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

SOMM&SOMM

Tag: Wine Tasting

  • The Noble Grapes of Alsace

    The Noble Grapes of Alsace

    A Sommelier’s Love Letter to Strasbourg.

    There are places you visit, and then there are places that live inside you forever. For Tammy and me, Alsace falls firmly into the latter category. Years ago, we wandered the cobblestone streets of Strasbourg, where half-timbered houses leaned like old friends, flower boxes spilled with color, and cathedral bells echoed against the Vosges mountains. We thought we were traveling for pleasure… and wine—and oh, the wine delivered—but what we found was culture, tradition, and flavors so intertwined they seemed inseparable.

    Strasbourg, France (October 2019)

    Alsace is a region where wine is not just agriculture—it’s identity. And at the center of this identity are the four noble grapes: Riesling, Gewürztraminer, Pinot Gris, and Muscat. These are not just grape varieties; they are storytellers of the land, each whispering its tale in a glass.

    Photo by Nikola Tomau0161iu0107 on Pexels.com

    Riesling – The King of Alsace

    If Alsace has a crown jewel, it’s Riesling. Unlike its German cousins, Alsatian Riesling is bone-dry, linear, and precise. Think citrus zest, green apple, crushed stone, and a thrilling minerality that seems carved straight from the Vosges slopes.

    Pairing tip: Riesling is your ultimate table diplomat. It shines alongside choucroute garnie (that glorious plate of sauerkraut, sausage, and pork), cutting through richness with refreshing acidity. It also plays beautifully with oysters, grilled fish, or even Thai cuisine if you’re in the mood to experiment.

    Gewürztraminer – The Drama Queen

    If Riesling is the king, Gewürztraminer is the diva of the court. Intensely aromatic and flamboyant, it bursts with rose petals, lychee, ginger, and exotic spice. Tammy once described it as “the perfume counter of the vineyard,” and I can’t think of a better metaphor.

    Pairing tip: Bold wines need bold partners. Try it with Munster cheese, the pungent, washed-rind treasure of Alsace. The match is unforgettable—wine and cheese meeting on equal footing, neither backing down. It’s also superb with spicy Indian curries, Moroccan tagines, or richly spiced duck.

    Try our Perfect Pairing: Gewürztraminer w/Sweet and Sour Chicken

    Pinot Gris – The Quiet Poet

    Many only know Pinot Grigio in its lighter Italian form, but Alsatian Pinot Gris is an entirely different soul—textured, smoky, and lush, with flavors of ripe pear, honey, almond, and sometimes even a whisper of truffle. It has a weight and gravitas that sneaks up on you, like a quiet poet at the edge of the party who suddenly steals the show.

    Pairing tip: This is the wine you want with foie gras, roast duck, or mushroom risotto. Its richness and depth embrace earthy, savory flavors like a long, warm evening by the fire.

    Muscat – The Trickster

    Dry Muscat from Alsace is a delightful surprise. Bursting with fresh grape, floral, and herbal notes, it tastes almost as if you’re biting into a cluster straight off the vine. Unlike Muscats from elsewhere, it’s playful but not sweet—a charming apéritif and a sommelier’s secret weapon.

    Pairing tip: Asparagus, the bane of wine pairings, finds its match in Alsace Muscat. The grape’s freshness and delicate aromatics tame the vegetal bite, making it one of the few wines I confidently pour with spring asparagus dishes.

    Related SOMM&SOMM Article: Demystifying Wine + Food for Real-Life Moments

    Why the Laws Matter in Alsace

    One of the reasons Alsace stands out in France is its unique wine laws. Unlike Burgundy or Bordeaux, where wines are labeled by village or château, Alsace bottles proudly state the grape variety—a refreshing rarity in France. If the label reads Alsace Riesling, you know it’s 100% Riesling.

    The hierarchy builds from there:

    • Alsace AOC: The broad regional designation, covering the majority of wines.
    • Alsace Grand Cru AOC: Reserved for 51 specific vineyards with stricter rules on yields, ripeness, and only noble grapes (with Zotzenberg’s historic exception allowing Sylvaner). The vineyard name is prominently displayed.
    • Vendange Tardive (VT): Late-harvest wines, rich and concentrated, often with honeyed sweetness.
    • Sélection de Grains Nobles (SGN): Botrytized dessert wines of incredible intensity, produced only in the best vintages.

    These classifications don’t just regulate—they protect the integrity of the region’s wines, ensuring that when you pour a glass of Alsace, you’re tasting a true expression of place.

    Related SOMM&SOMM Article: Understanding French Wine Laws

    Still enjoying Alsatian wines while reflecting on our time there

    Producers to Seek Out

    If you want to experience the noble grapes at their best, here are some producers that never fail to impress:

    • Trimbach – Benchmark dry Rieslings (look for Clos Ste. Hune if you want to experience one of the greatest Rieslings in the world). Their Pinot Gris and Gewürztraminer are equally classic.
    • Zind-Humbrecht – Known for intensely aromatic, powerful wines, often with a touch more ripeness and residual sugar. Their Grand Cru bottlings are legendary.
    • Domaine Weinbach – Elegant, precise wines with a poetic touch, particularly Riesling Schlossberg Grand Cru and Gewürztraminer Furstentum.
    • Hugel & Fils – Historic family estate, producing approachable yet serious wines. Their “Grossi Laüe” line highlights Alsace’s grandeur.
    • Albert Mann – A modern, biodynamic producer that balances tradition with innovation. Try their Grand Cru Rieslings and Pinot Gris.
    • Marcel Deiss – Famous for field blends (complantation) that showcase terroir rather than varietal—unique, complex wines outside the norm of Alsace labeling.
    A glimpse of our visit to Alsace

    Why Alsace Stays With Us

    When Tammy and I reminisce about Alsace, it’s not just the glasses we lifted but the way each grape embodied a piece of the region itself. Riesling was the sharpness of Strasbourg’s cathedral spire. Gewürztraminer the riot of color in every flower box. Pinot Gris the soft, golden glow of dusk on the Rhine. Muscat the laughter spilling from a tavern where beer and wine happily share the same table.

