So what’s a quaffer?

[9redpens]

My earlier post got me thinking. Perhaps my definition of a quaffer is something different to another’s.

So what’s a quaffer?

I think, roughly;

Something drinkable, but with personality!

It must still hold interest, if it fails to show varietal character it must score elsewhere, it may be flawed.
Is it down to a value proposition?

Mahmoud Ali, referred to “Industrial bulk wine swill”, such does not fit this personal interpretation.

[quote][/quote]

[Daryl Douglas]

My earlier post got me thinking. Perhaps my definition of a quaffer is something different to another’s.

So what’s a quaffer?

I think, roughly;

Something drinkable, but with personality!

It must still hold interest, if it fails to show varietal character it must score elsewhere, it may be flawed.
Is it down to a value proposition?

Mahmoud Ali, referred to “Industrial bulk wine swill”, such does not fit this personal interpretation.

It's a totally inadequate descriptor but price and position in the winery's heirachy of wines seems to define for many, the difference between a quaffer and a keeper. Quaffers are able to be consumed young and are at the cheaper end of the scale. Ageability seems to be a major factor, along with the attendant price, in determining what is a keeper.

Generally, the best parcels/barrels of wine are reserved in the winery to go into their best, most expensive wines. Many of them need time to improve to be much more than quaffers. Intensity of fruit, tannins and oak treatment are factors that due to the winemakers assessment of the fruit and the resulting juice, produce wines that are not readily appoachable when young but devlop over time to be very complex wines after the tannins have softened and the fruit has integrated the oak to the extent that it is the focus of the wine.

I mostly drink quaffers in the $10-$20 or so range but most of them can benefit from 5-10 or more years ageing. However, as they're usually, with a few exceptions, very quaffable when young, I tend to drink them young. I do try to keep a bottle or two of some that aren't really approachable when young, for later - even if I do drink the rest when still relatively young and prognisticate on how they may develop over time.

Tuesner Joshua 05 and and Riebke 06, 07 are examples of wines many would consider to be quaffers, though I did get the Joshua 05 at an exceptionally good price and haven't bought any subsequent vintages. Dominic Torzi's Longhop shiraz 06, 07 and Schist Rock shiraz 07 are another couple of wines I quaff shortly after release until there's only a bottle or two left; similarly The Story Grampians shiraz 06.

As a counterpoint, although I do as above with Tahbilk's cab and shiraz, I've also bought selected vintages of the 1860s Vines shiraz and the Reserves that I've never tasted, trusting in the wineery and the reviews I've seen of the wines.

Well, that's my take on the concept of quaffers. Mind you, there are those who think a quaffer comes out of a bladder and a good wine out of a bottle. Go figure

Cheers

daz

[ChrisV]

A quaffer is a cheapish wine with admitted flaws which the drinker nevertheless enjoys. (If it doesn't have flaws, it's a huge value play instead).

The definition of "cheapish" varies depending on the financial status of the drinker. Personally I consider $20 wines quaffers, but for other people it may need to be more like $12 and for yet others it may be more around the $30 mark. I don't think you could describe anything over $50 as a "quaffer".

[Daryl Douglas]

A quaffer is a cheapish wine with admitted flaws which the drinker nevertheless enjoys. (If it doesn't have flaws, it's a huge value play instead).

The definition of "cheapish" varies depending on the financial status of the drinker. Personally I consider $20 wines quaffers, but for other people it may need to be more like $12 and for yet others it may be more around the $30 mark. I don't think you could describe anything over $50 as a "quaffer".

Some people's flaws are other people's complexors, eg VA. If it doesn't have flaws it can be a very good wine yet a boring one. I don't think it's possible to set a fixed price level on what is a quaffer or not. Some $50+ wines can be less than a good quaffer.

daz

[Daryl Douglas]

Oh yeah, Glenlivet 12yo and Dimple 15yo - whiskys.

[9redpens]

Just to clarify my mistake.

Mahmoud Ali did not actually refer to “Industrial bulk wine swill” as quaffing wine. He put it down as his worse wine.

