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

SOMM&SOMM

Tag: food

  • 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

  • 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

  • A Sommelier’s Guide to Date Night Wine Pairings

    A Sommelier’s Guide to Date Night Wine Pairings

    From First Dates to Friday Night Takeout.

    Date night is sacred—a chance to connect, escape the routine, and indulge a little. Whether it’s a first date or a long-standing weekly tradition, a thoughtful wine choice can elevate the experience, even if the “cuisine” comes with a drive-thru option. Here’s a guide for various types of dates, with a wine pairing to match the mood, cuisine, and charm of each occasion.

    Photo by Jep Gambardella on Pexels.com

    The First Date: Breaking the Ice with a Hint of Romance

    The Vibe: Nerves, excitement, and the hope for a little spark.

    Cuisine: Tapas or small plates are perfect; they’re easy to share and provide plenty of variety. For a more relaxed vibe, consider street food-style Mexican fare or a cozy Italian trattoria.

    Wine Pairing:

    • For Spanish Tapas: Go with an Albariño from Rías Baixas. This wine is bright, refreshing, and versatile, with citrus and mineral notes that complement classic tapas like patatas bravas, gambas al ajillo (garlic shrimp), and jamón serrano.
    • For Tacos and Street Food Mexican: Try a chilled, fruity Grenache. It pairs beautifully with the spice and bold flavors of Mexican dishes without overwhelming them.
    • For Italian: If pasta is in the mix, a glass of Chianti Classico offers enough acidity to cut through rich tomato sauces, making it a great companion for lasagna, meatballs, or bruschetta.
    Photo by Snappr on Pexels.com

    The Weekly Date: Taco Tuesday (or Pizza Friday) – It’s Tradition

    The Vibe: A laid-back ritual where you both know what’s on the menu.

    Cuisine: Takeout or homemade staples—Taco Tuesday or pizza night are classics.

    Wine Pairing:

    • For Tacos: A zesty, crisp Sauvignon Blanc is an unexpected but perfect match for most tacos, especially fish or veggie. For heartier carne asada or al pastor, try a Tempranillo—its earthy flavors balance the smoky, savory profile of the meats.
    • For Pizza: A classic pairing would be an Italian Barbera or Chianti with tomato-based pizzas. However, if you’re enjoying something adventurous like a BBQ chicken pizza, go with a fruit-forward Zinfandel, which can handle the smoky, sweet flavors.

    Pro Tip: Even if it’s takeout night, pour that wine into proper glasses to elevate the vibe!

    The Anniversary Date: A Special Occasion with a Touch of Elegance

    The Vibe: Celebrating milestones and memories together, perhaps with a hint of nostalgia.

    Cuisine: Go all out with a French-inspired bistro dinner or a multi-course menu from a favorite fine-dining spot.

    Anniversary Date – Greg and Tammy, SOMM&SOMM

    Wine Pairing:

    • French Cuisine: For dishes like duck confit or beef bourguignon, reach for a classic Burgundy Pinot Noir or Bordeaux blend. If seafood is on the menu, a Chablis or Champagne makes an unforgettable pairing.
    • Multi-Course Pairing Adventure: For a true experience, start with a sparkling wine (Champagne or a quality American sparkling), transition to a rich white like an aged Chardonnay for the main course, and finish with a sweet, decadent wine for dessert, like a Sauternes or Late Harvest Riesling.

    Casual Takeout Date: Elevating Fast Food

    The Vibe: Unpretentious, low-key, but with an unexpected twist of sophistication.

    Cuisine: Burgers, fried chicken, or sushi takeout.

    Wine Pairing:

    • For Burgers: A juicy, full-bodied Merlot or a rich Cabernet Sauvignon pairs perfectly with a classic cheeseburger. If you’re opting for something spicier, like a pepper jack burger, a Zinfandel works wonders.
    • For Fried Chicken: A chilled, crisp Champagne or Prosecco cuts through the richness of fried chicken and adds a touch of elegance.
    • For Sushi: For classic nigiri or sashimi, a dry Riesling or sake is traditional, but a Sauvignon Blanc or even a dry rosé adds a fun twist.
    Photo by Dziana Hasanbekava on Pexels.com

    Outdoor Adventure Date: Picnic Perfect

    The Vibe: Fresh air, beautiful scenery, and a sense of exploration.

    Cuisine: Simple picnic fare like sandwiches, cheeses, fruit, and charcuterie.

    Wine Pairing:

    • For a Picnic Spread: Rosé is a picnic classic because it pairs well with a range of foods. Look for a Provence Rosé if you want something light and floral. If your picnic has heartier items like aged cheeses or cured meats, a Pinot Noir or a light-bodied Gamay would complement the flavors well.
    • For Sandwiches and Cheese: A Chardonnay pairs beautifully with most sandwiches, especially chicken or turkey. For cheese-focused picnics, try a Grenache-based wine for a balance of fruit and earthiness.

