I did my best to become interested in wine during my last year of law school at the University of Virginia. Set amidst some of the most beautiful countryside in the world, Virginia's vineyards provided a peaceful escape from the law school library. When visiting wineries and doing tastings with friends, I got to be social, outdoors and slightly tipsy--nowhere was I more excited or content than at the intersection of these three states of being.
Nevertheless, I couldn't ignore one quality in myself that felt like a personal failing--I didn't really like the taste of wine. My friends joked that I was a master cocktail blender, however this reputation derived from my ability to mask the taste of alcohol in almost any drink I made. When it came to wine, adding grenadine or lime is obviously was not an option. If I wanted to partake in the good life of wine drinkers everywhere, I needed to stop "shooting" wine and learn to appreciate what I was drinking.
My boyfriend at the time (now my husband, or the "Dude") suggested I start with "wine training wheels." Aware of my overactive sweet tooth, he suggested Reisling--one of the few wines made to have residual sugar. I liked the first bottle that he bought for me and started referring to Reisling as "my favorite wine."
Four years later, Reisling is still one of my favorite wines. If anyone asks, I prefer white wines to red and wish it was socially acceptable to order dessert wines before dinner. I have decided that it's time to take my wine education out of my comfort zone and up to the next level. This blog catalogues my journey--away from training wheels wine onward, toward a true appreciation for big girl beverages and the good things in life. When I get there, it will be called the state of Vinetality.
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