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

SOMM&SOMM

Category: Sommelier Studies

  • Pop, Fizz, Clink! The Art (and Science) of Opening Sparkling Wine Without a Flying Cork

    Pop, Fizz, Clink! The Art (and Science) of Opening Sparkling Wine Without a Flying Cork

    Ah, Champagne! The ultimate symbol of celebration, glamour, and joy—until it becomes a projectile aimed at your chandelier, your friend’s forehead, or your unsuspecting dog. Opening a bottle of bubbly can be thrilling, but it’s not a party trick unless you’re wielding a saber (more on that later). Let’s break down the proper, safe, and stylish way to pop that cork like a pro.

    Step 1: Chill Out (Literally!)

    Temperature is everything. Too warm, and your sparkling wine will gush like a fountain; too cold, and the nuanced flavors and bubbles won’t shine. Aim for 43-50°F (6-10°C). This means a couple of hours in the fridge or 30 minutes in an ice bucket filled with half water and half ice. Remember: calm bubbles are happy bubbles.

    Cork Dork Tip: If your sparkling wine is too warm and you’re in a pinch, wrap the bottle in a damp towel and pop it in the freezer for 15 minutes. But set a timer—we’re chilling wine, not making Champagne slushies.

    Photo by Moran Avni on Pexels.com

    Step 2: The Tools of the Trade

    Let’s talk glassware. While a flute may look classic, it’s not ideal for appreciating the wine’s aromas. A tulip-shaped glass or a standard white wine glass works wonders. If all you’ve got is a coffee mug…well, let’s pretend I didn’t hear that.

    Cork Dork Tip: Invest in proper glassware. It’s like giving your wine a stage to perform on instead of relegating it to karaoke night at the dive bar.

    Step 3: Unleash the Cage (Gently!)

    Now for the fun part. Remove the foil and locate the wire cage (officially called the muselet). Keep your thumb firmly on the cork while you untwist the cage—six half-turns, in case you’re counting. Leave the cage on the cork for better control. It’s your first line of defense against unintentional popping.

    Cork Dork Tip: If you’re feeling fancy, use this moment to drop a fun fact: the pressure inside a bottle of sparkling wine is equivalent to the tire pressure of a double-decker bus. That’s why the cork deserves your respect!

    Step 4: The Twist-Off (No Drama, Please)

    Here’s where many a cork dork shines. Tilt the bottle to a 45-degree angle, gripping the cork with one hand (and a towel, if you’re feeling fancy) and the base of the bottle with the other. Slowly twist the bottle—not the cork—while applying gentle counter-pressure. Listen for the “pffft” sound of escaping gas, not the party-popping “boom” of disaster.

    Cork Dork Tip: If the cork refuses to budge, don’t panic. A quick wrap of the cork in a warm towel can help loosen things up. Consider it wine’s version of a spa day.

    Photo by Rene Terp on Pexels.com

    Step 5: Pouring Perfection

    Pour in two stages to prevent overflow. A small amount first to let the foam settle, then top up to about two-thirds full. Bonus points if you can pour with a slight flair without spilling on Aunt Henrietta’s carpet.

    Cork Dork Tip: Tilt the glass at an angle while pouring to preserve those precious bubbles. Straight-on pouring is for amateurs (or soda).

    For the Extra (and Extra Formal) Moments

    For formal occasions, present the bottle label-forward before opening. This gives your guests a chance to admire your impeccable taste. Oh, and never—I repeat, never—point the cork at anyone. A Champagne cork can travel up to 50 miles per hour; this is a bottle of wine, not a weapon.

    Cork Dork Tip: Bonus style points for draping a napkin or towel over your pouring arm. It’s the sommelier’s version of a superhero cape.

    The Saber Method (For Show-offs and Special Occasions)

    Want to impress your guests? Saber that bottle like a true connoisseur with a flair for the dramatic. Using a dull blade or the blunt side of a chef’s knife, slide the blade along the seam of the bottle toward the lip with a firm, confident stroke. The cork and glass lip should break off cleanly. This method is best practiced outdoors—and away from your mother-in-law’s priceless crystal collection.

    Cork Dork Tip: Make sure your audience knows this isn’t just about bravado. Sabering has historical roots in Napoleonic France. When you’re done, casually drop the phrase, “Vive l’Empereur!” for dramatic effect.

    A Few More Cork Dork Pro Tips

    • Storage: Keep your sparkling wine stored horizontally and away from heat or light.
    • Pairing: Sparkling wine pairs beautifully with almost anything, from oysters and caviar to fried chicken and popcorn. Yes, really.
    • Serving: Keep an extra bottle or two chilled. One bottle for every two guests is a good rule of thumb.

    Cork Dork Tip: If you’re running out of Champagne, have a stash of Crémant (French), Cava (Spanish) or Prosecco (Italian) as a backup. They’re budget-friendly lifesavers.

    Bottom Line: Celebrate Safely and Stylishly

    Whether you’re popping a Prosecco on the couch, sabering a Cava in the backyard, or serving vintage Champagne at a black-tie event, the key is respect for the wine and your guests. A well-opened bottle sets the tone for the celebration, and nothing—nothing—beats the sound of a perfectly controlled “pffft” as you usher in a new year or toast to life’s moments big and small.

    So go forth, my fellow cork dorks, and conquer the art of bubbly with confidence, style, and perhaps just a little mischief. Cheers 🥂

    Disclaimer: Proceed With Caution – Sabering and opening sparkling wine may look glamorous, but they require attention and care. Always ensure bottles are properly chilled to reduce pressure, point them away from people or valuables, and handle with steady hands. Sabering, in particular, should only be attempted outdoors with the right tools and protective eyewear. This isn’t a TikTok challenge—safety comes first. If in doubt, leave the sabering to professionals and stick to the classic “pffft” opening method. Celebrate responsibly, and may your bubbles always be joyful!

  • Effervescent Charm or Fizzing Fad?

    Effervescent Charm or Fizzing Fad?

    I am speaking, of course, about Pet Nat—the bubbly darling of the natural wine movement. If you’ve been to a trendy wine bar or scrolled through the feeds of wine influencers, you’ve likely encountered these playful, unfiltered bottles of fizz. But what exactly is Pet Nat, and why has it captured the imagination of wine enthusiasts? Let’s dive in to uncover its origins, purpose, myths, tasting notes, and most importantly, how to savor it with the perfect dish.

    What Is Pet Nat?

    Short for Pétillant Naturel (French for “naturally sparkling”), Pet Nat is the oldest known method of making sparkling wine, predating the Champagne method by centuries. It’s crafted using the méthode ancestrale, where the wine is bottled before fermentation is complete. This creates a gentle fizz as carbon dioxide is trapped during fermentation. Unlike Champagne, Pet Nat is often unfiltered, capped with a crown cap (like a beer bottle), and may carry a sediment that reflects its raw, unpolished nature.