    Every time we open a bottle of Alsace, it feels like a postcard arriving from Strasbourg. And trust me, these postcards never fade. So here’s to Alsace—where Riesling sharpened our senses, Gewürztraminer stole the spotlight, Pinot Gris wrapped us in quiet warmth, and Muscat made us laugh out loud. To Strasbourg, to cobblestones and cathedral bells, and to every glass that brings us back there again—santé 🥂

    SOMM&SOMM Takeaway: The noble grapes of Alsace aren’t just wines—they’re laws, landscapes, and culture in liquid form. To drink Alsace is to taste a region where identity and glass are inseparable.

    Information on cover photo: Riesling Grapes and Leaves – No machine-readable author provided. T.o.m.~commonswiki assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia Commons

  • Varietal Spotlight: Cabernet Franc

    Varietal Spotlight: Cabernet Franc

    The Unsung Hero of the Vineyard.

    When Cabernet Sauvignon and Merlot take the spotlight, it’s easy to forget the quiet genius standing in the wings: Cabernet Franc. Without this noble grape, the wine world would look very different. It’s the parent of both Cabernet Sauvignon and Merlot, yet it remains one of the most underrated varietals on the shelf.

    Cabernet Franc is the sommelier’s secret weapon—perfumed, versatile, food-friendly, and surprisingly age-worthy. Let’s explore its origins, where it shines, and why it belongs in your glass.

    Photo by Andrew Patrick Photo on Pexels.com

    Origins & History

    Cabernet Franc first appeared in 17th-century France. Cardinal Richelieu is said to have brought cuttings to the Loire Valley, where monks tended it carefully in Bourgueil and Chinon. The grape was affectionately called “Breton”, named after Abbot Breton, one of its earliest champions.

    Modern DNA profiling unlocked its true importance: Cabernet Franc is the parent of Cabernet Sauvignon (crossed with Sauvignon Blanc) and Merlot (crossed with Magdeleine Noire des Charentes). Without it, Bordeaux as we know it would not exist.

    Where Cabernet Franc Shines

    Loire Valley, France – The Spiritual Home

    Agne27, CC BY-SA 3.0, via Wikimedia Commons

    Pairing Tip: Loire Cab Franc is perfection with roast chicken, duck breast, or chèvre (goat cheese).

    Bordeaux, France – The Architect of Blends

    In the Right Bank (Pomerol & St-Émilion), Cabernet Franc adds aromatics and finesse to Merlot-driven blends.

    • Iconic Example: Château Cheval Blanc (St-Émilion), often 60% Cabernet Franc.
    • Flavor Profile: Black cherry, cedar, crushed gravel.
    • Best With: Lamb, venison, or a rich beef bourguignon.

    Italy – Rustic Charm Meets Power

    • Friuli-Venezia Giulia: Savory, herbal, and earthy.
    • Tuscany (Bolgheri): Super Tuscan producers use Cab Franc for power and polish.

    Must-Try Bottles:

    Food Match: Wild boar ragù, porcini risotto, or bistecca alla Fiorentina.

    New World – A Rising Star

    • United States: Napa, Sonoma, Washington, and New York’s Finger Lakes deliver everything from ripe berry-driven Cab Franc to Loire-inspired elegance.
    • Argentina (Uco Valley): Bold and mineral, with vibrant fruit. Try El Enemigo Cabernet Franc.
    • South Africa (Stellenbosch): Spice-driven, earthy examples from producers like Warwick Estate.
    Photo by ROMAN ODINTSOV on Pexels.com

    In the Glass: Tasting Profile

    • Aromas: Violet, graphite, raspberry, redcurrant, pencil shavings, pepper, and sometimes a signature green bell pepper note.
    • Palate: Medium body, moderate tannins, fresh acidity, with a spectrum from juicy red fruit to earthy spice.
    • Aging Potential: Excellent. With time, Cab Franc evolves into flavors of truffle, leather, and tobacco.

    Food Pairing Ideas

    Cabernet Franc’s elegance and acidity make it one of the most food-friendly red wines.

    •  Duck breast with cherry gastrique → Loire Cab Franc
    •  Goat cheese & charcuterie → Chinon
    •  Mushroom & lentil ragù → Saumur-Champigny
    •  Herb-marinated lamb chops → St-Émilion
    •  Stuffed peppers or mushroom stroganoff → Friuli Cab Franc

    Recipes to Try with Cabernet Franc

    Duck Breast with Cherry-Red Wine Sauce

    Pair With: Chinon or St-Émilion

    Ingredients (serves 2):

    • 2 duck breasts, skin scored
    • 1 cup pitted cherries
    • ½ cup Cabernet Franc
    • 1 tbsp balsamic vinegar
    • 1 tbsp butter
    • Salt & pepper
    1. Season duck, sear skin-side down until crisp (8 min). Flip, cook 3–4 more minutes. Rest.
    2. Deglaze pan with Cab Franc, add cherries & balsamic, reduce to syrup.
    3. Whisk in butter, slice duck, serve with sauce.

