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Category: Pairings

  • 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

  • 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! 🥂

  • Varietal Spotlight: Assyrtiko

    Varietal Spotlight: Assyrtiko

    Greece’s White-Hot Secret That’s Been Hiding in Plain Sight.

    Ever get the feeling your palate is ready for a vacation? Somewhere bright, breezy, and kissed by sea spray? Let me introduce you to Assyrtiko (ah-SEER-tee-koh)—Greece’s fiercely fresh, gloriously gastronomic white grape that’s like a splash of Aegean sunlight in your glass. It’s been quietly thriving for centuries, but now it’s time to give this under-the-radar varietal the spotlight it deserves.

    Photo by Brett Jordan on Pexels.com

    If you think of Greek wine and your mind races to retsina or sweet dessert wines, get ready to reboot. Assyrtiko is the backbone of some of the most thrilling, mineral-driven white wines in the world—and it’s finally starting to get the global recognition it deserves.

    Born of Ash and Wind

    Assyrtiko is one of the few white grape varieties in the world that thrives in volcanic soil, and its true home—its soul, if you will—is the island of Santorini. A place where vines grow in ashen soil under the wrath of wind, sun, and salt, and yet yield wines of jaw-dropping acidity and structure.

    This grape has been cultivated in Santorini for more than 3,500 years, making it a direct descendant of ancient Greek viticulture. And here’s a mind-blower: thanks to the volcanic, phylloxera-resistant soil, many of the vines are centuries old and own-rooted, producing grapes with intense concentration and character.

    Kouloura Assyrtiko – AkatsukiKuro, CC0, via Wikimedia Commons

    In Santorini, vintners have developed a unique vine-training method called kouloura—basket-shaped wreaths of vines trained low to the ground, like leafy nests that cradle the grapes and protect them from fierce island winds. It’s not just functional; it’s poetic.

    The best wines don’t always come from the most obvious places.

    Gregory Dean, SOMM&SOMM

    Assyrtiko Beyond Santorini

    While Santorini remains the crown jewel of Assyrtiko production, the grape has spread to other parts of Greece—often with great success. Let’s explore a few standout regions:

    • Drama & Kavala (Northern Greece): Here, Assyrtiko displays more citrusy, orchard-fruit notes with balanced minerality and rounder texture.
    • Peloponnese: Often blended with other whites like Moschofilero or Roditis for fresh, floral-driven wines.
    • Attica & Epanomi: Produce fruitier and fuller-bodied Assyrtiko expressions that appeal to lovers of New World Chardonnay or Chenin Blanc.
    • Crete: Offers a juicy, softer version with stone fruit and herbal notes, perfect for everyday drinking.

    The grape has even migrated internationally—plantings exist in Australia (Clare Valley), South Africa, and even the U.S. (California’s Lodi AVA). But nowhere does it scream “home” quite like Santorini.

    Photo by Engin Akyurt on Pexels.com

    Flavor Profile & Styles

    What makes Assyrtiko so distinct is its ability to retain laser-sharp acidity even in searingly hot climates. This makes for whites that are electric yet complex—think of Chablis on a Mediterranean vacation.

    Typical Tasting Notes:

    • Lemon zest, lime, green apple, and underripe peach
    • Crushed seashells, wet stone, volcanic ash
    • Subtle herbal and saline notes (think thyme, sea breeze, and oyster shell)

    Styles of Assyrtiko:

    1. Unoaked, Dry: The purest expression—citrusy, mineral, and crisp. Perfect seafood companion.
    2. Oaked: Aged in acacia or French oak for added texture, body, and spice. Think grilled octopus and aged cheeses.
    3. Nykteri: Traditional Santorini style made from late-harvested grapes, often aged in oak. More alcohol, fuller body—perfect with roasted lamb or mushroom dishes.
    4. Sweet/Vinsanto-style: Made from sun-dried Assyrtiko grapes, aged for years. Honey, figs, dates—a dessert wine that rivals the best of Vin Santo or Sauternes.

