Winos Like Us… Are Ruckusmakers (#1)

To me, blogging is sort of like going for a run. I make up a lot of reasons as to why I’m too busy or why I need that extra hour of sleep over the choice to lace up my running shoes or to write a new blog post. I do that even though I know that starting is the hardest part. If I just start, I will finish and feel good about putting a little of myself out into the world in some capacity.  And in return, the world gave me a little extra energy in some form or another. I won’t lie – every runner and blogger out there knows that sometimes it sucks. Sometimes my legs feel heavy while running and sometimes the words don’t flow while blogging. But even in those situations, after trudging through the thick of it, I feel better when I’m done. And the world is generous with its energy in return.

Last weekend, I attended a workshop with Seth Godin and 80 amazing people who were setting out to make a ruckus in their respective worlds. In our world. And I’ve been challenged. Challenged to give more… to build more… to create more…

Today begins an 8-day blogging challenge (#RuckusMakersChallenge). It’s just one way to start. Because starting is the hardest part when setting out to give, to build, to create.  So Winos and Wine Knows alike, you’re getting more than you bargained for – 8 new posts in 8 days!! Woot!! Let’s kick this little series off with a theme.

Ok – think Kelly Clarkson, People Like Us.  If you don’t know it, here’s the music video. (Try to ignore the blatant advertising in the video.) It’s a great anthem for you and whomever your peeps are. And in this situation, your peeps are us Winos. (I can’t imagine a better group, to be honest with you.) The #RuckusMakersChallenge theme for W2WK is:

Winos like us connect with the world over a glass of wine… 

Ok, so it isn’t quite as catchy as Kelly’s words and beat.  But ruckusmaking is all about making connections… authentically. I’m guessing I’m not alone when I say that I like to authentically connect with others over a glass of wine. There’s something about wine that opens up our hearts and our minds to share a little more than we would share without that glass. It leads us to an authentic connection. Some might say it’s the alcohol… that probably helps. But I believe there’s more to it than that. It’s drinking from the same bottle… sharing a meal.  It’s an experience. And sharing an experience is how one starts to make a ruckus.

The next 8 days will include posts about how Winos like us connect. Stay tuned and jump in! I would love to hear your experiences as they relate to these topics as well!!

Two more quick and unrelated notes:

  • Last weekend’s Ruckusmaking festivities were kicked off with a 2010 Barolo and a 2007 Brunello di Montalcino. (More Wine Know on both of these wines to come, but in summary – Y.U.M.)
  • This blog post was brought to you from my living room with a delicious glass of  Opolo Vineyards Sangiovese 2011 from Paso Robles, CA.

Blending Strengths

I am a wine enthusiast – aka – a “wino”.  I guess that’s obvious since I have a wine blog. For as much as I am a wino, I am also a total junkie for the work of my favorite “motivational celebrities”.  That’s what I’ve coined as their titles, anyway.  These are the people who encourage a reader/listener to exert energy putting creative and authentic work out into the world… no matter how vulnerable that makes us feel.  So I follow their work and take their words to heart. This includes people like Brene Brown and Seth Godin. They don’t talk about wine, but they have certainly helped me make a leaps in my own life (see this post for more on that).  And then there are my personal heroes.  These are the people who personally know my story (and I theirs); they’ve helped me make the leaps in my life. They have been examples to me, and/or supporters of mine as I have attempted to put my creativity to work.

On top of being a wino and a motivational celebrity junky, I’m also a personality indicator assessment addict. I’ve done Myers-Briggs, Kolbe Assessment, Strengths Finder, and pretty much every other assessment that tells a person about themselves. (I’ve got a PI sitting in my inbox right now.)  Why? Because I need validation.  (There’s nothing wrong with that, I swear.  My personality assessment results tell me so.)

So… why do I bring all this up on a wine blog?  Well, recently, it got me thinking.  My motivational celebrities are out their encouraging the need to take leaps in life. My personal heroes are helping me map out how to leap.  And my personality assessments are telling me that I’m not a natural “leaper” but that if I surround myself with people who are natural leapers I can feel a little more comfortable leaping. All of this points to the need for having a team… a network… a tribe. We all need people to surround us who build us up – make our boisterous parts a little calmer, and our calm parts a little more boisterous .

