Jelly Bellys + Wine = A Different Kind of Tasting

The Oakland Nature Preserve (a worthy project that Mom & Dad are involved with) will be the beneficiary of a very different kind of wine-tasting next weekend. (Scroll down and click on the different varietals--pretty cool.) I have to admit that I was skeptical, primarily because jelly bellys and wine do not mix well in my tummy, but after reading the website, I kind of see where they're coming from. I think it's very interesting that all the "over-oaked" wines include vanilla and buttered toast jelly beans. EXACTLY why I don't like oaky "furry" wines. Hmm.... (Check out un-oaked un-manipulated Semillon for an example of yummy goodness.)