Private Label
 

Hello all,

I usually just lurk here, but I'm working on a project for work where I need
to make a private label bottles of wine. I was hoping someone could
recommend a quality winery that did do private label bottles.

Thanks for your help!

Private Label
 

On the off chance that you live in Pennsylvania, go to
http://www.lcb.state.pa.us/retail/CUSTOMLB.htm and you will see that the LCB
will do this for you.

Jim


"Skilz2paydabills" > wrote in message
...
> Hello all,
>
> I usually just lurk here, but I'm working on a project for work where I
need
> to make a private label bottles of wine. I was hoping someone could
> recommend a quality winery that did do private label bottles.
>
> Thanks for your help!
>
>

We do private labelling, and we ship.
 

Private labelling available for the following wines.

02 Vidal off-dry
02 Chardonnay unwooded
01 Riesling
02 Sauvignon blanc

02 Baco Noir
02 Merlot
02 Cabernet Merlot

00 Sparkling Brut.

minimum order 1 case. email me for details and pricing.


Dave.

"vapormedix" > wrote in message
...
> On the off chance that you live in Pennsylvania, go to
> http://www.lcb.state.pa.us/retail/CUSTOMLB.htm and you will see that the
LCB
> will do this for you.
>
> Jim
>
>
> "Skilz2paydabills" > wrote in message
> ...
> > Hello all,
> >
> > I usually just lurk here, but I'm working on a project for work where I
> need
> > to make a private label bottles of wine. I was hoping someone could
> > recommend a quality winery that did do private label bottles.
> >
> > Thanks for your help!
> >
> >
>
>

We do private labelling, and we ship.
 

Salut/Hi Dave Gimbel,

le/on Tue, 30 Mar 2004 23:25:58 -0500, tu disais/you said:-

>Private labelling available for the following wines.

[snip]

>minimum order 1 case. email me for details and pricing.

You ARE aware that this NG is not for commercial use, don't you?
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

We do private labelling, and we ship.
 

"Ian Hoare" > wrote in message
...
> Salut/Hi Dave Gimbel,
>
> le/on Tue, 30 Mar 2004 23:25:58 -0500, tu disais/you said:-
>
> >Private labelling available for the following wines.
>
> [snip]
>
> >minimum order 1 case. email me for details and pricing.
>
> You ARE aware that this NG is not for commercial use, don't you?
Ian -- the OP was responding to the original question by "Skilz2paydabills",
in which the question was asked where private labeled wines might be
obtained. While the response is from a commercial entity that is able to
meet the request, it was in response to the request. This seems to me to be
a valid use of the newsgroup. As a reasonably new person in the world of
wine, I often have questions; and welcome answers, whether from private
individuals or commercial entities to my specific questions. No question
that a posting made as the beginning of a thread (or in an unrelated thread)
would be spam like usage.
Thanks for your many useful postings - which have increased my knowledge.
Jim

Hi Ian:
 

Sorry about that, but I was responding to a question. On the other hand
while checking your signature on your post to me I came across a link to
your commercial enterprise (bed and breakfast) including the price for a
night's stay.
Must say it's one way of sneaking commercial posts onto the NG using the
back door approach.

Dave.
"Ian Hoare" > wrote in message
...
> Salut/Hi Dave Gimbel,
>
> le/on Tue, 30 Mar 2004 23:25:58 -0500, tu disais/you said:-
>
> >Private labelling available for the following wines.
>
> [snip]
>
> >minimum order 1 case. email me for details and pricing.
>
> You ARE aware that this NG is not for commercial use, don't you?
> --
> All the Best
> Ian Hoare
> http://www.souvigne.com
> mailbox full to avoid spam. try me at website

We do private labelling, and we ship.
 

Salut/Hi BallroomDancer,

le/on Thu, 1 Apr 2004 09:48:08 -0500, tu disais/you said:-

>
>"Ian Hoare" > wrote in message
.. .
>> Salut/Hi Dave Gimbel,
>>
>> le/on Tue, 30 Mar 2004 23:25:58 -0500, tu disais/you said:-
>>
>> >Private labelling available for the following wines.
>>
>> [snip]
>>
>> >minimum order 1 case. email me for details and pricing.

>> You ARE aware that this NG is not for commercial use, don't you?

