arête wine project

Alcohol Levels in Wine: Are they trivial?

In my previous post I touched briefly about disappointing experiences drinking wines from Santa Barbara County which are crafted from grapes grown in biodynamic vineyards. My research over the last year and a half for this little project has involved extensive tasting across the Sta. Rita Hills, Santa Ynez Valley, and the Santa Maria Valley AVA's. Within those AVA's there are three vineyards that have been certified biodynamic. These three are Presidio, Purisma Mountain (Beckmen), and Ampelos respectively. I have had the opportunity to taste the majority of their offerings and as stated in my previous post have been dissapointed. There is so much potential, but it is hidden under all the alcohol. If biodynamic farming is the true path to discovering terrior as Nicolas Joly and most of his followers believe than they must somehow address the sugar levels at harvest among these wines.

Problems with Biodynamic and Organic Wines

I am a huge believer in and supporter of Biodynamic and Organic viticulture. I did not come to feel this way because of any trend in marketing that has happened over the last couple years. Rather I discovered it through my course of learning. As I learned more about the wines I had been drinking I realized that some my favorite wines up to that point had been produced with biodynamically or organically grown grapes, even though I did not know it at the time I was enjoying them.

Robert Sinskey was the first winery in California that I truly fell in love with. The first taste of their pinot blanc and I was smitten. After experiencing the vin gris of pinot noir, still the most beautiful rose I have ever had the pleasure of putting to my lips, I would have signed a commitment to drink only RSV for the rest of my life. If you have never tried a wine from Robert Sinskey Vineyards I would say drink them all for they are all delicious. Their slogan, if you will, is stated on the bottle..."Fine wines from organic vines" and they are indeed fine. I stumbled upon RSV 5 years ago and it was the begining of a journey and obsession that will never end.

Momentary Setback

The train has derailed.

 I started this little project because I wanted to write and because I enjoy writing about wine. My intention was never to change the world, or dethrone Parker, or even to make money. I write because I enjoy it. I enjoy learning and I enjoy sharing the knowledge I gain with others. I love wine and what it can and should mean in our lives. It is a work of art not because of anything man does, but what the vine and grape achieve by way of yeasts through the fermentation process. Man gets the privilege of helping, but that work is in the farming. How dare we ever consider it OUR work of art. The vine was there for us, not the other way around. Pruning and nurturing the vine to achieve it fullest potential in a beautiful dance between the farmer, the soil, and mother nature should be our role. We are lucky enough to be entrusted to help along the way, but should be wary of taking credit.

The finished work of art is then presented to us as a gift to enjoy this life. It is not to be enjoyed selfishly or tucked away as some trophy to show off to people you are trying to impress. It is to glorify the vine by being enjoyed with friends as a celebration of life! This is the beauty of wine and this is the Arete of Wine.

I do not matter. My philosophies do not matter. What matters is the vine. The beautiful vine. Without it all of this would simply be an afterthought. I will simply continue to learn and continue to write.

Trust Your Palate

I never want to come off as an arrogant prick. There are many who know more about wine than I do, and I consider this one of my life's works. As a life work, it will take a lifetime to conclude and I hope that it will bring me as much joy as it does now and that I will continue to learn until that last day. That being said, I know what I enjoy and I know what my palate considers to be a great wine. This has come from years of tasting and learning, but also from asking questions and seeking to understand what lies beneath the cork. You must trust your palate, but you also must learn about everything that goes into the wine you enjoy. This is the only path to understanding wine no matter what your taste preferences. This is the key to a true knowledge of wine and the key to moving beyond points and vintage charts. Ask questions. Talk to the vintners. The road may be long and arduous, but it is well worth the journey.

Gary Vaynerchuk and the Bandwagoneers

Sounds like a cool band, but I for one am tired of the same old tune. I do not like the noise they are making and just wonder why people are so attached to points and meaningless descriptors. I was reading Alice Feiring's blog earlier this week and I noticed something that she wrote about the blogger's conference last week. What caught my attention was the fact that Gary Vaynerchuk  stated if a blog was not making 6 figures from its site than it was not successful. I guess its time to wrap this little project up because according to the almighty dollar and master Gary I am a failure. I have to say that over the last 6 months of writing I have felt like a failure at times, but that is because I feel like the only person in this country that cares about the authenticity of wine. By authentic I mean real, and by real I mean balanced, food-friendly, elegant, complex and made with nothing more than grapes, yeast, bacteria, minimal SO2, and a storage vessel.

