Would You Like an Ice Cube with That Glass of Red Wine?

red wine with ice cube

I’m just curious what your first reaction is when you hear that first line? Is it ‘outrage’, as in ‘I can’t believe anyone would even THINK of asking that question!’? Is it ‘disgust’ as in ‘I can’ think of anyone ACCEPTING an ice cube with their red wine!’? Is it ‘sympathy’ as in ‘I feel SORRY for that person who would put an ice cube in their red wine.’ Or is it something else?

I was talking with a good friend of mine the other day, and he said that he always thought that putting ice in a red wine was ‘blasphemous’ – until he was in Florida and every glass of red wine he had was served too warm! Guess what he did – yep, added a little ice to it to cool it down . . .

I continue to be amazed out how dated some of the’conventional wisdoms’ are in the wine business – the generally accepted ‘dos’ and don’ts’ that seem to guide so many people. Now, I know many of you are thinking – but that’s not me, I’m really open minded about all things wine.

Really? Let me hear it for white zin!!! Yep, I know many of you are laughing right now – it’s just a knee jerk reaction that is prevalent in the wine biz – both at the producer level AND definitely with consumers. Well, did you know that white zin continues to be one of the most popular wines out there? And no, it’s not just because ‘many wine consumers are uninformed’ . . . a lot of people, wait for it, actually LIKE white zin. You may not, and that’s cool – but it is not cool to look down upon or not accept those who do like it.

There are so many of these conventional wisdoms that I feel need to be ‘re-evaluated’ these days and either discarded or updated. What about the ‘only have white wine with fish’ idea? Can this ‘rule’ be broken?!?!? Heck yeah – I am many of my friends do it all of the time! What about ‘only reds with red meat’? Well, how about a nice glass of white burgundy or perhaps a roussanne – yep, these can and do certainly go with red meats.

What are some of your favorite ‘rules’ in the wine business that you feel need to be ‘broken’ or re-evaluated? Here’s another one to start the discussion – screw caps are only meant for ‘cheaper’ wines or only those wines meant for ‘consumption now’!



Word of the Day: Relevance in Wine


How does a wine or winery stay ‘relevant’ in the wine world today?


In order to answer this question, I think it’s important to narrow this down a bit and talk ‘specific relevance’. In the case of a small label like mine, there is ‘relevance’ in my local community with regards to my tasting room and getting visitors in; there is ‘relevance’ from a regional standpoint, being ‘noticed’ and included when the area is discussed and when reviewers or bloggers come to the area to taste; there is relevance at the retail level in the area – are on and off premise accounts familiar with the brand and have they tried it recently? And then there could be relevance at the national level – is the brand being discussed in national publications, is it distributed in other areas, etc.

We live in an increasingly more competitive wine world, where ‘new’ and ‘highly rated’ appear to be what drive ‘relevance’ often times. And once you’re ‘in’, you continue to be ‘in the loop’ – and those ‘out of the loop’ will find it more and more challenging.

Do you think this is true? What else do you think ‘defines’ relevance as it pertains to the wine world?

Curious to hear your thoughts . . . please comment below. Cheers!