    Photo by Susanne Jutzeler, suju-foto on Pexels.com

    A Brief Origin Story

    Pet Nat’s roots trace back to rural France, where farmers embraced this simpler, low-tech approach to sparkling wine. The Loire Valley is often credited as its modern spiritual home, though it’s now produced worldwide. For centuries, this “happy accident” fizz was a rustic treat enjoyed by winemakers themselves. Today, Pet Nat has evolved into a global trend, celebrated for its authenticity and artisanal charm.

    Purpose and Personality

    At its heart, Pet Nat is about capturing the essence of nature and spontaneity. Winemakers embrace minimal intervention, letting terroir and vintage variation shine. This results in wines that are alive, vibrant, and sometimes a bit unpredictable—an allure for adventurous drinkers.

    Myths and Lore

    1. Myth: Pet Nat is just poorly made sparkling wine.
      Truth: While it’s less polished than Champagne, good Pet Nat is thoughtfully crafted and represents the winemaker’s intent to embrace imperfections.
    2. Myth: It’s always funky and cloudy.
      Truth: Not all Pet Nats are wild or cloudy. Styles range from clean and crisp to earthy and funky.
    3. Lore: Opening a bottle is like opening a treasure chest—no two are exactly the same. There’s a delightful unpredictability to every pour.

    Tasting Notes and Styles

    Pet Nat can be made from any grape, so the flavor spectrum is vast. Common characteristics include:

    • Color: Clear to hazy, white to deep rosé, and even orange.
    • Bubbles: Gentle fizz rather than aggressive effervescence.
    • Aroma and Flavor: Expect bright fruit notes—green apple, pear, stone fruit, or berries—with herbal undertones, minerality, or a slight yeasty funk. Each bottle tells its own story.

    Here’s to the unexpected—
    To the wine that keeps us guessing,
    To the gentle fizz that feels like laughter in a glass,
    To the imperfections that make life beautifully real.

    May each sip of this lively, untamed wine remind us to embrace the unpredictable, savor the spontaneous, and celebrate the journey over the destination.

    To Pet Nat and the adventures it inspires—
    Cheers!

    Gregory Dean, SOMM&SOMM

    Food Pairings

    Pet Nat’s versatility and vibrancy make it a sommelier’s dream for food pairing. Here are some standout matches:

    • Light & Citrusy Pet Nats: Pair with oysters, sushi, or ceviche.
    • Rosé Pet Nats: Perfect with charcuterie, roasted veggies, or creamy cheeses.
    • Funky & Earthy Styles: Excellent with fried chicken, barbecue, or mushroom risotto.
    Image by Stacy, CC BY 2.0, via Wikimedia Commons

    Recommended pairing: Goat Cheese and Herb-Stuffed Mushrooms. The creamy, tangy goat cheese enhances the bright acidity of a citrusy Pet Nat, while the earthy mushrooms echo the wine’s natural, unfiltered character.

    Pet Nat isn’t just a fad—it’s a revival of a historic style with a modern twist. Whether it’s here to stay or fades into obscurity remains to be seen, but for now, its charm, authenticity, and sheer fun make it worth exploring. Grab a bottle, pair it with a dish, and let the fizz work its magic! Cheers 🥂

  • Wines for Late Autumn and Early Winter

    Wines for Late Autumn and Early Winter

    Sipping Through the Seasons–The Holidays and Beyond.

    As the vibrant hues of autumn leaves fade into the frost-kissed landscapes of early winter, it’s time to embrace wines that embody the coziness of the season. From family gatherings to fireside chats, this time of year calls for rich, warming wines that bring people together. Here’s a lighthearted guide to selecting wines perfectly suited to late autumn and early winter vibes.

    Photo by Taryn Elliott on Pexels.com

    The Cozy Corner: Reds That Warm the Soul

    The cooler months are synonymous with robust red wines that feel like a warm hug. These wines pair effortlessly with hearty dishes, wool blankets, and crackling fires.

    Cabernet Sauvignon

    • Perfect for: Slow-cooked roasts, braised short ribs, or a rich lasagna.
    • With its bold tannins and dark fruit notes, Cabernet Sauvignon feels right at home during chilly nights. Try one from Napa Valley for a classic experience or experiment with South American options for an earthy twist.

    Syrah/Shiraz

    • Perfect for: Grilled lamb, smoked brisket, or venison stew.
    • Bursting with black pepper, plum, and smoky undertones, Syrah matches the rugged charm of late autumn.

    Zinfandel

    • Perfect for: BBQ meats, spicy chili, or glazed ham.
    • Its jammy fruit flavors and spicy kick make Zinfandel a crowd-pleaser for festive gatherings.
    No machine-readable author provided. Hoffkar assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia Commons

    Florida’s Early Winter: Tropical Hints with Holiday Cheer

    For those basking in the mild 70°F “winters” of Florida (or similar climates), lighter wines with tropical vibes but seasonal depth strike the right balance.

    Viognier

    • Perfect for: Shrimp scampi, citrus-glazed chicken, or mango salsa.
    • This aromatic white wine bridges the gap between summery zest and cozy richness, perfect for coastal holiday parties.

    Chenin Blanc

    • Perfect for: A poolside turkey sandwich or a festive charcuterie board.
    • Opt for a South African Chenin Blanc for a slightly off-dry profile that suits Florida’s seasonal flair.

    Light Pinot Noir

    • Perfect for: Cedar-plank salmon or grilled turkey legs.
    • Bright red fruit with a touch of spice makes Pinot Noir versatile enough for Florida’s unique winter vibe.

    Fireside Chats & Relaxed Evenings: The Best Sippers

    Nothing beats a glass of something special when unwinding by the fire. Here are top picks for contemplative sipping:

    Port – Rich, sweet, and warming, a ruby or tawny Port is the ultimate fireside companion. Pair it with blue cheese or toasted nuts for a cozy treat.

    Madeira – With its caramelized nuttiness, Madeira feels luxurious. Opt for a medium-sweet Bual style, paired with roasted chestnuts or gingerbread cookies.

    Amarone della Valpolicella – This velvety Italian red has dried fruit flavors and a hint of cocoa, making it an indulgent pairing for dark chocolate or aged Parmesan.

    Family Gatherings: Classic Pairings for Festive Feasts

    Holiday tables brimming with traditional dishes demand wines that enhance the flavors without overpowering them.

    Turkey and Trimmings

    • Go for a Chardonnay (try a buttery Sonoma option) or Riesling (a semi-dry German Riesling for balance).
    • For reds, a Beaujolais Cru or Pinot Noir adds enough complexity without stealing the spotlight.

    Ham or Pork Roast

    • A fruity Grenache or a full-bodied Malbec pairs beautifully with the sweet and savory nature of ham.
    • For whites, try a bold Gewürztraminer, especially if there’s a honey glaze involved.

    Vegetarian Delights

    • Mushroom dishes and roasted root vegetables pair exquisitely with Barbera or Tempranillo.
    • For whites, a nutty Roussanne or White Burgundy elevates earthy flavors.
    Photo by Photo By: Kaboompics.com on Pexels.com

    Seasonal Activities & Their Perfect Pairings

    Every seasonal pastime has a wine that fits like a glove. Here’s a list to inspire your next bottle:

    • Tree Trimming: Prosecco or Cava. Light, fizzy, and celebratory, these sparkling wines keep spirits bright.
    • Pumpkin Pie Baking: Moscato d’Asti. Its sweetness and citrusy zing make pie-prepping festive.
    • Holiday Movie Marathons: Mulled wine or a spiced Glühwein. Curl up with a steaming mug of wine infused with cinnamon, cloves, and orange zest.

