Jelly Belly Wine Tasting
Okay. It’s highly likely that this post actually belongs on Wine Sediments or even better, Sugar Savvy. But I’m pretty sure no one on either of those blogs is going to pick up on this fun and exciting use for Jelly Bellys (insert slight eye roll, here) that I came across some time ago. And since it is Easter weekend, a time when Jelly Bellys or at least jelly beans are in ample supply I thought it was my civic duty to bring this fascinating use for them to your attention!
Wine X magazine and DeLoach Vineyards have pulled together an interesting way to learn about wine and, yes, that would be through the use of Jelly Bellys. Yes, you read that correctly.
Their premise, and I think it’s an interesting one, even if I don’t quite totally buy into it, is that using Jelly Bellys you can assemble wine “kits” made of several flavors of the jelly beans. The flavors used vary depending on, of course, the varietal of wine. They actually even have some kits that vary based on the region they represent.
Let me give you an example. A generic Zinfandel will be represented by the following Jelly Bellys: 2 raspberry and 1 each of cherry, strawberry, blackberry, blueberry, pepper, plum, licorice and Dr. Pepper. A California Zinfandel will be represented by all of the above plus 1 each French vanilla, cinnamon and chocolate.
Are you getting the picture?
Now, the way this works is that you should first eat each Jelly Belly on its own so that you learn to distinguish that particular taste. Then, to “taste” the wine you eat them all at once!
Here’s what I think. It doesn’t really matter if you buy into the concept or not. It’s a good way to bring some purpose to your annual Easter candy fest! 
And I’m waiting for them to expand this concept so that we have Jelly Belly Manhattans, for instance…
For more information on what Jelly Bellys to use for which wines or to purchase ready made kits, check out the Jelly Bean Wine Bar Kits page.
