Comments on: Those random wine medals A slice of lime in the soda Sun, 26 Oct 2014 19:05:02 +0000 hourly 1 By: Lawrence Osborne Wed, 09 Sep 2009 19:49:20 +0000 Also, these statistical samplings of blind tastings are nearly always conducted with people who know nothing about wine. Duh. If you put a panel of eight year olds in front of a screen and ask them rate the difference between Scooby Dooby Doo and Lawrence of Arabia will they tell you something you didn’t already know?

By: kUAS Tue, 08 Sep 2009 18:28:12 +0000 Unfortunately the paper does not separate out the different varietals. I am convinced that all chardonnays taste the same, so I am not surprised by the random result in that case. Cabernets are a different matter.

By: renvoie-la-soupe Wed, 02 Sep 2009 22:52:57 +0000 Wine is a living thing – not a sterelized x-rayed can of drink.
It’s taste can be temporarily or definitely altered by transportation, conditions of storage etc…
In wine countries, it is’nt much of a problem for everyday-wine, a plain product. Top products used to be rather sundays wines only, years ago, before the US$ speculation.
Some wines have some kind of magic. It makes you so happy – just the way very good cooking does.
Sometimes the very good cooking is that of famous & expensive chefs, sometimes it is that of friends, or a very gifted wife.
But this magic – both of food and wine – has become a thing of misleading fame, corrupt trading, gross speculation – please never read anything signed P*rker about wines, it is as truthfull as a C*A report.
How do you get good magic for little money?
Ha ha! I think you would need some magic of yourself.
It does’nt mean no good & afordable wines are made any longer.
But maybe they can’t make their way in your country.
Ha ha!

By: odograph Wed, 02 Sep 2009 15:05:38 +0000 Well, “cheap guy” says … “not me.”

It seems like more reason to throw a good dinner party.

(Consider that part of the Julia Child resurgence, in this time of restaurant decline, if you will.)

By: crocodilechuck Wed, 02 Sep 2009 08:26:28 +0000 when one drinks wine with meals and friends for the purposes of pleasure as a matter of course…the ‘selection decision’ becomes of marginal import. Salut!

By: JD Tue, 01 Sep 2009 22:15:06 +0000 >>Of course, knowing that the price and the quality don’t correlate, you might have higher expectations of the cheap wine in a restaurant than you would otherwise have, causing it to taste better.<<

Actually, one thing about the bottom of the wine list in many (not all) restaurants is that here is where the sommelier has gone out of his or her way to seek out a wine with good qualities that does not cost the restaurant a fortune. Perhaps this selection should best be made via blind tasting. Of course there are low-cost restaurant wines that are simply awful, but in this world awash with excess grapes, inexpensive yet interesting wines should be (relatively) easy to find.

By: GaryD Tue, 01 Sep 2009 20:42:13 +0000 I had a job years ago selling stuffed animals door to door (yes, it sucked). I could double my sales by saying that customers were limited to 2 of any item that they seemed to take a fancy to. Instead of buying 1, by introducing the threat of scarcity, I could trigger some kind of hoarding mechanism and get them to buy 2. Fun, but kind of depressing as well even after all these years.

By: dk Tue, 01 Sep 2009 20:37:04 +0000 I’ve done some work on this, and I believe the paper only shows that these state fair judges are consistent. Professional critics like Parker and Wine Spectator are remarkably consistent in their tastings.

By: bdbd Tue, 01 Sep 2009 20:01:14 +0000 So restaurants and bars should serve randomly from their inventory, charge a price that covers average cost, and offer “red wine” “white wine” “scotch” “bourbon” “gin” etc (maybe get fancy with the wine, go for “bordeaux” “merlot” “rhone” “plonk” or whatever).

I clearly remember from my days working in quasi fancy restaurants instances of snooty customers sending back a scotch, saying “I ordered Pinch, this is not Pinch” (do they still make Pinch?) so the bartender would send them a replacement made with bar scotch, which was deemed accurate. Then one of us would get to drink the real Pinch!

By: Norma Peratt Tue, 01 Sep 2009 19:36:39 +0000 I am not a wine snob, but know several. You either like it or you do not. Cost is not a factor. If I find a wine on a restaurant menu that I know and like, I just decide if I want to pay for it. Usually, I look for something I am not familiar with that is less costly. I am usually happy with my pick.