From Reds to Champagne: What Is Wrong With Me?

[R_Frankel]

@Chris_Seiber

But I’ve never been a “eat or drink the same thing almost all the time” or “only listen to one kind of music” person by nature. I really like variety.

I was thinking of how to use this analogy to describe my wine taste, and Chris did it perfectly. My wine loves have evolved over time, and in general I prefer variety in my aesthetic choices. And I too have journeyed from 100% reds to a broad range of wine styles, including lots of Champagne. Delicious, pairs with nearly anything, and always appreciated by non-Berserkers.

[Frank_Murray_III]

This trajectory belongs to not just a few of us, but I perceive more than we think. This was/is mine.
My cellar is approaching 75% Champagne, my spend is closer to 90% as Champagne and is about the same in what I consume of it. I suspect your ‘1/3rd’ will quickly catch up to the other %s too, Brian.

I love what my groups that I am a part of put in front of me. Barolo, CA Pinot Noir, old Zin, all kinds of things and it keeps me sharp, to force my senses to look for things I can describe and perceive. But if you ask me, what do you want to drink, to put in front of me? Put Champagne.

[K_John_Joseph]

@Nathan_King

For the last decade, I’ve consumed red wines almost exclusively (mostly Bordeaux and Burgundy). As I begin to “age” (I’m about to turn 40), I’m eating much lighter and suddenly find that red wine seems heavy. I’ve been exploring the vast world of Champagne and find it a refreshing beverage that pairs well with various light dishes and snacks. I find this massive shift in taste unsettling and wonder if it is temporary or long-term. Has anybody else experienced something like this? If so, did it last, or did you revert to your previous preferences?

Welcome to The Game. You’ve made the right choice. Champagne goes well with everything and is refreshing and delicious. There are also so many styles and types that it’s easy to find something that hits your palate just right. Bunch of us on here probably drink as much or more champagne than anything else. Most of us probably started with big reds, then lighter reds, then champagne. I’ve little interest in going back.

[Andrew_K]

@Sarah_Kirschbaum

For us, it’s all about what matches best with our food, so we need a variety.

That’s what we do. And with so many tasting menus leaning towards white-centric dishes, we are bringing more and more bubbles and whites to dinners out. So often it’s several white courses and maybe one red course at the end.

[MChang]

I have basically been drinking almost exclusively red burgs and champagne for the past 2-3 years, just need to finish rebalancing the other wines out of my cellar.