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.
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!
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! ♥️
The assumption that winter is exclusively for red wines and summer for whites and rosés is a notion best left to those who haven’t yet discovered the joys of year-round wine exploration. While it’s true that a robust red feels like a warm hug on a cold evening, there’s a world of winter-worthy whites and even a few rosés that can stand up to hearty fare and frosty nights.
Winter fare calls for reds with structure, depth, and a bit of spice to match rich and slow-cooked meals. Here are some of the best reds to savor during the colder months:
Barolo & Barbaresco (Piedmont, Italy) – These Nebbiolo-based wines bring a balance of tannin, acidity, and earthy depth, perfect for braised short ribs or wild mushroom risotto.
Cabernet Sauvignon (Napa Valley, California) – The classic choice for grilled steak or prime rib, its bold fruit and firm tannins stand up to even the richest dishes.
Syrah/Shiraz (Rhône Valley, France & Barossa Valley, Australia) – Rhône Syrah’s peppery, smoky notes enhance dishes like coq au vin, while Barossa Shiraz pairs wonderfully with smoky BBQ ribs.
Zinfandel (California) – Spicy and fruit-forward, it’s a match made in heaven for hearty stews, lamb shanks, or even a winter chili.
Malbec (Mendoza, Argentina) – With its velvety dark fruit flavors, it pairs exceptionally well with grilled sausages or a hearty beef bourguignon.
A winter without red wine is like a fireplace without wood—technically possible, but why would you?
The best winter whites have enough body and acidity to complement richer dishes and hold their own against the chill.
Chardonnay (Burgundy, France & California) – Buttery, oak-aged versions are perfect with roasted chicken, creamy pastas, or lobster bisque.
Riesling (Germany & Alsace, France) – Aged Rieslings with their honeyed, petrol notes pair beautifully with duck, pork belly, or spicy Thai curries.
Viognier (Rhône Valley, France & California) – Rich and floral, it complements roasted root vegetables and creamy cheeses.
Gewürztraminer (Alsace, France) – Spicy and aromatic, it’s a delightful pairing with hearty winter fare like sausage and sauerkraut or Moroccan tagines.
Savagnin (Jura, France) – For the adventurous, this oxidized white is spectacular with fondue or roast chicken.
What good is the warmth of summer, without the cold of winter to give it sweetness? (and we’d argue, what good is summer wine without a winter contrast?)
While rosé is often pigeonholed as a summer sipper, certain styles shine in the winter months.
Tavel (Rhône Valley, France) – This deep, robust rosé stands up to roasted meats, winter greens, and even cassoulet.
Bandol Rosé (Provence, France) – Mourvèdre-based, it pairs wonderfully with roasted duck or bouillabaisse.
Sparkling Rosé (Champagne, France & Crémant d’Alsace) – Bubbles bring brightness to rich winter dishes, from truffle risotto to baked brie.
Snow falls, wine pours, and suddenly, winter isn’t so bad
Gregory Dean, SOMM&SOMM
Winter Wine Rituals
Temperature Matters – Reds should be served slightly cooler than room temperature (60-65°F), and whites should not be ice-cold (50-55°F). A slight chill brings out complexity.
Glassware Counts – Use larger glasses for bold reds to allow them to breathe, and smaller glasses for high-acid whites to focus aromas.
Decanting is Key – Many winter reds benefit from decanting to soften tannins and enhance aromas.
Pair with Cozy Moments – Enjoy a glass by the fire, with a book, or paired with hearty, slow-cooked meals.
To those who embrace the chill with a full glass, warm food, and good company, we raise our glasses to you. Winter may be long, but with the right wine, it’s a season of rich flavors, cozy nights, and joyful toasts.
Greg and Tammy Dean, SOMM&SOMM
Cheers to winter wines and the warmth they bring! 🍷
Cover Photo Credit: Photo by Mirek Kielar on Pexels.com
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.
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.
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.
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.
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.
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
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.
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.
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
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.
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.
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.
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.
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.
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
The world of wine is as much about chemistry as it is about artistry. While the romanticized vision of winemaking involves hand-picked grapes, oak barrels, and patient aging, modern wine production often incorporates additives to enhance flavor, stabilize the wine, or address potential flaws. Here, we’ll explore common additives, their regulation, benefits, potential drawbacks, and how consumers can make informed choices about what’s in their glass.
Purpose: Preserve freshness, prevent oxidation, and inhibit microbial growth.
Regulation:Sulfites are strictly regulated, with limits varying by country (e.g., 350 ppm in the U.S. for dry wines).
United States – Sulfites in wine are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) under the Federal Alcohol Administration Act. Wines containing more than 10 parts per million (ppm) of sulfites must include a “Contains Sulfites” warning on the label. Maximum allowable sulfite levels in wine: 350 ppm.
European Union (EU) – Sulfite limits vary by wine type:
Red wines: 150 mg/L
White/rosé wines: 200 mg/L
Sweet wines: Up to 400 mg/L depending on sugar levels.
