Two Palates, One Passion—Uncorking Wisdom, One Article at a Time!

SOMM&SOMM

Author: Gregory Dean

  • Prost! A Sommelier’s Take on Oktoberfest

    Prost! A Sommelier’s Take on Oktoberfest

    Every fall, as the leaves start to turn and the evenings grow cooler, the world’s attention turns to Munich, Germany. Beer steins are hoisted high, brass bands play traditional Bavarian tunes, and hearty dishes like pretzels, sausages, and roasted chicken take center stage. But Oktoberfest is far more than a giant beer party—it’s a cultural celebration steeped in history, tradition, and a touch of lore. Let’s raise a virtual stein together and explore what makes Oktoberfest the most famous beer festival on the planet.

    Das Kronprinzenpaar Ludwig und Therese von Bayern vor Aschaffenburg (1818) – F. T. Berg, Public domain, via Wikimedia Commons

    A Royal Wedding That Started It All

    Oktoberfest traces its roots back to October 12, 1810, when Crown Prince Ludwig of Bavaria (later King Ludwig I) married Princess Therese of Saxony-Hildburghausen. The citizens of Munich were invited to join in the festivities, which took place on the fields in front of the city gates. To honor the bride, the fields were named Theresienwiese (“Theresa’s Meadow”), a name still used today.

    Theresienwiese (“Theresa’s Meadow”) – Martinus KE, CC BY-SA 4.0, via Wikimedia Commons

    The five-day celebration concluded with horse races, food, music, and, naturally, beer. The event was such a success that Munich decided to repeat it the following year, and so the tradition was born. Over time, agricultural fairs, parades, carnival rides, and of course, the brewing of special beers, transformed Oktoberfest into the global phenomenon we know today.

    Why Does Oktoberfest Start in September?

    Here’s a quirky twist: Oktoberfest doesn’t actually take place in October anymore—at least, not mostly. The festival now traditionally begins in late September and runs through the first Sunday in October. This change was made in the late 19th century to take advantage of warmer weather and longer days.

    For 2025, Oktoberfest in Munich runs from September 20 to October 5. That’s over two weeks of music, merriment, and malty magic.

    Hacker-Pschorr Oktoberfest Girl by Markburger83Derivative work: Lauro Sirgado (talk · contribs), CC BY-SA 3.0, via Wikimedia Commons

    The Beers of Oktoberfest

    Not just any beer earns the right to be poured in Munich’s festival tents. By decree, only beer brewed within Munich’s city limits by the “Big Six” breweries is allowed:

    These breweries craft a special style known as Märzen, the traditional Oktoberfest beer.

    Märzen: The Original Oktoberfestbier

    The term Märzen comes from the month of March (März in German). Historically, this was the last month brewers could make beer before the summer heat spoiled fermentation. Märzens were brewed stronger, maltier, and slightly higher in alcohol, allowing them to age well through the summer. By September, these well-aged beers were ready to be enjoyed at harvest festivals—perfect timing for Oktoberfest.

    Flavor-wise, Märzens showcase:

    • Amber to deep copper color
    • Rich, toasty malt character with notes of bread crust and caramel
    • Moderate bitterness, allowing the malt to shine
    • Clean lager finish, making them dangerously drinkable

    Festbier: Today’s Lighter Style

    Interestingly, while Märzen is the traditional Oktoberfestbier, the Munich tents now mostly serve a lighter, golden style called Festbier. This style was introduced in the 1970s to better suit modern tastes. Festbiers are slightly less malty, more drinkable, and usually clock in at 5.8–6.3% ABV. Think of them as a middle ground between a Märzen and a Helles lager.

    Photo by Brett Sayles on Pexels.com
    Photo by Brett Sayles on Pexels.com
    Photo by DANIELA CAPPELLA on Pexels.com

    The Traditions and Lore

    Oktoberfest is as much about pageantry and culture as it is about beer. Some highlights include:

    • The Tapping of the First Keg: The festival officially begins when the Mayor of Munich taps the first keg in the Schottenhamel tent, declaring “O’zapft is!” (“It’s tapped!”).
    • Traditional Attire: Bavarians don their finest Lederhosen (for men) and Dirndls (for women). These aren’t costumes, but cultural attire with deep roots in Bavarian heritage.
    • Music and Dancing: Oompah bands, folk music, and even pop songs keep the tents lively. Everyone knows the cheer “Ein Prosit der Gemütlichkeit”—a toast to cheer and good times.
    • Food Pairings: Roasted chicken (Hendl), giant pretzels (Brezn), sausages (Würstl), and pork knuckles (Schweinshaxe) fuel the fun, perfectly complementing the malty richness of the beers.
    Photo by Brett Sayles on Pexels.com

    Oktoberfest Around the World

    While Munich’s festival remains the heart of it all, Oktoberfest celebrations have spread globally. From Cincinnati, Ohio (home to one of the largest Oktoberfests outside Germany) to Brazil, Japan, and Australia, millions gather annually to celebrate Bavarian culture with beer, music, and food.

    For wine lovers, don’t worry—there’s even a tent in Munich called the Weinzelt (Wine Tent), where Franconian wines and sparkling wines are served alongside beer. Proof that even at the world’s most famous beer festival, there’s a little space for grapes.

    Photo by tom davis on Pexels.com

    Beer & Food Pairings for Oktoberfest

    At its heart, Oktoberfest is as much about what’s on the plate as what’s in the stein. Just like wine, different beer styles bring out unique flavors in food. Here are some classic (and a few creative) pairings to elevate your celebration:

    Märzen (Traditional Oktoberfestbier)

    • Flavor Profile: Malty, toasty, with caramel notes and a smooth finish.
    • Pairs Best With:
      • Roast Chicken (Hendl) – The crisp skin and juicy meat echo the beer’s caramelized malts.
      • Würstl (Sausages) – Pork sausages with mustard highlight Märzen’s subtle sweetness.
      • Cheese: Mild Alpine cheeses like Emmental or Butterkäse.

    Festbier (Modern Oktoberfest Style)

    • Flavor Profile: Lighter golden lager, crisp, slightly hoppy, highly drinkable.
    • Pairs Best With:
      • Pretzels with Obatzda (cheese spread) – The salt and creaminess balance the beer’s light body.
      • Grilled Bratwurst – The clean finish refreshes the palate between bites.
      • Seafood Options – Try with grilled shrimp or smoked trout for a lighter twist.

    Weissbier (Wheat Beer)

    • Flavor Profile: Fruity, yeasty, with banana and clove notes.
    • Pairs Best With:
      • Weißwurst (White Sausage with Parsley & Veal) – A Munich breakfast tradition with sweet mustard.
      • Roast Pork with Apples – Compliments the fruity notes in the beer.
      • Apple Strudel – A dessert pairing that sings with the wheat beer’s spice.

    Dunkel (Dark Lager)

    • Flavor Profile: Rich, nutty, with chocolate and bread crust tones.
    • Pairs Best With:
      • Schweinshaxe (Pork Knuckle) – The roasted, fatty meat finds harmony in Dunkel’s malt depth.
      • Mushroom Dishes – Earthy flavors pair beautifully with darker lagers.
      • Dark Chocolate – A sweet ending with roasted malt resonance.

    Rauchbier (Smoked Beer, from Bamberg)

    • Flavor Profile: Distinct smoky aroma, reminiscent of campfire and smoked meats.
    • Pairs Best With:
      • Smoked Sausages & Ham – Bold, rustic flavors play perfectly together.
      • Grilled Vegetables – The smoke enhances charred flavors.
      • Blue Cheese – The sharp tang softens the beer’s intensity.
    Photo by Michael Obstoj on Pexels.com

    Prost to Tradition!

    Oktoberfest is more than a beer festival—it’s a story of community, heritage, and celebration. From its royal origins to today’s global gatherings, it bridges centuries of Bavarian tradition with modern festivity. Whether you’re sipping an amber Märzen, a golden Festbier, or raising a stein at your local Oktoberfest celebration, you’re joining a tradition over 200 years in the making.

    As sommeliers, we spend our days chasing vintages, swirling glasses, and savoring terroir. But during Oktoberfest, we willingly trade corks for kegs and crystal for steins. Because whether it’s grape or grain, the truth is the same: it’s not what’s in the glass, but who’s at the table. So here’s to friends, flavor, and the joy of raising a glass together—Prost!” 🍻

    Gregory and Tammy Dean, SOMM&SOMM

    So this fall, dust off the Lederhosen, lace up the Dirndl, grab a pretzel, and raise a hearty “Prost!” 🍻

    Cover photo by Michael Obstoj on Pexels.com

  • The World of Sake

    The World of Sake

    History, Styles, and Pairings Beyond Rice.

    Sake is one of those beverages that sparks curiosity the moment it’s poured. Often described as “rice wine,” it sits in a category all its own—neither wine, beer, nor spirit, but a unique fermented drink with an ancient heritage. For sommeliers, wine educators, and enthusiasts alike, sake offers an opportunity to explore tradition, craftsmanship, and unexpected food pairings.

