I've just finished 24 half-hour lessons in a course called "The Everyday Guide to Wine." It's from "The Learning Company" if anyone is interested! I've always enjoyed wine, and always been interested, so after this course, I feel ready to truly frighten all my friends and family at the dinner table!
Just kidding... I am branching out from what I know (and think I know) and am willing to try some new things. For example, with BBQ pork ribs, I am sipping an Argentine Torrontes. Torrontes is Argentina's flagship grape. Don't know that it's grown anywhere else. As a rule, I would say I always prefer reds to whites, but I'm learning some surprising things. BBQ ribs are pretty greasy, high fat things. The crisp acidity of the Torrontes really cuts through the fat in a way that makes you look forward to the next bite! The spiciness of the wine played nicely on the sweet smokiness of the BBQ sauce. Who knew? Listen to me; soon I'll sound just like a shelf talker!
