Celebrating Wine, Spirits, Food, and Storytelling in 50+ Countries Worldwide

SOMM&SOMM

Category: Wine Style

  • 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

  • Wine & Spirits of the Zodiac

    Wine & Spirits of the Zodiac

    A Cosmic Guide to Your Perfect Pour.

    We love finding connections between personalities, traits, styles, and experiences with the various expressions of wine and spirits. This passion has been on full display in our recent articles The Artistry of Wine, An Intricate Dance Between Poetry and Wine, and Sipping the Notes. Exploring how flavors, textures, and aromas intertwine with personality and emotion is a journey that never ceases to fascinate us.

    Pearson Scott Foresman, Public domain, via Wikimedia Commons

    The stars have guided sailors, farmers, and romantics alike, but have you ever let them guide your wine or cocktail selection? Astrology has long been associated with personality traits, fortunes, and fate, so why not extend that celestial insight to our drink choices? With the Chinese New Year recently celebrated, there’s a fascinating parallel between Western zodiac signs and the symbolic significance of the lunar calendar. Both systems influence celebrations, personality interpretations, and even what flavors we gravitate toward.

    The zodiac in a round dance around the world, from Les etoilles animées, by J.J. Grandville, 1847, coloured engraving

    Let’s journey through the twelve astrological signs, uncovering their origins and pairing each with a wine or spirit that perfectly complements its traits. Plus, we’ve included an interactive cocktail recipe for each sign—because the best way to embrace your celestial self is with a perfectly paired drink in hand.

    Capricorn (December 22 – January 19) – Ambitious, Disciplined, and Refined

    Wine Pairing: Bordeaux – Structured, elegant, and built to age.
    Spirit Pairing: Scotch – Complex, refined, and timeless.
    Cocktail: The Classic Capricorn (inspired by the Rob Roy)
    Ingredients:

    • 2 oz Scotch
    • 0.5 oz sweet vermouth
    • 2 dashes Angostura bitters
      Stir with ice and strain into a coupe. Garnish with a cherry.

    Aquarius (January 20 – February 18) – Innovative, Free-Spirited, and Unique

    Wine Pairing: Orange Wine – Unconventional, thought-provoking, and distinctive.
    Spirit Pairing: Absinthe – Visionary, artistic, and ahead of its time.
    Cocktail: The Electric Aquarius (inspired by the Corpse Reviver #2)
    Ingredients:

    • 1 oz absinthe
    • 1 oz elderflower liqueur
    • 2 oz tonic water
      Build over ice in a highball glass and garnish with a lemon wheel.

    Pisces (February 19 – March 20) – Dreamy, Romantic, and Intuitive

    Wine Pairing: Riesling – Lush, poetic, and expressive.
    Spirit Pairing: Lavender Gin – Ethereal and enchanting.
    Cocktail: The Mystic Mermaid (inspired by the Bees Knees)
    Ingredients:

    • 2 oz lavender gin
    • 0.5 oz lemon juice
    • 0.5 oz honey syrup
      Shake with ice and strain into a coupe. Garnish with edible flowers.

    Aries (March 21 – April 19) – Bold, Fiery, and Adventurous

    Wine Pairing: Zinfandel – Robust, spicy, and energetic, just like Aries.
    Spirit Pairing: Mezcal – Smoky, intense, and unapologetically bold.
    Cocktail: Spicy Aries Smash (inspired by the Mezcal Mule)
    Ingredients:

    • 2 oz mezcal
    • 1 oz lime juice
    • 0.5 oz honey syrup
    • 2 slices jalapeño
    • 2 dashes orange bitters
      Muddle jalapeño in a shaker, add all ingredients, shake with ice, and strain into a rocks glass over fresh ice. Garnish with a lime wheel.

    Taurus (April 20 – May 20) – Sensual, Earthy, and Indulgent

    Wine Pairing: Cabernet Sauvignon – Luxurious, full-bodied, and grounded.
    Spirit Pairing: Cognac – Refined and complex with deep, earthy undertones.
    Cocktail: Velvet Bull (inspired by the Brandy Alexander)
    Ingredients:

    • 1.5 oz Cognac
    • 0.5 oz crème de cacao
    • 1 oz heavy cream
    • Grated nutmeg for garnish
      Shake all ingredients with ice and strain into a chilled coupe. Garnish with grated nutmeg.

