- You can get amazing wines in the $3-$10 range. Especially if you're new, don't break your bank on wine yet. It's true that a lot of times the more expensive wines really live up to their price, but in my savvy-seeking, I've found gems in that very frugal price point. Besides conservative spending, it also serves the purpose of introducing your mouth and palate to wine - this is most important. It's a journey - enjoy it and don't worry about spending too much money yet!
- A little more housekeeping - unless you're tasting multiple wines (sips at most of each)- drink only one glass (5-10oz) at a time. Don't get drunk, or else how can you truly appreciate and concentrate on all the richness the wine has to offer? Also, don't fill the wine glass up to its rim, or even close to it. At the very most, fill it up half way, and I don't even really suggest that... more like 1/3 of the way is perfect! Lastly, purchase a wine glass (preferably a Bordeaux red wine glass). It's true, wine tastes better in the right glasses.
- Try sparkling white wines a.k.a. champagne. It's fun, makes any occasion celebratory (and makes actually celebratory events that much more special), and really first time drinker friendly. Plus, it's absolutely memorizing to watch those beautiful bubbles. Go for the style of "brut". PS: if you're buying sparkling white wine from California, please make sure the label at least says "Californian Champagne" and not just "Champagne"; authentic Champagne comes from Champagne, France (Dom Pérignon anyone?)
- Don't skip on white wines; I honestly ignorantly overlooked the white wine spectrum at first, but just because I felt a stronger gravity, allure, and fascination to red wines.
- For white wines, try out California Chardonnay, Pinot Grigio, Sauvignon Blanc, and try out German Riesling (I think Rieslings are perhaps the most underrated white wine but easily my favorite after CA Chardonnay).
- At first, really try for a California Chardonnay, you're going to more often than not get a oaked-Chardonnay . Don't try Australian Chardonnay (or for that matter, any New World Chardonnay, i.e. Argentina, Chile, etc) until after you've tried a California one - most New World wines are unoaked (to my knowledge) and that really accentuates the crisp, fruitiness. California Chards are different because in regional style, they're usually oaked (aged in oak barrels) and oaked for a while (+9 months). I tell you, the result produces a very forward, attractive creamy, full-bodied texture, sometimes presenting tastes of butterscotch/caramel, in addition to the Chardonnay clean fruit (if done right). Think this, butterscotch/caramel with apples? DELICIOUS. The fact that whites are chilled additionally refreshes your mouth and palate. So far, California Chardonnays are my favorite white wines. PS: don't worry about age much, anything over +3 year vintages are just fine.
[*disclaimer: I haven't tried French Burgundy (Chardonnay) wines yet to compare to the California style. ]
- German Riesling is the opposite of Chardonnays in general, but not as crisp as Sauvignon Blanc and Pinot Grigio, and a lot more fleshy fruit flavor and body. Do NOT skip on Riesling. They are lovely. Easily my favorite after Chardonnays. PS: for some reason they hold a really weak rep in comparison to the other noble whites, let your tongue see the difference.
- For red wines, first try Grenache (from either Spain or Côtes du Rhône, France, or Châteauneuf-du-Pape, France) or try Merlot (either California or Bordeaux [Right Bank], France). Expect playful, easy going, light to medium bodied, nicely fruity (raspberries, cherries, jammy fruits) tastes from these two reds, and a slightly tannic and dry finish, but not too overpowering, perfect way to start appreciating red wines! Age? Consider Grenache or Merlot over 3+ years just right!
- Tannin is perhaps the newest taste sensation/flavor of wine to someone who has never drank wine before (unless you like to drink cold, black tea). This applies to the following, which is critical:
- Try NOT to try Cabernet Sauvignon or even Pinot Noir first - they are just too rich in tannin for a new palate, it was honestly a real turn off for me, when I tasted quite a few as my first red wines it required me to really stretch my palate for flavors I'm not too familiar with, and a dry sensation that is just too much for a new wine drinker (aka me). Unfortunately, these are the wines that get the most attention and shelf space.... mislead me.
- The only exception to trying Cabernet Sauvignon as a beginner is to drink it when it is at least 9+ years old. The tannins have softened over the time it has aged, and the true specialty, richness, and elegance of Cabernet Sauvignon shines - ever wonder why some wines have the reputation for being really expensive? My bet is because Old Cabs made it that way - these are simply the special red wines. Make sure your Old Cab is either from Napa Valley or Bordeaux, France - these are pretty much the pinnacle of the bunch. Quick story, I was graced with the opportunity to try a 9 year old aged Napa Valley Cab and I got what all the fuss was about - it was simply beautiful.
- If you must try a young Cab (3-8 years), try a young California Cabernet Sauvignon and eat it with dark chocolate; literally drink the wine while you're chewing on the chocolate. This will pair extremely well, softening the tannins and exposing the fruitness, making the young Cab extremely more drinkable.
Lastly, enjoy! Don't get discouraged (I have at times) if you find wine you don't like, or you haven't found the wines you like yet. A lot of older wine people agree that there is a wine for everyone - just keep an open-mind and explore! Cheers!
