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SOMM&SOMM

Category: Pairings

  • What Wine Pairs with Cheerios? (And Why We Even Bother Pairing at All)

    What Wine Pairs with Cheerios? (And Why We Even Bother Pairing at All)

    We’ve heard the jokes.

    “What wine pairs best with Honey Nut Cheerios?”

    “Is it wrong to serve rosé with pizza rolls?”

    “Do sommeliers judge you if you mix boxed wine and SpaghettiOs?”

    First of all—no, we don’t judge you. Second, the right answer is Moscato d’Asti, but we’ll get to that.

    When we first started SOMM&SOMM, our goal wasn’t to turn your Tuesday night dinner into a Michelin-starred tasting menu. It was to help people get more out of their wine—whether they were swirling a $300 Bordeaux or cracking open a $7 screw cap while making mac and cheese in their pajamas.

    But somewhere along the way, “pairing” became a dirty word. People started thinking of wine pairing as elitist, overly complicated, or, worse—unnecessary. So today, let’s break it down. What IS the point of wine pairing? Why do we care so much about it? And yes, what wine actually does pair with Cheerios?

    The Method to Our Madness: Why We Talk About Pairings So Much

    Pairings Enhance the Wine (And the Food)

    At the core, pairing wine with food is about synergy. When done right, a great pairing makes both the wine and the dish taste better. It’s not about snobbery—it’s chemistry.

    Fat softens tannin. Acid cuts through richness. Sweet balances spice. Salt makes a wine pop like confetti in your mouth. That’s not fancy—that’s science. It’s also the reason you might find a crisp Sauvignon Blanc tastes brighter with goat cheese, or how a smoky Syrah can make barbecue ribs sing.

    Think of it like a duet. Alone, each performer is fine. But together? Magic.

    Wine is an Agricultural Product—So is Food

    Wine is made from grapes. Grapes come from the ground. Food comes from the ground. Boom. You already have something in common.

    For thousands of years, regional wines evolved with the local cuisine. Chianti with tomato-sauced pasta. Riesling with spicy sausage in Alsace. Sherry with Spanish tapas. It wasn’t curated—it just worked.

    By understanding pairings, you’re tapping into centuries of intuitive flavor-building. That’s not pretentious. That’s tradition.

    It’s About Experience, Not Perfection

    We’re not here to tell you there’s only one right answer. We’re here to help you discover what you like, why it works, and how to recreate that experience again and again. Pairing isn’t about rules—it’s about results.

    If you find out that a buttery Chardonnay makes your favorite fried chicken taste like crispy heaven on earth, then congratulations—you just paired. No white tablecloth required.

    Okay, But Seriously—What Wine Goes with Cheerios?

    Let’s do this. Why not?

    • Original Cheerios – Dry Champagne or Brut Nature Cava. The cereal is toasty and grainy, which mirrors the brioche notes in a good bottle of bubbles. Plus, the saltiness of the cereal (yes, there is salt in it) wakes up the acidity.
    • Honey Nut Cheerios – Moscato d’Asti or a semi-dry German Riesling. Light fizz, gentle sweetness, and orchard fruit flavors meet the honey glaze like a breakfast dance party.
    • Fruity Cheerios – Lambrusco (semi-sweet) or Brachetto d’Acqui. You need fruit on fruit here, and the bright, berry-splashed bubbles of Lambrusco hit the nostalgia just right.
    • Multigrain Cheerios – Chenin Blanc. Why? It’s got enough backbone and apple/pear notes to highlight the mild sweetness and whole-grain depth without overpowering anything.
    • Chocolate Cheerios – Ruby Port. No, really. It’s dessert in a bowl. Treat it like one. Pour a splash of Port, raise your eyebrows, and pretend you planned this.

    Now, we’re not suggesting you open a 1982 Château Lafite and pour it next to your breakfast. But when someone says, “What’s the point of pairing?”—this is the point: Everything tastes better when you pay attention.

    What Happens When You Don’t Pair Thoughtfully?

    We’re glad you asked. You can absolutely drink red wine with oysters, but it’s going to taste like licking a battery. Ever tried a high-alcohol Cabernet with spicy curry? That burning sensation is real, folks.

    Bad pairings don’t just ruin the wine—they mute the dish, too. That silky, creamy brie turns rubbery with a tannic red. That delicate sushi roll gets bulldozed by Zinfandel. The idea isn’t that one is better than the other—it’s that they’re better together when you choose wisely.

    We’re Not Fancy—We’re Passionate

    At SOMM&SOMM, we’re not out here judging your Tuesday dinner or trying to shame your frozen lasagna. We’re out here saying, “Hey, that frozen lasagna? It could be awesome with a Barbera.”

    We want people to feel what we feel when a pairing sings. When a sip of Albariño makes your shrimp taco taste ten times zestier. When a tawny Port turns a spoonful of Stilton into a flavor epiphany. When your cheap Merlot suddenly tastes like velvet because you served it with roast duck instead of garlic hummus and regret.

    Pairing isn’t about status—it’s about satisfaction.

    To wine with purpose, food with flair,
    and cereal that finally found its soulmate.
    Here’s to pairing without pretension—
    and sipping with a smile. Cheers! 🥂

    Gregory Dean, SOMM&SOMM

    Why We Care (Even About Cereal)

    The next time someone asks us what wine goes with Cheerios, we’ll smile. Because we get it—it’s a cheeky question. But deep down, it’s also the question we love answering.

    Because if you’re asking, it means you’re curious. And curiosity? That’s the beginning of every great food and wine journey.

    So go ahead—pair that wine. Ask the question. Try the weird combo. Discover your preferences. Laugh when it’s wrong. Celebrate when it’s right.

    Wine is meant to bring joy, not judgment. And if we’ve helped even one person find a pairing that makes them go “WOW,” then all the Cheerios jokes and snarky remarks in the world are worth it.

    Stay curious. Stay playful. And if you really want to know what wine pairs with Cap’n Crunch? We’ve got thoughts. 🍷

  • The Sound of Rain and the Pour of Wine

    The Sound of Rain and the Pour of Wine

    April is here, draped in a mist of expectation. Rain is no longer a threat to plans but a gift to the world, saturating the soil, feeding life, and inspiring poets to ink their thoughts with delight. As the gentle drum of droplets taps against the windowpane, it’s an invitation to reflect, relax, and recharge.

    Rain plays its part in the vineyards, a necessary yet delicate dance. In the early stages of the growing season, moderate rainfall nourishes the soil, promoting healthy vine growth and preparing the plants for fruitful harvests to come. But too much rain, particularly close to harvest, can dilute grape flavors and cause rot. Balance, as with all things wine-related, is key.