    Date night is about setting the mood, and wine can be your secret weapon. It’s not about being fancy or expensive—it’s about being thoughtful. A carefully chosen wine, even with the simplest dishes, can make any night special. So next time you grab that burger, sushi roll, or Tuesday taco, pour yourself a glass, toast to each other, and savor the little moments. Cheers 🥂

  • Guest Etiquette at Private Wine and Dining Events

    Guest Etiquette at Private Wine and Dining Events

    Navigating the Unexpected with Grace and Respect.

    Prologue – In recent months, I’ve had the pleasure of attending several beautifully orchestrated private events that left lasting memories—yet each one also included moments where a few guests struggled with appropriate etiquette during minor delays or unexpected changes. These situations highlighted how crucial guest conduct is, not only to the enjoyment of the hosts but to the overall atmosphere and experience for everyone present. Inspired by these recent events, this article outlines key etiquette practices for private invitation-only gatherings, helping guests understand how best to respond to unforeseen situations respectfully. By observing these simple guidelines, guests can elevate both their own experience and that of everyone around them, ensuring a gracious and memorable event.

    When you’re invited to an exclusive, meticulously planned private event—be it a themed wine tasting, anniversary celebration, or multi-course dinner—a lot of time, effort, and thought has gone into creating an unforgettable experience. However, even in the best-planned scenarios, things can occasionally go awry. Perhaps a wine has corked, a dish is delayed, or the host needs to adjust due to a kitchen mishap. How should you, as an invited guest, respond during these unexpected pauses? Let’s delve into the nuances of proper etiquette that ensure you remain both respectful and gracious while honoring the intention and spirit of the event.

    Understand the Unique Setting of a Private Invitation-Only Event

    Private events are, by nature, more intimate and personal than public ticketed events. The hosts often have carefully crafted every aspect, from the wine pairings and menu to the décor, making them an extension of the hosts’ personality and passions. As such, the expectations for guest behavior are elevated. Your presence signifies a personal connection and your respect for the effort and sentiment behind the event. The rule of thumb here is simple: If in doubt, act with the utmost respect and courtesy, putting the enjoyment of the group and the intent of the celebration above individual preferences.

    Maintain Focus and Stay Engaged with the Event

    During private wine or dining events, pausing to check messages or watching the game on a smartphone is disrespectful to both the host and fellow guests. Imagine, for instance, a guest attending a seated anniversary dinner who, upon an unexpected delay, disengages to check their phone or catch up on sports. Or worse, turn on the large screen flat screen TV in the room. This behavior disrupts the intimate ambiance, diminishes the significance of the gathering, and can make others feel less engaged as well.

    Instead, use pauses as an opportunity to immerse yourself in the experience:

    • Engage in Conversation: Often, pauses provide a chance to deepen connections with other guests. Inquiring about each other’s experiences with wines, travel stories, or family traditions related to food and wine can spark memorable conversations.
    • Reflect on Previous Courses: If there has already been a course or two, discuss your thoughts on the pairings, flavors, or the chef’s approach to each dish. This keeps the focus on the event and showcases your appreciation for the host’s choices.
    • Discuss the Host’s Choices: Highlighting aspects you appreciate—whether it’s a wine selection, a beautifully set table, or a unique food and wine pairing—shows respect for the thought and effort that went into the planning.

    These small gestures can enhance the experience for both you and those around you while keeping the momentum of the event alive.

    Appreciate the Host’s Efforts and Be Ready for Flexible Alternatives

    For events involving food and wine, unforeseen issues are sometimes inevitable. When you notice the hosts making adjustments, remain calm and understanding; they may be discreetly working with the kitchen or making substitutions to maintain the flow of the event. As a guest, it’s essential to appreciate their adaptability and refrain from drawing attention to the delay or issue.

    • Handle Wine Substitutions with Grace: If the host switches a wine due to corking or other issues, express enthusiasm for the alternate selection. Hosts appreciate guests who are flexible and open to exploring something new.
    • Adapt with the Hosts: Sometimes, food courses may be served out of the intended order, or a dish may differ slightly from what was planned. Embrace these moments as part of the evening’s unique experience and enjoy the improvisational nature of the service.
    • Keep the Mood Light: If the hosts make light of the situation, follow their lead. However, if they seem stressed, maintain a calm and positive demeanor, showing them that you’re there to support them.

    Avoid Overstepping with Unsolicited Opinions or Critiques

    In the case of a private event, hosts tend to put immense care into every detail, and casual remarks or critiques—especially during a disruption—can be discouraging or even offensive. While public events may allow for some flexibility in feedback or commentary, private events warrant more sensitivity.

    • Refrain from Criticizing Substitutions: If an alternate wine or dish doesn’t quite match your personal preference, keep that opinion private. Remember that the hosts likely made the substitution under challenging circumstances, and voicing disappointment can undermine their efforts.
    • Stay Positive About the Experience: If a dish doesn’t come out exactly as planned, find something enjoyable about it, whether it’s a surprising flavor, texture, or plating. Your positive outlook will help the host feel at ease, even when things don’t go according to plan.

    Express Genuine Appreciation for the Event’s Intention

    At invitation-only private events, gestures of gratitude and appreciation are crucial. A thoughtful host has created a one-of-a-kind experience, not only to celebrate the occasion but to share a part of themselves with the guests.

