You deserve better than the second cheapest bottle
Let me guess: You're choosing out of fear of looking stupid (or broke). I used to do the same.
When the government finally deemed me worth enough to drink at the age of 21, I, like most young drinkers, had no idea what I was doing. The decisions I made at bars and restaurants were solely based on what I grew up with. What did my parents like to drink? What drinks did I not hate when I snuck around with my friends, siblings, and cousins?
Gradually, my tastes shifted, from light canned beers and shitty mixed drinks to juicer craft pale ales and more sophisticated sours and martinis. But my tastes in wine, somehow, remained the exact same. When I sat down at a restaurant and opened up a wine list, I did what most people do; I searched for the second cheapest bottle. Yes, I was broke—but I didn’t want to seem that broke, you know?
I thought I was being clever, but now that I’m on the other side of things, unfortunately this is a tactic many people often use. A decision based in fear of judgement instead of taste. It didn’t matter if the wine was great. I just wanted to seem like I belonged. Though I did long to really understand wine and expand my palate, I figured without a proper budget (as in one that could afford over $100+ bottles), I would always be subjected to the second cheapest bottle on the list.
Oh, naive little me. There is so much good wine out there at a budget I can afford. I just needed to take the time to really look and experiment.
You see, many wine drinkers—like my younger self—believe that you can’t really drink the good stuff unless you have the means for it. This is the wine industry’s greatest charade. Some of the most stunning wines I’ve ever tasted have cost less than $25. My favorite of all time only cost me 8 euros in the south of France.
And yet, we are fed this narrative that in order to really be a part of the world of wine, we have to buy our way in. No one will take us seriously unless we’re willing to spend on a $300 Burgundy or a $400 Champagne. But what if we don’t care about the expensive bottles or producers? What if we just want to drink good wine?
What’s stopping us?
The education. The knowledge of what wines are good and how to look for them. Knowing how to speak the language that feels more like a secret code rather than an open conversation. The opportunity to explore more wine and expand your palate.
You’ve been looking for an initiation into the room. I’m saying skip the room, walk down the hall and out to the patio, and join me at the table. It’s sunny outside, and I’ve got a cool wine you have to try.
I imagine at this point in your life you want to feel some level of sophistication. You’ve probably leveled up your style. Your home feels less like a college dorm and more like a personal sanctuary. You’ve taken on more responsibilities, whether it being your career or a growing family or perhaps both. Maybe you travel more. Maybe you have a group of friends you meet with regularly, like a book club or a weekly dinner. Maybe you have a partner you have eventually settled in with.
Whatever your life looks like, whatever celebrations or weekday dinners you have in store, I think it deserves better than the second cheapest bottle. No, I’m not saying spend more—we’ve already established that good wine can hide behind a lower price tag. I’m simply inviting you into a space that will freely let you explore your tastes without judgement or shame.
Why me, and why this newsletter?
The term sommelier may bring some friction, so let me clear.
I will never once judge you for what you want to drink. If you like ice in your wine, I’ll hand you the cubes. If you prefer something sweeter, I’ll reply with the coolest foods to pair. My job as a sommelier is to steward your wine journey. (That’s literally the definition.) I’m here to help you taste and guide you in a direction where you can find more of what you like.
It’s why I started this newsletter. I wanted a space to share what I’m learning. Yes, I did complete the wine diploma program at Le Cordon Bleu, but as I work in my job as a sommelier in New York, I’m still learning. That’s the beauty of wine. There’s always something new to discover, or another grape varietal to try.
I will never claim to be the best. I simply want to help you be the kind of person who skips the second cheapest bottle and orders something else with confidence.
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Wine of the week
If I can get my hands on a Xinomavro, or at least a blend with it, I buy it immediately. It’s one of my favorite red grape varietals. Bright, super tart red fruit, lots of minerality since it’s Greece and there’s water everywhere. I enjoyed Tatsis “Young Vines” 2019 this week, made with Xinomavro-Negoska from Mount Paiko in Greece.
Tasting notes
Appearance: Matte, deep intensity, garnet color, definitely aging
Nose: Clean, no evidence of oak. Tart cherries and jammy raspberries, dried herbs like thyme and oregano, a little oxidative.
Palate: Dry, high acidity, medium bodied, firm tannins, medium alcohol, no evidence of oak, long finish.
Final conclusion
Tart, herbaceous, glorious. A little funky on the finish with an oxidative quality, but it tones down with food, giving you all of that tart fruit at the front.
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If this sounds like something you’re looking for, then welcome! I’m so glad you’re here. Let’s get you on that list. 👇🏼