    Mushroom & Lentil Ragù (Vegetarian Comfort)

    Pair With: Saumur-Champigny or Friuli Cabernet Franc

    Ingredients (serves 4):

    • 1 cup green lentils, cooked
    • 2 tbsp olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 lb mushrooms (mixed), chopped
    • 1 tsp thyme
    • 1 cup vegetable stock
    • ½ cup Cabernet Franc
    • Salt, pepper, parsley

    Method:

    1. Sauté onion & garlic in olive oil until golden. Add mushrooms & thyme, cook until browned.
    2. Deglaze with Cab Franc, reduce. Add lentils & stock, simmer until thick.
    3. Serve over creamy polenta or pasta.

    Fun Facts & Lore

    • Cabernet Franc is sometimes called “the poet’s grape” in the Loire.
    • Without Cab Franc, we wouldn’t have Cabernet Sauvignon, Merlot, or Carmenère.
    • Sommeliers often call it their desert island red—it pairs with nearly everything.
    • Cabernet Franc tends to ripen earlier than Cabernet Sauvignon, making it valuable in cooler climates.

    Final Pour

    Cabernet Franc may never command the fame of Cabernet Sauvignon, but it brings an elegance, fragrance, and food-friendliness all its own. Whether you’re sipping a Loire Valley Chinon (my favorite), a Tuscan Paleo Rosso, or an Argentine El Enemigo, you’re drinking history—and the soul of Bordeaux itself.

    Next time you’re browsing bottles, reach for the unsung hero. Your palate (and dinner table) will thank you. Cheers 🍷

    Cover photo by Ursula Brühl, Julius Kühn-Institut (JKI), Federal Research Centre for Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof – 76833 Siebeldingen, GERMANY, CC BY-SA 4.0, via Wikimedia Commons

  • How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    Tammy and I travel for food and drink the way others chase sunsets — with an agenda, a notebook, and an appetite for the unexpected. On a three-day jaunt to St. Augustine to celebrate our 44th wedding anniversary we found plenty to love, but one evening at Castillo Craft Bar + Kitchen quietly rearranged the star chart: this was not simply a nice hotel meal. It was a masterclass in what service, craft cocktails, and properly thought-out cooking can do when they cooperate.

    The Prosecco Welcome — and a Thoughtful Surprise

    Earlier that afternoon, we discovered a chilled bottle of Prosecco waiting in our room’s refrigerator — a quiet gesture from the team that set the tone before we even stepped into the restaurant. When we did arrive (an hour ahead of our reservation), we were greeted with a fresh glass of Prosecco, introduced to the staff, and seated by the window.

    Then came the moment that sealed Castillo’s reputation in our minds: shortly after we were seated, a lively family of 13 or 14 adults and children was placed nearby. The children, understandably, vied for attention while the adults settled into animated conversation. Within minutes, the restaurant manager, Daniel, intervened with effortless class. He moved us to a private dining room with a single table for twelve — effectively giving us the most private, romantic setting in the house. It was an astute and gracious move, and one we will never forget.

    Cocktails with Gravitas

    We decided to begin with classics: Tammy ordered an Aviation, I a Paper Plane. Both were mixed with respect for tradition. The Aviation balanced lemon’s tart brightness with the nutty-cherry note of maraschino and a whisper of crème de violette — floral but never perfumey. The Paper Plane, a test of proportion, was taut and bittersweet, bourbon’s warmth underpinning Aperol’s orange bitterness and amaro’s herbal pull. Two classics rendered with conviction.

    Quick Sidebar… you know we love craft cocktails! Our books are now available on Amazon

    Amazon: SIPS & STORIES: Twists on the Classics

    Amazon: SIPS & STORIES: Botanical Wonders

    Starters with Intention

    • Spanish Onion Soup (Castillo’s twist): Dry sherry lifted the base of caramelized onions, Manchego added a salty sheep’s-milk edge, and Gruyère brought nutty depth. The bread held texture rather than sinking into soggy oblivion. Purposeful, not gimmicky.
    • Pan-Seared Scallops: Golden exterior, luminous center — textbook scallops. Grapefruit and Brussels slaw delivered acid and bitterness; toasted walnuts brought texture and a subtle caramelized edge; parsnip purée offered a sweet earthiness. A dish of balance and contrast.

    The Mains — Precision and Poise

    We ordered separately and shared:

    • Dry-Aged Duck Breast — with confit, potato purée, seared tomato and mushrooms, and a cherry-coffee demi-glace. The duck was properly seared and the fat rendered cleanly. The demi-glace married classic cherry with a clever roasted coffee bitterness that harmonized with the mushrooms. A modern, inventive take that never felt like a stunt.
    • 6-oz Filet Mignon — with potato purée, root vegetables, charred mushrooms, and a blackberry-port demi. Filet is mild by nature; the demi provided fruit depth without over-reduction. Charred mushrooms contributed savory grounding.

