Hidden Gems: The World’s Most Underrated Wine Regions

Alright, so when you think “great wine,” you probably picture Bordeaux chateaux or those misty Napa hills, right? Yeah, same. Those names have been drilled into our heads thanks to decades of hype and, let’s be real, some pretty epic marketing. But, honestly, there are some killer wine spots out there getting zero love—and Armenia is right up there with the best of ‘em. 

Let’s get into why these places are still flying under the radar, what makes them so cool, and, honestly, why you need to quit sleeping on them.

Armenia: Where Wine Was Basically Born

Here’s a fun fact to drop at your next dinner party: Armenia’s been making wine since before the Romans figured out togas. In the Areni-1 cave—seriously, go Google it—archaeologists found a whole winery set-up that’s over 6,000 years old. Clay pots, grape seeds, stained presses… the works. Basically, people were getting buzzed on Armenian wine while Stonehenge was still a construction site. But don’t think it’s all history and no flavor. Armenia’s having a massive comeback moment right now. The stuff they’re bottling today? It’s a wild blend of ancient vibes and modern winemaking magic.

Image source: National Geographic

The Armenian Highland: Where the Grapes Have Altitude

So, picture this: high mountains, volcanic dirt, wild weather, and vineyards chilling at 1,000 to 1,600 meters above sea level. That’s Armenia’s wine country. It’s so high up, you’d need a Sherpa just to harvest the grapes. This insane altitude, plus a ridiculous amount of sunshine (we’re talking 300+ days a year), and day-to-night temperature swings that’ll make your head spin, all come together to make grapes that are basically flexing with:

• Zippy, fresh acidity that keeps everything lively
• Super concentrated flavors (slow ripening = flavor bomb)
• Subtle mineral vibes from all that volcanic soil

Long story short, Armenian wine tastes alive—there’s a brightness and energy in the glass you don’t find just anywhere.

Indigenous Grapes: Areni and Voskehat—Names You Can’t Pronounce, Wines You’ll Remember

Forget your basic Cab Sauvignon and Chardonnay. Armenia’s all about its own native grapes. Top of the list:

• Areni Noir (aka Sev Areni): It’s kind of a cool cousin to Pinot Noir, knocking out medium-bodied reds with cherry, pomegranate, and a little spicy kick. Throw in some oak aging and you get earthy, smoky notes too—total crowd-pleaser.

• Voskehat: This one’s called the “queen” of Armenian grapes. Think perfumed white wines: citrus, apricot, wildflowers, herbs. It’s got richness but still stays crisp, so it’s awesome with food.

These grapes are not just unique; they are deeply tied to Armenia’s cultural identity. Drinking Armenian wine means experiencing flavours that have been cultivated for thousands of years.

Image source: Freepik

When Old School Meets New School

Quick history detour: during the Soviet era, Armenia’s wine scene got totally hijacked for brandy. Real wine production? Pretty much dead. But now? There’s a whole new crew of Armenian winemakers bringing the old ways back—clay amphorae, hands-on techniques, the works—and using modern tech to make sure the wine’s actually good (not just “historically interesting,” which is code for “tastes like dirt”).

The coolest part? A lot of these are family-run wineries, pouring their hearts into tiny batches. Quality over quantity. Although, yeah, there are some bigger names now getting Armenian wine out into the world, so you don’t have to fly to Yerevan to try it. (Or you can, if you’re feeling fancy.)

Why You Should Care—And What to Drink It With

Here’s the thing: Armenian wine isn’t just some hipster curiosity for your next wine club flex. It’s legit. Here’s why you want it in your stash:

• Heritage: You can literally taste 6,000 years of history. Not many places can say that.

• Terroir: Those high-altitude vineyards crank out wines with freshness, minerality, and elegance (and yeah, I know that sounds pretentious, but it’s true).

• Uniqueness: Areni and Voskehat are grapes you won’t find in Napa or Bordeaux, so every bottle is something new.

• Food Pairing: The reds are a dream with lamb or roasted meats. Whites? Killer with fish, cheese, anything Mediterranean.

As word gets out, Armenian wine’s going from “wait, where’s that?” to “I need three bottles ASAP.” Drinking it is like time-traveling, but with better snacks.