>Ian -- the OP was responding to the original question by "Skilz2paydabills",
>in which the question was asked where private labeled wines might be
>obtained. While the response is from a commercial entity that is able to
>meet the request, it was in response to the request. This seems to me to be
>a valid use of the newsgroup.

And my comment was intended as a gentl-ish shot across the bows. In my range
of response from 1 to 10, I count that as a "1". I think that a strict
interpretation of the recommendations and rules governing the alt hierarchy
disallow ALL uses for commercial purposes and any reader would be within
his/her right to complain to the ISP for non conformity with Usenet
guidelines. I'd feel that would be wholly inappropriate in this case, btw.

> As a reasonably new person in the world of wine, I often have questions; and welcome answers, whether from private
>individuals or commercial entities to my specific questions.

Absolutely. As long as these replies do not solicit business. A more
appropriate follow up to the demand might be to by email, which of course
might be a waste of time with anti-spam measure in place. Then would be the
time to say something "Joe Bloggs, Email me please at..... " an easily
demungeable address.

It's a delicate and difficult line to draw, Jim. Quite a number of very well
respected posters here work in a professional capacity in the wine business,
without EVER soliciting for business on the NG. I think it's a little unfair
to their scrupulousness if we don't say anything when someone does.

But obviously YMMV.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hi Ian:
 

In article >, "Dave Gimbel"
> writes:

>Sorry about that, but I was responding to a question. On the other hand
>while checking your signature on your post to me I came across a link to
>your commercial enterprise (bed and breakfast) including the price for a
>night's stay.
>Must say it's one way of sneaking commercial posts onto the NG using the
>back door approach.
>

First of all, since you keep changing the subject line, depending on newsreader
it might be quite difficult to keep track of what you're responding too.
Especially offline newsreaders which group by subject heading, not thread.
Might I respectfully suggest that you only switch headings if a drastic change
in subject matter occurs, in which case the best method is to note the switch
in your subject (for example "Loire Chenin Blanc (was Aussie Fruit Bombs) "

As to Ian's sig, this group was set up as a commercial-free newsgroup. From the
first days of Usenet, signatures have been exempt from the normal Usenet
requirements of being "on-topic," which means that they could contain any type
of content, commercial or not. However, they should be < 4 lines in length.

I don't think anyone here would object to your including your website in your
sig, as long as you participated in the general discussion (as opposed to
previous posters who have just repeatedly posted inanities to just get their
sig line up). I don't think anyone who has paid attention to this group for any
time would think that is Ian's motivation.
Dale

Dale Williams
Drop "damnspam" to reply

Hi Ian:
 

On Thu, 1 Apr 2004 11:24:23 -0500, "Dave Gimbel"
> wrote:

>Sorry about that, but I was responding to a question. On the other hand
>while checking your signature on your post to me I came across a link to
>your commercial enterprise (bed and breakfast) including the price for a
>night's stay.
>Must say it's one way of sneaking commercial posts onto the NG using the
>back door approach.

The original question was appropriate here. But you could have (and
should have) responded by private e-mail. And it is stretching things
beyond the breaking point to compare your posting and Ian's inclusion
of a web site in his signature line. Frankly, your postings are not
making you many friends in this forum.

Vino
To reply, add "x" between
letters and numbers of
e-mail address.

Hi Ian:
 

Salut/Hi Dave Gimbel,

le/on Thu, 1 Apr 2004 11:24:23 -0500, tu disais/you said:-

>Sorry about that, but I was responding to a question.

Indeed, and if you read my reply to Jim, you'll have seen that my comment to
you was more in the way of a gentle warning.

>while checking your signature on your post to me I came across a link to
>your commercial enterprise (bed and breakfast) including the price for a
>night's stay.

No, my sig does NOT give the price of a night's stay. Maybe I should, given
the excellent value for money. How many B&Bs do YOU know at ‚¬36 for two
including breakfast, and with full en suite facilities?

>Must say it's one way of sneaking commercial posts onto the NG using the
>back door approach.

You are entirely entitled to your opinion, of course. And for many years my
sig was quite different - I invite you to use Google Groups to search for
any pre- jan 2004 posts from me. However, after being reproached by many
readers here and in other NGs for NOT providing a link to my B&B, I finally
decided to do so. The sort of comment was "I heard from xxx you run a B&B, I
_wish_ I'd known because I've just come back from France". And so on. Given
that the guidelines specifically permit the use of a (commercial) website
address in the signature, I felt that I could not be said to be in
contravention.


