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SOMM&SOMM

Tag: Wine Blog

  • 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

  • Domaine Carneros Sparkling Party

    Domaine Carneros Sparkling Party

    A Toast to Tradition and Togetherness.

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

    Scott White sabers a bottle of Domaine Carneros

    Sabering the Sparkling: A Celebration in Every Strike

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

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

    A Sparkling Legacy

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

    A Feast for the Ages

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

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

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

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

    Dessert and the Perfect Pairing

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

    A Toast to the Sparkling Party

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

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

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

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

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

    Napoleon Bonaparte

    A Brief History of Sabering

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

    The Technique of Sabering

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

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

    An Evening of Celebration: Scott’s First Sabering Experience

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

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

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

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

    Gregory Dean, SOMM&SOMM

    Sabering Today: A Timeless Tradition

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

  • Pairing the Perfect Wine with Mediterranean-Inspired Mahi Mahi

    Pairing the Perfect Wine with Mediterranean-Inspired Mahi Mahi

    As a sommelier and wine educator, one of the greatest joys is the process of finding that perfect wine pairing—a marriage of flavors that elevates both the dish and the wine to new heights. Recently, I found myself in the SOMM&SOMM kitchen creating a Mediterranean-inspired Mahi Mahi dish, a vibrant, refreshing plate that marries the richness of seared Mahi with the brightness of tomatoes, garlic, lemon, and herbs. While the dish itself was flawless, it lacked one key component—a wine pairing to complete the culinary experience.

    Finding a wine that compliments the complex flavor profile of Mediterranean-inspired Mahi is no small task. The challenge is to enhance the delicate yet meaty texture of the fish while balancing the brightness of lemon, the earthiness of spinach, and the slight tang from the rice wine vinegar. Here’s the approach I took in seeking the perfect wine, with emphasis on harmony and contrast.

    Fresh Mahi (Coryphaena hippurus) – Bernard DUPONT from FRANCE, CC BY-SA 2 via Wikimedia Commons

    Understanding the Flavor Profile of Mahi Mahi

    Mahi Mahi is a mild, firm-textured fish, often compared to swordfish, but with a slightly sweeter note. When seared, it develops a wonderful crust that lends a subtle richness without overpowering its delicate natural flavor. In this recipe, the Mahi is complemented by fresh Mediterranean elements like spinach, cherry tomatoes, and basil. A burst of acidity from the lemon juice and rice wine vinegar adds brightness, while garlic and shallots contribute a subtle, savory depth.

    The key to this dish lies in the balance between the buttery, seared fish and the fresh, acidic sauce. The spinach, with its earthy notes, also adds a slight bitterness to round out the dish. When thinking about wine, we want to match this profile with something that has enough acidity to complement the lemon and vinegar while being gentle enough not to overpower the delicate fish.

    Choosing the Wine Based on Structure

    To find the perfect wine pairing, I first considered the structural elements of the dish:

    1. Acidity: The lemon juice, rice wine vinegar, and tomatoes introduce a vibrant acidity that brightens the dish. A wine with similar or higher acidity is crucial for balance. This eliminates wines that are too rich or too low in acid, such as heavily oaked Chardonnays or some New World reds.
    2. Body: Mahi Mahi is meaty but not overly fatty. A light- to medium-bodied wine would pair best, ensuring the fish remains the star. This points toward white wines or light reds that offer structure without overwhelming the plate.
    3. Flavor Intensity: The mild flavors of the fish and the herbaceous, savory notes from the basil, garlic, and shallots call for a wine that mirrors these flavors. We want herbal or citrus-forward whites, or even rosés, that will enhance these elements rather than compete with them.

    Considering Specific Pairings

    Based on the structure and flavors, the wine shortlist becomes more focused. Let’s explore some options.

    1. Vermentino – The Ideal Mediterranean Match

    Vermentino, a grape found in Italy’s Liguria and Sardinia as well as southern France (where it’s called Rolle), is an exceptional choice for this Mahi dish. It naturally offers bright acidity and minerality, which mirrors the fresh, coastal nature of the Mediterranean. With notes of citrus, herbs, and sometimes even a hint of salinity, Vermentino would enhance the lemon, basil, and garlic in the sauce. Its zippy acidity keeps it refreshing, while its medium body holds up to the richness of the seared fish.

    In particular, a Sardinian Vermentino, with its slight salinity and bracing minerality, would create a seamless connection with the coastal roots of the dish.

