Social Media and Wine Options?

It is a funny thing about wine; like beauty, “it’s in the eye of the beholder.” As is the goal of this blog and my Facebook page, I am here to help offer food and wine pairings. But I am sure you can ask, “what’s so special about my pallet?” Or “do my tastes match yours?”

A recent experience made me ponder that thought. After spending 15 minutes with my cousin Randy looking at 30+ bottles he had and was not sure where he got them and were there any hidden gems in the group, I helped him pick three bottles for our meal. It was a very eye opening experience for me. It was a large group of dinners and varying pallets of wine were offered for the meal. I stated, “I am saving the best of the three for last.” It wasn’t to make some point about tastebud fatigue or challenge the dinners, it was my opinion.

After we had consumed all three wines, a group of us had a discussion about which one they liked best. The consensus was there was no consensus (other than my cider brined pork chops and apples rocked! Recipe to follow.)

It made me think what the wine trade had become a quagmire of what did Spectator or Parker rate this wine? Or who the hell is Jonathan Newman? I always say when people ask me do you like a certain varietal or wine region, “drink what you like!” It is never more clear that my function as a sommelier is to offer options and insights, but I am not your wine conscience or tastebuds. For that matter, Robert Parker is none of those things either!

So what is the point? Three truths here; first drink what you love, or at least like. Second, a sommelier or wine critic is not the reason you should purchase or like a wine, the reason is your pallet and don’t let anyone tell you otherwise. Lastly, if you looking for opinions or advice, understand the persons point of view. By that I mean, is the sommelier trying to upsell you some wine, or do you like bold and big tannins in your wine? Robert Parker does.

Social media is great in that it allows for a free exchange of ideas and thoughts, but just because you read it, does not mean it is the right answer. So my suggestion here, ask for advice, read wine reviews, and in the end, drink what you like!

Now for that recipe and wine pairing I promised. You can use chicken or pork chops here.

Heat 2 cups of good cider vinegar to warm, but do not boil. Add the vinegar once heated in a large bowl or container to 1 cup of dark brown sugar, 3/4 cup of kosher salt (do not use table salt) 1 tbl spoon of dried mustard (do not use prepared mustard) and 1 table spoon of peppercorns. Let it sit at room temperature for 20-30 minutes. Add 3 1/2 cups of ice then add your protein (chicken or pork) and 3 large apples cut into 16 pieces with the core removed. If you’re using smaller apples make 8-10 cuts. Cover and refrigerate for 60-120 minutes but no longer or it will be very salty. (60 is ideal). Remove the protein and apples and grill them both. The apples should take about 3 minutes per side, and do not let them get black, but grill marks are desired.

If you choose chicken, go with a French rosè or American Chardonnay. If you choose pork, the field would be French rosè, red Bordeaux or any good Pinot noir. I can give you some specific wine names here (that I like) if you leave me a comment. So as we hit the home stretch of summer, fire up those grills and enjoy some wine. Not because I (or spectator) says so, but because you love it!