    • Acknowledge the Occasion: If it’s an anniversary or birthday, express your well wishes and reflect on your appreciation for being included. Mentioning the host’s efforts in creating the evening’s ambiance, selecting wines, and curating the menu helps highlight your enjoyment of the experience.
    • Offer a Toast or Thank You at the End of the Evening: A heartfelt toast or kind words directed at the host can go a long way, especially if they had to navigate unexpected challenges throughout the evening. For example, you might say, “Thank you for an incredible evening. The wine pairings were delightful, and every detail made the night so special. I’m grateful to have shared this memorable evening with you.”

    When in Doubt, Follow the Host’s Lead

    At private events, let the host set the tone. If they engage in casual conversation during a delay, follow their lead. If they attempt to smooth over a mishap with humor or grace, respond with light-heartedness. Respecting the host’s cues shows sensitivity to their efforts and respect for the moment. Similarly, if the host politely addresses the guests about the delay, offer understanding and encouragement.

    By aligning yourself with the host’s approach, you contribute to a cohesive and supportive atmosphere.

    While unexpected pauses or disruptions may be unavoidable, they’re often minor when handled with grace, patience, and respect. Private invitation-only events are crafted with love and care, and your behavior should reflect that. By staying engaged, adapting with flexibility, expressing appreciation, and taking cues from the host, you ensure that these occasions remain a celebration of connection, honor, and shared enjoyment. As a guest, remember that your role is as much about enjoying the experience as it is about celebrating and supporting the hosts who have invited you into their world. Cheers 🍷

    Epilogue – Acting entitled or pretentious toward your hosts is not only rude but fundamentally misses the spirit of a private invitation. When you’re invited to share in an experience, it’s on equal footing with everyone else attending, regardless of who’s pouring the wine or setting the table. Treating hosts as “inferior” for taking on any role during the event—whether they’re refilling glasses, plating dishes, or ensuring everyone’s comfort—is especially disrespectful, as it disregards the personal investment they’ve made to create a memorable evening. Entitlement shows ingratitude, turning what should be a celebration of shared enjoyment into a display of poor manners. Embrace the experience as a collaborative and appreciative guest, honoring the hosts’ efforts rather than elevating yourself above them.

  • 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!

  • A Lobster Boil Extravaganza

    A Lobster Boil Extravaganza

    Night Two of Scott and Alison White’s 36th Anniversary Celebration.

    Following the sparkling excitement of the previous evening, Scott and Alison White hosted a classic lobster boil, a feast fit for both food lovers and wine enthusiasts alike. Paired with the refined and storied Chardonnays of Chateau Montelena, this second night celebrated the richness of California’s wine legacy alongside the timeless joy of a seafood feast.

    Tammy alongside the 9-liter bottle of 2015 Chateau Montelena Chardonnay

    The Grand Opening: Chateau Montelena Chardonnay

    The evening began with a spectacular sight: a 9-liter bottle of 2015 Chateau Montelena Chardonnay displayed in a custom mechanical wine cradle, lovingly known as “the rocket launcher.” This impressive vessel was racked and poured, allowing the room to be filled with the elegance and character of the 2015 vintage. Guests were seated at tables stretching the length of the suite’s common area, creating a warm communal ambiance as glasses were filled.

    A Culinary Labor of Love

    Scott and Alison, along with the renowned Russ Ahrens (Instagram: @drunkenchef82), spent the entire day in the kitchen to prepare the lobster boil’s main attractions. The result was an extraordinary spread, with over 120 lobster tails, cheese-filled bratwursts, tender potatoes, succulent shrimp, corn on the cob, fresh clams, mussels, and cheddar bay biscuits—each element adding to the bounty and flavor of the evening.

    As guests indulged in the feast, the 2015 Chateau Montelena Chardonnay’s balanced acidity and rich, citrusy notes complemented the buttery lobster tails and briny seafood with finesse. The flavors melded beautifully, with the Chardonnay’s hints of stone fruit and subtle oak rounding out each bite.

    A Vintage Comparison: The 2015 and 2010 Chateau Montelena Chardonnay

    After the 2015 was savored and the 9-liter bottle emptied, Scott introduced a five-liter bottle of the 2010 Chateau Montelena Chardonnay. This vintage, with slightly more age, offered a glimpse into how Chateau Montelena wines evolve over time, displaying richer textures and deeper complexity. Spirited discussions ensued, as guests compared the vintages’ qualities—the 2010 bringing forth mellow oak notes, balanced with a lively acidity that contrasted with the younger 2015.

    Though both vintages had their fans, the 2015 emerged as the overall favorite. Scott, always prepared, uncorked a 750 ml bottle of the 2015 to confirm the consensus, and the wine’s balance and versatility secured its place as the perfect pairing for the lobster boil.

