Wine pricing

[eyePod]

I guess I will mention the Baja California Norte wineries like Santo Tomas and Monte Xanic. Their high end wines in my opinion deliver some real value.

[temeculaguy]

kewp, obviously you are looking for high resveritrol, region is as important as grape variety. Pinot is not a magic bullet, california pinots have very low resveratrol compared to european wines (spanish and french are the highest0. Oregon, New York and Florida reds are much higher than california. If you are looking specifically for health, high resveratrol and price (as opposed to taste), then go to trader joes and get $3-5 anything red from france or spain, they have the highest levels (tj’s has cheap malbecs and they are high in it). It is those countries that are the reason science has been searching for answers to the french paradox. Ultimately they will isolate it and sell it as a supplement, the current supplements are irradic and unregulated (plus pills never really work as good as food). The reason scientists have been trying to figure this out is that the average french person who smokes, eats a high fat diet and drinks a bottle of wine a day is healthier than an american who doesn’t smoke, excercises and eats a healthy diet. Most of our wines are very low in resveratrol because it isn’t so much the varietal but the exposure of the living grapes to bacteria. The grapes produce the resveritrol to fight off the invader and the skins are fermented in red wine (not much with whites). The amount needed, which wines have the most (recently they found extremely high levels in muscadine grown in florida and n. carolina) are changing with each study. A study just released showed that mice started on it late in life didn’t live longer like mice raised on it from a young age (which may explain the french paradox as they start much younger as wino’s than we do, our teenagers drink beer). To be safe, just in case they find out it is another component, experiment with the french and spanish wines and dont drink the same wine every night for a year, mix it up a little, just in case you find out later the one you picked didn’t have in it what worked. For $7, you can get a bottle of mouton cadet at trader joes, it is the budweiser of france. http://en.wikipedia.org/wiki/Resveratrol#cite_note-PNS-77

As far as boxes go, I’m not ready yet so I can’t make a reccomendation. I have recently accepted synthetic corks and screw caps, so I am making strides, but mylar packaging and i haven’t come to an understanding just yet, perhaps in time we will. I also think the market for pinot in boxes is too small for many producers to do it. Pinot is a pain in the ass to make, after all that work, winemakers will be reluctant to box and dump it unless it is bad.

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.

[temeculaguy]

kewp, obviously you are looking for high resveritrol, region is as important as grape variety. Pinot is not a magic bullet, california pinots have very low resveratrol compared to european wines (spanish and french are the highest0. Oregon, New York and Florida reds are much higher than california. If you are looking specifically for health, high resveratrol and price (as opposed to taste), then go to trader joes and get $3-5 anything red from france or spain, they have the highest levels (tj’s has cheap malbecs and they are high in it). It is those countries that are the reason science has been searching for answers to the french paradox. Ultimately they will isolate it and sell it as a supplement, the current supplements are irradic and unregulated (plus pills never really work as good as food). The reason scientists have been trying to figure this out is that the average french person who smokes, eats a high fat diet and drinks a bottle of wine a day is healthier than an american who doesn’t smoke, excercises and eats a healthy diet. Most of our wines are very low in resveratrol because it isn’t so much the varietal but the exposure of the living grapes to bacteria. The grapes produce the resveritrol to fight off the invader and the skins are fermented in red wine (not much with whites). The amount needed, which wines have the most (recently they found extremely high levels in muscadine grown in florida and n. carolina) are changing with each study. A study just released showed that mice started on it late in life didn’t live longer like mice raised on it from a young age (which may explain the french paradox as they start much younger as wino’s than we do, our teenagers drink beer). To be safe, just in case they find out it is another component, experiment with the french and spanish wines and dont drink the same wine every night for a year, mix it up a little, just in case you find out later the one you picked didn’t have in it what worked. For $7, you can get a bottle of mouton cadet at trader joes, it is the budweiser of france. http://en.wikipedia.org/wiki/Resveratrol#cite_note-PNS-77

As far as boxes go, I’m not ready yet so I can’t make a reccomendation. I have recently accepted synthetic corks and screw caps, so I am making strides, but mylar packaging and i haven’t come to an understanding just yet, perhaps in time we will. I also think the market for pinot in boxes is too small for many producers to do it. Pinot is a pain in the ass to make, after all that work, winemakers will be reluctant to box and dump it unless it is bad.

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.

