Real “men” don’t like “sweet” wine; “men” like their steaks bloody and their reds full-bodied – let’s say an Argentine Malbec of a Californian Zin. It was a Berri Estates Shiraz Cabernet back in the early 1990s. Many of us drank Mateus, Blue Nun, Lancers, and Riunite Lambrusco. avril 25 2014, 4:16 pm. Is Apothic red wine sweet or dry? to try something similar about 6 years ago in Spain (for the export market, in this case to copy Red Guitar / Bogle etc). - Friday October 9, 2020 10:10 am. I discovered this wine in my forties and I absolutely love it. By Emma Lord. I have always had trouble with the so called experts when as a Wine Shop Manager I supplied wine to the National Surgeons Dinner I received a very much appreciated letter of thanks, so I think I have some credibility. I may like a sweet red it seems, this doesn’t make me sad! There’s a new red wine that’s becoming a bit of a hit. Fine red wine vintages are racked and aged before they are bottled . Most people wouldn’t think of this as a sweet wine unless it was pointed out to them; they’d just think it was tasty. I’m a big fan and had no idea you could even cram all this sugar in. Gallo. Apothic Red Blend. It is a fantastic debate and one that illustrates the wonderful diversity in the world of wine. I guess I won’t drink this wine so I can cut down on my sweet tooth. So I don’t think the apothic-lypse is coming. “The problem? There’s a new red wine that’s becoming a bit of a hit. It’s not pretending to be a ‘fine’ wine. It just seems so churlish. On the nose it's blackberry to the fore plus plums, and on tasting you get more blackberry, some barrel vanilla tones and jam jam jam. These wine tasters are like that, they have never really been exposed to the full range of wine, never lived around the world and they are simply handicapped in there reviews. It’s verging on a sweet wine, there are no real tannins to grip you. Login / Join / 0 / $0.00. In those cases, the “cocktail wines” are an ideal choice. Not for me, but if other people like it, who am I to tell them they’re wrong? This is a sickly sweet wine with a bunch of vanilla added in. Apothic Red Wine. I’d really appreciate any advice because I’m a complete novice. Just red. I am more of a red wine girl and I LOVED the Apothic red so much that I had to try the white.... It’s FANTASTIC and now one of my go-to white wines during the summer. View More. This is a TRULY HIDEOUS product. Apothic Wines is a range of wines produced by California's largest wine exporter, E.J. I would not buy it personally. All of these wines are very popular, with Apothic Dark being one of the most commented reviews on this site, due to it’s limited release. Full disclosure, I work for Nomacorc and we close this wine with our 21st century engineered corks. I don’t care if it’s been manufactured or carted around in tankers. It is also a mishmash blend of different varieties of grapes, done poorly and it has no coherence. It balances in the middle, with a slightly sweet, and delectably complex flavor. My favourite is a nice merlot long given up on shiraz. Try it with red meat, I’m sure you will like it. This wine has 5361 mentions of oaky notes (vanilla, chocolate, mocha). It sure arrived in Canada with a lot of hoop-la last year. On the Yellow Tail note a bottle of US purchased Chard appeared at a BBQ couple of years ago then a Canadian purchased bottle appeared, I had to compare them, the US purchased wine was in the 15-18g/lt RS and the Canadian purchased one was maybe 6-7 /lt RS, same wine different market and yes Apothic Red is now chasing that market. Apothic California Red Wine Review. Just to repeat, surely the solution is to print the residual sugar levels on the label itself – like ABV levels. It was an amazing experience and the extremely knowledgable wine crafter told us (when he realized a portion of my family was put-off by this actioon, “let me tell you a secret..people drink wine because there is ALCOHOL in it” I laughed so hard… Just how I’m laughing at you all now. But no one’s saying these confected sweet reds should be banned. A trip to Eastern Europe will quickly show you what we are missing out on. Nothing sophisticated and out of the same factory as Barefoot (which share the smooth sweetness). Apothic Inferno is a small batch red blend featuring flavours of dark fruit layered with some dried fruit characteristics. My family owns a fine-dining Italian restaurant where I have worked before and we were required to have extensive knowledge of wines and pairing options.) 