About WINETHUG

What is it about wine that is so exciting? Somehow instinctivly, when we drink it, we know whether or not we like it far before we understand why. That is what Winethug is all about. Let's tear down the pretense and get back to what is exciting and romantic about what's in the glass! Let's make up our own set of rules, vocabulary and language! Let's make up our own minds and develop our own opinions instead of reading some old farts financed reviews! I've been writing wine lists and buying wine for restaurants for years now and I would still be considered a very young man in this business. I've watched peoples faces light up as I share something new with them thousands of times. These are my experiences. This is my insight on trends, tricks, and treats available to the public. Let's have some fun! This is my life with wine...

Tuesday, January 22, 2008

SCARING PEOPLE AT WINE AUCTIONS: A HOW TO. PART #1


Welcome to what I hope will be a weekly installment of a how to in buying wine at Auction. The first thing you should know is that wine auctions are no more than yard sales for wine. It may seem like the wines are rediculously expensive but if you are willing to take the time to browse around you can find some really nice treats!

Without too much instruction here, my recomendation for beginers is to check out www.Winebid.com. It's user friendly and offers lots of cheap options for the beginner as well as the pro. Just keep in mind that shipping is involved and the more you get the cheaper the shipping. I've found lots of great wines for a steal on this site but my favorite find ever was a 1979 Dr. Thanisch Spatlese Riesling. For just $40.00 I found a wine that was sure to be an experience. Since there are no gaurantees in life I had low expectations of what might be in the bottle but was hoping to be suprised. I went down to a neighborhood restaurant Mas Farmhouse and asked the sommolier if he minded if we opened it. He was more than gracious about it and to our surprise the wine was incredible! So many layers of flavor, scents and texture. We shared it with the sommolier, the server and the chef. Anyway, check it out, auctions start every Monday and end on Sunday.

1 comment:

Brett Bara said...

that sounds like a great find, I bet it was delicious!!