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 ...