Talking to people every day about wine I know there is a misconception out there that red wine shouldn’t go in the fridge. Believe me when I tell you that’s far from the truth. Personally speaking, I’ve found the notion is reinforced when you go out to eat. More often than not if you go to a nice restaurant they are missing the mark with the temperature they serve their wines; it is a challenge for them to keep their glass pours cold enough because they are often refilling glasses or uncorking new bottles and the wine either never goes back into the wine fridge due to the turnover, or it comes from too warm a place on the shelf behind the bar where it is easily accessible.

At home you have the ‘luxury’ of getting it right. Remember, nowadays room temp is higher than it used to be. And in the summer that’s even higher! My house sits at about 80 degrees during the day. My cellar is around 72 degrees in the summer. Red wine (depending on the grape and region it comes from) shouldn’t really be served higher than 60 degrees! Here’s a chart which breaks it down fairly well.

If you’re wondering if it really matters at the end of the day, it does. A wine that’s served too warm is wearing a mask – none of its personality has a chance to show let alone shine. Wake up the wine by simply putting it in the fridge for 20 or 30 minutes to get it to serving temperature. That’s about the time it takes me to kick off my shoes after my day, flip through the mail and get dinner started. All you have to do is grab the bottle off the rack and get it in the fridge before you start your Unwinding Process!

Of course, there are also wines that fall into the “Chillable Reds” category. These wines don’t just loose their mask they virtually frollick in the glass once they get the 40 minute fridge treatment! Beaujolais (France – grape type: Gamay) and Loire Valley Cabernet Franc are fans of a little enclosed “AC” aka your fridge; Nebbiolo, Barbera, Sangiovese, Sciava and Frappato are Italian grapes that are also chill-loving; Spanish Tempranillo that hasn’t seen a lot of oak mind it either. If you are entertaining grab the chill bucket and give the wine an ice bath for 10 minutes and you are good to go. Refill the bucket with ice and let your guests enjoy the good life – and learn a new trick!

We landed in the northern part of the Rheinhessen as the sun broke through the clouds “officially” and some more late-springlike (n-o-t summer) warmth with it. Tromping through the much more rolling hills/vineyards in these “conditions” was a treat. Assistant Winemaker Oliver Mueller was our guide, providing tremendous insight about their more Burgundian-like spot within the Rheinhessen appellation as well as the non-Riesling grapes they cultivate (though, of course, Riesling does have a very large presence, too). Silvaner, Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Sauvignon Blanc, Merlot and (of course) Spaetburgunder (Pinot Noir) all have a home here.

Walking up through the vineyards was more like meandering, compared to the Mosel and Rheingau’s much steeper slopes. Oliver was incredibly passionate – and gave some great insight about their organic approach, explaining how their practices came about and demonstrating with his large visual aids (the vineyards themselves) how their practices lead to healthier vines and, therefore, better fruit for winemaking. (You could see their neighbor’s adjacent vineyards were flagging comparatively- why they didn’t follow suit bewildered us.) Stempel’s philosophy, like so many of our hosts already, is that wine is made in the vineyards first.

We met lead winemaker and owner, Daniel Stempel, back at the winery in their gorgeous open courtyard to sample the wines. Daniel and Oliver are clearly on the same page, as Daniel led with the same thought – that he enjoys his work in the vineyards most – and that that was where the wine was made. Wine after wine tasted, nuances were more fruit-driven and the minerality more warming; think of it this way – the minerality in the Mosel was like icicles hanging off the eaves like daggers; in the Rheingau these were just starting to melt, with softer edges; and at Stempel the crisp, fresh water was running through our fingertips like a narrow-running brook’s waterfall edge – forcefully, yet softly. Compelling? No doubt. Another three-hour appointment slipped by as the daylight hovered in the hills.