    When the Wine Becomes a Greek Chorus

    If wine could speak, Assyrtiko would shout: “Give me salt! Give me lemon! Give me grilled things from the sea!”
    It’s an insanely food-friendly varietal—bright enough to cut through rich dishes, yet structured enough to handle bold flavors.

    Top Pairing Ideas:

    • Grilled octopus with olive oil, lemon & oregano
    • Whole roasted fish with capers and herbs
    • Dolmades (stuffed grape leaves) with avgolemono sauce
    • Lamb souvlaki with tzatziki and grilled pita
    • Feta & watermelon salad (Assyrtiko LOVES briny cheese and citrus fruits)

    Simple Greek Recipes to Pair with Assyrtiko

    Grilled Branzino with Lemon & Herbs

    • 2 whole branzino (cleaned and scaled)
    • 2 lemons (sliced into rounds)
    • 4 sprigs fresh oregano or thyme
    • 2 tbsp olive oil
    • Salt & pepper to taste
    1. Stuff fish cavity with lemon slices and herbs. Drizzle with olive oil and season generously.
    2. Grill over medium-high heat for 5–6 minutes per side until skin is crispy and flesh is opaque.
    3. Serve with lemon wedges and a chilled glass of unoaked Assyrtiko.

    Greek Zucchini Fritters (Kolokithokeftedes)

    • 2 medium zucchinis, grated
    • 1/2 cup crumbled feta
    • 2 tbsp chopped mint
    • 2 green onions, finely sliced
    • 1 egg
    • 1/4 cup flour
    • Salt & pepper
    • Olive oil for frying
    1. Salt grated zucchini and let sit for 10 mins. Squeeze out excess moisture.
    2. Mix with feta, mint, onion, egg, flour, and seasoning.
    3. Form small patties and pan-fry in olive oil until golden on both sides.
    4. Serve with tzatziki and a crisp glass of Santorini Assyrtiko.

    A Wine with a Past and a Future

    Assyrtiko is the wine equivalent of Greek myth—ancient, elemental, and just a little bit heroic. In a world full of over-hyped Sauvignon Blancs and cookie-cutter Chardonnays, this grape offers adventure in a glass. It’s proof that the best wines don’t always come from the most obvious places.

    So next time you want to impress your dinner guests, drop the word “Assyrtiko” into conversation, pour them a glass, and watch their eyebrows lift in pleasant surprise.

    Because once you’ve tasted this sun-soaked stunner, you’ll realize the secret’s too good to keep. Cheers 🍷

    Next in the Varietal Spotlight Series: “Txakoli: Spain’s Slightly Fizzy, Totally Zesty Coastal Secret”
    Stay tuned, and keep sipping off the beaten path.

  • Gen Z and the Aperitif Revival

    Gen Z and the Aperitif Revival

    The clinking of ice, the soft fizz of tonic, the amber swirl of vermouth in a vintage glass—these are not just relics of an old-world European café culture. They’re back, and Gen Z is leading the charge. From TikTok-worthy Spritz recipes to obscure amari and local vermouths popping up in home bars, the aperitif is experiencing a full-fledged renaissance.

    Photo by Lazarus Ziridis on Pexels.com

    You may also like SOMM&SOMM article: The Rum Renaissance

    But is this resurgence just another fleeting trend or a lifestyle shift? And how can we—seasoned sippers and new enthusiasts alike—elevate this delicious ritual? Let’s dive into the heart of the modern aperitivo.

    What Is an Aperitif Anyway?

    Aperitifs are drinks traditionally served before a meal to stimulate the appetite. The term comes from the Latin aperire, meaning “to open.” These beverages are typically lower in alcohol (usually between 11-25%), often dry or bitter, and designed to awaken the senses rather than overwhelm them. They are cousins—but not twins—to digestifs, which are consumed after meals to aid digestion and are typically richer, stronger, and sweeter (think Cognac, Amaro, Port).