Overspeculation in the Wine Industry

I have already stated that greed will be the downfall of domestic wine and I believe the meltdown of our domestic wine landscape is not to far around the corner. All it will take is the right set of labeling laws and everyone will lose faith in what they thought to be an honest forthcoming industry.

I had a conversation with one of my guests at the restaurant last night about all the things that were being done to wine these days. I brought up concentrates that can be added to a wine to make it taste more varietally correct. He could not believe such a thing exists, but oh it does. Not only does it exist, but I am sure we would all be shocked to find out how many wines we have drunk that contain these concentrates or any number of other additives available to winemakers. His next question was if Parker had ever rated such wine. I told him most likely yes, because like most major publications Parker does not care how a wine is made and does not have the time to find out when he blind tastes 300 wines in a day. His response was that he would lose all faith in scores if this were the case.

He is close to realizing what is really going on in our wine industry today. Charging outrageous prices for wines that are not really authentic or naturally made can only last so long. Sooner or later what is being done in the darkness will come to the light and it will be the same kind of backlash that we have seen on Wall Street. Kudos to those who are already striving to make wine in an authentic manner and are not trying to pull the wool over the eyes of those of us who love and support the domestic wine scene.

Wine as Art

When I look out at the wine industry today, I have to say, I am saddened. Gigantic conglomerates and greedy men now control a vast majority of our domestic wine. They have three major publications they need to win over in order to sell their wine and fatten their shareholders pockets. These publications have unknowingly set up a system in which it becomes very easy to pass off an imitation as a master piece.

Wine is art and like fine art in order to properly appreciate it you must enjoy it relative to context. Without context it loses its beauty and meaning. Imagine trying to appreciate and understand a Rembrandt or a Picasso if you are only allowed to look at it for 15 seconds. Not understanding the painter, the period, or the circumstances all you have is a glimpse. Now imagine looking at 200 pieces of art from different artist in a single day, all that way. How could you even begin to see the differences and similarities? You could not even begin to comprehend the beauty behind what you saw. All the while, you are jotting notes from what you can grasp in those few moments reducing everything to a score. What if someone slipped in a fake? Would you be able to tell? In that short time span would you miss the important features that would tell you this is not a work of art, but simply a copy? It would be impossible to tell; and what of the score? It is meaningless.

Art is subjective, as is wine. What I taste you may not, what you taste I may not. How can you reduce something to a number after spending 15 seconds with it? How would I score your personality when we meet for the first time? First impressions are most often awkward and horrible. It does not work with art. It does not work with wine. We need to learn to appreciate and understand wine. We need to fall in love with its beauty and mystery. Great wine is an ethereal experience. It gladdens the heart and brings us to a story of the land. It possesses personality, uniqueness, and beauty. How can grapes produce all these beautiful seamless flavors that have nothing to do with the grape itself? How does it enhance and bring out new flavors of itself and its partner when enjoyed with food? How can it change so dramatically and age so gracefully over time? It is the land, grapes, yeasts, and a storage vessel, that is all. Working to create something beautiful. Anything else becomes a fake.

Greed is the Root of All Evil

As we sit and watch our financial system unravel it makes me think about the greed that has led our markets into disaster. How much does one person really need? Why is everyone in our society scrambling to be the richest, most successful person no matter what the cost? Why can we not just be satisfied with what we do have and strive to do our best to make this world a better place for all?

As with everything in life there seems to me to be a direct parallel between the world of wine and the rest of the world. The California wine industry seems to be following the same path as Wall Street. Most wineries just come up with a price because they can, and they are steadily creeping up with many debut wines listing for upwards of $100. Just the other day I received a call from the winery of one of the wines that I carry at Zooker's. They make an outstanding, unique Syrah that I discovered over a year ago. Restrained and very well balanced it was a fresh reminder of what Syrah should be. The call was to inform me that they only had three cases left of the current vintage and the next vintage was going to double in price. I was shocked. I ordered the three cases, but will not be ordering their wine again.