And guess what.  Wine is no different. Sometimes, we can stand strong on our own – out in the spotlight. Just like a single varietal wine. A wine that is 100% Cabernet Sauvignon.  Or 100% Pinot Noir. Sometimes they taste great all by themselves. But many times, we are best blended with our tribe. We need some Merlot to soften the dryness of that Cabernet Sauvignon. We need some Sauvignon Blanc to add some crispness to that buttery Chardonnay.  We need some fruity Barbera to brighten up that dry Nebbiolo.

A “blend” is just that.  It is building a team of grapes in a bottle to make it stronger than it could be standing on its own. It’s acknowledging that.  That on my own, I’m ok – but with my tribe beside me, I’m better. Wine-makers are masters of blending strengths. They figure out what makes two grapes lovely, and what makes two grapes lovelier when they are blended together.  It leads to a world of opportunity.

Since we’re always trying to build up our Wine Know here on W2WK, here are some facts on blends:

  • Sometimes a bottle is labeled a “red blend” or a “white blend”.  All this means is that there is more than one type of grape used in the bottle of wine you are about to consume.  Sometimes those grapes are labeled on the bottle and sometimes they aren’t.
  • Just because a bottle doesn’t say “blend” doesn’t mean it isn’t a blend.  If there is more than 1 type of grape in the bottle, it’s a blend.
  • Many European wines are blends. Wines from Europe are often labeled by region rather than by grape varietal.  And those regions often make wine from more than 1 type of grape.  So when you see a wine from “Bordeaux”, for example, that is typically a wine made of a blend of grapes from the Bordeaux region in France. The label doesn’t always explain this, so just use your wine know or ask the sales associate in the store!

Some of you may be thinking – “this blog post is quite the leap from motivational celebrity to blending grapes“.  That’s ok.  But if you go have a couple of glasses of wine yourself and THEN read this – you’ll find yourself nodding in agreement.  I promise.

Bottom line – if I were a wine, I would definitely be a blend. I not only need the members of my tribe for their strengths – I want them.  They make me stronger… better… braver.

 

Wine Know Journey Update!

Winos! Some of you have been with me for a good while – many since post number 1! (Thank you!)  So you know that this blog started (and continues to be) a journal of my educational wine journey. At first, I just wanted to know more about the fine fermented juice I sipped on ever so often – so I blogged about what I learned.

…And as I kept learning, I just wanted to learn more.  That led me to taking a couple of classes at the fabulous International Wine Guild.

….And that led to some part time work in the wine industry! I started helping a friend with a few wine tastings here and there. And then I worked temporarily in a restaurant as a Wine Steward.

…Then earlier this summer, I became a Wine Advisor with a company that facilitates in-home wine tasting events AND supports charities.  (Yes, you can drink wine for a worthy cause.)

…And finally I made the biggest professional leap I’ve ever made. I decided to leave my safe, comfortable (and salaried) job – that had totally become a part of my identity – to work and further explore the wonderful world of wine!!  I am now working full time for a small wine distributor in Arizona! In my first week of employment, I’ve learned a TON about wine and the wine business and can’t wait to just keep learning!! Who knew that starting a blog would be a catalyst in making a big career change!?

Of course, change is always bittersweet. I spent the past 11+ years working with the U.S. Navy Surface Ship Maintenance and Modernization Community (I know, it’s a mouthful) and met and became friends with a number of very lovely people. I also learned and used about 84,534 acronyms, as one does in any industry. One of these lovely people (call sign: “Enigma”) took some of our most commonly used acronyms and gave them a new meaning in wine terms in the below “good bye” letter. I know that this may not really make sense to some of my readers, but hopefully, you’ll still find it amusing. Those of you who are part of my Navy family will most certainly enjoy this piece of art in the form of a fake Department of the Navy letter.

May you all be doing something you’re passionate about – at least just for fun if not for a living. I’m pretty thrilled to at least attempt to make a living talking about something that I love and that serves as a vehicle to connect souls around the world!!

COMNAVENIGMA AWP RS 11SEPT14-1 COMNAVENIGMA AWP RS 11SEPT14-2

 

Virtual Wine Pairing Dinner Party – A Taste of the Tre Venezie!