    Gemini (May 21 – June 20) – Playful, Curious, and Witty

    Wine Pairing: Sauvignon Blanc – Crisp, zesty, and ever-changing.
    Spirit Pairing: Gin – Botanical, versatile, and endlessly creative.
    Cocktail: The Gemini Spritz (inspired by the French 75)
    Ingredients:

    • 1.5 oz gin
    • 0.5 oz elderflower liqueur
    • 2 oz sparkling wine
    • 1 oz soda water
      Build in a wine glass over ice, stir gently, and garnish with a lemon twist.

    Cancer (June 21 – July 22) – Nurturing, Sentimental, and Comforting

    Wine Pairing: Chardonnay – Warm, inviting, and soothing.
    Spirit Pairing: Rum – Sweet, nostalgic, and full of depth.
    Cocktail: The Cozy Crab (inspired by the Painkiller)
    Ingredients:

    • 2 oz aged rum
    • 1 oz coconut cream
    • 0.5 oz lime juice
      Shake with ice and strain into a chilled coupe. Garnish with grated cinnamon.

    Leo (July 23 – August 22) – Charismatic, Bold, and Regal

    Wine Pairing: Champagne – Effervescent, luxurious, and always the center of attention.
    Spirit Pairing: Bourbon – Strong, commanding, and unforgettable.
    Cocktail: The Golden Lion (inspired by the Gold Rush)
    Ingredients:

    • 2 oz bourbon
    • 0.5 oz honey syrup
    • 0.5 oz lemon juice
    • Champagne top-off
      Shake bourbon, honey syrup, and lemon juice with ice, strain into a coupe, and top with Champagne.

    Virgo (August 23 – September 22) – Practical, Detail-Oriented, and Sophisticated

    Wine Pairing: Grüner Veltliner – Crisp, precise, and refreshingly complex.
    Spirit Pairing: Vodka – Clean, structured, and classic.
    Cocktail: The Meticulous Martini (inspired by the Vodka Martini)
    Ingredients:

    • 2 oz vodka
    • 0.5 oz dry vermouth
    • 2 dashes orange bitters
      Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

    Libra (September 23 – October 22) – Charming, Balanced, and Sophisticated

    Wine Pairing: Pinot Noir – Elegant, harmonious, and effortlessly balanced.
    Spirit Pairing: Amaretto – Smooth, sweet, and socially engaging.
    Cocktail: The Libra Harmony (inspired by the Amaretto Sour)
    Ingredients:

    • 1.5 oz amaretto
    • 1 oz lemon juice
    • 0.5 oz simple syrup
    • Club soda
      Build in a highball glass over ice and top with club soda. Garnish with a lemon wheel.

    Scorpio (October 23 – November 21) – Intense, Mysterious, and Passionate

    Wine Pairing: Syrah – Deep, smoky, and enigmatic.
    Spirit Pairing: Amaro – Dark, brooding, and complex.
    Cocktail: The Dark Scorpion (inspired by the Black Manhattan)
    Ingredients:

    • 1.5 oz amaro
    • 1 oz rye whiskey
    • 0.5 oz black walnut liqueur
      Stir with ice and strain into a rocks glass. Garnish with an orange peel.

    Sagittarius (November 22 – December 21) – Adventurous, Free-Spirited, and Optimistic

    Wine Pairing: Malbec – Bold, vibrant, and full of life.
    Spirit Pairing: Tequila – Fun-loving, daring, and celebratory.
    Cocktail: The Wanderlust Paloma (inspired by the Paloma)
    Ingredients:

    • 2 oz tequila
    • 1 oz grapefruit juice
    • 0.5 oz lime juice
    • 0.5 oz agave syrup
    • Club soda
      Build over ice in a highball glass and top with club soda. Garnish with a grapefruit wedge.
    Photo by Tahir Osman on Pexels.com

    A Toast to the Stars

    Whether you’re an assertive Aries sipping a Spicy Smash or a dreamy Pisces enjoying an ethereal lavender gin ‘tini, the zodiac offers a celestial guide to enhancing your drinking experience. While astrology and wine pairings may not be scientific, they are undeniably fun—so why not embrace the cosmic influence on your next drink choice? Cheers to exploring the stars, one sip at a time!

    Which zodiac pairing is your favorite? Let us know in the comments, and don’t forget to tag us on social media with your cosmic cocktails!

