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.
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.
Here is Chuck Wagner himself cracking the inaugural bottle.
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.