogne, Pinot Noir, '08 -- 40.00
DOMAINE MAUME, Bourgogne, Pinot Noir, '08 -- 60.00
CHARLES JOGUET "Franc de Pied", Chinon, Cabernet Franc, '06 -- 85.00
DOMAINE BELLIVIERE "Le Rouge Gorge", Couteaux Du Loire, Pineau d'Aunis, '09 -- 65.00
R. FRERES "Tour de Pierres", Pic Saint Loup, Syrah, Grenache, '09 -- 34.00
DARD & RIBO, St. Joseph, Syrah, '08 -- 95.00
MAXIME-FRANCOIS LAURENT, Cotes du Rhone, Grenache, Syrah, '09 -- 54.00
DOMAINE GRAMENON "La Papesse", S. Rhone, Grenache, Syrah, '09 -- 80.00
DOMAINE MAESTRACCI "E Prove", Corsica, Niellucio, '07 -- 50.00
DOMAINE TEMPIER, Bandol, Mourvedre, Carignan, '08 -- 90.00
I have had a few of these, it seems that they are about double what I paid in the wine shop.

Originally Posted by Raoul Duke 

If that Bandol didn't retail for $25, I would go for that. Prices like that make me glad I can (a) generally BYO for $25 or less, (b) cook awesome food at home and drink the bottles I already have.

Originally Posted by Piobaire 

Exactly. I do notice steakhouses seem to be very heavy on the business crowd too.
I would not pay retail let alone the restaurant price that was paid. How was it? CA Cab S. on steroids. Super concentrated, lots of oak, tons of dark fruit are my memories.
While I think every place that has a food and alcohol component probably share similarities I think their is great differences in business models from a tapas wine bar vs. say a high end steakhouse. The place you are talking about probably has a far lower overhead with a greatly higher velocity of inventory turns than a place that cellars its own wine for aging. Most wine bars, of the type you describe, concentrate on youngish "drink now" types of wines while higher end places often cellar wines for extended periods of time. Also, there will be fewer FOH hours per customer in a wine-tapas bar, "turns" are far faster, etc.
It's basically the difference between running a Ritz Carlton vs. a Holiday Inn Express.

Originally Posted by b1os 

A question to Slew & co. How do you know whether a wine from 1970/1980/1990 or whatever that someone offers you is still "good", i.e. was stored correctly?

Originally Posted by Manton 

there are certail "tells" but none are infallible.
If you see a low fill (the liquid is low in the neck or below the neck) that is a bad sign. If you see sticky stains coming down from under the foil onto the neck, bad sign. Press the cork with your thumb. If it's squishy, bad sign.

Originally Posted by Bhowie 


Yeah, inventory turnover should be much faster than most other on premise locations. They are also getting deeper deals on their BTG bottles. Kyle do you guys have BTG pricing for wine, does it depend on your distro? Companies are also happy to pay for placements, by the bottle, and BTG pours at these places. Sometimes the suppliers might not make a ton of money, but they deprive competitors of market share and these placements can translate to better turnover off premise.

Again, I don't know a terrible amount about this subject, Slew certainly knows more than myself. Not all places are like this, not everyone is a whore. Some places, like CG mentioned, operate in a more "wholesome" fashion, whatever that even really means. I also don't know anything about the high end side of wine. I'd hope it is more about love of the game at that point,but I kind of doubt it. I think the things I talked about are more true for "commodity" wines.

Originally Posted by Piobaire 

Damn, that MBA finally paid off. I was just guessing at all this stuff.

Originally Posted by Bhowie 

I wish there were more business oriented people in the industry. No reason why you can't turn a profit and have offer exceptional service and goods.

Originally Posted by Bhowie 

Yeah, inventory turnover should be much faster than most other on premise locations. They are also getting deeper deals on their BTG bottles. Kyle do you guys have BTG pricing for wine, does it depend on your distro?

Originally Posted by Manton 

there are certail "tells" but none are infallible.
If you see a low fill (the liquid is low in the neck or below the neck) that is a bad sign. If you see sticky stains coming down from under the foil onto the neck, bad sign. Press the cork with your thumb. If it's squishy, bad sign.