My love for adult beverages started when I was a child. I watched my parents mix cocktails for their friends and family at their dinner parties, poker nights and for major sporting events. The creations they made looked and smelled great. I found out later in life they tasted great too! As my palette matured so did my taste in alcohol. I now enjoy sipping a good glass of wine on its own or paired with delicious food.
I have always loved food and eating. I grew up on mom’s home cooking, moved on to fast-food in college, then the cheapest processed food after college (when I moved out on my own) before deciding to try everything I could push myself to try from around the world. I will write and share my wine and food experiences in this blog called Paired & Pairless. I will write reviews on wine that went well with certain food and make suggestions that I think they will pair well with. The wines that were great with and without food will also be featured in my Pairless category. These wines were fabulous on their own.
This blog will focus on US$15-50 (C$20-60, €17-55) but will not be limited to this price segment. I have found this segment under-served by bloggers and professional reviewers. These wines are also the ones most of us will purchased while dining out, not too cheap or expensive. When we dine out, I find we all want to impress the sommelier on our knowledge or try not to show our lack of knowledge for that matter while dining out.
Do we trust the sommelier enough for he or she to pick the wine(s) we like? What wines do we like? What pairs well with this or that? All good questions with more than one conclusive answer. This is part of the fun of trying tried and true pairings as well as, trying ones we think will work.
The more one gets into wine, the more complicated it becomes… One analogy I like to use is wine is like golf. The more one understands and becomes passionate about wine, the complex and complicated it becomes. Also, the most expensive golf course aren’t always better than the public muni courses, same goes for wine. Price is not indicative of the quality a $1,000 bottle of wine has the same chance of being corked and undrinkable as a $3 bottle. The industry average is one in twelve (8.3%). Some may say that more and more wine that is under US$10 has screw tops (stelvin closure/cap) so they are much less likely to have cork issues. Some examples of why wine may be more expensive: volume produced is significantly less, demand allows the producer to charge nose-bleed prices, cost of production for boutique versus big corporations and estates or, government protectionism makes imports more expensive to protect their local industry.
I am often asked what is the most expensive bottle of wine I have purchased and also consumed. I ask them the same question back before answering. They think wine snob if your answer is too high. Do we call car enthusiasts cars snobs if they drive a Ferrari? What do you think of people that drive a 1976 Mustang II (POS) worth less than $300? Perception. My goal is to remove preconceived notions and be open to trying wine from many different parts of the world regardless of price.