A Question for the Wine Drinkers?

[Mrs. Wallnut]

Now here is the question, I am now the beer and wine manager at work which means that I do all the ordering of the alcoholic beverages.

My boss has ordered some new wines for us to try out so I have no idea what they are yet but what I would like to know is what kind of wines require refrigeration and which ones don't? Also do any of them have to be chilled?

I am not a wine drinker and have no clue but I do know that I have a spot in my section to put some wines in that can be chilled.

Any help would be great thanks.

[cgallery]

I am not a wine drinker...

Real woodworkers (and spouses thereof) drink gin and tonic. The only drink I know of that tastes like a tree.

[MilDoc]

I love tasting wines!

Sell them as is, and let the buyer decide.

The old "rules" do not apply. Some reds I like room temp, some chilled. Same with whites.

By the way, if you don't carry "Yellow Dog" from Australia, look into it!

[Knottscott]

Most "good" wines are stored and served close to room temp, but the super sweet "koolaid" wines are often chilled.

...The Brits may disagree, but definitely chill the beer!

Cheers!

[Uncle Cracker]

Generally speaking, storage temp for reds is about 55 degrees. For whites, it's a little cooler, say 48 degrees. Recommended serving temperatures will vary widely. Avoid direct exposure to light for all wine storage. I suggest you check out some of the online versions of notable wine publications like Wine Spectator or Wine Advocate. The websites of Wine Commune or Wine Enthusiast also have useful information. Remember that the wine landscape is in a constant state of change as the various vintages are released and/or consumed, so you will have to go "on the learn" to keep up. Also, be aware that different vintages often have vastly different "shelf lives" if you will, some only a year or two, others, decades.

[Lonnie in Orlando]

Mrs. Wallnut,

Congrats on your new position! Wine (and beers, too) can be mind boggling if you try to learn it all at once. Ask your distributors and suppliers for answers and education. Your job is not to know which side of the hill that the grapes were grown, instead it is to know which wine sells best and returns the most profit. Everything else is fluff.


TEMPERATURE:

1) Fast answer from About.com
http://wine.about.com/od/storingwine...rvingtemps.htm
http://wine.about.com/od/storingwine...ving_Wines.htm
A Quick Guide to Optimal Temperatures for Serving Wines
In very general, red wines are served at cooler room temperatures and white wines are best served chilled. When wines are served too warm they tend to taste unbalanced with an alcohol edge. When wines are served to cold the innate flavors and aromas are significantly suppressed. So, to serve your wines just right, take a look at the Wine Serving Temperature guidelines below.
Optimal Wine Serving Temperatures :

White Wines: 45-50 °F or 7-10 °C

Red Wines: 50-65 °F or 10-18 °C

Rosé Wines: 45-55 °F or 7-13 °C

Sparkling Wines: 42-52 °F or 6-11 °C

Fortified Wines: 55-68 °F or 13-20 °C

2) Have some ice buckets and ice available. If your mgr or others think the wines are too warm, stick it in the ice. If they think that it is too cold, pour it and let it stand in the glass a couple of minutes.


TASTING AND SETUP

http://www.vinapedia.net/Tasting.html
http://wine.about.com/od/storingwine...ving_Wines.htm


CHILLED WINE FOR SALE

> Use the temperature info (above) re: which type of wines are to be chilled.

> Use your sales records and profitability records to decide which of those wines should occupy your valuable cold box space.


WINE KNOWLEDGE / EDUCATION

1) I used to tell new wine salespeople to "read the label." Read the front label to define the brand/producer, type, and origin. If you need to describe a wine or relate other info about it, read the back label aloud to the customer. It's mostly propaganda, but people think that you are an expert, even if they may be reading the label along with you!

2) Ask your distributors and suppliers for info.

3) Taste wines as often as possible.


