Uncorking Curiosity

Regular readers may recall that I ended the January article with the assertion that “few experiences can match the finesse of discovering and sharing an excellent wine.” What followed was a promise to do what this column has attempted to do for more than 20 years: to discover the essence of fine wine and make it more approachable, less intimidating and more enjoyable. 

Wine is not for everyone, and if that is not an understatement, it is certainly understandable. The industry has only recently made any attempt to demystify or popularize the image of wine that has evolved over centuries. The classifications, rules and terminology can be a bit much. But take all that away and, surprise, surprise, it’s just fermented grape juice, which you can, if you like, serve in a Mason jar or Solo cup. I imagine that many of us, at some point of desperation, may have done worse. What is it about fermented grape juice that makes it so alluring?