Ready to try? Dive in. Your taste buds will thank you for the adventure!

Georgia: Home of the Qvevri—Yeah, That Big Clay Pot Thing

Alright, so Armenia’s got its wine game, sure, but Georgia? Georgia’s been stomping grapes since thousands of years. Like, actual forever. We’re talking thousands of years before your great-great-grandpa even thought about sipping a glass. And the real kicker? Their secret weapon: the qvevri. Basically, these are massive clay pots they chuck in the ground and let the wine do its thing—ferment, age, get weird (in a good way).

What’s the vibe? Qvevri wines are wild. They come out this wild amber color—some folks call it “orange wine,” which sounds fancier than it is. The taste is… well, imagine dried apricots, a handful of nuts, a sprinkle of spice, and maybe a whiff of history. It’s funky and rich and not like your basic supermarket vino, that’s for sure.

And get this: UNESCO stamped the whole qvevri thing as “intangible cultural heritage.” So yeah, it’s not just a party trick. It’s old school, it’s tradition, it’s Georgia’s soul in a bottle.

Lately, you’ll catch those hipster sommeliers and trendy wine bars name-dropping Georgian wine like they discovered the stuff. But, honestly, most people still have zero clue. It’s kind of like that amazing band you loved way before everyone else caught on.

Long story short: If you want a wine that’s ancient, weird, and totally different from your usual glass of red, put Georgia on your must-drink list. Trust me, your taste buds will thank you—or at least be seriously confused in a good way.

Image source: Freepik

Uruguay: Where Tannat Reigns Supreme

Let’s be real, Uruguay isn’t the first country that pops up when you think “wine.” Most folks just shrug and move on. But honestly? They’re sleeping on some killer reds.

The hero grape here is Tannat—yeah, it started out in southwest France, but Uruguay totally adopted it and gave it a makeover. Down here, Tannat gets a little less moody and a lot more approachable: think juicy black fruit, those tannins are smoothed out (nobody likes a mouthful of sandpaper), and the stuff ages like a dream.

What’s wild is how close the vineyards are to the Atlantic. You’ve got salty breezes blowing in, which keeps things fresh and stops the grapes from turning into jam bombs. The wines end up balanced and kinda zippy—your palate will thank you.

And let’s talk food for a sec. Uruguayans love their grilled beef—like, REALLY love it. Tannat and steak? That’s the kind of pairing people write love songs about. If you’re into red meat, you’ll be obsessed.

Everyone knows Argentina has Malbec and Chile does Carménère, but Uruguay’s Tannat is still flying under the radar. Honestly, that just means you get to brag about discovering it before it was cool.

Image source: Freepik

Slovenia: Small Country, Big Wine Energy

Slovenia doesn’t exactly scream “wine powerhouse” at first glance. Wedged in between Italy, Austria, Hungary, and Croatia, it’s kinda easy to miss on a map, let alone in a wine shop. But man, if you sleep on Slovenian wine, you’re missing out.

They’ve got three main regions—Primorska’s got that laid-back Mediterranean thing going on, while Posavje and Podravje lean more “cool climate, moody forest” vibes. Each spot does its own thing with both local grapes and the big-name international ones. You want variety? This country’s got it dialed in.

Now, let’s talk natural wine. While other places are just catching on, Slovenia’s already buzzing. Tons of small winemakers are throwing out the rule book—minimal intervention, biodynamic, all that jazz. It’s kinda like the indie music scene of wine.

And the whites? Forget boring Pinot Grigio. Ever heard of Rebula or Šipon (sometimes called Furmint)? These grapes crank out zesty, crisp, super drinkable whites that can totally go toe-to-toe with the fancy French or Italian stuff.

Basically, Slovenia might be tiny, but when it comes to wine, it’s throwing serious punches. If you’re not paying attention yet, what are you even doing?

Image source: Freepik

Why Even Bother with Underrated Wine Regions?

Look, cracking open a bottle from Bordeaux or Napa is fine and all, but honestly, isn’t it a little… predictable? Those lesser-known regions? That’s where things get spicy. We’re talking wild, weird grapes you’ve never heard of and winemaking traditions that actually mean something, not just marketing fluff. You taste a wine from, say, Armenia or Moldova and you’re basically drinking history. 

