Welcome to Second Ferment! Wine pairs well with life ... and food, travel, people, work and play. Grab a glass and join me as I explore the wine scene in Ottawa, Canada, and beyond. Love hearing from my readers, so please leave a comment or drop me a line. Cheers! - Bethany

Friday, October 10, 2008

... with a soupcon of jelly bean ...

A fellow sommelier student told me the coolest thing today: her instructor suggested eating Jelly Belly beans to train her palate. Oh bliss, you mean I can have my wine and eat it, too?

I’m a HUGE fan of Jelly Belly (I was born the same year it opened … yet another cool thing about 1976) and a firm believer that wine should be made as approachable as possible. This was just another fun means of bringing wine to the masses.

So I Googled “wine-flavoured jelly beans” and wouldn’t ya know it? There they were: at the Jelly Bean Wine Bar! I especially love how you need to pop a “pinch of dirt” for French varietals … too funny!

If only I thought of that ...

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