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hi Ian:
 

Visited your website. Cottage looks fabulous. Have never been to
France but would love to stay in a small village or at least tour as
many as possible.

Is your interest and knowledge( based on your numerous and informative
posts) of wine a result of entertaining your many guests or something
that would have happened anyway?

Hope that makes sense Ian.

Larry
Southern Ontario

Hi Ian:
 

Larry > wrote:

> Visited your website. Cottage looks fabulous. Have never been
> to France but would love to stay in a small village or at least
> tour as many as possible.

Been there. I can only say: Do it! Besides, Ian is a fabulous
chef, and his table d'hôte for dinner features fine cooking and
extremely well-chosen wines to go with it.

M.

Hi Ian:
 

"Michael Pronay" > skrev i melding
...
> Larry > wrote:
>
> > Visited your website. Cottage looks fabulous. Have never been
> > to France but would love to stay in a small village or at least
> > tour as many as possible.
>
> Been there. I can only say: Do it! Besides, Ian is a fabulous
> chef, and his table d'hôte for dinner features fine cooking and
> extremely well-chosen wines to go with it.
>
> M.
Thought it was Bed & *Breakfast*? I know he's made dinners too - but
thought that was for special, or private guests?
Anders

Hi Ian:
 

Salut/Hi Michael Pronay,

I have been trying to keep quiet on this, as - despite what DG said, I don't
seek to use this or other fora to drum up business.

le/on 6 Apr 2004 08:44:29 GMT, tu disais/you said:-

>"Anders Tørneskog" > wrote:
>
>> Thought [La Souvigne] was Bed & *Breakfast*? I know he's made
>> dinners too - but thought that was for special, or private
>> guests?
>
>Ian - you're called!

Right.

I run a B&B called "La Souvigne" in the Corrèze. We have three double rooms
(with an overflow for personal friends of 4 extra beds in our own house).
Although we don't feed people every night, we do like to welcome guests with
a meal the day they arrive. If others arrive during the stay of guests
already there, we normally invite them to eat with us too, if they wish to.

However, I'd not want people to think that the food and wine are Lucullan,
they're not. In keeping with the philosophy of B&Bs in France, (which is
that ordinary people share their family meal with guests), food and wine are
what I'd describe as good basic. They have to be, given that we charge only
16 euros a head for the meal including wine etc.

However, if we have friends from "here" or "elsewhere" to stay, who we know
are interested in food and or wine, we'll put on a much more elaborate meal
with pleasure, but have to charge accordingly. I _have_ put on a meal in
which a high point was a Ch Lafite 1983, but that wasn't at ‚¬16!! However,
this can't be done when "ordinary" customers are eating with us as well.

So for the second night you were with us, if I remember, we went down to
Brive Market together, discovered some nice looking fresh morels and made
veal cutlets with them. I'm afraid I don't remember the wine (we both seem
to remember "Burgundy") we served with the veal, though we did have a Tokaji
Aszu with the Tarte.

I think you'll agree that the previous day, the food was more ordinary,
however. I DO remember the faces of the other customers when you arrived at
table, though, clutching that mag of '89 Clos Fourtet that you'd "rescued".
I don't think they realised just how lucky they had been! Mind you, they
didn't drink much of it!

OK, plug over.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hi Ian:
 

Ian Hoare > wrote:

> I DO remember the faces of the other customers when you arrived
> at table, though, clutching that mag of '89 Clos Fourtet that
> you'd "rescued".

;-)

Even I had forgotten that little episode ... This time, no mags at
at the farewell dinner (at Cheval Blanc), alas. Btw, I found Smith
Haut Lafitte 1996 better than Cheval Blanc 1998, the wine that
generously was poured to everyone (from bottles, not from mags).

M.

