There’s a strong disconnect between the terms industry pros like to use and the vocabulary of the general consumer. One such word is “allocated.” It gets tossed around a lot in reference to sought-after bourbons. A brand releases a coveted, limited-edition whiskey, and retailers are only allowed to purchase a handful of bottles to sell, driving up hype and — unfortunately — secondary market prices.
But in the wine world, the term’s meaning can occasionally get warped or misconstrued. Often, an “allocated” wine is only labelled as such because the producer is so small that only a few cases of their wines make it to international markets. While scarcity may generate curiosity and a perceived sense of quality, a given brand’s products aren’t necessarily good simply because there’s less of them to go around.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss whether it works for bars, restaurants, and retailers to describe wines as “allocated.” Does the average consumer know what that means? Do they care? Does it create excitement and prompt discussion, or does it come off as snobby and exclusionary? Tune in for more.
Zach is drinking: Arnaud Lambert Crémant de Loire Rosé
Joanna is drinking: Red Hook
Adam is drinking: Hidden Bench Winery PTG