Plus, who doesn’t love a bargain? These spots don’t have the hype (yet), so your wallet doesn’t take a beating.

And let’s be real—half the fun of wine is pretending you’re some globe-trotting adventurer, right? Pop open a bottle from Uruguay and suddenly you’re on a mental vacation, no flight required. It’s way more exciting than grabbing the same old California Cab for the hundredth time.

Bottom Line

Wine’s a massive world, and sticking to the usual suspects is just playing it safe. The true gems? They’re hiding in places most people can’t even find on a map. Armenia’s got vines older than your grandma, Georgia still buries its wine in clay pots like it’s the Bronze Age, Uruguay’s rocking some crazy bold reds, and Slovenia? They’re out here making whites that’ll blow your mind. So next time you’re staring blankly at the wine aisle, skip the usual and roll the dice on something underrated. Who knows—you might just stumble on your new go-to bottle. Cheers to drinking outside the box.

Guest Author Bio

Anna Grig is a wine enthusiast and digital marketing specialist with a passion for uncovering hidden gems in the world of wine. She loves exploring Armenia’s rich winemaking heritage and sharing insights on Armenian wine, the Armenian Highland, and unique varietals with wine lovers worldwide.

2018 Enkidu Wines Pinot Noir Russian River Valley

 

Enkidu Wines of Sonoma, California is a new addition to the Drink The Bottles wine tribe.  It is no secret that we taste and share a lot of Napa wines and when we partner up with a (new-to-us) producer from Sonoma, we're always excited to see the outcome.  We had the privilege of tasting the 2018 Enkidu Wines Pinot Noir (Russian River Valley) and this was a great introduction for us to this producer.  When we popped the cork and saw the wine imprint, we suspected that we were in for a treat with some high quality, dense fruit. Medium to dark scarlet color solid in the glass from center to edge.  Aromas of fresh out-of-the-oven strawberry rhubarb pie, damp earth and spices carry over to similar flavors.  This is a potpourri of sweet fragrance with intense, medium bodied raspberry jam and hints of vanilla.  The acid in this wine is solid but in check, leading the taster to a path of a lingering finish that goes on for moments.  We didn't decant this wine but rather gave it some extended time and swirling in the glass.  It is drinking really lovely right now and we suspect for another 3-5 years.  

ABV:  14.4%

Russian River Valley (Sonoma, CA)

Suggested retail price:  $42.00

Drink The Bottles score:  91/100

Why Digital Ambassadors are Important to Wineries

Things in the world right now are weird, to say the least.  No matter which side of science you are on, the current global pandemic has wreaked havoc in everyone's daily lives, including their business.  As of this writing, many wineries are still closed while others are offering outdoor tasting experiences.  Long gone are the days of intimate cave tours, barrel tastings, winery tours and unique experiences - at least for now.  Virtual tastings are becoming a 'thing' with smart savvy winery operators, but there are so many options in the world.  What's the best wine on the market?  This article will explain some of the ways that digital ambassadors (wine bloggers) can help wineries.

In today's digital world of electronic payments, on-demand everything and the universe at our fingertips, the visibility of wine is absolutely crucial.  Wine bloggers can help wineries and wine brands expand their digital footprint with exposures to new audiences.

Whether it's Gen-Z, millennials or basically anyone with a smart phone, wineries need to be in front of their audience.  And while most wineries are family-owned and operated, posting to social media and reaching potential customers can be a daunting task.  Wine bloggers thrive for this type of work.  They love posting their pictures, videos and stories.  And they do it well!  Let's look at some other reasons wine bloggers should be considered for brand growth and awareness:

Using the services of a wine blogger is much cheaper than hiring an advertising agency.  Instead of purchasing cookie-cutter ads with a bottle against a white background and paying dearly for it, use a wine blogger.  The costs?  Zero.  Nada.  The only expense is a few bottles of wine and they can often reach the same or larger audience than a marketing agency.

