If you like the flavor, there's nothing wrong with it outside of potentially more harmful additives, but there's not really any clarity there.
You'd probably love exploring otherwise to find some with more soul, but there's nothing wrong with having a go to
I think what happens with a lot of casual wine drinkers like me is they experience a wine they like in a restaurant, remember the name, and then grab it if it appears on a grocery store shelf. I feel like if a winemaker can get on a restaurant menu, especially a chain (CPK, Cheesecake Factory), thatās the golden ticket.
On an unrelated note, I heard from a restaurant owner that a common strategy is to build in the largest profit margin on the *second* cheapest wine on the menu. He said customers tend shy away from the cheapest wine on the menu, and are immediately drawn to the second cheapest. I found that fascinating. So that second cheapest wine you see on the menu may actually be the one with the lowest wholesale cost, and it generates the largest profit margin.
Absolutely. All good points
I'm so happy to have have no reason to play that game. No matter what, if you have wholesale accounts, there's no room in the middle. You're either the cheapest or close or need to be the most expensive.
What Bitcoiners have allowed me to do is to just focus on quality
