Beaufort Vineyard and Estate Winery

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By in winery news, wine education Comments Off on Disgorging Traditional Method Wines

Disgorging Traditional Method Wines

Stellaris has been coming and going in the store as we disgorge each batch. But what does it mean to disgorge a traditional method wine? And why the wait?

Most often, we get a wine into the bottle and that’s it. Job done. Not so with sparkling wines like Stellaris or Zephra. Both of our sparklers are made using the traditional method. This winemaking method is synonymous with French Champagne, but it’s also used to make sparkling wines in other parts of the world like Italy (Franciacorta) and Spain (Cava). BC producers are also employing the technique and Vancouver Island’s cool climate makes for some of the best examples in the province.

 

In traditional method sparkling wines, autolytic yeast particles (or lees) coalesce into a kind of beneficial sludge after the wine has undergone its secondary fermentation. The lees remain in the bottle for a period of many months to many years, lending key flavours and aromas to the wine as it ages.

While lees are harmless to consume, they result in a cloudy wine if they are not removed; so the bottles are riddled (placed at an angle in a special frame and turned incrementally over a period of weeks to encourage the lees down into the neck of the bottle). When all the yeast particles have gathered in the crown cap that temporarily seals traditional method wines during the aging period, the bottles are disgorged. Disgorging removes lees in a very fun, but very messy and labour-intensive process: the neck of each upturned bottle is rapidly chilled, creating a frozen plug of wine and lees in the bottle’s neck. Next, the crown cap is quickly removed, and the bottle turned upright. The pressure that builds up behind the frozen plug–remember each bottle contains about 90psi–is enough to force it straight out of the bottle.

The bottle, now upright, is topped up with a ‘dosage’–a small amount of wine, typically sweetened to balance the wine’s acidity. The bottle is then sealed with a cork, wrapped with a metal cage, and given a few turns to help integrate the dosage. The bottle is then washed, labelled, and boxed, ready for sale within a month or two.

While riddling and disgorging can be automated in large Champagne houses, we do it by hand–20 cases at a time. It’s a methodical process that resists expedition. And while we are sorry that Stellaris takes a little longer than most wines, we assure you that good things come to those who wait.

STELLARIS IS BACK IN THE STORE (ONLINE, AND AT THE WINERY) from mid-December. $42.50+tax.

By in Uncategorized Comments Off on Christmas 2021 Store Hours

Christmas 2021 Store Hours

Our WINERY STORE will be open on two weekends in December for wine and gift card purchases. We will be open from 11am to 4pm on the following dates:

Friday 10th, Saturday 11th & Sunday 12th December
Friday 17th, Saturday 18th & Sunday 19th December

We look forward to having you stop by to pick up your winemaker’s case, or just a few bottles for the festive season! Please remember your mask.

Please note that we will NOT be hosting tastings this holiday season.

By in offers, pairing suggestion Comments Off on 2021 Winemaker’s Case

2021 Winemaker’s Case

Our winemaker’s case is an annual traditional that guarantees savings and delight in equal measure.

We hope you’ll enjoy sharing, and maybe even cellaring, this year’s selection. Winemaker’s cases are not available in our online store and, as always, are first come, first served. This year, we have just 60 cases available so don’t delay! To RESERVE your case, please fill out THIS SHORT FORM. We’ll be in touch within a day or two to process payment. Payment guarantees your case.

The winemaker’s case is offered at the very special price of $251.36+tax, for a saving of 20% on tasting room prices*. Shipping IS available to select Canadian provinces; pick up is possible on store open days in December; and FREE delivery is offered in the Comox Valley/Campbell River. Here’s what you’ll get:


1 x 2019 Pinot Noir (pre-release): Berry bright in the glass with cherries, huckleberry and something a little woody and resinous too. This is a Vancouver Island Pinot; fresh and light with great structural acidity. Aged in 2nd year French oak. Dry. We suggest cellaring this one for 2-5 years. We won’t be releasing this vintage until next year, which means you’ve got your hands on an exclusive pre-release.

1 x 2019 Ça Beautage (new release): 100% estate grown Marechal Foch and Leon Millot give Ça Beautage its deep ruby red colour. Expect a rambunctious fruity profile with blackberry, blackcurrant, and cherry. The palate is smooth, with light tannins and a med-long finish. 2019 was a warm one for us in the Comox Valley and we harvested a bumper crop on Oct 1st. Aged in American oak. Dry. Drink now or cellar 1-2 years. Ça Beautage is a light bodied Island wine –– try it with pizza, or stuffed portabello mushrooms.