[temeculaguy]

kewp, obviously you are looking for high resveritrol, region is as important as grape variety. Pinot is not a magic bullet, california pinots have very low resveratrol compared to european wines (spanish and french are the highest0. Oregon, New York and Florida reds are much higher than california. If you are looking specifically for health, high resveratrol and price (as opposed to taste), then go to trader joes and get $3-5 anything red from france or spain, they have the highest levels (tj’s has cheap malbecs and they are high in it). It is those countries that are the reason science has been searching for answers to the french paradox. Ultimately they will isolate it and sell it as a supplement, the current supplements are irradic and unregulated (plus pills never really work as good as food). The reason scientists have been trying to figure this out is that the average french person who smokes, eats a high fat diet and drinks a bottle of wine a day is healthier than an american who doesn’t smoke, excercises and eats a healthy diet. Most of our wines are very low in resveratrol because it isn’t so much the varietal but the exposure of the living grapes to bacteria. The grapes produce the resveritrol to fight off the invader and the skins are fermented in red wine (not much with whites). The amount needed, which wines have the most (recently they found extremely high levels in muscadine grown in florida and n. carolina) are changing with each study. A study just released showed that mice started on it late in life didn’t live longer like mice raised on it from a young age (which may explain the french paradox as they start much younger as wino’s than we do, our teenagers drink beer). To be safe, just in case they find out it is another component, experiment with the french and spanish wines and dont drink the same wine every night for a year, mix it up a little, just in case you find out later the one you picked didn’t have in it what worked. For $7, you can get a bottle of mouton cadet at trader joes, it is the budweiser of france. http://en.wikipedia.org/wiki/Resveratrol#cite_note-PNS-77

As far as boxes go, I’m not ready yet so I can’t make a reccomendation. I have recently accepted synthetic corks and screw caps, so I am making strides, but mylar packaging and i haven’t come to an understanding just yet, perhaps in time we will. I also think the market for pinot in boxes is too small for many producers to do it. Pinot is a pain in the ass to make, after all that work, winemakers will be reluctant to box and dump it unless it is bad.

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.

[temeculaguy]

kewp, obviously you are looking for high resveritrol, region is as important as grape variety. Pinot is not a magic bullet, california pinots have very low resveratrol compared to european wines (spanish and french are the highest0. Oregon, New York and Florida reds are much higher than california. If you are looking specifically for health, high resveratrol and price (as opposed to taste), then go to trader joes and get $3-5 anything red from france or spain, they have the highest levels (tj’s has cheap malbecs and they are high in it). It is those countries that are the reason science has been searching for answers to the french paradox. Ultimately they will isolate it and sell it as a supplement, the current supplements are irradic and unregulated (plus pills never really work as good as food). The reason scientists have been trying to figure this out is that the average french person who smokes, eats a high fat diet and drinks a bottle of wine a day is healthier than an american who doesn’t smoke, excercises and eats a healthy diet. Most of our wines are very low in resveratrol because it isn’t so much the varietal but the exposure of the living grapes to bacteria. The grapes produce the resveritrol to fight off the invader and the skins are fermented in red wine (not much with whites). The amount needed, which wines have the most (recently they found extremely high levels in muscadine grown in florida and n. carolina) are changing with each study. A study just released showed that mice started on it late in life didn’t live longer like mice raised on it from a young age (which may explain the french paradox as they start much younger as wino’s than we do, our teenagers drink beer). To be safe, just in case they find out it is another component, experiment with the french and spanish wines and dont drink the same wine every night for a year, mix it up a little, just in case you find out later the one you picked didn’t have in it what worked. For $7, you can get a bottle of mouton cadet at trader joes, it is the budweiser of france. http://en.wikipedia.org/wiki/Resveratrol#cite_note-PNS-77

As far as boxes go, I’m not ready yet so I can’t make a reccomendation. I have recently accepted synthetic corks and screw caps, so I am making strides, but mylar packaging and i haven’t come to an understanding just yet, perhaps in time we will. I also think the market for pinot in boxes is too small for many producers to do it. Pinot is a pain in the ass to make, after all that work, winemakers will be reluctant to box and dump it unless it is bad.

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.

[temeculaguy]

