Q&A: Steve Taylor's Wine Appreciation

Managing Editor

Steve Taylor with Jay Jones and Rob Turner

Ahead of l'Eté du Vin 2023, Nfocus sat down with noted oenophile and Nashville Wine Auction Board Member Steve Taylor for some beginner-friendly tips and timely reminders for seasoned wine aficionados.

My wife, Pam, loves to cook, and I was frustrated because I never had a good feel for which wines go with the meals she prepared. And, we have always loved a good bottle(s) of wine with our meals.

The best way to learn is to read and taste! There are lots of books (favorite is Karen MacNeil, The Wine Bible) and magazine/websites (try vinous.com, thewineindependent.com, winespectator.com). Wine doesn’t have to be expensive. Find a local wine shop you like and get to know the staff.

Look for the four S’s: Swirling, Seeing, Smelling, Sipping

You always store wine on its side (to keep the corks moist and in contact with the wine). In a perfect world, you would have a temperature controlled wine cellar or wine cooler (55 degrees and 70% humidity). If not, then store wine on its side in the bottom of a dark, cool closet or cabinet.

I think beginners learning about wine are too often intimidated by the jargon. Start out by just enjoying different kinds of wine. Work to think about and remember what you drink. The jargon will become understandable as you read and learn about the wine.

I really don’t like wine snobs. You don’t need to “look sophisticated” to enjoy wine. True wine professionals love people who ask questions and want to learn. Just ask honest questions. Talk about the subtle color differences in wine, the grape variety, and the region of the world where the wine is made.

That there is a right or wrong answer when identifying what you like in wine. Always look for wine you like. Don’t let other people’s ideas about wine lead you to wine you are not crazy about.

Nothing goes better with Champagne than plain old potato chips. In my opinion, the most expensive, famous Champagnes in the world go great with Lay’s potato chips.

Managing Editor

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