If you’ve seen Sour Grapes, you know the story:

A guy sold millions of dollars of fake "fine wine".

The reason his scam worked reveals something deeply engrained in the wine industry.

Most wine drinkers are being fooled. Just in a different way.

Rudy Kurniawan blended cheap wines and passed them off as rare Burgundy.

He wasn’t exposed because something tasted off.

He got caught because some of his labels didn’t match historical records.

That’s how easy it is to manipulate wine.

People trusted the story, not the contents.

Wine is ephemeral.

Every bottle changes every year and every hour after opening.

There is no fixed flavor to test against.

You could open five identical bottles and each one would taste a little different depending on how it was aged.

That’s part of the beauty. But it also makes it easy to hide behind.

The wine Rudy made wasn’t necessarily fake. It was engineered.

He used blending, additives, and packaging to mimic the character of rare bottles.

That same playbook is used across the wine industry.

Only now, it’s considered standard practice.

Most grocery store wine relies on:

- Low-grade grapes

- Oak flavoring

- Sugar

- Concentrates

- Lab-designed enzymes

It’s a formula made in a lab, sold with a story that is designed to make it feel like art.

The same confusion Rudy exploited is what allows commodity wine to dominate.

A wall of bottles, branded with warmth and tradition, hiding a product built through food science.

The wine world keeps you in the dark. On purpose.

How do you avoid this?

You don’t need a cellar or a huge budget to drink something real.

You just need to get closer to the source.

Shake your winemaker’s hand. Ask questions.

No one worth buying from will make you feel small for wanting to understand.

If they do, they’re part of the act.

The wine industry sold its soul.

And most people are still drinking the lie.

I make Unfiltered Wine in Colorado and am happy to answer any questions.

If this helped you understand wine differently, give this post a reNOST, it really helps me keep doing these.

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Discussion

Sour grapes? Sounds like what nocoiners have

Nocoiners drink Hell Oi

Wtf! This has opened my eyes.

Watch the movie. It's well worth your time

Is Sour Grapes the title? CONnoisseur seems appropriate.

I legitimately bet that that was one of the top contenders for the title

Too bad you are too far away 😅

☹️

Wild, I had no idea

Shirt came in the mail today. You've got your packaging DOWN. I got a step up my game

Haha thanks Ben!

Nailed it!

My man 🤝

❤️‍🔥🍷🫡

🤝🍷

I’m gonna come to Colorado this summer, visit your winery and shake your hand. Buysome wine too

Lmk when.

Love when Bitcoiners visit

Absolutely, will do

Sounds like the wine equivalent of this Penn and Teller BS segment.

https://youtu.be/v2qydjVbLJk

Many such cases

🥰🍷

🤘😍 🍷❤️

🤘🍷

🫡💜

Incredible story!

It's an awesome movie

I find that once I learn how to make my own I soon discover the entire industry is full of lies and bullshit. The System does not want you making your own .

💯

Is it correct that world whine consumption is really low these days? Do you notice that for your Business?

I didn't really operate before COVID so idk.

Commodity wine is decreasing market share to non-drinkers and seltzers etc.

But my take is that people thought the sugar high after COVID money printing was the new normal

The craziest thing about this story is how good this guy was at blending wines.

If he had just started a business around - “I blended this to taste like this bottle of _____ from the year 19XX.”

i would DEFINITELY want to try it.

I don’t mind adjusting things for consistency. But the best things will always be ephemeral.

Sharing them with good people is all we can hope for.

nostr:nevent1qqs82tjr29erc9mdft38ly5pwhlst4zkt4h8gpmkm50vnp8725pevkqmckvj7

Every Wine is Wine

Yes but also no

In my really poor days... around the time I dumpstered government cheese*, I would burn some barley under the broiler (for flavor only), add cane sugar to it, boil it to get rid of any weird beasties, let it cool, and add bread yeast. I'd ferment it a plastic bucket and when done transfer to 40oz bottles. I always named my brews. I had two batches of this. The first one we called "Oi", the second one we called "Hell Oi". No sulfites!!

*I got my allotment of government cheese (it is a US thing... you used to be able to get 5 pound blocks of cheese like Velveeta just for waiting in line, along with bags of white rice) for free. But, my neighbors did the same thing, but they couldn't stand the film on the cheese when you toasted it, so they just tossed theirs. I got an extra 10 pounds of cheese that way. It won't go bad (neither will Hell Oi).

Government cheese is a wild rabbit hole I went down a few years ago. Have never tried it. Is it still around or did they sunset that?

The cheese still exists, but they don't distribute it like they did when I got mine.

I found this, out of curiosity:

https://www.atlasobscura.com/articles/government-cheese