The next day took us yet still farther South. We had an appointment at Dr. Heger/Weinhaus Heger after lunch with winemaker Markus Mleinek in the Kaiserstuhl region, Baden particularly. Markus started our tour in the cellars, where it was self-evident that this was an operation that valued tradition and the importance of showcasing terroir in wine, as much as they did innovation. Markus even shared that they experimented once with American oak, which to my knowledge is virtually unheard of in traditional “Old World” winemaking regions, save parts of Spain and Portugal. American oak is known for supplying a bold “marinade” in wines both texturally and in flavor profile (a post for another day); Markus chuckled at the thought, noting that the wine which resulted was “too loud”, so they moved on. Stainless steel tanks in one part of the cellar – different sized (and different origin) wood barrels in others.  Different projects command different vessels – having the capacity (and need!) to cope is another feat entirely.

Our vineyard tour was also astounding. In the distance the Rhine river – and France! – terraces of unique volcanic soil lay in front of us. Here, too, they employ various techinques to mitigate using too many chemicals in the vineyards. The wine bottles hanging on the line PICTURED RIGHT are filled with sugar water, to keep pests elsewhere and harmony happening naturally in the vineyards! Brilliant for its simplicity and effectiveness.

Heger’s projects are many, hence the two names on the door: Dr. Heger/Weinhaus Heger. Dr. Heger is the elite-most line, Weinhaus Heger just below on the totem pole – and Fischer a special project we were just as happy to sample featuring a collaboration with a local cooperative of wine growers where they invest knowlege as much as any other resource to ensure quality grapes are grown. We tasted 30 some wines this afternoon, each as compelling as the next, more than respectworthy for its unique place in the Heger “family” of offerings. Yes, the spit bucket needed to be relieved several times to accomodate our ‘thirst’ to sample as much as possible with Marcus.

What was particularly interesting is that here in Baden red grapes have an important presence – although the white lineup was more than compelling in itself. Not one Spaetburgunder failed to deliver, and we tasted several back vintages of current wines – as these delicious treats can certaily age! Smoked meats, fresh pink roses, violets, volcanic soil, ripe black cherry fruit comingling with tart pomegranate and boysenberry exploded in various proportions from the glass; finesse met power with perfect elegance, and a picture was painted on a virtual timeline, showcasing anticipated versions of perfection as the individual wines showed that day, and would again at various points in the future.

Yes, it was a helluva way to end the formal portion of our tasting adventures. Back here at home I realized I learned more in Germany than on any other wine trip (so far). No doubt I had the most to learn, and therefore the most to gain. It didn’t hurt that the appointments I had, and the recommendations from winemakers we enjoyed meeting, were spot on. If you’re going to do a whirlwind wine country tour inside of a week, this was the way to do it! Literally it was a sampling of German wine regions. I guess I’ll have to go back!

We found Johannes Leitz (said “Lights”  – the winery is named for his father Joseph, who died when Lietz was only 2 years old) with his gardening gear on, wheelbarrow in hand. He quickly terminated his home gardening duties, ushered us into his immaculate tasting room and jumped right into a detailed discussion about the Rheingau; terrific photos told the story of its unique terroir, including the microclimates and varied soil types that ‘co-exist’ just meters from each other. (I HIGHLY encourage you to visit his website to get a feel for this yourself! It’s one of the best sites I’ve seen.)

This initial ‘classroom’ work gave us an important overview and worked wonders as we jumped in Johannes’ SUV and traveled into the vineyards themselves. Narrow and winding dirt “roads” took us upward and inward; jumping out of the car at strategic points, we could feel the climate change (literally just around the bend!) and could investigate the soil closely. We learned more about the history of the Rheingau, the variation between Upper and Lower portions, and got a verbal preview of which wines we would taste in relation to the vineyard site from which they came. Fascinating stuff.

