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(CNN)   Australia's biggest winery to pour $30 million worth of wine down the drain because Americans just aren't drinking enough of the cheap stuff. Farkers: Challenge Accepted   (money.cnn.com) divider line 16
    More: Sad, Australians, Americans, vineyards, excess capacity  
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2712 clicks; posted to Business » on 16 Jul 2013 at 11:37 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-07-16 11:41:13 AM  
3 votes:
It's true!  Americans just don't appreciate a good Australian wine.

  A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of United States.

 For example,Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.
2013-07-16 12:25:01 PM  
2 votes:
The Australian wine industry (ie the big 4 that produce 80% of their wine) screwed themselves.

They emphasized the cheap (<$10) stuff, and didn't put any effort into marketing the other price points.
Then when the quality in Argentina and Chile caught up, and the relative currency values made the South American stuff marginally cheaper, the Australians didn't have anywhere to go.  They couldn't cut prices on the cheap stuff without losing money, and they couldn't raise prices on the cheap-but-good because they had drilled it into Josephine Consumer's head that Australia=cheap.

The independent producers that started at $15-$20 price points and volumes of less than 30k cases/year are doing ok, but the big boys are hurting.  They actually published a plan to be the world's #1 wine producer in 20 years, outproducing France and Italy.  Good luck with that, mates.
2013-07-16 03:09:33 PM  
1 votes:

Lost Thought 00: I don't drink imports. Who wants wine that's been sitting on a cargo ship for weeks or months when you can get fresher wine from your local farmers.


Since my son has worked in the summer in a local vineyard, I approve this message

/Virginia Wine-it doesn't ALL suck
2013-07-16 02:25:42 PM  
1 votes:
I've heard that Australian wine is good because it has less tannins so you're less likely to get a hangover.

I've also had many bottles of Blue Eyed Boy and highly recommend it.
vinesleuth.com
2013-07-16 01:51:53 PM  
1 votes:

Magorn: Don't the Bordeaux makers also declare vintages from time to time?  Perhaps not in as formal language, but I'd swear i've seen news stories or press releases from that area in various years declaring how wonderful or not a praticular year's grapes were


Bordeaux releases wine every year.  Some (2000, 1995, 1989, 1982 for example) are truly excellent... some not so much.  Vintages vary drastically due to weather and growing conditions.  That said, every year a vintage is released.

In a truly dreadful year a particular chateau man not release its flagship wine, but that is house to house dependent.

Portugal (vintage Port) is the exception.  A Vintage Year isn't declared yearly.  In non-vintage years the houses may release LBV (late bottled vintage) Ports, or may simply put those wines into non-vintage wines.

Wine laws vary from region and country, but for the most part Most wineries release wines every year and label them as such (by their year or vintage).
2013-07-16 01:07:22 PM  
1 votes:

proteus_b: Magorn: Some wines, like say Zinfandel, have a very limited shelf life. Some, like burgundies or Bordeaux can age for decades. Though for most wines, any advantage age gives them stops the moment they are bottled. In the cask, aging is doing all sorts of interesting things to the wine's chemistry. In an air tight sealed bottle, not so much.

That sounds quite plausible, but nonetheless, when people boast of having a "Chateau de Chacery, 1954", the understanding is that it was bottled in that year. Also, do you know <i> why </i> aging in a cask is different than aging in a bottle?



In the cask, the chemicals that make up the flavor of wine are exposed to some oxygen and are chemically active.   Once it's bottled in an airtight bottle that process largely stops.  In fact, most of the flavor changes that occur after wine is bottled are considered a bad thing which wine owners try to avoid by keeping the bottles in dark, cool  places.

   So why is , say, a 1963 bottle of blah-blah more valued than a 1983 or 2012 one?

Well it gets complicated, and I am by no means an expert, but:  The "vintage" of a wine is not necessarily the year the wine hit the bottle but the year the grapes were grown and the wine was originally pressed.  Some years the grapes are better than others because the growing conditions (low amounts of rain, a long, hot summer so the grapes have a lower water content) were especially good that year.

 When the grapes are near- perfect, the gowers of a region will "declare a vintage"  and publically announce that, say, the 2005 Bordeaux is gonna be way better than the 2004 or 2003.  Wine "futures" are then sold to wholesalers for that particular vintage, and a vintage year can cost 5x as much as a non-vintage one for a particular bottle.  The wholesalers then have to wait till the wine is actually pressed, aged and finally bottled, which can take several years.

Then they take delivery of thier shares of the vintage and re-sell it to consumers.  That's where prices can go really nuts as the experts taste the wine and rate it, word of mouth spreads, etc.  Suddenly that Bordeaux that's usually say, $50/ bottle that the wholesaler may have paid $250-300/ bottle for is being snapped up by wine enthusiasts for $1,000 or even $10,000 bottle.