    Sweet Celebrations: October Birthdays and Dessert Wines

    Adding a personal touch, the evening’s desserts honored October birthdays for Alyssa, Scott and Alison’s daughter, and Jay, Scott’s brother. Two classic white birthday cakes graced the table, one with a smooth buttercream frosting and the other with a rich chocolate buttercream. The wine pairings were equally thoughtful, featuring the caramelized depth of Bodegas Alvear Pedro Ximénez Solera 1927, the berry-rich notes of a 2016 St. Francis Port, and the Domaine Carneros Demi-Sec sparkling wine from the previous night.

    Russ Ahrens (Instagram: @drunkenchef82) enjoying a New York Sour

    A Perfect Finish: Armagnac and Classic Cocktails

    As the night wound down, guests enjoyed a few final toasts with Armagnac and carefully crafted cocktails, each a fitting finale to a night of laughter, good food, and extraordinary wines. Scott enjoyed an Old Fashioned, while Russ savored a New York Sour, closing the evening with the warmth of shared stories and an appreciation for another unforgettable night.

    Left to Right: 375 ml, 750 ml, 750 ml, 5 liter, 6 liter, and 9 liter bottles

    To the bounty before us, the friends beside us, and the wines that elevate every bite. May our glasses stay full, our laughter ring loud, and our memories grow richer with each passing year. Cheers to good food, great wine, and even better company!

    Gregory Dean, SOMM&SOMM

    This lobster boil celebration, a beautiful blend of food, wine, and friendship, set a high standard for the week’s festivities and served as a reminder of the beauty in celebrating life’s moments with those we hold dear. Cheers 🍷

    Cover photo by: inuyaki.com, CC BY-SA 2.0, via Wikimedia Commons

  • A Sommelier’s Guide to Elevating Plant-Based Cuisine

    A Sommelier’s Guide to Elevating Plant-Based Cuisine

    Pairing wine with vegan dishes presents unique challenges, primarily due to the absence of animal-derived ingredients like fat, proteins, and umami-rich components such as cheese or meat, which traditionally enhance the mouthfeel and balance of certain wines. However, with a scientific understanding of flavor chemistry and a sommelier’s intuition, we can create pairings that elevate the vegan dining experience, balancing acidity, tannins, sweetness, and texture in ways that complement plant-based dishes.

    Photo by Fuzzy Rescue on Pexels.com
    Photo by Lisa Fotios on Pexels.com
    Photo by BULBFISH on Pexels.com

    Lack of Fat and Proteins

    Animal proteins and fats help soften the perception of tannins in wine, creating a smoother mouthfeel. Without these components, high-tannin wines can feel overly astringent when paired with vegan dishes. Therefore, lower-tannin reds or those with softer, more integrated tannins are preferable.

    Recommended Wine: Pinot Noir (Vegan-certified)

    • Reasoning: Pinot Noir’s lower tannin structure and bright acidity make it a versatile partner for many vegan dishes, especially those with earthy components.
    • Dish Pairing: Roasted Beet and Walnut Salad with Balsamic Reduction. The earthiness of beets and walnuts echoes the subtle complexity of the Pinot Noir, while the acidity of the balsamic reduction aligns with the wine’s vibrant structure.

    SOMM&SOMM Recommends: 2022 Hahn Founder’s Pinot Noir V22

    Umami Deficiency

    Animal-based dishes often contain high levels of umami, which balances out tannins and acidity. Vegan dishes, while lower in umami, can still develop it through ingredients like mushrooms, miso, soy sauce, and fermented foods.

    Recommended Wine: Chianti Classico (Sangiovese) (Vegan-certified)

    • Reasoning: Chianti Classico offers moderate tannins and bright acidity, with notes of cherry and tomato that complement umami-rich plant-based foods. Its savory character matches well with the umami derived from mushrooms or soy-based dishes.
    • Dish Pairing: Miso-glazed Grilled Portobello Mushrooms. The umami from the miso and mushrooms harmonizes with the rustic, earthy notes of Sangiovese, while the wine’s acidity cuts through the richness of the glaze.

    SOMM&SOMM Recommends: 2021 Querciabella Chianti Classico

    Acidity and Freshness

    Many vegan dishes are vegetable-forward, emphasizing fresh, raw, or lightly cooked ingredients with high acidity. Wines with balanced acidity are crucial to avoid overwhelming these delicate flavors.

    Recommended Wine: Sauvignon Blanc (Vegan-certified)

    • Reasoning: Sauvignon Blanc is known for its crisp, zesty acidity, which matches well with the fresh, green flavors often found in vegan dishes. Its herbal notes also complement dishes that feature herbs, citrus, or green vegetables.
    • Dish Pairing: Avocado and Citrus Salad with Arugula and Mint. The bright, tangy flavors in this dish are mirrored in the Sauvignon Blanc’s lime and green apple notes, while its acidity contrasts the richness of avocado.

    SOMM&SOMM Recommends: 2023 Justin Sauvignon Blanc

    Spice and Heat

    Many plant-based dishes feature spices, which can be challenging for wine pairings. Spice amplifies the perception of alcohol, so lower-alcohol, fruit-forward wines with a touch of sweetness often work best with spicier vegan dishes.