Back at the tasting room Leitz offered two glasses – and initiated my favorite kind of tasting: a ‘taste off’ between wines so we could literally taste terroir variation. While tasting (interrupting the banter with reactions to the wines about their various depth and power, floral and herbal nuance and sleek compelling texture, plus a few nose-blowings as my ‘quality control’ kicked in to the mineral explosion offered) we continued to learn more about his operation, how much he has expanded over the years without sacrificing quality and staying true to his terroir-driven focus. We also learned more about his experience exporting, and in particular to the USA. Yes, he too faces some importer pushback when getting his truly dry wines to market. The Dragonstone which we carry here is a slightly different version than the one he sells elsewhere in the world. That said, he launched a new project last year called Eins (1) – Zwei (2) – Dry (3), which is available in MA now.

After spending three memorable hours with Johannes, it was time to get back in the car, head back down to the ferry and drive an hour+ to get a taste of the Rheinhessen!

I had the most to gain from this learning adventure for a number of reasons. German wines are much less widely consumed here in Boston than Italian, French or Spanish wines – we taste and evaluate fewer of them as a result. These are wines that have regional typicity (e.g. Mosel vs. Baden), but often they are grouped and evaluated by grape type (e.g. Riesling), rather than against other examples from the region from which they come. It’s not often you can focus on the region and specific vineyards sites, let alone ‘pitting’ producers against each other!

Germany had been on my 2012 travel agenda for some time; yet only in the last year or so did a ‘quieter’ conversation emerge among wine colleagues as well as among consumers (generally from Germany or those who have traveled there) that the wines we see here in the U.S. aren’t “the same”. They are largely sweeter than what you find in Germany itself.  It turns out many of the wines exported to our market are (unfortunately) wines destined for the American palate. (And when I say “American palate” think the M.cD’s and Pepsi-Cola culture that’s largely exported abroad.)

While Riesling can be vinified with some residual sugar, authentic, widely consumed German Riesling abroad is DRY. I cannot emphasize this enough. These wines are tongue-tinglingly, food-demanding, palate-strikingly D-R-Y, aka “Trocken”. And they are absolutely, say it with me now, stunning!

The first stop on our tour was the Mosel – probably the most well-known German wine producing region, and best known for its Riesling. I’ve joked that I would never want to work harvest in the Mosel because the slopes are so bloody steep and narrow that I would put down my bucket of grapes (hand-harvesting is the only way to do it as no machine could manage the incline) and accidentally kick it over with my foot, sending hundreds of dollars down the hill with it. Having been there now, I can say that even as a fairly agile human, I would definitely not sign up first for the task. And it is oh-so-precious fruit indeed.

I purposely set up appointments with folks I knew from experience and saved a bit of time to ‘play’, visiting wineries on recommendation. My tour began at Weiser Kuensler and we focused on their Trocken selections. I was captivated from the outset. Literally, my nose ran as my “quality control” (allergy-based, herbal/terroir sensitive) organ discovered fresh herbs, flower blossoms and cold-waterfall air bursting out of the glass. My tongue tingled as the minerality and gentle fruit flavors swept through the palate. My mouthwatered (for a while!) on the savory finish. Wine after wine tasted, various nuances captured my senses in these ways showing me the power of Mosel, variously blue and red slate terroir; there was a distinct cleansing purity among them, showing their family resemblance and truth of place.

The next morning S.A. Pruem was up. And yes, this is a winery I’ve been happy to be familiar with for some time, and owner/winemaker Raimond Pruem (a lovely gent and great winemaker!) had suggested I stay in the Estate’s Guest Haus when my 2012 trip came to fruition. Suffice to say, if you make this trip – stay there, too!!! After a great night’s sleep and killer breakfast (German style, my fav!) we tasted with Raimond’s daughter Saskia. Here we revisited wines I knew – and also the European version (drier!) of a wine sold at local Ball Square Fine Wines: S.A. Pruem Blue Slate Riesling. Also on the tasting agenda were aged Rieslings. Here we found a highlight in the mix: 1994 Bernkastler Riesling, fresh and mouthwateringly delicious – PRIMA!!! (Note: German Riesling in particular ages quite well, as the backbone of the wine is acidity, which allows well made offerings of great vintages to thrive for decades!)

