A Toast to Learning: 5 Revelations.

01.

Keeping an open mind: the key to enjoying wine

For Jimmy, the most valuable tool in wine appreciation is an open mind. “People often cling to what they know—whether it’s a grape, style, or region,” he explains. Malbec lovers might dismiss Criolla from Argentina or País from Chile simply because they don’t fit expectations. Instead, he urges wine enthusiasts to judge wines on their own merits, not past experiences. Even he pushes his own palate, recently giving Amarone another chance—a style he once avoided—to explore how winemakers are evolving. From low-alcohol wines to unusual varieties, he believes the best discoveries happen outside your comfort zone. “Wine, like life, is best enjoyed with curiosity and an open mind.”

02.

The sulfur myth: separating fact from fiction

One of the biggest misconceptions in wine is that minerality comes directly from the soil. “Many believe flint soil creates a flinty wine,” Jimmy says, “but science doesn’t support this direct correlation.” Instead, he explains how volatile sulfur compounds—formed when wine rests on gross lees (heavy sediment after fermentation)—play a greater role in minerality. “In Burgundy and other classic regions, winemakers let wines rest on gross lees rather than stirring them. These releases sulfur compounds, which enhance the perception of flinty, smoky, or stony characteristics,” he explains. “This technique, called reductive winemaking, plays a much bigger role in minerality than soil itself,” he adds. Even Masters of Wine have been surprised by this revelation. “Tastings prove it: the difference is undeniable.”

03.

The orange wine awakening: a new perspective on tradition

For Jimmy, discovering orange wine changed everything. His first taste of one from Friuli, Italy, in 2010 seemed faulty—oxidative, tannic, and volatile. But deeper research revealed it was an ancient winemaking tradition, used by civilizations like the Romans and Georgians for centuries. This realization reshaped his approach. “Instead of dismissing wines by textbook standards, I started asking, Why was it made this way?” Curious, he researched further and found that civilizations like the Etruscans, Phoenicians, and Greeks had used amphorae and extended skin contact for thousands of years. Winemakers in Georgia, Armenia, and Turkey had preserved these traditions, inspiring a modern revival. Now, Jimmy is a fierce advocate for orange wines, regularly including them in tastings. “At first, people hesitate,” he says. “But when they taste them with food, their eyes light up—just like mine did years ago.”

04.

Embracing diversity: why wine education should be more inclusive

An unexpected comment on one of Jimmy’s online wine education videos changed the way he thought about teaching. While explaining aromatic compounds like black pepper (rotundone) or strawberry-like esters, a viewer pointed out that his flavor references were entirely Western-centric. “It made me realize that not everyone perceives these aromas in the same way,” he explains. “A compound I associate with blackcurrant might remind someone else of a completely different fruit common in their culture.” Now, Jimmy consults with experts to incorporate more culturally diverse sensory references, making his lessons more inclusive. “It takes more research, but it makes wine education truly global,” he says. “And that’s exactly how it should be.”

05.

The future of wine: why the UK and Ontario are regions to watch

Once dismissed as too cold for quality wine, the UK and Ontario are now producing world-class sparkling and still wines. “Both have evolved from wine frontiers to serious players,” says Jimmy. “Ontario, once known for ice wine, now excels in sparkling and still wines, while the UK’s sparkling wines rival Champagne.” Their rise is fueled by climate change, investment from Champagne houses, and expanding vineyards. The UK now produces over 12 million bottles of sparkling wine annually, while Ontario refines its cool-climate varietals. “The UK’s still wines are the next big thing,” Jimmy adds. “With top talent emerging from institutions like Plumpton College and growing expertise in viticulture, these regions are on the cusp of something big.”