    Photo by Regina Tommasi on Pexels.com

    Common Types of Aperitifs:

    • Vermouth (dry or blanc) – fortified, aromatized wine; try Dolin Blanc or Carpano Dry
    • Aperitivo bitters – Campari, Aperol, Select, and obscure gems like Contratto or Cappelletti
    • Lillet Blanc, Rosé, and Rouge – French wine-based aperitifs infused with citrus and quinine
    • Sherry (Fino or Manzanilla) – bone-dry Spanish fortified wines, excellent with tapas
    • Dry sparkling wines – Prosecco, Cava, Crémant, or brut Champagne
    • Amaro (light styles) – While traditionally digestifs, some low-ABV amari like Amaro Nonino or Montenegro walk the aperitif line

    Gen Z and the Aperitivo Renaissance

    Why now? Why this category?

    But first—who is Gen Z?

    Gen Z, short for Generation Z, refers to people born roughly between 1997 and 2012. They are digital natives who grew up with smartphones, social media, and on-demand everything. Known for their creativity, inclusivity, and emphasis on mental health and authenticity, Gen Z values experiences over possessions and often challenges traditional norms—from career paths to how (and what) they drink. They’re shaping trends across fashion, tech, and even the food and beverage world—like reviving the aperitif hour with a modern, mindful twist.

    Low-ABV Lifestyle

    Health-conscious and moderation-minded, Gen Z tends to lean toward “sessionable” drinks that allow for social sipping without the aftershock. Aperitifs hit that sweet spot.

    Aesthetic and Ritual

    The modern aperitivo hour is as much about the look and feel as the liquid. Vintage glassware, tinned fish boards, playlists, and sun-drenched settings turn it into a lifestyle. It’s on every platform.

    Discovery Culture

    From rare vermouths to hyper-regional aperitivi like Rinomato or Mattei Cap Corse, Gen Z is less loyal to brands and more interested in storytelling. Aperitifs are steeped in history, botanicals, and place—perfect for exploration.

    Photo by Gonzalo Acuu00f1a on Pexels.com

    Spritz 2.0

    The Aperol Spritz may have been the gateway, but the new wave of spritzes is bold, bitter, herbaceous, and often customized. Think “Spritz 2.0.”

    Try These Modern Takes:

    • White Negroni Spritz – Suze, dry vermouth, tonic, grapefruit peel
    • Lavender Lillet Spritz – Lillet Blanc, lemon, lavender bitters, soda water
    • Cappelletti & Prosecco – A deeper, more complex take than Aperol
    • Sherry Spritz – Manzanilla sherry, lemon tonic, cucumber ribbon
    • Amaro Spritz – Montenegro with soda and a dash of orange bitters

    Want something totally different? Try a Sakura Spritz with Japanese umeshu, sparkling yuzu soda, and mint.

    The Aperitif as Ritual

    An aperitivo is not just a drink—it’s a moment. Here’s how to elevate the experience:

    The Setting

    Golden hour lighting, low music, and relaxed attire. Indoors or outdoors, the vibe matters.

    Glassware

    Use proper (or playfully mismatched) stemware. Coupe glasses, Nick & Noras, or vintage tumblers add gravitas.

    Ice Matters

    Use clear, large-format ice where possible. It melts slower, looks better, and keeps the drink crisp.

    Garnishes

    Citrus peels, herbs, edible flowers—small touches that engage the senses.

    Photo by David Melgar on Pexels.com

    Aperitif Pairings & Accompaniments

    Food is key. In Italy, you’d get olives, potato chips, and maybe a few nuts with your drink. But we can do better—and still keep it simple.

