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“Acquired” Taste of Wines

How many times have you been told a wine is an “acquired taste?” Traditionally many wine connoisseurs say that consumers start drinking white, sweet wine and gradually move on to red wines. For myself, I started with sweet fruit wines, and now I can appreciate a dry, red wine with an Italian dinner or sizzling steak, hot off the grill. However, when I want a wine to sip and relax with, a sweet fruit wine is my favorite. I suppose one could say I “acquired” a taste for dry, red wines.

More specifically, two other wines come to mind when I hear the words “acquired” taste: Scuppernong and Rechina. While visiting wineries in North Carolina, we discovered Scuppernong. Scuppernong does not grow in colder climates and has a foxy taste to it. Some, including myself, believe it has a similar but different taste than Niagara. Wineries we came across continually proclaimed the health benefits of Scuppernong wine due to its high antioxidant levels.

In Virginia, we discovered Rechina, an Americanized version of Retsina, at Mediterranean Cellars. It was unique with a resinated character. We talked to a neighborhood wine storeowner and were told that it is an “acquired” taste. If you have a chance, give it a try.

Tasting wines can be a great adventure. When you have the opportunity, try different wines even though you might be told they have an “acquired” taste. Sipping a variety of different wines opens up your taste buds from the mundane everyday wines to the exotic and makes tasting wines an adventure. Have you tried Scuppernong or Rechina? What wines have you had that you believe have an “acquired” taste?

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