    The Origins of Sake

    The story of sake begins over 2,000 years ago in Japan. Early rice cultivation techniques—likely borrowed from China—allowed rice to be grown in abundance, and fermentation soon followed.

    The earliest forms of sake were very different from what we know today. One of the oldest methods was kuchikami-no-sake, literally “mouth-chewed sake,” in which villagers chewed rice and nuts, then spit the mash into communal vessels. The enzymes in saliva helped convert starches into sugars, and natural yeast performed the fermentation. (Thankfully, brewing techniques evolved.)

    By the 8th century, sake had become a central part of Shinto rituals and court ceremonies. Shrines brewed sake as offerings to the gods, and it became a symbol of purity and community. In fact, even today, sake is still deeply tied to spiritual traditions—shared at weddings, festivals, and new year celebrations as a blessing for harmony and prosperity.

    The artistry lies in the brewer’s choices: how much rice to polish, what yeast strain to use, whether to pasteurize, and how to balance purity with umami.

    Photo by Mike Gonzu00e1lez on Pexels.com

    The Art of Brewing Sake

    Though often called a rice wine, sake production is actually closer to brewing beer, since starch must be converted into sugar before fermentation. The process is meticulous, and every step influences the final flavor:

    1. Rice polishing (Seimai-buai) – Special sake rice (shuzō-kōtekimai) is milled to remove outer layers of protein and fat, leaving a starchy core. The more the rice is polished, the cleaner and more delicate the flavor.
      • Example: Ginjo and Daiginjo styles require at least 40–50% of the rice to be milled away.
    2. Washing, soaking, steaming – The polished rice is carefully hydrated and steamed, ensuring the right texture for fermentation.
    3. Koji-making – The soul of sake. A portion of rice is inoculated with Aspergillus oryzae mold, which produces enzymes to break starch into sugar. This process is done in a hot, humid room, with brewers tending the rice around the clock.

    Beyond Sake: Aspergillus oryzae and the Magic of Soy Sauce

    The same humble mold that transforms rice into the foundation for sake—Aspergillus oryzae—also plays a starring role in one of Japan’s most iconic seasonings: soy sauce. In soy sauce production, A. oryzae is cultivated on a mixture of steamed soybeans and roasted wheat, creating what’s known as koji. The enzymes produced by the mold break down proteins into amino acids and starches into simple sugars.

    This enzymatic alchemy is what gives soy sauce its deep savory quality, rich umami, and characteristic complexity. After koji preparation, the mixture ferments slowly in brine for months or even years, developing the layered flavors that make soy sauce a cornerstone of Japanese cuisine—and an indispensable partner to sake at the dinner table.

    Just as with sake, the artistry lies in balancing time, fermentation, and microbial activity to coax out flavors both bold and nuanced. The presence of A. oryzae in both beverages and condiments highlights Japan’s centuries-long mastery of fermentation as a way of elevating simple grains and beans into cultural treasures.

    1. Shubo (starter culture) – Koji rice, water, yeast, and more steamed rice form the fermentation starter, which builds yeast strength and flavor precursors.
    2. Moromi (main mash) – Over four days, rice, water, and koji are added in stages. This results in a simultaneous saccharification and fermentation—unique to sake.
    3. Pressing, filtering, pasteurization, aging – Once fermentation is complete, sake is pressed to separate the liquid, filtered, pasteurized, and aged (typically for 6–12 months).
    Photo by Tianwang Xiao on Pexels.com

    Types of Sake

    The classification of sake often comes down to rice polishing and whether alcohol is added. Here are the key categories:

    • Junmai – Pure rice sake (no distilled alcohol added). Bold, savory, often higher in umami.
    • Honjozo – A touch of distilled alcohol is added to enhance aroma and texture. Lighter and more fragrant.
    • Ginjo – Rice polished to at least 60%. Aromatic, elegant, fruit-driven.
    • Daiginjo – Rice polished to at least 50%. Luxurious, delicate, highly aromatic.
    • Tokubetsu (“special”) – Indicates a special brewing technique or higher-than-required polishing.
    • Nigori – Cloudy, unfiltered sake with a creamy texture and hint of sweetness.
    • Namazake – Unpasteurized sake. Fresh, lively, must be kept refrigerated.
    • Koshu – Aged sake. Amber-hued with oxidative notes like sherry or Madeira.
    • Sparkling sake – Carbonated, refreshing, often slightly sweet.
    Photo by Nadin Sh on Pexels.com

    Terminology on a Bottle

    When choosing sake, a few key terms help decode what’s inside:

    • Seimai-buai – Rice polishing ratio (% of rice remaining after milling).
    • Nihonshu-do – Sake meter value (SMV). Indicates sweetness or dryness: negative = sweeter, positive = drier.
    • Acidity (San-do) – Higher acidity makes sake crisp and food-friendly.
    • Nama – Unpasteurized. Must be chilled.
    • Genshu – Undiluted. Higher alcohol, often rich and bold.

    Temperature and Glassware

    One of the joys of sake is its versatility in temperature:

    • Chilled (5–10°C / 40–50°F) – Best for delicate, aromatic styles (Ginjo, Daiginjo, Namazake).
    • Room temperature – Junmai and Honjozo shine here, showing full flavor and umami.
    • Warm (40–55°C / 104–131°F) – Brings comfort and amplifies savory notes in robust Junmai or Honjozo. Avoid heating aromatic Ginjo/Daiginjo—heat will mute their elegance.
    Masu box – Ewan Munro from London, UK, CC BY-SA 2.0, via Wikimedia Commons

    Glassware also plays a role:

    • Traditional: small ceramic ochoko cups or wooden masu boxes.
    • Modern: wine glasses, which allow aromatic styles to blossom. Sommeliers often recommend using white wine glasses for premium Ginjo/Daiginjo.
    Attending Sushi-making & Sake-understanding class (2016)

    Classic Pairings

    Sake is famously versatile with food—its low acidity and umami-friendly profile make it shine where wine can struggle.

    • Sushi and sashimi (classic)
    • Tempura (light, crisp styles)
    • Grilled yakitori (umami-rich Junmai)
    • Hot pot dishes (nabe)

    Surprise Pairings

    Sake doesn’t stop at Japanese cuisine. With its balance of umami, sweetness, and subtle acidity, it pairs beautifully with international dishes:

    • Cheese – Creamy Brie with Daiginjo, blue cheese with aged Koshu.
    • Steak – Rich Junmai or Genshu cuts through the fat as well as Cabernet.
    • Spicy Thai or Indian – Nigori or lightly sweet sake balances heat.
    • BBQ – Smoky grilled pork or brisket with Honjozo or Koshu.
    • Chocolate desserts – Nigori sake works as a sweet complement.
    Original and flavored Soju – Photo by Nguyu1ec5n Mu1eabn on Pexels.com

    Soju vs. Sake: What’s the Difference?

    It’s easy to confuse sake with soju, but they’re distinct:

    • Sake – Japanese, brewed, 12–16% ABV, made from rice and water, enjoyed like wine.
    • Soju – Korean, distilled, 16–25% ABV (sometimes higher), traditionally made from rice, sweet potato, or barley. Similar to vodka but softer and often lightly sweet.

    Think of sake as closer to wine/beer, and soju as a spirit. Both, however, share cultural importance and are designed for communal enjoyment.

    Photo by Josu00e9 luis Rivera correa on Pexels.com

    Final Pour

    Sake is more than an exotic curiosity—it’s a reflection of Japan’s culture, history, and artistry. From the precision of rice polishing to the warmth of shared rituals, sake continues to evolve while staying deeply rooted in tradition.

    For sommeliers and enthusiasts alike, sake is an essential part of the conversation when guiding guests through beverage choices. Whether served chilled in a wine glass with sushi, warmed in an ochoko with grilled meats, or poured alongside cheese and chocolate, sake has earned its place on the global table.

    Kanpai! 🍶

    Worth Mentioning: Sake in the Sommelier’s Journey

    One of the distinctions in wine education is how different organizations approach beverages beyond wine. The Court of Master Sommeliers (CMS) places strong emphasis on a broad understanding of not only wine, but also beer, spirits, and sake. This reflects the reality of the dining room, where guests often seek diverse options. By contrast, programs such as the WSET or Society of Wine Educators remain more wine-centric, with limited exploration of sake.

    We were fortunate to dive deep into the world of sake during our CMS studies—learning not just its history and classifications, but how to serve, pair, and present it with confidence. That education continues to enrich our work today, allowing us to share sake’s beauty and versatility with guests who might otherwise overlook this extraordinary beverage.

    Cover photo by Airam Dato-on on Pexels.com

  • Varietal Spotlight: Cabernet Franc

    Varietal Spotlight: Cabernet Franc

    The Unsung Hero of the Vineyard.