    Choose What Feels Right

    Whether you’re embracing early winter in Florida with a chilled Chenin Blanc or braving the Northeast cold with a bold Cabernet Sauvignon, the season is about warmth, comfort, and connection. Raise a glass to the season’s charm, and remember: the best wine is the one you enjoy most with the people you love. Cheers! 🥂

    Cover Photo Credit: Reinhold Möller, CC BY-SA 4.0, via Wikimedia Commons

  • Exploring the World of Fortified and Oxidative Wines

    Exploring the World of Fortified and Oxidative Wines

    A Deeper Look at Six Pillars of the Style.

    Fortified wines, often overlooked or misinterpreted, carry centuries of craftsmanship, trade, and innovation. This article examines the six mainstream fortified and oxidative wines—Sherry, Port, Madeira, Marsala, Vermouth, and Rancio—exploring their histories, production methods, and cultural significance.

    Classic fortified wines with dessert – Photo by Benny Stu00e6hr on Pexels.com

    Sherry

    Spain’s Gift to the World

    Sherry, from Spain’s Andalusian region of Jerez, evolved from a local wine into a global phenomenon. The production process, under the watchful eye of a complex solera system, integrates new and old wines, lending Sherry its distinct, oxidative character. Sherry is traditionally classified into seven main styles: Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado, Cream, and Pedro Ximénez, each unique in flavor and aging methods.

    The Phoenicians first brought vines to Jerez around 1100 BC, and the wine became famous under the Moors, who fermented the grapes and distilled the resulting wines. Sherry’s popularity peaked in the 16th century when British sailors returned from the Battle of Cádiz with barrels, introducing it to English nobility. The lore of Sherry includes the belief that some soleras contain remnants from centuries past, connecting each bottle to a vibrant history of winemaking.

    SOMM&SOMM Related Article: Demystifying Wine: Sherry

    Port

    Portugal’s Legacy of Power and Complexity
    liz west from Boxborough, MA, CC BY 2.0, via Wikimedia Commons

    Port, originating in Portugal’s Douro Valley, became popular in England during the 1700s when English merchants, avoiding French wine, fortified their imports from Portugal. The production process involves adding aguardente (grape spirit) to halt fermentation and preserve natural sugars, creating a rich, full-bodied wine. Port comes in several styles, including Ruby, Tawny, Vintage, Late Bottled Vintage (LBV), and White Port, each with unique aging techniques.

    Port’s narrative includes the discovery of a legendary “blackstrap” port by English traders, who, having mistakenly over-fortified a shipment, found it sweeter and more robust. This unplanned discovery set the stage for Port’s sweet, fortified profile, which pairs seamlessly with blue cheeses and rich desserts.

    SOMM&SOMM Related Article: The History, Tradition, and Elegance of Port Wine

    Madeira

    An Island’s Fortuitous Wine

    Madeira’s story is one of survival and adaptability. Hailing from the island of Madeira, this wine was initially transported to tropical climates aboard ships, where the high temperatures “cooked” the wine. Instead of spoiling, it developed rich, complex flavors that fascinated European merchants. Modern Madeira winemaking replicates this process with the estufagem method, heating the wine to impart a caramelized complexity.

    Madeira wines – Frank Papenbroock, CC BY-SA 3.0, via Wikimedia Commons

    Madeira styles range from Sercial (dry) to Malvasia (sweet), with Bual and Verdelho falling in between. The island’s volcanic soils and distinctive grape varieties create wines with flavors of dried fruits, caramel, and smoky nuts. Madeira’s resilience is legendary; it remains one of the few wines capable of enduring centuries of aging, with bottles from the 18th century still drinkable today.

    Marsala

    Sicily’s Sweet and Dry Treasure

    Marsala, named after the coastal town of Marsala in Sicily, gained international fame in the late 1700s when English merchant John Woodhouse fortified the local wine, preserving it for long voyages. Marsala production typically involves adding grape spirit to a wine blend and aging it in wooden casks. Marsala is classified into dry, semi-sweet, and sweet styles and further divided by aging categories such as Fine, Superiore, Vergine, and Riserva.

    Marsala lineup – Dedda71, CC BY-SA 3.0, via Wikimedia Commons

    Marsala’s fame rose in the 19th century when it became a culinary staple, particularly in dishes like Chicken Marsala. Though overshadowed by its kitchen counterpart, fine Marsala wines offer complex notes of dried apricot, vanilla, and baking spices and can be enjoyed on their own as dessert wines.

    Vermouth

    Europe’s Aromatic Aperitif

    Vermouth, first created in 1786 by Antonio Benedetto Carpano in Turin, Italy, is an aromatized, fortified wine infused with botanicals like herbs, roots, and spices. Originally medicinal, vermouth evolved into a fashionable aperitif. The wine base is fortified with grape spirit and flavored with a unique blend of botanicals, which differ by brand and region. Sweet (red) and dry (white) are the primary styles, with modern variations including extra dry, amber, and rose.

    Vermouth and Quinquina bottles – Will Shenton, CC BY-SA 3.0, via Wikimedia Commons

    Vermouth has become integral to cocktails such as the Martini and Manhattan, but it’s also enjoyed neat, served with a citrus twist. Its versatility is its charm, as it complements flavors across a range of dishes, from appetizers to rich desserts.

    SOMM&SOMM Related Article: Trendy Cocktails: The Manhattan

    Rancio Sec

    Catalonia’s Hidden Gem

    Rancio Sec, hailing from Catalonia and France’s Roussillon region, is an ancient, oxidative-style non-fortified wine aged in barrels exposed to sunlight, creating intense, nutty flavors. Rancio wines gain their distinct profile from long aging and exposure to air, often with traditional winemaking methods, including aging in open vats or glass demijohns.

    Domaine de Rombeau Rancio Sec aging outside in glass bonbonnes

    Aged between 5 and 100 years, Rancio Sec is not for the faint-hearted; it boasts concentrated flavors of roasted nuts, dark chocolate, and leather. The wine’s robust, rustic character pairs well with charcuterie and strong cheeses, and its rarity makes it a prized addition to any wine cellar.

    Here’s to the fortified and oxidative—those brave, enduring wines that weather time and hold their ground. In their layers of complexity and whispers of faraway lands, they remind us that beauty often lies in patience, character, and the willingness to age with grace. Raise a glass to the unsung alchemists of the wine world, whose depth and warmth bring history to the table with every sip!

