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george
ParticipantThe “Top 100 Best Buys for 2008” was just published by Wine Enthusiast Magazine. Black Box Wine (a BAG-IN-BOX wine discussed earlier in the thread), was rated the 12th best value of 2008. Not bad considering they rated 11,000 wines last year and it’s one of the few wines in the top 100 that’s readily available at main stream retailers.
The link is:
ParticipantThe “Top 100 Best Buys for 2008” was just published by Wine Enthusiast Magazine. Black Box Wine (a BAG-IN-BOX wine discussed earlier in the thread), was rated the 12th best value of 2008. Not bad considering they rated 11,000 wines last year and it’s one of the few wines in the top 100 that’s readily available at main stream retailers.
The link is:
ParticipantThe “Top 100 Best Buys for 2008” was just published by Wine Enthusiast Magazine. Black Box Wine (a BAG-IN-BOX wine discussed earlier in the thread), was rated the 12th best value of 2008. Not bad considering they rated 11,000 wines last year and it’s one of the few wines in the top 100 that’s readily available at main stream retailers.
The link is:
ParticipantThe “Top 100 Best Buys for 2008” was just published by Wine Enthusiast Magazine. Black Box Wine (a BAG-IN-BOX wine discussed earlier in the thread), was rated the 12th best value of 2008. Not bad considering they rated 11,000 wines last year and it’s one of the few wines in the top 100 that’s readily available at main stream retailers.
The link is:
ParticipantBarnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.
ParticipantBarnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.
ParticipantBarnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.
ParticipantBarnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.
ParticipantBarnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.
ParticipantThe best wine value out there is Black Box, a high-end boxed wine. This is not the Franzia stuff we all drank in college! The quality is comparable to $10-12 wines like Clos du Bois, Hess, Blackstone (higher-end) , etc. A 3 liter box (equal to four 750ml bottles) sells for $20-22 or the equivelant of $5-6 per bottle. It also stays fresh for at least a month after opening so you can have a glass anytime without having to commit to a whole bottle. I usually have a Chardonnay, Cab & Pinot Grigio open all at the same time so my wife and I can have whatever we feel like.
ParticipantThe best wine value out there is Black Box, a high-end boxed wine. This is not the Franzia stuff we all drank in college! The quality is comparable to $10-12 wines like Clos du Bois, Hess, Blackstone (higher-end) , etc. A 3 liter box (equal to four 750ml bottles) sells for $20-22 or the equivelant of $5-6 per bottle. It also stays fresh for at least a month after opening so you can have a glass anytime without having to commit to a whole bottle. I usually have a Chardonnay, Cab & Pinot Grigio open all at the same time so my wife and I can have whatever we feel like.
ParticipantThe best wine value out there is Black Box, a high-end boxed wine. This is not the Franzia stuff we all drank in college! The quality is comparable to $10-12 wines like Clos du Bois, Hess, Blackstone (higher-end) , etc. A 3 liter box (equal to four 750ml bottles) sells for $20-22 or the equivelant of $5-6 per bottle. It also stays fresh for at least a month after opening so you can have a glass anytime without having to commit to a whole bottle. I usually have a Chardonnay, Cab & Pinot Grigio open all at the same time so my wife and I can have whatever we feel like.
ParticipantThe best wine value out there is Black Box, a high-end boxed wine. This is not the Franzia stuff we all drank in college! The quality is comparable to $10-12 wines like Clos du Bois, Hess, Blackstone (higher-end) , etc. A 3 liter box (equal to four 750ml bottles) sells for $20-22 or the equivelant of $5-6 per bottle. It also stays fresh for at least a month after opening so you can have a glass anytime without having to commit to a whole bottle. I usually have a Chardonnay, Cab & Pinot Grigio open all at the same time so my wife and I can have whatever we feel like.
ParticipantThe best wine value out there is Black Box, a high-end boxed wine. This is not the Franzia stuff we all drank in college! The quality is comparable to $10-12 wines like Clos du Bois, Hess, Blackstone (higher-end) , etc. A 3 liter box (equal to four 750ml bottles) sells for $20-22 or the equivelant of $5-6 per bottle. It also stays fresh for at least a month after opening so you can have a glass anytime without having to commit to a whole bottle. I usually have a Chardonnay, Cab & Pinot Grigio open all at the same time so my wife and I can have whatever we feel like.
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