Because the customers always have wine questions, and the Wine Curmudgeon has answers in this irregular feature. Ask me a wine-related question by clicking here.
You use the term structure for wine, which sounds like a lot of jargon to me. What does structure mean?
Confused by language
Think of a wine’s structure like the structure of a house. A house has to have a foundation, a floor, and a roof. Leave one of those things out, and you don’t have much of a house. A wine, regardless of price, needs structure, too, and that includes tannins, fruit, and acidity in the proper proportions. Leave one of those out, and it’s like a house with a crappy roof — livable, but why would you want to?
Where do you buy your wine? I know you try to find wines that are available, but how do you do it?
I’m one of the few wine writers in the country who buys wine to review, and it’s probably more than half the wines I do. The rest come from samples that producers send, and that number has fallen significantly since the recession. I shop for wine at least once a week in two or three places. I go to grocery stores like Kroger and Albertson’s, independent wine shops (Jimmy’s and Pogo’s are two of the best), chain wine shops (we have Spec’s and Total Wine in Dallas), and specialty stores like Whole Foods, Trader Joe’s, and World Market. That way, I can compare prices, see who has what, and talk to retailers and customers. I enjoy this, not only because it’s part of a job that I like, but because I come from a long line of retailers, and learned to appreciate this stuff when I was a kid.
I have tried a few red Bordeauxs, and most are not very good in the $10-$20 range. I like many California cabernet sauvignons and red blends, and am not put off by the “earthiness” of French wines. But most of the Bordeauxs I ?ve tried are just harsh and bitter. Any suggestions for reasonably priced Bordeaux would be appreciated.
Searching for French value
You aren’t alone — Bordeaux has priced most wine drinkers out of its market, whether from greed, infatuation with China, or French stubbornness. It’s almost impossible to find quality red Bordeaux for less than $20 a bottle, as you note (Chateau Bonnet and one or two others being the exception). Instead, we get poorly made wine, whether with unripe grapes or raw tannins — just like the bad old days. Ironically, we talked about this in my El Centro class last week, that the wines that most Americans used to drink to learn about wine are now too expensive for most Americans to drink.
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? Ask the WC 4: Green wine, screwcaps, mold