You’re Invited to:

A Taste of Tre Venezie

a W2WK’s Virtual Wine Pairing Dinner Party 

This blog is all about gaining Wine Know through virtual parties!! As we walk through the Country Series on Italy, we’ll be exploring wine from each of the big regions by having a Virtual Party focused on wine from each one!  Here are the details…

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Virtual Dinner Party Process:

  1. W2WK Posts Recipe & Wine Pairing Suggestion: I have posted recipes below with recommended bottles of wine for pairing.
  2. Party-Goer Makes Food, Drinks Wine: Between now and September 7th, you make the food and enjoy it with the wine (maybe with friends?). While consuming the food and wine together, you stick out your pinky, point your nose in the air, and contemplate the flavors and aromas that are (or are not) complementary in the food and wine pairing.
  3. Party-Goer Fills Out Questionnaire: You fill out the accompanying questionnaire at the bottom of this post to share about your wine-pairing/virtual party experience. I recommend printing it out or having your iPad handy while you are eating so that you can take notes while sipping and eating!
  4. W2WK Posts Questionnaire Results: After the questionnaire closes (on September 7th), I will post the results of the questionnaire (it will be anonymous), and we all gain a little more Wine Know.

Added detail:

  • This Dinner Party is about one month in duration – from August 4th through September 7th. What does that really mean? Well, it just means that I’m going to post the results of the questionnaire in a month. The wine pairing police will not come looking for you if you decide to make this stuff after the questionnaire closing date.
  • Don’t be intimidated about sharing your experience – I know the majority of the W2WK followers and we’re all a little shy about our Wine Know. But once you start talking about it, you’ll find that you know more than you think you do!
  • Yes, the questionnaire results will be anonymous. (Unless you put some secret clue in your answers to let others know who you are.  Do it. I dare you.)
  • If you can’t find the specific type of wine recommended, ask the wine store expert to help you pick something else out. There is space to note that in the questionnaire!

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The Tre Venezie Virtual Party will be a two-course meal including a salad and an entree.  There are separate wine pairings for the two courses.  I recommend having a few friends over, and making both courses at the same time and having both wines available. This way, you can taste both wines with both courses to see how different the wine tastes when you change the food. 

Tre Venezie Virtual Wine Party – Course 1:

Soave Classico paired with

Apple-Gorgonzola Salad with Red Wine Vinaigrette (Serves 4)

Vinaigrette Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped

Salad Ingredients:

  • 1 bag (10 oz) mixed baby greens or Italian-blend salad greens
  • 1 medium red or green apple, chopped (about 1 cup)
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/3 cup chopped walnuts, toasted

 

In a small bowl, whisk together the vinaigrette ingredients.

In a large bowl, mix together the salad ingredients. Just before serving, toss with vinaigrette.

Course 1 Wine – Soave Classico

Soave is a wine mentioned in Part 2 of the Country Series on Italian Wine. I picked this wine for two reasons: (1) It is Italy’s most well-known exported white wine and is from the Tre Venezie region (the Veneto, to be more specific).  Since it is popular, it is a good one to get a sense of a wine from the Veneto by trying different bottles over time. (2) It should be readily available in most wine shops.  If you see a bottle labeled “Soave Classico”, go for that over one without the “Classico” stamp. It is a step up in quality.  (Soave Classico Superiore is an even higher quality rating – let us know if you find one and decide to give it a go!)  Normally, I post a specific wine to try. However, most Soave wine should have similar characteristics since there is a required quality system for this area (as discussed in Part 1), so any Soave should do for this Virtual Party!

Pairing Notes: Soave is a very light, fresh wine that finishes smoothly.  I think it will be a great wine for the hot summer afternoons we are all having (at least in the northern hemisphere). It will pair well with the Apple-Gorgonzola salad as the fresh flavors of the wine will align to the crisp apple in the salad. The lightness of the wine will complement the strong flavors of the gorgonzola cheese.

Tre Venezie Virtual Wine Party – Course 2:

Valpolicella Classico paired with

Fresh Summer Pasta with Buttery Croutons and Grilled Chicken (Serves 4)

  • 2 large tomatoes, cored and diced
  • 3 garlic cloves
  • 1/2 teaspoon of salt
  • 4 tablespoons of extra virgin olive oil
  • 4 teaspoons of balsamic vinegar
  • 1/2 teaspoon of red pepper flakes
  • freshly ground black pepper
  • 4 tablespoons of unsalted butter
  • 6 thick slices of Italian-style bread, cut into 1-inch cubes
  • 20 oz of fettuccine
  • 4 chicken breasts (Veggie Option: substitute portobello mushrooms!)
  • 2/3 cup of fresh basil leaves

In a large bowl (so that you can include the pasta later), combine the tomatoes, half of the garlic, 1/2 teaspoon of salt, olive oil, vinegar, red pepper flakes, and a few grinds of black pepper and toss it all together. Set aside.