    Recommended Wine: Riesling (Off-dry) (Vegan-certified)

    • Reasoning: Off-dry Riesling has just enough sweetness to counterbalance the heat in spicy dishes while offering bright acidity to keep the palate refreshed. Its fruit-forward profile softens the impact of spices.
    • Dish Pairing: Spicy Thai Green Curry with Tofu. The slight sweetness and acidity in Riesling tame the curry’s heat while enhancing its complex flavors of lemongrass, coconut, and lime.

    SOMM&SOMM Recommends: 2022 Dr. Loosen Erdener Treppchen Riesling Kabinett

    Texture and Body

    Many vegan dishes, especially those using grains, legumes, or root vegetables, have substantial texture but lack the rich body of animal-based fats. Wines with texture and body are necessary to complement these heartier components without overwhelming them.

    Recommended Wine: Chenin Blanc (Sec) (Vegan-certified)

    • Reasoning: Chenin Blanc can have a rich, creamy texture while maintaining refreshing acidity. This makes it ideal for pairing with hearty vegan dishes that have substantial texture but are lower in fat.
    • Dish Pairing: Butternut Squash Risotto with Sage and Cashew Cream. The creaminess of the dish is enhanced by the wine’s textured body, while its acidity keeps the pairing from feeling overly rich.

    SOMM&SOMM Recommends: 2023 Domaine Vigneau Chevreau Vouvray Cuvee Silex Sec

    Sweetness and Dessert Pairings

    Vegan desserts often use natural sweeteners, and the absence of dairy can make them feel lighter. Pairing vegan desserts with wine requires a delicate balance, ensuring the wine is sweeter than the dish to avoid bitter or sour clashes.

    Recommended Wine: Moscato d’Asti (Vegan-certified)

    • Reasoning: Moscato d’Asti is a lightly sparkling, sweet wine with low alcohol content, making it ideal for pairing with fruit-based or lightly sweet vegan desserts. Its bright acidity prevents the pairing from feeling cloying.
    • Dish Pairing: Almond Milk Panna Cotta with Fresh Berries. The delicate sweetness of Moscato complements the panna cotta, while the wine’s effervescence adds an element of freshness to balance the richness.

    SOMM&SOMM Recommends: 2022 Saracco Moscato d’Asti

    What Makes Vegan-certified Wine… well, Vegan?

    Vegan-certified wine is distinct from conventional wine in its production process, specifically during clarification and fining, where traditional animal-derived agents are avoided. Most wines go through a fining process to remove unwanted particles, proteins, and other compounds that can cloud the wine or affect its flavor. Traditionally, winemakers have used substances like egg whites (albumin), casein (milk protein), gelatin (animal protein), and isinglass (fish bladder) as fining agents. These substances bind to the unwanted particles and help filter them out, but since they are derived from animals, they render the wine unsuitable for vegans.

    In vegan-certified wine, plant-based or mineral fining agents are used instead. These include materials like bentonite (a type of clay), activated charcoal, pea protein, and silica gel, which effectively clarify the wine without the use of animal by-products. Some winemakers may even skip the fining process entirely, opting for a natural sedimentation approach that allows particles to settle over time, leading to unfiltered, often more complex wines that still meet vegan standards.

    To ensure that a wine is truly vegan, it must be certified by organizations that confirm no animal products were used in any part of the production process. This extends beyond fining to include other elements, such as ensuring animal-derived materials weren’t used in vineyard fertilizers or in the production of additives like colorants. Vegan-certified wines allow consumers to enjoy a high-quality product while staying true to their ethical or dietary choices.

    Photo by Valeria Boltneva on Pexels.com

    Pairing vegan dishes with wine is a delicate dance of balancing acidity, texture, and flavor, compensating for the absence of animal fats and proteins by focusing on the structure and nuances of both food and wine. By understanding the scientific interactions between these elements, you can create harmonious pairings that elevate both the vegan dish and the wine. Cheers 🍷

    Cover photo credit: Photo by ready made on Pexels.com

  • The Organoleptic Process

    The Organoleptic Process

    A Deep Dive into this Important Process for Wine Classification.

    Organoleptic screening, a sensory evaluation involving sight, smell, taste, and sometimes texture, is one of the most crucial and fascinating steps in the classification of top-tier wines. This process plays a vital role in determining a wine’s eligibility for prestigious labels such as Italy’s Denominazione di Origine Controllata e Garantita (DOCG) and Spain’s Denominación de Origen Calificada (DOCa). Through rigorous sensory testing, these wines are evaluated not just for adherence to technical standards but for their ability to embody the qualities expected from their appellation and vintage.

    Merlot Evaluation – Bradley Cooper, CC BY 2.0 via Wikimedia Commons

    The Origins of Organoleptic Screening

    The term “organoleptic” stems from the Greek words “organon” (organ) and “leptikos” (sensitive). In essence, it refers to the human sensory faculties used to perceive and evaluate products like wine. This process has roots in early agricultural societies, where farmers and winemakers relied on their senses to judge the quality of their products.

    However, it wasn’t until the 20th century that formal regulatory frameworks began incorporating organoleptic screening into legal systems governing wine classifications. Today, this subjective sensory evaluation complements objective chemical analysis, offering a holistic assessment of wine quality.

