Category Archives for Buying Wine

Wine Prices Around the World

Wine Prices Around the World: There’s More Wine on the Market Than Ever, But Is It Really a Benefit?

The other day, one of my friends mentioned that she’d just had a great bottle of Picpoul Blanc from Paso Robles in California. My friend is not a wine connoisseur, so I found this announcement surprising. This is a woman who normally only buys the same cheap bottle of Chardonnay, yet here she is, drinking an obscure grape that originated in south...
2011 pierre overnoy

Unicorn Wines: 2011 Pierre Overnoy Poulsard Arbois Pupillin Is a Unique Wine from an Overlooked Region

When I talk about unicorn wines with my fellow Burgundy and Jura enthusiasts, a name I often hear on their lips is that of a tiny biodynamic estate in the heart of Jura called Pierre Overnoy. What makes wines from this estate so irresistible to collectors is that it is one of the best in the region, and it’s also almost impossible to find in the ...
buying the best champagne

When It Comes to Buying the Best Champagne, Bigger Bubbles Might Be Better After All

My wine-loving uncle always told me that big Champagne bubbles were a bad sign. He’d say, “You might as well drink a bottle of cheap club soda.” However, researchers are now finding that when it comes to buying the best Champagne, bigger bubbles could be an important factor to consider. Physicist Gerard Liger-Belair recently discovered that, ...
wine market analysis 2016

Wine Market Analysis for October-December 2016: Good News for Bordeaux and Oregon Wine

As a collector, you’re always on the hunt for the next “it” wine, and we want to help you find it. We’ve discovered and compiled the most essential wine trends from the fall quarter that will keep you ahead of the game this year, and we’ve looked into what’s happening in the global wine market, what’s likely to happen, and how it will...
1928 mouton-rothschild

Unicorn Wines: 1928 Mouton-Rothschild Is an Ultra-Rare Legend That’s Almost Impossible to Find

The problem with legendary vintages that are more than 90 years old is not whether they’re worth investing in–they undoubtedly are–it’s that finding an authentic bottle becomes more and more difficult every year. A wine like 1928 Mouton-Rothschild combines rarity, old age, and quality, and it’s these factors that make it one of th...
how to taste polarizing wines

How to Taste Polarizing Wines: Finding Unique and Funky Wines That Suit Your Palate

In 2009, a collector tried a delicious aged bottle of Cayuse from Washington, and immediately signed up for the mailing list. Years later, he finally cleared the list, but his excitement was short-lived. After buying two bottles of 7-year-old Armada and God Only Knows, he found their funky, earthy flavors far too overpowering. The collector could t...
how to get out of a wine rut

Stumped on New Wines to Try? Here’s How to Get Out of a Wine Rut

It happens to me all the time: I get obsessed with a new varietal, and I buy so much of it that I dig myself into a wine rut. That succulent Australian Syrah I tried last year might put me down the path of Mollydooker, then Torbreck, then Penfolds, and before I realize what’s happening, my cellar is fit to burst with Syrah. I’ll drink the same ...
2013 realm cabernet sauvignon

Hidden Gem of the Month: 2013 Realm Cabernet Sauvignon Is a Wine to Be Savored for Years

Some of us don’t have the time nor patience to wait for a wine to mature by 2045. If you’re the type of collector who wants a wine that will last, but that you can still safely drink in its youthful vigor now, 2013 Realm Cabernet Sauvignon from the Beckstoffer Dr. Crane Vineyard is a great choice. Whenever I drink a fine Bordeaux blend, I’m w...
ethics of wine reviews

Should Wine Critics Rate a Corked Wine? The Ethics of Wine Reviews

Wine seller John Kapon recently reviewed two DRC jeroboams, giving the 1999 vintage a high score of 96. There was just one problem: the wine was corked. Kapon admitted this in his review, but claimed he could taste around the flaw. He wrote, “The quality of the raw materials was clear, present, and dangerous.” But can a reviewer actually taste ...