    Try Pairing With:

    • Marcona almonds and anchovy-stuffed olives – great with dry vermouth
    • Jamón Ibérico and Manchego – classic with fino sherry
    • Radishes with butter and sea salt – elegant with a Lillet Blanc spritz
    • White bean dip with lemon and rosemary – pairs well with a bitter amaro spritz
    • Crostini with ricotta, honey, and herbs – lovely with a rosé vermouth

    For something playful and Gen Z-approved? Tinned fish boards with smoked mussels, mackerel pâté, and crusty bread are all the rage. Pair with a crisp French Quinquina like Dubonnet Blanc or a coastal white vermouth from Galicia.

    Obscure Aperitifs Worth Discovering

    You’ve heard of Campari. But here are a few you should know:

    • Suze (France) – bitter gentian root liqueur; electric yellow and deeply earthy
    • Chinato (Italy) – Barolo aromatized with quinine and spices
    • Rinomato (Italy) – a balanced, bitter aperitivo with citrus and alpine herbs
    • Byrrh (France) – red wine-based quinquina with plum and spice notes
    • Mattei Cap Corse (Corsica) – white quinquina with citrus and wormwood
    • Uncouth Vermouth (USA) – seasonal Brooklyn-made vermouths with foraged ingredients
    Photo by Marcelo Verfe on Pexels.com

    Classic Aperitif Cocktails You Need to Know

    • Negroni – Gin, Campari, sweet vermouth
    • Boulevardier – Bourbon, Campari, sweet vermouth
    • Americano – Campari, sweet vermouth, soda
    • Vesper Martini – Gin, vodka, Lillet Blanc
    • Adonis – Fino sherry, sweet vermouth, orange bitters
    • Bamboo – Dry sherry, dry vermouth, dash of bitters

    Unique Aperitif Recipes to Try

    The Garden Path

    • 1 oz Lillet Blanc
    • 1 oz Dolin Blanc Vermouth
    • 2 dashes celery bitters
    • 3 oz cucumber soda
    • Garnish: cucumber ribbon + mint

    Flavor: Cool, herbal, floral—a picnic in a glass.

    Sunset in Amalfi

    • 1 oz Cappelletti
    • 0.5 oz blood orange juice
    • 3 oz Prosecco
    • Splash soda
    • Garnish: thyme sprig and orange twist

    Flavor: Bitter, bright, citrus-forward.

    Basque Country Spritz

    • 1 oz Basque vermouth (e.g., Txurrut)
    • 1 oz manzanilla sherry
    • 3 oz tonic
    • Garnish: lemon wedge + cracked pepper

    Flavor: Saline, herbal, slightly funky.

    Fad or Here to Stay?

    The modern aperitivo hour is more than a fad. It’s a cultural correction—away from overproof, overdone cocktails and toward intentional, social, and stylish sipping. With sustainability, localism, and health all shaping Gen Z’s buying decisions, the aperitif’s lower ABV, European pedigree, and wide range of flavors make it uniquely relevant.

    It may have roots in the 19th century, but its soul fits perfectly into a 21st-century glass.

    The new aperitivo hour isn’t just a drink. It’s a declaration: slow down, sip something beautiful, snack thoughtfully, and toast to the joy of the in-between. Cheers 🥃

    Cover Photo by DC, CC BY-SA 3.0, via Wikimedia Commons

  • The Rise of the Tinned Fish Date Night

    The Rise of the Tinned Fish Date Night

    How to Elevate the Viral Trend into a Deliciously Sophisticated Affair.

    What once sat dusty on pantry shelves as an end-of-the-world staple is now having its glam moment: tinned fish. From chic coastal wine bars to TikTok and curated picnic boxes, conservas (as the Europeans call them) are making waves as the centerpiece of casual, romantic, and surprisingly elevated date nights.

    This isn’t your grandfather’s tuna sandwich filler. Think: Spanish octopus in olive oil, Portuguese sardines with piri piri, French mackerel in mustard sauce, and smoked mussels kissed with paprika. They come dressed to impress in artistic tins and are often as beautiful to look at as they are delicious.