    Photo by Magda Ehlers on Pexels.com

    To the vintner, rain can be a blessing or a curse. To the wine lover, however, rain is often pure serenity—a tranquil backdrop that heightens the sensory experience of a good glass of wine. There’s something inherently soothing about cradling a glass of Pinot Noir while gazing at the misty horizon, the air cool and crisp, the world slowed down.

    The Art of Pairing Wine with Rain

    The mood of rain varies, from the soft drizzle that barely kisses the earth to the torrential downpour that leaves the world drenched. Each type of rain, much like each style of wine, has its own character.

    • Light Drizzle: The kind of rain that leaves droplets clinging to flower petals and grass blades. This gentle rain calls for a crisp, aromatic white wine—something bright and floral, like a Riesling from Mosel or a Sauvignon Blanc from Sancerre. The vibrant acidity and fresh citrus notes mirror the revitalization occurring outside. Pair these wines with goat cheese crostini, lemon-dressed arugula salad, or smoked salmon canapés.
    • Steady Rain: When rain patters consistently against rooftops and pools along sidewalks, it’s time for a wine that complements the comforting rhythm. A Chardonnay from Burgundy—especially a lightly oaked expression—offers just enough roundness to provide comfort without overwhelming the senses. Alternatively, a Loire Valley Chenin Blanc with its luscious texture and honeyed undertones can be a cozy companion. Pair these wines with buttery garlic shrimp, roasted chicken with thyme, or creamy mushroom risotto.
    • Thunderstorm: When the sky darkens and the storm rolls in, there’s a raw intensity that calls for a wine with equal presence. A bold Syrah from Northern Rhône or a Cabernet Sauvignon from Napa Valley offers depth, spice, and structure—something to huddle around as lightning illuminates the sky. Pair these wines with slow-braised short ribs, rich charcuterie boards, or dark chocolate truffles.
    • Soft Mist: Rare and ethereal, a misty day is best paired with something delicate and nuanced. A Pinot Noir from Oregon’s Willamette Valley delivers red fruit notes with a graceful finish, perfect for slow sipping while the fog lingers. Pair this wine with herb-roasted vegetables, duck breast with cherry glaze, or earthy beet and goat cheese salad.
    Photo by Pixabay on Pexels.com

    The Soundtrack of Rain

    Rainfall has an unmatched ability to soften the edges of the world. Its sound is hypnotic, a natural metronome that invites reflection. Whether the rain is a whisper or a roar, it enhances the experience of enjoying wine—each sip becomes deeper, more contemplative, more cherished.

    The sensory experience of rain and wine paired together creates a meditative moment, free from the constant hum of societal noise. It’s a reminder to pause and reflect, to savor simplicity over complexity.

    Stay Hydrated and Enjoy the Quiet Moments

    April showers remind us that rejuvenation often comes in cycles. Just as the rain nourishes the vineyards, moments of calm feed the soul. The art of pairing wine with rain is less about rules and more about mindfulness, embracing the atmosphere and your emotions.

    Photo by Lisa from Pexels on Pexels.com

    So, the next time the skies darken and the rain begins to fall, pour yourself a glass that matches the mood and let yourself be swept away by the gentle cadence of the world outside. After all, the rain is simply nature’s way of reminding us to slow down and savor.

    Stay hydrated, and we’ll all get through. 😉

  • The True Origins of Eiswein

    The True Origins of Eiswein

    Debunking Myths & Savoring the Nectar of Frozen Grapes.

    A picture is worth a thousand words, and the cover image of an Eiswein bottle nestled between a Beerenauslese and a Trockenbeerenauslese tells a rich story of craftsmanship, patience, and nature’s artistry. These three noble expressions of sweet wine share a lineage of late-harvest dedication, yet Eiswein stands apart—not touched by noble rot like its companions, but rather sculpted by winter’s chill.

    While Beerenauslese and Trockenbeerenauslese rely on botrytis to concentrate their sugars, Eiswein remains pure, its intensity derived from frozen grapes pressed at the peak of winter. Yet despite its unique identity, a growing misconception persists: that Eiswein is a Canadian invention, with Germany merely adopting the process. Let’s set the record straight and dive into the true origins of this winter-born nectar.

    1799 Cary Map of Franconia, Germany

    The True Origins of Eiswein

    The origins of Eiswein trace back to 1794 in Franconia, Germany, where an unexpected frost forced winemakers to either discard their frozen grapes or attempt vinification. Upon pressing, they discovered that the juice was intensely concentrated, yielding an extraordinary wine unlike anything they had produced before. This discovery led to a centuries-old tradition that remains one of the most challenging and rewarding styles of winemaking.

    While Germany pioneered this technique, Eiswein gained widespread acclaim in Canada, particularly in Ontario’s Niagara Peninsula, where conditions reliably produce ice wine nearly every year. However, Canada only became a major player in ice wine production in the 1970s, nearly two centuries after Germany’s initial discovery. The difference in spelling—Eiswein in Germany and ice wine in Canada—is simply a linguistic distinction rather than evidence of borrowed tradition.

    The Labor-Intensive Process of Eiswein

    Eiswein production requires an unwavering commitment to nature’s whims. Unlike late-harvest wines, Eiswein grapes must remain on the vine until temperatures plummet to at least -7°C (19°F), though some regions wait for even lower temperatures to intensify the concentration. These frozen grapes are harvested in the dead of night or early morning to prevent any thawing, then pressed while still frozen, ensuring that only the highly concentrated sugars and acids make it into the juice while the water content remains behind as ice crystals. The result? A vibrant, intensely sweet wine with electric acidity to balance its lusciousness.

    Mya, CC BY 2.0, via Wikimedia Commons

    Unlike noble rot-affected dessert wines, such as Sauternes or Tokaji, Eiswein grapes remain healthy and free from botrytis, preserving the purity of fruit flavors—think crisp apple, pear, and citrus with an elegant minerality.

    Cutting Corners: Cryoextraction & the Question of Authenticity

    Given the extreme conditions required to produce Eiswein, some producers resort to cryoextraction—artificially freezing grapes post-harvest to mimic the natural process. While this method may yield a similar concentration of sugars, it lacks the unpredictable magic of naturally frozen grapes, often resulting in wines that feel more syrupy than vibrantly fresh. Authentic Eiswein or ice wine will always indicate its natural freezing process on the label, while cryoextracted versions are often labeled as “iced wine” rather than true ice wine.

    Here’s to nature’s frozen gift, a testament to patience, precision, and the sweet rewards of time. May its golden nectar remind us that the best things in life come to those who wait. Prost!