  • “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! ♥️

  • 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 Sip Through Time: The Origin of Aperitifs

    A Sip Through Time: The Origin of Aperitifs

    The Art, History, and Enjoyment of the World’s Most Civilized Pre-Dinner Tradition.

    Aperitifs—those captivating, appetite-awakening drinks enjoyed before a meal—trace their roots to ancient times, when herbal infusions were used as medicinal tonics. The Latin word aperire, meaning “to open,” perfectly captures the purpose of an aperitif: to stimulate the palate and prepare the stomach for the meal ahead. From the vermouths of Italy to the bitter liqueurs of France, the world of aperitifs is a refined and storied tradition that continues to thrive today.

    The earliest known aperitif-style drinks can be traced back to Hippocrates, who concocted a bitter wine infused with wormwood as a digestive aid. This ancient elixir eventually inspired the creation of vermouth in 18th-century Italy. Meanwhile, in France, the 19th century saw the rise of iconic aperitifs such as Lillet and Dubonnet, beloved by aristocrats and artists alike. The European café culture of the Belle Époque further cemented the aperitif as a social ritual, where Parisians sipped bitter, herbal, and citrus-infused concoctions while exchanging ideas and indulging in lively conversation.

    The Styles and Characteristics of Aperitifs

    Aperitifs generally fall into one of the following categories, each offering distinct flavors and purposes:

    Vermouths (Italy & France)

    Aromatized and fortified wines infused with botanicals, vermouths can be dry (perfect for a Martini) or sweet (ideal for a Negroni). French vermouths, such as Noilly Prat, tend to be drier and lighter, while Italian vermouths, like Carpano Antica, are richer and sweeter.

    Bitter Liqueurs (Amari, Quinquinas, and Gentian-Based Aperitifs)

    From Campari’s bold citrus-bitter profile to Suze’s floral gentian root notes, bitter liqueurs balance bitterness with herbal complexity. Dubonnet, famously favored by Queen Elizabeth II, adds a touch of quinine for depth.

    Anise-Based Aperitifs (France & Italy)

    Pastis, Pernod, and Ricard are hallmarks of the French Provençal tradition, while Italy offers Sambuca. These anise-flavored spirits cloud when mixed with water, a transformation called the “louche.”

    Wine-Based Aperitifs (Lillet, Byrrh, and Pineau des Charentes)

    These softer aperitifs blend fortified wine with botanicals or fruit essence, creating a gentler yet equally intriguing drinking experience. Lillet Blanc, a Bordeaux-based classic, was a favorite of James Bond in Casino Royale.

    Phoney, CC BY-SA 3.0, via Wikimedia Commons

    Serving Aperitifs: Classic & Creative Presentations

    The simplest way to enjoy an aperitif is to serve it chilled or over ice with a citrus twist. However, for those looking to expand their experience, here are some unique ways to enjoy aperitifs:

    • Vermouth Spritz – A lighter, lower-alcohol alternative to an Aperol Spritz, mixing dry vermouth, tonic, and an orange slice.
    • Pastis Provençal – Served with ice-cold water in a 5:1 ratio to highlight its herbal complexity.
    • Lillet Rouge & Ginger – A bold yet refreshing mix of Lillet Rouge and ginger beer, garnished with a sprig of rosemary.
    Cristalanis, CC BY-SA 4.0, via Wikimedia Commons

    Cocktails Using Aperitifs for Colder Months

    Aperitifs are not just for summer evenings on a Mediterranean terrace; they can be the perfect foundation for winter-friendly cocktails, offering warmth, spice, and herbal depth. Here are three creative cocktails for the colder months:

    The Alpine Glow

    A warming, citrus-spiced take on a classic Manhattan.

    • 1 oz sweet vermouth (Carpano Antica recommended)
    • 1 oz Amaro Montenegro
    • 1.5 oz rye whiskey
    • 2 dashes orange bitters
    • Garnish: Orange twist and star anise

    Stir ingredients with ice and strain into a coupe glass. Garnish with an orange twist and a floating star anise.

    Suze & Cider Hot Toddy

    A gentian-forward twist on a winter classic.

    • 1 oz Suze
    • 2 oz hot apple cider
    • 0.5 oz honey
    • 0.5 oz lemon juice
    • Garnish: Cinnamon stick

    Mix Suze, hot cider, honey, and lemon in a mug. Stir well and garnish with a cinnamon stick.