    The Wine Choice

    We chose a Burgundy Pinot Noir. Its red cherry and earthy underbrush notes paired seamlessly with the duck’s cherry-coffee sauce, while its acidity and gentle tannins refreshed each bite of filet and demi. A Cabernet would have bullied the plates; Pinot offered conversation instead of domination.

    Sweet Farewell and Spirited Encore

    Dessert arrived in the form of raspberry-filled chocolate truffles — tartness wrapped in richness, a refined way to close. But the evening wasn’t over. Daniel and his team drew us into conversation about mixology, inviting us to sample cocktails destined for the next menu. To be trusted with in-progress creations, to taste and talk shop with equal enthusiasm, was the rarest gift of all: inclusion.

    A Recommendation from a Picky Pair

    Castillo Craft Bar + Kitchen may technically be a hotel restaurant, but that label undersells it. Here, cocktails are crafted with reverence, dishes are built on contrasts and precision, and service is the invisible framework that allows it all to shine. The thoughtful surprise of Prosecco, Angelica’s professional warmth, Daniel’s extraordinary attentiveness in relocating us to a private space, and the invitation to taste what’s to come all combined to turn our 44th anniversary into a celebration of craft and care.

    For those who care about detail, timing, and the artistry behind both food and drink, Castillo Craft Bar + Kitchen is not just a place to dine — it’s a destination to remember. Cheers 🥂

    Note on images: We were so engaged with the staff and enamored by the experience that we didn’t stop to take photos during our anniversary dinner. Fortunately, the images featured throughout this article are sourced from Castillo Craft Bar + Kitchen’s website, which offers up-to-date visuals that accurately reflect the atmosphere, cuisine, and presentation we enjoyed.

  • Portugal Uncorked

    Portugal Uncorked

    Exploring the Heart and Soul of Portuguese Wines.

    When people hear “Portugal,” their minds often jump to Port—those rich, fortified wines enjoyed by candlelight or at the end of a decadent meal. But to focus solely on Port is to miss the vast and vibrant wine world that Portugal offers. From crisp whites kissed by the Atlantic breeze to sultry reds born from sun-drenched valleys, Portugal is one of Europe’s most exciting, diverse, and underrated wine-producing countries.

    A Glimpse Into Portugal’s Wine Legacy

    Portugal’s winemaking history stretches back over 4,000 years. The Phoenicians, Romans, Moors, and even the Knights Templar played a part in shaping the country’s viticultural heritage. Unlike many European countries that focus heavily on international varietals, Portugal leans proudly into its indigenous grapes—with over 250 native varieties cultivated across a tapestry of microclimates and terroirs.

    The result? Wines that are authentically Portuguese—flavorful, food-friendly, and full of character.

    Key Portuguese Wine Regions & Their Distinctive Wines

    Photo by Olga Shenderova on Pexels.com

    Vinho Verde (Minho) – Crisp, Zesty, Youthful Whites

    Located in the lush, green northwest, Vinho Verde literally means “green wine,” but the name refers to the wine’s youthfulness rather than its color.

    • Signature Grapes: Alvarinho (Albariño in Spain), Loureiro, Arinto
    • Style: Light-bodied, often slightly effervescent with high acidity
    • Tasting Notes: Lime, green apple, melon, fresh herbs
    • Perfect Pairing: Grilled sardines, shrimp ceviche, Vietnamese spring rolls

    Recipe Pairing: Portuguese Shrimp Rice (Arroz de Marisco)
    A tomato-based seafood rice dish brimming with clams, mussels, and prawns. Vinho Verde cuts through the richness with zippy freshness.

    Douro Valley – Rugged Reds & Legendary Ports

    One of the oldest demarcated wine regions in the world (est. 1756), the Douro is home to breathtaking terraced vineyards carved into steep schist hillsides. Though known for Port, it also produces powerful dry red wines.

    • Signature Grapes: Touriga Nacional, Tinta Roriz (Tempranillo), Touriga Franca
    • Style: Bold, structured reds with dark fruit and floral elegance
    • Tasting Notes: Black cherry, violet, slate, cocoa
    • Perfect Pairing: Lamb stew, grilled ribeye, mushroom risotto
    Photo by Andrew McLeod on Pexels.com

    Recipe Pairing: Portuguese Lamb Stew (Ensopado de Borrego)
    Slow-cooked lamb with garlic, red wine, and bay leaves. A Douro red complements the intensity with grace and power.

    Dão – Elegant, Age-Worthy Reds

    Tucked inland, the Dão region is often dubbed the “Burgundy of Portugal” for its finesse and structure.

    • Signature Grapes: Touriga Nacional, Alfrocheiro, Jaen (Mencía)
    • Style: Earthy, medium- to full-bodied reds with freshness and ageability
    • Tasting Notes: Raspberry, leather, dried herbs, mineral
    • Perfect Pairing: Duck breast, truffle pasta, mushroom-lentil burgers

    Alentejo – Warm, Generous, Sun-Kissed Wines

    Covering nearly a third of the country, Alentejo’s sun-baked plains yield juicy, approachable reds and ripe whites. Often the gateway region for those new to Portuguese wines.

    • Signature Grapes: Antão Vaz, Aragonês (Tempranillo), Trincadeira
    • Style: Plush reds and full-bodied whites
    • Tasting Notes: Baked plum, vanilla, almond, honeysuckle
    • Perfect Pairing: BBQ chicken, pork tenderloin, creamy polenta

    Bairrada – Sparkling Gems and Baga’s Boldness

    Coastal Bairrada is the land of sparkling wines and the quirky red grape Baga, which produces tannic, high-acid reds that age magnificently.