    Gregory Dean, SOMM&SOMM

    Expressions of Eiswein: Terroir & Styles

    While Eiswein shares a common production method, regional differences bring unique expressions to the table:

    • Germany & Austria – The classic home of Eiswein, primarily made from Riesling, Gewürztraminer, or Grüner Veltliner. German Eiswein often showcases piercing acidity, honeyed stone fruit, and a crystalline minerality.
    • Canada (Niagara & British Columbia) – Canadian ice wines are dominated by Vidal Blanc, a hardy hybrid grape, as well as Riesling and Cabernet Franc. These wines often lean into tropical fruit flavors like mango, lychee, and pineapple.
    • United States (New York & Michigan) – Following the Canadian model, ice wine production here is small-scale but often impressive, featuring Vidal Blanc and Riesling.

    Pairing & Enjoying Eiswein

    A great Eiswein is a marvel of balance—its dazzling acidity prevents it from becoming cloying, making it a versatile companion to food. Here are some top pairing suggestions:

    • Blue Cheese & Pâté – The intense sweetness of Eiswein counterbalances the salty, umami richness of blue cheese or foie gras.
    • Spicy Asian Cuisine – Thai dishes, Szechuan flavors, or Indian curries contrast beautifully with the wine’s sweetness and acidity.
    • Fruit-Based Desserts – Apple tarts, poached pears, and citrus-infused desserts enhance the natural fruit notes in the wine.
    • Simple Sipping – Sometimes, Eiswein is best savored on its own, slightly chilled (about 8–10°C / 46–50°F), allowing its complexity to unfold slowly.

    A Testament to Patience & Nature’s Gifts

    Eiswein is one of the most challenging wines to produce, requiring patience, resilience, and a deep trust in nature. While Canada has mastered the art of ice wine production, Germany’s Franconian winemakers laid the foundation for this painstakingly crafted style centuries ago. Next time you sip a glass of this liquid gold, remember the dedication that went into each drop and savor the harmony of nature’s frozen masterpiece.

    Prost 🍷

  • Floral & Herbaceous Wines for the Season

    Floral & Herbaceous Wines for the Season

    As the days grow longer and the first hints of warmth dance through the air, our palates begin to crave fresh, vibrant flavors that celebrate the awakening of spring. The crisp snap of asparagus, the delicate sweetness of peas, and the bright zing of lemon zest all signal the arrival of a new season—one that calls for wines that are just as lively and refreshing.

    This is the time to explore wines with floral and herbaceous notes that mirror the beauty of blooming gardens and fresh greenery. From aromatic whites like Muscat, Torrontés, Gewürztraminer, and Grüner Veltliner to elegant reds like Gamay and Pinot Noir, these selections capture the essence of spring in every sip.

    Photo by Mathilde Langevin on Pexels.com

    Floral & Herbaceous Whites for Spring

    Muscat: The Essence of Spring Blossoms

    Muscat is one of the most perfumed grape varieties, bursting with floral aromas of orange blossom, honeysuckle, and jasmine. It often carries a touch of sweetness, making it an excellent match for lightly spiced dishes and fresh spring salads.

    Pair with: A spring pea and mint risotto, or a citrusy shrimp ceviche with orange and grapefruit segments.

    Torrontés: Argentina’s Aromatic Gem

    This highly aromatic white wine from Argentina is known for its striking floral notes of rose petal and geranium, balanced by zesty citrus and herbal undertones. With its refreshing acidity, Torrontés is perfect for pairing with light, aromatic dishes.

    Pair with: Grilled asparagus drizzled with lemon-infused olive oil or a Thai-inspired coconut and lemongrass soup.

    Tom Kha Gai Soup image from 40 Aprons published recipe

    Gewürztraminer: A Perfumed and Spicy Delight

    Gewürztraminer is an exotic and intensely perfumed white wine, often exuding aromas of lychee, rose, and ginger. Its slight oiliness on the palate makes it a great match for flavorful, slightly spicy dishes.

    Pair with: A fresh goat cheese and honey tart with edible flowers or a fragrant Moroccan tagine with apricots and almonds.

    Grüner Veltliner: A Herbal & Peppery Classic

    Austria’s beloved white wine, Grüner Veltliner, is an herbaceous powerhouse with notes of white pepper, green apple, and fresh herbs. Its crisp acidity makes it an ideal match for the green flavors of spring.

    Pair with: A classic spring asparagus salad with lemon zest and shaved Parmesan or a light, herb-crusted fish dish with dill and tarragon.

    Light and Lush Reds for Spring

    Gamay: The Ultimate Spring Red

    Gamay, best known from Beaujolais, is a bright, fruit-forward red with floral notes of violets and wildflowers, underscored by soft red berry flavors. With its light body and juicy acidity, Gamay is a versatile food-pairing wine.

    Pair with: A fresh herb and mushroom tart or a spring vegetable stir-fry with soy and sesame.

    Pinot Noir: A Delicate and Earthy Companion

    Pinot Noir is a classic springtime red, offering elegant floral aromas of rose and peony, combined with earthy undertones of forest floor and fresh strawberries. It has a silky texture and lively acidity, making it a fantastic choice for lighter spring fare.

    Pair with: Lemon-herb roasted chicken with spring peas or a fennel and citrus salad with toasted almonds.

    Photo by Filipp Romanovski on Pexels.com

    Bringing Spring to Your Glass and Plate

    Spring is a time of renewal, and your wine selection should reflect the freshness and energy of the season. Whether you’re sipping on a floral Torrontés alongside a citrusy seafood dish or enjoying the bright fruit of Gamay with a spring vegetable tart, these wines elevate the flavors of the season and invite you to fully embrace the beauty of spring.

    So, gather your fresh herbs, crisp greens, and floral aromatics, and let these wines awaken your senses as you toast to the season of renewal! Cheers to spring 🍷

    Cover image credit: Photo by Manuel Mouzo on Pexels.com

  • A Feast of Revelry, History, and Unforgettable Pairings

    A Feast of Revelry, History, and Unforgettable Pairings

    Laissez les bons temps rouler! As beads fly through the air and jazz trumpets wail through the streets, it’s easy to get lost in the revelry of Mardi Gras. But how did this dazzling, over-the-top celebration begin? More importantly, how can we pair the best wines and cocktails with the rich, decadent cuisine that defines this feast of indulgence?

    Photo by Polina u2800 on Pexels.com

    The Origins of Mardi Gras: More Than Just Beads and Beignets

    Mardi Gras, or “Fat Tuesday,” has roots that stretch deep into medieval Europe, evolving from ancient Roman festivals celebrating the arrival of spring. As Christianity spread, these raucous festivals became intertwined with the pre-Lenten feasting season. French settlers brought the tradition to Louisiana in the 17th century, and by the 19th century, Mardi Gras had evolved into the colorful, masked celebration we know today.

