Written by Tom Becham for Professor Goodales
My wife and I recently dragged a friend to a local area winery in Fillmore, California, called Giessinger. Yes, I do occasionally do wine tasting just as hopefully many Professor Goodales readers do. I find it sharpens my palate for beer, and the reverse is also true. I can now appreciate wine in a way I wasn’t able to before I started seriously deconstructing beer flavors. It’s also good to enjoy a change of pace now and then.
Additionally, Giessinger is just a damn good winery, and I use any excuse to visit it.
But this piece is not about wine tasting, per se.
My aim is more to convince my fellow beer geeks to seek out and convert wine lovers to the pleasures of craft beer (however you may define that controversial term). We should convince wine lovers that good beer deserves an equal place at the table with good wine.
Many beer lovers will be open to trying fine wine, and many have already developed an appreciation for such wine. Unfortunately, there are a percentage of wine afficionados who regard beer geeks as little better than barbarians, and see our drink of choice as laughably unsophisticated and unvarying. Obviously, they’ve never sampled an Abbey Dubbel, a Flemish Sour, or an oak-aged Imperial Stout. Our task is to get them to do so.
As I explained to Rosie, our delightfully un-snobby sommelier at Giessinger, judging the world of beer based on the efforts of Bud/Miller/Coors, is like judging all wines based on the stuff in the box or the best efforts of Ernest & Julio. There’s just so much more to both!
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