If you want a reminder that wine is as much about curiosity and enjoyment as it is about expertise, try spending a late morning with Melanie Hankins Booth at the Starkville Rotary Club. Monday at 11:45 a.m., the club gathered for its weekly meeting, and the featured speaker, Booth, a certified specialist of wine, sommelier, and longtime friend of the group – turned what could have been a dry lecture into a lively, hands-on lesson in wine appreciation, just in time for Thanksgiving.

Booth greeted the room with the ease of someone among friends. “I’ve been a Rotary groupie for quite a while,” she said with a laugh. Her table looked more like a festive tasting counter than a classroom: clusters of wine bottles, jars of jam, spices and fruit, and even colorful bandanas, which she promised were “for later.”

Her presentation, The World of Wine, spanned continents, grape varieties, and global trends, but Booth made it accessible. She talked about Mississippi’s history of wine education, her work with continuing education classes at Mississippi State, and the practicalities of wine in today’s domestic and international markets – trade, tariffs, and grape oversupply included.

Yet Booth’s central message wasn’t economics – it was that wine is culture in a glass. She held up a bottle she had picked up that morning. “These grapes were on the vine four weeks ago,” she said. “You’re holding history, agriculture, labor, family. That’s why we study wine appreciation.”

She moved into her practical Thanksgiving advice with the same humor and ease that had the room laughing through the global wine map. Her key points:

Start with bubbles – they make the meal feel festive and fancy.

Offer a versatile selection – rosés or aromatic whites pair with many dishes.

Include reds of different weights – a lighter Pinot Noir or Beaujolais, plus a fuller-bodied Zinfandel.

Let guests contribute – no one has to feel guilty about bringing their favorite bottle.

Have plenty – Thanksgiving is a long day at the table.

Then came the interactive tasting, the highlight of the afternoon. Booth invited three volunteers – Greg Bowen, Anne Marshall, and Larry Mullins – to the front. Blindfolded, they explored the wines through smell and taste. Pears, pineapples, and caramel for the white. Blueberry preserves, black pepper, and chocolate cake for the red. Booth asked them to describe the wines in playful, imaginative ways:

“If this wine were the star of a holiday movie, who would it be?”

Greg: “Tim Allen in The Santa Clause.”

“If this wine were a float in the Starkville Christmas parade, what float would it be?”

Anne: “Starkville Utility!”

The exercise wasn’t just fun – it was instructive. Booth explained how smelling and tasting deliberately, noticing sweetness (amami) and savory depth (umami), helps anyone become more aware of flavor profiles and food pairings.

Finally, Booth had the trio raise their glasses for a toast she teaches in her classes: “Here’s here.” She shared its origin from the Japanese tea ceremony phrase (ichigo ichie), meaning “once in a lifetime opportunity.” “You only get one chance to be in this place at this time with these people doing this thing,” she said. “So you need to be in the moment – especially with your wine.”

Her practical takeaway for Thanksgiving: pay attention to your wine and how it interacts with the meal. Choose bottles that complement the food without stealing the spotlight. A well-chosen wine doesn’t need to impress anyone – it needs to enhance the meal and the company.

Booth’s tips were clear and approachable: start with bubbles, offer a versatile selection, include reds of varying body, and make sure there’s plenty to go around. Add a toast, notice what you like, and enjoy the moment – and the wine will do the rest.