    The official colors—purple for justice, green for faith, and gold for power—were chosen in 1872 by the Rex Organization, one of New Orleans’ most famous Mardi Gras krewes. Today, Mardi Gras isn’t just a party—it’s a cultural phenomenon, a last hurrah before the austerity of Lent, and a culinary extravaganza deserving of spectacular wine pairings.

    Wine Pairings for Classic Mardi Gras Fare

    Mardi Gras cuisine is as bold as the festival itself, featuring an array of Cajun and Creole delights. Here’s how to pair wines with some of the most iconic dishes:

    Jeremy Thompson, CC BY 2.0, via Wikimedia Commons

    Gumbo & White Rhône Blend

    A steaming bowl of gumbo, thick with seafood, sausage, and the holy trinity (onion, bell pepper, celery), needs a wine with enough weight to stand up to its smoky, spicy complexity. A white Rhône blend—like a Marsanne-Roussanne-Viognier mix—offers richness, spice, and just enough acidity to balance the roux’s depth.

    Jambalaya & Cru Beaujolais

    The spice-laden, tomato-based jambalaya, packed with shrimp, chicken, and andouille sausage, demands a wine that won’t clash with its boldness. A fruity yet structured Cru Beaujolais, such as Morgon or Fleurie, brings juicy red fruit notes with just the right touch of earthiness to complement the dish’s smoky kick.

    Crawfish Étouffée & Chenin Blanc

    This buttery, smothered crawfish dish pairs beautifully with a dry or off-dry Chenin Blanc from Vouvray or South Africa. The wine’s bright acidity cuts through the richness, while its notes of pear and honeysuckle enhance the natural sweetness of the crawfish.

    King Cake & Sauternes

    No Mardi Gras is complete without King Cake, that sugary, cinnamon-laced pastry crowned with glittering icing in purple, green, and gold. A luxurious glass of Sauternes (or even a late-harvest Gewürztraminer) complements the cake’s sweetness with its own honeyed richness and vibrant acidity.

    The Voodoo Queen: A Mardi Gras Cocktail to Remember

    To truly embrace the spirit of the season, let’s craft a cocktail as colorful and mystical as Mardi Gras itself: The Voodoo Queen. This spellbinding sipper blends Caribbean spice, Creole flair, and just the right amount of voodoo magic.

    The Voodoo Queen
    Ingredients:

    • 2 oz dark rum
    • ¾ oz passion fruit liqueur
    • ½ oz lime juice
    • ½ oz falernum
    • ¼ oz absinthe rinse
    • ½ oz orgeat syrup
    • 2 dashes Peychaud’s bitters
    • Crushed ice
    • Lime wheel & edible purple orchid for garnish

    Instructions:

    1. Rinse a tiki glass or coupe with absinthe and discard the excess.
    2. In a shaker, combine rum, passion fruit liqueur, lime juice, falernum, orgeat, and bitters.
    3. Shake vigorously with ice, then strain into the prepared glass over crushed ice.
    4. Garnish with a lime wheel and an edible purple orchid.
    5. Raise your glass and prepare to toast!

    Laugh Loud, Feast Well, and Dance On

    Here’s to beads that don’t break, hurricanes that don’t knock us down, and a feast so grand it makes even Bacchus blush! May our glasses stay full, our laughter stay loud, and may we all find the baby in the King Cake—just not in our drink! Santé, y’all!

    Gregory Dean, SOMM&SOMM

    So go forth, celebrate, and pair boldly. Mardi Gras is a time of indulgence, joy, and culinary adventure. Whether you’re sipping a Beaujolais with your jambalaya or letting the Voodoo Queen cast her cocktail magic, let the good times roll!

    Cover photo credit: Tulane Public Relations, CC BY 2.0, via Wikimedia Commons

  • The Rise of Irish Whiskey Cocktails

    The Rise of Irish Whiskey Cocktails

    Irish whiskey has been experiencing a renaissance, reclaiming its place among the world’s finest spirits. Once the most popular whiskey in the world before the decline of the 20th century, Irish whiskey has made a stunning comeback, thanks to a new generation of distillers reviving traditional methods while embracing modern innovation. This resurgence has sparked a renewed interest in Irish whiskey cocktails, going far beyond the beloved Irish Coffee and introducing a diverse array of sophisticated and creative drinks.

    Photo by The OurWhisky Foundation ud83eudd43 on Pexels.com

    The History and Styles of Irish Whiskey

    Irish whiskey dates back to at least the 12th century, when monks first began distilling a spirit they called uisce beatha, or “water of life.” By the 18th and 19th centuries, Ireland had hundreds of distilleries producing smooth, triple-distilled whiskey, setting it apart from the bolder, often smokier Scotch whisky. However, political and economic struggles, including Prohibition in the U.S. and trade wars with Britain, led to a dramatic decline, leaving only a handful of distilleries operational by the mid-20th century.

    Today, Irish whiskey is thriving again, with a variety of styles that offer versatility in cocktails:

    • Single Malt: Made from 100% malted barley and distilled in pot stills, offering rich and complex flavors.
    • Pot Still: Unique to Ireland, this style combines malted and unmalted barley for a creamy, spicy character.
    • Blended: A mix of different styles, offering balance and approachability.
    • Grain: Typically lighter and used in blends, but increasingly bottled on its own for a delicate, smooth profile.
    • Peated Irish Whiskey: While not as common as in Scotland, some distilleries are experimenting with peat for a smoky twist.

    With this diversity, Irish whiskey is becoming a staple in craft cocktail culture. Let’s explore some of the exciting drinks making waves today.

    Trendy Irish Whiskey Cocktails (Beyond Irish Coffee)

    The Tipperary

    A classic yet underappreciated Irish whiskey cocktail, the Tipperary is a beautifully balanced drink that combines the herbal complexity of Green Chartreuse with the sweetness of vermouth.

    Recipe:

    • 1.5 oz Irish whiskey (try Redbreast 12-Year)
    • 0.75 oz sweet vermouth
    • 0.5 oz Green Chartreuse
    • 2 dashes orange bitters
    • Stir with ice and strain into a chilled coupe glass.
    • Garnish with an orange twist.

    Food Pairing: Serve with a charcuterie board featuring aged cheddar, dried fruits, and dark chocolate.

    The Emerald

    Often called the “Irish Manhattan,” the Emerald swaps rye or bourbon for Irish whiskey, creating a softer, more floral version of the classic cocktail.

    Recipe:

    • 2 oz Irish whiskey (try Powers Gold Label)
    • 1 oz sweet vermouth
    • 2 dashes Angostura bitters
    • Stir with ice and strain into a coupe glass.
    • Garnish with a cherry or orange peel.

