Apr 11, 201309:39 AM
Happy Hour

All there is to sip and savor in New Orleans

Why We Buy Certain Alcohol Brands

In last week’s Happy Hour column, we explored, through the theories and beliefs of Tim Hanni MW, why we like what we like. Hanni’s research and teachings have taken some well-entrenched, generally held viewpoints and turned them on their ear. Or nose and mouth, as it were.

 

With these “new” thoughts in mind when it comes to our individual abilities to discern and define what we like, maybe we should also explore the liquids we love and why we love them. Better to deal with liquids than life-mates, friends, pets, politicians, or electronic gadgets.

 

At least with liquids, the user, probably you and me, remains in some control. If you don’t like something, no big deal. On any of the other topics, there is always the chance the user comes off uninformed, or maybe ill-informed. I speak from great (and unhappy) experience here.

 

There is so much more to choosing a favorite wine, beer or spirit than subjective taste/smell preferences. We often make choices based on thoughts and perceptions that have nothing to do with the real quality or maybe not even the type of the beverage.  

 

  • It’s what my friends drink.” Peer pressure or a desire for acceptance drives more than one purchase in our lives. Marketers play on this situation all the time. You do want to fit in, don’t you? You don’t want your friends to think less of you, do you?
  • It’s what I can afford, or is as much as I am willing to spend.” Sure, available resources can limit choices. Who wouldn’t want to drive a (insert here the name of your dream car)? But on my budget all I can afford is (insert here the name of the car you are driving now).

 

The corollary on this point is that sometimes we set a threshold to avoid spending more than a certain amount of money on a particular purchase. Where that figure comes from is often a mystery. But that’s the limit of our desire to possess the object. Sometimes the dollar figure is based in reality. Often it’s just a figure we pulled out of our….well, you know.

 

We buy products because we love the advertisements/packaging/community service projects/employees/convenience of purchase/whatever. None of these reasons have anything to do with product features or the fact that this particular product can do more for what you want than any other product out there. How many of us, when we are grocery shopping, really plan on waiting until we get into the check-out line before buying a pack of gum? It’s impulse. You are standing there with nothing else to do but stare at more purchasing opportunities while waiting our turn to pay for our purchases. The National Enquirer prays that the person in front of you at the register has no credit card issues. When the line moves fast, you don’t have time to read the Enquirer. You have to buy it to learn the latest gossip about Kevin Bacon.

 

I bring these items to the forefront of today’s discussion because why we buy certain brands can be a puzzle, even to us if we think about it.

 

Let’s take vodka as an example. Colorless, relatively tasteless, plenty of alcohol and within price ranges, one brand is pretty much similar to the other. Yes, I know some vodkas are triple-distilled, or are made from differing basic ingredients, or come from a place renowned for making that spirit.

 

But you are going to dump a portion of the vodka into acid. Tomato juice, orange juice, olive juice, whatever... Honestly, can you discern the vodka that is in your Bloody Mary when you have also added pickled green beans, lemon, hot sauce, celery, salt and an olive (more salt)?  

 

So how did you settle on X vodka as being your favorite? Based on what criteria of the finer points of distillation, or a quality, salient point of reference about the details of the product itself? You don't have to think hard here. These are not trick questions.

 

How many kinds of gin do you feel strongly about? At least gin offers more subtle differentiation points than vodka. The contents of the herbal "tea bag" used during the distillation process, every gin maker's most closely guarded industrial secret, differs from one gin house to another, likely not in big ways, but different.

 

Nevertheless, when you add gin to fizzy tonic water, drop in a few slices of lime and maybe a bit of mint, you have pretty well diluted the subtleties the distiller created. You now have generic gin propping up your G&T.

 

The point of all of this is to note that maybe you should pick your spots as to when to use the "good stuff" and when to use something that will deliver the good taste without the premium price, AND to remind you to know why you made a choice. If you like something because you find it fulfills your requirements for taste quality then by all means, embrace your decision.

 

But if your favored label is one that you think other people will be impressed by your good taste, or the size of your credit card limits, look again at your need to be looked at favorably by others. What should be a request to the bartender for another round could just be a cry for help with self-image issues.

 

Not you, of course, but other people you know.
 

          -30-

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Happy Hour

All there is to sip and savor in New Orleans

about

In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go-to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.

Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and Happy Hour blogger for myneworleans.com; the Executive Editor and monthly features writer for Gulf Coast Wine + Dine Online; creator and editor of his own website, winetalknola.com; all in addition to his weekly hosting duties on "The Wine Show," a radio program entering its second decade of broadcasting in New Orleans. "The Wine Show with Tim McNally," is on the air at WGSO – 990AM, every Friday at 5 p.m.

Over the years, Tim has proved to be a master interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.

Tim’s love of wine came about many years ago from his wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.

The couple was instrumental in the founding of the New Orleans Wine and Food Experience, a major, well-regarded festival of its type both nationally and internationally. Tim and Brenda both continue to be involved with the planning and staging of this multi-venue, five-day event now more than 20 years old.

Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, FL Wine Festival Competition, U.S. National Wine Competition, and the National Wine Competition of Portugal.

Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University in Auburn, Ala.

Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.

You can reach Tim by email at timideas@bellsouth.net.

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