This edition of Ask the WC: Why is natural wine so expensive? Plus, trying to figure out the European wine tariff and the basics behind wine scores
Because the customers always have questions, and the Wine Curmudgeon has answers in this irregular feature. You can Ask the Wine Curmudgeon a wine-related question by clicking here.
Hello Wine Curmudgeon:
Love, love, love, your blog! Also recently fell in love with natural wines, like Martha Stoumen, and I’m wondering if you think they will ever become affordable for the daily wine consumer? When I say “natural,” I’m speaking of the wines that use native yeast only to ferment and do not add sulfites. So far, the natural wines that I have found in the $10-$15 range are simply undrinkable.
Curious about natural wine
Thanks for the kind words. Natural wine, even though availability is limited, is probably the most contentious topic in wine today. And you’ve identified the natural wine conundrum – and why I haven’t written about it. It’s almost impossible to make a quality natural wine most of us can afford, given the process. Waiting on natural yeast to do the job is not cost efficient. The other interesting thing about natural wine is that its supporters say it should be expensive, so that its producers can make a living. One of their criticisms of Big Wine and “commercial” wine is that these wines don’t give the grape grower a fair return on their effort and time and cost.
Dear Wine Curmudgeon:
I’m confused about the new European wine tariffs. Why is there a dividing line at 14 percent alcohol?
Boozed and confused
Don’t worry – we’re all confused. Most of it makes little sense. And the provision that French, British, German, and Spanish wines with more than 14 percent alcohol are exempt from the tariff is especially confusing. That means most whites will be taxed, but some reds won’t be. Maybe it’s the idea that higher alcohol is bad, and those wines should be punished. Or it may also have something to do with the way wine is taxed in the U.S. where higher alcohol wines pay higher excise taxes.
I know this will sound stupid, but I don’t understand wine scores or what they’re supposed to do. Why can’t someone just say if the wine is good or bad?
The 100-point scoring system used to be the most contentious part of wine. It’s based on the system we know from school – 90 to 100 is an A, 80 to 90 is a B, and so forth. Its original goal was to expand on good or bad, so that you would know how good or how bad. But – and regardless of every other problem with the system – almost no wine gets less than 85 points any more. Which means one of two things: either no wine is badly made enough to warrant 82 or 79 or 64 points, or the system is so flawed that scores have become meaningless. I think it’s the latter, and that’s one reason why I don’t use scores.
Photo: “Great Sage – Bar” by ZagatBuzz is licensed under CC BY-NC-SA 2.0