As we move into social distancing mode, and very likely, a full lockdown a la Italy, how do you anticipate the change will effect your wine drinking? As we look ahead to several weeks of schools closed, working from home, no flying, potentially no eating out, no going to the gym, etc will you drink more/less? Better/more casually? Is a weeknight wine the same during a quarantine week night? Curious how people think their drinking habits may differ over the coming days and weeks.
Its open sesame for me. Home more so fewer bottles with friends, but internal limits on what constitutes a bottle to be saved and shared have been relaxed. Not surprisingly, as the wine gets better, the tendency to have one more glass increases as well.
I sure hope people don’t stop drinking wine! But it begs a sub-question; are you drinking wine in the company of others only, or when you’re just by yourself/closest family?
At this time I think its prudent for WBers’ to shift to higher abv’s, for their medicinal and disinfecting properties. I’m glugging a delicious 14% 2015 Lucien Lardy ‘les Thorins’ Moulin a Vent right now, and even on a cold drizzly day, its hitting the spot. It’s far too young - more tannin than you would expect in a bojo - but its good medicine for quaranwine
Today it seems as though people here in SF have gone into quarantine mode. It’snot just sanitizers. To get food for dinner I went to two supermarkets in Pacific Heights. Bryant’s had run out of carrots, brussels spouts, and all sorts of food items. Six people were re stocking shelves. At Cal Mart it looked as though locusts had devoured the shelves. Raymond at Wine Impressions said that their business was fantastic the past few days.People are realizing they will be at home with the kids for two weeks and need all the booze they can find.
I decided this is the time to start an importing and distributing company. I’m just focusing more on retail than restaurants at this point and lower price points than higher price points. I’ve got a great 6.99 Chiant DOCGi:
My plan is to make terroir based sanitizers using organic aloe vera and high alcohol eau de vies from single vineyards and orchards. I will co ferment them in new Troncais barrels…although I am thinking about using Hungarian puncheons.