Ok, I'll risk a little ire from the die-hard wine enthusiasts here, but just exactly what is "quaffing wine?" I see that phrase used largely in a derogatory way when people here are discussing just about any wine that is affordably priced and available to the mass market.
The "lexicon" definition is along the lines of a wine that "is enjoyable and pleasant to drink, not one that is designed to be sipped to be appreciated." IOW, I would say that a quaffing wine is one of excellent overall quality and goes with all foods and occasions. So where does that put the "non-quaffing" wines? If a wine must be sipped and contemplated to enjoy.. and can be appreciated only by those who look for and can actually distinguish between flavors ranging from tobacco (yuck) to cedar (strange) to plums (not bad, I suppose)... It would seem to me that quaffing wines are better for most people.
Quaffers of the world, unite! What are some of the good 'quafs' you've had lately?
It would be the noun, not the verb. Why would anyone automatically assume that a wine which costs less than 8 USD is meant for guzzling? This is a good example of my point. Take a perfectly good wine, serve it with dinner.... if it has a mixture of odd flavors that can fit into predefined categories, then it is declared a complex wine and meant to be savored. On the other hand, if it is merely a good tasting wine that compliments the meal, but happens to be inexpensive, then it is given the negative title of "table wine" or "quaffing wine." And those who find its taste agreeable are pronounced people with a "simple palate." Oh, the irony of it all! :-)
Regarding provenance, are you saying that in order for a wine to be good, it must come with a full pedigree? I suppose that's the French way, but to be fair, there are plenty of perfectly good French table wines or country wines that fall outside of the appellation controlee standards. Or perhaps a truly fine wine must be accompanied by the vintage (no argument there), grape variety (ditto) and the general region in which they were grown? Plenty of inexpensive wines meet these requirements. How about the exact location in the vinyard that the grapes were picked from? The names of the laborers who harvested and crushed the grapes? The firstborn son of the winemaker? ;-)
Take a good table wine and an expensive wine with full provenance, and serve both of them at dinner from a picher. I wonder how many people would actually be able to distinguish between the two? I'd bet that a significant percentage of people would find that the table wine actually tastes better! Another way to look at it would be this: If someone must be educated in order to appreciate the taste of something, then does that something really taste good to begin with? If a tree falls in the forrest and there is nobody there to hear it, etc.... The very thought of it makes me thirsty. I think I'll go quaff some water.
You asked, I gave you my opinion. Period. "You" pick a price point.... But first get used to the concept that there do exist less expensive "simple" wines and more expensive complex wines. Might not fit your agrarian philosophy of the grape, but it's the reality, sorry.
palate."<
I don't remember anyone stigmatizing simple palates, do you?
actually tastes better!<
Unlikely proposition, but if it makes you happy to think so....
I know I can't afford to drink $50+ wines on every occasion. If wine's a regular part of your diet and life then it almost by definition is mostly vin ordinaire, and there's nothing wrong with that at all. It's just more exciting to talk about the good stuff.
Some of my favorite 'drinkers' of the last year; Mostly case-buy prices:
Bogle Petite Syrah. Dark, heavy, sweet and tooth staining. ~
Columbia Crest Cab Sav, around .50 per bottle. Unflawed, totally drinkable ordinary red wine.
Casa Lapostolle Cab Sav, 2000 from Rapel Valley Chile. .
To drink (a beverage) heartily: quaffed the ale with gusto.
v. intr. To drink a liquid heartily: quaffed from the spring.
I know I can't afford to drink $50+ wines on every occasion. If wine's a regular part of your diet and life then it almost by definition is mostly vin ordinaire, and there's nothing wrong with that at all. It's just more exciting to talk about the good stuff.
Some of my favorite 'drinkers' of the last year; Mostly case-buy prices:
Bogle Petite Syrah. Dark, heavy, sweet and tooth staining. ~
Columbia Crest Cab Sav, around .50 per bottle. Unflawed, totally drinkable ordinary red wine.
Casa Lapostolle Cab Sav, 2000 from Rapel Valley Chile. .
It once had this nightmare about drinking a very expensive wine without even noticing. But then I learned on a tour in Burgundy that you actually do know a very fine wine when you taste it. It has qualities that are special - sort of size in the aroma and complexity on the palate. It also has a length of taste, so you can in reality say - this is very good wine! (and probably an expensive wine as well)
I'd like to express my take on, as you call them, "non-quaffing" wines. I doubt that it is less that they MUST be sipped and contemplated to be enjoyed, than that they offer the opportunity to do so. This should not disqualify them from be indulged in, in less than serious tastings. Just because a wine urges you to contemplate it, should not be seen as a flaw. The high price of some might well be a hinderance, but it's not a flaw either.
A good inexpensive wine that can be consumed for shear simple pleasue is the oft-mentioned Ravenswood VB Zin. My "house" white is Edna Valley Paragon Chardonnay. Both are quite food friendly (a bit of a surprise with the Chard), and inexpensive. Sometimes, however, I admit to actually contemplating each.
Bravo! Call me a limey piss-head, but wine is made to be drunk. If I find a bottle in a batch that's obvioulsy got loads of promise then I'll lay the rest down. Otherwise, drink and be damned!
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