AJ Adam was next on our Mosel tour – a recommendation from Konstantin Weiser on Day 1 of the trip. We took our chances and popped by, catching Andreas coming home from the vineyards by tractor for a little lunch break. Two hours later we had tasted a delicious (ample) sampling of Rieslings from his portfolio. A family resemblance was present among these wines also – a ripeness of fruit cut with nearly searing acidity and a wet-stone-meets-talc-like minerality texture on the tongue. These wines were compelling for their sleek precision – yet elegance!

Our too-brief Mosel tour ended at Guenther Steinmetz, another recommendation from Konstantin, with a random tasting of wines from the estate’s large and uncharacteristically diverse portfolio. Case in point: here we had our first sampling of red wines, not grapes grown in great quantity in the Mosel; Pinot Noir (aka Spatburgunder) does, no less, have a home here. The favorite was 2009 Kestener Herrenberg (unfiltered!) Pinot Noir.

Not ready and a bit sad to leave, it was off to dinner and then back to bed for a quick night’s sleep – then on to the Rheingau!

New World wines can strike a middle ground, where the fruit is forward and full, but not so much so as to hide any other nuances.  This style is just a lot harder to find.

This week we had the pleasure of revisiting the well-known, highly regarded wines of Elyse Vineyards with the understated Winemaker/Owner Ray Coursen guiding us through his ample lineup. The elegance and distinction of his wines (among an elite list of colleagues – we also happened to have the pleasure of tasting Burgess wines earlier that day) spoke for themselves, with his Rhone-focused reds displaying an almost unheard of level of refinement and elegance, with a surprising lighter body (relatively speaking) and a lower alcohol level than the heavy-handed Grenache grape (in and of its own genetic makeup) is known. The nuances of smoked meats and charcuterie stole the show – and brought back to discussion the impact of terroir in California.

We’ve agreed amongst ourselves informally that the popular alcohol bombs of the 1990s were delicious enough at the time, but took their toll on you physically. But we hadn’t heard a domestic producer weigh in on the topic recently. Interestingly, Ray offered up his perspective on alcohol levels at the outset – and it was fascinating. This man is NOT, by any stretch of the imagination, working with grape varietals that are not a huge challenge to keep at moderate levels of alcohol. (And especially during the heyday of Robert Parker reviews (1990s), big, extracted wines were what the market was after; given the growing conditions and winemaking practices of the time, it was easy enough to offer up the goods accordingly.)

Ray said he and his crew got to the point where they didn’t want to drink their own wines everyday – they had worn them out because they were just so big, so high octane. Over the years it was just too much. In the last few vintages they’ve made the decision to simply apply a lighter hand. And the savory/elegant tension is outstanding!

Ray’s Zin’s continue to be flagship wines, for sure, but if you want to be enchanted for enchantment’s sake seek out the Elyse Le Corbeau Hudson Vineyard (Rhone red). This largely Grenache-based wine (with a dash of Syrah and Viognier) has a surprising Burgundian appeal (yep! That’s French Pinot Noir I’m talking about). The nose offers up black cherry fruit and a large yet refined helping of charcuterie. Lovely and floral, it is earthy and pure, clean yet spicey, both black and red fruited – and best of all, it is feminine and lithe (3% Viognier goes a long way).

For slightly less dough you could also try the Rhone-inspired Elyse C’est si Bon. It delivers more robust fruit, a welcome kick of spice, more of that surprising smoked meat nuance as well as blueberry and black fruits, raspberry and even a little bit of strawberry leaf earth. It is surprisingly lighter bodied for how profound the fruit is. It is another complex wine with hits of Burgundy from Elyse – that will leave you waxing poetic.

If you prefer whites, Ray has something for you, too: the Elyse Sonoma Chardonnay. This is a wine with incredible balance and refinement with an awesome, easy-going approach. Gentle nutmeg spice complements the melon and Meyer lemon flavors on entry and the more tropical fruit notes on the finish. This is a pretty, delicious, memorable vin.

