My Favorite Wine

 

The Burgundian truffle sniffer

I'm often asked by well-meaning people: "What's your favorite wine?" I could dismiss them with the cliched, "Well, that's like asking me to pick my favorite child."

Although, when asked the question wine writers most hate to hear, I usually just force a smile and reply: "I don't have a favorite," or "All of the wines I taste are my favorites."  

But, I'd be lying.  Truth is, I've always had a favorite wine.  As far back as the late 1950s, when I  had my first epiphany, the wine I kept coming back to is red Burgundy.  And, if I couldn't afford Burgundy (Who can? ), then I'd happily drink Pinot Noir from California, New Zealand, Oregon, Victoria, Australia and anywhere else that's making good Pinot Noir.

Fans of Burgundy and Pinot Noir may tell you, without hesitation, that it is the most sensuous of red wines, packed with textured flavors  and gobs of dark cherry and ripe plum,  supported by tannin and acidity that are never harsh or intrusive.   One sip and you know that this is a wine designed for pleasure.

Savoring a favorite red Burgundy is like eating food you never tire of, especially a dish enhanced with Burgundian truffles.   And there are many positive and satisfying things to say about Burgundy and Pinot Noir, how soon will it be until I get another glass? 

When I was a young boy, my mother worked for an Italian deli, in suburban Philadelphia, known for its hoagies.  Even though, I am a strict vegetarian, the memory of Italian cold cuts, provolone cheese, tomato and lettuce, Italian seasonings and a drizzle of oil, all wrapped in a fresh hoagie roll, is still  fresh and indelible. 

Years after my hoagie days, I had what might be a second wine epiphany, when I tasted some 30-year-old Burgundies.  Not since, of the thousands of wines tasted, has there been a wine as memorable. 

On the way home from the tasting, the lingering memory of the Burgundy I had just had was as strong as if I had just had the wine in my mouth.  It was then I knew my next wine purchase would be red Burgundy or Pinot Noir. 

Rhapsodizing about  a favorite wine or food is, I'm sure, crazy to some people. But food and drink are primary and after having a memorable taste experience, you  may never be moved by that kind of craziness again, even while the search continues. 

A passion for music, art, sport, food, wine is for many people, vital to life and personal growth.  A television program, currently on FX and Hulu, called "The Bear," illustrates my point.  The series is about a life force that subtly urges the staff of a popular Chicago neighborhood sandwich shop to nurture their passion, even if they don't yet know what that is or why it is slowly taking over their life.  The multi-ethnic crew of different personalities is being urged  to refashion the "Beef" sandwich shop into a fine dining establishment, by one driven man   looking to repeat the magic he once had as a star chef. 

"The Bear" is a loud, chaotic, fast-moving set piece about people's discovery of a personal passion for food, and being immersed in a new and fascinating lifestyle...Burgundy had that affect on me by developing a passion for wine and food.  

I didn't come to Burgundy directly. While stationed in Germany, I discovered that wine was a more interesting beverage than beer and I wanted to know more about it.  The transition came later in France with my first taste of Beaujolais Gamay Noir, that prepared me for the Burgundy to come.    

Without knowing it, I was at the edge of the Burgundy region when I had the Beaujolais.  But, it was years before Burgundy became my desert isle wine. 

That's my story.  You don't have to wait years, like I did, before discovering the pleasures of Burgundy and Pinot Noir.  Next time you're wine shopping, look for a starter red Burgundy like Cote de Beaune or Macon, or try Pinot Noir from Oregon, Russian River, Anderson Valley, Monterey or Santa Barbara.

 

Next post: Bordeaux in Tuscany

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