    Countries and Regions Using Organoleptic Testing

    Several prominent wine-producing countries use organoleptic screening as part of their classification systems. These include:

    Italy – DOCG

    Italy’s Denominazione di Origine Controllata e Garantita (DOCG) is the highest classification for Italian wines. Before receiving the DOCG label, wines must pass rigorous organoleptic testing to ensure they meet the sensory standards expected of their region and vintage. Key regions include Barolo and Brunello di Montalcino, where producers must submit samples for sensory evaluation by a panel of experts before release.

    Spain – DOCa (Rioja and Priorat)

    In Spain, the Denominación de Origen Calificada (DOCa) is a step above the regular DO classification. Currently, only Rioja and Priorat hold the DOCa designation. Wines from these regions are subject to organoleptic screening to confirm they meet the stringent quality standards for flavor profile, aroma, balance, and typicity.

    France – AOC (Appellation d’Origine Contrôlée)

    Though not officially named “organoleptic” testing, France’s Appellation d’Origine Contrôlée (AOC) system employs similar sensory evaluation protocols. Regions like Burgundy and Bordeaux have regulatory bodies that conduct tastings to ensure the wines reflect the terroir and meet the stylistic expectations associated with their appellation.

    Portugal – Tawny Port

    One of the most interesting applications of organoleptic screening occurs with tawny ports in Portugal. Here, the process is used to determine the perceived age of the port (e.g., 10 years, 20 years, 30 years, 40 years). This assessment is highly subjective, relying on the expert palates of a tasting panel to judge the port’s maturity, complexity, and aging characteristics. While chemical analysis can help, it is the organoleptic judgment that ultimately determines if a tawny port can be labeled as a specific age.

    Evaluating Wine – Christina Snyder, CC BY 2.0 via Wikimedia Commons

    The Organoleptic Process: How It Works

    The organoleptic screening typically consists of several key steps:

    Sensory Evaluation:

    Wine samples are subjected to a sensory analysis that evaluates four key characteristics:

    • Sight: Appearance and clarity of the wine, including color, viscosity, and any potential faults.
    • Smell: Aromatic profile, including intensity and complexity of fruit, floral, earthy, and other scents.
    • Taste: Balance of flavors, acidity, sweetness, tannins, alcohol, and the overall harmony of the wine.
    • Mouthfeel/Texture: How the wine feels in the mouth, including body, weight, and structure.

    Panel Composition:

    Organoleptic evaluations are typically conducted by panels of trained wine tasters. These committees often consist of winemakers, sommeliers, wine educators, and occasionally oenologists. They bring a blend of expertise and practical experience to the process. The panel size can vary but often includes 5 to 10 individuals, ensuring a range of perspectives while maintaining consistency.

    Standardized Protocols:

    To minimize subjectivity, these panels follow standardized tasting protocols. Wines are usually tasted blind, with no information on the producer or vintage, ensuring an unbiased evaluation. The panel uses score sheets to rate the wine on various sensory dimensions, with threshold scores required for the wine to pass.

    The Importance of Organoleptic Screening

    Organoleptic testing serves several critical functions in the wine classification process:

    Upholding Regional Identity

    The primary purpose of organoleptic screening is to ensure that a wine accurately reflects the qualities expected from its appellation. This is particularly important for prestigious regions like Barolo or Rioja, where consumers expect a certain flavor profile and stylistic consistency across vintages.

    Ensuring Quality Control

    Organoleptic testing adds a human element to quality control that complements chemical analysis. While laboratory testing can confirm technical aspects like alcohol content or sulfite levels, it cannot assess the overall sensory experience of the wine. Human tasters can identify subtle faults or imbalances that a machine might miss.

    Protecting the Consumer

    Consumers rely on labels like DOCG or DOCa as markers of quality. Organoleptic screening ensures that wines carrying these labels meet the high standards associated with them, protecting consumers from subpar products that may damage the reputation of an entire region.

    Tawny Port – Jon Sullivan, Public domain, via Wikimedia Commons

    Tawny Port: Organoleptic Evaluation for Perceived Age

    Tawny port, a style of aged fortified wine from Portugal, provides a fascinating case study in the use of organoleptic testing. Unlike vintage ports, which are made from a single year’s harvest and aged in the bottle, tawny ports are aged in wooden barrels. As they age, tawny ports develop complex flavors and aromas, including notes of caramel, dried fruit, nuts, and spice.

    One of the defining features of tawny port is its labeled age designation—commonly 10 years, 20 years, 30 years, or 40 years. These age designations do not refer to the exact age of the wine, but rather the perceived average age based on the sensory experience of the taster.

    During organoleptic screening, tasters evaluate the tawny port for its:

    • Color: Aged tawny ports tend to shift from ruby hues to amber or brown.
    • Aroma: As tawny ports age, they lose primary fruit aromas and develop more oxidative, nutty, and caramelized notes.
    • Flavor Profile: The complexity of the wine increases with age, with older tawny ports displaying greater depth, balance, and a lingering finish.

    The panel’s subjective assessment of the wine’s age is based on how these sensory factors evolve over time. For example, a tawny port labeled as “30 Years” must present the characteristics expected of a port with three decades of aging.

