Last time, I wrote that wine is very interesting as a "commercial product."
Let's dig a little deeper into the ``interest of wine'' in my own way, including the motivations of a liquor store owner who doesn't drink alcohol to handle wine.
Before getting into the main topic
I'd like to explain here that I can't drink alcohol due to my constitution, but that doesn't mean I can't taste it...I think...I believe...
At every tasting event or exhibition, I always put it in my mouth, taste it, and then spit it out into a spittoon.Of course, as I do this over and over again, the alcohol gradually enters my body and makes me feel sick, but I repeat the tasting process while drinking lots of water. .
I put it in my mouth, pursing my mouth to blow air into my mouth, and making small noises as my eyes whirred as I tasted it. It was a ridiculous feeling, but other people were doing it, so I decided to taste it that way. became. I'm sure it makes sense.
That's how I taste it, but it's not because I can't drink alcohol that I don't understand the taste; I taste it based on my own standards.It's not that my tongue is better than other people's, but I have my own standards. I think that is important.
Wine has vintage
Last time, I explained the interesting reasons for investing in wine from four angles.
1. There is a concept of vintage, and the evaluation changes depending on the quality of the grapes that are used that year.
Yes, evaluations differ depending on the quality of the crop, but it is only natural that the product is made up of 100% grapes themselves (grapes and a very small amount of antioxidants).
When various conditions such as rainfall, sunlight, and temperature are met, good grapes can be produced, and these good grapes can make wonderful wine.
A winemaker somewhere told me that 80% of the wine is made by the grapes and 20% is made by the people.
However, there are some exceptions, such as wines made by famous producers even though the crop was not very good.
We try to concentrate as much of the missing nutrients as possible by cultivating and sorting the fruit more carefully.
As a result, the harvest is smaller than usual, and there are fewer wines available, but it is difficult to charge a reasonable price for them, for example, the 2001 Burgundy wine.
There was a lot of rain that year, and the ripening of the grapes was slow, resulting in an overall low rating for this region.
In such a situation, excellent producers have kept their harvests low, resulting in wines with very strong acidity and a slightly thinner wine.
Although the initial reviews were low, as the firm acidity matured in the bottle, it became a wine typical of Burgundy. I'll explain "Burgundy-like" on another occasion.
In other words, it's funny because things like that happen too.
However, wines from excellent producers are still expensive and in high demand.
I will explain this in detail next.
These highly-ordained products can be enjoyed together with a certain amount of accumulation and memories from that time.
I'm sure there are collectors who collect multiple vintages of a single wine, and no matter how many countries, regions, and maker cellars there are, it's not enough.
It's interesting to be able to collect wine, and drinkers will be happy to know that the price of the wine they choose increases over the years.
I think there are many people who buy it for investment purposes.
In summary, each vintage has its own reputation and is a product with a strong taste, which can be collected, and the price increases with each passing year.
Next time I would like to write about the second rarity.