    • Signature Grapes: Baga (red), Maria Gomes, Bical (white)
    • Style: Lean sparkling wines, and tannic, age-worthy reds
    • Tasting Notes: Cranberry, tobacco, tart cherry, wet earth
    • Perfect Pairing: Duck confit, aged Manchego (my favorite), Portuguese suckling pig (Leitão)

    Setúbal Peninsula – Fortified Muscat Magic

    Known for Moscatel de Setúbal, a fortified sweet wine made from Muscat of Alexandria.

    • Tasting Notes: Orange blossom, caramelized fig, spice
    • Pairing Tip: Enjoy with blue cheese, orange tart, or cinnamon custard pastries

    The Undiscovered Whites of Portugal

    Beyond Vinho Verde, Portugal’s white wines are fascinating and food-loving. Look for:

    • Encruzado (Dão): Balanced and age-worthy, similar to white Burgundy.
    • Antão Vaz (Alentejo): Rich, creamy whites with citrus and stone fruit.
    • Arinto (all over): High-acid, lemony whites with aging potential.

    These whites shine with shellfish, creamy cheeses, roast chicken, or herbed pork.

    Photo by Charlotte May on Pexels.com

    Sangria Portuguesa: A Rustic & Robust Red Sangria

    A summer favorite—this recipe puts a Portuguese twist on sangria by using a bold red from the Douro or Alentejo, and infusing it with the flavors of the Iberian countryside.

    Sangria do Douro

    • 1 bottle Douro Red Wine (Touriga Nacional blend)
    • 1/4 cup Aguardente (or brandy)
    • 1/4 cup orange liqueur (like Licor Beirão or Cointreau)
    • 1/4 cup fresh orange juice
    • 2 tablespoons brown sugar
    • 1 cinnamon stick
    • 1 sliced orange
    • 1 sliced apple
    • 1/2 cup sliced red grapes
    • 1/2 cup sparkling water (or tonic) for a refreshing fizz
    • Optional: fresh mint sprigs
    1. In a large pitcher, combine sugar, fruit, cinnamon, and juice. Muddle lightly.
    2. Add red wine, aguardente, and orange liqueur. Stir well.
    3. Chill for 4+ hours or overnight.
    4. Just before serving, add sparkling water and stir gently.
    5. Garnish with mint and serve over ice.

    Pair with:

    • Spicy grilled chorizo
    • Tapas-style cheeses and olives
    • Roast chicken with peri-peri seasoning

    Related Article: Sangria: A Storied Sip Through Time, Terroir, and Tradition

    Portuguese Cheese & Wine: A Match Made in the Douro

    • Queijo da Serra + Dão Red: Creamy, nutty sheep’s milk cheese with earthy reds.
    • Azeitão + Arinto: A rich, buttery cheese offset by citrusy freshness.
    • São Jorge + Alentejo Red: Hard cow’s milk cheese with meaty, bold reds.
    Photo by Maria das Dores on Pexels.com

    Why Portugal Deserves Your Glass

    Portuguese wines offer unmatched value, diversity, and authenticity. They bridge old-world charm with fresh energy, and speak proudly of their roots. Whether you’re sipping a chilled glass of Vinho Verde on the porch or pairing a brooding Douro red with grilled lamb, you’re experiencing centuries of history in a single glass.

    So the next time you’re exploring a wine shop, skip the predictable and say “sim” to Portugal. Saúde! 🍷

    SOMM&SOMM Recommended Wines to Try:

    Cover Photo by Kampus Production on Pexels.com

  • How to Enjoy White Wines After Labor Day

    How to Enjoy White Wines After Labor Day

    There’s an old saying in fashion that you shouldn’t wear white after Labor Day. Somewhere along the line, people got it into their heads that wine followed the same rule. As if a glass of Sauvignon Blanc had to be packed away with the linen pants and straw hats, waiting patiently in the cellar until Memorial Day gave it permission to come back out.

    The truth is far simpler: wine doesn’t read calendars. White wines, in particular, have far too much personality, versatility, and downright charm to be relegated to a single season. If anything, they may be at their most interesting in the cooler months, when the foods on the table get heartier, the evenings stretch longer, and we start looking for comfort in every sip.

    Sidebar: The Origins of the “No White After Labor Day” Rule

    This curious rule wasn’t really about fashion at all. In the late 1800s and early 1900s, America’s old-money elite used it as a sneaky way to separate themselves from the newly wealthy. White clothing was linked to summer vacations and leisure, and the social code dictated that once Labor Day passed, you swapped white linen for darker fabrics. It was less about “style” and more about “status.”

    Fast-forward to today, and nobody cares if you wear white jeans in November—but somehow poor Chardonnay got lumped in with linen suits, as if it too had to go into storage. The good news? Wine never signed that contract.

    Photo by cottonbro studio on Pexels.com

    Whites That Warm the Soul

    The crisp, chilled whites of summer can feel like a plunge into the pool, refreshing but fleeting. After Labor Day, our palates start to crave something more grounding. Enter the fuller-bodied whites—think oaked Chardonnay, Viognier, and white Rhône blends—that carry a little more weight, a little more texture, and just enough richness to match heartier seasonal meals.