There is no such thing as Winemaking

I am now convinced that I should never use the term winemaker...There is no such thing. Possibly winehelper, but not winemaker. I think we need to step back and see everything for what it really is. I purchased half a ton of Cabernet grapes from Paso this vintage. I destemmed them, put them in a barrel and let nature take its course. 10 days later I pressed the fermented juice into barrel and innoculated witha a bacteria to start the malolactic fermentation. Now it is sitting in barrel becoming a very balanced drinkable Cabernet. Time will tell just how well it turns out, but I really did nothing, but the manual labor. Everything else was accomplished naturally and I really can not take credit and call myself a winemaker. I guess I will stick with vintner.

I am still Here

Sorry for the lapse in writing. I am working on several different posts right now as well as getting ready to experience my first vintage of personal wine. I am just going to crush the grapes, stick them in neutral barrels and see what happens. All my theories will soon be put to the test and I will let you all know how they fit in the frame of actual wine making. Right now I am going to the beach to try and clear my head.

The Allegory of the Cave

I stumbled upon the concept of Arete while I was studying Greek Tragedy in one of my College Literature courses. I was instantly drawn to this ideal and while I have often fallen short of its realities I am diligently pursuing perfection in my own life. Drawn also to their beliefs and the relative similarities I found existing between the philosophers and scripture, I subsequently began studying more of the Greek philosophers and stumbled on to this great illustration given by Plato. While this illustration and concept can be applied to many things in life, I think it is a perfect example of where we are in regards to points, scores, and relying on someone else's palate to be our guide to understanding wine.

 

Truth in Advertising

My hope is that one day winemakers will be convicted of all the lies they are spewing forth to the consumers who are buying their wine. It is true that the truth lies in the bottle, and that truth is taste, but it takes years of training to understand what wine should taste like. If you are lied to your entire life and think that spoofulated wine is the way wine should taste, then you would never question said wine as being "real". This is the problem we are facing today in regard to domestic wine. The following excerpt is taken from a winery's website and I know for a fact that it is complete bull-shit. I will not name names but if anyone can tell me which winery this is from I will send a bottle of wine to the first correct answer.

Mark Twain on Wine

"There are no standards of taste in wine, cigars, poetry, prose, etc. Each man's own taste is the standard, and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard."  -Mark Twain

I believe this to be true and desperately want to see people set free from the shackles of points as their guide to understanding wine. You must trust your own palate and you must learn to enjoy wine for yourself. This is why I put such an emphasis on what is being done to the wine we drink. The reason there is so much confusion among consumers, and the reason no one can learn which wines they prefer is because nothing is as it should be. When I was first learning about wine 10 years ago there was a standard I was taught. Cabernet should have a certain flavor profile. Syrah should have a certain flavor profile. Sauvignon Blanc should have a certain flavor profile. Chardonnay should have a certain flavor profile. This is what we call varietal correctness.

It is my belief that this varietal correctness has gone out the window the last few years. With all the things that are being done to wine it is impossible anymore to buy a Cabernet from a certain region and expect it to taste a certain way. The same is true for any varietal and any appelation. This, in turn, is causing mass confusion to the consumer and leading to the reliance of points. It is also taking the fun and enjoyment out of learning about wine. Please, for the sake of consumer sanity and for the sake of future generations of wine lovers be true to your wine. Pick at balanced levels of sugar and acid and just let the wine be what it is. Strive to make it better in the vineyard, not in the laboratory or winery.

Wisdom From Kermit Lynch

First I want to say that Kermit is the man! Of any one in the wine trade, past or present, there is no one I strive to be like more than him. This is a little insight from his book Adventures on the Wine Route, which if you have never read, I implore you to buy a copy today. This is just a taste of what I am trying to convey when I talk about the way we view wine and how it needs to change from chasing scores to truly enjoying and understanding wine. Kermit has a keen understanding and grasp on this truth and his book is filled with interesting tidbits on wine and winemakers as well as much wisdom. The following is in reference to the 1982 Gautiere's vin de pays wine from the Southern Rhone that retailed for $2.50.

Eat and Drink Local! Zookers Philosophy

I believe the greatest expression of the beautiful partnership between food and wine is that of local food and local wine enjoyed together. To me this seems fundamental, and yet I am constantly blown away by people who just do not see this dynamic. Living in Santa Barbara I am blessed to have great local produce, cheese, fish, and meat to create endless dishes as well as wine that will pair wonderfully with those dishes. I love to cook, and on my days off I want nothing more than to spend my morning at the farmers market wandering and thinking of what to cook for my lovely wife that night. Once I decide what will be for dinner I often go hunt for the perfect wine. Sometimes I take the opposite approach and let the wine choice serve as the inspiration for the menu. 