    Food Pairing: This cocktail pairs beautifully with beef stew or shepherd’s pie, complementing rich, savory flavors.

    Photo by The OurWhisky Foundation ud83eudd43 on Pexels.com

    Irish Old Fashioned

    A simple yet effective twist on the traditional Old Fashioned, this cocktail brings out the vanilla, honey, and spice notes in Irish whiskey.

    Recipe:

    • 2 oz Irish whiskey (try Jameson Black Barrel or Teeling Small Batch)
    • 0.25 oz simple syrup (or 1 sugar cube)
    • 2 dashes Angostura bitters
    • 1 dash orange bitters
    • Stir with ice and strain over a large ice cube in a rocks glass.
    • Garnish with an orange twist.

    Food Pairing: The rich yet smooth character of this cocktail complements roasted pork, glazed carrots, and nutty desserts like pecan pie.

    The Shamrock Sour

    A creative riff on the Whiskey Sour, this green-hued drink adds herbal complexity with a touch of basil.

    Recipe:

    • 2 oz Irish whiskey (try Bushmills 10-Year Single Malt)
    • 0.75 oz fresh lemon juice
    • 0.5 oz simple syrup
    • 0.5 oz green Chartreuse
    • 1 egg white (optional, for texture)
    • Dry shake (without ice), then shake again with ice and strain into a coupe glass.
    • Garnish with a basil leaf or lemon twist.

    Food Pairing: Serve with light seafood dishes like grilled shrimp or smoked salmon crostini.

    Irish Gold Rush

    A honey-forward cocktail that highlights the smoothness of Irish whiskey while adding a citrusy zing.

    Recipe:

    • 2 oz Irish whiskey (try Tullamore D.E.W.)
    • 0.75 oz honey syrup (equal parts honey and warm water)
    • 0.75 oz fresh lemon juice
    • Shake with ice and strain into a rocks glass over fresh ice.
    • Garnish with a lemon wedge.

    Food Pairing: Perfect with fried chicken, honey-glazed ham, or buttermilk biscuits.

    The Future of Irish Whiskey in Cocktails

    As bartenders and home mixologists continue to explore Irish whiskey, the spirit is finding its way into an ever-expanding repertoire of drinks. From herbal and floral-infused creations to bold, spirit-forward twists on classics, Irish whiskey cocktails are proving that the category is far more than just Irish Coffee. Whether you’re a seasoned whiskey drinker or a newcomer looking for something fresh, these cocktails invite you to explore the rich flavors of Ireland’s finest spirit.

    So, grab your favorite bottle of Irish whiskey, shake (or stir) up something new, and toast to the exciting future of Irish whiskey cocktails. Sláinte!

  • “You Had Me at Merlot” – A Guide to the Perfect Valentine’s Day Wine Pairing

    “You Had Me at Merlot” – A Guide to the Perfect Valentine’s Day Wine Pairing

    Valentine’s Day is more than a holiday; it’s a chance to celebrate love and shared moments, often over a romantic dinner for two. Whether you’re newly smitten or a couple of 43 years like Tammy and me, creating the perfect pairing of wine and food is a language of love all its own. This year, let’s elevate your Valentine’s dinner with a themed menu inspired by playful sommelier twists on classic candy heart sayings.

    If the Quotes on Candy Hearts Were Written by a Sommelier… They Would Say…

    “Be My Rosé” – Start with Sparkling Rosé

    Begin your evening with bubbles to set the mood. A sparkling rosé, like Domaine Carneros Brut Rosé from California or Ruinart Rosé Champagne from France, is vibrant and festive. Pair it with an appetizer of smoked salmon mousse on cucumber rounds or strawberry-goat cheese crostini. The delicate bubbles and crisp acidity cleanse the palate while the fruitiness complements the richness of these bites.

    “You’re My Main Squeeze” – Move to Mediterranean Magic

    For the main course, travel to the sun-soaked Mediterranean with a Greek-inspired lamb moussaka or Moroccan-spiced roasted chicken. Pair these dishes with a Grenache-Syrah-Mourvèdre (GSM) blend from the Rhône Valley, such as Châteauneuf-du-Pape, or a bold yet elegant Agiorgitiko from Nemea, Greece. These wines’ ripe red fruit and herbal undertones mirror the spices and savory depth of the dishes, creating a harmonious match.

    “Let’s Get Saucy” – An Italian Interlude

    Valentine’s Day is also the perfect excuse for a nostalgic classic. Tammy and I often indulge in spaghetti and meatballs, a dish that symbolizes love and comfort. A Chianti Classico Riserva, like Castello di Ama or Felsina, is the quintessential pairing. Its bright acidity cuts through the rich tomato sauce, while its earthy, cherry notes complement the meatballs.

    “You’re Berry Sweet” – End with Chocolate and Port

    Finish your meal with a decadent dessert of dark chocolate lava cake or chocolate-covered strawberries. Pair this indulgence with a vintage Port, such as Taylor Fladgate 20-Year-Old Tawny or a ruby Port like Graham’s Six Grapes. The sweet richness of the wine mirrors the chocolate’s depth, while the red berry notes add a luscious counterpoint.

    “Sip Happens” – A Cozy Nightcap

    To wind down, linger by the fire with a glass of Armagnac or a bold, aged Rioja Gran Reserva. These wines or spirits invite conversation and quiet reflection—perfect for savoring the evening and your time together. Serve with a small cheese board featuring Manchego and Marcona almonds to enhance the experience.

    Photo by Loe Moshkovska on Pexels.com

    Tips for Success:

    • Set the Mood: Use soft lighting, candles, and romantic music to create an intimate atmosphere. Serve each course slowly to savor the meal and the company.
    • Glassware Matters: Use the proper wine glasses to enhance the aromas and flavors of your chosen wines.
    • Personalize the Pairings: Tailor the menu to your partner’s favorite dishes or wines for an extra thoughtful touch.
    Photo by Emily Ranquist on Pexels.com (adjusted for affect)

    A Little Less Dye… a Little More Wine?

    In case you were wondering why your candy hearts are looking a little pale this year, blame the recent ban on Red Dye Number 3 (Erythrosine). That’s right—our beloved neon-pink confections are facing an identity crisis. But don’t worry, while the candy industry scrambles for a replacement, we sommeliers are more than happy to step in with a rosé or ruby port to keep your Valentine’s Day looking (and tasting) just as sweet!