    Photo by alleksana on Pexels.com

    So is this a fad or a lasting trend? Like charcuterie boards, we’re betting on the latter. Tinned fish taps into nostalgia, convenience, sustainability, and global culinary intrigue. It’s affordable luxury, and when paired with the right wines and accompaniments, it becomes an artful experience. Let’s explore how to turn this modest ingredient into a memorable date night.

    A Bit of Salty Lore

    Tinned fish dates back to the 19th century in France, when Nicolas Appert invented a method of preserving food in sealed containers, originally intended for Napoleon’s army. By the time it hit Spain and Portugal, however, it became gastronomically refined, particularly in Galicia and Basque country, where harvesting and preserving seafood became an artisanal craft.

    In Portugal, beautifully labeled tins of sardines and cod liver are displayed like jewelry. In Spain, vermouth bars serve berberechos (cockles) and anchovies as delicacies. Even Hemingway, while sipping vermouth in Pamplona, likely nibbled on anchovies in oil. This is no passing phase—this is a modern embrace of a deeply rooted tradition.

    Photo by alleksana on Pexels.com

    Planning the Ultimate Tinned Fish Date Night

    Set the Scene: Coastal Vibes at Home

    • Mood: Think European seaside café. Use linen napkins, ceramic tapas dishes, wood boards, and flickering candles.
    • Music: Bossa nova, French jazz, or Spanish guitar.
    • Setting: Indoors for cozy intimacy or alfresco if the weather allows.

    Choose Your Conservas Carefully

    Mix textures, flavors, and sea creatures. Aim for 3-5 tins for a full experience. Look for:

    • Briny & Bright: Spanish cockles or razor clams in brine.
    • Rich & Buttery: Portuguese sardines in olive oil or tomato.
    • Umami & Deep: Smoked mussels, mackerel in escabeche.
    • Decadent & Unique: Tuna belly (ventresca), sea urchin roe, or eel in soy.

    Pairing Accoutrements

    Elevate each tin with thoughtful accompaniments:

    • Breads: Baguette slices, crackers, or grilled sourdough.
    • Condiments: Dijon mustard, cornichons, lemon wedges, or chili oil.
    • Vegetables: Pickled red onions, olives, marinated peppers, or shaved fennel.
    • Cheese: Manchego or soft goat cheese for contrast.
    • Garnishes: Fresh dill, chives, or microgreens.

    Wine Pairing by Fish Type

    Sardines, Mackerel, & Anchovies

    These oily fish demand crisp acidity.

    Octopus & Squid in Olive Oil or Garlic

    Delicate textures need something clean and aromatic.

    Mussels, Clams, & Cockles

    Briny and oceanic—think “sea spray in a tin.”

    Tuna Belly or Eel in Sauce

    These are rich and indulgent, deserving of more structured pairings.

    You Choose the Vibe

    Casual Approach

    Spread it out picnic-style. Use mismatched plates, pour wine from tumblers, and laugh while exploring flavor combinations. Perfect for rooftop dates or rainy-day movie nights.

    SOMM&SOMM Tip: Don’t overthink it. Serve cold, room temp, or straight from the tin with a smile.

    Elegant Affair

    Serve each conserva as a course. Create composed bites with garnishes. Pour wines in proper stems and describe the pairing like you’re hosting a private tasting.

    SOMM&SOMM Tip: Treat it like a seafood tasting menu. Make a printed card with fish origin and wine notes.

    Photo by Arina Krasnikova on Pexels.com

    A Sweet Finish

    After such an umami-laden experience, refresh the palate with something light:

    • Dessert Idea: Lemon olive oil cake or citrus sorbet.
    • Pair With: A chilled Moscato d’Asti or dry vermouth spritz.

    Try Tammy’s favorite… a Lillet Blanc Spritz!