Reference: EU Regulation (EU) No 1169/2011 on food labeling.
Concerns: May trigger allergic-like reactions in sensitive individuals, particularly those with asthma.
Clarification: The vast majority of people can safely consume sulfites; reactions are rare and often confused with other sensitivities.
Tartaric Acid
Purpose: Adjust acidity to balance the wine’s taste.
Regulation: Considered safe and widely used in small quantities.
United States – Recognized as a Generally Recognized As Safe (GRAS) substance under the Food, Drug, and Cosmetic Act. Regulated by the Food and Drug Administration (FDA) and the TTB.
European Union – Strictly regulated by the EU Common Agricultural Policy (CAP) and varies by region and wine classification. Chaptalization is generally prohibited in southern wine regions but allowed in northern areas with restrictions.
Reference: EU Regulation (EU) No 1308/2013.
Concerns: Overuse can make wines taste unnaturally sweet.
Mega Purple and Coloring Agents
Purpose: Enhance wine color for market appeal.
Regulation: Permitted in moderation; not required to be disclosed on labels.
United States – Coloring agents like Mega Purple are considered GRAS substances by the FDA but are not specifically regulated under wine labeling laws unless they affect flavor or safety. Reference: Federal Food, Drug, and Cosmetic Act (FFDCA), 21 U.S.C. § 301 et seq.
European Union – Use of grape-derived concentrates like Mega Purple is permitted but must comply with general EU wine production laws.
Reference: Regulation (EU) No 1308/2013.
Concerns: Overuse can mask flaws and homogenize flavor profiles.
Fining Agents (e.g., Egg Whites, Casein, Gelatin)
Purpose: Clarify and stabilize wine by removing unwanted particles.
Regulation: Widely accepted but must be disclosed if used in allergen-prone populations.
United States – Regulated by the FDA and TTB. Fining agents do not require disclosure unless they are allergenic residues (e.g., egg or milk proteins).
European Union – Glyphosate use is regulated under Regulation (EC) No 396/2005, establishing MRLs for pesticides in food products.
Consumer Concerns: While levels are generally below health risk thresholds, the presence of glyphosates underscores the value of organic and biodynamic viticulture.
Additional Transparency Laws
United States – Wine additives are not required to be disclosed on the label unless they are allergens or sulfites.
European Union – Stricter labeling requirements under Regulation (EU) No 1169/2011 ensure allergen disclosure.
The Clean Label Project
Purpose: A nonprofit organization focused on transparency in product labeling, including food and beverage industries.
Relevance to Wine: The project tests for contaminants like glyphosates, pesticides, and heavy metals, providing consumers with insights into wine purity.
Impact: Encourages winemakers to adopt cleaner practices and highlights products meeting rigorous standards.
Ensuring Allergy-Safe Wines
Key Steps for Consumers
Read Labels: Look for organic, biodynamic, or natural wine certifications, which often indicate minimal additive use.
Ask Questions: Engage with retailers or sommeliers to understand production methods and ingredient transparency.
Use Apps: Platforms like Vivino or Delectable often provide user reviews and ingredient insights.
Check Certifications: Seek wines certified by third-party organizations such as Demeter (biodynamic) or USDA Organic.
Recommendations for Researching and Buying Wines
Organic and Biodynamic Wines: These wines minimize or eliminate synthetic additives and chemicals. Examples include Frog’s Leap (California) and Domaine Zind-Humbrecht (Alsace).
Low-Intervention Wines: Look for labels indicating “natural,” “minimal sulfites,” or “no added sulfites” to find wines with fewer additives.
Explore Local Wineries: Smaller producers often have more transparency in their winemaking processes and may use fewer additives.
Consult Resources: Organizations like the Clean Label Project or certifying bodies like ICEA (organic) offer helpful databases.
Final Thoughts
Wine additives are not inherently harmful, but understanding their role can help consumers make choices aligned with their health and values. By researching and supporting producers who prioritize transparency and sustainability, you can enjoy wines that not only taste great but also align with your expectations for purity and quality. Let your curiosity guide you, and remember—every bottle has a story to tell! Cheers 🍷
Image Credit: Cover Photo by Ivan Samkov on Pexels.com
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.
Sulfites play several critical roles in winemaking, making them a trusted tool in a winemaker’s arsenal:
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.
Microbial Stability: By suppressing unwanted bacteria and wild yeasts, sulfites ensure that the intended flavors of the wine shine through without interference.
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.
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.
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 🍷
Ah, Champagne! The ultimate symbol of celebration, glamour, and joy—until it becomes a projectile aimed at your chandelier, your friend’s forehead, or your unsuspecting dog. Opening a bottle of bubbly can be thrilling, but it’s not a party trick unless you’re wielding a saber (more on that later). Let’s break down the proper, safe, and stylish way to pop that cork like a pro.
Step 1: Chill Out (Literally!)
