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Our flagship English white wine is zingy, fresh and dry, with citrus and white-fruit aromas. A perfect aperitif.
Product Code: EN1381
View all products by Three Choirs Vineyards Ltd
Situated in the English countryside where the three counties of Herefordshire, Gloucestershire and Worcestershire converge, Three Choirs has become one of England’s most significant producers. As well as being the second largest wine estate in the country with around 100 acres under vine, Three Choirs is also one of the oldest, having pioneered the English wine movement in the 1970s when the industry was still in its infancy. Award-winning winemaker Martin Fowke has closely studied the techniques of New World producers such as those in New Zealand, working in cooler climate areas and has successfully tailored the winemaking processes to the prevailing English climate. The gentle undulating south-facing slopes here lie within a special microclimate, sheltered by the Malverns and the Brecon Beacons. The conditions are ideal for ripening the grapes, which are kept cool and clean by the breezes coming up the valley from the River Severn. A variety of well-suited grape varieties including pinot noir is planted and each year, red, white and rosé styles are produced along with sparkling whites. Martin has recently started projects with boutique wineries around the world to bottle small amounts of their wines as well as brewing speciality beers and producing a range of ciders. He also makes wines for thirty other vineyards in England and Wales at the modern on-site winery. These ongoing enterprises, as well as the visitors’ facilities attracting tourists from around the world to this rural setting, look set to keep Three Choirs firmly at the top of its game.
Thanks to a combination of warmer, drier summers, better understanding of soils and micro-climates, and heavy and intelligent investment in vineyards and wineries, English and Welsh wines are now better than ever.There are now more than 500 vineyards planted totaling over 2,000 hectares, with a 75% increase in the last six years alone. Because of our northerly latitude and maritime island climate, site selection is crucial. Not surprisingly, the majority of vineyards are found in the English southern counties of Sussex, Kent, Gloucester and Hampshire though there are some found as far north as Yorkshire.Styles of wineEnglish and Welsh wine producers as a whole continue to make major improvements to their wines, but it is the producers of premium sparkling wines which have received the most accolades in recent years, blazing a trail for the industry as a whole to be given the serious attention it deserves.Sparkling wine - This is a major growth area for the UK with our climate well-suited to the production of sparkling wine which accounts for 66% of total output. But it is the premium, bottle-fermented wines that have made the rest of the world sit up and take notice. Sussex and the South Downs are perfect for growing the classic mix of Champagne grapes, chardonnay, pinot noir and pinot meunier. The South Downs are actually on the same geological formation (limestone on top of a sandstone belt) that continues down through the east of France to Champagne. However, this type of soil is not everything and many vines for top bubbly made over here are grown on very different, often clay-based soils quite different from the Champagne-like calcareous formation, and our climatic conditions seem to be just as important, if not more so.The best sparkling wines give the Champenois a good run for their money and are better than many Champagnes. We currently buy top-quality premium sparklers from Nyetimber in West Sussex, who with 400 acres are the largest producer of the style in the UK, and Ridgeview in Ditchling Common, Sussex.Dry white - Reflecting changing tastes, wines made here are increasingly made on the drier side, helped along by warmer summers and improved techniques in vineyard and winery. Still dry white wines show a natural acidity and crispness in their youth. They tend to have a certain nettley, hedgerow freshness about them that is peculiarly English and most attractive. Such wines now represent 24% of all English wine production, Still Rosé & red - This is style that is also increasing in popularity and one at which the UK can excel, rosé again shows well in its youth, often with attractive strawberry aromas and just a hint of sweetness to balance out the acidity. Reds are a minority as they tend to sometimes lack the necessary ripeness to allow them to show at their best unless our summer and autumn weather is particularly benign. Advances are being made here too though, as producers experiment with different varieties and vineyard sites to find which ripen best where. Front-runners are dornfelder, rondo and pinot noir but at the moment, none has impressed sufficiently and prices are rather high so we have not yet selected any to offer to members.Wine labelling - English and Welsh wines are produced and labelled under a Quality Wine Scheme which was established in 1992. They are classified in ascending order as table wine, regional wine or quality wine.Grape guideFaced with a blank canvas, what vines should a grower on these islands plant? Many of the varieties planted have German origins, partly because it was originally German-trained winemakers who helped UK growers with advice and expertise. It was also felt that these varieties would have better success in such a northerly latitude and, in the 1970s, when there was a resurgence of wine growing in this country, German wines were in their heyday. It is vital to choose early-ripening varieties with good resistance to fungal disease; many of those that have had success are in fact hybrids, again developed in Germany.Today, there is a patchwork of a multitude of different varieties found in the vineyards of England and Wales. With one or two notable exceptions, these are generally blended together to create wines with a real point of interest and difference from those found elsewhere in Europe. As many of the grapes will be unfamiliar to members and because they rarely appear on their own, so may be difficult to get to know, we provide the principal characteristics below.More recently, and line with the success of sparkling wines on these shores, pinot noir, chardonnay and pinot meunier have been planted extensively and continue to be so.