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

    Qualifications of Regulatory Committees

    The qualifications of the individuals on these panels are critical to the success of the organoleptic process. Members typically possess deep experience in the wine industry, often holding roles as winemakers, oenologists, sommeliers, or wine educators. Many have undergone formal sensory training to hone their tasting skills. In some cases, panelists must pass certification exams or undergo additional training specific to the appellation or classification system they are evaluating.

    Panelists are expected to be:

    • Objective: Able to set aside personal preferences and judge the wine according to its typicity and quality.
    • Experienced: Years of tasting experience are essential to develop the ability to detect subtle nuances in the wine.
    • Calibrated: Panel members often taste wines together before formal evaluations to calibrate their senses and ensure consistent judgments.

    The organoleptic process is a cornerstone of the world’s top wine classification systems. It ensures that wines carrying labels such as DOCG, DOCa, and AOC reflect the qualities expected from their appellation and meet rigorous quality standards. In the case of tawny port, organoleptic screening is used to determine the perceived age of the wine, adding a layer of complexity to the evaluation process. Ultimately, this subjective testing plays a critical role in preserving the integrity of prestigious wine regions and providing consumers with confidence in the wines they choose. Cheers 🍷

    Cover Photo Credit: William Lawrence, CC BY-SA 2.0 via Wikimedia Commons

  • Why Cabernet Sauvignon Pairs Perfectly with Steak

    Why Cabernet Sauvignon Pairs Perfectly with Steak

    The Science and Art of a Classic Pairing.

    Cabernet Sauvignon is known for its robust structure, high tannins, and full-bodied nature, which makes it a perfect pairing for steak. The science behind this lies in how the components of both the wine and the meat interact:

    • Tannins and Fat: Tannins, naturally occurring polyphenols in wine, bind to proteins. In a bold Cabernet Sauvignon, the high tannin content interacts with the rich fat of a steak, essentially softening the perception of tannins. Fat coats the mouth and mitigates the drying or astringent sensation of tannins, making the wine taste smoother.
    • Acidity and Protein: The acidity of Cabernet Sauvignon also plays a key role. A well-balanced Cabernet often has enough acidity to cut through the richness of the meat, particularly with fattier cuts like ribeye. This creates a harmonious balance where the wine refreshes the palate between bites, amplifying the savory flavors of the meat.
    • Intensity of Flavors: Cabernet Sauvignon, especially those from warmer climates, exhibits strong black fruit flavors (blackberry, cassis) along with earthy, herbaceous, and sometimes even smoky notes. Steak, especially when grilled or charred, mirrors this intensity with caramelized and umami-rich flavors, resulting in an elevation of both the food and wine.
    Photo by Jep Gambardella on Pexels.com

    Leveraging the Experience of Others

    Keeping an open mind when exploring wine pairings is essential, as it fosters a deeper appreciation for the diversity of flavors and combinations available. Discussions and debates about pairings often arise because everyone’s palate and experiences are unique. What works for one person might not resonate with another, and that’s the beauty of food and wine.

    Including perspectives like Scott White’s in this article highlights the value of differing viewpoints. His expertise with California Cabernets, for example, brings a unique lens to the table, reminding us that experimentation can uncover unexpected and delightful pairings. Scott and Alison White’s wine pairing dinners are epic. The Five Decade Chateau Montelena Wine Pairing Dinner was over the top.

    This diversity of thought enriches the overall understanding of the science and art of pairing.

    Gregory Dean, SOMM&SOMM

    Specific Cuts of Steak and Cabernet Pairings

    Photo by Nano Erdozain on Pexels.com
    Ribeye
    • Characteristics: A ribeye is richly marbled with fat, making it one of the most flavorful and tender cuts. The high fat content is perfectly suited to the strong tannins of Cabernet Sauvignon, particularly a bold Napa Cab.
    • Why It Works: The fat cuts the astringency of the wine, while the wine’s acidity and bold flavors counterbalance the richness of the steak. The char from grilling also complements the smoky, spicy, and earthy undertones of the wine.
    • Recommendation: Choose a Cabernet with some age on it to soften the tannins further and allow the wine’s tertiary characteristics (like leather and cedar) to pair with the steak’s charred exterior.

    SOMM&SOMM Recommends: 2019 Nickel & Nickel Quicksilver Vineyard Cabernet Sauvignon, Rutherford

    Scott White Recommends: 2021 Central Park West Cabernet Sauvignon

    Scott's Notes: "For me wine pairing is often all about the sauce. 

    But in the case of big flavored beef like ribeye or even NY strip the sauce is secondary. The beef usually is still the dominant flavor profile.

    For me its more about the fat content. 

    So ribeye or NY strip needs a big, high tannin + acid cab... Like Trinchero Central Park West or St Francis Lagomarsino"
    New York Strip
    • Characteristics: A New York Strip has less fat than a ribeye but is still marbled enough to provide a good balance between tenderness and flavor.
    • Why It Works: With its slightly leaner profile, this cut benefits from a Cabernet Sauvignon with firm tannins and a more pronounced fruit-forward profile. A younger, fruit-driven Cab can bring out the savory qualities of the meat while still taming the wine’s tannins.
    • Recommendation: A fruit-forward Cab from a region like Paso Robles with more pronounced black cherry and plum notes will enhance the meat’s natural sweetness while balancing the firmness of the cut.