    Sommelier’s Note: Temperature Matters

    When the weather cools, let your whites warm up too. Serve that Chardonnay at 50–55°F instead of a frosty 40°F—you’ll notice the texture broadens, the oak shows more finesse, and the wine feels downright cozy.

    Pairing Whites with Fall Flavors

    The real fun of white wines in autumn is discovering how beautifully they play with fall’s pantry: roasted squashes, sage-laced stuffing, buttery mashed potatoes, and slow-braised poultry. While red wines often steal the stage, whites bring a freshness and aromatic lift that can make rich dishes feel balanced instead of heavy.

    Think Gewürztraminer with spiced pumpkin soup, or Riesling with roast pork and apples. A Chenin Blanc’s gentle orchard fruit notes practically beg for roasted root vegetables.

    Sommelier’s Note: Why It Works

    Acidity in white wine is your secret seasoning. Just as a squeeze of lemon brightens roasted chicken, a sip of Riesling or Chenin cuts through richness and lifts the entire dish.

    Related article on wine pairing: Demystifying Wine+Food for Real-Life Moments

    Photo by Pavel Danilyuk on Pexels.com

    White Wines by the Fireside

    Imagine a glass of oaked California Chardonnay or an Alsatian Pinot Gris alongside a crackling fireplace. These wines carry subtle notes of vanilla, baking spice, and roasted nuts—flavors that feel at home in a wool blanket as much as at a dinner table. Unlike summer’s poolside pours, these whites encourage you to linger, sip slowly, and enjoy the warmth of their depth.

    Sommelier’s Note: Glassware Swap

    Don’t be afraid to serve richer whites in a Burgundy bowl (the same glass you’d use for Pinot Noir). The wide bowl lets the wine breathe and amplifies those toasty, autumnal aromatics.

    Holiday Whites Worth Celebrating

    From Thanksgiving to New Year’s Eve, white wines bring an elegance to the table that reds sometimes bulldoze. A white Burgundy can dance with turkey and gravy; a sparkling Chenin or Blanc de Blancs can carry a celebration from appetizers through dessert.

    The beauty of whites during the holidays is their ability to flex—they’re bright enough to cut through decadent dishes, but sophisticated enough to hold court in a room full of reds.

    Sommelier’s Note: A Thanksgiving Trick

    Skip the Cabernet with turkey—it’s too tannic and dries out the bird. Instead, reach for Gewürztraminer, Viognier, or Chenin Blanc. Their aromatics and round texture echo the herbs and savory sides, making them symphonic with the meal.

    Photo by Cup of Couple on Pexels.com

    A Toast Beyond the Calendar

    So here’s the secret every sommelier knows: white wine doesn’t care what month it is, and neither should you. A glass of Chenin Blanc can be as cozy as a knitted sweater when paired with roasted squash. A golden, honeyed Sauternes can feel like a holiday carol in liquid form. And yes, a crisp Sauvignon Blanc can cut through the richness of Thanksgiving turkey just as neatly as it slices through a summer salad.

    If anything, cooler months invite us to lean into whites more deeply—to serve them a little warmer, pair them a little bolder, and let them shine against the hearty, savory dishes of autumn and winter. The next time someone wrinkles their nose at your glass of Riesling in October, just smile and remind them: the old “rules” were made for clothes, not for cellars.

    Raise your glass, lean into the season, and enjoy whites all year long. After all, wine is meant to be shared, savored, and celebrated—not shelved with the summer wardrobe.

    Cheers 🍷

    Sommelier’s Final Note: The best rule in wine is this: drink what you love, when you love it. Pair with heart, pour with joy, and you’ll always be in season.

    You might also like this article: Celebrating Labor Day

  • The Art of Blending Wine Varietals

    The Art of Blending Wine Varietals

    Blending wine is one of the most romantic and yet technical aspects of winemaking. It’s where science kisses art, and where individual grape varietals—like characters in a novel—bring their own personalities to the glass, playing leading roles or quietly stealing scenes. In the right hands, blending can elevate a good wine into a great one, smoothing rough edges, boosting aroma, balancing acidity, deepening color, and extending the finish.

    But which grapes are the true soulmates? Which ones are better together than they are apart? And are there any surprising flings—say, a red grape that cozies up with a white in the same bottle? Let’s swirl into the world of perfect matches—wine blends that just work.

    Photo by Jep Gambardella on Pexels.com

    Why Blend in the First Place?

    Before we dive into grape couples therapy, let’s clarify why winemakers blend at all:

    • Balance: A soft Merlot might need a tannic backbone from Cabernet Sauvignon. A juicy Grenache may need a splash of Syrah to add color and spice.
    • Complexity: Different grapes contribute layers of flavor, aroma, and mouthfeel.
    • Consistency: Vintage variation happens. A weaker year for one grape might be rescued by another.
    • Structure & Aging Potential: Some grapes age better than others. Adding a more structured variety can extend cellar life.
    • Expression of Terroir: Blending local varietals creates wines that reflect a region’s unique fingerprint.