1 x 2019 Epic (new release): Wily fans will notice that we usually hold onto Epic a little longer in bottle, releasing it 2 years after the vintage, rather than the standard 1 year for whites. This gives the acids a little more time to settle because Epicure (the grape variety from which Epic gets its name) is a sassy hybrid. It’s also one of Freya’s favourites. 2019’s vintage is lemony bright with some honey and pear to boot. On the palate, expect Epicure’s acidity to lead (the blend contains 20% Ortega). Dry. Drink now, or let sit a year or two if you prefer the more mellow characteristics of the 2018 vintage (also included in the case). Try Epic with Indonesian gado-gado.

1 x 2018 Pinot Noir: Light in body and in appearance. Cherry cola, spice and cranberry. Aged in new French oak for toast and texture both. Dry. Drink now or cellar for 2-4 years. Drink at cellar temp or, as we discovered in the summer, slightly chilled makes for a refreshing take on things. As for pairings, lighter dishes get our vote; a garlicky tomato pasta with parmesan and toasted breadcrumbs, for example.

2 x Cab Libre: Savoury as she goes. Light roast coffee, tobacco and blackcurrant leaf. Bell pepper too, perhaps. Dry, with a medium body and finish. Structural tannins and acidity contribute to Cab Libre’s distinctive personality. Cab Libre is a unique Island variety (it was hybridized on Vancouver Island by Swiss grape breeder Valentin Blattner). As for aging, this one is dealer’s choice: why not drink one now and save one for later (2-4 years cellaring)? Pair this robust and savoury wine with lasagne, or a winter stew and creamy mash.

2 x 2018 Epic: An opportunity to see where Epic goes as it ages. The slightly oxidative notes in the 2018 vintage are a fun departure from the freshness associated with the younger vintage. 2018 gives honey, beeswax, propolis, and orange marmalade. It’s dry, and still bright of course, but mellow by comparison, with more complex aromatics. Drink now. We always advocate opening two bottles at once, and we especially recommend doing that when you have two vintages of the same wine; vertical tastings are a great way to understand the changes that occur in bottle as a wine ages.

1 x 2020 Borealis: Our Siegerrebe and Schonburger blend is a perennial favourite, and for good reason. Its aromatic profile is a pleasing swell of honeysuckle, lychee candies and elderflowers. It’s off-dry too, which softens the acidity that otherwise typifies Island whites. Drink now. The typicity and balance of Borealis is best enjoyed when the blend is young and fresh. Siegerrebe’s genetic connection to Gewurtztraminer, aided by the blend’s residual sugar, makes it an ideal wine to pair with spicy dishes. We’re partial to a Goan curry with BC spot prawns.

1 x 2020 Ortega: A Spanish name. A German grape. An Island wine. Jasmine, apple blossom, something citrusy. If we said yuzu, would you call us pretentious? Either way, this is a wine with a zesty mouthfeel. Dry, and fermented only in stainless steel. Drink now to best enjoy the bright aromatics and structural acidity synonymous with Ortega on Vancouver Island. Ortega pairs with such west coast delights as seared scallops, halibut, or a steaming pile of Manila clams with french fries.

2 x 2018 Petite Milo: Apples, nettles, hops. This Blattner hybrid has been a favourite of ours for some time. There’s something so pleasing about cool climates wines with perfectly integrated aromatics, alcohol, and acidity. Petite Milo is dry (it was crash chilled at zero brix), but it’s still got oodles of intrigue. We suggest sharing Petite Milo with someone who indefatigably claims to dislike dry wines. We think they’ll change their mind. Drink now before the acids wane. A fantastic friend to Vietnamese spring rolls and a salty dipping sauce.


* Sorry; no trade outs, and no other discounts apply on bottles in the winemaker’s case.

 

By in winery news Comments Off on On shipping and the challenges faced by small BC wineries

On shipping and the challenges faced by small BC wineries

 

Our online store is open 24/7 and can be accessed HERE. We are able to ship to the following Canadian provinces: AB, SK, MB, PE and NS. We cannot ship to ON, QC, NL, NB, NT, YT or NU.

