Wine

If you were to play a word association game, it’s unlikely “Colorado” would be followed by “wine country.” But within the Western Slope lies some of the best viticulture, if not highest elevated vineyards in the US. Palisade and Glenwood Springs contain part of the 80 Colorado wineries—some in our backyard include Boulder Creek Winery, Broomfield’s Turquoise Mesa, and Ciatano Winery in Lyons. Expect that number to grow. Studies have shown that with climate change, higher altitudes will find it easier to grow wine. Now earning that “Colorado Grown” wine seal (available to vineyards whose grapes are 100 percent native) might become commonplace.

Before that happens, let’s learn the Three S’s of wine: sight, smell, and sip. “Knowledge is a dangerous thing,” laughs Buz. “A lot of times my wife doesn’t like drinking with me because I analyze the wine too much.” For others, it could open new doors.

The first step is sight: Tilting wine towards the light is one way to view its clarity, but there’s less interference when viewing it against a white bar napkin. Also, always hold a glass of wine by the stem to avoid smudging fingerprints over the goblet for a clearer view. Next take a sniff. In the past, Buz has had people smell various crushed Jelly Belly’s before they “re-nose” scotch or wine. It’ll give you a better understanding for the flavor.

Finally comes the sip. You might be able to pick up tobacco, earth, cedar. But for a pro like our Spirit Guide, he can nail grape varietals in a glass. “You can still call it a cabernet,” says Buz, “if the winemaker has softened the tannins a little bit with 10 percent merlot.” Of course, if snobbery gets to be too much, there’s always the “KISS” method: Keep it simple, stupid.