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25.01.2022 SAD BUT TRUE - MANY PEOPLE JUDGE WINE QUALITY BY THE PRICE THEY PAY Warren Buffet, the famed US investor, had an instructive view on wine quality. "'Maybe grape...s from a little eight-acre vineyard in France are really the best in the whole world," he opined some years ago, "but I have had a suspicion that about 99% of it is in the telling and about 1% is in the drinking." And a major part of that "telling" is the price that's paid. The notion that if something is expensive it must be good comes almost naturally to many people. Yet time after time when wines are tasted without the knowledge of wine labels and price tags it is cheaper wines that are preferred. Try the experiment yourself sometime. At Glug, which sells direct from the winery without the profit margins added by distributors and retailers, we are confident that our wines will pass the price test See more

25.01.2022 Ready for a white wine night P.B. Burgoyne Adelaide Hills Chardonnay 2016 $8.99 a bottle at https://glug.pub/3izYjWh P.B. Burgoyne Barossa Valley Semillon 2016... $9.99 a ottle at https://glug.pub/33B7BNn And if you prefer a bit of colour P.B. Burgoyne Barossa Valley Rose 2019 $10.99 a bottle at glug.pub/3fpUi5q

21.01.2022 Surely it’s our national duty to revive the long working lunch "Hear, hear" I say to this London Daily Telegraph column today raising the prospect that in Brita...in No 10 and local authorities have suggested that meetings could still be permitted in pubs and restaurants for work purposes. "God forbid if the working lunch was banned." writes William Sitwell. Restaurants would haemorrhage money without it. "Which," he concludes, " means we need to lunch our colleagues often, to lunch hard and lunch long. Some of us still work to clear an afternoon of engagements for lunch. Why just last week myself and five esteemed restaurant critics met for lunch at the new Noble Rot in Soho, with most of us peeling off around 6pm a modest five hours of chat about food, restaurants and more. That’s right: a working lunch " See more

18.01.2022 The myth of the wine connoisseur Doing my Sunday morning web browsing came across this little piece of wine wisdom: There's an inherent mystique about wine that... all consumers have been groomed to accept. We've all heard wine "connoisseurs" or "experts" go on about things like the flavor and body of a wine. That can sometimes leave us ordinary folks feeling like we're in the dark about what makes a really good wine. The truth is that it's absolute bunk. A study done by Frederic Brochet from the University of Bordeaux asked a series of wine experts to describe, in detail, two bottles of wine one white and one red. The bottles actually contained the same wine (one was just dyed red), and not one of the 54 test subjects picked up on the deception. Another study done by Cal Tech (involving expensive wines with cheap price tags, and vice versa) got similar results. Even further studies found that our environment and the presentation of the wine had the most impact on our opinions. Ask someone to describe what's advertised as a $10 bottle of wine and ask them to do the same of a $120 bottle, and you're likely to get two entirely different answers, regardless of what's actually in the bottle. So what does that all mean? The idea of a wine expert is built largely on subjective ideas, and those ideas are going to differ from person to person. If that $10 bottle or $3 bottle tastes good to you, you keep enjoying it. And feel free to remove the price tag and tell your friends you splurged on this one. They'll probably love it because they think they should. Read More:

18.01.2022 The Mid October Tasting Glug Winery. David Farmer These images from the mid-October winery tasting will give customers a feel of the workplace that makes the wi...nes you drink. Benjamin the winemaker is in the red jacket. Customers that come to tasting such as this have moved their enjoyment to a high level as they come equipped with notepaper and pens to record their taste impressions. I am a believer that knowing wine starts with noting down your observations which can be as simple as ‘deep colour, strong aromas, heavy in the mouth.’ To receive emails from Glug sign up at https://www.glug.com.au/index_def.php?sec=join See more

16.01.2022 No need for waffling wine words The kindest thing we can say about notes describing taste, particularly when written by a retailer, is that in 90% of cases you ...will find disappointment in the glass. Views on such a thing are highly subjective. One person's traces of rhubarb are another's hints of berry fruits. At Glug we concentrates on warm climate reds which offer ample flavour and I believe no tasting notes are needed. Have a look at the cartoon in this post and you will get the Glug message: https://www.facebook.com/glugbook/posts/1852111791597862 Try the Glug style in our 'Exploring the Full Flavoured Reds of SA' Mixed Dozen $109.88. Find details and order at https://www.glug.com.au/index.php See more

15.01.2022 AT ORLANDO EVERYTHING OLD IS NEW AGAIN Move aside Jacobs Creek. The Orlando name is back again. When the French company Pernod Ricard bought Orlando wines in 19...89 it quickly began dropping that historical name to concentrate on the biggest selling Jacobs Creek brand. Soon it was Jacobs Creek this and Jacobs Creek that. Even the Rowland Flat winery became known as the Jacobs Creek Visitors Centre. But now the Orlando name, first trademarked in 1912, is back on the shelves. Once again there is a Steingarten Riesling, a Jacaranda Coonawarra Cabernet, a Lawson's Padthaway Shiraz and a Lyndale Adelaide Hills Chardonnay.

09.01.2022 Thinking About Vintage and Non-Vintage Variety and No-variety Wine is a lovely drink though this simple pleasure can be taken too seriously. Gradually as our ex...perience grows so do our entrenched views, regrettably like our other opinions, as staying nimble and daring is so hard. I’m not sure how this develops with wine but is likely the normal result of limiting exposure, seeing the same friends, reading what we want to believe, with views become part of the complex reinforcing cycle that hardens as we age. This build-up is gradual, so we are unaware how early opinions became strong preferences, forgetting how a taste from long ago may later have us avoid some varieties while favouring others. Alas so certain can our views on wine become that they are like commandments hindering a fresh approach. One of my beliefs is to start afresh as often as you can, certainly a small part of the reason why Glug was created, as I knew somehow it would knock off many barnacles and it has. An example is how the vintage and the variety on a label is used to decide purchase when all that should be asked is ‘will it be a good drink’. Non-vintage, non-varietal wines, simply called ‘dry red’ or ‘dry white’ should be available in all stores. They are not because these terms are thought to be shorthand for cheap and thus do not sell. Alas consumers are correct as my retail experience confirms that in shops low average plonk is all they would be. This is a pity as the flexibility they give a winery would allow it to deliver cheaper wine with a better taste. I have fond memories of the magnificent Basedow’s, corked barrel flagons sold from the Canberra shop in the late 1970s called, Dry Red. The many Glug versions are often labelled as Trial Bins and the range Chapmans Crossing explores the clues in the corked barrel flagons, non-vintage and non-varietal, the secret of South Australian cellar doors in the 1960s. Depicted: The South Australia cellar door secret of the 1960s-the corked barrel flagon.