    Photo by Pavel Danilyuk on Pexels.com

    Valentine’s Day is a time to celebrate your love story—and there’s no better way to do that than with an unforgettable wine dinner. Cheers to love, laughter, and perfect pairings! ♥️

  • A Toast to the Cold Season

    A Toast to the Cold Season

    The assumption that winter is exclusively for red wines and summer for whites and rosés is a notion best left to those who haven’t yet discovered the joys of year-round wine exploration. While it’s true that a robust red feels like a warm hug on a cold evening, there’s a world of winter-worthy whites and even a few rosés that can stand up to hearty fare and frosty nights.

    Photo by Elina Sazonova on Pexels.com

    Red Wines – Warming the Soul

    Winter fare calls for reds with structure, depth, and a bit of spice to match rich and slow-cooked meals. Here are some of the best reds to savor during the colder months:

    Barolo & Barbaresco (Piedmont, Italy) – These Nebbiolo-based wines bring a balance of tannin, acidity, and earthy depth, perfect for braised short ribs or wild mushroom risotto.

    Cabernet Sauvignon (Napa Valley, California) – The classic choice for grilled steak or prime rib, its bold fruit and firm tannins stand up to even the richest dishes.

    Syrah/Shiraz (Rhône Valley, France & Barossa Valley, Australia) – Rhône Syrah’s peppery, smoky notes enhance dishes like coq au vin, while Barossa Shiraz pairs wonderfully with smoky BBQ ribs.

    Zinfandel (California) – Spicy and fruit-forward, it’s a match made in heaven for hearty stews, lamb shanks, or even a winter chili.

    Malbec (Mendoza, Argentina) – With its velvety dark fruit flavors, it pairs exceptionally well with grilled sausages or a hearty beef bourguignon.

    A winter without red wine is like a fireplace without wood—technically possible, but why would you?

    Gregory Dean, SOMM&SOMM
    Photo by Kenneth on Pexels.com

    White Wines – Brightening Winter’s Depths

    The best winter whites have enough body and acidity to complement richer dishes and hold their own against the chill.

    Chardonnay (Burgundy, France & California) – Buttery, oak-aged versions are perfect with roasted chicken, creamy pastas, or lobster bisque.

    Riesling (Germany & Alsace, France) – Aged Rieslings with their honeyed, petrol notes pair beautifully with duck, pork belly, or spicy Thai curries.

    Viognier (Rhône Valley, France & California) – Rich and floral, it complements roasted root vegetables and creamy cheeses.

    Gewürztraminer (Alsace, France) – Spicy and aromatic, it’s a delightful pairing with hearty winter fare like sausage and sauerkraut or Moroccan tagines.

    Savagnin (Jura, France) – For the adventurous, this oxidized white is spectacular with fondue or roast chicken.

    What good is the warmth of summer, without the cold of winter to give it sweetness? (and we’d argue, what good is summer wine without a winter contrast?)

    John Steinbeck
    Photo by Anastasia Shuraeva on Pexels.com

    Rosé – Not Just for Sunshine

    While rosé is often pigeonholed as a summer sipper, certain styles shine in the winter months.

    Tavel (Rhône Valley, France) – This deep, robust rosé stands up to roasted meats, winter greens, and even cassoulet.

    Bandol Rosé (Provence, France) – Mourvèdre-based, it pairs wonderfully with roasted duck or bouillabaisse.

    Sparkling Rosé (Champagne, France & Crémant d’Alsace) – Bubbles bring brightness to rich winter dishes, from truffle risotto to baked brie.

    Snow falls, wine pours, and suddenly, winter isn’t so bad

    Gregory Dean, SOMM&SOMM

    Winter Wine Rituals

    • Temperature Matters – Reds should be served slightly cooler than room temperature (60-65°F), and whites should not be ice-cold (50-55°F). A slight chill brings out complexity.
    • Glassware Counts – Use larger glasses for bold reds to allow them to breathe, and smaller glasses for high-acid whites to focus aromas.
    • Decanting is Key – Many winter reds benefit from decanting to soften tannins and enhance aromas.
    • Pair with Cozy Moments – Enjoy a glass by the fire, with a book, or paired with hearty, slow-cooked meals.
    Photo by Pavel Danilyuk on Pexels.com

    Surviving the Cold in Style

    To those who embrace the chill with a full glass, warm food, and good company, we raise our glasses to you. Winter may be long, but with the right wine, it’s a season of rich flavors, cozy nights, and joyful toasts.

    Greg and Tammy Dean, SOMM&SOMM

    Cheers to winter wines and the warmth they bring! 🍷

    Cover Photo Credit: Photo by Mirek Kielar on Pexels.com

  • Varietal Spotlight: Pinot Noir

    Varietal Spotlight: Pinot Noir

    The Ancient and Temperamental King of Red Grapes.

    Few grapes captivate the hearts of wine lovers and vintners quite like Pinot Noir. Revered for its ethereal elegance, complex flavors, and remarkable ability to reflect terroir, Pinot Noir is one of the oldest known grape varietals still cultivated today. This thin-skinned, temperamental grape has inspired obsession, frustration, and devotion in equal measure, from medieval monks in Burgundy to modern-day winemakers pushing the boundaries of its expression worldwide.

    Origins and Ancient History

    Pinot Noir’s history can be traced back over 2,000 years to the Roman occupation of Gaul (modern-day France).

    Map of Gaul (Britannica, T. Editors of Encyclopaedia (2010, August 25). Gaul summary. Encyclopedia Britannica)

    The grape likely descends from Vitis vinifera vines cultivated by the Romans and was first mentioned in historical records around the 1st century AD. However, its true prominence emerged in the Middle Ages when Cistercian and Benedictine monks meticulously cultivated vineyards in Burgundy, recognizing the grape’s unique ability to convey a sense of place. These monastic orders developed the first concept of terroir, dividing Burgundy’s vineyards into climats, which still define the region today.

    The name “Pinot Noir” is derived from the French words pin (pine) and noir (black), a reference to the grape’s tightly clustered, pinecone-shaped bunches and dark skin. Despite its noble heritage, Pinot Noir’s genetic instability has led to over a thousand known clones and mutations, making it one of the most diverse grape families in viticulture.

    The Many Faces of Pinot Noir

    Because Pinot Noir mutates so easily, countless clones have been developed, each exhibiting distinct characteristics. Some of the most famous clones include:

    • Pommard (Clone 4 & 5): Originally from Burgundy’s Pommard region, these clones produce structured, powerful wines with darker fruit flavors and firmer tannins.
    • Dijon Clones (113, 115, 667, 777): Developed in Burgundy, these clones offer more refined fruit profiles, with silky textures and notes of red cherry, raspberry, and floral aromatics.
    • Wädenswil (Clone 2A): Popular in Oregon, this Swiss clone thrives in cool climates and is known for its vibrant acidity and floral perfume.
    • Martini Clone: A historic clone from California, this variety is known for its bright fruit flavors and early ripening qualities, particularly in Carneros and Russian River Valley.