Melt the butter over medium heat. Add the bread cubes, the remaining garlic, and 1/2 teaspoon of salt and cook until the bread cubes are browned in the hot butter, turning them as they crisp. The bread cubes will soak up the butter in the pan like a sponge.  (You may need to reduce the heat if they look like they are over-browning.)  Transfer the croutons to a plate and let the pan cool slightly, then wipe it carefully with paper towels.

Sprinkle salt and pepper to taste on chicken breasts. Grill on the BBQ or on a grill pan until cooked through (approximately 6 minutes per side).

Meanwhile, cook fettuccine according to package directions. Scoop out about 1/2 cup of the pasta-cooking water and set it aside. Then drain the pasta in a colander.

Dump the pasta and 3-4 tablespoons of the reserved pasta water into the bowl with tomato mixture and toss to coat the pasta thoroughly. Add the basic and croutons and stir to incorporate them into the mix. Taste and adjust the seasoning. If it seems dry, add a little more pasta water.

Serve pasta with chicken on warm plates!

[Recipe based on Carla Snyder’s recipe in One Pan, Two Plates.]

Course Wine 2 – Valpolicella Classico

Valpolicella is, like Soave, a specific region in Italy and produces Valpolicella wine (also in the Veneto). For the same reasons as the Soave, look for a “Valpolicella Classico” as it will indicate a slightly higher quality (and “Valpolicella Classico Superiore” is even higher quality).

Pairing Notes: Valpolicella is a light-bodied red wine that will likely have fruit flavors, namely cherry. This wine often has hints of licorice and some smokey characteristics. This light-bodied wine will accompany the light summer pasta dish nicely (light weight food matching light weight wine!) and the grilled chicken will help bring out any smokey flavors in the wine.

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The Virtual Party Questionnaire

Building Wine Know… Days 5-6 of 6

Yes, my friends. I filled my head with so much Wine Know in one week, that I petered out on W2WK posts!!  But in case you are wondering, I did actually finish the course… and passed it!  Even though I am a few days behind, I wanted to round out the wine fun fact sharing with some additional randomness I learned on days 5 and 6 at the International Wine Guild.

  • Did you know that winemakers can fly!? It’s true. They just need the same silly jet engine machine that the rest of us do. But a “Flying Winemaker” is a person who travels to different regions of the world to make wine from multiple harvests in one year.  Most winemakers (who stay in their home region) will make wine only one time each year (starting at harvest). A Flying Winemaker travels to different regions on different hemispheres or climates to be able to hit up multiple harvests and get to build their own Wine Know 2-3 times in one year.
  • This will blow your mind. China is the #5 producer of wine in the world. Now that I think of it, it probably shouldn’t be all that mind blowing, but I think most of us do not consider China a big piece of the wine world. They don’t consume very much (they rank #125 in consumption), but #5 in production!? Who knew!?
  • When most of us snag a Malbec from our local wine shop, we are usually looking at a bottle from South America – most likely Argentina or Chile. But did you know that the Malbec grape is actually native to France’s Cahors region? As discussed in the France Country Series posts, French wines are typically blends of various grapes, so you don’t often see the grape names on the wine bottles.
  • In 1885, Australian Shiraz won 1st place at the Paris International Exhibition (or the Paris World Fair).  This would ordinarily have been a huge deal (you know – placing above France in a wine contest).  It’s just that it was a bit out-shadowed by that little thing we’ve come to refer to as the Eiffel Tower, which was revealed at the fair in the same year.
  • This one is more of an un-fun fact. Phylloxera is a root-feeding aphid (nasty little insect) and is native to North America.
    Phylloxera

    Phylloxera

    Vines that are native to North America live peacefully with this little bug. But guess what – phylloxera isn’t so keen on making international friends. Instead, it eats them.  Through the late 1800s, phylloxera quickly spread across Europe to the point that by 1890, 99.9% of all European grape vines were completely destroyed. NINETY NINE point NINE percent! Can you believe that? Luckily, someone thought to graft together the European vines with vines native to North America.  This basically means that the root of the plant is North American (and therefore living in peace with phylloxera) and the top of the plant is whatever you want it to be.  (For more on grafting, check out one of my very early W2WK posts here…).  And the replanting began.  I just can’t imagine a world without European wine… but we came close to it.