The chef at Zookers , Brent Monsour, who is also the owners son, takes this same approach with our menu and his nightly specials. Incorporating local organic produce from both Shephard's and Coleman's Farms, he also buys from local fisherman and the farmers markets. His food is fabulous and is why I began working at Zookers in the first place. The wine list was not "bad" when I started, but by no means was it diverse. In an effort to bring the wine philosophy along side of the menu philosophy, I have been focusing on local wines that are above all food friendly and also a joy to drink.

Longoria 2000 Bien Nacido Pinot Noir

Washington Square Park is one of my favorite spots in New York. Located in the heart of Greenwich Village it has long been a haven for poets, painters, musicians, and even dancers. Strolling through on a lazy saturday afternoon you are likely to find various artists diligently pursuing the perfection of their craft. I love the artistic community and wish there were more places with the same attitude of shared creativity.

Music, Food, Wine, Literature, Art, God, and Family are the passions in my life and while I enjoy them all at different times and in different ways they are all intrinsically interconnected and I often enjoy more than one, if not all, of them together. It is no wonder to me that after enjoying an impromptu jazz session in Washington Square Park, I would wander into a random wine shop and stumble upon this Longoria 2000 Bien Nacido Pinot Noir from the Santa Maria Valley.

Revelation on Wall Street

We all know that wine was meant to be enjoyed in conjunction with food. We have heard it over and over and while wine can and should be enjoyable on its own, something happens when it is allowed to partner with its soul mate. I have always been aware of this and loved the interaction and dance that ensues when enjoying food and wine together. The problem today is that most wines are not destined to be enjoyed on the table. If you have read much of my blog, you will see a couple themes that remain constant and are threaded into almost every post that I write. I prefer my wines to be low in alcohol, but not just for the sake of being low in alcohol. I believe that grapes picked at the perfect balance point between sugar and acid are not only essential for expressing terroir, but also for the ability to age gracefully and to properly interact with food. I am also adamantly opposed to any additions that are foreign to wine or to the use of technology to alter wine in any way.

New York, New York

My arms are tired from beating this dead horse, but I feel like I must continue to voice my opinions and stick to my guns. For now I will rest my weary arms and talk about something else. Tomorrow morning I leave for New York. I am traveling there to meet my Father and two younger Brothers. I am a fourth generation Yankees fan and as this is the last year to see Yankee Stadium in all of its glory we decided to all fly out and catch a game for my Dad's birthday. It should be a great time, even though the Yanks are now all but out of contention for the post-season. My one mission other than the game is to get to Chambers Street Wines as I believe they are what a retail wine shop should be. Have a great weekend everyone. Try not to miss me too much!

My Preferences

My wife, Rebekah, is my biggest fan and biggest critic at the same time. When I bounce ideas and thoughts off of her she is always honest and quick to point out how I can sometimes be perceived by those around me. While I have a tendency to appear arrogant and at times can be a self-righteous "preacher" when it comes to the things I believe it is because my belief is firmly embedded. I am also very open and want other people to see things the way I do. I really am not an arrogant know-it-all, in fact the only way I have learned as much as I have is by being humble and asking thousands of questions of people who know much more than I.

That being said, they are just my beliefs and my preferences. I understand that not many people see things the way I do, and that is alright. There are many different palates and taste preferences and my thoughts are among many out there. I do think that my way of thinking is unique and has a lot of insight to offer when trying to discover your own tastes and that is my aim. To help people understand wine for themselves and to promote the wines I love. If you read my blog in its entirety  and not just one post I think that you will see my heart and if anyone has any questions about anything please do not hesitate to ask.

What Good is Experience? (The Greatest Salseman in the World)

I was given the book, The Greatest Salesman in the World written by, Og Mandino , when I took on my first management position 4 years ago. My boss said it was one of the greatest books he had ever read, and I have come to reach the same mindset. Over the course of the last 4 years I have read it several times and every time I read it I find some new nugget of wisdom. The story is great and the book is not very long at all. Although an easy read, the treasures you will find are priceless and it has given me much inspiration and fortitude to continue down the road even when it seems there is no one following.