    Dubonnet Royale

    A luxurious, bubbly cocktail inspired by the late Queen’s favorite aperitif.

    Build in a flute glass by adding Dubonnet and Cointreau, then top with Champagne. Garnish with an orange twist.

    The Enduring Magic of Aperitifs

    Whether you sip a bitter Negroni, a delicate Lillet spritz, or a warming vermouth-based cocktail, the aperitif remains a timeless invitation to pause, savor, and anticipate the pleasures of the table. So, in the spirit of the legendary aperitif lovers—from Hemingway to Queen Elizabeth—raise a glass and toast to the rich tradition of pre-dinner drinking. Santé! Cin cin! 🍷

    Cover photo credit: Photo by Polina Kovaleva on Pexels.com

  • Discovering the Elegance of Cortese di Gavi: A Northern Italian Treasure

    Discovering the Elegance of Cortese di Gavi: A Northern Italian Treasure

    Ah, the Province of Alessandria in Piedmont—home to one of Northern Italy’s crown jewels, the remarkable Cortese di Gavi. Gavi—a name synonymous with elegance and purity, yet it remains underappreciated in the shadow of more famous Italian white varietals. For a wine enthusiast, this is both a tragedy and an opportunity. Allow me to take you on a journey through the rolling hills of Gavi, where one of Italy’s finest white wines has been quietly defining finesse and charm for centuries.

    F Ceragioli, CC BY-SA 3.0, via Wikimedia Commons

    The Grape Behind the Magic

    Let’s begin with the grape itself: Cortese. This varietal is the very embodiment of Italian precision, producing wines that are crisp, aromatic, and vibrant. If wines could sing, Cortese di Gavi would be a soprano—its voice high, clear, and impossibly beautiful. Cultivated in Northern Italy since at least the 17th century, Cortese thrives in the marl and clay soils of Piedmont’s Gavi region, where the vineyards are blessed with an enviable mix of sun-drenched days and cooling maritime breezes. It’s a terroir-driven delight that effortlessly captures the spirit of its homeland.

    Gavi’s DOCG Status: A Badge of Honor

    Now, let’s talk DOCG—Denominazione di Origine Controllata e Garantita. Gavi earned this prestigious status in 1998, a well-deserved recognition of the region’s consistent quality and historical significance. DOCG isn’t just a shiny label; it’s a promise. A promise that every bottle meets the strictest standards and encapsulates the essence of its place of origin. For Gavi, this elevation marked a turning point, helping it stand shoulder-to-shoulder with Italy’s more celebrated white wines, like Soave and Verdicchio.

    Image Credit: Promesse de Fleurs – Cortese Grapes

    What Makes Cortese di Gavi Special?

    First, its style. Imagine a wine that greets your palate with a burst of lemon zest, green apple, and white peach, followed by whispers of almond and wildflowers. There’s an underlying minerality—a flinty backbone that provides structure and balance—making it the quintessential expression of elegance. Gavi isn’t just a refreshing summer sipper; it’s a wine with depth and sophistication, capable of enhancing any meal with its vibrant acidity and nuanced profile.

    A Sip of History

    Historically, Gavi has its fair share of lore. Did you know that Gavi’s wines were once a favorite at the royal courts of the House of Savoy? Even further back, the grape’s resilience was lauded by Piedmontese farmers who dubbed it “Cortese”—“courteous”—for its ability to consistently produce high-quality wines. This enduring reputation has carried through the centuries, culminating in its modern acclaim.

    Visit Sip & Feast and get James Delmage’s recipe for Spaghetti alle Vongole

    Perfect Pairings: Classic and Creative

    When it comes to food pairings, Cortese di Gavi is a sommelier’s playground. For the classics, you can’t go wrong with Ligurian cuisine. Think fresh seafood—grilled branzino, spaghetti alle vongole, or a delicate insalata di mare. The wine’s zippy acidity cuts through the richness of olive oil and enhances the natural sweetness of shellfish.

    But let’s get adventurous. Pair Gavi with Thai green curry, where its citrus notes complement the lime and lemongrass, or with sushi, particularly sashimi or a clean nigiri platter. Feeling bold? Try it with creamy chicken alfredo—the acidity acts as a palate cleanser, preventing the dish from becoming overly heavy.

