Around the World in 45 Wines
Our journey into the world of wine began as a simple exploration of tastes and aromas, but quickly transformed into a heartfelt adventure. With every swirl, sniff, and sip, we transcended borders, discovering the essence of regions that span the globe.
First, we strolled through the scenic hills of Champagne, where the chalky soils impart a distinct elegance to the wines. The effervescence felt like a gentle whisper of luxury, inviting us to bask in the luxury that each sip provided. Here, the very air seemed charged with celebration, and the bubbles danced not just in the glass but also on our tongues.
Next, our exploration led us to the charming châteaux of Burgundy. This terroir is renowned for its delicate and earthy Pinot Noir, a wine that embraces its heritage in a dark, velvet underground. Each glass was a revelation, reminiscent of a secret garden where every flourish tells a different story—one of rich soil, diligent hands, and timeless traditions.
In Marlborough, New Zealand, we soaked in the salty breeze as bold bottles of Sauvignon Blanc practically leaped out of the glass, bursting with flavors of passionfruit, lime, and the invigorating freshness of freshly cut grass. This wine was not just refreshing; it felt like nature’s own invitation to engage with the elements.
Our journey took a wild turn as we scaled the mountains of Patagonia, where we encountered Malbecs that carried the untamed spirit of the landscape. Bold and wild, these wines felt like the very essence of campfires on snowy nights—an unexpected warmth amid the chill, echoing the exhilarating contradiction of the region itself.
Then came sunny Napa Valley, where the ripe Cabernet Sauvignon strutted elegantly, dressed in oak-scented finery. Here, each wine was a showstopper, boasting a decadent mouthfeel and a chorus of flavors that could charm even the most discerning palate. Napa’s golden light seemed to enhance the perception of splendor in every glass.
Continuing along the coast, Santa Barbara County revealed cool-climate Syrah and Chardonnay—a perfect embodiment of sun meeting sea, silk meeting steel. The balance was enchanting, creating a symphony of flavors that spoke of harmony in nature and craftsmanship.
Yet, this experience was more than just tasting; it was a teleportation of the senses. With every sip, I found myself stepping into the shoes of winemakers and farmers, breathing in their stories, and shedding any pretentious instincts.
Monica, our guide through this vinous journey, was no ordinary instructor. She staged an elegant heist on our egos, returning us to our essence with nothing more than a glass of wine. Her teachings went beyond mere notes and tasting, inviting us to look not just at the wine but through it, unveiling the worlds hidden within each bottle.
Pairing Like a Pro
As the course deepened, Monica revealed her secrets to pairing wine with food—a skill that could easily fall into the realm of pretension if mishandled. Yet her cheat sheet felt more like friendly invitations than rigid rules, offering us a new lens through which to view wine and food pairings. Here’s what stuck:
- High-acid food needs high-acid wine. Whether it’s tomato sauce, vinegar, or lemon, wines like Chianti or vibrant Sauvignon Blanc will match that acidity beautifully.
- Spicy food hates alcohol and tannins. Opt for low-alcohol wines with a touch of sweetness, like Riesling or Gewürztraminer, or simply reach for a cold beer.
- Bold food demands bold wine. Think steak with big reds like Cabernet, Bordeaux, or Malbec—let the drama unfold.
- Subtle food requires subtle wine. Delicate dishes pair well with elegant wines like Pinot Noir or refined Old World Chardonnays that won’t overpower.
- Sweet food needs sweeter wine. Stop pairing Champagne with wedding cake—opt for Sauternes or Tokaji that can dance delightfully with dessert instead.
This approach felt like decoding a language I’d pretended to speak for years. It was about matching mood with mouthfeel, acid with acid, and sweetness with sweetness—defining more than just taste but rather inviting us on a journey of exploration.
Rioja, Tapas, and a Birthday Gift
One day stood out particularly—Rioja day. Not just because we were covering Spanish wines, but because it was also my birthday. We were themed around Crianza, a medium-aged Rioja that felt fitting for a man in his own medium-aged years. Monica shared stories about Rioja’s hierarchy—Joven, Crianza, Reserva, and Gran Reserva—each reflecting time and reverence.
In a gesture of birthday generosity, I decided to treat the class to a bottle of Gran Reserva, and the joy on Monica’s face was contagious. We ran downstairs to pick the perfect bottle, and upon returning, she announced with glee, “We’ll taste Gran Reserva next to Crianza, thanks to Dan’s birthday!”
As the class raised their glasses to toast my birthday at 10 a.m., it felt like a sophisticated celebration, each sip belonging to a moment of shared joy. Monica inhaled the Crianza and let us in on its story—of Calle Laurel in Rioja, where the ambiance was vibrant, full of tapas bars, and students reveling in the simplicity of a glass of Crianza and a tapa for just a Euro. It was pure magic.
Then came the Gran Reserva. With a single sniff, she paused, reflecting the gravity of the wine. “This,” she said with a hint of reverence, “is serious.” Her enthusiasm for both the humble Crianza and the storied Gran Reserva reflected a deeper truth; each wine is worthy of respect, each bottle telling its own tale.
The Real Lesson
Tasting the world through Monica’s lens was transformative. Even outside of L.A., her classes inspired a pilgrimage for many, including myself. Initially, I sought to become more sophisticated, more knowledgeable, embracing an air of pretension. What I received was exactly the opposite.
Monica possessed a unique gift—not just in teaching but in evoking a sense of humility. She opened our eyes to the beauty in every wine, emphasizing that each sip carries a purpose, a history, and a story waiting to be shared.
In one reflective moment, when the conversation turned to alcohol’s health implications, Monica remarked thoughtfully, “When I visit the doctor, they ask about my diet and exercise, but they never ask how happy I am. Wine makes me happy. Sharing wine with friends offers far more than what it does for my body.”
With that sentiment, we raised our glasses yet again. As the class wrapped up, I had passed the WSET 2 exam and accumulated the knowledge to identify not just 45 wines but also multiple layers of nuance and understanding about them.
The biggest takeaway? Wine isn’t about showcasing one’s snobbery; it’s about showing up—curious, open, ready to share joy. And yes—Pinot Grigio? Absolutely criminally underrated.