Hesitating because I’ve never bought a bottle this expensive before, but this is an absurdly good price, and I should just go for it, right?

I'm seeing a lot of misunderstanding of what tariffs are and how they work so thought it was important to set the record straight. Source: I have been importing wine for ten years and working in international trade for longer than that.

1) When you ship goods to the US they arrive at the port. They arrive in a big shipping container. They leave the port via truck or rail usually. The guy driving that truck has to present documentation to the gate guard in order to leave (the actual ways they do this aren't important here).

2) That documentation includes an ok (known as "clearance") from Customs and Border Patrol (CBP), the government agency that monitors imports.

3) Different goods have different requirements and documentation that must be met and entered into CBPs computer system (called ACE if you're interested). If you don't have all that documentation, CBP will not issue clearance and your goods go on hold at the port. They will not be released.

4) The system CBP uses to enter the data is complicated and specialized. So importers pay a customs broker to do that data entry.

5) The importer knows what documents are required for clearance so gives them to the customs broker ahead of time in order to avoid delays.

6) Requirements for clearance include paying all duties, excise taxes, fees and TARIFFS. Sometimes the customs broker fronts the money then the importer reimburses, sometimes CBP takes it directly. You have choices here. But the takeaway is the goods are only getting cleared for release after THE IMPORTER PAYS THE TARIFFS.

7) If you can't clear CBP by the time the goods arrive they give you a certain number of free days on the port to resolve. Then they start charging you exorbitant amounts of money per day before eventually sending your goods back to origin and charging you for the privilege.

8) To the importer, then, the tariffs are just another cost of goods sold line item. It's up to the importer to determine what the market will bear in relation to that new additional cost. Some are going to eat it. Most are going to pass it on. Which leads to...

9) Knock- on effects. We saw this during the pandemic. Businesses saw the word "inflation" so raised their prices whether their costs were inflated or not. This is what's going to happen now with "tariffs."

10) Granted, these are pretty widespread and will touch every part of the economy. But don't be fooled by companies over seas telling you they're being forced to raise their prices because of tariffs. They don't pay those costs. Importers do in order to have their goods released from the port.

11) Foreign countries may impose additional costs on foreign companies looking to export to the United States. They probably won't though because other countries know that charging your own people additional taxes to hurt another country is stupid.

12) Tariffs are really stupid.

*Edited most of my spelling

Viña Tondonia Rioja Reserva 2012, picked by my dog, obviously, because the label matched her fur's colours.

Medium bodied, long and complex finis. Flavours of game, graphite, earth, truffle, vanilla, oak and ripe black fruits (little intensity of these)

I found it reached its peak and it well needed decanting mostly for aeration. Co-opened and decanted by my wife and Pepe, the manager of Blacklock Shoreditch in London 🇬🇧🍷

£88 on the list.

California winemaker here producing 500 cases per year. Just got a nice Friday afternoon email from a French cooper letting me that my barrel order will be increasing by 20%:

My Dear Customer,

I hope my e-mail finds you well. As you all know there will be 20 % Tariffs on all import from EU have been imposed. Famille Sylvain is working on determining the detail of the calculation. And if there are any exclusions etc. etc. We will unfortunately have to charge you for those tariffs. As soon as we have the detail of the calculation, we will get back to you. Let me know if you need to change your order. I apologize for this sudden change in pricing.

Now the question becomes do I 1) raise prices to maintain margin- not a great idea given the current market 2) eat the cost and margin suffers 3) buy less barrels

All options are terrible, this sucks. Maybe I should post this in r/conservative.

Limited options. I bought the Chavarri Larchargo today (any opinions on this one?)

What should I get next time?

I’ve never tried a 1945 Burgundy before, but it was said to be a great (albeit small) vintage, as in Bordeaux. We opened the left of these 2 bottles at a tasting. The bottles were slightly smaller (50cl) than modern equivalents. The cork came out almost intact with my Durand. I didn’t decant it. The wine had an amazing bouquet, including leather, caramel and coffee. It was surprisingly smooth and really easy to drink, but was soon gone.