    Tammy’s Lillet Lemon Dessert Spritz

    A soft, sparkling citrus-herb kiss to end a salty-sea affair

    • 2 oz Lillet Blanc
    • ¾ oz Lemon verbena syrup (or lemon balm simple syrup)*
    • ½ oz Fresh lemon juice
    • 2 oz Moscato d’Asti (or a demi-sec sparkling wine)
    • Splash of soda water
    • Expressed lemon twist, curled into the glass
    • Optional: Edible flower or sprig of lemon balm for garnish

    *To make lemon verbena syrup: Simmer 1 cup sugar, 1 cup water, and a handful of fresh lemon verbena leaves. Cool, strain, and refrigerate.

    1. In a stemmed glass filled with ice, combine Lillet Blanc, lemon syrup, and fresh lemon juice.
    2. Stir gently to chill and blend.
    3. Add Moscato d’Asti and a splash of soda water for balance.
    4. Express a lemon twist over the top and tuck into the glass.

    Garnish with an edible flower or a fragrant sprig of lemon balm.

    A Tinned Love Story

    Tinned fish date night is not just a trend—it’s a beautifully simple, globally inspired experience that invites creativity, romance, and a deep appreciation for how humble ingredients can shine with the right drink in hand.

    Whether you’re introducing someone to the world of conservas or deep-diving into your favorite fishy fare with a longtime partner, these tins of love are perfect vessels for flavor and connection.

    Photo by Towfiqu barbhuiya on Pexels.com

    So break out the fish forks, pop open that bottle of Albariño, and savor the sea—one elegant tin at a time.

    SOMM&SOMM Tip: For a splurge, try Spanish Bonito del Norte tuna in olive oil with a glass of vintage Champagne. Add shaved truffle if you’re feeling decadent. You won’t regret it.

    Here are a few suggestions on where to order conservas for your next (or very first) tinned fish date night:

    Lata (Premium Tinned Fish), FishNook Tinned Seafood Co., Patagonia Provisions

    Cover photo by Bex Walton from London, England, CC BY 2.0, via Wikimedia Commons

  • The Rum Renaissance

    The Rum Renaissance

    Terroir, Tradition, and Tiki.

    Welcome to the Rum Renaissance. For years, rum stood in the shadow of whiskey and tequila—either trapped in syrupy cola combos or buried in blender drinks at beach resorts. But no more. Rum is having a moment. A big one. We are in the midst of a Rum Renaissance, where the world is finally recognizing what islanders, pirates, distillers, and cocktail aficionados have known all along: rum is wildly complex, deeply traditional, and incredibly expressive of terroir.

    From the agricole fields of Martinique to the molasses stills of Barbados, from navy-style overproofs to funky pot-stilled hogo bombs from Jamaica, rum is rewriting its story. And we’re drinking it all in—neat, stirred, shaken, and smoked.

    Photo by Alex P on Pexels.com

    Terroir in a Glass

    Unlike other spirits, rum can be made anywhere sugarcane grows—and even where it doesn’t. This gives rum its greatest gift: variety. Each region has its own techniques, laws, traditions, and signature profiles. Let’s explore:

    1. Agricole Rhum (France’s Caribbean Legacy)

    • Where: Martinique, Guadeloupe
    • What: Made from fresh-pressed sugarcane juice, not molasses
    • Taste: Grassy, vegetal, earthy, often dry and structured

    Featured Rum: Rhum J.M Blanc (Martinique)
    A pristine example of agricole: fresh cut grass, lime zest, sea spray.

    Pairing Idea:
    Ceviche with Coconut Cream and Cilantro
    The rhum’s herbal notes elevate the citrus and herbs; the coconut softens the sharper edges.

    2. English-Style Rums (Colonial Depth)

    • Where: Jamaica, Barbados, Guyana
    • What: Usually pot-stilled, molasses-based, deeply flavored
    • Taste: Bold, funky (think overripe banana, petrol, leather), spicy

    Featured Rum: Smith & Cross Traditional Jamaica Rum
    This overproof beast is unapologetically funky, rich with esters.

    Funky Kingston Daiquiri

    • 2 oz Smith & Cross
    • 0.75 oz fresh lime juice
    • 0.5 oz Demerara syrup (2:1)
      Shake hard, strain into coupe. Garnish with lime zest.