I just grabbed the quote because it rang a bell and realise I may have misrepresented it. Apologies if I have.

I don’t see price and position, but agree with Daz's comment that many would.

[Rawshack]

To me - and something GW wrote made me think of this - is a wine that you can drink and you don't care about evaluating it, but you know it's a well made wine for what you paid.

Good to drink, but you don't need to think about it in any great detail.

[Rednick]

My main criterion for a quaffer is something I have no intention of cellaring.

Cheers

Nick

[Craig(NZ)]

My definitions:

"Something under $20 that I have no intention of keeping long term"

"Something that a guest left behind in the fridge that I will drink next Friday night"

"Something that was given to me or a guest left behind that I have no intention of drinking so the wife can take it to one of her netball functions or work parties"

"it was cheap, I bought a couple and now i wish i didnt"

[ufo]

A quaffer is a cheapish wine with admitted flaws which the drinker nevertheless enjoys. (If it doesn't have flaws, it's a huge value play instead).

The definition of "cheapish" varies depending on the financial status of the drinker. Personally I consider $20 wines quaffers, but for other people it may need to be more like $12 and for yet others it may be more around the $30 mark. I don't think you could describe anything over $50 as a "quaffer".

Some people's flaws are other people's complexors, eg VA. If it doesn't have flaws it can be a very good wine yet a boring one. I don't think it's possible to set a fixed price level on what is a quaffer or not. Some $50+ wines can be less than a good quaffer.

daz

Agreed. even though it is a determining factor, price alone can not be a definite criteria. I have seen so many below $20 wines that were much better than much more expensive wines. Also cellaring potential is questionable. Take Taylors Estate series, 2002 Cab Sav is drinking beatifully now after 7 years of cellaring displaying true characters of aged Cab.Sav, still has plenty of life in it and I only paid $11.90 for it back in 2004

[bacchaebabe]

Interesting thread.

For me a quaffer probably starts with price, has nothing to do with cellaring but a lot to do with where and with whom I am going to drink it. I always try to buy wines without obvious flaws so this also has nothing to do with it. I also always try to buy wines I like that have some personality so this also has nothing to do with it.

I'd consider many wines under $20 to be quaffers but certainly not all. I've got a lot of $10-$12 wines that I've cellared for ten years and they are all considered quaffers. ALL cleanskins are quaffers without exception.

But the location of the drinking is probably the defining feature for me. Mid week, at home or maybe at the local thai, vietnamese or japanese. These are key quaffing opportunities. Non local restaurants with friends get elevated beyond quaffing. Pizza on a friday night qualifies too. In fact all takeaway food is accompanied by quaffers. A 98 Koonunga Hill with home made pizza is the perfect quaff. BBQs usually call for quaffing but not always. Depends if it's at mine or a friend's and who is invited.

I certainly agree with the comment that analysis and pontification is not required. However enjoyment still is. It seems I quaff with my partner or with very close friends or at very large casual gatherings.

[Loztralia]

I agree with most of the points above, but I'd maybe add one more - replaceability. I don't generally buy by the case so on a Tuesday evening it's often a question of what to open that we (a) won't miss too much or (b) can easily replace. So a lot of our quaffers are the better entry level offerings from larger wineries that we can pick up more or less anywhere.

[Maroon&Blue]

My earlier post got me thinking. Perhaps my definition of a quaffer is something different to another’s.

So what’s a quaffer?

I think, roughly;

Something drinkable, but with personality!

It must still hold interest, if it fails to show varietal character it must score elsewhere, it may be flawed.
Is it down to a value proposition?

Mahmoud Ali, referred to “Industrial bulk wine swill”, such does not fit this personal interpretation.


IMHO.......Dazza is the king of the QUAFFERS!!!!


Its about value for money & your budget, especially this time of the year, & that controls the purchasing power!

I personally thank Dazza for his input on the so called "BUDGET WINES".......sometimes we desperate wine drinkers need to resort to these investment decisions!

Cheers & heres to "THE QUAFFER CLUB!

