Posts Tagged ‘wine’
Saturday, April 3rd, 2010
By Christopher McCollum
A new statute is being proposed in Californians called the Alcohol-Related Harm and Damage Services Act of 2010. This proposal, which seeks to increase the state alcohol tax by astronomical proportions, was brought forth by Josephine and Kent M. Whitney, of San Diego, California.
Last year, I wrote an article about Russia raising its alcohol tax by sky-high margins, but if this Act in California goes through (it is going to require around 430,000 signatures on a petition just to go to a vote), President Medvedev will have to bow his head in submission, as his 300% tax hike will look like pocket change compared to the proposed 5,500% to 12,675% tax increase that the Whitney’s have authored.
In reading the details of the proposal, we see a helpful summary that California’s Attorney General wrote, which details what exactly will be taxed, and how much the tax will be; Beer’s six-pack tax will rise from 11 cents to $6.08 USD, a 5,527% increase. With that in place, say hello to $12 six-packs of Yuengling, and a lovely $15 for a six-pack of a good micro-brew, or about the price that a case costs here in North Carolina. The steepest tax increase of almost 13,000% is on 750ml bottles of wine, which aims to raise the tax from 4 cents to $5.11 USD per bottle, which has many people fearing that this will cripple the wine industry. According to one grower with a winery in Soledad, California, the most in-demand product on the wine market are mid-range bottles of $7 to $8. He fears that raising the price on those hot ticket items by an additional $5.11 will reduce the overall demand and put a tremendous strain on local wineries, eventually leading to job losses.
Tuesday, January 19th, 2010
The slogan of Buckfast tonic wine, made by Benedictine monks of Buckfast Abbey in Devon, UK, once read, “Three small glasses a day, for good health and lively blood.” Now, as the culture of consumption continues to grow out of control among the British youth, the brand has received a new unofficial slogan: “Buckfast, made by monks for drunks.”
This rather crude name (really one of many that also includes nicknames like “commotion lotion”) entails a variety of things. Buckfast, selling at a mere £5.49, could be likened to many of the less expensive brands of wine on the market here in America that, due to having a fruity taste and higher alcohol content than beer and malt beverages can provide, become popular among inexperienced younger drinkers. However, there is concern growing among experts who, upon analyzing statistics that pertain to alcohol-related violence and criminal activity, have noticed a startling consistency that links to Buckfast consumption.
The British Daily Mail reports that “research at Polmont offenders’ institution in West Lothian reveals that more than 40 per cent of those who had consumed alcohol immediately before committing their crime had been drinking Buckfast.” The report continues, “But sales of the drink… have soared to £37 million in the past five years, with Scots spending more than £50,000 a day on it.”
Accepted at face value, the information presented in this study seems to make an obvious association between the consumption of the Buckfast brand and crimes being committed. However, why are other important factors involved, namely the age groups of those committing the crimes, not included as well? The fault in this argument becomes far more apparent once we delve deeper into the cultural factors which, as is so often the case, aren’t being well represented.
Saturday, January 9th, 2010
By Micah Hanks
Photo by Sanjay Acharya
At least as far as Californian wines go. In the present Californian wine market, the old standard, 12 % ABV, is out, with most wines from the West Coast raising their alcohol count by a percentage point.
According to experts, this is due to a bolder, richer “fruity” taste that has become the preferred norm. In order to achieve this, the use of sweeter grapes is paramount; hence, more sugars are used as well, leading to production of more alcohol during the fermentation process.
Monday, December 7th, 2009
By Micah Hanks
Andre Terrail, third-generation owner of the famous La Tour d'Argent
The La Tour d’Argent restaurant in Paris plans to auction 18,000 bottles of its finest vintage wines, featuring Cognac, Champagne, Burgundy and Bordeaux, and a variety of other treats to be gathered up by collectors and enthusiasts.
The BBC reported today that close to 1m euros is expected to be raised by the sale, which La Tour d’Argent hopes will help “renew the cellar’s contents and ensure the restaurant keeps its multiple Michelin stars.” Upholding a rigorous claim to their quality and class, the restaurant’s website shares the following about the operation:
Every “Tower” has its legend and, as you can imagine, ours is no exception. Throughout all the vicissitudes of history, for close on a century the Tour d’Argent has maintained its almost sacred attachment to tradition and honor. Indeed, the venerable age of the building and the authentic anecdotes surrounding it count much less than the extraordinary enthusiasm of André Terrail, after him, his son Claude and now, again, André. Time and people may pass and fashions may change, but the table is always set at the Tour d’Argent.