"This wine is a joy and incredible value for money! I have no hesitation in recommending it - if you like the Three Choirs Jubilee you will like this. GHJ"
"This wine is a joy and incredible value for money! I have no hesitation in recommending it - if you like the Three Choirs Jubilee you will like this. GHJ"
matchingfoodandwine.com 16th May 2019
"... an attractive and
reasonably priced own label English white … Fiona Beckett"
"I have for some time been a big fan of English wine, especially the sparkling,and apart from the Society's own Champagne I tend to turn to them when we want to have some fizz. In fact I would personally like to Society to carry more than the 3 currently on its Lists. My wife is a 'white only' drinker and for some little time I have bought this wine for her as her daily glass which she enjoys. Occasionally I've also had a glass and find it to be fresh and clean on the palate. Not only an agreeable aperitif I find it goes rather well with that other English speciality fish & Chips. Looking forward to the 2018 vintage coming on board."
Mr William Burnett (14-Mar-2019)
"I have been buying Three Choirs wine from the vineyard for decades. They never disappoint and nor does this one, highly recommended with spiced, fish or chicken dishes
Mr James Street (13-Mar-2019)
"I attended a tasting of English still wines at Hambledon vineyard and took a bottle of the Society’s wine wth me. At the vote at the end of the evening, most people voted for the Society’s wine! (And it was about £4 cheaper than the other wines). I wouldn’t buy this in preference to the many other “classic grape” varieties, but it was perfectly drinkable."
Mr A MacKenzie (24-Feb-2019)
"i have enjoyed wines from Three Choirs for some years now but, uncharacteristically, this was was a disappointment"
Simon Wood Esq (24-Nov-2018)
"Pale straw colour. Nettle and lemon zest on nose. Grapefruit and gooseberry in flavour. Enjoyable and a nice match to fish."
Mr James Small (30-Aug-2018)
"Bought two bottles for a special friends birthday, he loved this wine so much!! I’m now going to order two more bottles and am very excited in drinking one of them. "
Ms Sandra Evans (01-Aug-2018)
"We really enjoyed this, both on its own and alongside a yellow Thai curry. I fully agree with the press reviews and would definitely buy again. Excellent value. I was lucky enough to visit Three Choirs a few years ago when their sparkling wine stood out but this makes me think that their whites may now be catching up. A really pleasant surprise. "
Mr Bob White (04-Jul-2018)
"Disappointing. Fragrant nose of citrus but rather too medicinal. Effervescent on the palette but taste too tart,lacking complexity with little finish. "
Mr Tom Rodger (29-Jun-2018)
The Times (28th Jul 2018)
white is this floral, lemon-sherbet dab 2017. - Jane MacQuitty"
The Times (26th May 2018)
bosky, floral, spritzy lemon sherbet dab of a sip from Three Choirs Vineyards
in Gloucestershire. - Jane MacQuitty"
independent.co.uk (11th May 2018)
"Good English wine can
be pricey, but this is great value. From Three Choirs, one of England’s oldest
vineyards based in the heart of the Cotswolds (where you can also stay in their
lovely rooms and lodges), this easy-drinking wine is refreshing and works well
on its own or with fish and seafood dishes. It’s slightly aromatic – citrusy,
floral and with a hint of tropical – while taste-wise, you get green fruit and
a creamy texture, with a long mineral finish. - Kate Hilpern"
"Lovely smell and taste! I enjoy this white English wine immensely. Lovely refreshing treat! I always buy it when ordering."
