Not the best example I’m throwing out there but not true that they have no flavor. Type and quality of raw materials, type of filtration and distillation process all have an impact on how it tastes. I’ll grant you at the lower end, they all lack flavor.
It is more than likely that better bottles would have not been fully appreciated by the majority of attendees. However, more care in finding better QPR wines could have been exercised. The KJ Chard is not exactly inexpensive and there are less expensive whites that I find palatable. I would have opted for the beer.
I had a wine last night that tasted like a Syrah. It’s color was like a pinot, very light. Unfortunately, the label said it was a cabernet. It doesn’t mention anywhere that it might be a blend. Crappy stuff.
I am happy to admit that I am a wine snob. Plus, it is easier to spell than connisuer, connasuer, connasewer, connoisseur. That’s it.
You’re not a wine snob yet. You haven’t talked down to those of us who drink Australian, South American, Spanish, California or Washington wines. BUT, you are getting close. When you start thinking/talking/acting like Sheldon Cooper on wine, I’ll send you a snob certificate.
I had a wine snob moment last night. Dining in Vegas at Hakkasan, which has a surprisingly deep and interesting wine list. The other wine enthusiast in our crowd declares he doesn’t recognize anything, because there are no “big names” (his words - meaning anything that’s not a Napa cab (no disrespect)). I recognized probably 80%+ of the names, though I fell short on the Germans, so I haven’t achieved true deep wine snob status yet, but I felt a moment of guilty superiority.
Oh yeah, been a lurker. Was at the Bedrock pickup yesterday (took a chance based on this forum), and thought “damn, a lot of wine berserker snobs here!”
I will say the board was right about Bedrock, very impressed.