A wine for every palate

-- Meghan Dusek

There are innumerable myths and fallacies that people create in their heads. As a liquor store employee, beer promotional team member, and occasional wine representative, there is one that is constantly annoying to me, like a mosquito buzzing in my ear: "I don't like wine because a) it's too bitter, b) I don't like the taste it leaves, c) wine is for stuffy people, or d) ___(fill in the blank)___."

I could easily refute all of these complaints by endorsing Boones Farm or Arbor Mist - unorthodox as they are, they are still "wines" of a sort, and there are people who will defend them as a choice drink. While I never went quite that far, I only began drinking wine seriously around a year ago, and I honestly feel that it has opened my palate not only to all varietals, but to foods and people as well. It's all in the pairing.

Claiming that one doesn't like wine based on a single assumption and applying that to all wine is like saying, "I don't like chips because they're too cheesy." I guarantee that there are non-cheesy chips in this world, and that there is a wine for everybody - it just takes a little hunting.

If starting from scratch, I highly recommend attending a wine tasting for several reasons. First, there will be a wide variety of wines to sample for a (relatively) low cost (compared to purchasing an entire bottle of a not-so-sure wine).

Second, while the vendors peddling at the event are ultimately trying to sell their wine, they are also full of information and understand all the nuances of their wines and can complement any palate.

Finally, wines can be purchased for a discount, and a meal, or at least hors d'oveurs, is usually provided. For example: Chicone's Liquor Mart in Hudson, WI recently hosted a wine cruise where, for $60 a plate, guests were treated to a buffet-style meal, over one hundred wines to taste and the expertise of vineyard representatives to guide their tasting and pairing. Not a bad deal.

Here are some suggestions for those with a little more awareness of the wine subculture but aren't entirely sure if a cab or merlot would go better with spaghetti and red sauce. Take note that the following are the elements I personally take into consideration when helping a customer, are questions I ask when advising about wine, and are questions for consumers to ask themselves:

"What are you having it with?"

Wine is like a condiment - its purpose is to complement the food, not overpower or change the flavor, but to balance. A good pairing will bring out nuances and unique flavors of both wine and food, along with similarities of body, flavor and intensity. Easy rules of thumb are to match flavors, balance sweetness, match by geographic location and/or adjust the food flavor to better pair with the wine. In short, wines taste different with food and it is important to recognize the impact the two have on each other.

"What do you usually drink?"

Clearly, if a person does not like Pinot Noirs specifically, it is not a good idea to suggest one to pair with lamb. This is a narrowing question. I personally feel that to lump an entire varietal on a no-drink list is a little stereotypical, as the grapes themselves can vary massively, but at the same time I don’t recommend experimenting with entire bottles (unless the consumer is the adventurous type). I might mention why certain wines would pair better, but for the most part there is always a wine that can work with a meal, regardless of palate. A refined palate takes time and practice; start with lighter-bodied wines like Rieslings or Chenin Blanc.

"What’s your price range?"

Another fairly obvious narrowing question—if the consumer has the funds for the $159.99 Chimney Rock Cabernet Sauvignon, then I highly suggest it. However, the Chimney Rock drinker rarely requires any shopping advice. Many excellent wines are reasonably priced within the $10 to $20 range; for example, my favorite Merlot hovers around $7.99 for 750 mL bottle. If the wine is a gift for a dinner party, try to pair the wine with the food quality. An elaborate white-tablecloth event with multiple courses deserves a better wine than a porch barbecue.

These are extremely basic guidelines to follow when purchasing a wine. In spite of this “list” of do’s and don’ts and helpful suggestions, the worst thing to do is stress over the perfect pairing of wine and food - the best pairing is good wine, good food and good company, with the last being the most important ingredient.