Mr Kamel Toumi (31-Jan-2018)
"My other half doesn't drink alcohol, but was intrigued enough when I said that I didn't like a Wine Society own-label wine. Without even trying it, his exact words were “it smells different from all the wines you drink. It smells cheap. It smells like Zoflora disinfectant”. I can't really disagree. English wine has some way to go yet."
Mr Patrick Mason (24-Nov-2017)
"Would love to endorse the other reviews but the overwhelming family response to this wine was that it was quite unpleasantly sulpherous and tart."
Mr Guy Gumbrell (12-Nov-2017)
"The best part of the experience is the nose. It’s absolutely gorgeous. White flowers and some tropical fruit. The palate is fine but it doesn’t live up to the exquisite aromas. Worth trying and having in the cellar for drinking now."
Mr Rafael Goncalves (10-Nov-2017)
"Typically grassy and floral nose, clean with marked acidity but with good depth of green fruit and smooth finish. Some English wines can be thin, this is definitely well rounded and for the money is excellent value. Will be buying regularly."
Dr Andrew Rawnsley (21-Oct-2017)
"Very refreshing, fresh lemon and lime with tropical fruits on the nose - worth a try especially at only 11%!"
Mr David Mitchell (24-Aug-2017)
"Yes, not a good food accompaniment. Did not complement a lemon chicken roast. Hint of Sauvignon on the nose but the finish is very fruity. Best as an aperitif."
Mr Bernard J Barton (05-Nov-2017)
"Surprising depth of zingy flavours to this wine, not quite as bone-dry as one often expects of English wine. More complex flavours than I imagined would be offered, a delightful white."
Mr Terry Deamer (26-Oct-2016)
"Lovely juicy light white, tangy lime and elderflower and a gentle lip smacking ever so slight sweet note on the finish. Perfect sunny day ice cold white, only 11... and it's English of course!"
Mr Alan Guy (06-Jun-2016)
"Really lovely. Light and dry, with a perfect balance of floral notes, fruit, and acidity. Great as an aperitif, but it also went very well with a prawn salad. Quite a bargain!"
Mr John Purse (03-Feb-2016)
"Delicious aperitif drink drunk well chilled on a summers evening. Plenty of flavour, but does not have the body to stand up to food.
Mr David Chippendale (12-Jun-2015)
JancisRobinson.com (21st Aug 2015)
Distinctive petrol and elderflower note with loads of lime fruit too. Very much in a Riesling mode, but with more body and viscosity. Impressive range of flavour. - Richard Hemming "
Belfast Newsletter (30th May 2015)
gently perfumed and deliciously dry. Full of bite and zip, this elegant and
zesty English wine has a bright, citrussy palate with hints of nettle and
sorrel before a gloriously refreshing discreetly acidic finish. - Raymond Gleugh "
York Press (23rd May 2015)
Gloucestershire for an appealing and affordable English wine. It is a blend of
grapes that thrive in this country; some of which have very long names and
others which would score heavily in a game of Scrabble. The perfect wine for an
English summer evening, it suggests citrus fruit, elderflower and mineral with
a hint of perfume. - Mike Tipping"
"Sadly not great. Such good reviews convinced me to try, especially on hearing that they are now based down South also. The wine lacks the crisp taste that I was hoping for. Not a clean finish, over ripe fruit. Hoping for better in the future.…"
Mr David Vasey (04-May-2015)
"What a gorgeous wine! I've not (knowingly) had an English wine before and I was more than presently surprised! Fresh, fruity, moreish and only £7.50!"
Mrs Emily Wolstenholme (13-Mar-2015)
"My first taste of English wine and was mightily impressed, not least at the price. While a crisp dry white, not sharp or sour on the taste buds. Infact good white wine fruit, mellow body and satisfying aftertaste. Nicely surprised - you can't lose at this price, give it a go!"
Mr Terence Eastham (20-Nov-2014)
"It surprised us in a favourable way – we thought it was excellent."
Helen Glenny (12-Aug-2014)
"This wine has a lovely bouquet and a fresh, fruity flavour with it. It is lovely – really lovely."
Philip Barrington (12-Aug-2014)
"Lots and lots of flavour and it stood its ground against the French wines here this evening."
Theresa Glenister (12-Aug-2014)
"Congratulations on the Three Choirs Midsummer White, a complex blend with a fine, appley finish and all for £7.50. It is a perfect summer aperitif and superb (this evening, al fresco) with roast chicken. The Three Choirs rose is pretty good as well.