    When Cabernet Sauvignon and Merlot take the spotlight, it’s easy to forget the quiet genius standing in the wings: Cabernet Franc. Without this noble grape, the wine world would look very different. It’s the parent of both Cabernet Sauvignon and Merlot, yet it remains one of the most underrated varietals on the shelf.

    Cabernet Franc is the sommelier’s secret weapon—perfumed, versatile, food-friendly, and surprisingly age-worthy. Let’s explore its origins, where it shines, and why it belongs in your glass.

    Photo by Andrew Patrick Photo on Pexels.com

    Origins & History

    Cabernet Franc first appeared in 17th-century France. Cardinal Richelieu is said to have brought cuttings to the Loire Valley, where monks tended it carefully in Bourgueil and Chinon. The grape was affectionately called “Breton”, named after Abbot Breton, one of its earliest champions.

    Modern DNA profiling unlocked its true importance: Cabernet Franc is the parent of Cabernet Sauvignon (crossed with Sauvignon Blanc) and Merlot (crossed with Magdeleine Noire des Charentes). Without it, Bordeaux as we know it would not exist.

    Where Cabernet Franc Shines

    Loire Valley, France – The Spiritual Home

    Agne27, CC BY-SA 3.0, via Wikimedia Commons

    Pairing Tip: Loire Cab Franc is perfection with roast chicken, duck breast, or chèvre (goat cheese).

    Bordeaux, France – The Architect of Blends

    In the Right Bank (Pomerol & St-Émilion), Cabernet Franc adds aromatics and finesse to Merlot-driven blends.

    • Iconic Example: Château Cheval Blanc (St-Émilion), often 60% Cabernet Franc.
    • Flavor Profile: Black cherry, cedar, crushed gravel.
    • Best With: Lamb, venison, or a rich beef bourguignon.

    Italy – Rustic Charm Meets Power

    • Friuli-Venezia Giulia: Savory, herbal, and earthy.
    • Tuscany (Bolgheri): Super Tuscan producers use Cab Franc for power and polish.

    Must-Try Bottles:

    Food Match: Wild boar ragù, porcini risotto, or bistecca alla Fiorentina.

    New World – A Rising Star

    • United States: Napa, Sonoma, Washington, and New York’s Finger Lakes deliver everything from ripe berry-driven Cab Franc to Loire-inspired elegance.
    • Argentina (Uco Valley): Bold and mineral, with vibrant fruit. Try El Enemigo Cabernet Franc.
    • South Africa (Stellenbosch): Spice-driven, earthy examples from producers like Warwick Estate.
    Photo by ROMAN ODINTSOV on Pexels.com

    In the Glass: Tasting Profile

    • Aromas: Violet, graphite, raspberry, redcurrant, pencil shavings, pepper, and sometimes a signature green bell pepper note.
    • Palate: Medium body, moderate tannins, fresh acidity, with a spectrum from juicy red fruit to earthy spice.
    • Aging Potential: Excellent. With time, Cab Franc evolves into flavors of truffle, leather, and tobacco.

    Food Pairing Ideas

    Cabernet Franc’s elegance and acidity make it one of the most food-friendly red wines.

    •  Duck breast with cherry gastrique → Loire Cab Franc
    •  Goat cheese & charcuterie → Chinon
    •  Mushroom & lentil ragù → Saumur-Champigny
    •  Herb-marinated lamb chops → St-Émilion
    •  Stuffed peppers or mushroom stroganoff → Friuli Cab Franc

    Recipes to Try with Cabernet Franc

    Duck Breast with Cherry-Red Wine Sauce

    Pair With: Chinon or St-Émilion

    Ingredients (serves 2):

    • 2 duck breasts, skin scored
    • 1 cup pitted cherries
    • ½ cup Cabernet Franc
    • 1 tbsp balsamic vinegar
    • 1 tbsp butter
    • Salt & pepper
    1. Season duck, sear skin-side down until crisp (8 min). Flip, cook 3–4 more minutes. Rest.
    2. Deglaze pan with Cab Franc, add cherries & balsamic, reduce to syrup.
    3. Whisk in butter, slice duck, serve with sauce.

    Mushroom & Lentil Ragù (Vegetarian Comfort)

    Pair With: Saumur-Champigny or Friuli Cabernet Franc

    Ingredients (serves 4):

    • 1 cup green lentils, cooked
    • 2 tbsp olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 lb mushrooms (mixed), chopped
    • 1 tsp thyme
    • 1 cup vegetable stock
    • ½ cup Cabernet Franc
    • Salt, pepper, parsley

    Method:

    1. Sauté onion & garlic in olive oil until golden. Add mushrooms & thyme, cook until browned.
    2. Deglaze with Cab Franc, reduce. Add lentils & stock, simmer until thick.
    3. Serve over creamy polenta or pasta.

    Fun Facts & Lore

    • Cabernet Franc is sometimes called “the poet’s grape” in the Loire.
    • Without Cab Franc, we wouldn’t have Cabernet Sauvignon, Merlot, or Carmenère.
    • Sommeliers often call it their desert island red—it pairs with nearly everything.
    • Cabernet Franc tends to ripen earlier than Cabernet Sauvignon, making it valuable in cooler climates.

    Final Pour

    Cabernet Franc may never command the fame of Cabernet Sauvignon, but it brings an elegance, fragrance, and food-friendliness all its own. Whether you’re sipping a Loire Valley Chinon (my favorite), a Tuscan Paleo Rosso, or an Argentine El Enemigo, you’re drinking history—and the soul of Bordeaux itself.

    Next time you’re browsing bottles, reach for the unsung hero. Your palate (and dinner table) will thank you. Cheers 🍷

    Cover photo by Ursula Brühl, Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof – 76833 Siebeldingen, GERMANY, CC BY-SA 4.0, via Wikimedia Commons

  • How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    Tammy and I travel for food and drink the way others chase sunsets — with an agenda, a notebook, and an appetite for the unexpected. On a three-day jaunt to St. Augustine to celebrate our 44th wedding anniversary we found plenty to love, but one evening at Castillo Craft Bar + Kitchen quietly rearranged the star chart: this was not simply a nice hotel meal. It was a masterclass in what service, craft cocktails, and properly thought-out cooking can do when they cooperate.

    The Prosecco Welcome — and a Thoughtful Surprise

    Earlier that afternoon, we discovered a chilled bottle of Prosecco waiting in our room’s refrigerator — a quiet gesture from the team that set the tone before we even stepped into the restaurant. When we did arrive (an hour ahead of our reservation), we were greeted with a fresh glass of Prosecco, introduced to the staff, and seated by the window.

    Then came the moment that sealed Castillo’s reputation in our minds: shortly after we were seated, a lively family of 13 or 14 adults and children was placed nearby. The children, understandably, vied for attention while the adults settled into animated conversation. Within minutes, the restaurant manager, Daniel, intervened with effortless class. He moved us to a private dining room with a single table for twelve — effectively giving us the most private, romantic setting in the house. It was an astute and gracious move, and one we will never forget.

    Cocktails with Gravitas

    We decided to begin with classics: Tammy ordered an Aviation, I a Paper Plane. Both were mixed with respect for tradition. The Aviation balanced lemon’s tart brightness with the nutty-cherry note of maraschino and a whisper of crème de violette — floral but never perfumey. The Paper Plane, a test of proportion, was taut and bittersweet, bourbon’s warmth underpinning Aperol’s orange bitterness and amaro’s herbal pull. Two classics rendered with conviction.

    Quick Sidebar… you know we love craft cocktails! Our books are now available on Amazon

    Amazon: SIPS & STORIES: Twists on the Classics

    Amazon: SIPS & STORIES: Botanical Wonders

    Starters with Intention

    • Spanish Onion Soup (Castillo’s twist): Dry sherry lifted the base of caramelized onions, Manchego added a salty sheep’s-milk edge, and Gruyère brought nutty depth. The bread held texture rather than sinking into soggy oblivion. Purposeful, not gimmicky.
    • Pan-Seared Scallops: Golden exterior, luminous center — textbook scallops. Grapefruit and Brussels slaw delivered acid and bitterness; toasted walnuts brought texture and a subtle caramelized edge; parsnip purée offered a sweet earthiness. A dish of balance and contrast.

    The Mains — Precision and Poise

    We ordered separately and shared:

    • Dry-Aged Duck Breast — with confit, potato purée, seared tomato and mushrooms, and a cherry-coffee demi-glace. The duck was properly seared and the fat rendered cleanly. The demi-glace married classic cherry with a clever roasted coffee bitterness that harmonized with the mushrooms. A modern, inventive take that never felt like a stunt.
    • 6-oz Filet Mignon — with potato purée, root vegetables, charred mushrooms, and a blackberry-port demi. Filet is mild by nature; the demi provided fruit depth without over-reduction. Charred mushrooms contributed savory grounding.

