Stop Stressing About Vintages! What You Need to Know About “Good” vs. “Bad” Wine Years

Anyone trying to impress with their “wine acumen” will often spout off statements like, “Ah, this was an excellent year for Cabs!” or “Egad! I refuse to order any bottle from that vintage!” But what the heck is the secret to knowing good vintages from ones to avoid?

Unless you care to memorize every wine region in the world AND the specific vintage conditions in that area for every year under the sun, the answer is, “Good vintage years are a myth, so stop stressing!” I got this sage advice from someone who should know: Sean Crowley, Trade Market Specialist (or Brand Ambassador, if you will) of Healdsburg, California’s J Vineyards. Unique in this industry, Sean’s role is to be the face of J Vineyards for high-end luxury restaurants in major cities across the Western United States.

According to their folks, J Vineyards differentiates itself by providing an unparalleled experience in all of Wine Country with food and wine pairing at the Tasting Bar on a daily basis. We're not talking about crackers and a chunk of cheese here; we're talking about delicious, well thought-out pairings. Sean’s role as “estate sommelier” is a further example of how they provide a unique experience for both their trade customers as well as for their visitors. He has been a sommelier for over twenty years and did stints at Aqua and Campton Place in San Francisco, as well as having owned Hayes and Vine, a funky little wine bar in SF’s adorable Hayes Valley.