    Gregory Dean, SOMM&SOMM

    Each of these fortified and oxidative wines carries the essence of its place, heritage, and historical journey. Rediscovering fortified wines reveals a world where winemaking and alchemy meet, offering layers of flavor that speak to their unique origins and cultural stories. Whether you’re savoring a glass of Sherry with tapas or exploring the bold, oxidative notes of Rancio Sec, fortified wines are a journey through history, tradition, and flavor awaiting deeper exploration. Cheers 🍷

    Cover photo by Christina Snyder, CC BY 2.0, via Wikimedia Commons

  • Uncorking the Wine Lovers of the World

    Uncorking the Wine Lovers of the World

    A Few Fun Personas.

    Ever wondered what your wine of choice says about you? Based on years of observing the nuances and quirks of wine drinkers and merging that with the persona-building precision of marketing (my day job for years 🙂), here’s a toast to the charming (and possibly recognizable) personas behind the glass. This is a lighthearted look at who you might be, based on the wines that make you swoon. Grab a glass, relax, and find yourself in these delightful characters!

    The Sauvignon Scholar

    Favorite Wines: Crisp Sauvignon Blancs, especially from New Zealand and California.

    These are the intrepid thinkers with an enthusiasm for data, facts, and just the right bit of zest. Much like their wine of choice, they’re sharp, refreshing, and (perhaps unknowingly) a little bit enlightening. The Sauvignon Scholar often relishes lively debates—think Socrates meets Martha Stewart, only with a cheese platter in hand.

    A Day in the Life:
    Mornings are organized to perfection. By 8 a.m., their coffee is measured to the gram, and a neatly lined spreadsheet tracks their to-dos. By lunchtime, they’re tackling the New York Times crossword (in ink, naturally). Evening? Time to uncork a bottle of Sauvignon Blanc and dive into a crime thriller—preferably one set in the vineyards of Marlborough. They dream of starting a true-crime podcast… if only their schedule allowed it.

    The Red Velvet Adventurer

    Favorite Wines: Rich, bold Cabernet Sauvignons and smooth Malbecs.

    The Red Velvet Adventurer is a lover of bold flavors and even bolder experiences. They might seem a bit mysterious at first (especially with that cabernet-colored scarf), but peel back a layer, and they’re the life of any gathering. Known to indulge in fascinating tales about “that one time in Argentina,” they’re passionate and deeply invested in everything they do.

    A Day in the Life:
    They’re up early, powering through a workout—HIIT or bust—before setting off on the day’s adventure. By 3 p.m., they’re browsing an art gallery or maybe booking a weekend escape to Napa. When evening arrives, they savor a Cabernet Sauvignon, pondering their next venture: skydiving? A pottery class? Either way, they’ll have a glass in hand and a story to tell.

    The Bubbly Connoisseur

    Favorite Wines: Champagne, Prosecco, and all things sparkling.

    The Bubbly Connoisseur brings lightness and enthusiasm wherever they go. Life is a celebration, and every day deserves a little sparkle—whether it’s a Tuesday evening or New Year’s Eve. Often the connector in a group, they’re everyone’s favorite person to sit next to at dinner because their laughter is as effervescent as their drink.

    A Day in the Life:
    9 a.m., they’re cheerfully greeting everyone at their Pilates class, followed by a jaunt to the farmers’ market for fresh blooms. By noon, they’re planning their next soiree—charcuterie boards, vintage glassware, the works. Come 5 p.m., they’re sipping Prosecco and FaceTiming their friends, insisting on “just one more glass!” because life, after all, should be filled with bubbles.

    The Pinot Noir Poet

    Favorite Wines: Delicate, nuanced Pinot Noirs, particularly those from Oregon or Burgundy.

    This gentle soul finds beauty in the subtle things and knows the magic of a perfectly aged vintage. They’re reflective, artistic, and a bit romantic, savoring life at a slower pace and appreciating the complexity of a Pinot as if it were a piece of art. Often seen journaling or strumming an acoustic guitar, they know how to bring calm to any storm.

    A Day in the Life:
    They start the day in contemplation, meditating with their rescue dog and journaling intentions for the day. Afternoons involve browsing a used bookstore or walking along a misty coast, enveloped in thoughts about the interconnectedness of life. By evening, they’re savoring a glass of Pinot Noir while working on their poetry collection. They’re convinced the wine tastes a bit better with jazz playing softly in the background.

    The Rosé Rejuvenator

    Favorite Wines: Refreshing rosés from Provence, but also curious about other light, vibrant varieties.

    With a well-developed knack for enjoying life’s simpler moments, the Rosé Rejuvenator is always on the hunt for “rosé all day” vibes. Effortlessly cool, they’re known for balancing work and play, and they’re often spotted brunching with friends or wandering in nature. They’re optimists with a talent for finding silver linings.

    A Day in the Life:
    Their morning begins with a matcha latte (iced, even in winter), a session of yoga, and a scroll through travel inspirations. Come afternoon, they’re making plans for a sunset picnic by the water, complete with a cooler stocked with their favorite rosé. They’re the friend who insists on taking a selfie with everyone, holding up a glass of rosé to capture the “golden hour” glow.

    The Organic Oenophile

    Favorite Wines: Biodynamic and natural wines, favoring unfiltered or small-batch varieties.

    A purist at heart, the Organic Oenophile values authenticity and transparency, whether it’s in their wine or their friendships. They’re well-versed in phrases like “zero-zero” and know the exact coordinates of their favorite vineyard. Earthy yet refined, they’re often mistaken for a philosopher or an off-duty vintner.

    A Day in the Life:
    The day begins with green juice and a stroll to the local co-op. Their afternoons involve perusing rare plant shops or making sourdough starter from scratch. As evening falls, they’re sipping on a cloudy orange wine, waxing poetic about sustainability. You’ll often find them hosting low-waste dinner parties where the only thing more interesting than the conversation is the wine.

    The Chardonnay Charmer

    Favorite Wines: Big, bold, buttery Chardonnays from Napa, but they’re not opposed to an unoaked Chablis either.

    The Chardonnay Charmer is warm, welcoming, and confident in their tastes. They’re often at the center of any group, offering wisdom, wit, and a knack for turning strangers into friends. At home, they have a cozy reading nook and an impressive assortment of stemware.

    A Day in the Life:
    They start their day by lighting a candle and enjoying a leisurely breakfast, even on weekdays. By 2 p.m., they’re organizing the book club or planning a brunch, complete with buttery Chardonnay pairings. When evening comes, they’re curled up with their favorite memoir and a glass of oaked Chardonnay, fully embracing each sip like a warm hug.

    Here’s to celebrating the wide world of wine lovers! Whether you’re a Sauvignon Scholar or a Rosé Rejuvenator, may your glass always be full, and may you continue to savor the little things that make each sip uniquely you. Cheers 🍷

    Gregory Dean, SOMM&SOMM
  • Demystifying Wine: Sherry

    Demystifying Wine: Sherry

    The Forgotten Gem: Understanding the Seven Types of Sherry Wine.

    Sherry wine, one of the world’s oldest and most storied styles, hails from the Jerez region in southern Spain. Known for its diversity and complex flavor profiles, Sherry has a bit of a reputation problem—often relegated to dusty shelves or seen as “grandma’s wine.” But for those in the know, Sherry offers a wide spectrum of styles, from bone-dry and briny to lusciously sweet, making it a remarkably versatile option for food pairings.