    The Classic Duos (And Trios, and Quartets…)

    Merlot + Cabernet Franc + Cabernet Sauvignon (Right Bank Bordeaux Style)

    • Why It Works: Merlot brings plush red fruits and a silky texture. Cabernet Franc adds aromatic lift—think violet, sage, and pepper—and acidity. Cabernet Sauvignon lends structure, black fruit, and ageability.
    • Appeal to Winemakers: This is elegance meeting muscle. Each variety contributes something essential: flesh, fragrance, and frame.
    • Where to Find It: Saint-Émilion and Pomerol in Bordeaux, and inspired blends across Napa, Washington State, and South Africa.

    Syrah + Grenache + Mourvèdre (aka GSM Blend)

    • Why It Works: Grenache is juicy and aromatic, Syrah adds dark fruit and smoky spice, and Mourvèdre contributes tannin, earthy depth, and longevity.
    • Appeal to Winemakers: It’s a harmonious triangle. Grenache can lack color and tannin, which Syrah and Mourvèdre correct beautifully.
    • Where to Find It: Southern Rhône (like Châteauneuf-du-Pape), Languedoc, Australia (especially Barossa), and increasingly in Paso Robles, California.

    🍷 Cabernet Sauvignon + Merlot (Left Bank Bordeaux Style)

    • Why It Works: Cabernet’s rigid tannins and dark fruit meet Merlot’s soft texture and plummy roundness.
    • Appeal to Winemakers: Like an arranged marriage that becomes a love story, Merlot tames Cabernet’s austerity and makes it more accessible.
    • Bonus: Add a little Petit Verdot or Malbec for color and spice, or Cabernet Franc for elegance.

    Tempranillo + Garnacha (Spain’s Dynamic Duo)

    • Why It Works: Tempranillo is savory, structured, and elegant, while Garnacha is ripe, sweet-fruited, and juicy.
    • Appeal to Winemakers: Garnacha makes Tempranillo more generous and fruit-forward, particularly in Rioja and Navarra.
    • Flavor Profile: Think cherries, leather, spice, and sunbaked earth.
    Photo by Nadin Sh on Pexels.com

    Obscure but Magical Blends

    Sagrantino + Sangiovese (Italy, Umbria)

    • Why It Works: Sagrantino is brutally tannic and powerful. Sangiovese softens it with cherry brightness and acidity.
    • Appeal to Winemakers: It’s like turning down the volume without losing the melody.
    • Where to Find It: Montefalco Rosso DOC.

    Touriga Nacional + Tinta Roriz + Touriga Franca (Portugal)

    • Why It Works: These are the powerhouse grapes of Port, but also make incredible dry reds.
    • Touriga Nacional brings floral aromas and concentration, Tinta Roriz (Tempranillo) adds spice and structure, and Touriga Franca offers softness and elegance.
    • Appeal to Winemakers: They allow for complex, bold wines with excellent aging potential—Port or not.
    Négrette Leaves – Marianne Casamance, CC BY-SA 4.0, via Wikimedia Commons

    Négrette + Malbec + Fer Servadou (Southwest France)

    • Why It Works: Négrette is floral and lush, Malbec adds depth and meatiness, and Fer Servadou (aka Braucol) brings pepper and rustic tannins.
    • Where to Find It: Fronton and Gaillac, where winemakers blend local heritage grapes to craft expressive, terroir-driven wines.

    Wait… Red and White Grapes Together? Oh Yes.

    Côte-Rôtie’s Secret Ingredient: Viognier

    • Why Add a White to Red? In Côte-Rôtie (Northern Rhône), up to 20% Viognier can be co-fermented with Syrah. The Viognier stabilizes color, lifts the aromatics, and adds an exotic perfume of apricot and florals.
    • Flavor Bonus: The result is a hauntingly elegant red with ethereal aromatics and surprising finesse.

    Chianti’s Old School White Grapes

    • Did You Know? Until recently, traditional Chianti recipes included white grapes like Trebbiano and Malvasia. While now largely phased out, they helped soften the wine and add brightness.
    • Modern Take: Many winemakers now skip this for purity of Sangiovese, but a few holdouts cherish the old way.
    Petit Verdot – Eric 先魁 Hwang, CC BY 2.0, via Wikimedia Commons

    Petit Verdot: The Spice Cabinet Grape

    • Why Winemakers Use It: Petit Verdot is the saffron of the blend world—a little goes a long way. It adds inky color, tannic structure, black fruit, and violet aromas.
    • When It’s Added: Usually less than 10%, it’s used to boost a blend’s aging potential or fill out a mid-palate that feels hollow.
    • Hidden Superpower: In warm vintages or climates, it can step into a leading role (see: Australia or Napa Valley).

    Cabernet Franc: The Unsung Hero

    • Why Add It to Merlot? Cabernet Franc is often added to lift aromatics (herb, floral, pencil shavings) and acidity. Merlot can be plush but flabby on its own; Franc provides a frame.
    • Appeal to Winemakers: It “brightens the room” without overpowering the other guests.
    • Where to See It Shine: Pomerol and Saint-Émilion blends; also a solo star in Loire (Chinon, Saumur-Champigny).
    Photo by Grape Things on Pexels.com

    Some Grapes Just Prefer Company

    These varietals are often better together than alone:

    VarietalOften Blended WithWhy
    GrenacheSyrah, MourvèdreLacks tannin & color but brings ripe fruit
    MalbecCabernet Sauvignon, MerlotAdds color and juicy plum fruit
    CarignanGrenache, SyrahRustic alone, but boosts acidity and color
    CinsaultGrenache, SyrahDelicate, floral, and fruity—great supporting actor
    ZinfandelPetite Sirah, Alicante BouschetAdds color, depth, and longevity
    RoussanneMarsanne, ViognierComplex, waxy texture balanced by fruit and lift

    The Winemaker’s Palette

    Blending is like composing music or painting a landscape. The goal is harmony—but not homogeneity. Each grape is chosen for its role:

    • The Bass Line (Structure): Cabernet Sauvignon, Tannat, Sagrantino
    • The Melody (Fruit & Brightness): Merlot, Tempranillo, Grenache
    • The Harmony (Aromatics): Cabernet Franc, Viognier, Touriga Franca
    • The Spice (Accent & Complexity): Petit Verdot, Mourvèdre, Malbec

    Try This at Home!

