Although I’m a wine merchant, truth be told, Hammond and I do enjoy the occasional G&T and Negroni, and I also have to say, my brother-in-law, Tom, makes a mean Crown Manhattan. They’re certainly all tasty tipples; however, at the end of the day, for Hammond and me, wine remains the king of the adult beverage hill.
In the densely populated world of adult beverages, I’ve always considered wine to be firmly parked in its own category. That’s thanks to one important and undeniable concept– terroir. Terroir is a French word that refers to the intricate interplay of influences that shape the vineyard, the grapes, and, ultimately, the wine in your glass.
This magical confluence of natural elements, including but not limited to soil composition, microclimate, elevation, and vineyard slopes, defines a vineyard’s terroir, delivering a vivid sense of place. Beer and most spirits are typically produced with a goal of repetitive consistency and feature little or no evidence of their place of production. With wine, each glass you pour is a snapshot of the place and time of the grape’s harvest.
Terroir is a foundational building block of great wine; however, it’s not the only one. The technique and touch of the vigneron play a starring role as well. Chardonnay is a perfect example, and I often like to refer to it as the “chicken of the wine world.” Chardonnay is a blank canvas for vignerons, much like how different chefs will create endless expressions of chicken. Some vignerons ferment and age Chardonnay in oak, resulting in buttery richness, while others ferment and age in stainless steel for a clean, crisp, mineral-driven finish. When you combine a vigneron’s unique expression with the concept of terroir, you’ll find layers of nuance that other adult beverages have difficulty achieving.
Wine also stands out for its ability to develop complexity over time in ways other grown-up libations can’t replicate. Some wines will slowly and purposely improve for decades, while others are vinified for more immediate enjoyment. While beer can develop interesting flavors over time, it typically doesn’t age well, and spirits like vodka or gin remain consistent.
While much has been bantered about the potential health benefits of moderate wine consumption, these discussions typically don’t extend to other adult libations. Wine is a historically integral part of the Mediterranean diet. The Mediterranean diet emphasizes fresh, seasonal vegetables, seafood, fruits, whole grains, and wine. Over the years, numerous studies have indicated that folks in Mediterranean countries who enjoy wine with their meals and exercise regularly tend to have lower rates of heart disease. It’s undoubtedly a topic of repeated and heated debate; however, I have yet to see either beer or spirits even enter the discussion.
Of course, wine shines its brightest when it comes to food. Sure, beer and crafted cocktails can provide a pleasant pairing; however, for me, no other spirited drinks can create the same meal magic as a well-chosen wine. Wine and food pairing is an art of personal expression, with the wine sublimely harmonizing with a meal unmatched by any other beverage. This age-old tradition of wine and food culture, especially in France, Italy, and Spain, is woven into the fabric of daily life.
Perhaps most importantly, for Hammond and me, and one of the reasons it’s our favorite adult beverage—it’s a wonderful reflection of the people who craft it. Independent vignerons, family-owned estates, and local cooperatives pour their passion into every bottle, creating wines deeply connected to their land and community. Each sip tells the tale of the hands that nurtured the vines, family traditions passed down through generations, and the region’s unique terroir.
This collection of components creates an unmistakable authenticity that sets wine apart — and makes me smile every day!