These days, I have a lot of wine. And by a lot, I mean… think Carrie Bradshaw’s shoe collection in Sex and the City (back when it was really fun). Her obsession was Manolo Blahniks—mine is Virginia wine. Please don’t tell my husband I’m admitting this. In fact, maybe I shouldn’t even post it…
As my appreciation for Virginia wine has grown, so has the diversity of bottles on my rack. I now enjoy wines from a much wider range of producers, which leads to the inevitable question: how do I decide what to open tonight? With 125+ bottles stacked in my basement, what’s the decision-making process that guides my hand to the “just right” bottle for tonight?
I turned to my fellow Wandering Winos to see how they make their own choices. Here’s what we came up with.
Pairing vs. Pleasure
Some people select a bottle with careful attention to what’s on the plate—thinking about how the wine and food will interact. I do this occasionally, especially when we’re grilling a really good steak. In those moments, I might reach for something dark and rich, like a Tannat or Petit Verdot. Or I might open an earthy, complex blend like F8, or a beautifully aged bottle such as Ankida’s 2017 Pinot Noir Reserve.
But honestly? That’s not my usual approach. One, because those bottles rarely last long on my rack. And two, because most of the time, I’m choosing wine for the experience it brings on its own. When a pairing works, it’s lovely—but it’s not my focus.
For others in our group, pairing plays a bigger role:
- Dan: Food is fuel. I just want a wine I’ll love.
- Kathy: Picks wine to go with food; sometimes even plans the meal around the wine.
- Kenny: Wants the wine and food to be in harmony—not necessarily perfect, but no clashing.
- Matt: Learns what’s on the menu and chooses a wine to match. If a bottle seems close to peaking, he’ll plan a meal around it.
Winemaker, Mood, and Weather
If you’ve followed me for a while, you know I have a shortlist of Virginia winemakers whose work I adore. I also visit other wineries less often but still find gems. Often, I go to the rack with a specific winemaker in mind, depending on my mood.
- In the mood for clean and fruit-forward? I pull an Arterra.
- Seeking something complex and thought-provoking? Jake Busching or Mount Alto.
- Craving joy in a bottle? Walsh, Ankida Ridge, or Hark.
The emotional connection I feel to a winemaker’s work or style strongly influences my choice. But other factors—like the weather, the occasion, or the people I’m sharing with—often come into play too. On hot days, I crave chilled, high-acid whites. In winter, I want rich, layered reds. Celebrations call for bubbles or something truly special.
Here’s how some of the others think:
- Dan: Chooses wine based on mood—often tied to a winemaker. Weather matters: bold reds in winter, crisp whites in summer.
- Kathy: Driven by varietal and style, not winemaker. Weather doesn’t influence meals much, so grape variety takes the lead.
- Kenny: Prioritizes food pairing. Variety wins over mood or weather, though he does avoid clashes.
- Matt: Seasonal to a degree, but more influenced by company. Wants to share wines that spark conversation. Also keeps an eye on bottles that might be nearing their peak.
Sharing with Others
When I bring wine to a friend’s house or host guests, I become much more deliberate. I want to wow people—especially those new to Virginia wine. If we’re opening multiple bottles, I might do a vertical (multiple vintages of the same wine), or contrast styles—maybe a crisp white before we start eating, followed by a bold red with dinner.
Others in our crew get equally intentional:
- Dan: Picks a bottle that will “convert” people to Virginia wine.
- Kathy: Says her house is basically a wine storage facility—no guests! But when she visits, she only brings good bottles.
- Matt: Wants guests to leave remembering and talking about the wine.
- Kenny: Loves to share his best and dive deep into discussion about the wine.
Drinking Before It’s Too Late
Years ago, I had a stash of BIG California Cabs, and a few went bad. Watching a $100 bottle turn into vinegar? That’ll teach me. Now, I try to keep an eye on vintages and open bottles before they start their decline.
Sometimes, I’m pleasantly surprised. At Matt’s recent Tannat tasting, a 2011 Chateau O’Brien I brought was still stunning. But I’ve also seen the slow fade. I drank my last bottle of Arterra’s 2017 Malbec before it lost its spark, and the 2017 Walsh Russ Mountain Merlot I finished last summer was just starting crossing over the peak.
Some people try to time that perfect peak; others drink for the moment:
- Dan: Drink the ones you love before they go bad!
- Kathy: Pulls what she wants when she wants—no overthinking.
- Kenny: Watches whites and rosés closely, but trusts good Virginia reds to age gracefully for 10–15 years (or more).
- Matt: Waits for the wine’s very best moment—and then opens it.
So, How Do You Choose?
Talking to the Wandering Winos showed me that we all give wine selection some thought—especially when we’re sharing with others (well, if we like them!). Kenny and Matt build thoughtful tastings to explore, compare, and discuss, while Kathy may pair to a meal but after the meal, all bets are off and she and I hedonistically chase the joy and experience of each bottle in the moment.
How about you? When you head to your rack, what drives your decision? Is it the meal, the company, the weather, or simply the thrill of a certain bottle calling your name? Do you track vintages or just drink what feels right?
I’d love to hear how you choose your next bottle. Drop a comment or send a note!
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