    SOMM&SOMM Recommends: 2022 Deperu Holler Fria Vermentino di Gallura Superiore

    2. Assyrtiko – A Greek Twist

    For those looking to explore less common wines, Assyrtiko from Santorini is another stellar option. This Greek varietal is known for its high acidity, crispness, and mineral-driven flavors. With notes of citrus, green apple, and a slight smokiness, it would harmonize beautifully with the acidity in the dish while offering enough backbone to stand up to the Mahi’s meaty texture.

    The volcanic soils of Santorini lend Assyrtiko an unmistakable minerality, reminiscent of the ocean breeze, which would echo the subtle salinity of the fish itself.

    SOMM&SOMM Recommends: 2023 Sigalas Santorini Assyrtiko

    3. Sauvignon Blanc – For a Herbaceous Touch

    A classic pairing for dishes with green, herb-driven elements, Sauvignon Blanc, particularly from the Loire Valley, offers both crisp acidity and aromatic complexity. The grassy, citrus-driven profile of Sauvignon Blanc would play beautifully with the basil, parsley, and spinach in the dish, while its clean, bright finish cuts through the butter and oil in the seared fish.

    Sancerre, from the Loire, with its precise minerality and racy acidity, would be a top pick in this category, although a New Zealand Sauvignon Blanc would offer a more tropical, fruit-forward option for those who enjoy more pronounced flavors.

    SOMM&SOMM Recommends: 2023 Pascal Jolivet Sancerre

    4. Dry Rosé – A Fresh, Versatile Option

    For a more playful, yet equally complementary pairing, a dry Provençal rosé would be an excellent choice. With a balance of red fruit, herbal notes, and crisp acidity, rosé offers a bridge between the freshness of the tomatoes and the heartier elements of the fish and spinach. Its versatility makes it an approachable option, especially for a more casual date night setting.

    A rosé with hints of citrus, melon, and herbs would bring out the complexity of the dish without overwhelming its delicate balance.

    SOMM&SOMM Recommends: 2022 Domaines Ott Chateau Romassan Bandol Rose

    5. Albariño – A Spanish Take on Seafood

    Known for its seafood-friendly nature, Albariño from Spain’s Rías Baixas region is another ideal partner. With vibrant acidity, floral aromas, and flavors of lemon, green apple, and stone fruits, Albariño would heighten the citrusy elements in the dish while offering enough minerality to keep the palate refreshed. Its subtle salinity would also complement the fish’s natural flavor, creating a seamless blend of flavors from the sea and land.

    SOMM&SOMM Recommends: 2023 Bodegas Fillaboa Rias Baixas Albarino

    Experimenting with Contrasts

    While matching the wine to the dish’s flavor profile is the most common approach, contrasting pairings can also be quite rewarding. For this Mediterranean Mahi, a lightly chilled, red Pinot Noir or Gamay from Beaujolais could work surprisingly well. These wines are light-bodied enough not to overpower the fish but offer red fruit and earthy notes that would contrast and enhance the sweetness of the cherry tomatoes and the earthiness of the spinach. The low tannin structure in both wines would ensure that they don’t clash with the delicate fish, but the slight chill adds freshness and lift to the pairing.

    The Art of the Perfect Pairing

    At its core, pairing wine with food is an art, an ever-evolving exploration of flavors, textures, and sensations. The Mediterranean-inspired Mahi dish presents a beautiful canvas, one that can be enhanced by a range of wines depending on the mood of the evening or the personal preferences of the diner. Whether you opt for the crisp minerality of Vermentino, the herbal elegance of Sauvignon Blanc, or the versatility of rosé, the key lies in understanding the balance of acidity, body, and flavor intensity.

    For your next date-night meal, take the time to savor the exploration. Whether you choose a wine that mirrors the flavors of the dish or one that introduces a delightful contrast, the joy is in the discovery—an experience that, as a sommelier, I find endlessly rewarding. Cheers 🍷

    Want the recipe for this dish? Drop me a line greg@sommandsomm.com

  • The Wine Lover’s Foggy Memory

    The Wine Lover’s Foggy Memory

    St-Émilion and the Grande Classe ‘A’ Quandary.

    Ah, the joys of being a sommelier. You walk into a tasting event, confident in your knowledge, fully armed with years of wine education. You’ve mastered the intricacies of the Médoc’s growths, can identify a Bordeaux blend just by its nose, and could recite, in order, the prestigious First Growths of the Left Bank even after a few glasses. But then, the moment strikes—a fellow wine lover looks you square in the eye and asks: “What are the remaining Grande Classe ‘A’ wineries of Saint-Émilion?”

