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What Makes Wine "Better"?

At Winestyr, we claim to have better wine than you'll find on any store shelves. But unless you're a winemaker or a connoisseur, you may not know the answer to one very important question: What Makes "Better" Wine?

Dedicated Producers

Great winemakers and wineries aren't in it for the money — if they were, they would have chosen a different profession. Instead, they're in it for the love of the game. These winemakers don't make the same wine two years in a row. 

They understand that every vintage is different for reasons that they cannot control, and they love that. They're not master marketers — they just want to make interesting wines that put a smile on the face of every person that is lucky enough to discover their brand.

Limited in Production

Quite simply, it's not possible to mass-produce wines that matchthe quality and character of many lower-production wines. Mass-produced wines usually start with bulk juice from a variety of growing regions (usually California's central valley). Among other things, wineries add sugar and/or acid during the winemaking process to hit alcohol and pH targets. To make matters worse, to mimic true wine flavor and character, they do things such as add oak flakes or chips to simulate barrel aging. All of these things are done in order to make boring wine taste more complex.

Depth, Complexity & Character 

This is the place where true smaller-production wines stand out. They strike a harmonious balance that leads to a more fulfilling wine experience. As an analogy, picture nachos that you get at the stadium — the kind in the plastic container with a section for pumped liquid nacho cheese sauce. Now compare those to the nachos you get at a restaurant with layers of real cheese, veggies, meat, and beans. Both are technically nachos, but which variety would you choose? Which ones have more flavor and character, and are more fulfilling? Mass-produced wines, like the nachos made with pumped liquid cheese sauce, are one-dimensional. The nachos from the restaurant are more similar to small-production wines — each restaurant has its own style,  just like each winery leaves its own mark on their wines. 

Jordan Johnson

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