Wine noob here with a burning question about rosé wine’s longevity after being opened
Hi all. So my partner and I have been trying different wines to try and determine what our favorite tastes are. We had tried three different red wines (went through the whole bottles) when I selected the Cupcake rose wine for our next tasting. It said it had notes of strawberry, watermelon, nectarine and raspberry. Well, here's the thing – I tried a little bit of it the day we got it – had a few sips and I quite liked it. I was not however in the mood for a glass so I said no thanks, maybe later. Well… my partner and I completely forgot about it and just screwed the cap back on it and left it for 12 days, …unrefrigerated. I did not know this was apparently a bad thing.
Here is my question. So after the 12 days of it sitting opened with the cap screwed on, not refrigerated, we poured ourselves some glasses. It tasted fine and smelled fine, but I noticed that I got tipsy REALLY fast off one glass, which is very strange for me. I tolerate alcohol very well. Within the hour, I thought I felt an itch over my breastbone, which I ignored. When I went to bed, I thought my face felt kind of funny… went to the bathroom – – and my face and chest were COVERED in these little welts!! It had to have been the wine, I ran through everything I had eaten that day. I thought it was an allergic reaction. Took a Benadryl. Except now I am worried I am allergic to wine… but if I have had other dark red wines before with no issue, how could I be?
I am wondering if I reacted this way because it was left unrefrigerated after being opened. Could the fact that it was a rose and had fruit hints in it have made me sick and break out like that? I've heard that even if someone isn't allergic to strawberries but if they eat some that have gone bad that you can get really ill from it. And can people be allergic to certain kinds of wine? I just don't understand why nothing happened when I have drunk other wines.
Submitted September 24, 2017 at 12:52AM by Crocodilemuffins
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Submitted September 24, 2017 at 02:49PM by L0ki15
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First of all, my apologies if this is the wrong sub in which to ask this kind of question. If there is a better forum, please point me that way.
I work in the tasting room of a small (~5,000 case/year) winery in North Carolina. Currently, I make $10/hour plus tips.
The owners of the winery want me to take over distribution and wholesale, and to be honest, it's a fuckin' mess. Their last distribution person told them that a 30% discount off of retail was "standard" for wholesale in the wine industry. The same person would drive 45 minutes to sell two bottles to an account. The real kicker, though, is the fact that apparently no one has any idea what the actual cost of a bottle of wine is; meaning, the winery could be making 200% margin on each bottle sold at retail, or losing 200%, and there is apparently no way to tell.
My question is this: in exchange for taking over such a shitshow (which would entail both figuring out exactly what the hell our costs are, in addition to building actually-useful relationships with distributors and retailers), what should I be looking for in terms of compensation?
I'm not looking for a hard-and-fast answer (unless, miraculously, one exists), but if anyone could point me in the direction of some sources or guidelines on the subject of wine distribution, that would be greatly appreciated.
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