The Infinite Monkey Theorem: An Urban Winery

The Infinite Monkey Theorem: An Urban Winery

Maybe it was the fact I was in the mile high city on or about 4/20/2015 and my mind was receiving a little extra help in the lucidity department but I could swear I glimpsed the future of wine.

It was not pretty but it is definitely The Infinite Monkey Theorem, an urban winery. Located in the RiNo (River North Art District) in Denver TIMT is a little trendy and a little gritty, but this rather sophisticated nondescript  urban winery is changing the way people conceive and consume wine– one can, keg or bottle at a time.

Ben Parsons plans to revolutionize the way people conceive and consume wine is not only changing the wine industry in Colorado. He has also opened shop near another immerging American wine region that is quickly developing in the foothills of Texas near Austin. The folks over at the Wine Enthusiast awarded Ben top honors in this years “America’s Top 40 Under 40 Tastemakers” list and for good reason.

Infinite Monkey TheoremTo my knowledge, no one in the wine industry here in America has capitalized so much and so quickly on the changing trends in wine marketing to the burgeoning  millennial generation. It’s all about packaging and loyalty to locale. Sure TIMT makes wines that are sold in traditional bottles and they have received their share of the spotlight. Hell, they are even hand riddling a sparkling wine called Bubble Universe produced from Albarino grapes grown in Colorado. So yeah, there is a whole lot of hoopla with this Infinite Monkey Theorem concept, but how good are the wines?

I started my tasting with the packaging format most wine aficionados find the hardest to swallow, wine in an aluminum can. Just like the kerfuffle, the old guard of wine consumers used to have with Stelvin enclosures (screw caps) the vessel that carries your wine from winery to table is changing and if you have an issue with aluminum you might want to check where that last wine by the glass you ordered came from. Chances are it was dispensed from an aluminum keg.

Hospitality outlets from casinos to stadiums and even fine dining restaurants are choosing wine on tap (aluminum kegs) for their wine by the glass programs and many wineries are embracing this technology and you should too. TIMT‘s canned wines are all under some carbonation, even the merlot, to ensure freshness.

Ben Parsons

Ben Parsons, The Infinite Monkey Theorem. Photo credit:

It is such a low amount of CO2 that a couple of minutes after I opened the can there was no discernible fizz.  With soft textures and forward fruit, TIMT is offering up a solid go anywhere, drink anytime Merlot.  A springtime treat was the Peach Bellini spritzer in a can made from Colorado Riesling and local peaches. It was very refreshing without any cloying sweetness. I sure they hope they bring it back next spring.

The bottled red wines showcase some of the best Malbec, Petite Sirah, Cabernet Franc and Syrah grapes under cultivation in Colorado and they are available at prices that represent real value. Hanging out in the winery with Ben and his staff was extremely educational and inspirational while witnessing all the passion involved in the production of these wines.

As you walk through the front door of the winery there is a Three Wise Monkey’s sculpture to greet you setting the tone of what to expect next, approachable seriously tasty wine.  On a Tuesday afternoon the day after one of the largest celebrations in Denver, TIMT’s tasting room was abuzz with a young demographically disparate crowd that any bar or restaurant in any city would be proud to host late afternoon.

Offering wine, beer and cider there are plenty of selections at the bar. Live music and rotating food carts keep the scene tight and lively and when you are there check out the next door neighbor Tender Belly if you love bacon.  Infinite Monkey Theorem is a mathematical equation and a force to be reckoned with. Enjoy!


About the Author:

Marc has held almost every position in the food & wine industry and is committed to Celebrating Hospitality with Pride. In addition to being the co-founder and editor-at-large for Enobytes, Marc is a wine blogger contributor to (Wine Bytes) and writes the Wine Knowledge column in the print magazine About Face. The Contra Costa County Times, San Jose Mercury News, Tacoma Times Tribune and Washington Post have either interviewed or quoted Marc on his viniferous and culinary opinions. Marc has also appeared on Portland's "Vine Time" on News Radio 750 KXL and on California's Central Coast "From the Growing of the Grape to the Glass" on KUHL-AM 1410. He is also the author of A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy. While continuing to tenaciously search for what he may finally proclaim as his favorite wine Marc is relentless in his quest for the ultimate food and wine experience.

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  1. […] The Infinite Monkey Theorem: An Urban Winery Maybe it was the fact I was in the mile high city on or about 4/20/2015 and my mind was receiving a little extra help in the lucidity department but I could swear I glimpsed the future of wine. It was not pretty …read more […]

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