Songs and Sommeliery

If you ever have me over for dinner, don't break out the fancy wine.

I won't be offended by it — I don't have some strange and idiosyncratic vendetta against expensive libations — I just won't appreciate it.

I have four basic categories when it comes to appreciating wine: Undrinkable, Not My Favorite, Decent, and Wow This Is Good. Beyond the most rudimentary language of dry vs sweet, I have almost no way of describing what I like; my palette is unrefined and promiscuous, perfectly happy to lap up the cheapest grocery store offering or the fanciest private reserve — and completely incapable of telling the difference between them. The complex, florid descriptions on the backs of bottles, the earnest, enthusiastic recommendations in wine stores? Completely meaningless to me. I can smile and nod as the words go by, but ultimately I'd get about the same amount of comprehension from a lecture in advanced quantum mechanics.

This isn't the fault of some defect on my tongue. I have no doubt that, given time and training and bountiful samples to sip from, I could develop my ability to dissect all the nuanced flavors that expert sommeliers pick out. I might not be able to become the very best wine taster in the world, but I'm sure I could become decent enough to have strong opinions on what I should pair with my next meal. I could totally do that.

I just don't want to.

Read More