Comment on What does the wine making industry do for profit when they begin a new bussiness? by Georgia B.
Most people who get into the wine business, already have a lot of money to spend. Some people lease vineyard space from other wineries or established farmers, or they buy land, which is very expensive. There are also people who are fourth generation farmers who bought land long ago when it was cheap and years later can finally afford to make their own wine. Some people go to an established winery for a custom crush, or their own label. This means that they don’t have a winery, or a place to sell their wine, but that they can make their own wine. Or they can possibly sell their wine through wine merchants. It comes down to money, if you don’t have money, or some really great contacts and relationships it doesn’t happen.
A more direct answer to the question is this…
Most new wineries started making their new label years before they even built a winery. They waited for the product to come of age, they have to have something to sell, and then built their winery. But it takes a lot of money and investors to do this, so they didn’t start making money on their product for years.
Now say you did it, you have your land or leased land, you made your wine, you built your winery, there is a huge chance that your first few vintages will really **** and you will actually lose all of your money trying to break into this very hard industry.
Georgia B Also Commented
Most of the bussinessess’ that currently make wine are the ones that make many of the new wines.They can afford the start up costs.. which are enormous and they have stronger ties with the nationwide distributor network.The new ventures are always goaled as long term, but usually don’t make it.But, if they make it and become a standard they can become very profitable.
Recent Comments by Georgia B
One of the reasons why alcohol is used in cooking is that certain flavor compounds are alcohol soluble, but not water soluble. Alcohol substitutes aren't going to liberate those alcohol soluble flavors. Your dish will not be identical to the original recipe, but it will still be lovely.
When you decide what to use to substitute for the wine, think about what the wine is in the dish for.
If it is to provide acidity in a marinade, fruit juice may be a good substitute. If you substitute juice, it’s going to add a great deal of sweetness to the dish. You might do part juice and part red wine or rice vinegar if you don't want additional sweetness.
If the wine is to add needed (and flavorful) moisture in a dish, I'd use stock. Any kind of stock – vegetable, chicken, beef, veal, you name it. But don’t use bullion from cubes – it will over salt your dish. Don't have any stock? Use water - it won't add any flavor to the dish, but it won't hurt the flavors that are already there.
If wine is called for to deglaze a pan, again, I'd use some stock that would compliment the dish.
Happy eating to you!
Depending on the dish, any kind of stock, chicken, beef, vegetable, could be substituted. The wine usually adds some flavor, but in some dishes it actually tenderizes the meats.
But like Emerel always says, “This aint rocket science” So just substitute anything for the wine…even water ,depending on the recipe
Good luck, oh..and BabBaBaBAMMMMMM!!!!
If you are talking storage, keep it in the basement, out of the light, and dry. Make sure it is laying on its side, and try not to move them very much.
In the cooler go the whites you will drink over the next two weeks, or the reds you will drink in the next 5-7 days.
First of all, alcohol doesn’t steam out of anything however it will burn off if caught on fire.
I recommend a non alcoholic wine. I don’t drink either and use alchohol free wine.
The location should have good humidity and a temperature around 55 degrees.
Store with the wine touching the cork so the cork will not dry out.
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