9 reviews. Is it only me? These unique elements come together to create a red blend with layers of dark red fruit complemented by hints of vanilla and mocha. Heavily promoted Apothic is just one of a range of sweeter red wines that have been launched on the market recently. Just for reference Coke has 100g per litre!! Time to get off the high horse, folks. Cheapest vintage available Good value for money. Zinfandel lends notes of dark fruit and … How very disapionting, especially since I could have picked up a decent Malbec or Cabernet even cheaper. You can make balanced wines in this style, that don´t even seem sweet to many people, if you are clever / have no fear of industrial winemaking. An alternative? The fruit is ripe (sometimes these sweeter reds can have a sickly combination of sweet and green), and there’s nice, seductive vanilla, mocha coffee and spice as well as the sweet berry fruits. It’s interesting. Like a good steak one can make a great medium well if he is a great steak cook but most people it them raw because they a. Don’t know any better and b. Extremely popular wines like Apothic Red , Cocobon , Cupcake Red Velvet and others fall into this group. Did anyone notice at various stores someone stuck a sticky note by the apothic reds stating it was the best wine they ever tasted (or something to that effect) I think it may have been a very clever or at least devious advertising campaign on the part of apothic. I saw, and tasted this wine at a recent Tesco Wine Club show – where I was manning another stand. Me and Caleb had some tonight. The nose was of dark, jam like fruit with perhaps a hint of licorice. This being said, I love Apothic Red and I’m lucky enough to be able to afford (almost) any wine that I desire. I’m now a CWE, 25 year Wine industry veteran. It began with a single wine, the Apothic Red, which was released in 2010. Discover a daring sparkling red wine that's unexpectedly refreshing. From the first Apothic Red wine release in 2010 to the six varieties they currently produce, Apothic … I would like for the distributor to add the word “sweet” on the label description, so they stop misleading customers and target the audience that likes White Zinfandel. The wine has an unbearable sweet grape juice quality and a slight milky/chalky aftertaste. IN actual fact it is 16.4 grams per litre or at LEAST triple the sugar expected. The problem? http://www.sparkpeople.com/myspark/Calorie_Finder.asp?FoodID=57664370. Yes, it is a confection. I believe wine is more like other CPG (consumer packaged goods) products and not everyone will like everything wine equally. The reviews for this wine note that it is quite sweet. 6. At the very least, winemakers should make it clear on the bottle itself the amount of sugar in their wine so those of us who don’t like this alcopops style don’t waste their money. We don’t criticize people for liking full-fat ice cream versus non-fat yogurt, do we? THis has nothing to do with preference when you are diabetic. But the wine writing fraternity are up in arms. It’s sweet. Jamie – good job, very balanced of you, considering this isn´t really your thing. Your call. 16.4g per litre. But tasting it up against a wide range of more “normal” wines at a recent Tesco wine fair, I couldn’t believe how nasty it was: possibly my least favorite wine of the day (though I did avoid many known stinkers). Here are my considered thoughts. Apothic Red is low in sulphites and tannins which is wonderful for people who are sensitive to those things. That said, any fan of a smooth, fruity Cabernet find something to love about this bottle. I would like to see labelling laws to be improved so consumers know what they are getting? Plus, it’s affordable. Fortified/Sweet Wines; English Wine; Notebook; Wine + Climate Change; Wine Books; Wine Podcast; About / Contact; Social; Red Wine . All rights reserved. At the end of the day, it’s a drink. I agree with Barry – drink what you like. As per the recipe of Apothic wine, it contains residual sugar that makes it sweet. Initially, it did not strike me as particularly sweet – only after reading this. But its OK as far as I am concerned. In fact I have since bought a lot of it – and, at around £8.00 per bottle I consider it good value for money here in UK. I wanted to recommend it to anyone who enjoys red wine. Dry vs. Sweet Wine During winemaking, yeast eats up sugar and makes ethanol (alcohol) as a by-product. I feel like I just drank a bottle of some generic “sweet red” blend. This is a style popular with those looking for a crowd pleaser and I note some of the ‘serious’ wine buyer comments above about not being able to detect the high levels of sugar. They have been raised on wine that is imported based on the taste of a country that has not been around much longer then 250 years. It’s Apothic red, from California, and leading UK critic Tim Atkin has described it as ‘undrinkable’. I may be uncouth and I am sorry, but I do like the taste, I think it’s sublime, decadent, but taste is, after all, an individual experience. A blend of Zinfandel, Syrah, Merlot and Cabernet Sauvignon that produces a bold fruity and sweet flavor. What is it about sweetness in a red wine that angers so many “serious” palates? It has 16.4 grams per litre of residual sugar. As long as no one’s getting hurt who cares what types of red wine people prefer? Instead of wine critics telling the world they must drink a certain style of wine they should be listening to what the world wants in wine – over half the population has a “sweet” palate and if winemakers ignore that fact they are ignoring a large segment of the market. I would much rather see a new wine consumer enjoying *gasp* a sweet red, than a cheap, huge can of beer or a high ABV flavored malt beverage. If consumed more than usual, it doesn’t leave me with “too much red wine” experience. This is why many sweet wines have less alcohol than dry wines! There are a ton of very good wines out there for inexpensive prices, this is not one of them. It does have some sweetness