    Six types of Sherry (missing Cream Sherry): Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso, Pedro Ximénez (PX)

    The Seven Styles of Sherry

    The beauty of Sherry lies in its remarkable range, produced under strict legal classifications that determine how the wine is aged, blended, and finished. Each type showcases distinct characteristics that can surprise even seasoned wine enthusiasts.

    Fino

    • Key Notes: Pale straw color, bone dry, light, and fresh.
    • Aging: Biological aging under flor.
    • Varietals: Palomino.
    • Characteristics: Fino is the lightest of the Sherries, with an alcohol content around 15-16%. It develops a unique layer of yeast called flor, which shields the wine from oxygen and gives it a tangy, almond-like flavor with a saline finish.
    • Food Pairing: Tapas, olives, almonds, and seafood like shrimp or oysters.

    Manzanilla

    • Key Notes: Similar to Fino but with a coastal brininess.
    • Aging: Biological aging under flor in the coastal town of Sanlúcar de Barrameda.
    • Varietals: Palomino.
    • Characteristics: While technically a subset of Fino, Manzanilla has a distinct salty tang from the maritime influence, making it a touch lighter and zestier.
    • Food Pairing: Anchovies, salted fish, fried seafood, or sushi.

    Amontillado

    • Key Notes: Nutty, oxidative, and complex.
    • Aging: Starts under flor, then moves to oxidative aging.
    • Varietals: Palomino.
    • Characteristics: Amontillado begins its life as a Fino, aged under flor for a few years, but the yeast eventually dies off, allowing oxygen to interact with the wine. This adds layers of nuttiness, caramel, and dried fruit flavors.
    • Food Pairing: Grilled meats, mushrooms, or hard cheeses like aged Manchego.

    Palo Cortado

    • Key Notes: Mysterious blend of Fino and Amontillado characteristics.
    • Aging: Starts under flor, but undergoes early oxidative aging.
    • Varietals: Palomino.
    • Characteristics: Palo Cortado is the enigma of Sherry, often starting as a Fino or Amontillado but then evolving into something unique. It combines the finesse of Fino with the depth of Amontillado, offering flavors of hazelnuts, orange peel, and toffee.
    • Food Pairing: Duck, game birds, or rich stews.

    Oloroso

    • Key Notes: Bold, rich, and intensely oxidative.
    • Aging: Oxidative from the start.
    • Varietals: Palomino.
    • Characteristics: Oloroso Sherry is aged entirely without flor, allowing for complete exposure to oxygen. It is deeper in color with flavors of roasted nuts, toffee, leather, and dried fruits. With a higher alcohol content (17-20%), it’s one of the bolder Sherry styles.
    • Food Pairing: Lamb, aged cheeses, or roasted vegetables.

    Pedro Ximénez (PX)

    • Key Notes: Lusciously sweet, syrupy, with intense dried fruit flavors.
    • Aging: Oxidative aging.
    • Varietals: Pedro Ximénez.
    • Characteristics: PX Sherry is made from sun-dried Pedro Ximénez grapes, which concentrate the sugars and produce a deeply sweet, raisin-like wine. The wine is rich, with notes of figs, dates, molasses, and chocolate.
    • Food Pairing: Blue cheese, rich desserts, or even poured over vanilla ice cream.

    Cream Sherry

    • Key Notes: Sweet, smooth, often a blend of Oloroso with sweetened PX.
    • Aging: Oxidative aging, with blending.
    • Varietals: Palomino and Pedro Ximénez.
    • Characteristics: Cream Sherry is an approachable, sweetened version of Oloroso, designed to balance sweetness and nuttiness. It’s rich and smooth, often seen as a dessert wine.
    • Food Pairing: Chocolate cake, custards, or with fruit tarts.

    SOMM&SOMM Recommends: Sherry Tasting Trio with Tasting Video

    Solera at Bodegas Tío Pepe – El Pantera, CC BY-SA 3.0, via Wikimedia Commons

    The Solera System: The Art of Aging

    What sets Sherry apart from other wines is the Solera system, a fractional blending method that ensures consistency and complexity across vintages. In the Solera system, older wines are systematically blended with younger wines, creating a continuous aging process. Each year, a portion of the oldest wine is drawn off for bottling, while younger wines replenish the barrels, allowing the character of the wine to evolve gradually.

    This process creates a remarkable depth in Sherry, where wines are often aged for decades, taking on complex, layered flavors that reflect both the region’s history and the patience of its winemakers.

    Flor Aging – El Pantera, CC BY-SA 3.0, via Wikimedia Commons

    Flor: A Yeast Like No Other

    The role of flor in Sherry production is critical, especially in lighter styles like Fino and Manzanilla. This yeast floats on the surface of the wine, protecting it from oxidation while contributing to the wine’s distinctive flavor profile. The salty, yeasty notes often associated with these styles are direct results of this biological aging. This technique is somewhat similar to the sur lie aging in Champagne, where wine is aged on the dead yeast cells, although sur lie focuses more on enhancing texture and brioche-like flavors.

    Sherry’s Image Problem

    So why is Sherry often overlooked? Part of the issue lies in its old-fashioned reputation. For years, Sherry has been pigeonholed as an “old person’s drink,” especially with the perception of sweet, cloying Cream Sherries that once dominated the market. But the dry styles, especially Fino, Manzanilla, and Amontillado, have so much more to offer. The complexity, versatility, and food-friendliness of these wines are woefully underappreciated.

    There’s also the fact that Sherry doesn’t fit neatly into most wine drinkers’ expectations. It’s not a light, easy-drinking white, nor is it a robust red. It occupies a unique space, which requires a more adventurous palate to fully appreciate.

    Sherry in Pairings: Rediscovering a Lost Art

    If you want to experiment with Sherry in your next wine pairing, consider going beyond the obvious. Here are some fresh ideas:

    • Fino or Manzanilla: These bone-dry, saline wines are fantastic with charcuterie, shellfish, and even sushi. The briny character complements the umami richness of seafood.
    • Amontillado: Try it with earthy mushroom dishes or rich pork belly. The nuttiness and depth of flavor create a fascinating interplay with these savory ingredients.
    • PX: Dessert wines often steal the show, but PX takes it to another level. Serve it with blue cheese or use it to top off a vanilla ice cream sundae for a memorable finish.

    The next time you’re hosting a pairing dinner, don’t shy away from including a Sherry. It’s a conversation starter, and with its range of flavors and styles, you can find a bottle that complements just about any dish. Maybe, just maybe, Sherry will finally earn the spotlight it deserves. Cheers 🍷

  • Raise a Glass and Lower the Volume

    Raise a Glass and Lower the Volume

    A Sommelier’s Take on Finding Common Ground.

    Election Day. For many, it’s a spirited occasion where, beyond casting a ballot, we’re practically swimming in strong opinions. But today, I propose we table those heated discussions about who’s right, who’s wrong, and who should be running the show. Instead, let’s toast to something undeniably delightful: wine—and the way it has this uncanny power to bring us together.

