Wine X Magazine can be pretty provocative and also downright irreverent when it comes to wine snobbishness. Their latest foray into the world of wine fun is to combine different Jelly Belly Beans to simulate the flavors of various varietals/styles of wine – The Jelly Belly Wine Bar.
Fun way to chew your Jelly Bellys although for oaked Syrah you need eleven different beans. And if you want to make it a French-Syrah you add a bit of dirt, Jelly Belly dirt that is. In fact whether its red or white any French varietal seems to require a little bit of dirt, even French Alsace riesling.
That's fantastic - I love the addition of dirt! I did note in the NZ Savignon Blanc there was a lot of grass but, unusually, no passionfruit or gooseberry. Maybe they don't have that flavour - but I doubt it.
Very interesting to see the typical flavours in each wine style. Tempted to go out and buy some jelly beans but with the prices for the made up ones, it would be cheaper to just buy the wine!
Cheers,
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