    Versatility and Appeal

    What truly sets Gavi apart is its versatility. It’s a wine that can gracefully transition from aperitif to main course, adapting to a variety of flavors and textures without losing its charm. It’s no wonder that those in the know (sommeliers and wine enthusiasts alike) revere it as one of Italy’s most delightful surprises.

    A White Wine Powerhouse

    Northern Italy has long been a powerhouse of white wines, from the alpine clarity of Alto Adige’s Pinot Grigio to the creamy sophistication of Friuli’s Ribolla Gialla. Yet, Gavi holds its own with an understated confidence, proving that elegance doesn’t need to shout. Its story is one of quiet resilience and refinement—a reminder that sometimes the most extraordinary treasures are found off the beaten path.

    Fall Under Gavi’s Spell

    So, the next time you find yourself perusing the shelves, take a moment to consider the wines of Gavi. Pick up a bottle, pour yourself a glass, and savor the history, the terroir, and the craftsmanship. And when you taste that first sip of Cortese di Gavi, let yourself fall under its spell. Because trust me—this is one white wine that’s worth getting to know, sip by glorious sip. Saluti!

    Cover Image Credit: Jonathan Harker, CC BY-SA 4.0, via Wikimedia Commons

  • The Enchanting Wines of Entré-Deux-Mers

    The Enchanting Wines of Entré-Deux-Mers

    A Hidden Gem of French Viticulture

    In the illustrious tapestry of Bordeaux’s wine regions, few areas remain as underappreciated and misunderstood as Entré-Deux-Mers. Nestled between the Dordogne and Garonne rivers, this expanse of rolling hills, historic abbeys, and charming châteaux quietly produces some of the most intriguing wines in the world. Yet, it exists in the shadow of its prestigious neighbors: the Left Bank’s powerful Médoc reds and the Right Bank’s velvety Saint-Émilion and Pomerol blends (Tammy’s favorite). Entré-Deux-Mers, however, is a region of diversity, offering crisp whites, unique reds, and sweet treasures that deserve a place on your table and in your glass.

    SOMM&SOMM Related Article: Old World Regions: Bordeaux

    Where Monks and Merchants Shaped the Vines

    The name Entré-Deux-Mers, meaning “between two seas,” might seem misleading at first glance. Rather than seas, it references the two mighty rivers that define its geography. These waterways have long been trade routes, dating back to Roman times, when wine was already a cornerstone of local commerce. During the medieval period, monks played a pivotal role in cultivating the vineyards, leaving behind a legacy of meticulous viticulture that persists to this day.

    Local lore tells of wine-smuggling monks ferrying barrels of “fish wine” (a term used to describe crisp, acidic whites perfect for pairing with seafood) under the cover of night to avoid taxes imposed by Bordeaux merchants. Whether or not these tales are true, they capture the independent spirit of the region’s winemakers.

    The Styles of Entré-Deux-Mers

    Entré-Deux-Mers offers a spectrum of wines, from vibrant whites to robust reds and luscious sweet wines. Let’s explore these styles in greater detail.

    Photo by Oleksandr P on Pexels.com

    Entré-Deux-Mers Blanc

    This is the hallmark wine of the region, an aromatic, crisp white blend dominated by Sauvignon Blanc, Sémillon, and Muscadelle. These wines are often vinified in stainless steel to preserve their fresh, zesty character.

    • Tasting Notes: Expect notes of grapefruit, green apple, and white flowers with a minerally backbone.
    • Pairings: Perfect with oysters, grilled fish, goat cheese, or a fresh herbed salad.
    • Recommendation: Look for Château Bonnet’s Entré-Deux-Mers Blanc, an approachable, quintessential example of the style.

    Bordeaux Rouge and Bordeaux Supérieur

    While not labeled as Entré-Deux-Mers, red wines from the region fall under broader Bordeaux appellations. These blends often feature Merlot, Cabernet Sauvignon, and Cabernet Franc, offering approachable and food-friendly profiles.

    • Tasting Notes: Black cherry, plum, and earthy spice dominate, with soft tannins in younger wines.
    • Pairings: A natural fit for roasted meats, charcuterie, or hearty stews.
    • Recommendation: Seek out Château Thieuley Bordeaux Rouge for an elegant and well-structured red.
    Harvesting Botrytis affected grapes at Château Dauphiné Rondillon

    Sweet Wines (Loupiac, Sainte-Croix-du-Mont)

    On the southern edges of Entré-Deux-Mers, the misty banks of the Garonne create the perfect conditions for noble rot, producing stunning sweet wines reminiscent of Sauternes but at a fraction of the price.