    In the wine world, I’ve found the best conversations happen over a shared bottle, with glasses clinking, eyes bright, and laughs rolling out easily. Sure, we don’t always agree. In fact, a roomful of sommeliers and wine enthusiasts debating wine pairings can sound a lot like Congress during a filibuster. But, thankfully, our discussions have a much friendlier vibe, and they end with a pleasant buzz rather than a buzzkill.

    So let’s treat our political conversations like we do wine pairings—let’s savor, listen, and respect each other’s “palates.”

    Photo by Julia Kuzenkov on Pexels.com

    Find Your “Common Ground” Grape

    No matter your personal politics, there’s probably a wine we can all rally around. Are you a staunch Pinot Noir person? A die-hard Chardonnay defender? Or maybe you’re a Sauvignon Blanc champion? Great! Wine is a versatile beverage that invites a multitude of opinions without any door-slamming. Whether we’re swirling a glass of Napa Cab or toasting with a sparkling Prosecco, there’s one beautiful truth: no two people experience a wine the same way, and that’s precisely the beauty of it.

    Finding a wine you both enjoy is like discovering common ground. If we can agree that a well-chilled rosé makes for a great afternoon, can we not also accept that there’s beauty in our differences?

    Active Listening, Wine Tasting Style

    A good wine tasting, much like a good conversation, starts with listening. When someone picks up hints of “stone fruit,” we don’t interrupt to say, “Actually, that’s citrus.” We listen, nod, and take another sip ourselves. Perhaps the same could be said about how we engage in dialogue on Election Day—give people room to share their perspective without trying to “correct” their taste.

    Wine, after all, is subjective. So are opinions. But both deserve to be heard and respected. If someone says they’re getting a lot of oakiness and spice, don’t laugh at their palate. Respect their experience! The same goes for our broader opinions. Just as a good Cabernet can be layered with spice, fruit, and earthiness, our conversations should be layered with curiosity, open-mindedness, and empathy.

    When in Doubt, Debate Wine

    Let’s face it: few things lift the spirits like a lively discussion about wine and food pairings. So instead of clashing over policies, let’s settle down and debate something that’s sure to end on a happy note: what’s the best pairing for Thanksgiving turkey? Or, if we’re feeling bold, what’s the ultimate cheese for a Friday night wine board? Let’s debate the merits of Napa over Sonoma, or whether a Chardonnay needs oak. I guarantee no one will be walking away mad; at worst, you’ll just be craving a cheeseboard.

    And if you do find yourself disagreeing, pour a little more. It’s hard to stay tense over a glass of Sancerre.

    Here’s to Election Day! May our patience last as long as the line at the polls, may our conversations stay as smooth as a good Merlot, and may our disagreements be as fleeting as that last sip in the bottle. Cheers to democracy and to finally voting on something other than what’s for dinner!

    Gregory Dean, SOMM&SOMM

    Respect Palates and Preferences

    Just as we all bring unique palates to the table, we bring unique perspectives. When I introduce someone to wine, I don’t judge if they like Moscato over Merlot, or insist they “have to try” a funky orange wine. Wine, like conversation, should be shared with an open mind.

    As we go about our day, casting votes and making choices, let’s treat each other with that same respect. Pour a glass, lean in, and let’s make today less about division and more about connection. And remember, at the end of the day, it’s not who’s right or wrong but who brought the best bottle! Cheers to that 🍷

    Cover photo by Sora Shimazaki on Pexels.com

  • Celebrating 36 Years of Love & Legacy: A Mondavi Affair

    Celebrating 36 Years of Love & Legacy: A Mondavi Affair

    In the world of wine, few stories intertwine celebration and life as deeply as that of Robert Mondavi. Reflecting this spirit, Scott and Alison White meticulously prepared every dish for their 36th anniversary celebration, a night that was as much about love and legacy as it was about Mondavi’s finest wines. It wasn’t just an evening of food and wine; it was a testament to the care, thought, and dedication that goes into creating something truly memorable—both in the kitchen and in life.

    We were honored to attend this grand affair, not only as guests but as fellow sommeliers, with a shared admiration for Robert Mondavi’s vision. The Whites’ attention to detail was evident in every course and pairing, their thoughtful preparation embodying Mondavi’s belief that “wine is part of the meal, part of life.” The elegant setting, draped in calming blue hues, was the perfect backdrop for an evening dedicated to celebrating love, friendship, and fine wine.

    Here’s to Scott and Alison, to 36 years of love, laughter, and legacy. Tonight, we raise our glasses not only to their enduring bond but to the friendships and memories that have grown alongside it. Just as a fine wine ages gracefully, deepening in complexity and richness, so too has their love—something we all cherish and celebrate. To many more years of shared joy, unforgettable moments, and, of course, incredible wine. Cheers!

    Gregory and Tammy Dean, SOMM&SOMM
    The lineup of Mondavi wines for the evening

    Welcome Appetizers: Hackleback Caviar, and Seared Ahi Tuna

    The evening began with an artfully curated selection of appetizers, each thoughtfully prepared by Scott and Alison. The briny Hackleback Caviar and the savory depth of Seared Ahi Tuna set the tone for the night. Zarmeena Khan, Wine Club and DTC Manager at Robert Mondavi Winery, introduced the 2021 The Estates Sparkling Wine from Napa Valley. Crisp, lively bubbles lifted the delicate brininess of the caviar, while its citrus and mineral backbone refreshed the palate after each bite of bruschetta and tuna. The Sparkling Wine, with its purity and precision, paid homage to Mondavi’s commitment to wines that speak to their terroir.

    First Course: Goat Cheese Salad

    Next came the Goat Cheese Salad—a delightful juxtaposition of creamy goat cheese, candied walnuts, and dried cranberries atop fresh field greens. Paired with the 2021 The Estates Fumé Blanc, the wine’s bright citrus and grassy aromatics danced beautifully with the tangy richness of the cheese. The salad brought out the best in the wine, which showcased Mondavi’s masterful touch in crafting Sauvignon Blanc. The acidity was a perfect foil to the creaminess, while its herbal notes mirrored the freshness of the greens. Scott and Alison’s careful attention to the balance of flavors and textures was on full display here, showcasing their passion for bringing out the best in every bite.

    Second Course: Tortellini Alfredo

    The richness of the Tortellini Alfredo, adorned with crumbled carrots, mushrooms, and broccoli, was a creamy indulgence. What elevated this dish to new heights was the pairing with the 1998 Mondavi Reserve Chardonnay from Carneros. Aged gracefully, this Chardonnay was an experience in itself—its nutty, buttery layers complementing the Alfredo’s creamy sauce, while a subtle acidity cut through the richness, leaving a balanced and refined finish. This wine is a testament to the longevity and evolution of Mondavi’s Chardonnays, as it still held onto a vibrancy that belied its years. Here’s Scott’s recipe (real-time commentary included 🙂

    Scott’s Creamy Dreamy Alfredo

    Pro Tip: If you’re adding veggies or protein (chicken, shrimp, etc.), cook those up first and set them aside. You’ll thank me later!