    Cue blank stare. The mental Rolodex is spinning, searching for answers, but all that comes up is a faint memory of Château Pavie and Château Angélus. Then… nothing. Not a flicker. Suddenly, the mind is playing tricks, and you’re left wondering if your years of dedication to wine knowledge have been vanquished by a mere swirl and sniff.

    It happens to the best of us—especially when wine is involved 😉

    Even if your memory temporarily betrays you, there’s always the glass in hand to bring you back to the essence of it all—experiencing the beauty of wine.

    Gregory Dean, SOMM&SOMM

    When the Mind Goes Blank

    Being a sommelier means juggling a lot of information—appellations, classifications, grape varieties, winemaking methods, soil types, vintages, and wine laws from every nook and cranny of the world’s great wine regions. We pride ourselves on our expertise, yet sometimes, in the haze of swirling glasses and gentle tannins, the simplest facts can elude us.

    Now, this wouldn’t be so embarrassing if it was something arcane, like obscure subregions in Uruguay, but Saint-Émilion? Grande Classe ‘A’? One of the most celebrated and debated regions of Bordeaux? This is common knowledge!

    The truth is, even the most seasoned professionals can falter. Whether it’s the excitement of the moment, the friendly banter, or perhaps a few sips too many, our brains are prone to the occasional misfire. In this particular case, Saint-Émilion’s classification system does have a habit of making things slightly more complicated than other Bordeaux regions.

    Saint-Émilion winery – davitydave, CC BY 2.0 via Wikimedia Commons

    Saint-Émilion’s Ever-Changing Landscape

    Unlike the Left Bank’s rigid 1855 classification, Saint-Émilion’s system is… a bit of a moving target. Every 10 years or so, the classification is revised. This sounds great on paper—wineries are rewarded for their efforts to improve their wines. However, in practice, this has led to quite a bit of controversy.

    Wineries move up, others move down, and lawsuits abound. To top it off, some châteaux have even started rejecting their rankings altogether! For example, in the most recent shuffle, both Château Angélus and Château Ausone bowed out of the classification system after years of disputes, leaving only Château Pavie and Château Figeac as the remaining Grande Classe ‘A’ wineries.

    It’s no wonder I had a momentary lapse! Keeping track of the shifting players in this drama can be like trying to navigate a maze.

    The Current State of Saint-Émilion’s Classifications

    Let’s take a moment to redeem ourselves. Saint-Émilion’s classification was first introduced in 1955, with the goal of providing more dynamism and rewarding quality improvements over time. It’s revised approximately every decade, a factor that keeps things both interesting and, well, confusing.

    The classification has three main tiers:

    • Premier Grand Cru Classé A (the top tier)
    • Premier Grand Cru Classé B
    • Grand Cru Classé

    The 2022 classification, which stirred up a bit of controversy, left us with only two Premier Grand Cru Classé A wines: Château Pavie and Château Figeac—a reduction from four, following the voluntary withdrawal of Château Angélus and Château Ausone from the ranking system.

    At the next level, Premier Grand Cru Classé B, you’ll find well-respected names such as:

    • Château Troplong Mondot
    • Château Canon
    • Château La Gaffelière
    • Château Beau-Séjour Bécot

    These producers consistently create wines of incredible depth, structure, and aging potential.

    Then, there’s the broader Grand Cru Classé category, with over 60 producers representing a wide spectrum of styles. These wines are celebrated for their quality, but they don’t quite reach the lofty heights of the Premier Grand Cru Classé estates.

    When In Doubt, Enjoy the Moment

    Saint-Émilion is not just about the status or classifications, it’s about a love of the vine and the passion that goes into each bottle. The wines from this region, especially the Merlot-dominant blends, express a deep sense of place.

    So next time someone asks about Saint-Émilion’s Grande Classe ‘A’ estates and your mind draws a blank, take comfort in knowing that even a sommelier’s brain can be clouded by the grape. Just don’t forget to refill your glass and enjoy the journey back through the vineyards of Bordeaux. Cheers🍷

  • The Evolution of Tertiary Notes in Wine

    The Evolution of Tertiary Notes in Wine

    Tertiary notes in wine arise through bottle aging, bringing depth and complexity as a wine matures. These notes offer a glimpse into the evolution of flavors that go beyond the fruit and winemaking, revealing the passage of time.

    Photo by Ion Ceban @ionelceban on Pexels.com

    What Are Tertiary Notes?

