Too often I attend a tasting, remark to a companion that I like a wine from region X, only to be told that I couldn't possibly like region X as it is too expensive, too ripe, too austere, or whatever prejudice smothers the taster's palate.

WSJ: Will Lyons on Wine: Thinking Inside the Bottle

To ease the transition from grain to grape, the wine institute believes it has found a perfect and readily available gastronomic companion: the Bavarian Weisswurst, a rubbery white sausage usually drowned in sweet mustard.

ECONOMIST: German wine: Wine-swilling hordes | The