You don't drink wine for the alcohol, you drink it for the flavor. It's just like tea; no one drinks a nice cup of Earl Grey with Bourgamot for the caffeine. If you want to get liquored up, there's far cheaper and more efficient ways to do it than wine, and if you want caffeine, there's faster and more effective ways of getting that too that don't require carefully heating water and steeping a teabag.
A lot of people do like the effect of the alcohol, but it's a side-effect, not the main purpose of drinking wine. Personally, it seems to have no effect on me, but I also don't drink very much at a time.
Forcing yourself to "acquire the taste" for wine is no different than forcing yourself to "acquire the taste" for expensive, fine cheeses, or doing the same for fine cuts of meat instead of eating a McDonald's burger.
> You don't drink wine for the alcohol, you drink it for the flavor.
I really wish that synthehol (of Star Trek fame) were a thing. I was at a champagne tasting of 60+ wines from the best producers (Krug and Roederer come to mind), and made it through 25 or so, spitting each one, and was still terribly buzzed.
If there were a way to enjoy the taste without the effects I would be all for it.
>I was at a champagne tasting of 60+ wines from the best producers (Krug and Roederer come to mind), and made it through 25 or so, spitting each one, and was still terribly buzzed.
I've never actually had that feeling, and always wondered what this "buzz" effect is. I've been to wine tastings, drank multiple glasses at once, etc., and never felt a thing.
A lot of people do like the effect of the alcohol, but it's a side-effect, not the main purpose of drinking wine. Personally, it seems to have no effect on me, but I also don't drink very much at a time.
Forcing yourself to "acquire the taste" for wine is no different than forcing yourself to "acquire the taste" for expensive, fine cheeses, or doing the same for fine cuts of meat instead of eating a McDonald's burger.