Wine Flavors According to Jelly Belly and Deloach Vineyards

jelly.belly.wine.jpg I don't know the last time I was so simultaneously grossed out and also strangely curious at the same time. Thanks to a tip from Jathan over at WineExpression, apparently with either a lack of something better to do, or a brilliant co-marketing idea, or both, Deloach Vineyards, Jelly Belly candy, and WineX Magazine have put together a Jelly Belly wine bar.

Not like you ever really wanted to know, but if you wanted to throw eleven jellybeans in your mouth at the same time and wanted the resulting taste to be like a "traditional French Champagne" then you'd want one of each of the following:

Caramel Apple
Green Apple
Lemon Drop
Juicy Pear
Crushed Pineapple
Red Apple
Strawberry Jam
Tangerine
Toasted Marshmallow
French Vanilla
Buttered Toast

My stomach roils at the thought, but I am left wondering, like spoiled milk, just how bad does it taste?

They actually have recipes for nearly 40 different varietals, and, of course, are selling kits for them. I prefer my wine not to taste like candy and vice versa, perhaps with the exception of a nice wine gum now and then, but who knows, this could spawn a whole new generation of wine lovers who all started as jelly bean popping ten-year-olds.

Posted by: Alder on July 16, 2005 7:05 AM: Tweet; Share this post elsewhere: Digg it! - Add to del.icio.us - Add to Stumbleupon - Add to Reddit; Filed under: Ramblings and Rants

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Comments (3)

Joanne wrote:

07.16.05 at 8:59 AM

I am so intrigued! Wine X was offering Jelly Bellys at Rhone Rangers but I didn't pay much attention. What a bizarre idea. We have to try it... though I have a hard time imagining eating more than 2 glasses of wine at sitting - and it makes it hard to do a tasting?

Really bizarre. Perhaps we'll try it at my 3 year old's birthday party.

Carolyn Tillie wrote:

07.17.05 at 2:51 PM

This one has been floating around the wine boards for a while -- my lament in their "pairings" is that they seem to have forgotten that Jelly Belly also produces a BACON-flavored bean which would be integral in, oh, say... a Grenache!

Barbara wrote:

07.17.05 at 3:48 PM

The taste might be a bit over the top but an interesting learning experience if you stick to smelling the jelly babies. Sounds like a bit of fun for the beginning of the evening at a wine tasting.