    • Olive oil (a drizzle—enough to make things sizzle)
    • ½ cup pancetta (finely minced—because pancetta makes everything better)
    • 8 large garlic cloves (minced super fine—seriously, garlic is life)
    • ½ cup butter (because we’re not counting calories today)
    • 1½ cups heavy cream (go big or go home)
    • 2 cups freshly grated Parmesan cheese (the good stuff—no shaky cans)
    • ½ teaspoon white pepper (for a subtle kick)
    • ½ teaspoon dried parsley (for that herby goodness)
    • ½ teaspoon Italian seasoning (because Italy, duh)
    • ¼ teaspoon nutmeg (adds a surprising twist)
    • ½ teaspoon garlic powder (yes, more garlic)

    Drizzle some olive oil in your favorite pan and toss in the pancetta. Cook it until it’s brown and crispy, like pancetta confetti. The smell? Heavenly.

    Add your minced garlic to the pan and let it brown a bit. Not too much—we want it golden, not burnt! This is where the magic happens. Toss in all those dried seasonings and give it a good stir. Set this mixture aside—it’s the soul of your Alfredo.

    In the same pan (don’t you dare wash it yet, all those flavors are gold!), melt that glorious butter. Once it’s melted and dreamy, slowly pour in the cream. Warm it up, but don’t let it boil—just a gentle simmer will do.

    Now, blend in that pancetta and garlic mixture you set aside. Stir it into the cream and butter until everything’s mingling beautifully.

    Slowly add in the Parmesan, stirring until it melts into the sauce like a cheesy hug. Keep stirring until the whole thing is smooth, creamy, and oh-so-inviting.

    Pro Serving Tip: Toss this with your favorite pasta (fettuccine is classic, but you do you!). Or pour it over sautéed veggies, grilled chicken, or shrimp. Finish with a little extra Parm on top, and maybe a sprinkle of parsley for that fancy touch.

    And voilà—Scott’s Alfredo, the perfect mix of creamy, garlicky goodness. You’re going to want seconds. Maybe thirds.

    Third Course: Lobster Bisque or Butternut Squash Soup

    As the third course was served, guests were given the option between an indulgent Lobster Bisque (prepared by Scott) or the comforting sweetness of Butternut Squash Soup (prepared by Russ Ahrens (Instagram: @drunkenchef82)). Both dishes were paired with the 2020 The Estates Chardonnay, a wine that stood confidently between the richness of the lobster and the subtle sweetness of the squash. Its balance of tropical fruit, creaminess, and acidity made it a versatile companion, harmonizing with both soups without overpowering the delicate flavors.

    Robert Mondavi’s legacy of elevating Chardonnay to an art form was ever-present in this pairing.

    Gregory Dean, SOMM&SOMM

    Fourth Course: Tuscan Chicken with Spaghetti

    Rustic yet elegant, the Tuscan Chicken with sausage, sun-dried tomatoes, spinach, and mushrooms was bold, hearty, and packed with flavor. The wine selected for this course was the 2021 The Estates Merlot from Oak Knoll. Known for producing beautifully structured Merlots, Oak Knoll gave this wine a ripe red fruit profile, complemented by soft tannins and earthy depth. Together, the dish and the wine became a duet—each bite of the savory chicken brought out the wine’s complexity, while the wine’s fruit-forward character rounded out the richness of the dish.

    Fifth Course: Charred Ribeye with Garlic Parmesan Mashed Potatoes

    For many, the charred ribeye was the highlight of the evening—a testament to Scott’s prowess and Russ’ skill in the kitchen. Served with garlic parmesan mashed potatoes, caramelized onions, and creamed spinach, this dish was a true labor of love. To honor such a decadent dish, we were treated to a vertical tasting of two Mondavi Cabernets—an exquisite 1988 Napa Valley Cabernet Sauvignon and a 1998 Oakville Cabernet Sauvignon. The 1988 vintage showcased dark fruit, leather, and earth, while the 1998 brought a more developed cedar and tobacco profile. Both wines, despite their differences, elevated the ribeye, with their structure and layered complexity enhancing the meat’s char and the rich bordelaise sauce. This pairing was a reminder of Robert Mondavi’s belief that “wine should bring out the best in food, just as food should bring out the best in wine.”

    Dessert Medley: Cannoli Cake & Caramel Apple Pecan Cake

    The dessert medley was a celebration in its own right. The Cannoli Cake, creamy and sweet, was paired with the 2020 Moscato d’Oro—a wine that shimmered with floral and vibrant citrus notes. The wine’s sweetness balanced the richness of the cake, offering a light, refreshing finish to each bite. Meanwhile, the Caramel Apple Pecan Cake, spiced with warm caramel flavors, found its match in the 2018 Sauvito Sauvignon Blanc from Oakville. This wine, with its ripe fruit and honeyed tones, mirrored the caramel and pecan notes in the cake, making for a harmonious, indulgent end to the meal.

    Here’s to 36 more years of love, legacy, and Mondavi magic!

    Gregory and Tammy Dean, SOMM&SOMM

    As the night drew to a close, it was impossible not to reflect on the thoughtful preparation that had gone into every dish and wine pairing. Scott and Alison’s 36th anniversary was a celebration not only of their enduring love but also of the art and care they bring to every meal. It’s evenings like these that remind us why we gather around the table—to share stories, laughter, and, most importantly… to celebrate life’s greatest moments. 🍷

    Alison, Scott, and Alyssa White

    Be sure to check out the 35th Anniversary extravaganza featuring Chateau Montelena wines!

  • Domaine Carneros Sparkling Party

    Domaine Carneros Sparkling Party

    A Toast to Tradition and Togetherness.

    As a grand kickoff to Scott and Alison White’s week-long 36th-anniversary festivities, this year’s Sparkling Party brought together family and friends at Disney’s Boardwalk Resort for an evening overflowing with camaraderie, exquisite food, and the celebrated Domaine Carneros sparkling wines. This year’s feature: three impressive six-liter bottles of the 2017 Taittinger Domaine Carneros Brut, each bottle holding the lively energy and character that made it the evening’s “magic elixir.”

    Scott White sabers a bottle of Domaine Carneros

    Sabering the Sparkling: A Celebration in Every Strike

    Scott White, an aficionado of Napa’s finest wines, proudly opened the evening with a daring sabering of the first large-format bottle, a feat he performed for the first time, thrilling his guests. With Scott’s deft, confident strike, a burst of effervescence flowed as the cork and neck were swept away, marking a spirited beginning to the evening. Following in Scott’s footsteps were Brian Toung and Dima Semenski, who each took up the saber with both excitement and skill, making clean cuts that set the night’s festive tone. Their efforts epitomized the camaraderie and celebration that this party—and the art of sabering itself—so beautifully embody.

    Read about these three sabertiers: The Art and Ritual of Sabering Sparkling Wine: A Master Class

    A Sparkling Legacy

    The Domaine Carneros Brut, from the esteemed 2017 vintage, poured with an elegance that complemented the gathering’s lively spirit. Its fine mousse and balanced acidity elevated every bite, pairing especially well with the variety of appetizers thoughtfully prepared for the event. The Brut’s light brioche, citrus, and apple notes mingled with the menu, enhancing every pairing as each course was unveiled.