    The Wine Choice

    We chose a Burgundy Pinot Noir. Its red cherry and earthy underbrush notes paired seamlessly with the duck’s cherry-coffee sauce, while its acidity and gentle tannins refreshed each bite of filet and demi. A Cabernet would have bullied the plates; Pinot offered conversation instead of domination.

    Sweet Farewell and Spirited Encore

    Dessert arrived in the form of raspberry-filled chocolate truffles — tartness wrapped in richness, a refined way to close. But the evening wasn’t over. Daniel and his team drew us into conversation about mixology, inviting us to sample cocktails destined for the next menu. To be trusted with in-progress creations, to taste and talk shop with equal enthusiasm, was the rarest gift of all: inclusion.

    A Recommendation from a Picky Pair

    Castillo Craft Bar + Kitchen may technically be a hotel restaurant, but that label undersells it. Here, cocktails are crafted with reverence, dishes are built on contrasts and precision, and service is the invisible framework that allows it all to shine. The thoughtful surprise of Prosecco, Angelica’s professional warmth, Daniel’s extraordinary attentiveness in relocating us to a private space, and the invitation to taste what’s to come all combined to turn our 44th anniversary into a celebration of craft and care.

    For those who care about detail, timing, and the artistry behind both food and drink, Castillo Craft Bar + Kitchen is not just a place to dine — it’s a destination to remember. Cheers 🥂

    Note on images: We were so engaged with the staff and enamored by the experience that we didn’t stop to take photos during our anniversary dinner. Fortunately, the images featured throughout this article are sourced from Castillo Craft Bar + Kitchen’s website, which offers up-to-date visuals that accurately reflect the atmosphere, cuisine, and presentation we enjoyed.

  • Portugal Uncorked

    Portugal Uncorked

    Exploring the Heart and Soul of Portuguese Wines.

    When people hear “Portugal,” their minds often jump to Port—those rich, fortified wines enjoyed by candlelight or at the end of a decadent meal. But to focus solely on Port is to miss the vast and vibrant wine world that Portugal offers. From crisp whites kissed by the Atlantic breeze to sultry reds born from sun-drenched valleys, Portugal is one of Europe’s most exciting, diverse, and underrated wine-producing countries.

    A Glimpse Into Portugal’s Wine Legacy

    Portugal’s winemaking history stretches back over 4,000 years. The Phoenicians, Romans, Moors, and even the Knights Templar played a part in shaping the country’s viticultural heritage. Unlike many European countries that focus heavily on international varietals, Portugal leans proudly into its indigenous grapes—with over 250 native varieties cultivated across a tapestry of microclimates and terroirs.

    The result? Wines that are authentically Portuguese—flavorful, food-friendly, and full of character.

    Key Portuguese Wine Regions & Their Distinctive Wines

    Photo by Olga Shenderova on Pexels.com

    Vinho Verde (Minho) – Crisp, Zesty, Youthful Whites

    Located in the lush, green northwest, Vinho Verde literally means “green wine,” but the name refers to the wine’s youthfulness rather than its color.

    • Signature Grapes: Alvarinho (Albariño in Spain), Loureiro, Arinto
    • Style: Light-bodied, often slightly effervescent with high acidity
    • Tasting Notes: Lime, green apple, melon, fresh herbs
    • Perfect Pairing: Grilled sardines, shrimp ceviche, Vietnamese spring rolls

    Recipe Pairing: Portuguese Shrimp Rice (Arroz de Marisco)
    A tomato-based seafood rice dish brimming with clams, mussels, and prawns. Vinho Verde cuts through the richness with zippy freshness.

    Douro Valley – Rugged Reds & Legendary Ports

    One of the oldest demarcated wine regions in the world (est. 1756), the Douro is home to breathtaking terraced vineyards carved into steep schist hillsides. Though known for Port, it also produces powerful dry red wines.

    • Signature Grapes: Touriga Nacional, Tinta Roriz (Tempranillo), Touriga Franca
    • Style: Bold, structured reds with dark fruit and floral elegance
    • Tasting Notes: Black cherry, violet, slate, cocoa
    • Perfect Pairing: Lamb stew, grilled ribeye, mushroom risotto
    Photo by Andrew McLeod on Pexels.com

    Recipe Pairing: Portuguese Lamb Stew (Ensopado de Borrego)
    Slow-cooked lamb with garlic, red wine, and bay leaves. A Douro red complements the intensity with grace and power.

    Dão – Elegant, Age-Worthy Reds

    Tucked inland, the Dão region is often dubbed the “Burgundy of Portugal” for its finesse and structure.

    • Signature Grapes: Touriga Nacional, Alfrocheiro, Jaen (Mencía)
    • Style: Earthy, medium- to full-bodied reds with freshness and ageability
    • Tasting Notes: Raspberry, leather, dried herbs, mineral
    • Perfect Pairing: Duck breast, truffle pasta, mushroom-lentil burgers

    Alentejo – Warm, Generous, Sun-Kissed Wines

    Covering nearly a third of the country, Alentejo’s sun-baked plains yield juicy, approachable reds and ripe whites. Often the gateway region for those new to Portuguese wines.

    • Signature Grapes: Antão Vaz, Aragonês (Tempranillo), Trincadeira
    • Style: Plush reds and full-bodied whites
    • Tasting Notes: Baked plum, vanilla, almond, honeysuckle
    • Perfect Pairing: BBQ chicken, pork tenderloin, creamy polenta

    Bairrada – Sparkling Gems and Baga’s Boldness

    Coastal Bairrada is the land of sparkling wines and the quirky red grape Baga, which produces tannic, high-acid reds that age magnificently.

    • Signature Grapes: Baga (red), Maria Gomes, Bical (white)
    • Style: Lean sparkling wines, and tannic, age-worthy reds
    • Tasting Notes: Cranberry, tobacco, tart cherry, wet earth
    • Perfect Pairing: Duck confit, aged Manchego (my favorite), Portuguese suckling pig (Leitão)

    Setúbal Peninsula – Fortified Muscat Magic

    Known for Moscatel de Setúbal, a fortified sweet wine made from Muscat of Alexandria.

    • Tasting Notes: Orange blossom, caramelized fig, spice
    • Pairing Tip: Enjoy with blue cheese, orange tart, or cinnamon custard pastries

    The Undiscovered Whites of Portugal

    Beyond Vinho Verde, Portugal’s white wines are fascinating and food-loving. Look for:

    • Encruzado (Dão): Balanced and age-worthy, similar to white Burgundy.
    • Antão Vaz (Alentejo): Rich, creamy whites with citrus and stone fruit.
    • Arinto (all over): High-acid, lemony whites with aging potential.

    These whites shine with shellfish, creamy cheeses, roast chicken, or herbed pork.

    Photo by Charlotte May on Pexels.com

    Sangria Portuguesa: A Rustic & Robust Red Sangria

    A summer favorite—this recipe puts a Portuguese twist on sangria by using a bold red from the Douro or Alentejo, and infusing it with the flavors of the Iberian countryside.

    Sangria do Douro

    • 1 bottle Douro Red Wine (Touriga Nacional blend)
    • 1/4 cup Aguardente (or brandy)
    • 1/4 cup orange liqueur (like Licor Beirão or Cointreau)
    • 1/4 cup fresh orange juice
    • 2 tablespoons brown sugar
    • 1 cinnamon stick
    • 1 sliced orange
    • 1 sliced apple
    • 1/2 cup sliced red grapes
    • 1/2 cup sparkling water (or tonic) for a refreshing fizz
    • Optional: fresh mint sprigs
    1. In a large pitcher, combine sugar, fruit, cinnamon, and juice. Muddle lightly.
    2. Add red wine, aguardente, and orange liqueur. Stir well.
    3. Chill for 4+ hours or overnight.
    4. Just before serving, add sparkling water and stir gently.
    5. Garnish with mint and serve over ice.

    Pair with:

    • Spicy grilled chorizo
    • Tapas-style cheeses and olives
    • Roast chicken with peri-peri seasoning

    Related Article: Sangria: A Storied Sip Through Time, Terroir, and Tradition

    Portuguese Cheese & Wine: A Match Made in the Douro

    • Queijo da Serra + Dão Red: Creamy, nutty sheep’s milk cheese with earthy reds.
    • Azeitão + Arinto: A rich, buttery cheese offset by citrusy freshness.
    • São Jorge + Alentejo Red: Hard cow’s milk cheese with meaty, bold reds.
    Photo by Maria das Dores on Pexels.com

    Why Portugal Deserves Your Glass

    Portuguese wines offer unmatched value, diversity, and authenticity. They bridge old-world charm with fresh energy, and speak proudly of their roots. Whether you’re sipping a chilled glass of Vinho Verde on the porch or pairing a brooding Douro red with grilled lamb, you’re experiencing centuries of history in a single glass.