    • Tasting Notes: Honeyed apricot, candied orange peel, and luscious marmalade.
    • Pairings: Pair with foie gras, blue cheese, or fruit tarts.
    • Recommendation: The Cuvée d’Or du Château Dauphiné Rondillon is a delightful and affordable indulgence.

    Varietals and Wine Laws

    Entré-Deux-Mers Blanc is governed by strict AOC rules that mandate blends of Sauvignon Blanc, Sémillon, and Muscadelle, though minor contributions from Ugni Blanc and Colombard are permitted. The region’s reds fall under the broader Bordeaux and Bordeaux Supérieur classifications, which offer greater flexibility in blending.

    An intriguing facet of Entré-Deux-Mers is its experimentation with lesser-known varietals like Malbec (locally called Côt) and Petit Verdot. These grapes add depth and complexity to blends, hinting at the region’s potential to craft truly distinctive wines.

    Why Entré-Deux-Mers Matters

    Entré-Deux-Mers represents the essence of Bordeaux: a commitment to quality, history, and innovation. Unlike the grand châteaux of the Left and Right Banks, this region’s producers often work on a smaller scale, focusing on craftsmanship rather than global acclaim. The result? Wines that overdeliver on value and character.

    Fun Anecdotes and Lore

    Did you know that during the Hundred Years’ War, Entré-Deux-Mers became a battleground for more than just soldiers? Vineyards were often caught in the crossfire, yet resilient locals replanted time and again, showing the enduring spirit of the region.

    Bringing Entré-Deux-Mers to Your Table

    If you’ve yet to explore the wines of Entré-Deux-Mers, now is the time. Whether it’s a crisp white for your next seafood feast or a luscious sweet wine to accompany dessert, this region offers something for everyone. And don’t forget the reds—they might just surprise you with their depth and versatility.

    So, next time you’re perusing the Bordeaux aisle, take a chance on Entré-Deux-Mers. You might just discover a new favorite—and a story to tell with every sip. Santé 🍷

    Cover Image Credit: Henry SALOMÉ, CC BY-SA 4.0, via Wikimedia Commons

  • Demystifying Sulfites in Wine

    Demystifying Sulfites in Wine

    Separating Fact from Fiction.

    The phrase “contains sulfites” on a wine label often stirs confusion and concern among consumers. Misconceptions abound, from the belief that sulfites are only present in low-quality wines to the idea that they are solely responsible for wine-induced headaches. These myths obscure the truth about sulfites and their essential role in winemaking. Let’s unpack the science, necessity, and reality of sulfur dioxide (SO2) in wine, shedding light on its role and addressing concerns for sulfite-sensitive individuals.

    What Are Sulfites?

    Sulfites, chemically known as sulfur dioxide (SO2), are compounds that occur naturally during fermentation. Yeast, the powerhouse behind turning grape juice into wine, produces a small amount of sulfites as a byproduct. These naturally occurring sulfites are present in all wines, even those labeled as “organic” or “natural.” However, many winemakers also add sulfites deliberately to stabilize and preserve their wines.

    Photo by ELEVATE on Pexels.com

    The Role of Sulfites in Winemaking

    Sulfites play several critical roles in winemaking, making them a trusted tool in a winemaker’s arsenal:

    1. Preservation: Sulfites act as an antioxidant, protecting wine from spoilage caused by oxygen exposure. This helps wines age gracefully and ensures they remain fresh from bottling to consumption.
    2. Microbial Stability: By suppressing unwanted bacteria and wild yeasts, sulfites ensure that the intended flavors of the wine shine through without interference.
    3. Color Retention: In white wines, sulfites help maintain clarity and vibrancy, preventing browning caused by oxidation.

    While sulfites are a valuable ally in winemaking, some producers, particularly in the natural wine movement, aim to minimize their use or omit them entirely. However, these wines may have shorter shelf lives and higher risks of spoilage.