    Tertiary characteristics develop after the wine has been bottled and allowed to age. This stage is often where the magic happens, as the wine’s primary and secondary notes begin to fade, and more complex, earthy, and savory elements take center stage. Tertiary notes reflect oxidation, maturation, and the slow chemical changes that occur as the wine ages.

    Key Influences on Tertiary Notes

    Aging Time

    • Extended aging allows the fruit to mellow, revealing deeper, more nuanced flavors.
    • Red wines, in particular, develop dried fruit, leather, tobacco, or forest floor notes as they mature.

    Oxidation

    • Over time, exposure to small amounts of oxygen helps develop nutty or savory notes. This is especially true for wines aged under cork.

    Bottle Conditions

    • The storage environment—temperature, light, humidity—can significantly influence the development of tertiary notes.
    Examples of Tertiary Aromas
    • Dried Fruit: As the wine ages, fresh fruit aromas evolve into dried fig, raisin, or prune, particularly in red wines like Amarone or aged Port.
    • Earthy/Savory: Leather, tobacco, forest floor, truffle, or mushroom are common in well-aged wines like Barolo or Rioja Gran Reserva.
    • Nutty/Caramelized: Especially common in oxidative wines like Sherry or Madeira, these notes include walnut, almond, toffee, or caramel.

    Identifying Tertiary Notes in Wine

    To recognize tertiary notes, time and patience are key:

    1. Smell for Depth: Aged wines will have a more subdued, nuanced aroma. Instead of fresh fruit, you may detect dried fruit, leather, or tobacco.
    2. Taste for Mellow Flavors: A well-aged wine will have softer tannins, less pronounced acidity, and flavors that reflect the earth or savory elements.
    3. Look for Color Change: Red wines develop a brick or garnet hue, while whites darken into golden amber tones, signaling the presence of tertiary characteristics.

    As wine ages, it transcends its origins, offering a complex symphony of evolved flavors—where dried fruit, earth, and time-worn elegance come together in harmony, leaving behind the vigor of youth for the wisdom of age.

    Gregory Dean, SOMM&SOMM

    By understanding the progression from primary to secondary and tertiary notes, wine enthusiasts can fully appreciate the transformative journey a wine takes, unlocking new layers of complexity at each stage. Cheers 🍷

  • The Craft of Secondary Notes in Wine

    The Craft of Secondary Notes in Wine

    After primary notes, the next set of characteristics arises from the winemaking process itself. Secondary notes are influenced by human intervention, transforming the grape’s raw material into something more structured and nuanced. This article explores how fermentation, yeast, and oak barrels contribute to secondary characteristics.

    Aging in Barrels – Photo by Jan van der Wolf on Pexels.com

    What Are Secondary Notes?

    Secondary notes in wine are aromas and flavors that develop during fermentation and aging in barrels or on the lees. While primary notes highlight the grape’s nature, secondary notes focus on the influence of winemaking techniques, adding complexity and texture.

    Key Influences on Secondary Notes

    Fermentation

    • The choice between stainless steel or oak, as well as the use of wild or cultured yeast, profoundly affects the wine’s development.
    • Malolactic fermentation, a secondary process where tart malic acid is converted into softer lactic acid, gives wines a creamy or buttery note (commonly found in Chardonnay).

    Lees Aging

    • Aging wine on the lees (dead yeast cells) enhances richness and adds notes of bread, biscuit, or even nuttiness. This technique is especially notable in Champagne, contributing to its toasty complexity.

    Oak Aging

    • Oak barrels introduce flavors like vanilla, smoke, toast, or cedar, depending on the type of oak (American vs. French), the level of toasting, and the duration of aging.
    • Wines aged in new oak will develop more intense oak-derived notes compared to those aged in older or neutral barrels.
    Examples of Secondary Aromas
    • Oak-derived: Vanilla, coconut, clove, cinnamon, smoke, or coffee. For example, Rioja often has coconut notes due to American oak aging, while Bordeaux may present more subtle cedar or spice from French oak.
    • Fermentation-derived: Butter, cream, or yogurt from malolactic fermentation, and bread dough, brioche, or yeast from extended lees contact.
    • Smoky/Spicy: Wines that undergo extended barrel aging or have significant oak influence, such as Cabernet Sauvignon or Syrah, may develop smoky, spicy characteristics.
    Evaluating wine – Photo by Pavel Danilyuk on Pexels.com

    Identifying Secondary Notes in Wine

    To recognize secondary notes, approach the wine with a focus on structure:

    1. Pay Attention to Texture: Does the wine feel creamy or smooth? This could indicate malolactic fermentation or lees aging.
    2. Smell for Oak Influence: Oak-aged wines often reveal themselves through warm, spicy, or woody aromas.
    3. Taste for Added Complexity: Secondary characteristics layer upon the primary fruit, adding depth through vanilla, toast, or buttery elements.