    So the next time you’re exploring a wine shop, skip the predictable and say “sim” to Portugal. Saúde! 🍷

    SOMM&SOMM Recommended Wines to Try:

    Cover Photo by Kampus Production on Pexels.com

  • How to Enjoy White Wines After Labor Day

    How to Enjoy White Wines After Labor Day

    There’s an old saying in fashion that you shouldn’t wear white after Labor Day. Somewhere along the line, people got it into their heads that wine followed the same rule. As if a glass of Sauvignon Blanc had to be packed away with the linen pants and straw hats, waiting patiently in the cellar until Memorial Day gave it permission to come back out.

    The truth is far simpler: wine doesn’t read calendars. White wines, in particular, have far too much personality, versatility, and downright charm to be relegated to a single season. If anything, they may be at their most interesting in the cooler months, when the foods on the table get heartier, the evenings stretch longer, and we start looking for comfort in every sip.

    Sidebar: The Origins of the “No White After Labor Day” Rule

    This curious rule wasn’t really about fashion at all. In the late 1800s and early 1900s, America’s old-money elite used it as a sneaky way to separate themselves from the newly wealthy. White clothing was linked to summer vacations and leisure, and the social code dictated that once Labor Day passed, you swapped white linen for darker fabrics. It was less about “style” and more about “status.”

    Fast-forward to today, and nobody cares if you wear white jeans in November—but somehow poor Chardonnay got lumped in with linen suits, as if it too had to go into storage. The good news? Wine never signed that contract.

    Photo by cottonbro studio on Pexels.com

    Whites That Warm the Soul

    The crisp, chilled whites of summer can feel like a plunge into the pool, refreshing but fleeting. After Labor Day, our palates start to crave something more grounding. Enter the fuller-bodied whites—think oaked Chardonnay, Viognier, and white Rhône blends—that carry a little more weight, a little more texture, and just enough richness to match heartier seasonal meals.

    Sommelier’s Note: Temperature Matters

    When the weather cools, let your whites warm up too. Serve that Chardonnay at 50–55°F instead of a frosty 40°F—you’ll notice the texture broadens, the oak shows more finesse, and the wine feels downright cozy.

    Pairing Whites with Fall Flavors

    The real fun of white wines in autumn is discovering how beautifully they play with fall’s pantry: roasted squashes, sage-laced stuffing, buttery mashed potatoes, and slow-braised poultry. While red wines often steal the stage, whites bring a freshness and aromatic lift that can make rich dishes feel balanced instead of heavy.

    Think Gewürztraminer with spiced pumpkin soup, or Riesling with roast pork and apples. A Chenin Blanc’s gentle orchard fruit notes practically beg for roasted root vegetables.

    Sommelier’s Note: Why It Works

    Acidity in white wine is your secret seasoning. Just as a squeeze of lemon brightens roasted chicken, a sip of Riesling or Chenin cuts through richness and lifts the entire dish.

    Related article on wine pairing: Demystifying Wine+Food for Real-Life Moments

    Photo by Pavel Danilyuk on Pexels.com

    White Wines by the Fireside

    Imagine a glass of oaked California Chardonnay or an Alsatian Pinot Gris alongside a crackling fireplace. These wines carry subtle notes of vanilla, baking spice, and roasted nuts—flavors that feel at home in a wool blanket as much as at a dinner table. Unlike summer’s poolside pours, these whites encourage you to linger, sip slowly, and enjoy the warmth of their depth.

    Sommelier’s Note: Glassware Swap

    Don’t be afraid to serve richer whites in a Burgundy bowl (the same glass you’d use for Pinot Noir). The wide bowl lets the wine breathe and amplifies those toasty, autumnal aromatics.

    Holiday Whites Worth Celebrating

    From Thanksgiving to New Year’s Eve, white wines bring an elegance to the table that reds sometimes bulldoze. A white Burgundy can dance with turkey and gravy; a sparkling Chenin or Blanc de Blancs can carry a celebration from appetizers through dessert.

    The beauty of whites during the holidays is their ability to flex—they’re bright enough to cut through decadent dishes, but sophisticated enough to hold court in a room full of reds.

    Sommelier’s Note: A Thanksgiving Trick

    Skip the Cabernet with turkey—it’s too tannic and dries out the bird. Instead, reach for Gewürztraminer, Viognier, or Chenin Blanc. Their aromatics and round texture echo the herbs and savory sides, making them symphonic with the meal.

    Photo by Cup of Couple on Pexels.com

    A Toast Beyond the Calendar

    So here’s the secret every sommelier knows: white wine doesn’t care what month it is, and neither should you. A glass of Chenin Blanc can be as cozy as a knitted sweater when paired with roasted squash. A golden, honeyed Sauternes can feel like a holiday carol in liquid form. And yes, a crisp Sauvignon Blanc can cut through the richness of Thanksgiving turkey just as neatly as it slices through a summer salad.

    If anything, cooler months invite us to lean into whites more deeply—to serve them a little warmer, pair them a little bolder, and let them shine against the hearty, savory dishes of autumn and winter. The next time someone wrinkles their nose at your glass of Riesling in October, just smile and remind them: the old “rules” were made for clothes, not for cellars.

    Raise your glass, lean into the season, and enjoy whites all year long. After all, wine is meant to be shared, savored, and celebrated—not shelved with the summer wardrobe.

    Cheers 🍷

    Sommelier’s Final Note: The best rule in wine is this: drink what you love, when you love it. Pair with heart, pour with joy, and you’ll always be in season.

    You might also like this article: Celebrating Labor Day

  • Beyond Bordeaux

    Beyond Bordeaux

    Emerging Regions and Grapes to Know.

    Bordeaux, Napa, Tuscany—we love them, we know them, we celebrate them. But what if I told you that some of the most exhilarating wines today are coming from volcanic islands, foggy valleys, or vineyards nestled between deserts and ocean? And what if I told you that grapes you’ve barely heard of are producing wines that rival—and in some cases outperform—the greats?

    Welcome to the vinous underworld of Assyrtiko, Chenin Blanc, and a global constellation of rising stars. This isn’t wine snobbery. This is wine discovery. This is beyond Bordeaux.

    Photo by gravity cut on Pexels.com

    Assyrtiko – Greece’s Salty, Sun-Kissed Secret

    Origin: Santorini, Greece
    Style: Bone-dry, citrus-driven white with volcanic minerality and thrilling acidity

    How to Pronounce Assyrtiko (Without Spitting Your Spanakopita):
    It’s Ah-SEER-tee-koh, not “A-sir-tick-oh,” “Ass-er-what-now,” or “A-sushi-taco” (yes, we’ve heard it all).

    Just remember:
    It’s crisp, not cryptic.
    Greek to you? Not anymore!

    Say it right and the bottle just might pour itself. 😄

    The Story

    Born on the sun-drenched, wind-scoured island of Santorini, Assyrtiko is a survivor. These ancient vines, many over 70 years old and ungrafted due to phylloxera-free volcanic soil, are trained in a unique “kouloura” (basket) shape to protect the grapes from fierce Aegean winds.

    In the Glass

    Imagine squeezing a lemon over a pile of wet rocks while standing on a Mediterranean cliffside 😂. That’s Assyrtiko. It’s bracing. Salty. Electric. A wine that doesn’t ask for your opinion—it commands your attention.

    Flavors: Lemon peel, flint, saline, white peach
    Pairings: Grilled octopus (I’m looking at you, Dima), oysters, feta-stuffed peppers, lemon chicken, or sushi with a citrus ponzu

    Where Else to Find It

    • Drama & Macedonia (Northern Greece): Rounder, fruitier expressions
    • Australia (Clare Valley, McLaren Vale): New World spice and texture
    • California (Paso Robles, Lodi): Experimental vineyards are testing the grape’s heat tolerance

    SOMM&SOMM Tip: Want to impress at your next seafood dinner? Bring an Assyrtiko. It’s the Chablis-lover’s Greek cousin.

    Agne27, CC BY-SA 3.0, via Wikimedia Commons

    Chenin Blanc – The Shape-Shifter from the Loire (and Beyond)

    Origin: Loire Valley, France
    Style: Anything from bone-dry to unctuously sweet to méthode traditionnelle sparkling

    The Story

    Once dismissed as a workhorse white in bulk wine, Chenin Blanc is having a renaissance. It’s the ultimate chameleon—able to take on almost any style and terroir. In the Loire, it’s noble and restrained. In South Africa, it’s exuberant and tropical. In California, it’s quietly staking its claim as the “next big thing.”

    In the Glass

    Chenin Blanc offers an orchestra of orchard fruit, flowers, acidity, and a waxy texture that makes sommeliers swoon. Dry or sweet, still or sparkling, there’s a Chenin for every mood.

    Flavors: Green apple, quince, lanolin, honeysuckle, citrus zest
    Pairings: Thai curry, pork chops with apples, roast duck, spicy ramen, goat cheese, or peach cobbler (for off-dry versions)

    Dean Family Recipe 😉

    Where It Shines

    • Loire Valley (Vouvray, Savennières): Regal and layered
    • South Africa (Stellenbosch, Swartland): Zesty, tropical, and textural
    • California (Clarksburg, Mendocino): Bright with honeysuckle and stone fruit
    • India (Nasik Valley): Light-bodied and floral, perfect with spicy dishes

    SOMM&SOMM Tip: Always check the label for sweetness level. A dry Savennières and a demi-sec Vouvray are two very different animals—but equally delicious in their own way.