Hi Ian:
 

<snip>
>
>I run a B&B called "La Souvigne" in the Corrèze. We have three double rooms
>(with an overflow for personal friends of 4 extra beds in our own house).
>Although we don't feed people every night, we do like to welcome guests with
>a meal the day they arrive. If others arrive during the stay of guests
>already there, we normally invite them to eat with us too, if they wish to.
>
>However, I'd not want people to think that the food and wine are Lucullan,
>they're not. In keeping with the philosophy of B&Bs in France, (which is
>that ordinary people share their family meal with guests), food and wine are
>what I'd describe as good basic. They have to be, given that we charge only
>16 euros a head for the meal including wine etc.
>
>However, if we have friends from "here" or "elsewhere" to stay, who we know
>are interested in food and or wine, we'll put on a much more elaborate meal
>with pleasure, but have to charge accordingly. I _have_ put on a meal in
>which a high point was a Ch Lafite 1983, but that wasn't at €16!! However,
>this can't be done when "ordinary" customers are eating with us as well.
>
>So for the second night you were with us, if I remember, we went down to
>Brive Market together, discovered some nice looking fresh morels and made
>veal cutlets with them. I'm afraid I don't remember the wine (we both seem
>to remember "Burgundy") we served with the veal, though we did have a Tokaji
>Aszu with the Tarte.
>
>I think you'll agree that the previous day, the food was more ordinary,
>however. I DO remember the faces of the other customers when you arrived at
>table, though, clutching that mag of '89 Clos Fourtet that you'd "rescued".
>I don't think they realised just how lucky they had been! Mind you, they
>didn't drink much of it!
>
>OK, plug over.

Ian, your response to Anders quenched my curiosity,

Much appreciated.

Larry
Southern Ontario

Hi Ian:
 

"Larry" > skrev i melding
...
> <snip>
>
> Ian, your response to Anders quenched my curiosity,
>
> Much appreciated.
>
Ian, your response awakened my curiosity... :-)
Now, from me to Bernkastel is 1500 kilometers, 15 hours non stop driving -
how much further to Corrèze? 1000?
Guess I'll have to make a try before you retire!
:-) Anders

Hi Ian:
 

Salut/Hi Larry,

le/on Fri, 02 Apr 2004 17:29:16 -0500, tu disais/you said:-

Sorry about the late reply, but I had to rescan my message base to see this,
it got zapped first time round.

>Visited your website. Cottage looks fabulous. Have never been to
>France but would love to stay in a small village or at least tour as
>many as possible.

It's just a little cottage, stone built, of no great merit, but we've done
it up to be as comfortable as we could. This is an area of little villages,
perhaps 30 years behind the times. We love it. You can leave the front door
unlocked and not be afraid at night. Coming from London, as we did, that's a
luxury of inestimable worth.

>Is your interest and knowledge( based on your numerous and informative
>posts) of wine a result of entertaining your many guests or something
>that would have happened anyway?

I used to be a freelance chef, doing directors' lunches special dinners etc
in London, but with little knowledge of wine. Some friends took my wine
education in hand when I was around 35 and I avidly learnt all I could (both
by tasting and reading). I found (and still do) the marriage of food and
wine fascinating, and it became my hobby, which rapidly spilt over into
business, as people asked me first to recommend matches for the dishes I
cooked, then to get more of the same or other wines, and occasionally to
manage their cellars.

So I went to auctions (with pre-auction tastings) to trade fairs, on wine
visits to various areas (mainly France) and continued learning. So, to get
round to answering your question, no, it's not really the guests we have
here that have contributed much to my interest although some most certainly
DO do so.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hi Ian:
 

Salut/Hi Anders Tørneskog,

le/on Wed, 07 Apr 2004 14:43:29 GMT, tu disais/you said:-

>> Ian, your response to Anders quenched my curiosity,
>>
>> Much appreciated.

>Ian, your response awakened my curiosity... :-)

!! Oh dear, this is all most unfortunate. I think if anyone else wants to
write to me about my B&B they really ought to do so by email!! Just _don't_
use the angelfire spamtrap.

>Now, from me to Bernkastel is 1500 kilometers, 15 hours non stop driving -
>how much further to Corrèze? 1000?

To give the irish answer, "well sorr, if oi wurr going to you, oi'd not be
startin' there!"

I once drove from the Sauerland (Brilon) to us in a day. 1100 km in 14
hours, we were KNACKERED!. Your best answer is to use viamichelin on the
web, because you can enter your own parameters. From Paris to here, hurrying
on the (mostly free) motorway/autoroute/interstate takes about 5 hours.
Forges 19380 is known to Michelin, but in case you have difficulty we're 20
mins south of Tulle 19000 (capital of Correze).

>Guess I'll have to make a try before you retire! :-)

You have about 10 years max. then. That will allow us to pay for most of our
outstanding big trips.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website