to it, due to Zinfandel blended in. That is what they call a zero sweetness code. 2017. It would be very interesting to find an own brand bottom shelf plonk that tasted anywhere near this wine. I have nothing against people liking sweet wine, but I personally prefer dry wines. I didn’t know how “sweet” this wine was till I read this article. Categories: Cabernet Sauvignon, Red Wine, Syrah, Wine, Zinfandel. Fine red wine vintages are racked and aged before they are bottled . The price of Apothic … It is good to expand the universe of wine drinkers. It’s a ‘made’ wine. I have been buying this wine for nearly a year now and absolutely love it. A red wine for those that don’t like red wine, Casablanca -My Moroccan Food -Nargisse Benkabbou, An evening with Nyetimber at the Blueprint Café, Free Signature Dishes at P.F. Vinification Details . Will not buy Apothic again, as I do not trust the labeling anymore. There really should be a warning of the sweetness or something. View More. A Red wine from California, United States. So my question to you experts is; Can you reccomend something as rich and full bodied as Apothic? Cheers to the variety of options in the wine industry. Finally, if you’d ever consider a coffee infused, red wine blend, here’s my review of that: Apothic Brew Wine Review. The winemaker lets the character and flavour of each variety guide the shape of these wines. I wonder, what alternatives are there that people like in the “full-bodied red” realm? Wanting to know what is being poured down your throat does not make you less of a man. See reviews and pricing for the 2017 vintage. I started off with wines not unlike Apothic Red. Quady Red Electra ($14, purchased): Technically, this is a dessert wine, but Quady winemaker Mike Blaylock told me the sweet red wine trend has given the wine a boost with people who wouldn’t normally buy dessert wine. I bought this wine on sale to taste it for the first time and I regret expending $9 on this wine while I could have bought a decent Malbec with that money and have a great red wine for dinner. As such, it’s sweeter than the Jam Jar or Apothic, and even sweeter than the Red Moscato (though, because it has so much acid, it doesn’t taste as sweet). Also: why do we regale classic sweet white wines like Sauternes and Auslese, perfectly willing to add less expensive white examples to our cellars, but confine our praise of sweetness in reds to Port, fortified and near fortified styles? I am not a fan of Apothic but must respect they have made a wine that a large part of the market especially here in the US enjoys and buys again and again. As a student I was used to grotty European reds (I was on a budget), and the sweetly fruited Australian actually tasted nice. Apothic Inferno is a red blended wine crafted in California and aged in 60 days whiskey barrels. I have been drinking wine for over 20 years. Usually I drink wine with food. It’s incredibly smooth and surprisingly sweet (possibly too saccharine for some palates, but certainly not mine). These are affordable red wine blends, usually from California, and they have some residual sweetness in them. Why do people condem a wine just because a wine taster doesn’t like it?? Ruby colour; aromas include plum, blackberry, spice notes, raspberry and vanilla; medium body; layers of ripe sweet fruit and vanilla flavours. No offense to anyone who enjoys this, but to me this wine is undrinkable. I almost always eat food with wine. But to me this is a disaster of mass production. Buy it Here. I believe we get a lot of rough, dry, horrible plonk in the UK. I am sticking to single varietal reds from Italy and France where I trust the winemakers, the soil, and the vines. I would buy this myself, maybe not all the time but certainly will have some more. The Flavors of Apothic Red. Winemakers will produce a dry wine, and then at the blending bench they will add some grape juice concentrate: sticky gooey stuff made by evaporating down grape juice (see my blog post on this). We made an effort to copy it for our “Cellared in Canada” programme and it’s not as easy as people think. Nonetheless I will still drink it. Smooth and full-bodied, but without the gross sugar as Apothic. Yet there are a lot of people who will enjoy this wine – and the point you make about perhaps serving as a bridge to red wines is a valid one. It’s one thing to note that a wine tastes a certain way, but it’s something completely different to tell consumers they’re less of a wine drinker if they drink wines that the Winestream Media disapproves of. Apothic Cab. This wine has 5361 mentions of oaky notes (vanilla, chocolate, mocha). Take it as something sweet as well as dry. Typically not overly sweet, these wines leave a bit of residual sugar in the mix. A gr I can hear the roar of “heathen”. I bought this wine as it was rated 0 on the local scale of sweetness.. ie.. LESS than 5 grams residual sugar per litre. Regional Information. I am still experimenting. In this sense I think it will be an important wine. While many wines have traditionally been blended, they weren’t promoted as blends on their labels. If you're a red wine lover, … There are reasons why we drink red wine. Most of these comments make me nauseous. 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