These are just a few notes from the ample line-up we tasted – and there wasn’t a bad one in the bunch! If we saw more of this approach coming out of California, suffice to say, we’d be spoiled rotten. Giddy-up!

Sure there are a few tricky foods in the wine-o-sphere: asparagus, artichokes and eggs, come to mind immediately.

But trial and error proves time and again that for eggs there is always sparkling wine (and the higher the acid, and finer the bubbles the better, me thinks). For asparagus you can try Albarino, the Spanish white varietal that is low in alcohol, high in acid and lanolin-like in texture and is as food-loving as they come. In fact, this is my usual go-to for trickier pairings like super spicy fare or a redmeat-centric dish that would really do better with a red wine or even a rose, but where a white is required.

In my mind, artichokes are actually the biggest wine challenge – and in truth, this is probably a pre-conceived notion that I have because as much as I absolutely love them, they are such a pain to work with that I rarely prepare them myself.  Leave it to my good friend, a wonderful cook, to invite me over for dinner and make them! Fortunately she gave me the heads up so I could ponder the pairing for a little bit. She also told me that the main protein would be monkfish – so my playing field was happily narrowed: a white wine would be the best route to take.

As alluded  above, bubbly is certainly a safe bet when it comes to tricky pairings. But I wasn’t in the mood for full-throttle bubbles or too much toasty richness; and Prosecco doesn’t strike me as a sparkling with enough pungency or pizazz to fight back in the Table-side Food Challenge Throwdown that was presented. Something with tang seemed more like it.  Something that had enough ‘muscle’ to stand up to the ‘choke was needed.

Tocai came to mind, but didn’t win me over. So did New Zealand Sauvignon Blanc and Torrontes – but I wondered if their pungency would actually be too much.  And I really do think a little bubble and low alcohol goes a long way, so I perused my esoteric bubbly wine options instead. A lightly Sparkling Gruner called PUNKT was tempting, but I wasn’t sure the fruit and tang would come through enough to stand its ground. Then my eye caught sight of this bizarre and awesome wine called La Tosa.

La Tosa has historically been the ultimate zesty, fresh white wine with  just a hint of sparkle. But last vintage the twin brothers who make it decided to go full-on in the bubble department – and the new version of its former self is killer. Still a blend of Malvasia, Trebbiano, and Ortrugo grapes, lemon-lime flavors absolutely pop on the palate and an awesome fresh herbal note adds intrigue. Lively acidity brings it all on home. I thought, what  the heck?, and grabbed a bottle to chill.

Once around the table with my pasta bowl in front of me, I dove right in to the supposed wine-killer: the artichokes. Then I saddled up to my wine glass, breathed in the fresh bouquet and took a big sip. It was delicious! Each element stood its ground in ideal harmony – the artichokes danced while the wine sang. VICTORY.

What wasn’t so hot was the La Tosa with dessert: Gummi Bears. It was down right foul. I took a mental note to save that challenge for another day!

What would you pair with Gummi Bears?

Now, when it comes to the traditional time of year to pop a few corks (namely New Year’s Eve), I’m super psyched to have several of these options to choose from before heading to my friends’ to toast 2012. Here are a few that have caught my fancy so much so that they’ve inspired full-fledged wine notes. Ready? Set… GO!

Finca Flichman Extra Brut ~ Malbec is the sure-fire winning grape of 2011. But we wine nerds can’t forecast a reason to make a change in 2012! This trend has every right to carry on with gusto, particularly when we can also find it in an everyday celebratory (and affordable) package! Finca Flichman serves up a pretty bubbly, with terrific florals, snappy cherry and even a dash of blueberry and black raspberry fruits on the palate. This dry, redish sparkler (a blend of Chardonnay and Malbec) certainly intrigues and delights every sip of the way. And yes, for $9.99 it over delivers on quality!