Broke Ronaldo

[Mahmoud Ali]

My idea of a quaffer is a budget wine that is easy and ready to drink. Yes, it should hold some interest, "personality" if you will, but shouldn't require decanting and lots of airing to show itself. The wine may have the ability to age well but that is not the point of a quaffing wine.

Also, price alone is not an indication of a quaffer. If the wine has a lot of body and tannins, requires rich or heavy food, or is closed, then I don't consider it a quaffer whatever the price.

Generally speaking most quaffing wine will be lighter in style and affordable to the general public.

My two cents...............Mahmoud

[Daryl Douglas]

My idea of a quaffer is a budget wine that is easy and ready to drink. Yes, it should hold some interest, "personality" if you will, but shouldn't require decanting and lots of airing to show itself. The wine may have the ability to age well but that is not the point of a quaffing wine.

Also, price alone is not an indication of a quaffer. If the wine has a lot of body and tannins, requires rich or heavy food, or is closed, then I don't consider it a quaffer whatever the price.

Generally speaking most quaffing wine will be lighter in style and affordable to the general public.

My two cents...............Mahmoud

I don't drink pinot noir

[Bick]

I think it may also have something to do with how you drink it. You don't need to deeply consider a quaffer, or write notes. Its generally a wine you drink quite a bit, you may already know it well and you can just relax and slurp it down. I usually pay a bit more attention to non-quaffers, which are often more expensive (but not always) and their drinking is either more of an occasion, or I've not had it before.

EDIT: My wine can be divided into non-quaffers, quaffers, and cheap rubbish. I have a little bit of cheap rubbish, and these wines don't qualify as quaffers. Quaffers are not for cellering, but not all non-quaffers need cellering. What's needed here really is a Venn Diagram!

[KMP]

So what’s a quaffer?

A quaffer is a person who drinks heartily or with a passion. Just call me a quaffer.

As the word relates to a wine there are a couple of possible definitions on the web including

1) A wine to drink (not sip).

2) A wine that's simple but refreshing, prompting easy swigging rather than thoughtful contemplation.

Yep, that will do me. A wine to "quaff" (drink heartily) without too much thought.

Mike

[Red Bigot]

Part of my retirement strategy was to build a substantial cellar to tide me over possible lean times, so a quaffer to me is usually something that is out of the cellar in the room-temp drinking stash of about 12 bottles or sparkling reds in the drinks fridge.
The drinking stash is usually populated with 5-12yo reds that are either ready to drink or need to be assessed for progress and probably cost me anywhere from $15 to $40.

[malliemcg]

For me, pretty much my entire collection could be considered quaffers. Most of it is stuff that would/will do well with 5 or so years in the cellar (which for me is not perfect, but do-able). There are a few special bottles that hold some significance for me (special bottles shared on honeymoon, a gift from a mate - 04 Kays Block 6 and the like).

BBQ Wines are things like the Wirra Wirra Scrubby Rise red - great for barbies and people who "don't do wines" at 7.50 or so bargains - below quaffers .

When I'm visiting a CD I tend to shoot for something I think I'll be able to justify opening up on any old night of the week to have w/ dinner (or after dinner if too monolithic) and not feel sad about consuming it and wasting it. And at this stage of my wine drinking career, I like to get as much variety as I can, so avoid to sticking to a single producer or variety.

[craig loves shiraz]

Under $15... Period.

[Daryl Douglas]

Under $15... Period.

Different folks, different definitions as far as quaffers are concerned but I'm sipping on one that's certainly in that category as you define it, Craig.

I stopped at the barn on the way home this afternoon with the intention of grabbing a couple of bottles of JC chard 08 for ~$7/btl but decided to to grab a 1ltr bottle of Rouge Homme cab merl 07 for $10 and the same for a 1ltr chard 08. Won't try the chard until tomorrow evening but the cab merl is a quite acceptable quaffer.

It's a bit sweetish on the front palate, moves to more savoury characters on the mid-palate, a touch of plum and cigar box, finishes shortish with very soft, drying tannins, the cabernet fruit reasserting itself. I think the merlot carries the mid-palate with it's savoury plum characters. At the price I'll probably buy some more for current drinking.