Wine has greatly evolved since its inception in the ancient world. Originally, fermenting grapes was a sensible way to preserve the fruit in a time without refrigeration. However, our ancestors quickly learned about the added effects of alcohol and how it relaxes the drinker and increases sociability. Because of this, wine found popularity not only with the upper classes but also with the peasant classes, resulting in the spread of the vine though much of Europe by Roman soldiers. Yet starting in the Middle Ages and Renaissance wine’s role changed into something more overtly aristocratic, largely due to nobility and popes designating the best vineyards for their own personal use. While the perception of the role of wine has changed and while wine is no longer just an alternative to raisins, it isn’t something to be treated with nervous awe either: wine is meant to be enjoyed!
I often find that people often lose sight of the purpose of wine. They overcomplicate it and make it into something daunting and overly serious when in fact it’s quite simple: wine is an atmospheric. It is something you add to an event to enhance the overall enjoyment of the occasion. The event doesn’t have to be something celebratory: it could just be a Tuesday dinner sitting in front of the TV. The fact is wine is made to be shared and to be enjoyed: price, name, varietal, rarity, none of it matter as long as you (and your guests) are enjoying what’s in your glass. Does this mean you should enjoy everything you drink? Of course not. A mentor once told me that wine is like art: I might love a painting and you could hate it, and it could be the exact opposite for the next piece we look at, but that’s art, and wine is just that. It can be mass-produced and stamped out or it can be a singular masterpiece, painstakingly hand-crafted over years.
Like art, wine is meant to be shared and to tease and excite the senses and it is with this in mind that I write this blog. My goal is to share with you my oenophilia and to help demystify the bottle. So grab your favorite glass and corkscrew, it’s time to start drinking. Salute!
What wine do you recommend before breakfast?
Before breakfast I’d recommend a Mimosa, hold the Champagne. During breakfast is a whole other matter:
If you are having some nice apple wood smoked bacon, I’d recommend a good bottle of Blanc de Blanc champagne for it’s complementary apple flavors.
For corned-beef hash, I’d recommend a Blanc de Noir or Rose Champagne for the combination of acidity and berry flavors, along with the appropriate body.
For cereals, you might get some guidance from Gary Vaynerchuk at the following link: What Wine Pairs With Cereal?
congratulations kip looking forward to more info and news
I’M SO PROUD OF YOU!!!!! 😀
NOW…let’s get to business. What types of wines go best with chicken and pork dishes?? I’ll hit you up for dessert suggestions as well, but at a later time. 🙂
Having shared not a few bottles with you over the years, I can say that I’m no expert on wines, but I do know that WHO you’re sharing that bottle with makes a wine taste better or worse. Even rotgut would taste good with you at the table! I love you…
great article Kip, keep it up, I am drinking wine as I write and don’t need anyone to enjoy it with either, I am in a state of bliss all by myself and my glass of Riesling!!!! Love you,
Auntie Manju
Kip, I love this. You have put my mind at ease and reminded me that knowledge of wine does not have to be a chore, but an adventure. I particularly love the history of it as an atmospheric! Well done, little brother! Looking forward to more.