On 27 Mar 2009 16:49:56 GMT, Wim van Bemmel >
wrote:

>On Thu, 26 Mar 2009 22:19:40 -0700, sf wrote:
>
>> On 26 Mar 2009 19:19:00 GMT, Wim van Bemmel >
>> wrote:
>>
>>>Quality wine comes in bottles, and once open they need to be emptied the
>>>same day. The next day you may cook with it, at most. The daily drink
>>>comes in a "bag in box" as we call it in France, where I live. They
>>>still look strange at me if I ask a "sac en boite". That keeps for some
>>>weeks, since no air comes in contact with the wine. There are qualities
>>>in bags, though. The best are those that look silvery.
>>
>> In the US, there are many bottled and corked wines that taste far worse
>> than the boxed stuff. Advertising sold consumers on the concept of "if
>> it is in a bottle and has a cork, it's good". Now they have to undo it
>> because some of the best wines come with a screw cap now. Screw caps
>> were a marker of bad wine before the wine-in-a-box concept was invented.
>> It's only a matter of time until some high priced winery decides wine
>> in a box is the way to go and it will start at the restaurant "by the
>> glass" level where they can hide the package and still sell the wine.
>
>The last thing is what happens now. The house wine, sold by pichet, comes
>from a box.
>As I live in Côtes du Rhône area, house wines use to be good. With good
>wines all around, rubbish does not sell.

I concur. It's not that much more expensive for a restaurant to buy a
25 liter box of Inglenook (a decent drink today wine) to sell by the
glass than it is to buy a gallon of rut gut in a jug that goes bad
(the sellers can't tell and obviously don't care) in a few days.

However, I meant our expensive wines - like Opus 1, Caymus, Chateau
Montelena, etc.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West