    A Feast for the Ages

    This year’s menu was a true banquet, carefully curated to pair harmoniously with the sparkling wines. The cold plates—shrimp cocktail, lump crab, and salmon crackers—offered a fresh, clean introduction, perfectly suited to the Brut’s zesty minerality. A charcuterie and cheese plate was rich in flavor, providing a range of textures and tastes that beautifully highlighted the wine’s toasty notes.

    The fruit platter, with ripe strawberries, juicy pears, and the indulgent blue cheese and candied walnut pairings, was a refreshing contrast to the sparkling wine’s crisp acidity. Caprese skewers and veggie plates kept the palate lively, while deviled eggs added a creamy, savory delight.

    The hot dishes were a masterpiece in their own right, showcasing beloved classics and a few surprises. Bacon-wrapped scallops, a crowd favorite, brought out the subtle smokiness in the Domaine Carneros Brut, while mini quiches with bacon and Swiss and savory onion and goat cheese phylo cups matched the wine’s complexity sip for sip. Brie and fig phylo cups, with their luxurious combination of creamy brie and sweet fig, proved to be another highlight alongside the sparkling wine’s effervescence.

    The Pompon sandwiches, featuring Argentinian sausage, and Pizza Piena, an Italian-style pie, added rich heartiness to the mix, a delightful pairing with the structured yet delicate bubbles of the Brut. Abundantly flavored dishes, such as stuffed mushrooms, pot stickers, and Spanish albondigas (meatballs), held their own next to the sparkling wine, creating a symphony of flavors that each sip of Domaine Carneros only heightened.

    Dessert and the Perfect Pairing

    To bring the evening to a sweet close, a stunning array of desserts was served alongside the Domaine Carneros Demi-Sec. The Demi-Sec, with its slight sweetness and softer acidity, was the ideal match for the variety of treats on offer. Each bite, from rich pastries to light fruit-based desserts, found its perfect complement in the Demi-Sec’s balanced sweetness, with flavors that lingered delicately on the palate.

    A Toast to the Sparkling Party

    As the night wound down, a few guests enjoyed glasses of Armagnac, raising a final toast to friendship, to Scott and Alison’s enduring love, and to the memories shared and created anew. With Domaine Carneros sparkling wine in hand and laughter filling the air, the evening was a testament to tradition, good company, and the pure joy of savoring exceptional wine and food in celebration of life’s finest moments. Cheers 🥂

  • The Art and Ritual of Sabering Sparkling Wine: A Master Class

    The Art and Ritual of Sabering Sparkling Wine: A Master Class

    The act of sabering—a tradition often accompanied by awe and anticipation—stems from a blend of history, skill, and sheer drama. When Scott White sabered his first bottle of Domaine Carneros Blanc de Blancs at the celebratory evening of his anniversary week, he carried on a tradition that dates back centuries. As Scott expertly removed the cork with a flourish, he set the stage for Dima Semenski and Brian Toung, both of whom followed his lead and celebrated their own first successful sabering of sparkling wine.

    Champagne! In victory, one deserves it; in defeat, one needs it

    Napoleon Bonaparte

    A Brief History of Sabering

    Sabering finds its roots in Napoleonic France. After the French Revolution, Napoleon Bonaparte and his cavalry celebrated victories by sabering bottles of champagne—a natural choice, as champagne’s association with celebration and triumph was already well-established. The use of a saber was both a convenient and symbolic choice for the soldiers, who found it easy to remove the cork while on horseback. Napoleon himself famously declared, “Champagne! In victory, one deserves it; in defeat, one needs it,” forever tying champagne with the joy and valor of his forces.

    The Technique of Sabering

    While sabering may seem like a dramatic display, it relies on the interplay between physics and precise technique rather than brute strength. Here’s a step-by-step guide to the process:

    1. Select the Right Bottle: Sabering works best with sparkling wines under high pressure, like champagne or quality California sparkling wines such as Domaine Carneros. The pressure inside (typically around 90 psi) helps to launch the cork cleanly when struck correctly.
    2. Chill the Bottle: A cold bottle is critical, as it helps to create a clean break. Ideally, the bottle should be chilled to around 45°F (7°C). I actually prefer the bottle to be chilled between 38°F and 45°F before immersing it inverted into an ice bath for about 30 minutes prior to sabering. The cold temperature prevents shattering by making the glass more brittle.
    3. Find the Seam: Every bottle has seams running vertically along opposite sides. The seam is a structural weakness, making it the ideal place to strike. Aligning the saber with the seam improves the likelihood of a smooth, even break.
    4. Prepare Your Saber: A proper saber has a blunt edge, though any heavy, blunt object (such as a chef’s knife) can work in a pinch. The key lies in a confident, smooth motion rather than a sharp edge.
    5. Angle the Bottle and Saber: Hold the bottle at a slight upward angle (around 45°) to keep the cork from ejecting downward. Position the saber just above the base of the bottle and prepare to slide it smoothly along the seam towards the neck.
    6. The Saber Strike: In a single fluid motion, slide the saber up the seam and hit the bottle’s lip where the neck meets the cork. The strike should be decisive but controlled. If done correctly, the cork and a small ring of glass should break away cleanly.
    7. Celebrate Responsibly: After the bottle has been sabered, the pour typically begins immediately. The rush of bubbles ensures that any loose glass is forced away from the neck.

    An Evening of Celebration: Scott’s First Sabering Experience

    At the Domaine Carneros sparkling wine kick-off party in the suite at Disney’s Boardwalk Inn, Scott’s first attempt at sabering marked a special moment. With his affinity for California wines, particularly those from the Napa region, Domaine Carneros was the perfect choice to ring in his anniversary celebration. Domaine Carneros Blanc de Blancs, known for its elegance and nuanced expression, sabered beautifully under Scott’s confident guidance.

    Scott’s demonstration inspired others, and soon Dima Semenski and Brian Toung followed suit, each achieving a clean break on their very first attempts. The trio’s successes underscored the power of skill, confidence, and a well-chilled bottle. Together, their sabering added an unforgettable touch to the evening, each sabered bottle a testament to the shared joy and expertise that sparkled as brightly as the wine itself.

    Brian Toung’s first (and certainly not his last) sabering a sparkling wine

    To those bold enough to take up the saber, to the friends and family who cheer them on, and to the sparkle that flows from every victorious strike—may we always have the courage to embrace tradition with flair, to celebrate with gusto, and to cherish the thrill of every new endeavor. Here’s to bravery, bubbles, and the memories we make with each daring attempt. Santé!

    Gregory Dean, SOMM&SOMM

    Sabering Today: A Timeless Tradition

    The tradition of sabering continues to enchant as a thrilling way to celebrate any occasion. Whether at a professional gathering or an intimate celebration, sabering has retained its power to elevate a moment into something truly memorable. As Scott, Dima, and Brian discovered, there is a camaraderie in sharing this time-honored ritual, bringing people together to toast the past and future with a perfectly sabered bottle of sparkling wine. Santé! 🥂