My favorite quote in the book appears when the young salesman is just beginning his journey. He had received a treasure chest filled with scrolls of wisdom which were to help him become the Greatest Salesman in the World. The first scroll he opened has been very influential to me and is a source of comfort when I begin to question my own direction in life. This excerpt is taken from Chapter 8...

Things you will never find on this Blog

• Spoofulated Wines
• Any mention of Global Warming
• The Boston Red Sox
• Corporate Owned Wineries
• Mass Produced Swill
• Scores of any kind
• Wine I would not personally drink
• Vintage Charts
• Wines that are overpriced for no reason
• Carnies

Wine and the Olympics

As the Olympics begin today I have to say that I will be watching with much anticipation and a little bit of skepticism. Gold medals have become sought after more and more and are even redeeming a cash value for those who bring them home this year. With the increased pressure to win athletes have turned to performance enhancing drugs to give them that little extra edge. Every year we hear of multiple athletes who are stripped of their medals because of these actions. I do not believe this is the spirit of the Olympics. Founded in ancient Greece I firmly believe that they all held the attitude and philosophy of Arete. Striving to be the best you can possibly be with the virtue of diligently pursuing perfection in your life, without cutting corners to get there. It is not always easy to be the best and it requires much sacrifice and patience.

Mutineer Magazine

If you have been reading my blog since its inception just three weeks ago, then you will know of the detest I feel towards wine publications. If not, shame on you, and before you continue reading this post you should read My Story, and Convictions to gain a better understanding of the root of this detest. I should stop right here and say this only pertains to the magazines that focus on wine and spirits. I have no quarrel with food magazines who also cover wine, because they have not been corrupted by the blind tasting sniff, swirl, spit, and score with no clue what is in the glass(it may not even be wine) that has bastardized the wine industry.

For those of you who share my thoughts and the number of you that I am sure will have your eyes opened to this truth over the course of the next few years it is time to embrace the revolution that is Mutineer Magazine. A new wine and beverage magazine set in the world that we live in, brought to you with no pretense rather the intention to inform and empower.

I DO NOT want to be a wine critic

I have to say that a recent post by Steve Heimoff confirmed my desire to never be called or considered a wine critic. His attitude and the attitude of his fellow "journalists", such as Jancis Robinson  and others are that of spoiled, insecure, arrogant children.  Furthermore anyone who is trying to follow in their footsteps is disillusioned and simply trying to imitate a flawed system whether they know it or not. A point system is a point system is a point system. It matters not whether that point system is made up of 100 points, 89 points, 29 points, or 5 points, it is still useless to properly describe and help people understand wine. There are so many wonderful drinkable wines to be discovered that it seems useless to rank and quibble over scores.

La Fenetre of Timeless Palates Wines

 

This project all began with a book idea, and one of the first vintner to respond and take the time to meet with me was Josh Klapper.  He started making wine under the La Fenetre label in 2005 and has been building a very solid lineup of wines. La Fenetre is french for the window and Josh believes that artistic expression is the window to a person's soul. Winemaking is his art and his window and a great reason to raise another glass. 

  While working as a Sommelier, Josh was exposed to many great Central Coast wines and decided that it was time to make the move from selling wine to making wine. Following the tradition of a Burgundian Negociant, La Fenetre wine grapes are sourced from only the choicest vineyards in and around Santa Barbara County. By working with great sites and buying only the highest quality fruit Josh is able to craft wines that are pure and seamless. His goal is to maintain balance and always present a wine that will pair well with food.

Importance of Balance...

I talk a lot about balance when refering to wine, but without a proper definition it can lose all of its meaning. In my opinion it is the most important aspect of winemaking. Grapes must be picked at the point of perfect balance between sugar and acid or the wines will not have balance between acid and alcohol. Wines without balance will not speak of the land and do not have a place at the table, which is where the real beauty of wine is revealed. That being true, it is much easier said than done. I do not know the perfect number when talking of degrees brix or potential alcohol( I have been told that the sweet spot is between 23-23.5 brix), but I can definitely taste it in the wine, and I am certain that a seasoned winemaker can taste it in the grapes.

The latest trend in California winemaking is to let the grapes hang on the vine as long as possible in an effort to get super concentrated flavors and then add water or use reverse osmosis to bring down the alcohol levels. The grapes become raisins and more often than not winemakers have to add acid as well as the water. Call me crazy, but this does not sound like a way to let the land speak or a path to understanding the terroir of California. Not only are you watering down the wine or separating molecules, which in itself is a travesty, you are adding FAKE acid. How is this being true to the soul of the vine?