Temperature is everything. Too warm, and your sparkling wine will gush like a fountain; too cold, and the nuanced flavors and bubbles won’t shine. Aim for 43-50°F (6-10°C). This means a couple of hours in the fridge or 30 minutes in an ice bucket filled with half water and half ice. Remember: calm bubbles are happy bubbles.
Cork Dork Tip: If your sparkling wine is too warm and you’re in a pinch, wrap the bottle in a damp towel and pop it in the freezer for 15 minutes. But set a timer—we’re chilling wine, not making Champagne slushies.
Let’s talk glassware. While a flute may look classic, it’s not ideal for appreciating the wine’s aromas. A tulip-shaped glass or a standard white wine glass works wonders. If all you’ve got is a coffee mug…well, let’s pretend I didn’t hear that.
Cork Dork Tip: Invest in proper glassware. It’s like giving your wine a stage to perform on instead of relegating it to karaoke night at the dive bar.
Step 3: Unleash the Cage (Gently!)
Now for the fun part. Remove the foil and locate the wire cage (officially called the muselet). Keep your thumb firmly on the cork while you untwist the cage—six half-turns, in case you’re counting. Leave the cage on the cork for better control. It’s your first line of defense against unintentional popping.
Cork Dork Tip: If you’re feeling fancy, use this moment to drop a fun fact: the pressure inside a bottle of sparkling wine is equivalent to the tire pressure of a double-decker bus. That’s why the cork deserves your respect!
Step 4: The Twist-Off (No Drama, Please)
Here’s where many a cork dork shines. Tilt the bottle to a 45-degree angle, gripping the cork with one hand (and a towel, if you’re feeling fancy) and the base of the bottle with the other. Slowly twist the bottle—not the cork—while applying gentle counter-pressure. Listen for the “pffft” sound of escaping gas, not the party-popping “boom” of disaster.
Cork Dork Tip: If the cork refuses to budge, don’t panic. A quick wrap of the cork in a warm towel can help loosen things up. Consider it wine’s version of a spa day.
Pour in two stages to prevent overflow. A small amount first to let the foam settle, then top up to about two-thirds full. Bonus points if you can pour with a slight flair without spilling on Aunt Henrietta’s carpet.
Cork Dork Tip: Tilt the glass at an angle while pouring to preserve those precious bubbles. Straight-on pouring is for amateurs (or soda).
For the Extra (and Extra Formal) Moments
For formal occasions, present the bottle label-forward before opening. This gives your guests a chance to admire your impeccable taste. Oh, and never—I repeat, never—point the cork at anyone. A Champagne cork can travel up to 50 miles per hour; this is a bottle of wine, not a weapon.
Cork Dork Tip: Bonus style points for draping a napkin or towel over your pouring arm. It’s the sommelier’s version of a superhero cape.
The Saber Method (For Show-offs and Special Occasions)
Want to impress your guests? Saber that bottle like a true connoisseur with a flair for the dramatic. Using a dull blade or the blunt side of a chef’s knife, slide the blade along the seam of the bottle toward the lip with a firm, confident stroke. The cork and glass lip should break off cleanly. This method is best practiced outdoors—and away from your mother-in-law’s priceless crystal collection.
Cork Dork Tip: Make sure your audience knows this isn’t just about bravado. Sabering has historical roots in Napoleonic France. When you’re done, casually drop the phrase, “Vive l’Empereur!” for dramatic effect.
A Few More Cork Dork Pro Tips
Storage: Keep your sparkling wine stored horizontally and away from heat or light.
Pairing: Sparkling wine pairs beautifully with almost anything, from oysters and caviar to fried chicken and popcorn. Yes, really.
Serving: Keep an extra bottle or two chilled. One bottle for every two guests is a good rule of thumb.
Cork Dork Tip: If you’re running out of Champagne, have a stash of Crémant (French), Cava (Spanish) or Prosecco (Italian) as a backup. They’re budget-friendly lifesavers.
Bottom Line: Celebrate Safely and Stylishly
Whether you’re popping a Prosecco on the couch, sabering a Cava in the backyard, or serving vintage Champagne at a black-tie event, the key is respect for the wine and your guests. A well-opened bottle sets the tone for the celebration, and nothing—nothing—beats the sound of a perfectly controlled “pffft” as you usher in a new year or toast to life’s moments big and small.
So go forth, my fellow cork dorks, and conquer the art of bubbly with confidence, style, and perhaps just a little mischief. Cheers 🥂
Disclaimer: Proceed With Caution – Sabering and opening sparkling wine may look glamorous, but they require attention and care. Always ensure bottles are properly chilled to reduce pressure, point them away from people or valuables, and handle with steady hands. Sabering, in particular, should only be attempted outdoors with the right tools and protective eyewear. This isn’t a TikTok challenge—safety comes first. If in doubt, leave the sabering to professionals and stick to the classic “pffft” opening method. Celebrate responsibly, and may your bubbles always be joyful!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 🍷
SOMM&SOMM 
You must be logged in to post a comment.