I’m doing some spring cleaning and reorganization of the wine collection. I’m looking for some tips on the best way to keep this collection organized. My fridges are currently empty and can (theoretically) hold 450 bottles - I should be around 300 bottles but not entirely sure.

Any tips from the pros on the best way to keep this thing organized - do you go by producer, varietal, region?

Needed a three hour decant and more.

I absolutely love Vérité and their Cabernet Franc is underappreciated, but lovely.

Very slight funk, but also notes of pluot, blueberry, red bellpepper, chili skins, dried cherry, clove. Maybe some starfruit and amla.

This can age for a lot longer, but with some air, in its drinking window. Probably not at its peak yet.

Paired well with Lord Stanley, but especially Cappelletti with truffle.

94 points.

Hi r/wine,

I’m writing from a little corner of Istanbul where we’ve been quietly building a wine bar unlike anything else in the world.

It’s called WAYANA, and we serve 500 wines by the glass — all from Turkish producers. Some are international varieties grown here (Cabernet, Syrah, Chardonnay, etc.), but many are made from indigenous grapes that don’t grow anywhere else: Kalecik Karası, Karalahna, Emir, Narince, Hasandede, Foça Karası — names you might never have heard, but that we pour every day.

Turkey has over 850 registered native grape varieties, and yet it barely exists on the global wine map. We’re trying to change that by working directly with 135 producers — from micro-scale natural winemakers to historic estates — and telling their stories, one glass at a time.

I’m not here to promote a business, just to connect with others who are passionate about discovery. If you’re into underrepresented regions, natural expressions, or just curious about what wine looks like in a land where viticulture has existed since antiquity, I’d love to answer questions, share recommendations, or just chat about it.

Cheers from WAYANA,

/wayanatapas

I found this Greywacke Pinot Noir from 2013 setting on the shelf at my go to store, did I find something incredible and I should go buy a few more, or is this bottle past its prime?

It’s nothing fancy, but it’s mine.

Ok, I had a dinner last night with some people I do know, and some new. The diner was in a very old fashioned restaurant, possibly the oldest in town. We went in wines first (byob) and picked foods around them.

Aperitif: Pol Roger Cuvée de Réserve Vinothèque Brut Rose 1999. I was very pleased with the color. Very developed and toasty aroma with rosehip, cherry, and that distinct aroma of dried apricots. Palate was delightfully fresh and balanced. Very cool experience, my mileage has varied a lot when talking about aged champagne.

Starters: Catena-Zapata Adrianna vineyard White Bones Chardonnay 2021. Very sharp aroma, that developed while drinking. Lemon zest and chamomile was expected, but the fresh peppermint aroma, which was quite strong was new to me. Stong body and fresh as ever, this really competes with the best burgundy whites. Highly recommend if You can get your hands on one.

Main course: Yalumba ’The Caley’ 2013. Blend of Barossa Shiraz and Coonawarra Cabernet Sauvignon. While not overly so, this was very concentrated and full bodied wine, that has many more years of potential. No really signs of agening, but the character was developed however (I’ve tasted 2012 like six years ago). Jammy, spicy, dark black currant and some menthol (the Coonawarra component). Lots of freshness still, and overall very nicely balanced wine, and very hard to pick anything to really complain about.

If only had these opportunities more often.

Not fancy wine like most posts, but I picked this up for €27 for 6 bottles today at E. Leclerc amd i think that it is bloody good value. I have known Citran for a while and this is from the excellent 2022 vintage.

The nose shows classic chassis complimented by some quite bright red fruit. There is a little hint of smokey oak and gravely notes. The palate is fish and quite juicy but with some serious body. Lots more blackcurrant and some raspberry and cherry, hints of spice and smoke and subtle herbs. The tannin is fine and well worked and brings a little grip on the fruit driven, fresh finish. I have just opened it, so it should open up more over the next few hours. Not bad for less than 5 euros a bottle!

I love pairing wine with food, but I feel like I’ve barely scratched the surface. I usually go for reds with steak and whites with chicken, but I know there’s a lot more to explore when it comes to pairing.