    Photo by David Garrison on Pexels.com

    Debunking the Sulfite-Headache Myth

    One of the most persistent misconceptions is that sulfites in wine cause headaches. While it’s true that some people have sulfite sensitivities, these reactions are rare and often manifest as respiratory issues, such as asthma, rather than headaches. According to the FDA, only about 1% of the population is sensitive to sulfites.

    The real culprit behind wine-induced headaches is more likely histamines. Found naturally in grape skins, histamines are higher in red wines than whites. These compounds can trigger headaches in individuals sensitive to them, particularly if their bodies lack sufficient diamine oxidase, the enzyme responsible for breaking down histamines.

    Understanding ‘Contains Sulfites’

    The U.S. government requires any wine containing more than 10 parts per million (ppm) of sulfites to include “contains sulfites” on the label. This applies to almost all wines, given that naturally occurring sulfites alone often exceed this threshold. For comparison, dried fruits can contain up to 1,000 ppm of sulfites, making the levels in wine seem minimal by comparison.

    Choosing Wines for Sulfite Sensitivity

    For those genuinely sensitive to sulfites, understanding wine choices is key. While avoiding sulfites entirely is nearly impossible, low-sulfite options are available:

    • Organic Wines: Certified organic wines in the U.S. are made without added sulfites, though naturally occurring sulfites remain present.
    • Natural Wines: Often produced with minimal intervention, natural wines may contain lower levels of added sulfites.
    • Wines from Cooler Regions: Cooler climates often produce wines that require fewer sulfites due to their naturally higher acidity, which helps preserve freshness. Look for wines from Alsace, Germany, or the Loire Valley.
    • Certain Varietals: Try white wines like Riesling or Pinot Gris, which typically have lower sulfite levels than rich reds. For reds, consider Beaujolais (Gamay varietal), which is lighter in body and often made with minimal sulfites.
    Photo by Helena Lopes on Pexels.com

    The Takeaway: There’s a Wine for Everyone

    Sulfites are an integral part of winemaking, ensuring wines remain stable, flavorful, and safe for consumption. While myths about sulfites persist, the reality is they are unlikely to be the cause of your wine-related woes. For individuals with specific sensitivities, understanding what’s in the bottle and selecting wines thoughtfully can make all the difference.

    Ultimately, wine is a celebration of diversity—in grapes, styles, and preferences. There truly is a wine for everyone. By demystifying sulfites and making informed choices, you can enjoy your wine journey with confidence and curiosity. Cheers 🍷

  • The Festive Twilight – A Week in Limbo Between Christmas and New Year

    The Festive Twilight – A Week in Limbo Between Christmas and New Year

    The stretch between December 26 and January 1 is an emotional kaleidoscope. Let’s call it Fizzmas Week – The Festive Twilight—that curious week when time feels both endless and fleeting, when holiday leftovers meet New Year’s resolutions, and when joy, reflection, and a hint of chaos swirl together. Here’s a day-by-day guide to navigating Fizzmas Week, complete with themed activities and perfectly paired cocktails to lift your spirits or soothe your soul.

    Woolworth’s Christmas 1966

    December 26: The Busiest Un-Shopping Day of the Year

    Mood: Relief and mild regret. It’s time to return, exchange, or “repurpose” those gifts that missed the mark.
    Activity: Arm yourself for the sales and the customer service lines, or cozy up and begin the “Great Decoration Decluttering.”

    Cocktail: The Boxing Day Spritz
    Light and invigorating, this spritz helps you face the crowds or spark joy during tidying.

    Recipe:

    • 1 oz Aperol
    • 2 oz leftover sparkling wine (Domaine Carneros Brut, anyone?)
    • 2 oz cranberry juice
    • Top with soda water
    • Garnish with a twist of orange and a sugared cranberry.

    December 27: Pajamas and Pie Recovery Day

    Mood: Blissful inertia. Let’s lean into lounging and finally finish that pie no one has room for on Christmas Day.
    Activity: Movie marathons, book reading, or a full-on nap festival.

    Cocktail: The Pie à la Mode Martini
    A decadent dessert drink to pair with leftover pie.

    Recipe:

    • 1 oz vanilla vodka
    • 1 oz Irish cream liqueur
    • 1 oz apple cider
    • Dash of cinnamon
    • Shake with ice, strain into a martini glass, and top with whipped cream and a sprinkle of nutmeg.