We love sharing our wines. But sharing them outside of BC presents some major challenges, especially for small BC wineries like Beaufort. Not all provinces and territories allow for the free movement of privately purchased alcohol across their borders.

For example, BC wineries and wine principals who ship DtC (direct to consumer) in Ontario risk colossal fines and jail time both. On the flip side, BC residents can easily order wine from their favourite winery in Niagara. If this seems unfair, that’s because it is. Canadian wineries (and wine lovers) have effectively become pawns in the tit-for-tat arguments that have stymied interprovincial trade for decades.

Although the federal government paved the way for uninhibited interprovincial DtC shipping in Canada in 2019, some provinces have been dragging their heels. As with New Brunswick’s R v. Comeau, prohibition era liquor laws in Canada seem to require a pariah for provinces to engage with modern trade and consumer practices. Most BC wineries have decided that it’s not worth the risk.

It’s maddening for us, and incomprehensible to most consumers, that we cannot ship a case of wine to a BC wine lover in Ontario or Quebec, and yet, that same consumer can jump on Amazon and effectively order anything, from anywhere, and have it delivered to their door.  The official line in Ontario, for example, is that wine sold to an Ontario resident IN Ontario MUST be processed/sold through the LCBO, which means that it cannot come directly from a winery or liquor purveyor in another province.

Oh, and if you live in ON, QC, NL, NB, NT, YT or NU and ARE receiving wine shipments from other BC wineries, you might be scratching your head at all of this. Some (especially larger) BC wineries sell directly to the provincial liquor boards. This likely means there’s more leeway given to those wineries when they DtC ship to a province where they already have a market share. Alternatively, your favourite BC winery might just be getting lucky each time they ship your case across a provincial or territorial border…

As for US and international shipping, all wine shipped to the USA must come from an appropriately licensed winery. While some (again larger) BC wineries have agreements with US authorities (including the FDA), Beaufort does not. For now, we are unable to ship to the USA. International shipping brings with it the dual impediments of labelling requirements and customs duties. So sending wine to Ghana, Germany, Greece or Guatemala will almost always be a no-no for small to medium BC wineries.

We keep a close eye on developments regarding DtC alcohol shipping in Canada. Most BC wineries do. There are some efforts underway to overhaul these antiquated and unfair laws, but progress is slow, and the legislative work required is mind-boggling. We will be sure to provide an update as soon as there’s news to share.

By in pairing suggestion, recipes, whole food Comments Off on Torta Salata di Frangipane e Pomodoro

Torta Salata di Frangipane e Pomodoro

A savoury frangipane tart, and an absolute winner for using up end-of-season tomatoes. Make a double batch of frangipane as it freezes very well. Like a quiche, this tart can be enjoyed warm, or fridge cold, making it a great choice for a picnic lunch. As the tart cooks, the tomato juices are absorbed by the frangipane, which expands and creates a light and flavourful mid layer; the pastry remains flaky and the tomato flavour becomes gloriously concentrated. With thanks to Danika Sea and Edible Vancouver Island for the beautiful photo. 

 

INGREDIENTS

150g butter, at room temperature

2 eggs, beaten*

70g (+/-) panko (or crushed Salteens)

80g ground almonds

2 cloves garlic, finely grated

1 tsp fresh picked thyme leaves

100g ricotta, drained

30g parmesan, finely grated 

Maldon sea salt and black pepper

2 sheets of shop-bought puff pastry (or, by all means make your own!)

2lbs tomatoes, sliced

6-8 anchovies (optional)

*Plus a little extra beaten egg

 

METHOD

Heat oven to 400F.

Using an electric handheld beater or a stand mixer with a whisk attachment, beat the butter until light and aerated. Gradually add the beaten egg. You can add some panko to bring the mix back together if it splits.

Next add any remaining panko, almonds and garlic. Mix well with a wooden spoon to combine. Using a spatula, fold in the thyme leaves, ricotta and parmesan. Season with black pepper. The raw frangipane should hold its shape–if it’s too wet, add some more panko. Cover with a towel and set aside until you are ready to use. 

Place each pastry sheet on some parchment paper, and roll the pastry sheets until they are about 2mm thick. Slice a 2x1cm border from all the way round each sheet. Using a little beaten egg to secure, stack these border pieces on top of one another at the edge of the main sheet to build up the edges.