    Pinot Noir also has close relatives in the Pinot family, including Pinot Blanc, Pinot Gris, and Pinot Meunier. These varietals share the same genetic lineage but have evolved with distinct characteristics. Pinot Blanc tends to be full-bodied with crisp acidity and flavors of apple and pear, while Pinot Gris exhibits richer textures and stone fruit notes. Pinot Meunier, frequently used in Champagne blends, offers fresh fruitiness and a more rustic profile.

    Alternate Names and Related Regions

    Pinot Noir is known by several names in different parts of the world. Some of its alternate names include:

    • Spätburgunder (Germany)
    • Blauburgunder (Austria, Switzerland)
    • Pinot Nero (Italy)
    • Clevner (historical Alsace term)
    • Pinoz (Romania)

    Key regions where Pinot Noir thrives include:

    • France: Burgundy, Champagne, Alsace
    • United States: Oregon (Willamette Valley), California (Russian River Valley, Santa Lucia Highlands, Santa Barbara, Carneros)
    • Germany: Ahr, Baden, Pfalz
    • New Zealand: Central Otago, Martinborough
    • Italy: Alto Adige, Oltrepò Pavese
    • Switzerland: Valais, Graubünden
    • Australia: Yarra Valley, Tasmania
    Spätburgunder – Reinhold Möller, CC BY-SA 4.0, via Wikimedia Commons

    Pinot Noir’s Global Expressions

    Pinot Noir is often described as the most expressive varietal of terroir, meaning that it uniquely reflects the climate, soil, and winemaking techniques of its growing region. Let’s explore some of the most renowned Pinot Noir regions and their distinctive styles:

    Burgundy, France: The Benchmark

    Burgundy is the spiritual home of Pinot Noir, producing the world’s most revered expressions from Côte de Nuits and Côte de Beaune. Wines from these regions exhibit remarkable complexity, finesse, and age-worthiness. Grand Cru vineyards such as Romanée-Conti, La Tâche, and Chambertin produce wines of unparalleled depth and elegance, with layers of red and black fruit, earthy undertones, and a signature minerality that evolves beautifully over time.

    Oregon: The New-World Contender

    Oregon’s Willamette Valley has emerged as a premier Pinot Noir-producing region, often drawing comparisons to Burgundy. The cool, maritime climate fosters wines with vibrant acidity, red fruit dominance, and floral aromatics. Winemakers here prioritize sustainable and biodynamic farming, leading to some of the most expressive and terroir-driven New World Pinot Noirs.

    Related Article: Wine Experiences: A Taste of Adelsheim

    California: Bold and Fruit-Driven

    California’s diverse microclimates allow for multiple styles of Pinot Noir, ranging from the bright, elegant expressions of Sonoma’s Russian River Valley and Santa Lucia Highlands to the richer, more opulent styles of Santa Barbara and Carneros. Russian River Valley Pinot Noirs are known for their lush cherry and cola notes, while Santa Barbara wines often showcase baking spices and deep red fruit.

    New Zealand: The Rising Star

    New Zealand’s Pinot Noir, particularly from Central Otago and Martinborough, has gained international acclaim for its purity of fruit, bright acidity, and vibrant aromatics. Central Otago Pinot Noirs often exhibit dark cherry, plum, and spice notes, while Martinborough expressions lean towards a more earthy, structured profile.

    Germany: The Stealthy Powerhouse

    Known as Spätburgunder, German Pinot Noir has experienced a renaissance in recent years. Producers in the Ahr, Baden, and Pfalz regions are crafting elegant, cool-climate Pinot Noirs with floral aromatics, mineral-driven complexity, and refined tannins, rivaling some of the best from Burgundy.

    Pouring Pinot Noir – Prayitno, USA, CC BY 2.0, via Wikimedia Commons

    The Perfect Complement

    Pinot Noir’s versatility makes it an excellent companion to a wide range of dishes. Its bright acidity, moderate tannins, and complex flavor profile allow it to pair beautifully with:

    • Poultry: Roast duck, turkey, or chicken with herbs
    • Game Meats: Venison, quail, and pheasant
    • Pork: Pork tenderloin, glazed ham, or charcuterie
    • Mushroom Dishes: Truffle risotto, mushroom ravioli, or wild mushroom ragout
    • Salmon and Tuna: Grilled, poached, or seared preparations
    • Soft Cheeses: Brie, Camembert, and Gruyère

    Fun Lore and Stories of Pinot Noir

    Pinot Noir has inspired countless stories, myths, and even Hollywood films. One of the most famous legends is that of the 18th-century Burgundian monk Dom Giguier, who claimed to have divine visions instructing him to cultivate Pinot Noir in specific vineyard plots (Giguier, 1763). Whether divine intervention or astute observation, these climats remain some of the most prized in the world.

    In more modern times, the 2004 film Sideways sparked an explosion of Pinot Noir’s popularity in the U.S., while simultaneously tanking Merlot sales. The protagonist’s passionate monologue about the elegance and fragility of Pinot Noir led to a significant surge in demand, particularly in California and Oregon.

    The Enduring Allure of Pinot Noir

    Pinot Noir remains one of the most beloved and challenging varietals in the world of wine. Its delicate nature, susceptibility to disease, and finicky growing conditions make it a difficult grape to cultivate, yet its rewards are unparalleled. Whether from the legendary vineyards of Burgundy, the misty valleys of Oregon, or the sun-kissed hills of California, Pinot Noir continues to captivate winemakers and enthusiasts alike. Its ability to tell the story of its origin with elegance and nuance ensures that its legacy will endure for generations to come. Cheers 🍷

    Cover Photo Credit: Jim Fischer from Portland, Oregon, USA, CC BY 2.0, via Wikimedia Commons

    References

    Giguier, D. (1763). Vineyard Cultivation and Divine Insight. Dijon, France: Burgundian Press.

  • A Sherry-Lover’s Guide to the Feast of Seven Fishes

    A Sherry-Lover’s Guide to the Feast of Seven Fishes

    Seven Perfect Pairings for Seven Seafood Courses.

    The Feast of Seven Fishes is a rich Italian-American tradition celebrated on Christmas Eve, featuring an abundant spread of seafood dishes. This tradition pairs beautifully with the versatility and depth of Sherry, a fortified wine from Jerez, Spain, that spans an array of styles from light and dry to dark and sweet. Here’s a course-by-course pairing, each showcasing a unique Sherry style that enhances the flavors of our favorite Feast of Seven Fishes dishes.