Balance is what I seek most in a wine, but if the grapes are not picked at the point of perfect balance than the wine will never be balanced and it will not speak of the land, no matter what you add or take away.

Chanin Wine Co.

I know your probably tired of reading about me at this point so I thought this would be a perfect opportunity to start talking about what really matters. Part of what I hope to accomplish with this blog and future web site is to present to you the winemakers who are doing things the right way. Following the path forged by Kermit Lynch, Joe Dressner, Alice Feiring, Terry Theise and others I am searching for wines that posses what I call Arete. Over the course of the last 18 months in preparation to launch this blog I have had the pleasure of talking with many winemakers in the area, searching for those who are allowing the land to speak through their wines.

I talked a little about "fake wines" in my first post Sink or Swim, but did not go into much detail. Also known as frakenwines or spoofulated wines, these are wines that have been technologically altered or have been added to in someway or are simply just too excessive.

I am a purist and I do not want to drink a wine that has been altered or added to in any way. Nor do I want to drink a wine that is so over-ripe, over-exctracted, and over-oaked that it taste like grape juice spiked with vodka garnished with an oak chip. It is impossible to get a true sense of the land and the people, terrior if you will, from wines which are being tampered with and are overblown. In my opinion we as a wine drinking community are allowing the soul of wine to be robbed by supporting these people. Let us take a stand against this adulteration and vow to only drink wines being made the right way.

Its not about YOU Jancis

I came across this article the other day and it floored me. Here is a link to SF Gate if you would like to read the full article. This was written by Jancis Robinson who is an English wine critic.

On my last trip to California, I was given a lift by Screaming Eagle's
vivacious vineyard manager Annie Favia. She had already told me with
some pride that she also made her own range of wines, Favia Wines,
presumably advised by her winemaker husband Andy Erickson, who happens
to be the winemaker at Screaming Eagle.

This sounded like a pretty tempting background for a label that was new
to me, so I asked whether there was any chance of tasting them or
reading any reviews of them. Annie looked almost shocked, and explained
that she hadn't sent out samples. "I wouldn't dream of letting someone
taste my wines unless I was there to tell them about them," she
explained, "and anyway we seem to be able to sell everything without
reviews anyway."

I probably looked a bit shocked at that point, too. The idea that I
could taste a wine only with its maker at my elbow fills me with dismay,
not to say incredulity. If I adopted this approach I couldn't possibly
sustain my current tasting average of several hundreds of wines a week.
It would be a physical impossibility to ship myself to the makers or to
invite the makers over my doorstep in London in time for their (five
minute?) rendezvous with me.

What is Arête?

 

More than just a word, Arête is a philosophical ideal. In ancient Greece Arête meant a fulfillment of purpose or living up to ones potential. It also meant the excellence of something; the Arête of man or in this case the Arête of wine. Another interpretation suggests diligence in the pursuit of perfection. I am looking for wines possessing all of these traits. A truly great wine is one that expresses the soul of the vine from whence it came, not only the clone, the soil, the climate, but the growing environment as a whole. These are the wines that move me. I am seeking passionate wine makers and growers who are allowing vineyard sites and vines live up to their true potential. When crafting the wine they allow it to choose its own course, carefully watching, but never interfering, diligently pursuing perfection.

 

Sink or Swim

I have been planning this for months! Why the apprehension? Putting myself out there to fail or succeed I am now completely exposed. That is a scary thing. I wonder what Tom will think of my blog. Here goes nothing...

What would I be without a story?  Simply another wine blog taking up space on this vast new frontier. I guess I should start with a little bit about myself. My name is Adam and I am a husband, father, writer, musician, and a 15 year veteran of the service industry. I am also a minimalist, idealist, amateur philosopher, and a bit of a cynic. Currently I wait tables, manage, and oversee the wine list at Zooker's Cafe in Carpinteria, California. I love all things wine and food related and  have been dedicating myself to learning, loving, understanding, appreciating, and enjoying the dynamic that they bring to the table. While I do love food, I am not writing a food blog for a reason. Wine is my passion! Wine is my love! I believe strongly that God has given us wine to enjoy, and to make this life more enjoyable.