Mr Alan Chacon (23-Jul-2014)
Western Mail (17th Oct 2015)
"A bright and breezy
bouquet with touches of delicate green fruits and floral tones acrossed the
palate with a smidge of balanced acidity running through it. - Neil Camiies"
"One of the best value-for-money English white wines anywhere - cheaper than buying similar wine at the vineyard. Good for everyday drinking."
Mr Victor Keegan (18-Sep-2013)
The Guardian (24th May 2014)
elderflower-scented. - Fiona Beckett "
The Daily Telegraph (24th May 2014)
"This gently perfumed
bottle from the consistently good Three Choirs has all the bite and zip you
could want from a warm-weather aperitif.- Hamish Anderson "
Sunday Express (19th May 2013)
"Made from madeleine angevine, reichensteiner, müller thurgau and phoenix - lesser-known grape varieties that ripen well in the English climate - this is a deliciously fresh still white table wine with crisp pear and citrus fruit. - Jamie Goode"
"After an extensive tasting effort (supported brilliantly by The Wine Society) we have chosen this as one of the wines for our upcoming wedding.
This is a perfect wine for a summers day, fresh, crisp and ideal for a party. As others have said this is not a complex wine but is full of flavour. The first few sips from a bottle do have a slightly strange (difficult to describe) taste but this goes away once the bottle has been open for a while and you have consumed a few more sips. I thought I was imagining this but others have had the same reaction."
Mr Simon Dearsly (16-Mar-2013)
"Quite surprised by this wine - full of flavour and surprisingly bags of taste even with the lack of alcohol. Worth going for - got this as part of the Members 15 but may well take as a case. Nice."
Mr David Paterson (20-Dec-2012)
"As soon as you open the bottle, this wine almost unleashes upon you a wonderful intoxicating fresh fragrance of tropical, honey notes, almost begging you to drink it. I wouldn't say it holds a mysterious complexity and it's all the better for it. Simplicity is key for this blend. The tasting is almost a reward for taking the time to linger upon the nose, a very enjoyable and easy drinking wine that I would highly recommend for a cool aperitif. I would happily buy this again and support an English Vineyard!"
Mr Allan Henderson (29-Jul-2012)
"Refreshing, with plenty of flavour - excellent as a winter apero"
Mr Barry A Robinson (21-Nov-2009)
"This has been my ' house white ' for some time.It is delicious, light and refreshing."
Miss Jennifer Brown (13-Nov-2009)
"My wife and I think that this is an excellent wine and a terrific example of all that is good about English winemaking. I always make sure that I serve it to Australian guests."
G F Hudson Esq (11-Nov-2009)
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We do moderate comments and reviews, purely to ensure that content published on The Wine Society's website is of value to members, and is fair and balanced. We're delighted to say that in the vast, vast majority of cases, our members' input is just that! We will normally approve comments for publication as long as they:
If a review or comment does not meet the rules above, then we may remove it from the site, and we reserve the right to do so at any time. Where we choose not to publish a rating, comment or review for a reason other than those listed here, we will reply to the member concerned by e-mail explaining our reasons and inviting them to make appropriate changes so that their input can be reconsidered. We also reserve the right not to publish reviews that mention other wine merchants and competitors.
Your review and your name will be displayed on our website. We may wish to use your comments and ratings in our literature or elsewhere online. Unless you specify otherwise, you are therefore agreeing in posting your comments that The Society has the right to use, edit, publish in any media, delete and/or store the whole or any part or parts of that post, and may quote you by name, without charge and without reference to you or anyone else.
The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
Alcohol by volume%
Units per standard bottle
It is generally accepted that alcohol levels in wine have been increasing in the last 20 years. There are many reasons why, but the single most important factor is the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most are intrusive and strip flavour as well as alcohol and we don't buy wines made in this way. In actual fact, more than half of our still table wines have an abv of 13% or less. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's main components of sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Members should refer to the wine's tasting note for a description of the style and fullness of the wine.
The Society is committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows them to make their own informed choices. An additional figure is beginning to be used on labels: the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content. Thus a 13% wine in a standard 75cl bottle will have 9.7 units of alcohol. All new labels of Society and Exhibition wines will include this information. drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.