kewp, obviously you are looking for high resveritrol, region is as important as grape variety. Pinot is not a magic bullet, california pinots have very low resveratrol compared to european wines (spanish and french are the highest0. Oregon, New York and Florida reds are much higher than california. If you are looking specifically for health, high resveratrol and price (as opposed to taste), then go to trader joes and get $3-5 anything red from france or spain, they have the highest levels (tj’s has cheap malbecs and they are high in it). It is those countries that are the reason science has been searching for answers to the french paradox. Ultimately they will isolate it and sell it as a supplement, the current supplements are irradic and unregulated (plus pills never really work as good as food). The reason scientists have been trying to figure this out is that the average french person who smokes, eats a high fat diet and drinks a bottle of wine a day is healthier than an american who doesn’t smoke, excercises and eats a healthy diet. Most of our wines are very low in resveratrol because it isn’t so much the varietal but the exposure of the living grapes to bacteria. The grapes produce the resveritrol to fight off the invader and the skins are fermented in red wine (not much with whites). The amount needed, which wines have the most (recently they found extremely high levels in muscadine grown in florida and n. carolina) are changing with each study. A study just released showed that mice started on it late in life didn’t live longer like mice raised on it from a young age (which may explain the french paradox as they start much younger as wino’s than we do, our teenagers drink beer). To be safe, just in case they find out it is another component, experiment with the french and spanish wines and dont drink the same wine every night for a year, mix it up a little, just in case you find out later the one you picked didn’t have in it what worked. For $7, you can get a bottle of mouton cadet at trader joes, it is the budweiser of france. http://en.wikipedia.org/wiki/Resveratrol#cite_note-PNS-77

As far as boxes go, I’m not ready yet so I can’t make a reccomendation. I have recently accepted synthetic corks and screw caps, so I am making strides, but mylar packaging and i haven’t come to an understanding just yet, perhaps in time we will. I also think the market for pinot in boxes is too small for many producers to do it. Pinot is a pain in the ass to make, after all that work, winemakers will be reluctant to box and dump it unless it is bad.

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.

[stockstradr]

TIP for those who find Blackstone’s Merlot to be drinkable:

Safeway has a deal NOW (maybe not next week) where Blackstone is Buy one then get the 2nd for $0.10, plus the store I visited let me combine that with the 10% off when you buy six bottles. Basically you pay the retail price of $13 each for three, get the other three for $0.10 each, then you get another 10% off the whole lot.

The price is then about $6/bottle which is quite a steal.

But you have to pick a stupid-looking cashier because I think officially they are not supposed to let you double up those specials. Yet, last night I was able to get the above deal at Bay Area Safeways.

[stockstradr]

TIP for those who find Blackstone’s Merlot to be drinkable:

Safeway has a deal NOW (maybe not next week) where Blackstone is Buy one then get the 2nd for $0.10, plus the store I visited let me combine that with the 10% off when you buy six bottles. Basically you pay the retail price of $13 each for three, get the other three for $0.10 each, then you get another 10% off the whole lot.

The price is then about $6/bottle which is quite a steal.

But you have to pick a stupid-looking cashier because I think officially they are not supposed to let you double up those specials. Yet, last night I was able to get the above deal at Bay Area Safeways.

[stockstradr]

TIP for those who find Blackstone’s Merlot to be drinkable:

Safeway has a deal NOW (maybe not next week) where Blackstone is Buy one then get the 2nd for $0.10, plus the store I visited let me combine that with the 10% off when you buy six bottles. Basically you pay the retail price of $13 each for three, get the other three for $0.10 each, then you get another 10% off the whole lot.

The price is then about $6/bottle which is quite a steal.

But you have to pick a stupid-looking cashier because I think officially they are not supposed to let you double up those specials. Yet, last night I was able to get the above deal at Bay Area Safeways.

[stockstradr]

TIP for those who find Blackstone’s Merlot to be drinkable:

Safeway has a deal NOW (maybe not next week) where Blackstone is Buy one then get the 2nd for $0.10, plus the store I visited let me combine that with the 10% off when you buy six bottles. Basically you pay the retail price of $13 each for three, get the other three for $0.10 each, then you get another 10% off the whole lot.

The price is then about $6/bottle which is quite a steal.

But you have to pick a stupid-looking cashier because I think officially they are not supposed to let you double up those specials. Yet, last night I was able to get the above deal at Bay Area Safeways.

[stockstradr]

TIP for those who find Blackstone’s Merlot to be drinkable:

Safeway has a deal NOW (maybe not next week) where Blackstone is Buy one then get the 2nd for $0.10, plus the store I visited let me combine that with the 10% off when you buy six bottles. Basically you pay the retail price of $13 each for three, get the other three for $0.10 each, then you get another 10% off the whole lot.

The price is then about $6/bottle which is quite a steal.

But you have to pick a stupid-looking cashier because I think officially they are not supposed to let you double up those specials. Yet, last night I was able to get the above deal at Bay Area Safeways.

[stockstradr]

I’ll post a recommendation on a beer, but make it a very specific one, in the category of Hefeweizen or Weissbier.

I strongly recommend the Franziskaner Hefe-Weissbier.

My wife and I have done our share of hut-to-hut moutain hiking in Germany, Austria, Switzerland. The best part is those huts usually have good cold Weissbier. So I’ve had my share of good European Weissbier!