What’s your go-to wine pairing with a particular dish? Any unique or unexpected combos you swear by? Would love some fresh pairing ideas to impress my dinner guests!

Like 3 months ago I got a box of Broken Bridge cabernet merlot, I opened the litter dispenser to try a bit but I haven’t really had any since. The box says “stays fresh 6 weeks after opening” but is it still ok to even drink now?

Oof! This is tasty gear. Love the one-two punch of acidity and the undefinable yet ever-present volcanic minerality in Etna bianco. This is straight Carricante from pre-phylloxera vines grown at about 800 - 900m elevation.

After 4 years the pucker has dissipated and given way to the early buds of complexity. A touch of jasmine, green apple and grapefruit pith. Excellent length and concentration. One of those “I wish I bought more than two bottles” wines.

Will be interesting to see what it looks like with a couple more years under its belt.

Amazing wine dinner with close family All wines showed off their excellent qualities. We started of with Chianti for a light starter with bread oil, Promis, and Brunello with steak and finished of with the Barolo for cheese and fruit. All the wines where stables representing there different territories. I had a Pinot noir from Tuscany that unfortunately was corked, so the Barolo stepped in.

Hi wine experts - does any one have any ideas about what this is? Not much coming up from searching. It’s probably something awful but it has an intriguing haunted relic vibe. Was found on a dusty shelf among Hardy’s etc

2002 Salon:

Lovely toasted brioche, lemon zest, and a hint of kaffir lime. Incredible balance and texture on the palate and superb finish. Starting to drink phenomenally. I think this was in a dumb phase for a few years but now is starting to hit its stride.

2019 DRC Corton

Wide open and ready for business. Lovely sandalwood, sea salt, and 5 spice on the nose, with incredible density and palate presence. Super long finish. Just outstanding.

2021 Mugneret Gibourg Vosne Romanee

Bought off the list for essentially retail. Tough act to follow but this was a very pretty, classic wine that hits all the right notes. Just didn’t have the intensity, density, or class of the DRC, but what does? Still very enjoyable.

Can anyone tell me about this wine? I got it from my stepdad and I can’t really find it online so I am curious

Cedric Bouchard / Roses de Jeanne Cotes de Val Villaine Blanc de Noirs

3rd bottle in last 6 months, again stunning with beautful citrus and toast on the nose with weightless transparency and a super long finish. Love this wine.

2017 Georges Mugneret Gibourg Clos Vougeot Grand Cru

Slow ox for 2 hours. Beautiful if slightly reticient nose, red fruits on palate. Tremendously enjoyable finish. Just beautiful. This will probably be better in 3-5 years, but is drinking ok now with some air.

Very nice and fresh wine. Gave it 8,5/10

Notes:

Still some mousse in the glass and the bottle had a pop! Medium yellow colour and not yet orange. Bigger bubbles in the mousse but round and balanced. Still young and definitely in its drinking window.

Smell of almond, dried apricots, some vanilla, orange, and some cake.

On the palate, a bit more acidic with some bitter tones, but nothing too annoying or distracting. Close to the smell in taste, but also some green apple and a crisp finish.

I don't drink wine often because red wines tend to give me reflux and the acidity and tannins turn me off. However I visited a vineyard near Pompeii this summer and tasted a flight of white and red wines and their Agathos turned me on. It was a deep red, almost purple and it was so god damn smooth and rich. I was told the soil lends itself to low tanin and acidity wine but not sure if true. It was extremely balanced, not sweet or dry with a rich body, like a Caberet Sauvignon but again almost no acidity or tannins. I bought a bottle (very expensive....) to take home and tried it a few months later just to see if I was blinded by emotions and tasted it alongside a few other domestic red and sure enough, it was still absolutely amazing. Problem is it's very hard to find at wine stores and it's expensive to import and they don't ship less than 6 bottles (with shopping and everything it's like $100 per bottle lol).

Anyway can anyone recommend a less hard-to-find wine of similar characteristics? I included a link to their page with the specs of the wine.