Spread the almond mixture evenly over the pastry sheets, leaving a little gap close to the built up edges. Arrange the tomato slices, perfectly or messily, on top of the frangipane. However, you should allow a little overlap as the tomato slices will shrink in the oven. Drape a few anchovies here and there, if using. Finally add a good sprinkle of Maldon, and brush with egg any exposed pastry. Grab the edge of the parchment and pull each tart on to a large baking sheet. 

Bake the tarts at 400F for 15 minutes, then reduce the temperature to 350F and bake for another 10 minutes. When cooked, the base will be a golden brown, the frangipane puffed up, and the tomatoes will have shrunk. You know your oven best–the tarts may take a little longer, or a little less time depending. 

Remove from the oven, and leave to cool slightly before slicing. Alternatively, allow to cool completely and refrigerate for a cold snack. Serve with a green salad and balsamic vinaigrette. A light dry red, or rosé is a perfect with this savoury tart.

By in vineyard news, winery news Comments Off on A new chapter begins

A new chapter begins

 

Left to right: Cohen, Katie, Freya, Alex, Mark & Dav
This summer, our team on the ground bid a fond farewell to the Camerons as Beaufort’s owners and land stewards. Supported by Jim and Suzy in our various roles, it has been our great pleasure to oversee the evolution of the farm and winery since 2014. From the work of transitioning to certified Organic status, to increasing the vineyard acreage and diversifying the crops grown at Beaufort, the Cameron family’s vision for a vibrant farm with living soil has always underpinned our efforts.
A new chapter in Beaufort’s history sees us welcome Sylvie Senay, Rolland Tanguay, and Alexandre Guertin as Beaufort’s owners. They are deeply familiar with the importance of organic and regenerative farming in Canada and are proven leaders in creating and maintaining strong community relationships. We are certain that Beaufort–the land and its people–will continue to flourish with Sylvie, Rolland and Alex at the helm. Our team could not have hoped for a better transition.
Vancouver Island’s identity as a world-class wine region gains credence with each and every vintage. It’s an honour to work within a community of committed growers and makers; and a great privilege to contribute to the identity formation of our youthful region.
Beaufort is a tremendously special place to us, and to the many supporters we’ve had the privilege of raising a glass with over the years. So while there are some changes on the horizon, we’re pleased to say that most everything will remain the same. Our commitment to creating excellent wines in our cool, coastal climate will continue, and our work to leave this land in better shape than we found it will always be prioritized.
As we look forward to cosy reunions with friends and family, we extend an open invite to you all. We’re always eager to share what we are up to in the vines and on the farm. Book a tasting, bring a picnic, and let’s catch up over a glass. There’s so much to celebrate!
Mark, Freya, and the Beaufort team.

Sylvie, Rolland & Alex

In 1995, Sylvie Senay and Rolland Tanguay founded Avril, an independent natural food supermarket in Granby, Quebec. Today, there are 10 Avril locations across the province, employing more than 1000 people. The name Avril stands for renewal, freshness, and abundance. 25 years after the first Avril supermarket opened its doors, Sylvie and Rolland continue to bring high quality organic products to their customers, including a selection of wines curated by Rolland under Avril’s private label.

The family is no stranger to the Comox Valley; Sylvie’s son Alexandre attended high school at Vanier in the early 00’s, and has been a regular visitor to the Valley ever since. Alex will be relocating full-time to the winery house from Vancouver, where he currently lives. While Alex has been working in the realm of technology and investment, he is eager to learn alongside the Beaufort team in the vines, winery, and tasting room.

In addition to their commitment to organic farming and quality produce, Sylvie, Rolland and Alex are passionate about great wine––the family’s values and vision make for a perfect fit with all that Beaufort stands for. They see tremendous potential for Beaufort and the Vancouver Island wine region to shine and reach new heights. Here’s to a new and exciting chapter in the winery’s history.

By in wine education Comments Off on Wine as Cultural Artifact

Wine as Cultural Artifact

Here’s a thing to ponder: wine is a cultural artifact. Wine is something observed in a scientific investigation or experiment. Simply put; wine doesn’t present itself in nature.

Contrary to what some zealots will tell you, wine doesn’t want to make itself. Wine is a point on a scale of decomposition; winemakers preserve (though not indefinitely) the juice of grapes on a journey towards spoilage and decay.