I've said it a million times.  "What's a good bottle of wine" is the most common question wine bloggers get asked.   The majority of wine consumers have never purchased wine outside of their local grocery store or liquor store.  They are completely blind to the infinite number of selections that are available from wineries around the world.  Wineries looking to fill their seasonal allocations, build their wine club memberships or just sell more wine should find a team of bloggers and join their tribe.  

Selling more wine isn't always as easy as it sounds.  If you're like us, you don't just write about the wines.  If the wine knocks your socks off, you will tell EVERYONE you know about how great it is.  We also encourage our readers to visit the winery web site and sign up for their newsletter.  In a recent experiment, when we signed up for a mailing list from a winery web site, 82% of those sites sent us an automated email within 30 minutes welcoming us to their mailing list.  Of those, just over 70% also included a sale or special as a potential buyer.   Bloggers can get those new users to wineries.  And if a blogger isn't providing a link directly to the wine or winery and/or tagging them in social media, you need to find another digital media ambassador!

For wineries, they shouldn't just expect to just send a couple of bottles to be tasted, written about and forgotten.  Once a blogger gets the nod, it should be a deeper and long-lasting connection with the new wine partner.  We encourage our wine partners to keep us informed of any promotions they have so we can pass that information along to our readers.  Continuing partnerships build bridges between the consumer and the proprietor, hopefully evolving into long lasting relationships and lifelong customers.

If you take only one point away from this article, this next detail is probably the most important one that should resonate with winemakers, owners and people who control the purse strings.  Are you ready for the secret sauce?    People.  Trust.  Bloggers.   Let's face it.  Wineries do a phenomenal job at creating their labor of love and they can publish a two-page mini essay about the terroir, the rocky slope that helped shape the unique grape clusters with blah blah blah.....   But consumers are realize that wineries are in the business of making a profit.  Believe it or not (this is tongue in cheek), we have actually purchased wines that do not smell or taste anything like what was described on the bottle, point of sale card or tech sheet.   Digital wine ambassadors will always be honest and readers appreciate that!

Wine bloggers and bloggers in general are part of an all-inclusive and growing community.  Their main goal is to reach audiences that seek information about products without feeling intimidated.  There are no dumb questions when it comes to readers/followers/fans.  They feel comfortable from behind their keyboard in the comfort of their own home and they can learn at their own pace.  Bloggers are a vital connection between businesses and customers.

Finally, let's discuss a few considerations when your winery is choosing a blogger to partner with:

• If a blogger is going to post about how much they did NOT like a wine, they're not for you!
• If a blogger doesn't take the time to research your business and learn more about you, find someone else.
• If a blogger doesn't stay in touch with you and follow up with their reviews, why would you use them?
• If a blogger isn't informative, entertaining and knowledgeable about the products they are reviewing, you need to keep looking!  (Hint:  Check out their work).
• If a blogger wants to charge you to taste and share your wines, they have a disconnect with reality.  Your wine samples are in lieu of any fees.  Move along.

In closing, remember this.  The next time you receive an email from a blogger asking to share your wines, take a few moments to consider these points before tossing that note in the trash.  If it's not a good fit or not in the budget, that's completely understandable.  If you think there is a good opportunity for a partnership, we would obviously love for wineries to consider Jeff & Melissa (that's us!) at Drink The Bottles.  Cheers!

What To Do With Wine That Sucks

As a wine blogger, I am fortunate enough to taste hundreds of bottles of wine annually.  And while most of my friends think that's a glamorous and "lucky" benefit of being a wine writer, I always caution them this:  It's hard work.  Seriously.  If you're just popping a cork and pouring, go get a bottle of grocery store plonk and get drunk like the dude pictured below.  That's not drinking wine.  Correction - that's not tasting wine.  That's not learning anything about the wine, the terroir, the appellation or the story behind the label.  To me, that's not only important but critical when sharing my thoughts on this amazing product.

The title of this article may seem brash, but it is a valid problem, at least for some.  Those without any perceptible palate won't know, won't care and will just tell you the bottle was, "eh, ok".  Is it bad that I'm starting to get a headache by playing that exact scene over and over?  Let's move on....