Obviously not all wine that special is drunk right away, and much gets stored away as investments or for special occasions.    So when the host busts out say a '45 Chateaux Laffite  the specialness of the wine isn't that it's been sitting around for half a century, but how wonderful the wine made from the grapes of that particulr year were.
2013-07-16 12:59:27 PM  
1 votes:

proteus_b: What's desireable? pH neutral?


In tomatoes lower is better for canning.  It's about making it hostile to bacteria that might survive the boiling portion of the canning so they can't take over.  Straight up diced tomatoes often aren't acidic enough, so adding lemon juice pushes them over the edge into safety without interfering too much with their taste.  Or you can can them in a pressure cooker (meaning a higher boiling temp, so more hostile to the bacteria).

We learned this when half of our ~25 pound tomato canning adventure turned putrid on us last summer.  Canned sauce was fine, canned diced started bubbling and made an absolutely horrific smell.  This year we're going to can them in the pressure cooker that we bought shortly after realizing they had gone bad.
2013-07-16 12:56:52 PM  
1 votes:
If no one is buying it, than how do they arrive at the $30 million value?
2013-07-16 12:49:54 PM  
1 votes:
They should just raise the price. It'll sell better.
2013-07-16 12:36:24 PM  
1 votes:

NkThrasher: I_Am_Weasel: It's true!  Americans just don't appreciate a good Australian wine.

The wife and I stockpile Woop Woop Shiraz when it shows up in our local booze stores.  Partly because we love the name 'Woop Woop' and an Aussie friend of ours confirmed it means "Out in the middle of nowhere".  Also, it's tasty.


images.smh.com.au

Approve.
2013-07-16 12:26:24 PM  
1 votes:

proteus_b: perhaps a wine snob can inform us as to why the wines were spoiling, when i thought that many highly coveted wines were kept for years with no detriment to their quality?

/but i guess my ignorance is what is expected from someone who doesn't consider 30 dollar per bottle wine "cheap"


Pulling things out of my ass from a few areas of food preservation that aren't wine...

...When you can food the acidity of the thing being canned is part of what decides what needs to be done to make it safe for what period of time depending on how it's stored.  Straight up diced tomatoes need some added lemon juice to be safe to put in a glass jar at room temperature for more than a few weeks, or they need to be canned in a pressure cooker to be safe for longer, or they need to be stored cold.  So this wine may not be in a chemical state that is stable for long periods of time based on the way it was bottled, whereas other wines that are intended to be aged for long periods of time may be.

...The fact that it's stored in a warehouse instead of some underground cave might matter.  Temperature fluctuations matter a lot for beer, you want it to go through as few cold/warm transitions as possible, that warehouse may not do a very good job of preventing such transitions, so the wine may have gone through too many.

...It may just not be wine that is capable of keeping for long because it wasn't treated to avoid things that happen at Bottle Time + 3 years or whatever.  Why waste time and effort making wine resistant to aging problems if you expect it to be sold within a year?
2013-07-16 12:21:23 PM  
1 votes:

proteus_b: perhaps a wine snob can inform us as to why the wines were spoiling, when i thought that many highly coveted wines were kept for years with no detriment to their quality?

/but i guess my ignorance is what is expected from someone who doesn't consider 30 dollar per bottle wine "cheap"


Some wines, like say Zinfandel, have a very limited shelf life.  Some, like burgundies or Bordeaux   can age for decades.   Though for most wines, any advantage age gives them stops the moment they are bottled.  In the cask, aging is doing all sorts of interesting things to the wine's chemistry.   In an air tight sealed bottle, not so much.
2013-07-16 12:09:44 PM  
1 votes:

I_Am_Weasel: It's true!  Americans just don't appreciate a good Australian wine.


The wife and I stockpile Woop Woop Shiraz when it shows up in our local booze stores.  Partly because we love the name 'Woop Woop' and an Aussie friend of ours confirmed it means "Out in the middle of nowhere".  Also, it's tasty.
2013-07-16 12:07:39 PM  
1 votes:
But Australia's on the other side of the world. So if they pour it down their drains there, it will flow up, to us!
2013-07-16 11:53:03 AM  
1 votes:
I've tried several Australian wines and did not like them.  (all less than $10)  Not fond of most from the USA either.
I'll stick with Spanish and South American (Chile, Argentina) brands.

/more of a beer & bourbon drinker
2013-07-16 11:32:17 AM  
1 votes:
It's an old Irish belief that your admittance to heaven after you die is dependant on one thing:  When you reach the Pearly Gates you are suspended head first in a barrel filled with all the alcohol you've ever spilled or wasted in your life.  And if you drown?  Well then, to hell with you.


Something tells me the CEO of Treasury wines is in BIG trouble in the afterlife
 
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