Howdy, folks.
I thought the first edition of By The Bottle would be useful to tell you a bit about myself, my relationship with wine and why I started By The Bottle. There are also some recommendations at the bottom.
Many of you know me, but for those who don’t: It’s good to meet you.
And no, I didn’t split a bottle of wine with myself for this, thank you very much.
You may be wondering, “Has Sam ever even written about wine before?” I hear you, and yes, literally once. You can find a Q&A with wine consultant, and certified cool dude, Thatcher Baker-Briggs at this link.
This is my face. Specifically, it’s my face during a Zoom class in which I was ostensibly “learning” to “code.” It went super well, clearly.
Now that you know what I look like — sorry — here are some other things about me.
I’m a graduate student at Northwestern University getting my M.S. in journalism. While BTB is going to be a lot of fun for me, it’s also my master’s project, meaning as long as I don’t drop the ball entirely, I’ll graduate at the end of August 2021.
Important to note for full transparency: I’m a recent part-time hire at an awesome Chicago wine shop called BottlesUp! and I’ll mention that any time it’s relevant to the conversation (#ethics).
I’ve been a Peace Corps volunteer in Malawi (evacuated due to coronavirus — not great, that bit), a public relations professional and an undergraduate student at Michigan State University.
I also have a dog named Somba, which translates directly to “fish.” He’s an enormous pain and the love of my life. I adopted him in Malawi and brought him home with me like an insane person. Here’s a photo of him posing very naturally with some vino. He’ll make some more appearances, I’m sure.
That was boring, but it felt necessary.
On wine
My first sips of alcohol were from my parent’s wine glasses during dinners at home.
Alright, fine, my first sip of alcohol was probably some god-awful, paint thinner-esque vodka purloined from a friend’s older brother. Happy?
Wine, though, was the first sort of alcohol I had any sort of appreciation for. It changed the way I experienced food and prodded at taste buds I previously hadn’t discovered.
College was (is) a time for beer, but I never lost my appreciation for fermented grape juice. I’ve learned a fair amount through self-education on the subject, but I’m still laughably distant from being considered anything close to “well-versed.” Hence our forthcoming guests.
Beyond the fundamentals, though, I’ve learned the most important thing (to me) is that wine can be really, really cool. Okay, I know “cool” isn’t usually the first word you think of when it comes to wine, but I promise it can be.
Yes, there are still snooty gatekeepers, and yes, those people are bummers. However, the wine industry is rapidly becoming more accessible, diverse and friendly. It seems like a lot of folks are realizing that education and friendliness can make wine far less daunting and create a new generation of fledgling oenophiles.
I don’t know if I can say it better than Thatcher Baker-Briggs did during our Q&A:
“For people nervous about snobbery, I think the reality is if you echo that, it’s going to continue. As a community, we need to focus on introducing youth without forming the industry around this bullshit, buttoned-up culture. Wine is an accessible thing. It’s grape juice in a bottle.”
A few other things
This newsletter will be a little loose at first as I try to figure things out. In the near future, I’ll probably link a Google Forms survey to figure out what you’re interested in re: wine and newsletter content.
I’m going to make an effort to keep on a regular Friday afternoon schedule, but we’ll see how that goes.
Until next time, here are a few recommendations for this weekend and beyond. If a bottle isn’t available for shipping, see if your local shop has it. If they don’t, ask about getting it in stock! Of course, store owners rely heavily on their own tastes, but they’re interested in knowing what you want to see on the shelves as well.
A note: As with buying anything online, read the shipping fine print before you buy. Some sites may not ship to certain areas, or shipping may be unreasonably expensive.
2018 Vale da Capucha Palhete Tinto
Anyone I’ve spoken to about wine in the last year knows of my love affair with this Portuguese Palhete, or “farmer’s style.” A mix of red and white grapes, it’s dangerously drinkable and perfect for the wildly hot weather we all seem to be experiencing. Chill it and try to sip slowly — preferably on, in or near a body of water. Buy it here and here.
Red Tail Ridge Perpetual Change (Sparkling Wine)
I received a bottle of this as a birthday gift from a friend/BottlesUp! co-worker/fellow Northwestern Student, and I’m still thanking her for it. This non-vintage (made from blending multiple wines of different vintages) bottle is lovely for any occasion. Birthday? Perfect. A weekend cookout? Perfect. It’s a Brut Nature, which means no sugar added, so it’s crisp, bright and not too sweet. Buy it here (select your location for shipping) and here.
Beer
Sometimes you just need a cold one or three. Lately, I’m partial to Asahi, Peroni and the Champagne of Beers.
Some things I read this week that you may be interested in, wine-related and not:
VinePair — Are Wine and Whiskey Liquid Alternatives to Market Bubbles?
Wine-Searcher — Heat the Burning Issue for Oregon Winemakers
The New York Times Magazine — A Few Tennis Pros Make a Fortune. Most Barely Scrape By.
GQ — Introducing Bistro Vibes, the Throwback Lifestyle for the Happily Washed
The Wall Street Journal — In Italy, Relief and Dread as Tourists Return
Stay cool out there. Let me know if you tried any of the recommended bottles or just something new you loved.
I hope you liked this.
-Sam
Hey Sam. I’m very disappointed. Miller High Life?
This is so interesting Sam! How do I sign up to get your blog posts?