MORE INFO

Here are some on-line sources of info ...

http://www.vinapedia.net/

http://www.wineeducation.com/

http://wine.about.com/

http://www.nataliemaclean.com/glossary/

Knowing & Understanding Distilled Spirits
(spirits, not wine -- but good info)
http://www.beveragenet.net/bd/1999/0399/399kuds.asp


WINE WOODWORKING

May be time for some neat bandsaw boxes for wine, wine stoppers, wine racks, wine & cheese cutting boards --- anything that will justify buying a new tool as a tax deductible business expense!!

- Lonnie

[JR]

I think the answers you're getting, as informative as they are, are not adressing your primary concern.

For all wines, storing in a cool place is appropriate. Keep them away from the window and you should be ok, better yet a cool spot in the store room. Refrigeration is not necessary for storage.

As has been mentioned, some wines are to be served chilled. These are generally white, and are generally not red. So, refrigerate a few bottles each of chardonnay, pinot grigio, sauvignon blanc; this will serve the clientel who will be buying the wine for immediate consumption. Keep everything else on the shelves.

If wine is to be in inventory for a long time, it's a good idea to store the bottles horizontally. This keeps the cork wet and prevents air from getting to the wine, turning it into vinegar. This is the least of your problems, though, in getting things going, just something to think about downstream.

Oh, and then there are pink wines like white zinfandel. Chill a few bottles of these, too. Nobody who drinks pink will claim to be a connoisseur, but they will want a cold drink.

JR

[JSUPreston]

I'm a teetotaler myself, due to genetics.

However, I'll defer to my boss' advice. He always says, "It ain't supossed to taste good. It's supposed to get you drunk."

Other than that, I have nothing of substance to contribute. I'll go back to working on my homework now.

[tuttlejr]

The Australian "Yellow Tail" wines received great reviews in the current "Consumer Reports." Browse the article, take notes, at the newsstand. Wines are a matter of personal taste but these are a good way to start. Prices are reasonable for these selections.

Tell all that you are a sommoliere (spelling?).

[Daryl]

I think Thunderbird is best if it's ice cold.

[Jeffrey Schronce]

"By the way, if you don't carry "Yellow Dog" from Australia, look into it!" - MilDoc

100% agreed!

'I think Thunderbird is best if it's ice cold." - Daryl

T-bird is best served through an IV drip, therefore skipping the taste palate all together!

[Mrs. Wallnut]

Thanks guys for all the information. It has been helpful with how I am going to reset a shelf that we have for the wine. Also I think I forgot to mention that the store where I am working in is a 7-11, in a college town, where we also are carrying Boones Farms wines, (if you are familiar with that then you know what I am talking about.) Also we are now carrying about 5 different flavors of Mad Dog 20/20.

We do sell the other wines but we are trying to find a few that are going to sell for our store. Also I am going to start carrying a couple of different beers. I have Alaskan Amber and Henry Weinhardts Blue Boar right now that I have to get on the shelf.

[Daryl]

"By the way, if you don't carry "Yellow Dog" from Australia, look into it!" - MilDoc

100% agreed!

'I think Thunderbird is best if it's ice cold." - Daryl

T-bird is best served through an IV drip, therefore skipping the taste palate all together!

Mom worked in a carry-out back in the 60's so I had an education in the top wino wines, T-bird, MD, Rosie, and Muscatel.
And since Mrs Walnut's clientel is college kids these are the wines she should stock right up front.

[linear]

http://bumwine.com/ taught me everything I know about wine.

[Mrs. Wallnut]

The Australian "Yellow Tail" wines received great reviews in the current "Consumer Reports." Browse the article, take notes, at the newsstand. Wines are a matter of personal taste but these are a good way to start. Prices are reasonable for these selections.

Tell all that you are a sommoliere (spelling?).

We did get three different varieties of "Yellow Tail" not a bad price either. I got my wine shelf reset tonight (well this morning), and we will see how everything sells.

And I found out something that MD has like 12 different flavors of wines these days.