The merchant's recent press tasting confirmed its role as the pre-eminent and best-value British wine seller. Let me explain. Plus: what I've been drinking this week
Great stuff! As an enthusiastic drinker who enjoys a glass of good wine - and loves a bargain - but has little understanding of what to look for this is a great pointer. More please and perhaps a level up .. £12-16?
Thanks for these. I was just chatting with a friend the other day about how great the WS is. My only issue is that I'm sometimes overwhelmed by choice to it's nice to have some starting points for my next order.
I joined in 1986 and bought some great wines from (I remember La Chapelle '78 was £20). Trouble is, I left the UK in 1989. How I would love to have access to that range and at those prices.
I still buy the odd bottle as gifts for friends in the UK.
I’ve never had a bad wine from the WS in the 30 odd years I have been a member. Also the longer you are a member and the more you buy the better your chance of getting what you want in their En Primeur offers. Just bought our son a membership so that he can explore more wines affordably.
On 02 April, a one Andy Neather publishes a guide to cheap wines from a UK wine company. Little did he know he would be see this be his most popular article, of all time.
I also know that the listicle format is unfortunately the most popular there is in wine. My # wines to know series, which is just a small selection of a report always get the most traffic.
The main additives most natural producers are against are SO2 and inoculated yeasts: most biodynamic/organic producers (and others) rely on wild yeasts, while many would also seek to minimise sulphur use at fermentation and bottling but wouldn’t get rid of it
Adding sulphur during fermentation is most definitely a no no for natural. Our limit for added sulphur at bottling is 30ppm for wines we sell in our bar and wine shop but we’ll probably bring that down a bit. It’s really quite interesting that once one has been drinking mostly zero adds for a period of time (perhaps around a year) one’s palette becomes very sensitive to additives, particularly sulphur. I guess it’s like having stopped adding sugar to your tea, a half teaspoon added without your knowledge stands out like the proverbials.
Here in Australia, The Wine Society collapsed 5 years ago owing millions to wineries and other entities. One can only assume bad management, inability to adapt to modern day marketing eg social media etc and an aging group of members with few young people attracted to what they stocked. Such a shame. I was a member for probably 45 years and it contributed greatly to my wine education.
Love this Substack and learning from you (from Texas)! BTW Tablas Creek in California (50-50 partnership with Chateau de Beaucastel) imported cuttings of all Chateauneuf varieties from their vineyards. They make great wines - including Counoise in some of their blends. They’ve just released a 2023 single varietal Counoise recommended for summer, slightly chilled, to club members!
The Greek TWS Malagousia white wine is an absolute cracker and a bargain
Great stuff! As an enthusiastic drinker who enjoys a glass of good wine - and loves a bargain - but has little understanding of what to look for this is a great pointer. More please and perhaps a level up .. £12-16?
Thanks for these. I was just chatting with a friend the other day about how great the WS is. My only issue is that I'm sometimes overwhelmed by choice to it's nice to have some starting points for my next order.
I joined in 1986 and bought some great wines from (I remember La Chapelle '78 was £20). Trouble is, I left the UK in 1989. How I would love to have access to that range and at those prices.
I still buy the odd bottle as gifts for friends in the UK.
I’ve never had a bad wine from the WS in the 30 odd years I have been a member. Also the longer you are a member and the more you buy the better your chance of getting what you want in their En Primeur offers. Just bought our son a membership so that he can explore more wines affordably.
On 02 April, a one Andy Neather publishes a guide to cheap wines from a UK wine company. Little did he know he would be see this be his most popular article, of all time.
You were right! Nearly 2k views now and still getting new likes
Nuthin' sells better, than cheap!
I also know that the listicle format is unfortunately the most popular there is in wine. My # wines to know series, which is just a small selection of a report always get the most traffic.
Does the Society delve into what are generally known as natural wines?
It doesn’t, no - though some of its biodynamic/organic producers are “natural” in all but name, though probably wouldn’t advertise themselves as such
So zero adds etc
The main additives most natural producers are against are SO2 and inoculated yeasts: most biodynamic/organic producers (and others) rely on wild yeasts, while many would also seek to minimise sulphur use at fermentation and bottling but wouldn’t get rid of it
Adding sulphur during fermentation is most definitely a no no for natural. Our limit for added sulphur at bottling is 30ppm for wines we sell in our bar and wine shop but we’ll probably bring that down a bit. It’s really quite interesting that once one has been drinking mostly zero adds for a period of time (perhaps around a year) one’s palette becomes very sensitive to additives, particularly sulphur. I guess it’s like having stopped adding sugar to your tea, a half teaspoon added without your knowledge stands out like the proverbials.
Here in Australia, The Wine Society collapsed 5 years ago owing millions to wineries and other entities. One can only assume bad management, inability to adapt to modern day marketing eg social media etc and an aging group of members with few young people attracted to what they stocked. Such a shame. I was a member for probably 45 years and it contributed greatly to my wine education.
A different organisation to ours - I’m glad to say the UK Wine Society is still going strong!
Love this Substack and learning from you (from Texas)! BTW Tablas Creek in California (50-50 partnership with Chateau de Beaucastel) imported cuttings of all Chateauneuf varieties from their vineyards. They make great wines - including Counoise in some of their blends. They’ve just released a 2023 single varietal Counoise recommended for summer, slightly chilled, to club members!
Thanks! Yes, I was at Tablas in January and tasted their Counoise - probably the only unblended one I’ve ever had, I think