The very act of harvesting grapes inserts the human in a way that ensures any resulting product becomes an artifact. Even if the vines aren’t tended during the growing season, even if commercial yeasts are not used; even if enzymes and sulphites aren’t added and the wine is bottled without stabilization or filtration, wine is still a cultural product.

The French anthropologist Claude Lévi-Strauss wrote extensively about myth–the stories we create and share as a kind of cultural binding agent, fortifying our societal groups and communities. Lévi-Strauss’ writings on honey myths and mead are pertinent here: a honeybee’s hive that is nestled in the trunk of a tree can start to ferment without any human intervention, the resulting alcohol oozing into the hollow truck. This is a natural process. This is nature. However, when a human takes the same honeycomb, extracts the sugary liquid, and sets it to ferment in a wooden barrel thus creating mead, this is culture. Intentionality on the part of the human takes something from nature to culture.

Lévi-Strauss was a structuralist too. He acknowledged that elements of human culture can only be understood by way of their relation to a broader system. Humans make and drink wine not in isolation to other cultural practices; humans also market wine not in isolation to other cultural practices. Affirming our kinship with the natural world means acknowledging our roles and effects within it. Seeing ourselves as part of our ecosystems, and not merely observers of them, is key to understanding how to do (and be) better. This is especially true of the climate crisis; if we don’t see ourselves as part of the problem, it’s incredibly difficult to see ourselves as part of a solution. Humans, in our desire to both create and maintain culture, make wine. We should, therefore, absolutely question and reassess how our industry’s practices impact the ecosystems we are all part of. Seeing wine as an artifact of culture means shouldering the kinds of responsibilities that might evade our attention when wine is viewed solely as a product of nature, or of ‘natural’ processes.

By in tasting room events, things to do in courtenay Comments Off on The Farmer’s Kitchen Food Truck in 2021

The Farmer’s Kitchen Food Truck in 2021

It’s on! We’re really pleased to be welcoming back The Farmer’s Kitchen Food Truck this summer. With a focus on fresh and vibrant vegetable-based dishes, The Farmer’s Kitchen is just that—a celebratory seasonal kitchen that seeks to support the growers, makers, and farmers in our region.

The Farmer’s Kitchen Food Truck will be on site at Beaufort Winery on the following dates this summer:

Friday 2nd July, noon to 8pm

Saturday 3rd July, noon to 8pm

Sunday 4th July, noon to 5pm

Saturday 31st July, noon to 8pm

Sunday 1st August, noon to 5pm

Saturday 28th August, noon to 8pm

Sunday 29th August, noon to 5pm

If you have a tasting booked on any one of these days, we invite you stay a little longer in the picnic area after your tasting, grab a bite from the truck, and purchase a bottle from our store to enjoy on the lawn. If you don’t have a tasting booked, you are welcome to visit none-the-less! The picnic area is available for you too on food truck days. We’ll have chilled bottles and glasses at the ready.

This is a rain or shine kind of thing, so come prepared for all weather. Bring a picnic blanket or your favourite camping chair, and a good sunhat. If it’s raining, bring a pop up tent or similar shelter. Everyone will think you are VERY cool.

Whether you have a tasting booked or not, The Farmer’s Kitchen Food Truck is open to serve you some fresh and tasty dishes in take-out format. Tuck in on the lawn at Beaufort, or take some goodies home with you. Either way, we’ll have chilled bottles for you to purchase from our winery store.

No outside alcohol is permitted.


COVID PRECAUTIONS

We are still physically distancing. We have lots of room at Beaufort so please keep 2m from staff and other guests. While our picnic area is entirely outdoors, we will be keeping an eye on capacity numbers to ensure adherence to the provincial health order governing gatherings. Masks must be worn inside the winery.

Our full COVID safety plan can be accessed HERE.

By in wine education Comments Off on Towards a better world of wine

Towards a better world of wine

Vine tying in spring

While some wine drinkers will be familiar with organic wine and the criteria necessary to label it so, other wine terms like ‘natural’ and ‘low-intervention’ have a more recent history in BC. This not only makes these terms trickier to define, it also leaves a lot of room for greenwashing and misrepresentation. Our advice? Learn about your favourite wine region, and ask pointed questions at your favourite wineries. 