I found this is one of the best tasting Weissbiers conveniently available in certain CA markets (Try Whole Foods)

http://www.franziskaner-weissbier.com/

Of course, Weissbier is best served cold on a hot summer day. Some like it with the lemon wedge; others do NOT. Whatever the case, Weissbier is NOT a beer for a cold day.

Also, if you like your Weissbier w/a lemon, be sure to add the lemon AFTER you poor; otherwise, the acidity of the lemon will prevent a good head from forming on your Weissbier .

There are those who claim that Paulaner is better, but I do not agree. It is good, but not as good as Franziskaner.

http://www.paulaner.de/

I have NOT found ANY American brewery that has a good authentic German style Weissbier, and I’ve done plenty of searching.

Examples of some widely available (in CA), but really horrible “Hefeweizen”:

Gordon Biersch Hefeweizen
Pyramid Hefeweizen
Widmer Brothers Hefeweizen

[stockstradr]

I’ll post a recommendation on a beer, but make it a very specific one, in the category of Hefeweizen or Weissbier.

I strongly recommend the Franziskaner Hefe-Weissbier.

My wife and I have done our share of hut-to-hut moutain hiking in Germany, Austria, Switzerland. The best part is those huts usually have good cold Weissbier. So I’ve had my share of good European Weissbier!

I found this is one of the best tasting Weissbiers conveniently available in certain CA markets (Try Whole Foods)

http://www.franziskaner-weissbier.com/

Of course, Weissbier is best served cold on a hot summer day. Some like it with the lemon wedge; others do NOT. Whatever the case, Weissbier is NOT a beer for a cold day.

Also, if you like your Weissbier w/a lemon, be sure to add the lemon AFTER you poor; otherwise, the acidity of the lemon will prevent a good head from forming on your Weissbier .

There are those who claim that Paulaner is better, but I do not agree. It is good, but not as good as Franziskaner.

http://www.paulaner.de/

I have NOT found ANY American brewery that has a good authentic German style Weissbier, and I’ve done plenty of searching.

Examples of some widely available (in CA), but really horrible “Hefeweizen”:

Gordon Biersch Hefeweizen
Pyramid Hefeweizen
Widmer Brothers Hefeweizen

[stockstradr]

I’ll post a recommendation on a beer, but make it a very specific one, in the category of Hefeweizen or Weissbier.

I strongly recommend the Franziskaner Hefe-Weissbier.

My wife and I have done our share of hut-to-hut moutain hiking in Germany, Austria, Switzerland. The best part is those huts usually have good cold Weissbier. So I’ve had my share of good European Weissbier!

I found this is one of the best tasting Weissbiers conveniently available in certain CA markets (Try Whole Foods)

http://www.franziskaner-weissbier.com/

Of course, Weissbier is best served cold on a hot summer day. Some like it with the lemon wedge; others do NOT. Whatever the case, Weissbier is NOT a beer for a cold day.

Also, if you like your Weissbier w/a lemon, be sure to add the lemon AFTER you poor; otherwise, the acidity of the lemon will prevent a good head from forming on your Weissbier .

There are those who claim that Paulaner is better, but I do not agree. It is good, but not as good as Franziskaner.

http://www.paulaner.de/

I have NOT found ANY American brewery that has a good authentic German style Weissbier, and I’ve done plenty of searching.

Examples of some widely available (in CA), but really horrible “Hefeweizen”:

Gordon Biersch Hefeweizen
Pyramid Hefeweizen
Widmer Brothers Hefeweizen

[stockstradr]

I’ll post a recommendation on a beer, but make it a very specific one, in the category of Hefeweizen or Weissbier.

I strongly recommend the Franziskaner Hefe-Weissbier.

My wife and I have done our share of hut-to-hut moutain hiking in Germany, Austria, Switzerland. The best part is those huts usually have good cold Weissbier. So I’ve had my share of good European Weissbier!

I found this is one of the best tasting Weissbiers conveniently available in certain CA markets (Try Whole Foods)

http://www.franziskaner-weissbier.com/

Of course, Weissbier is best served cold on a hot summer day. Some like it with the lemon wedge; others do NOT. Whatever the case, Weissbier is NOT a beer for a cold day.

Also, if you like your Weissbier w/a lemon, be sure to add the lemon AFTER you poor; otherwise, the acidity of the lemon will prevent a good head from forming on your Weissbier .

There are those who claim that Paulaner is better, but I do not agree. It is good, but not as good as Franziskaner.

http://www.paulaner.de/

I have NOT found ANY American brewery that has a good authentic German style Weissbier, and I’ve done plenty of searching.

Examples of some widely available (in CA), but really horrible “Hefeweizen”:

Gordon Biersch Hefeweizen
Pyramid Hefeweizen
Widmer Brothers Hefeweizen

[Author]

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