    This version of the Feast of Seven Fishes is a sensory journey through seven different seafood dishes, each paired with a distinct Sherry style, culminating with a dessert course. The natural progression from dry to sweet Sherries makes this a balanced and complex tasting experience that respects each course’s flavors.

    Image from Little Broken – Smoked Salmon Crostini with Herb Cheese recipe

    Amuse-Bouche: Smoked Salmon Crostini

    • Sherry Pairing: Manzanilla
    • Tasting Notes: Manzanilla is a bright, briny, and delicate Sherry with subtle green apple and sea breeze notes.
    • Why It Works: This pairing highlights Manzanilla’s salty, coastal character, which mirrors the salmons’ smokiness. The Sherry’s light body complements the dish’s herb cheese and cucumber, creating a refreshing, palate-awakening amuse-bouche.

    Recipe (Little Broken): Smoked Salmon Crostini

    SOMM&SOMM Recommends: Lustau Papirusa Manzanilla Sherry

    Image from Olive Tomato – Roasted Sardines with Garlic and Herb Crust recipe

    First Course: Roasted Sardines with Garlic and Herb Crust

    • Sherry Pairing: Fino
    • Tasting Notes: Fino, dry and crisp with almond and fresh dough notes, has a subtle umami quality that matches well with sardines.
    • Why It Works: Fino’s delicate nutty and saline notes enhance the sardines’ richness without overwhelming the flavor. Its acidity and dry profile cut through the fish’s oil, balancing out the texture while emphasizing the freshness of the herbs.

    Recipe (Olive Tomato): Roasted Sardines with Garlic and Herb Crust

    SOMM&SOMM Recommends: Lustau Jarana Fino Sherry

    Image from Cafe Delites – Garlic Butter Shrimp Scampi recipe

    Second Course: Shrimp Scampi with Garlic Butter Sauce

    • Sherry Pairing: Amontillado
    • Tasting Notes: Amontillado Sherry is characterized by toasted hazelnut, caramel, and a touch of dried apricot, offering a balanced, nutty depth with medium acidity.
    • Why It Works: Amontillado’s complexity complements the buttery garlic sauce, enhancing the shrimp’s delicate sweetness. The Sherry’s depth pairs seamlessly with the richness of the dish, providing a touch of nutty savoriness and elevating the umami flavors.

    Recipe (Cafe Delites): Garlic Butter Shrimp Scampi

    SOMM&SOMM Recommends: Alvaro Domecq “1730” Amontillado

    Image from Little Ferraro Kitchen – Steamed Clams with White Wine and Garlic recipe

    Third Course: Clams with White Wine, Garlic, and Herbs

    • Sherry Pairing: Palo Cortado
    • Tasting Notes: Known for its rare combination of freshness and richness, Palo Cortado has roasted hazelnut, orange peel, and subtle toffee flavors.
    • Why It Works: Palo Cortado’s layered complexity matches well with the briny, herbal clams. Its depth amplifies the dish’s savory notes, while its slightly fuller body and acidity balance the richness of the sauce, creating a refined harmony.

    Recipe (Little Ferraro Kitchen): Steamed Clams with White Wine and Garlic

    SOMM&SOMM Recommends: Fernando de Castilla Antique Palo Cortado

    Image from My Gorgeous Recipes – Saffron Risotto with Lobster recipe

    Fourth Course: Lobster Risotto with Saffron and Parmesan

    • Sherry Pairing: Oloroso
    • Tasting Notes: Oloroso Sherry is a rich, full-bodied style with flavors of caramel, walnut, and dried orange zest. Its warming alcohol and slight sweetness add depth.
    • Why It Works: The luxurious texture of Oloroso complements the creamy risotto, and its nutty, caramelized character enhances the lobster’s natural sweetness and the richness of saffron and Parmesan.

    Recipe (My Gorgeous Recipes): Saffron Risotto with Lobster

    SOMM&SOMM Recommends: Bodegas Yuste Aurora Oloroso Sherry

    Image from Toni Brancatisano’s – Bacalla – Salted Cod with Tomatoes, Olives and Capers recipe

    Fifth Course: Baccala (Salted Cod) with Tomato, Olives, and Capers

    • Sherry Pairing: Medium Sherry (Blend of Amontillado and PX)
    • Tasting Notes: A Medium Sherry offers a mild sweetness with hints of dried fig, dates, and a touch of caramel, striking a balance between richness and sweetness.
    • Why It Works: This pairing softens the saltiness of the cod and melds with the acidity of tomatoes. The sweetness of Medium Sherry brings out the savory elements of the capers and olives, achieving a delightful sweet-salty balance.

    Recipe (Toni Brancatisano’s version is our favorite): Baccala with Tomatoes, Olives and Capers

    SOMM&SOMM Recommends: Valdespino Amontillado Medium Contrabandista Sherry

    Image from Drizzle&Dip – Seared Tuna Steaks with Lemon, Capers and Parsley Butter

    Sixth Course: Seared Tuna with Capers and Lemon

    • Sherry Pairing: Cream Sherry
    • Tasting Notes: Cream Sherry, a blend of Oloroso with a touch of PX, has lush flavors of figs, dates, and toffee with a rounded sweetness.
    • Why It Works: The Cream Sherry’s sweetness complements the seared tuna’s umami flavors and contrasts with the salty capers, while its fuller body holds up to the tuna’s meatiness. The citrus provides a refreshing finish that cuts through the richness.

    Recipe (Drizzle&Dip): Seared Tuna Steaks with Lemon, Capers and Parsley Butter

    SOMM&SOMM Recommends: Emilio Hidalgo Morenita Cream Sherry

    Image from Nonna Box – Authentic Italian Sfogliatelle recipe

    Dessert Course: Sfogliatelle with Citrus Ricotta Filling

    • Sherry Pairing: Pedro Ximénez (PX)
    • Tasting Notes: Pedro Ximénez is syrupy and luscious, with intense flavors of raisins, molasses, and caramelized figs.
    • Why It Works: PX’s decadent sweetness mirrors the richness of the ricotta, and its dried fruit notes pair beautifully with the pastry’s citrus flavors, offering a satisfying and indulgent finale.

    Recipe (Nonna Box): Authentic Italian Sfogliatelle by Guido Pedrelli

    SOMM&SOMM Recommends: Alvear Pedro Ximenez Solera 1927

    The Final Toast

    After the final dessert course, consider offering a tiny sip of Amontillado or Oloroso to cleanse the palate, allowing guests to end the feast with lingering flavors of dried nuts and spices. This brings balance to the overall tasting journey, and with the broad spectrum of Sherry styles, each course in the Feast of Seven Fishes becomes an intricate and memorable experience. Cheers 🍷

    Cover image credit: Nicole Michalou on Pexels.com