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My mental model of wine (as a wine troglodyte)

Is that the quality of wine (or anything of subjective taste) is logarithmically related to the price. With some large error bars that handwave at personal preference. And the quality is proportional to price not because you get what you pay for, but you don't get what you don't pay for.

Anyways, the above is obvious. What I'm finding surprising is that so many people here are defending blatant status signaling as anything but. To those of you getting mad at the notion that someone might not see the appeal of 200 USD wine, do you really derive 10x the satisfaction than a 20 USD wine? If yes, is that satisfaction in your taste buds or knowing that you can spend 200 USD on fermented grapes?

I'm also deeply annoyed at the notion some people have that complexity (number of differentiable details) = quality. If you mix cheap but different wines, you probably get a new wine that is at most twice as complex, perhaps even more complex than a much more expensive wine. And a professional sommelier might even be able to parse that complexity, does that lead to the conclusion its better?

But I suppose status signaling isn't really effective if the signal is not modulated. The subtler the signal the better?


Yeah Yeah "I know who is the better painter in the set {Monet, A 3 year old}.

As is the argument @FiveHourMarathon is making.

I just don't think there is enough bandwidth (and error bars small enough and instruments accurate enough) in most matters of taste to really conclude that one preference suggests you are more high-falutin than the other. Literature might be the exception not the rule.

I default to vacuous status signaling until proven otherwise when I come across arguments of this form.

I've always been too broke to get into wine, so maybe this analogy will miss...

It's kind of like music. Anyone can have an opinion about what they like and they're not wrong. But some people dedicate their lives to music and have a better ear, larger vocabulary, better understanding of complexity/history/what have you... These people might have a completely different tastes and all sorts of rational as to why something is good (or better).

But, at the end of the day: Is Holdsworth a better than Iommi? Probably, but I know who I'd rather listen to...

I don’t know how broke you are and where you live, but if you sign up for a rewards account at Total Wine, and activate the offers they run on various categories of “winery direct” wines on their app, while buying in store, that’s about the most economical approach you can find.

The wines they label as”winery direct” are from large producers that give TW bulk discounts. And then TW runs 15-20% off retail on those wines as part of their loyalty program. Offers are things like 15% off Italian winery direct wines, or 20% off any six winery direct wines.

And then the Wine Folly website is a great free resource with info about major varietals/wines/regions.

Familiarize yourself with varietals/wines and try some food pairings. Can certainly dip your toe in with $10-16 bottles (if interested).

And, there are even some eminently-drinkable boxed wines on a budget. I’m brining Ropiteau Freres pinot noir to Thanksgiving. That’s the equivalent of four bottles for $25. Le Petit Frog makes a mightily-acceptable boxed white.

Huh, I'll check it out. And getting a few bottles for Thanksgiving is a good call!

Thanks for the rec!

I've found Pinot Noir to be the best pairing with the traditional American Thanksgiving meal, there are some other good options, though and none seem to be perfect, so don't be afraid to try a few.

I've always found it difficult to be a wine beginner. So many varieties of grapes, makers, etc. I need to get over myself and do proper research. lol

(Sorry if this is a dumb question): What's a good price point for a pinot noir? I'm kind of assuming that (most) cheap wine isn't good and expensive wine is a diminishing return curve...

It depends on where you are, in the west I would look for an American (California or Northwest) start in the 12-20 range, and start with the ones that have lots of fruit/jammy terms in their description (try to hit a total wine or Trader Joe's if you can (just pick something in the middle of the price hump at TW or that has a good description at TJs). You can experiment from there (there used to be a lot of good Northwest pinot noirs under $10).

If you're buying for Thanksgiving, I usially look for one with a pairing suggestion with salmon or roast meats or has some earthy tasting notes (sometimes tobacco, grass/hay) and don't be afraid to bump the price a little if it's affordable and something sounds like a great match with your favorite dish.

I'm going to hit Trader Joe's. Thank you!

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