    Beyond the Grapes – Global Terroirs You Need to Know

    Let’s go even further beyond the usual suspects. Here are four emerging wine regions—and their must-try grapes—that should be on every wine lover’s radar:

    Valle de Guadalupe, Mexico

    Signature Grapes: Nebbiolo, Tempranillo, Chenin Blanc
    Style: Bold reds and zesty whites with desert-meets-ocean personality
    Why It Matters: Baja California’s Valle de Guadalupe is like Napa in the 1970s—experimental, passionate, and still defining itself. Hot days, cool nights, and ocean breezes create a perfect storm of ripeness and elegance.

    Try: Monte Xanic Chenin Colombard blend – refreshing, floral, and great with fish tacos.

    Tokaj, Hungary (but Not Just for Sweet Wines!)

    Signature Grapes: Furmint, Hárslevelű
    Style: Bone-dry, mineral whites that can age for decades
    Why It Matters: While famous for its dessert wines, Tokaj is finally getting recognition for its dry styles—Furmint especially, which offers Riesling-like acidity with the texture of white Burgundy.

    Try: Dry Furmint with roast chicken or miso-glazed cod.

    Uruguay

    Signature Grapes: Tannat, Albariño
    Style: Structured reds, salty whites
    Why It Matters: This small South American country is quietly producing elegant Tannat (yes, the beastly grape from Madiran) with softer tannins, plus gorgeous coastal Albariño that rivals Galicia’s best.

    Try: Garzón Albariño with ceviche or grilled shrimp.

    England

    Signature Grapes: Chardonnay, Pinot Noir (Sparkling Wine)
    Style: Traditional method sparkling with high acidity and chalky minerality
    Why It Matters: English sparkling wine is no longer a joke—it’s a juggernaut. With chalk soils like Champagne and a warming climate, producers in Sussex and Kent are now winning international blind tastings.

    Photo by Petra Ryan on Pexels.com

    Try: Nyetimber or Gusbourne Brut with fish and chips (seriously).

    Why You Should Drink Beyond Bordeaux

    We’re not saying give up your Bordeaux blends, your Brunellos, or your Barolos. We’re saying your palate deserves a passport. There’s never been a better time to explore terroirs that aren’t bound by tradition. These regions and grapes—Assyrtiko, Chenin Blanc, Furmint, Tannat, Albariño, and beyond—are writing a new chapter in the world of wine. One where the map is still being drawn.

    Photo by cottonbro studio on Pexels.com

    So next time you shop or dine, go off the grid. Ask for something weird. Order something unpronounceable. And raise a glass to the next great classic.

    Cheers to the future of wine 🍷

    Gregory and Tammy Dean are sommeliers, wine educators, and co-creators of the SIPS & STORIES book series. When they’re not exploring emerging wine regions or debating whether Assyrtiko is better than Chablis (spoiler: sometimes it is), they’re helping wine lovers drink better, bolder, and beyond the expected.

    Cover photo by ongchinonn, CC0, via Wikimedia Commons

  • The Art of Blending Wine Varietals

    The Art of Blending Wine Varietals

    Blending wine is one of the most romantic and yet technical aspects of winemaking. It’s where science kisses art, and where individual grape varietals—like characters in a novel—bring their own personalities to the glass, playing leading roles or quietly stealing scenes. In the right hands, blending can elevate a good wine into a great one, smoothing rough edges, boosting aroma, balancing acidity, deepening color, and extending the finish.

    But which grapes are the true soulmates? Which ones are better together than they are apart? And are there any surprising flings—say, a red grape that cozies up with a white in the same bottle? Let’s swirl into the world of perfect matches—wine blends that just work.

    Photo by Jep Gambardella on Pexels.com

    Why Blend in the First Place?

    Before we dive into grape couples therapy, let’s clarify why winemakers blend at all:

    • Balance: A soft Merlot might need a tannic backbone from Cabernet Sauvignon. A juicy Grenache may need a splash of Syrah to add color and spice.
    • Complexity: Different grapes contribute layers of flavor, aroma, and mouthfeel.
    • Consistency: Vintage variation happens. A weaker year for one grape might be rescued by another.
    • Structure & Aging Potential: Some grapes age better than others. Adding a more structured variety can extend cellar life.
    • Expression of Terroir: Blending local varietals creates wines that reflect a region’s unique fingerprint.

    The Classic Duos (And Trios, and Quartets…)

    Merlot + Cabernet Franc + Cabernet Sauvignon (Right Bank Bordeaux Style)

    • Why It Works: Merlot brings plush red fruits and a silky texture. Cabernet Franc adds aromatic lift—think violet, sage, and pepper—and acidity. Cabernet Sauvignon lends structure, black fruit, and ageability.
    • Appeal to Winemakers: This is elegance meeting muscle. Each variety contributes something essential: flesh, fragrance, and frame.
    • Where to Find It: Saint-Émilion and Pomerol in Bordeaux, and inspired blends across Napa, Washington State, and South Africa.

    Syrah + Grenache + Mourvèdre (aka GSM Blend)

    • Why It Works: Grenache is juicy and aromatic, Syrah adds dark fruit and smoky spice, and Mourvèdre contributes tannin, earthy depth, and longevity.
    • Appeal to Winemakers: It’s a harmonious triangle. Grenache can lack color and tannin, which Syrah and Mourvèdre correct beautifully.
    • Where to Find It: Southern Rhône (like Châteauneuf-du-Pape), Languedoc, Australia (especially Barossa), and increasingly in Paso Robles, California.

    🍷 Cabernet Sauvignon + Merlot (Left Bank Bordeaux Style)

    • Why It Works: Cabernet’s rigid tannins and dark fruit meet Merlot’s soft texture and plummy roundness.
    • Appeal to Winemakers: Like an arranged marriage that becomes a love story, Merlot tames Cabernet’s austerity and makes it more accessible.
    • Bonus: Add a little Petit Verdot or Malbec for color and spice, or Cabernet Franc for elegance.

    Tempranillo + Garnacha (Spain’s Dynamic Duo)

    • Why It Works: Tempranillo is savory, structured, and elegant, while Garnacha is ripe, sweet-fruited, and juicy.
    • Appeal to Winemakers: Garnacha makes Tempranillo more generous and fruit-forward, particularly in Rioja and Navarra.
    • Flavor Profile: Think cherries, leather, spice, and sunbaked earth.
    Photo by Nadin Sh on Pexels.com

    Obscure but Magical Blends

    Sagrantino + Sangiovese (Italy, Umbria)

    • Why It Works: Sagrantino is brutally tannic and powerful. Sangiovese softens it with cherry brightness and acidity.
    • Appeal to Winemakers: It’s like turning down the volume without losing the melody.
    • Where to Find It: Montefalco Rosso DOC.

    Touriga Nacional + Tinta Roriz + Touriga Franca (Portugal)

    • Why It Works: These are the powerhouse grapes of Port, but also make incredible dry reds.
    • Touriga Nacional brings floral aromas and concentration, Tinta Roriz (Tempranillo) adds spice and structure, and Touriga Franca offers softness and elegance.
    • Appeal to Winemakers: They allow for complex, bold wines with excellent aging potential—Port or not.
    Négrette Leaves – Marianne Casamance, CC BY-SA 4.0, via Wikimedia Commons

    Négrette + Malbec + Fer Servadou (Southwest France)

    • Why It Works: Négrette is floral and lush, Malbec adds depth and meatiness, and Fer Servadou (aka Braucol) brings pepper and rustic tannins.
    • Where to Find It: Fronton and Gaillac, where winemakers blend local heritage grapes to craft expressive, terroir-driven wines.

    Wait… Red and White Grapes Together? Oh Yes.

    Côte-Rôtie’s Secret Ingredient: Viognier

    • Why Add a White to Red? In Côte-Rôtie (Northern Rhône), up to 20% Viognier can be co-fermented with Syrah. The Viognier stabilizes color, lifts the aromatics, and adds an exotic perfume of apricot and florals.
    • Flavor Bonus: The result is a hauntingly elegant red with ethereal aromatics and surprising finesse.

    Chianti’s Old School White Grapes

    • Did You Know? Until recently, traditional Chianti recipes included white grapes like Trebbiano and Malvasia. While now largely phased out, they helped soften the wine and add brightness.
    • Modern Take: Many winemakers now skip this for purity of Sangiovese, but a few holdouts cherish the old way.
    Petit Verdot – Eric 先魁 Hwang, CC BY 2.0, via Wikimedia Commons

    Petit Verdot: The Spice Cabinet Grape

    • Why Winemakers Use It: Petit Verdot is the saffron of the blend world—a little goes a long way. It adds inky color, tannic structure, black fruit, and violet aromas.
    • When It’s Added: Usually less than 10%, it’s used to boost a blend’s aging potential or fill out a mid-palate that feels hollow.
    • Hidden Superpower: In warm vintages or climates, it can step into a leading role (see: Australia or Napa Valley).