    Food Pairing:
    Jerk Chicken Tacos with Mango Salsa
    The spice loves the funk. The mango calms the heat.

    3. Spanish-Style Rums (Clean & Smooth)

    • Where: Cuba, Panama, Nicaragua, Dominican Republic
    • What: Column-distilled, molasses-based, often aged in solera systems
    • Taste: Round, vanilla-laced, approachable, sometimes sweetened

    Featured Rum: Ron Diplomático Reserva Exclusiva (Venezuela)
    Creamy, dessert-like with notes of toffee, fig, and orange peel.

    Pairing Idea:
    Dark Chocolate Tart with Sea Salt & Orange Zest
    The rum mimics the dessert’s flavors and adds a silky finish.

    4. Navy & Overproof Rums (Bold & Historical)

    • Where: Blends from multiple islands
    • What: Strong, often high-proof, originally designed for sailors
    • Taste: Dark, molasses-heavy, burnt sugar, barrel spice

    Featured Rum: Pusser’s British Navy Rum
    Historically the rum ration of the Royal Navy. Still punches at 54.5% ABV.

    Smoke & Oak

    A brooding, stirred rum cocktail that honors the dark, barrel-aged legacy of navy rums—perfect for sipping slowly alongside robust food.

    • 2 oz Pusser’s British Navy Rum
    • 0.5 oz Amaro Averna (or another herbal amaro)
    • 0.25 oz PX Sherry or sweet vermouth
    • 2 dashes Angostura bitters
    • Orange peel, for garnish
    • Optional: small puff of hickory smoke (if available, for presentation)

    Add all ingredients to a mixing glass with ice.

    Stir until well chilled and diluted (about 20–25 seconds).

    Strain into a rocks glass over a large cube.

    Express orange peel over the top, then garnish.

    Optional: briefly smoke the glass with hickory wood using a smoker lid or handheld gun before pouring.

    Why It Works:
    This stirred sipper keeps the boldness of Pusser’s but adds complexity and elegance through the herbal and dried fruit elements of the amaro and sherry. Think of it as a rum-based sibling of a Boulevardier or Old Fashioned—with nautical swagger.

    Pairing:
    Spiced Lamb Chops with Pomegranate Molasses
    The cocktail’s smoky, bitter-sweet balance cuts through the rich lamb and enhances the molasses glaze with dark fruit undertones.

    Photo by Augustinus Martinus Noppu00e9 on Pexels.com

    Tiki: The Theatrical Resurgence

    Tiki is more than flaming pineapples and plastic leis. It’s a deep, post-Prohibition movement rooted in escapism and complex cocktail craft. Rum is its lifeblood.

    Classic Tiki:

    The Mai Tai (Trader Vic Style)

    • 1 oz aged Jamaican rum
    • 1 oz Martinique rhum agricole
    • 0.75 oz lime juice
    • 0.5 oz dry curaçao
    • 0.25 oz orgeat
      Shake and serve over crushed ice in a rocks glass with a spent lime shell and mint.

    Pairing:
    Pork Belly Bao Buns with Pickled Pineapple Slaw
    The rich meat loves the bright citrus and almond note of the Mai Tai.

    Modern Tiki Twist:

    Banana Republic

    • 1.5 oz aged Guatemalan rum (like Ron Zacapa 23)
    • 0.5 oz Giffard Banane du Brésil
    • 0.5 oz lime juice
    • 0.25 oz cinnamon syrup
    • Dash chocolate bitters
      Shake, strain over large ice sphere. Garnish with brûléed banana slice.

    Pairing:
    Banana Leaf Steamed Snapper with Coconut Rice
    Rum’s sweet notes mirror the tropical dish while the acidity lifts the fatty fish.