So there it is, Winos.  This concludes the fun fact sharing from my fantastic experience at the Wine Guild.  Of course, I will be using my newly acquired Wine Know in future posts – hopefully in a bit more focused manner. But I hope you enjoyed these and like I said on Day 1 – I really hope someone wins some trivia game because of what they’ve read here!!

Building Wine Know… Day 4 of 6

Winos… I’d like to confirm that it is so damn fun to spend the whole day talking about and studying wine.

Before I get going with today’s fun facts learned from my lessons at the International Wine Guild, I’d like to mention that I corrected some info regarding reserve wines in my previous post.  Legal definitions/requirements for the word for “reserve” exist for five countries, not just one.  See that post for more details….

So… let the wine fun facts roll…

  • The movie Sideways, which came out in 2004, made a huge impact on the U.S. wine industry.  The main character talked extensively of the greatness of Pinot Noir and his personal disdain for Merlot.  After that movie, Pinot Noir sales jumped by 50%… Luckily, Merlot didn’t decrease – and they actually still increased in sales by about 5%.
  • The U.S. has more native species of grapes than any other region in the world.  Sadly, most are not suitable for making wine… In contrast, Europe has only one species of grape, which clearly is suitable for winemaking. (And is mostly what we use in the U.S. for winemaking as well.)
  • Pinot Noir was not planted in Oregon until 1965! In fact, the U.S. really didn’t get into winemaking until the 1980s after Chateau Montelena (a California winery) won a blind tasting in France in 1976.  (Watch the movie Bottle Shock – it tells this great story!)  Soon after, vineyards began to take root and winemaking started to flow.  (Both puns intended because I’m feeling annoying.) Anyway, northern California went from having a handful of wineries to hundreds in just a few years. Strange to think this country hasn’t been making wine on a large scale until the last 35 years.

Two more days of fun facts to go…

PS: I should really be focused on preparing for my quiz tomorrow (while enjoying this gorgeous bottle of Ridge Zin). But I’m so entertained by these random bits of wine know, I just had to share!

I should be studying these right now...

I should be studying these right now…

 

Building Wine Know… Day 3 of 6

Here are more fun facts from day 3 of classes at the International Wine Guild… (See day 1 post for some background info.)

  • (NOTE: I updated this with a correction since my original posting!!) When you see “Reserve” or “Reserva” on a wine label, with a few exceptions – it pretty much means nothing. At least not legally. There aren’t any common labeling laws that dictate the criteria to call a wine a “reserve” wine in most countries. Therefore, it is defined on a vineyard by vineyard basis.  Only the following FIVE countries have a legal definition and labeling law for “reserve” wine – and in general, it is defined by wine that spends half its aging time in oak and the other half in a bottle.  The five countries are: Italy, Spain, Portugal, Argentina, and Chile.
  • Generally, the best times of the day to taste wine are from 10:00am-3:00pm, and 7:00-9:00pm. This has to something to do with our body chemistry… Screw happy hour – grab a glass at lunch!

Building Wine Know… Day 2 of 6

It’s only day 2 of the 6 day International Wine Guild course and my brain is about to explode with wine information…. a good problem for a wino to have! Day 1’s post gives some background if you missed it… But here are a couple interesting fun facts from today’s class:

  • Yesterday, I noted the annual production of wine in France (1.62 Billion gallons) and the U.S. (only 711.2 Million). Well, today I learned that Italy is the #1 producer of wine in the world – just above France at 1.64 Billion of gallons of wine per year.  Bravo Italia! 
  • In the 19th century, champagne was bottled with about 5 atmospheres of pressure which is what gives the bubbly the bubbles. (Today, most sparkling wine is still around that – some more, some less.) However, back in those days, the glass bottle that held that champagne (and its bubbles) could not support the pressure.  So half or more of the bottles in a case exploded.  Which means the poor guys who had to go down into the cellar to retrieve champagne had to wear protective gear to avoid the shrapnel that would be caused by the exploding bottles upon touch or movement!  Who knew wine could be so dangerous. In the later 19th century, glass bottles were innovated to be strong enough to withstand the pressure of champagne and no longer explode on touch!
  • Some Italian wines are labeled in German or French instead of in Italian. Warum? Pourquoi? Because some of the regions that are now a part of northern Italy were once a part of southern France or Austria. While the political boundaries were changing, grape growers and wine makers remained hard at work… and the label stuck.  Or shall I say, es stecken.