Bad wine.  What do you do with it?  First of all, you have to recognize that you wine is bad.  If you don't know this Wine 101 tip, you should learn.  A good rule of thumb is this.  If a wine smells bad when you pour it (yes, you must pour it into a glass or decanter and not chug it) then you should follow your nose.  If you open your prized 1964 Chateau Claret and it smells like nail polish remover, rotten eggs, garlic or newspaper, then it has crossed the bridge from brilliance to bunko.  To me, the most common indicator of rotten wine is the smell of damp newspaper or a strong rubbery odor.  

I'm not talking about a wine that has become stale after you opened it and sat it on your kitchen counter for two weeks, expecting it to taste the same as it did during your card party.  Oxidation is going to cause your wine go become stale, go flat and lose any hope of recovery.   It looks like you should have consumed the whole bottle instead of wasting your precious resource.

So what are we going to do with this wine?   We are going to toss it out.  Pour it down the sink.  Flush it down the toilet.  We aren't going to put it in the dog's water dish and you damn well better not be cooking with it!   Admittedly, I have had wine that I felt was less than stellar and I used it to cook with for a few days.  But I have never used corrupted wine to put in my food.  If you won't put shitty wine in your mouth, why add it to your food?  

As a wine blogger/writer, what to do with wine that sucks gets a bit trickier.  Let me first say that if you are reading a wine blog that tells you how terrible a wine is, then you need to find another blog to follow.  We, as writers, should be promoting GREAT wines and the people behind them.  Shaming someone who doesn't have a product that is up to par does nothing but make the writer look like a jackass.  The blogger probably thinks they are being cute, but they aren't  They're a dick.

As a wine blogger, most of the time I taste one or two wines at a time.  I know that the large wine publications have a large staff that literally taste dozens and sometimes hundreds of wines per sitting.  That's an amazing feat but not for me.  I like to really study the wine and not just sip and spit.  And I will tell you from personal experience that 98% of the wines that I taste and 100% of the wines that I write about are very good and worth your money.  They wouldn't be here otherwise.  

Back in 2014 while writing for my previous blog, Midwest Wine Guy, I was sent twelve small sample bottles from a winery in the middle of the United States.  I had originally read their wine and travel blog and found it not only entertaining but captivating.   I was so enamored by their stories that I knew I had to sample their wines.  The wines arrived and I opened the first one.  Yikes.  Vinegar.   No big deal, right?  There were 11 more varietals to try.  Bottle 2 - spoiled.  Bottle 3 - disgusting.  Bottle 4 through 12 met the same fate.   Bad wine.  I guess the only benefit from these bottles is that I did the right thing by recycling them, as I do with every bottle.

Never having experienced this before, I quickly reached out to my dear friend Jim Caudill, a giant in the wine industry with an amazing palate.   Although I was panicked and avoiding emails from the sample provider, Jim told me that being polite and direct was the best approach.  "I'm sorry, but I don't think that the wine you submitted is the best representation of your craft.  There's a chance that the wine became spoiled (in shipping usually) so I'm afraid I'm unable to provide my thoughts on your subsmissions."   Wow!   I thought that sounded great and I quickly fired an email to the vintner explaining my position.  What I received in return was a barrage of insults and curse words and the famous comparison of not knowing my back side from a hole in the wall.   Good times.

I actually didn't write for several months after that and began questioning my abilities to taste and write about wines without bias.  Then one day I thought "to hell with it" and moved on.  I'm a better blogger because of it.  This was a good lesson in honestly and humility.

So what did we learn here today?

Wine = bad?    Don't drink it.

Wine submissions that are genuinely bad?   Don't write about it and be kind.

Cheers!

Navigating Wine Country During a Pandemic (aka let's help each other)

There is little doubt that the first half of 2020 has been anything less than unexpected from what most would consider a 'normal' daily life.  The global pandemic has affected every person in some way, and most people significantly enough to alter their lifestyle, even if temporarily.  Work, school, daycare and financial hardships have reached into most homes, creating a fear of uncertainty and anxiety for many.  But all is not lost.  Whether it is a false sense of security, the need to return to an accustomed lifestyle or a belief that the worst of this virus is over, people are starting to venture out of their homes and travel.  

There is no doubt that a large number of the world's population are still cautious and some, even frightened, about the health of the world and those around us.  It's difficult to control the actions of those around us, but by using common sense and social distancing, we can begin to appreciate the lives we are customary of enjoying.  I, for one, have chosen to travel.

