As someone who consults on wine matters, I feel obligated to keep up on trends. So I follow a few writers, bloggers, and Twitter users whose knowledge and experience add to my understanding of the industry.
I don’t care for writers who are pretentious or self-absorbed. I read less for wit than I do for depth and insights about the vast and complex world of wine. I seek out guides who delve into the subject both passionately and seriously. I choose my writers carefully, as I do my wine.
Two I rate highly are Will Lyons of The Wall Street Journal and The Sunday Times (of London), and Lettie Teague of The Wall Street Journal. Both are journalists first and foremost. They research and interview thoroughly – and because they taste extensively, they’ve developed discerning palates over time.
Unfortunately, I usually can’t find their recommended wines on the Pennsylvania state store shelves. My local state store would order wine at my request, but I find this whole process inconvenient and the state’s monopoly of the system annoyingly archaic. How many years has it been since Prohibition? (82+, if you’re counting)
To contend with this system (and avoid breaking the law), I analyze writers’ choices and search out alternatives I can find locally. I ask myself: What are the notable regions for the wines they’re recommending? What’s going to suit my tastes and complement my menu?
Reading the pros is a fine start, but you’ve got to taste, taste, taste if you want to develop your wine palate. Here are some techniques I recommend:
- Sample one wine variety from several different vintners in the same notable region. For example, try Pinot Noir from three different Willamette Valley (Oregon) producers.
- Dedicate an evening to tasting one variety from several different but notable regions, such as Riesling from the Finger Lakes of New York, the Alsace region of France, and Mosel, Germany. Research the terroir (climate, soil, geography) of the three regions to discover why the flavors vary.
- Compare two or more varieties from the same notable region. The Alsace region, for example, is well known for Riesling and Gewurtztraminer. You’ve already bought the Alsatian Riesling (see above). Now try it side by side with the “Gewurtz.” Which do you like better and why?
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