With just cause, conventionally-produced wines–made with grapes from conventionally-managed vineyards–are subject to increased criticism. The productivist model is rarely sustainable, and these wines tend to be both less good for the environment, and for the people who drink them. The good news is that a growing number of wineries are committing to more sustainable models in the vineyard, and in the cellar. ‘Natural’ and ‘low-intervention’ wines, for example, are increasingly popular alternatives to conventionally-made wines. Producers in centuries-old wine regions are rejecting the narrow rules of their appellations to create young, fresh wines with low ABVs, funky labels, and a short shelf life. In many parts of Europe and the US, natural and low-intervention wines are almost mainstream. Natural (or natty) wine bars are popular in big cities like New York and Berlin. Even bars and restaurants in smaller cities like Victoria cater to a growing number of wine drinkers who are embracing a greater diversity of wine styles and tastes. But what exactly is natural wine? And what about low-intervention wine? And how, for that matter, do they differ from organic or even biodynamic wines? Let’s break it down:

For now, there is no internationally recognized definition or classification system for natural or low-intervention wines. This is, in equal part, cause for celebration, and concern. On one hand, wine growers and winemakers are free to create products without having to adhere to strict top-down rules about how they manage their vineyards and make their wine. On the other hand, ditto. Natural wine is an unregulated term that was born out of a distrust of established wine norms, wine industry additives, and rigid production methodologies (which are particularly challenging for small producers).

Generally speaking, natural wine is produced without the addition of, well, anything except grapes. Grapes (which are usually grown using organic methods) are picked, and ferment “naturally,” which is to say without the addition of yeasts, water, enzymes or bacteria, carbohydrate matter, or even sulphites (SO2). Perhaps controversially, some natural winemakers do allow for sulphite additions (it is worth noting that sulphites occur naturally during fermentation and that making a sulphite-free wine is impossible). There are no powdered tannins added to natural wine; no fining agents; nothing other than the grapes themselves. Barrels are often sidelined, too, in favour of more neutral concrete, steel, terracotta, or even plastic. As with any other wine, individual natural wines can range from exceptionally delicious to downright undrinkable. Low-intervention wine and natural wine are often used interchangeably, but theoretically at least, low-intervention wines allow the winemaker a little more latitude when it comes to additions in the winery and cellar.      

Organic wine production is strictly governed in most wine-producing countries, including Canada. Wine growers and winemakers work with certification bodies to ensure accountability and transparency in the vineyard and/or winery. Soil health and fertility is of critical importance in organic viticulture. The big no-nos are GMOs, chemical fertilizers, pesticides, fungicides, and herbicides. In the winery, winemakers must ensure any additions make the certification grade.  

However, it is important to mention that the certification criteria for organic wine changes from state to state—there is no global standard for organic wine. If you purchase one wine labelled organic from Portugal and another labelled organic from Oregon, they are likely to have been made under two different circumstances of certification. For example, USDA-certified organic wines cannot contain any added sulphites. This is not true for wines labelled organic in BC. Another key consideration for BC organic certification is the differentiation between how the grapes are grown and then, how the wines are made. In effect, two certifications are required (one for the vineyard and one for the wine production space) before a BC winery can even use the word organic in their labelling. 

While robust and resilient farming practices and soil fertility are at the heart of both organic and biodynamic wine, biodynamic wine production often exceeds the minimum requirements for organic certification. The Biodynamic Association defines biodynamics as a “holistic, ecological, and ethical approach to farming, gardening, food, and nutrition.” Demeter, the global certification body for biodynamic wine, ensures integrity in the vineyard, as well as in the winery and cellar. 

It’s an exciting time for our wine-producing regions in BC, and a doubly exciting time for wine drinkers who choose to support local. Given the nebulous nature of some wine terms (especially when they appear in a winery’s marketing strategy), the best way to get to the bottom of what’s in your glass is to visit the wineries in your area. Ask questions about the climate (and how it’s changing); ask about vineyard management; weed control, and grape varieties. Ask about practices in the winery and cellar. Since more than a passing interest in chemistry is required to understand wine making processes, ask why as well as what: What are sulphites and why might a winemaker need to add them? What are commercial yeasts and why are they more important in some climates than others? Invoke a childlike curiosity to complement your adult drinking age and with any luck, learning to drink better wine will be the work of a lifetime.