    Cabernet Franc: The Unsung Hero

    • Why Add It to Merlot? Cabernet Franc is often added to lift aromatics (herb, floral, pencil shavings) and acidity. Merlot can be plush but flabby on its own; Franc provides a frame.
    • Appeal to Winemakers: It “brightens the room” without overpowering the other guests.
    • Where to See It Shine: Pomerol and Saint-Émilion blends; also a solo star in Loire (Chinon, Saumur-Champigny).
    Photo by Grape Things on Pexels.com

    Some Grapes Just Prefer Company

    These varietals are often better together than alone:

    VarietalOften Blended WithWhy
    GrenacheSyrah, MourvèdreLacks tannin & color but brings ripe fruit
    MalbecCabernet Sauvignon, MerlotAdds color and juicy plum fruit
    CarignanGrenache, SyrahRustic alone, but boosts acidity and color
    CinsaultGrenache, SyrahDelicate, floral, and fruity—great supporting actor
    ZinfandelPetite Sirah, Alicante BouschetAdds color, depth, and longevity
    RoussanneMarsanne, ViognierComplex, waxy texture balanced by fruit and lift

    The Winemaker’s Palette

    Blending is like composing music or painting a landscape. The goal is harmony—but not homogeneity. Each grape is chosen for its role:

    • The Bass Line (Structure): Cabernet Sauvignon, Tannat, Sagrantino
    • The Melody (Fruit & Brightness): Merlot, Tempranillo, Grenache
    • The Harmony (Aromatics): Cabernet Franc, Viognier, Touriga Franca
    • The Spice (Accent & Complexity): Petit Verdot, Mourvèdre, Malbec

    Try This at Home!

    Want to explore blends for yourself?

    Host a blending party:

    1. Taste each alone.
    2. Buy three single-varietal wines (like Merlot, Cabernet Sauvignon, and Petit Verdot).
    3. Start blending! Try 60/30/10 or 70/20/10 splits and taste the difference.
    4. Have fun naming your creations!
    Photo by ROMAN ODINTSOV on Pexels.com

    Final Pour

    In the end, blending is about more than just grape chemistry—it’s about telling a story. Some grapes sing solo arias, but others form choirs. When blended thoughtfully, they become greater than the sum of their parts. Whether classic or obscure, structured or aromatic, red or white, the world of wine blends is a symphony waiting to be sipped.

    So next time you swirl a glass of Bordeaux, Rhône, Rioja—or something more exotic—raise a toast to the perfect matches inside.

    Cheers to the blend! 🍷

    Cover photo by yashima, CC BY-SA 2.0, via Wikimedia Commons

  • Varietal Spotlight: Txakoli

    Varietal Spotlight: Txakoli

    Spain’s Slightly Fizzy, Totally Zesty Coastal Secret.

    Picture this: You’re sitting on a seaside terrace in the Basque Country of northern Spain. A server approaches with a green bottle, lifts it shoulder-high, and pours a stream of white wine into your glass from a foot above. You hear a faint hiss, a subtle fizz, and then—boom—Txakoli (pronounced cha-koh-LEE) hits your palate with a zippy, citrusy splash like a wave crashing over coastal rocks.

    Txakoli isn’t just a wine. It’s a vibe. A ritual. A slightly spritzy, bone-dry, and utterly refreshing local treasure that, somehow, still flies under the radar internationally. But not for long. Because once you’ve tasted its brisk acidity and sea-salty tang, your palate will be hooked for life.

    Origins of Txakoli

    Txakoli hails from Basque Country, a region defined by rugged coastlines, lush green hills, and a fiercely proud culture that speaks its own language (Euskara). The wine has been made here for centuries, often by families for local consumption. For a long time, it was dismissed as rustic peasant wine—never meant to leave the village.

    But that’s changed dramatically. Modern producers have embraced quality winemaking techniques, and Txakoli (or Chacolí, in Spanish) is now one of the most exciting white wines in Europe, perfect for the modern drinker who’s over oaky butter bombs and sweet Rieslings.

    Euskaldunaa, CC BY-SA 4.0, via Wikimedia Commons

    Three Main Denominations of Txakoli

    Getariako Txakolina (DO Getaria):

    The most famous and classic style. Pale, slightly fizzy, green-apple fresh, and made primarily from the Hondarrabi Zuri grape. This is the one you’ve seen being aerated from a height at seaside pintxo bars.

    Bizkaiko Txakolina (DO Biscay):

    More inland. The wines tend to be rounder and more aromatic, with floral and stone fruit notes. Less spritzy but still very fresh.

    Arabako Txakolina (DO Álava):

    The smallest and highest elevation region. Here, Txakoli can show more elegance and minerality. Perfect for those who appreciate wines with depth and structure.

    Image by Juan Carlos Latxaga, CC BY-SA 4.0, via Wikimedia Commons

    The Grapes of the Basque Gods

    Txakoli is typically made from indigenous Basque grape varieties:

    • Hondarrabi Zuri (white) – The star of the show. Produces crisp, high-acid whites with notes of lemon peel, green herbs, and sea salt.
    • Hondarrabi Beltza (red) – A rare red variety used in small quantities or for rosado (rosé). Think peppery, tart cherry reds with a coastal vibe.

    Some producers blend small amounts of Gros Manseng or Petit Courbu, but the best examples lean heavily on Hondarrabi Zuri for its unique character.

    Photo by Pavel Danilyuk on Pexels.com

    What to Expect in the Glass

    Txakoli is not your average white. It’s:

    • Pale straw to nearly green in color
    • Slightly effervescent (naturally fizzy—no bubbles added!)
    • Super dry and low in alcohol (usually 10.5–11.5%)
    • Zingy with acidity, citrus zest, and salinity

    Typical tasting notes:

    • Lemon peel, green apple, lime blossom
    • Fresh herbs, fennel, white flowers
    • Wet stone, sea spray, salty air

    Serve well chilled, in a white wine glass or tumbler. If you want to go full Basque, pour from high and don’t overfill the glass. You want that aeration to wake it up and soften the acidity.

    To the sea breeze in a bottle,
    the fizz that makes us giggle,
    and a wine that dances like it’s got tapas in its soul—
    Salud to Txakoli!” 🥂

    Gregory Dean, SOMM&SOMM
    MottaW, CC BY-SA 4.0, via Wikimedia Commons

    Txakoli Is a Match Made for Tapas

    This wine practically begs to be served with Basque bar snacks and fresh seafood. The slight fizz and bright acidity cut through oil, salt, and fat like a lemon-wielding ninja.

    Top Pairings:

    • Anchovies on toast with lemon and olive oil
    • Bacalao croquetas (salt cod fritters)
    • Grilled sardines with garlic and parsley
    • Marinated mussels or clams
    • Jamón Ibérico (yes, Txakoli can tango with cured ham!)
    • Cheese-stuffed piquillo peppers

    Simple Recipes to Sip Alongside

    Basque-Style Anchovy Toast (Gilda-Inspired)

    When we say a dish is “Gilda-inspired,” we’re paying homage to the original pintxo (small snack) from the Basque Country known as la Gilda (pronounced HEEL-dah).

    • 6 good-quality anchovy fillets (in olive oil)
    • 6 green olives (manzanilla or Castelvetrano)
    • 6 small pickled guindilla peppers
    • Crusty bread, sliced and toasted
    • Extra virgin olive oil
    1. Thread an olive, a guindilla, and an anchovy onto a toothpick.
    2. Place on toasted bread, drizzle with olive oil.
    3. Sip your Txakoli and feel like you’re in San Sebastián.

    Quick Grilled Octopus with Lemon & Paprika

    • 1 pre-cooked octopus tentacle (many stores carry this vacuum-packed)
    • 1 tbsp olive oil
    • 1/2 tsp smoked paprika
    • Juice of 1/2 lemon
    • Sea salt
    1. Heat a grill or cast iron pan. Brush the octopus with oil.
    2. Grill 2–3 minutes per side until charred.
    3. Sprinkle with paprika, squeeze lemon over, and add flaky salt.
    4. Serve hot with a glass of chilled Getariako Txakolina.

    Don’t Let Txakoli Stay a Secret

    In the world of white wines, Txakoli is the cool friend who brings the music to the party but doesn’t care if you notice. Light, lively, and a little wild, it embodies everything we love about non-mainstream varietals: history, identity, refreshment, and food-friendliness—all in one bottle.

