Field Notes: Mary Goes to Wine Camp, Part One

Wine tasting is hard work and I don’t want to hear any jokes about whining while wining. A couple times a year, Francis Fecteau, owner of Libation, Inc., takes a group of Utah food people—restaurateurs, servers, managers, chefs, etc.—to California to encounter wine in its natural habitat.

The campers at Libation’s semi-annual Food and Wine Camp.

This year’s group—from Tin Angel, Hell’s Backbone Grill, Solitude Resort, Bambara, Spencer’s, HSL, and other food and industry types—started the trip with with a tasting at Caymus, where, starting at 9:30 a.m. after a glass of Conundrum sparkling.

wineChuck Wagner (he’s this guy) and his daughter Jenny (that’s her above) led us through a tasting of all these wines.

winePlus, we were the first people in the world to taste the 2016 Caymus Napa Valley Cabernet!

Here is Chuck Wagner himself cracking the inaugural bottle.

2016 Caymus Napa Valley Cabernet’s first ever tasting! Wine camp rules. School drools.

Yes, you spit, and yes, you dump the glass, so it’s not really the buzz that gets you. It’s the realization of how little we’re accustomed to paying attention with our brain to what is happening with our tastebuds. Taste memory has to be trained. Training is always hard. Hence this wine whine.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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