It has been much too long since we visited California's amazing wine country.  My wife and I feel very blessed to be able to make this trek with friends later this summer and we are going to maximize the fun, the feels and the fellowship during this long weekend.  But wine country (at least online) looks much different than it did previously.  Nearly every web site lists COVID-19 precautions and health protocols.  Some wineries are asking guests to sign health release forms upon arriving on property.  Access to many areas that were once readily available is now off limits.  And that mask?  You better be wearing one.  So how do you drink wine through a mask?   Let's discuss that later.

Now that (like it or not) we understand that times look much different than they did just six months ago, how do we navigate California's wine country?  What is new and what is required and what is the best way to plan your trip?

• If you're headed to Napa like we are, check out the new health guidelines before you go.
• Bring a mask or several masks.  (Nobody wants to wear a wine-stained mask).  If you don't have one, stay home.  You'll be turned around at the cellar door without one.  
• Make reservations because they are required now.  Long gone are the days of just "popping into" a winery for a quick tasting.
• Keep your distance and be respectful.  Re-opening to the public after being closed for months can be scary and foreign to your hosts.  Tread lightly and follow their lead.
• If you like the wine, consider making a purchase and/or joining a wine club.  Most wineries are family owned and have suffered greatly because of the pandemic.  Show some love and you'll be rewarded with your incredible wine purchases.

Now that we have a few pointers on how to navigate your upcoming wine trip, let's discuss about what you should expect from a winery before and during your visit.

• Communication.  Seems easy enough, right?  You would be surprised.   I have reached out to about twenty California wineries during the planning of our upcoming trip.  I am amazed at how many of them never even bother responding to an email.  We get it; the wineries and tasting rooms are starting to get busy with re-opening in its infancy.  But if we have specific needs or your web site scheduling tool doesn't work, we have to email you in order to plan our tasting experience.  The lack of communication sends a message of apathy and we could have been your newest and biggest fans.  I call this a "don't be a dick rule".  
• Create a memorable experience.   We understand that some areas and experiences may still be closed, but wineries still have an incredible opportunity to create lifelong memories for their guests.  In lieu of a cave tour or super secret hidden gem tasting room that is inaccessible, maybe a sit-down with the vintner or a special library bottle tasting could be an extra-special treat?   Or perhaps it is connecting us with the most special wine tasting room host who would blow our socks off with his/her knowledge, personality, humor and kindness?
• Try not to make things too sterile or uncomfortable.  We're all scared.  And we, as guests, promise to follow all of the rules and breathe the hot summer California air through our uncomfortable masks.  We ask in return that the tasting room doesn't smell of hospital disinfectants and everyone doesn't spray us down with Lysol if we clear our throat.

We are all going to get through this together.  We are going to wear our masks and pull them down when permitted (and to drink wine!).  We are going to try to get back to a "normal" lifestyle and enjoy everything that wine regions all over the world have to offer.  But most of all, we are going to embrace the ability to move freely, travel the world and drink some superb fucking wines.  Go explore!

This article does not necessarily convey my personal feelings regarding the current global pandemic.  While I encourage my readers and oenophiles to travel and enjoy wine, I also advise everyone to use common sense, be safe and exceptionally courteous to those around you.   -Jeff

The $200 Wine Tasting Fee and Why You Should PASS!

I recently followed up with a contact from a Napa Valley winery who I had virtually met about two years ago.  We are currently planning a trip to wine country in late August and she had previously left an open invitation to host me and a guest for a private tasting the next time we were in town.  I have always been a fan of this particular winery and they make ONE varietal every year.  Their inaugural vintage was beautifully crafted, and according to popular ranking publications, each year seems to get better and better (or so the points would leave us to believe).  While the winery itself is about 10 years old, the family behind the juice has been making wine for decades, in fact, multiple generations.

Before I get into this article further, let me say that I wholeheartedly believe that wineries should charge for tastings.  There is no doubt about it.  I think that paying for the tasting experience cuts down on the weekenders who are looking to just get loopy (aka "Wine Country" movie) and not appreciate the hard work and love that goes into every vintage.  It also makes people pay attention and want to learn more.  Whether you are hearing about veraison for the one-hundredth time or learning some amazing, deep dark secrets about a particular winery, you tend to pay more attention when you are vested in the overall winery tasting adventure.  

