Join us on a delightful exploration through the diverse realms of food and wine with Jeff Burrows, the seasoned blogger behind Food Wine Click! For over ten years, Jeff has passionately documented his evolving journey, sharing insights and discoveries in the world of wine.

As a certified Wine and Spirits Education Trust (WSET) educator and a distinguished Member of  Luxury Lifestyle Awards’ Premium Wine & Spirits Brands Advisory Board, Jeff offers a unique perspective on the nuances of wine and the art of pairing.

Join us as we uncork the layers of Jeff’s vinous adventures, from uncovering hidden gems to exploring the delicate intricacies of food and wine harmony.

Luxury Lifestyle Awards: Holding the WSET Diploma level certification, you are deeply involved in wine education. How did your journey in wine education and blogging begin?

Jeff Burrows: I started my blog back in 2012 with encouragement from a food photography group I was involved with. Over time, I decided I wanted to deepen my wine knowledge, so I started the WSET program, completing my diploma in 2021. Now I am a certified WSET educator and I teach in Minnesota.

LLA: You’ve served as a judge at various wine competitions; how has this experience influenced your approach to evaluating and appreciating wines? And how do you think this will come in handy as a Luxury Lifestyle Awards board advisor?

JB: In judging during a wine competition, I have found the participation of multiple talented judges in a group allows quick assessment of a wine’s qualities. Both competitions and individual, more detailed assessments offer unique advantages in evaluating wines. I hope to bring both experiences to the Luxury Lifestyle Awards program.

LLA: Your blog, Food Wine Click!, covers a variety of topics. How do you personally approach pairing food with spirits or wine when dining at home?

JB: At home, I balance traditional pairings with experimenting with non-traditional combinations. Red wine and fish, sure. White wine with steak, absolutely! In addition, I have the luxury of taking more than a taste of the wine. We enjoy the bottle over dinner and often finish it the next day.

LLA: Splitting your time between Minneapolis and Dijon, how do you observe the wine culture differing between these two locations?

JB: In Minneapolis, we are blessed with many small importers. We have easy access to wines from around the world. However, we see a limited set of wines from any given country. In Dijon, we have easy access to French wines in general and a wealth of opportunities to explore Bourgogne wines. However, getting wine from Argentina is nearly impossible!

LLA: Reflecting on your wine journey, can you share a particularly memorable or transformative wine experience? Whether it’s a special bottle, a remarkable wine tasting, or an unexpected discovery, we’d love to hear about a moment that left a lasting impression.

JB: On my first visit to Piemonte, I met a young winemaker, Nicola Oberto of Trediberri. I was so impressed with the wines. I was back visiting Piemonte a few months later. Nicola saw a post of mine on social media and invited me to see him in the vineyard just before harvest. The warm hospitality of the individual people in the wine industry is one of the most inspiring aspects of wine.

LLA: What’s your dream wine destination, and why?

JB: My dream destination is always the next one, a region I haven’t visited previously. I love standing where the grapes grow, seeing the sun, feeling the wind and rain, the land. I love meeting the people who are involved in the vineyard and winery. I have many regions I love, it’s too hard to pick a favorite. I’m always excited to visit somewhere new.

LLA: If you had the opportunity to experiment with winemaking, is there a specific type of wine you’d love to create, and what characteristics would you aim to achieve? What elements would make your ideal wine unique?

JB: I’d love to start in a lesser-known region with an indigenous grape with a local history. With my interest in sustainability, the vineyard must be organic and biodynamic certified. In the winery, we would approach our winemaking with as little intervention as possible. During maturation, we would use old mature oak or a neutral vessel. I’d love to have the luxury of holding the wine so the wine is truly at its peak at release. My wine would be unique because all this work would still be affordable for adventurous wine enthusiasts willing to explore off the beaten path.

LLA: Your Wine 101 series was inspired by a desire to make wine education accessible. Can you share more about what prompted this initiative, and how you approach introducing people to the world of wine without breaking the bank? What key principles guide your selections for this series?

JB: This initiative started thanks to my adult children, nieces, and nephews. They enjoyed my posts but told me they needed to read about wines they could afford. With this impetus, Wine 101 wines are always under $20 per bottle in the US retail market. Then, the posts are brief; just the facts.

LLA: Your preference leans toward “old world” wines that are food-friendly with higher acidity and less overt oak. Can you delve into what aspects of old-world wines appeal to you, and how these traits enhance the dining experience for you? Additionally, are there specific regions or varietals within the old-world category that embody this style for you?

JB: Personal tastes vary and I respect other choices of wines with food. That said, I do generally prefer wines characterized as food-friendly with higher acidity and less oak influence. Lively acidity in a wine helps refresh the palate after a bite of food. Overt oak flavors can dominate the food flavors. I enjoy robustly flavored wines, I am just a bit more careful with the food served. Grilled meats love a robust wine (with good acidity)!

LLA: If you could have one “wine superpower” – a unique ability related to wine – what would it be? Would it be the talent to instantly identify grape varieties in blind tastings, the ability to travel back in time to historic wine moments, or something entirely different? Share your wine-related superpower dream!

JB: I would love to have the ability to assemble a blend. So many classic wines are blends of different grapes or even different barrels of the same grape. The ability to create a harmonious blend would be really fun. I’ve only had the opportunity to try this a few times and my results were not promising!

As we conclude our vinous dialogue with Jeff Burrows, we’re left with a palate enriched by the notes of his experiences. Jeff’s journey is a testament to the boundless joy found in the simple act of savoring life’s pleasures. Here’s to more delightful pairings and the harmonious interplay between his passions in the ever-expanding world of food and wine!