    With the introduction of time and technique, the wine begins to reveal its second layer—a crafted interplay of oak, fermentation, and aging that deepens its character and whispers the hand of the winemaker.

    Gregory Dean, SOMM&SOMM

    Next, we will look at tertiary notes—the final stage of a wine’s evolution, developed over time in the bottle.

  • The Essence of Primary Notes in Wine

    The Essence of Primary Notes in Wine

    The primary notes of a wine are the very soul of its identity, directly stemming from the grape itself. These notes encapsulate the freshness, vibrancy, and fruit-driven aromas that dominate a wine in its youth, reflecting the intrinsic qualities of the grape variety and the terroir. The complexity of primary characteristics evolves through fermentation but is mostly influenced by vineyard practices, climate, and grape variety.

    Sensing the primary notes – Photo by Pavel Danilyuk on Pexels.com

    What Are Primary Notes?

    Primary notes are the first sensory impressions you experience when encountering a young wine. These are typically fruit-forward, floral, or herbaceous aromas that emerge from the grape itself and are most noticeable when a wine is relatively new. These notes tend to be more prominent in white wines and younger reds, but even in mature wines, they offer a glimpse into the grape’s original state.

    Primary notes leap out of a young Chardonnay
    Key Influences on Primary Notes

    Grape Variety – Different grape varieties offer unique primary aromas. For example:

    • Chardonnay: Green apple, pear, lemon.
    • Sauvignon Blanc: Gooseberry, passion fruit, lime, and herbal notes.
    • Cabernet Sauvignon: Blackcurrant, blackberry, mint.
    • Pinot Noir: Red cherry, raspberry, strawberry.

    Terroir & Climate

    • Cool climates tend to produce wines with higher acidity and leaner, more precise fruit notes (think green apple and citrus).
    • Warm climates allow for riper fruit expressions, such as tropical fruit, fig, and stone fruit in whites or blackberry and plum in reds.

    Viticultural Practices

    • Organic or biodynamic practices can emphasize pure fruit expressions.
    • Harvest timing is critical: earlier harvests bring sharper, more herbaceous notes, while later harvests yield more concentrated, ripe fruit aromas.
    Examples of Primary Aromas

    Fruit – These can range from fresh citrus, berries, and tropical fruits to ripe stone fruit, depending on the grape variety and climate.

    White wines typically exhibit green apple, lemon, peach, or pineapple.

    Red wines can display red fruits (raspberry, cherry), black fruits (blackcurrant, plum), or even fig.

    Floral – Many wines, especially aromatic whites like Riesling or Gewürztraminer, offer delicate floral aromas such as jasmine, rose, or honeysuckle.

    Herbaceous and Vegetal – Grape varieties like Cabernet Franc and Sauvignon Blanc often showcase green bell pepper, grass, or tomato leaf notes.

    Identifying Primary Notes in Wine

    For wine enthusiasts, distinguishing primary notes starts with a systematic approach to tasting:

    1. Visual Clues: A young wine will often have more vibrant color—pale straw for a young white or ruby red for a youthful red.
    2. Smelling for Freshness: Focus on the first hit of fruit or floral aromas that jump out of the glass. Is it citrus? Berry? Tropical? Fresh fruit aromas dominate in this phase.
    3. Tasting for Fruit Character: Young wines should deliver a burst of fruitiness on the palate, with bright acidity often playing a supporting role. Primary notes dominate at this stage.

    How Primary Notes Evolve

    Over time, these fruit-driven characteristics diminish and give way to more complex layers. However, in the early life of a wine, they serve as the essence of a wine’s youthful personality. Wines that are consumed young, like Beaujolais Nouveau or Vinho Verde, emphasize these fresh, bright, and fruit-forward characteristics.

    The essence of a wine’s youth is captured in its primary notes—an unfiltered expression of the vineyard’s vitality, where every sip is a celebration of the grape’s purest form.

    Gregory Dean, SOMM&SOMM

    In the next article, we will explore secondary notes—those that arise during winemaking, particularly through fermentation and oak aging. Cheers🍷