    December 28: Goal-Setting or Procrastination Day

    Mood: Reflective. It’s time to journal, make vision boards, or optimistically browse gym memberships you won’t use 🥸
    Activity: Dream big… or delay and doom-scroll instead.

    Cocktail: The “Visionary” Gimlet
    A classic with a zesty twist to fuel your imagination.

    Recipe:

    • 2 oz gin
    • 1 oz lime juice
    • ½ oz simple syrup infused with rosemary (simmer equal parts water and sugar with rosemary sprigs, then cool and strain)
    • Shake with ice, strain into a coupe glass, and garnish with a rosemary sprig.

    December 29: Clean Slate Sunday

    Mood: Determined. Clear the fridge, organize closets, and rid your space of clutter to make room for the new year.
    Activity: Purge the leftovers, donate unworn clothes, or finally organize that junk drawer.

    Cocktail: The “Fridge Forager” Sangria
    A resourceful way to use up remaining wine and fruit.

    Recipe:

    • 2 cups red or white wine (whatever’s open)
    • 1 oz brandy or orange liqueur
    • ½ cup orange juice
    • Any leftover fruit (orange slices, berries, apples, or pomegranate arils)
    • Top with soda water for fizz. Serve over ice.

    December 30: Penultimate Party Prep Day

    Mood: Anticipatory. The countdown has begun, and it’s time to polish the champagne flutes and plan your NYE look.
    Activity: Draft New Year’s Eve playlists or perfect your “midnight toast” speech.

    Cocktail: The Glitter & Gold Mule
    Glamorous with a bit of sparkle to set the tone for the coming celebration.

    Recipe:

    • 2 oz vodka
    • ½ oz elderflower liqueur
    • 3 oz ginger beer
    • ½ oz lime juice
    • Edible gold glitter to garnish (or a gold sugar rim). Serve in a copper mug.

    December 31: The Last Hurrah

    Mood: Jubilant! This is the crescendo of The Festive Twilight. Celebrate with gusto and anticipation.
    Activity: Dress up, toast to the year gone by, and embrace the midnight magic.

    Cocktail: The Midnight Kiss
    A luxurious bubbly cocktail worthy of the occasion.

    Recipe:

    • 1 sugar cube soaked in bitters
    • ½ oz Grand Marnier
    • Top with chilled champagne or sparkling wine
    • Garnish with a twist of lemon and a sprig of thyme.

    January 1: Lazy Resolution Day

    Mood: Hopeful and slightly hungover. Start the new year gently, with quiet gratitude.
    Activity: Take a walk, binge-watch something uplifting, or tackle your first “new year” to-do.

    Cocktail: The Hair of the Dog Bloody Mary
    Reviving and savory, this classic helps you ease into 2025.

    Recipe:

    • 2 oz vodka
    • 4 oz tomato juice
    • ½ oz lemon juice
    • Dash of Worcestershire sauce and hot sauce
    • Pinch of celery salt, black pepper, and smoked paprika
    • Garnish with a celery stalk, pickles, or a shrimp skewer if you’re fancy.

    The Festive Twilight reminds us to savor life’s limbo moments, to find joy between the chaos of Christmas and the glittering promises of New Year’s. Cheers to turning the page with laughter, love, and a drink in hand!

    Gregory Dean, SOMM&SOMM

    Closing the Curtain on Fizzmas Week

    As Fizzmas Week – The Festive Twilight bubbles to a close, we stand at the threshold of a new year, brimming with possibility. This peculiar in-between time—caught between the sparkle of Christmas and the fireworks of New Year’s Eve—reminds us that life is as much about the in-between moments as it is about the grand celebrations. It’s a time to reflect on the past year, with all its highs and lows, and to embrace the hope of what lies ahead.

    Whether you spent the week decluttering your space, sipping cocktails with loved ones, or simply lounging in your coziest pajamas, know that each moment is a small gift. Just like the perfect fizz in a sparkling wine, it’s the little bubbles of joy, connection, and even introspection that make the journey worthwhile.

    As the clock ticks toward midnight on December 31, let’s toast to the promise of a fresh start. Let’s enter the new year with hearts full of gratitude, glasses brimming with hope, and the confidence that we can handle whatever comes our way—one sip, one step, one moment at a time.

    So here’s to you and yours: may your New Year be bright, your challenges met with grace, and your Fizzmas Week memories last all year long. Cheers! 🥂

  • 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