My wine is not fake. I make it myself. As it says on the label - It ain't fine wine, but after 2 glasses you'll think it is.
Is wine fake?
191–200 of 559 posts
Re: Is wine fake?
#192Earlier quoted context omitted.
I learned the secret in my mid-20s whilst brewing my own cider as a poor student. Take some decent apple juice without preservatives. Add a bit of yeast; baking yeast for bread at the supermarket will do just fine. Observe basic sanitation principles. Add some sugar, perhaps 150 g per litre of juice. Leave the concoction in a cool, dry place for a few months. A one-way seal for the CO2 release is preferable (a balloo…
Next time I'm in the pen expect a call from me for that recipe
Sugar + yeast will result in alcohol. And yeast is literally everywhere. You can practically just open any fruit juice, let it sit for a while, and you'll have a pretty good chance of getting an alcoholic beverage at the end.
We go to great lengths to keep our fruit juices from fermenting. In fact, non-fermented juice is a relatively recent invention in human history.
Re: Is wine fake?
#193I took the introductory sommelier exam as a hobbyist, but I was in a room with ~200 people in the industry. We collectively blind tasted about a dozen wines, and I watched as people around me mostly guessed correctly with astonishing accuracy. There may be some nonsense in wine tasting, but it is definitely possible to develop a body of knowledge and experience that allows one to identify wines based on only your sen…
Some people say you can't tell the difference between Pepsi, Coke, and the diet versions of both, but I certainly can. I've no doubt a sommelier can tell differences between wines. What I do suspect is that you can enjoy moderately priced wines just as well as many more expensive ones.
I once found myself at a fast food joint where there was a self serve fountain with Diet Coke in the regular Coke dispenser. I hesitantly asked if that was the case and the counter person cheerfully admitted that they'd run out of regular Coke and figured nobody would notice the substitution.
I regret not asking how many people had, in fact, noticed and inquired.
Re: Is wine fake?
#194The best bottle of wine I've ever had was an $8 pinot noir.
My friends and I like wine and, at that point in my life, we went wine tasting pretty regularly. One weekend we all instantly loved one of the wines.
We found out they were trying to clear out old inventory, and were selling it for $8 each. We bought the rest of their supply (about 2 cases) and split it among the 4 of us.
Re: Is wine fake?
#195I took the introductory sommelier exam as a hobbyist, but I was in a room with ~200 people in the industry. We collectively blind tasted about a dozen wines, and I watched as people around me mostly guessed correctly with astonishing accuracy. There may be some nonsense in wine tasting, but it is definitely possible to develop a body of knowledge and experience that allows one to identify wines based on only your sen…
Some people say you can't tell the difference between Pepsi, Coke, and the diet versions of both, but I certainly can. I've no doubt a sommelier can tell differences between wines. What I do suspect is that you can enjoy moderately priced wines just as well as many more expensive ones.
> Some people say you can't tell the difference between Pepsi, Coke, and the diet versions of both, but I certainly can.
I feel sorry for people with such insensitive taste buds.
I can understand not having a preference, but being unable to tell the difference at all? I wonder what other flavors they're missing out on in other foods.
At the other end, yes, there are some sommeliers with very sensitive tastebuds that are ridiculously good at identifying wines.
But I would wager that at least 90% are faking it, or it's all in their head, and the blind taste tests expose them. It's like audiophiles and their need for HDMI cables that cost 4 digits.
Re: Is wine fake?
#196Have you never wondered why I drink only distilled water, or rainwater, and only pure-grain alcohol?
Re: Is wine fake?
#197Earlier quoted context omitted.
>My wife and I love to cook, have discussed opening our own restaurant, have eaten at lots of very expensive "haute cuisine" restaurants and have tasted lots of wines. Please don’t make the mistake of thinking “I like to cook” means “I would like to run a restaraunt”. They’re two completely different things.
Can you elaborate on this? I'm sure there's more to it and it could be great to know what some of the specifics are, but it also seems like someone who likes to cook is going to need to be present for a good restaurant
It is fairly common for a chef to team up with an investor for this reason - let the chef do the food, and the other party do the business stuff. If you're both trying to do both or have a too-personal relationship where you can't say no, it can get messy. That's not to say it never happens or can't work, of course.
Re: Is wine fake?
#198Earlier quoted context omitted.
Can you elaborate on this? I'm sure there's more to it and it could be great to know what some of the specifics are, but it also seems like someone who likes to cook is going to need to be present for a good restaurant
The restaurant industry is brutal, low margin, and cut-throat. There's long hours and extremely hard work, and customers who don't give a shit about you. If you have a successful restaurant, it's probably because you have a good location (modulo those Michelin-starred gems in out-of-the-way small towns). So the landlord will do their best to extract any surplus value you generated through your skill and ingenuity. I'…
> the landlord will do their best to extract any surplus value you generated through your skill and ingenuity
It sounds like you're describing landlord behavior where they don't simply arrive at a target rent and happily collect it, but attempt to actively monitor revenue of businesses renting from them and then ride the line between capturing that in rent increases below the line where it's worth it to the tenant not to move and unacceptable extortion.
If so, that's both interesting and kinda terrifying. I've never considered that rental prices might be set as much by specific tenant income as market conditions, and now I'm wondering if I should never tell any prospective landlord what my real income is beyond minimum requirements.
Re: Is wine fake?
#199I am no wine guru but I do know one thing for sure. There is definitely such a thing as bad wine. If paying a little more would guarantee not having a terrible bottle, that would make me pretty happy. In the real world I've not found that to be true though.
In Croatia many years ago, we ordered the cheapest bottle on the wine list. It was disgusting. The locals were amazed that we didn't know to water it down before drinking.
Haha, I had the same experience: ordered the house wine at a restaurant—wine they actually made at that restaurant—and it was thoroughly mediocre :P I'm not much of a wine drinker and Croatian wines from local wineries were fine to my taste, but the ≈homemade wine was an unambiguous step down.
Re: Is wine fake?
#200Earlier quoted context omitted.
>My wife and I love to cook, have discussed opening our own restaurant, have eaten at lots of very expensive "haute cuisine" restaurants and have tasted lots of wines. Please don’t make the mistake of thinking “I like to cook” means “I would like to run a restaraunt”. They’re two completely different things.
Can you elaborate on this? I'm sure there's more to it and it could be great to know what some of the specifics are, but it also seems like someone who likes to cook is going to need to be present for a good restaurant
(Disclaimer: I've never ran a restaurant). A passionate and skilled cook is good, yes, but running a restaurant is about more than that:
* How do you train and employ an effective wait staff?
* How do you design a good menu that's practical to cook a lot of?
* Where do you source your ingredients from? How do you get the quantities you need (and no more)? You might need to cook dozens or hundreds of a certain dish in a day.
* You need to buy or lease a building suitable for a kitchen and dining room. The location is extremely important & will cost you a lot of money.
* Do you choose to embrace delivery apps?
* Can you handle lunch & dinner rush?
* How do you price your menu in order to remain financially solvent, given everything above? (and likely many factors I'm not taking into account)
Some of these things change depending on the nature of the food (e.g. pizza to go vs sit-down fine dining), but it comes with all the problems of a small business.