    SOMM&SOMM Recommends: 2021 DAOU Soul of a Lion Cabernet Sauvignon

    Scott White Recommends: 2018 St Francis Lagomarsino Russian River Valley

    Filet Mignon
    • Characteristics: Known for its tenderness rather than its flavor, filet mignon has very little fat and a more subtle beefy profile.
    • Why It Works (or Doesn’t): The lean nature of filet mignon requires a different approach. A high-tannin wine can overpower the delicacy of this cut. Instead, a softer Cabernet Sauvignon, perhaps one with some Merlot blended in or one that has been aged to mellow out the tannins, can provide enough structure without overwhelming the meat.
    • Recommendation: Consider a Bordeaux-style Cabernet blend where the softer fruit and mellow tannins complement the lean nature of the filet without overpowering it.

    SOMM&SOMM Recommends: 2021 Chateau Lecuyer Pomerol

    Scott White Recommends: 2019 Mondavi PNX Pinot Noir Carneros

    Scott's Notes: "Filet and to lesser extent sirloin has to be more subtle. Maybe some herbaceous notes like your old friend Silver Oak Alexander Valley. Especially with a chimichurri type sauce.  

    I would lean more to pinot for filet. I know thats a safer bet.  I'm ok with traditional pairings."
    Sommelier and host, Scott White, serving sparkling wine from a Methuselah (6-liter bottle)

    When to Consider Other Wines

    While Cabernet Sauvignon works beautifully with most steaks, certain situations call for different wines:

    • Lean Cuts: For leaner cuts like a flank steak or sirloin, consider a wine with lower tannins and more acidity, such as a Zinfandel or Syrah. These wines bring more fruit and spice to the pairing, complementing leaner, tougher cuts that benefit from a little more juiciness in the glass.
    • Delicate Preparations: If your steak is served with a light sauce or prepared sous vide, the boldness of Cabernet may overpower the dish. Opt for a more restrained wine like a Pinot Noir or even a Tempranillo, which offers depth but with a lighter touch on the palate.

    Hypothetical Pairings for the Adventurous Foodie

    Seared Duck Breast – Navin75, CC BY-SA 2.0 via Wikimedia Commons

    Seared Duck Breast with Cabernet Sauvignon

    • Why It Works: Duck breast is rich and flavorful, similar to steak but with a gamier profile. A high-tannin Cabernet will cut through the duck’s fattiness, and the wine’s dark fruit (blackberry, plum) will highlight the duck’s inherent sweetness. The charred crust from searing complements the wine’s earthy, smoky undertones.
    • Twist: Add a cherry reduction sauce to echo the wine’s fruit character, creating an enhanced balance between the dish and the glass.

    Braised Short Ribs with Cabernet Franc

    • Why It Works: Short ribs are deeply flavorful and benefit from slow braising. Cabernet Franc, while less tannic than Cabernet Sauvignon, still provides enough structure to stand up to the richness of the meat. Its herbal and green pepper notes will contrast beautifully with the umami richness of the short ribs.
    • Twist: Consider serving the short ribs with a dark chocolate mole sauce to play off the wine’s earthy and cocoa-like finish.

    Lamb Shoulder with Cabernet Sauvignon

    • Why It Works: Lamb, especially a well-marbled shoulder, is rich, earthy, and slightly gamey, which pairs excellently with the tannins of a Cabernet Sauvignon. The wine’s herbal notes (like sage or thyme) echo the common herb seasonings of lamb.
    • Twist: Serve the lamb with a mint pesto or herbaceous chimichurri to highlight the green, herbal elements in the wine, creating a refreshing balance with the richness of the meat.

    SOMM&SOMM Recommends: 2020 Silver Oak Alexander Valley

    Scott White Recommends: 2019 Chateau Montelena Estate Cabernet Sauvignon

    Spicy Korean BBQ Beef Short Ribs with Syrah

    • Why It Works: The bold, spicy, and umami-rich flavors of Korean BBQ (gochujang, soy sauce, sesame oil) can overpower a typical Cabernet. Instead, Syrah’s spiciness, smoky undertones, and black fruit character make it a perfect match for the dish’s intense flavors.
    • Twist: The slight pepperiness of Syrah complements the heat of the BBQ, while its softer tannins keep the pairing from becoming overwhelming.
    Five Decade Chateau Montelena Wine Pairing Dinner

    Special thanks to fellow wine enthusiast, Scott White, for his unique perspective and insight into the art of the perfect pairing. These adventurous pairings demonstrate the interplay between fat, tannins, acidity, and flavor intensity. Understanding the science behind food and wine interactions allows sommeliers to push boundaries and craft unique, delicious experiences for the curious palate. Cheers🍷

    Cover photo credit: Photo by Farhad Ibrahimzade on Pexels.com