I will keep the fun facts coming as the week continues!

Building Wine Know… Day 1 of 6

Winos! I’m so excited! I am spending this week with the International Wine Guild taking the “Level II: Advanced Wine Course”.  This means I’m making my “educational wine journey” a bit more legit than what I’ve been doing the past two years (which has basically included ordering wine books on Amazon and sharing what I learn from reading.) I’ll be spending the next 6 days learning about and studying wine, Wine, WINE!

Now, every 5 minutes of today’s 8 hours of class, I found myself thinking “I’ve gotta wrap that wine know tidbit into a W2WK blog post!” While I’ll have to figure out a way to that over time, I figured I could at least share a few random fun facts throughout the next 6 days of the course…. So here is some random wine know to keep in your back pocket… if anyone wins a trivia game because of this, I wanna hear about it.

  • There are about 5,000 grapes used for wine making. FIVE THOUSAND. Of course, most of us don’t ever hear about the vast majority of them because they are used for blending and stuff. But still – that number shocked me.
  • France produces 1.62 Billion gallons of wine a year. The U.S. produces 711.2 Million gallons. (For a matter of perspective, France is about the same size as the states of Washington and  Oregon combined.) And yes – that B and M are correct.
  • Isinglass is a substance used to “fine” wine. Fining wines is a step in the winemaking process to get the  particulates out of the wine after it has gone through fermentation so that the liquid is clear.  And do you know what isinglass is? It is powdered fish bladders.  Yup.  Surprisingly, it is does not impact the wine composition/flavor/aroma, but it does have positive ions that attract the particulates. The particulates stick to the isinglass, and are carried down to the bottom of the storage unit where it is easy to remove. And voila – we get clear wine (as opposed to murky or cloudy wine).  So vegetarian winos – you may be cheating with every glass of wine. Pescatarians – you’re clear.

More to follow throughout the week!

Wine-Hundreth Post!

It’s been nearly two years, but I’ve officially reached my 100th – I mean Wine-Hundreth – post!!  This is reason to celebrate… and reflect.

W2WK Wine Hundreth Post!

W2WK Wine-Hundreth Post!

I started this blog to help me document and share my journey learning about wine. Since it is something I spend so much time consuming, I felt I owed it to those grapes that died for me to know more about them.  So nearly two years ago, I started opening wine books, reading bits and pieces about the wonderful world of wine, and having many “a-ha moments”.  And those are the moments I have tried to capture here on W2WK.  This blog has changed shape to some degree since I began, but the overall purpose is the same.

In these 100 posts, I’ve gained a lot of “wine know”… I’ve learned, for example,…

  • the importance of terroir…
  • that Arizona (my home state) produces really tasty wines, regardless of how surprising that is…
  • that I actually really like California Zinfandels…
  • that there’s a lot more to Riesling than meets the eye, or tongue, I guess…
  • that a well-paired food/wine experience can make both the food and wine taste better…
  • that “barnyard” and “worn boot” are perfectly acceptable descriptions of wine…
  • that Pinot Noir is so interesting and can be so different from region to region…
  • that there is always more to learn about wine…

I know that for each tidbit of “wine know” I gain, there are a hundred more tidbits to study. I know that the more wine I try, the more I want to try. Not because I like the buzz, but because each wine has its own story and its own flavor and experience.  I know that I will never tire of wine study and wine tasting and moments accompanied by wine.

And more importantly than what I know, This I Believe…. 

I (still) believe that there is a wine out there for everyone…

I believe that connection is at the core of what we (we humans) emotionally seek and need… And I believe that wine creates one avenue for connection.  It opens people up to share experiences and moments.  It allows us to pause in life and share a bit of our soul with another person.

I believe that wine accompanies the moments in our lives — the Tuesday evening happy hours… the special Saturday nights… the birthdays, the anniversaries, and the holidays…  the accomplishments… and all the other moments during which we truly lean in to life — not as a crutch, but as an indication that this moment is worth celebrating.  Because most moments really are worth celebrating.

Winos, I am looking forward to continuing my educational wine journey in the next 100 posts and hope that you will continue to witness and experience this journey with me. I hope you enjoy creating moments over a glass of wine with the people who matter in your life during this lovely holiday week.

Happy Thanksgiving, Winos.