Dom. Collin Cremant de Limoux ~ This is a sparkling wine (aka Cremant) with pedigree and pizazz from the Loire Valley of France. The pedigree part is that they man behind the magic has a Champagne project, but he thought it would be fun to dabble in the Loire as well. A blend of mostly Chardonnay and Pinot Noir (two of the three grapes permitted in Champagne) with a little Loire-tastic Chenin Blanc thrown in for good measure, the winemaking behind the wine ensures a toasty, brioche-like flavor and texture to the wine. Tiny bubbles deliver clean fruit notes (apple, lemon pith and pear) a touch of bitter almond, plus a whopping of cleansing mineral notes bringing the dry finish all the way home. Take this bad boy home for only $13.99. A party-pleaser for sure!

Selim Spumante Brut NV ~  This is perhaps the rarest sparkler I’ve ever encountered. Hailing from Campania, Italy it is no Prosecco – rather it is a blend of three grapes, one white (Fiano) and two reds (Aglianico and Barbera). Such a blend delivers a white sparkler with an intriguing and delicious flavor profile and texture: its smooth mousse offers up pink roses and lemon curd aromas and then delivers lifted, delightfully nuanced flavors including citrus, raspberries and bing cherries. A touch of talc provides a welcome and balancing minerality. Selim is a complex yet approachably delicious crowd pleaser for any occasion. Grab a bottle and discover what I’m so excited about! $20.99

Oriel “365″ Prosecco NV – If you want something that offers a little something more in the traditional Italian sparkler-sphere, Oriel has just the thing. Their idea is to bring you an affordable Prosecco vehicle that is affordable enough you can enjoy bubbles ALL YEAR LONG, as Prosecco should be. (And yes, to answer your question, Prosecco is an Italian sparkler made from grapes of the same name.)  This not-so-simple, but oh-so-satisfying, lightly moussed wine with ample pear, lemon cream and yellow apple fruit takes a familiar experience up a notch. $17.99

Domaine Rolet Cremant du Jura Brut 2007 ~  For a non-Champagne sparkler, even with such great competition found this year in the marketplace, this wine might be the go-to Show Stopper for a pseudo Champagne. An offering from the off-the-beaten-track of Jura, France, this wine is a blend of Chardonnay, the indigenous Savagnin, and Pinot Noir. It has a luscious, rich texture yet fine bubbles and clean fruit. Specifically, quince and honeydew melon flavors offer a nice balance of tart/clean and savory/fleshy. A tangerine zip of acidity delights to no end. This bugger comes in just under $20 at $19.99. Happiness!

If you aren’t on the bubbly bandwagon just yet, this weekend to jump on. Grab something fun and live it up! But please, have a safe, happy and healthy New Year!

And that’s when I realized it is quite possible we’ve never discussed the most important thing about The Holidays (aside from what to pour, of course) – how MUCH to have on hand! Are you in this particular predicament as Christmas looms or New Year’s RSVPs flood in, too?

First things first, consider how many people in your crowd will be drinking wine with you. If you have 50 people coming but only about 30 people who you think will imbibe vinously, use that as your base number.

Next, think about how much, shall we say decorum?, is anticipated. If you have a moderate drinking crowd, figure 2.5 glasses per person. Multiply that number by your base (2.5 * 30) and achieve your total number of drinks expected (75). A healthy pour would mean 4 drinks per the standard 750ml bottle. A more moderate pour will be 5 per bottle. If you prefer to strike a middle ground, use 4.5. Carrying our example of 30 moderate drinkers forward, you are looking at nearly 17 bottles needed. It never hurts to round up, so consider buying a case and a half and you should be good to go.

The other variable we’ve alluded to above is whether you think all of your folks will be wine drinkers. Play with the ‘formula’ above to adjust accordingly (e.g. 30 wine drinkers, with 15 others more interested in beer) and make your final call on how much to have on hand. Then, put on your party shoes and fire up the iPod! It’ll be time to celebrate like it’s 2012 in no  time.

Wishing you and yours a safe, healthy and happy New Year!