    It’s time to put down that Pinot Grigio and pick up a bottle of Txakoli. Bonus points if you can pronounce Hondarrabi Zuri after your second glass. Salud 🥂

    How Do You Say That Again?
    Hondarrabi Zuri = “Own-dah-RAH-bee ZOO-ree”

    Cover Image by Aiaraldea Gaur eta Hemen, CC BY-SA 2.0, via Wikimedia Commons

  • Demystifying Wine + Food for Real-Life Moments

    Demystifying Wine + Food for Real-Life Moments

    The Art & Science of Perfect Pairings.

    Wine and food pairing is one of the most celebrated and misunderstood arts in the culinary world. It’s where science meets instinct, and where a great meal becomes unforgettable. If you’ve ever panicked while choosing a wine for a dinner party with mismatched dishes, you’re not alone. I’ve been there—grilled lamb on one plate, Thai curry on another, someone asking for Chardonnay, and someone else who’s allergic to sulfites.

    In my journey through the Court of Master Sommeliers (CMS), Wine & Spirit Education Trust (WSET), and the Society of Wine Educators (SWE), I found each program offers gems of pairing wisdom, yet no single one gives you the full toolbox. That’s why I’ve stitched together the best parts of all three—and then some—to help you master the magic of pairing food and wine like a seasoned pro (without needing a diploma or a decanter shaped like a swan).

    From our library 😉 – WSET, SWE, and CMS Course Materials

    First, the Science

    At its core, food and wine pairing is all about balance, contrast, and harmony. Think of it like composing a song—each flavor, texture, and temperature is an instrument, and your goal is a well-orchestrated experience.

    Let’s break down the key components that matter when pairing wine with food:

    Acidity

    Wines with high acidity (like Sauvignon Blanc, Riesling, Champagne, or Chianti) can cut through richness, refresh the palate, and balance fat.
    ✔ Perfect with: Goat cheese, fried chicken, oysters, butter sauces, vinaigrettes.

    SOMM&SOMM Tip (WSET): Acid balances acid. A tomato-based dish needs a wine with matching acidity—or the wine will taste flat.

    Sweetness

    Sweetness in wine can tame heat and offset spice, but it can also clash with salty or bitter foods.
    ✔ Perfect with: Spicy Thai, Indian curries, blue cheese, or desserts that are less sweet than the wine.

    SOMM&SOMM Insight (CMS): Always ensure the wine is sweeter than the dish when pairing with dessert. Otherwise, the wine will taste bitter or sour.

    Tannin

    Tannin is the astringent compound from grape skins and oak that creates a drying sensation. It loves fat and protein.
    ✔ Perfect with: Steak, duck, hard cheeses, anything umami-rich.

    SOMM&SOMM Wisdom (SWE): Tannin clashes with spicy or acidic foods. Avoid pairing big reds with vinegary dressings or chili heat.

    Alcohol

    Higher alcohol amplifies heat. Use with caution when spicy food is involved.
    ✔ Perfect with: Hearty fare (e.g., barbecue, roasted meats), not ideal for hot peppers or wasabi.

    SOMM&SOMM Caution (CMS): Beware the “burn”—pairing a 15% ABV Shiraz with Sichuan noodles can be a one-way ticket to regret.

    Body

    The weight or texture of the wine should match the weight of the food.
    ✔ Light with light, bold with bold.

    SOMM&SOMM Rule of Thumb (WSET): Pinot Noir with salmon = yes, please. Cabernet Sauvignon with sole meunière = culinary crime.

    Photo by Elina Sazonova on Pexels.com

    The Challenge: One Table, Many Dishes, Many People

    The biggest headache isn’t foie gras vs. Muscat or sushi vs. Sancerre—it’s what do I serve when everyone’s eating something different?

    The Solution: Go for Versatile Wines.
    These crowd-pleasers have enough acidity, fruit, and balance to play well with a wide range of foods.

    • Sparkling Wine (Champagne, Cava, Crémant): High acid, low tannin, bubbles = perfect with everything from fried chicken to sushi to triple cream cheese.
    • Riesling (Off-dry): Sweetness + acid = curry whisperer, pork tenderloin’s best friend, amazing with tacos al pastor.
    • Pinot Noir: Low tannin, high acid, earthy red fruit = mushrooms, roast poultry, salmon, lentils.
    • Rosé (dry): Works with charcuterie, grilled veggies, seafood, and awkward potluck moments.

    What Is Umami—and Why Does It Matter?

    Umami is the “fifth taste”—a savory, meaty richness found in aged cheese, mushrooms, soy sauce, tomatoes, cured meats, seaweed, etc. It enhances bitterness and astringency in wine while dulling fruit and sweetness.

    Pairing Tip: Wines with high tannin or oak clash with umami-rich foods.
    ✔ Good Matches: Pinot Noir, Beaujolais, Grüner Veltliner, dry Riesling, aged Champagne.
    ✘ Avoid: Young, heavily oaked Cabernet or Syrah.

    Example: That truffle risotto screams for a mature Barolo or Burgundy—not a new world Shiraz.

    What About Spicy Food?

    Heat changes everything. Chili compounds (capsaicin) magnify tannin, oak, and alcohol. That’s a recipe for a fiery disaster.

    Top Tips for Pairing with Heat:

    • Low alcohol, off-dry white wines = best friends
      ✔ Riesling (Kabinett), Gewürztraminer, Chenin Blanc, Lambrusco.
    • Chillable, fruity reds: Gamay, Zweigelt, chilled Grenache.
    • Sparkling wines: Carbonation + touch of sugar = magic with spicy fried chicken.

    Avoid: High alcohol, high tannin, heavily oaked wines.

    Photo by Valeria Boltneva on Pexels.com

    And Fried Food?

    Fried food is fatty, crispy, salty, and usually hot. You need a wine that can cut through the oil and refresh the palate.

    ✔ Best Pairings:

    • Champagne / Sparkling wines (yes, again) – the bubbles cleanse the palate.
    • Dry Riesling – zingy, bright, and citrusy.
    • Albariño or Vermentino – light-bodied, slightly saline, perfect with fish ‘n chips.
    • Lambrusco (dry or off-dry) – excellent with fried chicken or tempura.

    Real-World Pairing Shortcuts

    Here are a few real-world hacks and examples I use all the time with guests, family, and friends:

    Pizza Night

    • Red Sauce + Cheese Pizza: Chianti, Barbera, or Dolcetto.
    • White Pizza with Garlic + Mushrooms: Pinot Grigio or aged Chardonnay.
    • Meat Lovers: Zinfandel or Syrah.

    Sushi or Sashimi

    • Dry Riesling, Grüner Veltliner, or Ginjo Sake.
    • Toro or richer rolls? Try Champagne or even a soft Chablis.

    Burgers

    • Beef + Cheddar: Merlot, Zinfandel, or Malbec.
    • Mushroom Swiss: Pinot Noir or Syrah.
    • Spicy Jalapeño Burger: Off-dry Riesling or chilled Lambrusco.

    Final Thoughts from a Sommelier’s Mindset

    If you remember nothing else, remember this:

    When in doubt, match the intensity and aim for balance. Then serve what you love.

    Gregory Dean, SOMM&SOMM

    Every formal wine education program agrees on the why of pairing. They just disagree on how to describe it. Whether it’s CMS’s “structure-based pairing,” WSET’s “systematic approach,” or SWE’s “practical consumer translation,” the goal is the same: Elevate the experience.

    My Golden Rules

    1. Match acid with acid.
    2. Sweet food needs sweeter wine.
    3. Tannin loves fat and protein.
    4. Spice needs sweetness, not strength.
    5. Sparkling wine goes with almost everything (and makes people happy).
    Photo by Julia Kuzenkov on Pexels.com

    🥂 A Toast to You, Brave Pairing Adventurer

    “May your reds never clash, your whites always refresh,
    Your pairings delight, and your guests say ‘Oh YES!’
    To the spicy, the fried, the funky, the bold—
    May your wine pairings always be gold.”

    Cheers! 🍷

    Choosing Your Wine Education Path: Which Program Fits You Best?

    Court of Master Sommeliers (CMS):
    Best for: Hospitality pros, service-minded sommeliers, and those working the floor.
    Why it shines: Strong focus on deductive blind tasting, food & wine pairing in real-time, and tableside service. Great for restaurant wine directors and those who thrive in high-pressure, fast-paced environments.

    Wine & Spirit Education Trust (WSET):
    Best for: Academics, structured learners, and wine marketers or importers.
    Why it shines: Methodical, globally recognized framework focused on theory, tasting technique, and global wine business. Ideal if you love organized study, exams, and a deep dive into theory over service.

    Society of Wine Educators (SWE):
    Best for: Educators, writers, and wine communicators.
    Why it shines: Emphasis on teaching, knowledge sharing, and approachable education. Great for those leading classes, writing content, or creating wine programs with a consumer-first mindset.

    💡Quick Tip: If you’re torn—start with WSET for the theory, add CMS if you’re service-focused, and consider SWE if you want to teach or create content.

    Still unsure? Think about where you want to use your knowledge—and let your glass (and goals) guide you! 🥂