    SOMM&SOMM Related Article: The Art of Island Cocktails

    Rum & Food Pairing Matrix

    Rum StyleFlavor NotesFood Pairing Idea
    AgricoleGrassy, herbal, earthyThai papaya salad, ceviche, goat cheese
    Jamaican Pot StillFunky, estery, boldJerk chicken, plantain chips, grilled pineapple
    Spanish SoleraCaramel, vanilla, light spiceChocolate desserts, roasted pork, flan
    Overproof NavyDark, molasses, high alcoholBarbecue brisket, sticky ribs, mole poblano
    Aged Caribbean BlendDried fruit, baking spiceDuck breast, spiced nuts, roasted squash

    🏴‍☠️ One Fact, One Fiction — You Decide Which is Which

    Rum is soaked in stories—some true, some twisted through time and tide. Here are two tales from the deep barrels of history and lore. One is factual. One is pure (delicious) fiction. Can you tell them apart?

    🗡️ Tale : The Cursed Cask of Port Royal
    In 1692, after a devastating earthquake sank much of Port Royal, Jamaica into the sea, divers later recovered an intact rum cask from the sunken taverns. Locals claimed anyone who drank from it was cursed with endless drunken visions of ghost pirates demanding “just one more pour.”

    🎖️ Tale : The Rum Ration that Sparked a Mutiny
    For over 300 years, British sailors received a daily ration of rum—until July 31, 1970, when the Royal Navy ended the tradition in what became known as Black Tot Day. Some sailors protested so fiercely that one destroyer’s crew reportedly staged a 24-hour “rum strike,” refusing orders until their drams were reinstated. They weren’t.

    Guess which one’s real? Which one’s rum-soaked legend? We’ll reveal the truth at the bottom of this article.

    End on a Sweet Note

    Cane & Cream

    • 1.5 oz El Dorado 12 Year
    • 0.5 oz Amaro Averna
    • 0.5 oz vanilla syrup
    • 1 oz heavy cream
      Shake hard with ice, strain into coupe. Top with shaved dark chocolate.

    Pairing:
    Rum-Soaked Tres Leches Cake
    The cocktail mirrors and magnifies the dessert while staying balanced.

    Drink Globally, Pair Locally

    To wines aged with wisdom, to rums kissed by the sea—
    May yer palate find treasure, and yer glass never be empty!
    Drink deep, me hearties, for the tannins be fair,
    And the finish be long as a siren’s stare!

    Captain Sommelier (Greg), Keeper of the Sacred Corkscrew 🏴‍☠️🍷

    The rum category is a playground of discovery. Whether you prefer the finesse of French agricole, the bombast of Jamaican funk, or the dessert-like smoothness of Spanish styles, there’s a rum—and a pairing—for you. Let this be your invitation to go beyond the Daiquiri (though that’s a perfect drink) and explore terroir, tradition, and tiki with every pour.

    Raise your glass to rum’s rebirth. And when you do—pair it with something unexpected. Something delicious. Something unforgettable. Cheers 🍹

    ✅ Truth Revealed: Tale is Fact!

    The Rum Ration that Sparked a Mutiny
    Yes, it’s true! For over three centuries, the British Royal Navy issued daily rum rations to sailors—a practice known as the “tot.” On July 31, 1970, the tradition ended, a day still remembered as Black Tot Day. Sailors wore black armbands, held mock funerals, and in some cases, even staged minor revolts or refused duties in protest of the decision. Though the rumored “rum strike” on a destroyer remains unconfirmed in official records, the outrage was real. Some sailors believed the end of the tot marked the decline of naval morale.

    ❌ Tale ? Pure Rum-Soaked Fiction.

    While Port Royal did sink into the sea during a catastrophic earthquake in 1692, and rum was certainly flowing in the taverns before it happened, no cursed cask has ever been recovered—and no spectral pirates have officially been reported demanding more pours (at least none soberly documented). But admit it: you wanted that one to be true, didn’t you? 😎

    #SommLife

    Cover Photo by Wolrider YURTSEVEN on Pexels.com