While I find pleasure and comfort in routine, I find in my “old” age equal pleasure in stepping outside of the box. Enter Anne Amie and their special Pinot Noir Blanc wine. And, no, that’s not an oxymoron. Pinot Noir, like any red grape, can take the form of “blanc” just so long as the winemaker presses the juice from the skins so quickly after harvest that the pigment of the skin doesn’t impact the color of the wine – creating a white vin from red fruit.

Whilst frolicking, tasting and learning at Pinot Camp last July, I had the rare opportunity to taste Anne Amie’s “Prisme” Pinot Noir Blanc for the first time. Winemaker Tom Houseman was running around the giant tent at dinner, trying to find me to taste this 2008 vintage elixir of life. It is named after the word prism, which means the splitting of white light into its various colors – or essentially what Tom does with Pinot Noir grapes from their finest Pinot Noir vineyards to create this special wine. I had to know what this Anne Amie treasure was like, and Tom was on the task.

Prisme tastes like Burgundy – on both the white (Chardonnay) and red (Pinot Noir) sides of the spectrum. (It is the perfect convergence of my favorite wine experiences, offering a taste of Burgundy at the roots of Oregon soil.) The nose is pretty, warming and childhood-memory inspiring: for me that translates to a bouquet of white and yellow flowers (honeysuckle, dandelions and gerber daisies), creamsicles and nutmeg.  The palate offers not only ripe pear, savory yellow and tart granny smith apple, and meyer lemon citrus fruits, but also a toasty/creamy, cheese rind and ginger spice essence comes to bear due to 18 months of aging on the lees in French barrels. A helping of ripe raspberries and just a teaspoon of blueberry flavors dance along the finish, a flavor profile I am not unhappy to experience when tasting great Champagne made with an extra helping of Pinot Noir, actually.

Thankfully, Prisme has officially landed on our Massachusetts shores, just in time for the holidays.

“Sir? I have just the thing….”

Wine professionals tend to respect all styles of wine. I.e. a wine can be well made, show all of the right varietal nuances it should as well as (what we call) a sense of place (terroir)), but it may not tickle our own fancy. Remember we are actually in the business of wine; while I don’t know anyone who isn’t also passionate about our field, the reality is, when we come home at the end of the day, having a glass of wine is not “new” to us – we’ve been working at it all day. Literally. (I’m sure I’ve said it before here, but there is a lot of crappy wine on the market. It is our job to suss it out and filter it out of the pipeline so that you, too, will not suffer.) As such, we are certainly apt to discriminate (possibly even more) when choosing a wine to enjoy at our leisure.

This all said, we are human, too. Our preferences can shift, just like yours. And respect can turn to personal appreciation.

For my part I’ve turned the corner this year in a few areas. One particularly worth noting as fall begins to knock on our door is Beaujolais. Beaujolais is a village in France that is part of Burgundy making a style of wine by the same name from a grape called Gamay. That’s right – while Burgundy should be directly associated with Chardonnay (on the white side of the spectrum) and Pinot Noir (on the red side of the spectrum), Beaujolais itself is an area that is just north of the Rhone. Its climate is its own, one where Gamay has its optimal home.

Beaujolais is perhaps known best for the unique winemaking style they employ there – carbonic maceration. Long story short, this process means that the grape juice ferments inside of the grape skins. This process creates a style of wine that is much higher toned, bursting with fruit and few tannins. Apply this process to an already fruity, high acid, light skinned grape (Gamay) and you have a wine that surely follows suit.

For a long time I could respect these wines but struggled to get on board despite the fact that there is actually a fairly dynamic range of flavors/styles within the Beaujolais category itself. (I’ll save those differences and why for another post.) Suffice it to say, I’ve turned the corner. We’ve encountered several wines of late that have less of the funky circus peanuts meets bubblegum flavor profile I find off-putting – so much so I’ve not only enjoyed several Beaujolais at home, but I’ve even found myself opting for it off of a wine list full of other desirable options!

My point today, dear reader, is you never know when you’re going to have a new appreciation for something even after years of being in your ‘rut’. So keep tasting, keep exploring, and keep an open mind! You are apt to discover new friends.