“As a twenty-something who’s new to the wine world, finding the perfect red was a journey I didn’t know I would take.”
In the past, Champagne, Moscato, and sangria- was sadly all I ever associated with wine. But interning at a wine magazine changed that for the better. I would usually pick a fruity cocktail or hard cider, but now I get excited whenever I see a Sauvignon Blanc or Riesling listed on a menu. I’m fascinated by not just the taste, but also by the process. You choose a grape and you let nature do its thing. But there are so many things that affect it from the soil, climate, and distance from the ocean. Within my first week I learned about winemakers using clay pots to ferment their grapes to learning that some winemakers are changing the way they conserve and use water during the process. I can go on and on about how I learned what a big difference temperature makes when enjoying your wine to which glassware you sip it from. But there was one thing that was standing in the way of me feeling like I could fully step into the world of wine; I couldn’t find a red I liked.
I swirled, sniffed, swished, and spat. But there were too many reds that stayed at that. I tried Malbec, and Cabernets-but it was too bitter for my sweet tooth. I enjoyed floral, fruity, and tart, which is why I leaned towards Rieslings and Sauvignon Blanc. I took note that I wasn’t quite fond of tasting notes of leather and tobacco, but I was determined to find one that satisfied my sweet tooth.
After picks from my supervisor and research, I realized I was trying too hard. I was trying to force something to happen, especially when wine is something I never thought I’d be learning about in the first place. So this isn’t a cheesy story where it ends on a feel good note on how I found the perfect red that I will always drink. This isn’t a story where I say well no one is perfect. I haven’t found the perfect red–and that’s okay and real. I’m still learning and that’s the best thing I’ve learned on my journey. The thing about wine is, you’ll never stop learning, and that’s something I can toast to.