Excited to visit the aforementioned winery (which shall remain nameless), I reached out to their concierge and we chatted briefly about our previous exchange and upcoming trip.  She said she would check availability and get back to me as they are just preparing to re-open next week due to COVID-19.  You can imagine my shock and disbelief when the email I received a few days later came, offering to extend a wine tasting of A SINGLE WINE for a whopping $200.00 per person.  I stared at the email.  Was there a decimal in the wrong place?  Two HUNDRED dollars for a single tasting?  (And folks, we are talking a "tasting" pour, not a full restaurant pour).  I was so put off, I couldn't even respond.   Pass.

If you have incredibly deep pockets or have a chance to taste a "cult" wine (this one isn't, but don't even get me started on cult wines) or just like spending your hard earned cash, maybe throwing a couple hundred dollars at a 1 ounce pour is your thing.  I would venture to say that for 99% of oenophiles that is not the case.  It certainly won't be for me.  There are too many wonderful tasting experiences that you can find value in if you do your homework.

So, what should you expect and what are great values for wine tasting experiences?   

First of all, you should expect a memorable experience.  You should leave the winery wanting more - more wine, more time with the people there and more time soaking in the surroundings.  You should expect to be educated, entertained and welcomed.  But most of all, you should feel satisfied about your choice to choose that particular winery to spend your money and time with during your trip.

The best values really depend on what you are seeking during your visit.  A 'general' wine bar tasting will set you back $25 - $45 most of the time, and it is exactly that - trying wines at a wine bar or tasting room, often not at the winery or estate.  These offerings are particularly popular for budget-minded tourists.  Often, wineries will waive your tasting fee for a purchase of wine or if you join their wine club memberships.  Ask questions during your time at the winery!  

I personally like a tasting party that offers a winery tour, a cave tour, barrel tasting or some time with the winemaker or vintner.  Often these higher end encounters also include an exclusive or library wine that you can only get at the winery.  These more intimate encounters typically range in the gamut of $50 to $80 per person and are an incredible way to make long-lasting memories of wine country.  Of course, there are always options for a light lunch, charcuterie board, fresh garden offerings or a number of other additions to your wine affair .  There are many destination locations that offer picnic packages or even a romantic dinner for two.  The options are endless!  

But lets go back to the $200 tasting fee.  Maybe I'm just hung up on this, but I really don't think so.  At this particular place there are no caves, there are no flights of wine and there isn't a winery tour.  There is a single 1 ounce pour for $200.00.  That's NOT how I want to remember my time to wine country.  Life is too short to drink shitty wine.  Life is also too short to waste your time on disappointments.

Cheers!

2016 JACK Reserve Sauvignon Blanc

I had the pleasure of tasting this 2016 JACK  Reserve Sauvignon Blanc, but I missed the mark by not enjoying it over a major league baseball game.  (Check out their story to see what this means!).  What first catches the eye on this specimen is the beautiful golden color and the logo that ties into the story of the founders.  This bottle is as handsome as Vernon and Chris are and popping the cork permeates the air with wafting aromas that suggest something special is about to happen to you.  I love California Sauvignon Blanc because it doesn't express overly grassy aromas like its New Zealand counterparts and it spotlights more fruity and floral aromas, which is the case here.  Honeysuckle and spring bouquet are dominant and inviting.  In the mouth is a silky example of a wine that has been well refined and initially has me dreaming of pineapple whip ice cream. This wine has bits of honeycomb and loads of baking spices along with a crisp green apple finish that is long and does not overpower the pineapple and spice.  I taste nearly all wines at room temperature so the flavors aren't muted, but I suspect this wine would be enjoyed best slightly chilled with a couscous salad or accoutrement of cheeses and herbaceous breads.  This is such a wonderful wine and I think it will drink amazingly for 3-5 years without hesitation!

ABV:  14.1%

Napa Valley, California

Suggested retail price:  $35.00

Drink The Bottles score:  92/100