    Want to explore blends for yourself?

    Host a blending party:

    1. Taste each alone.
    2. Buy three single-varietal wines (like Merlot, Cabernet Sauvignon, and Petit Verdot).
    3. Start blending! Try 60/30/10 or 70/20/10 splits and taste the difference.
    4. Have fun naming your creations!
    Photo by ROMAN ODINTSOV on Pexels.com

    Final Pour

    In the end, blending is about more than just grape chemistry—it’s about telling a story. Some grapes sing solo arias, but others form choirs. When blended thoughtfully, they become greater than the sum of their parts. Whether classic or obscure, structured or aromatic, red or white, the world of wine blends is a symphony waiting to be sipped.

    So next time you swirl a glass of Bordeaux, Rhône, Rioja—or something more exotic—raise a toast to the perfect matches inside.

    Cheers to the blend! 🍷

    Cover photo by yashima, CC BY-SA 2.0, via Wikimedia Commons

  • Demystifying Wine + Food for Real-Life Moments

    Demystifying Wine + Food for Real-Life Moments

    The Art & Science of Perfect Pairings.

    Wine and food pairing is one of the most celebrated and misunderstood arts in the culinary world. It’s where science meets instinct, and where a great meal becomes unforgettable. If you’ve ever panicked while choosing a wine for a dinner party with mismatched dishes, you’re not alone. I’ve been there—grilled lamb on one plate, Thai curry on another, someone asking for Chardonnay, and someone else who’s allergic to sulfites.

    In my journey through the Court of Master Sommeliers (CMS), Wine & Spirit Education Trust (WSET), and the Society of Wine Educators (SWE), I found each program offers gems of pairing wisdom, yet no single one gives you the full toolbox. That’s why I’ve stitched together the best parts of all three—and then some—to help you master the magic of pairing food and wine like a seasoned pro (without needing a diploma or a decanter shaped like a swan).

    From our library 😉 – WSET, SWE, and CMS Course Materials

    First, the Science

    At its core, food and wine pairing is all about balance, contrast, and harmony. Think of it like composing a song—each flavor, texture, and temperature is an instrument, and your goal is a well-orchestrated experience.

    Let’s break down the key components that matter when pairing wine with food:

    Acidity

    Wines with high acidity (like Sauvignon Blanc, Riesling, Champagne, or Chianti) can cut through richness, refresh the palate, and balance fat.
    ✔ Perfect with: Goat cheese, fried chicken, oysters, butter sauces, vinaigrettes.

    SOMM&SOMM Tip (WSET): Acid balances acid. A tomato-based dish needs a wine with matching acidity—or the wine will taste flat.

    Sweetness

    Sweetness in wine can tame heat and offset spice, but it can also clash with salty or bitter foods.
    ✔ Perfect with: Spicy Thai, Indian curries, blue cheese, or desserts that are less sweet than the wine.

    SOMM&SOMM Insight (CMS): Always ensure the wine is sweeter than the dish when pairing with dessert. Otherwise, the wine will taste bitter or sour.

    Tannin

    Tannin is the astringent compound from grape skins and oak that creates a drying sensation. It loves fat and protein.
    ✔ Perfect with: Steak, duck, hard cheeses, anything umami-rich.

    SOMM&SOMM Wisdom (SWE): Tannin clashes with spicy or acidic foods. Avoid pairing big reds with vinegary dressings or chili heat.

    Alcohol

    Higher alcohol amplifies heat. Use with caution when spicy food is involved.
    ✔ Perfect with: Hearty fare (e.g., barbecue, roasted meats), not ideal for hot peppers or wasabi.

    SOMM&SOMM Caution (CMS): Beware the “burn”—pairing a 15% ABV Shiraz with Sichuan noodles can be a one-way ticket to regret.

    Body

    The weight or texture of the wine should match the weight of the food.
    ✔ Light with light, bold with bold.

    SOMM&SOMM Rule of Thumb (WSET): Pinot Noir with salmon = yes, please. Cabernet Sauvignon with sole meunière = culinary crime.

    Photo by Elina Sazonova on Pexels.com

    The Challenge: One Table, Many Dishes, Many People

    The biggest headache isn’t foie gras vs. Muscat or sushi vs. Sancerre—it’s what do I serve when everyone’s eating something different?

    The Solution: Go for Versatile Wines.
    These crowd-pleasers have enough acidity, fruit, and balance to play well with a wide range of foods.

    • Sparkling Wine (Champagne, Cava, Crémant): High acid, low tannin, bubbles = perfect with everything from fried chicken to sushi to triple cream cheese.
    • Riesling (Off-dry): Sweetness + acid = curry whisperer, pork tenderloin’s best friend, amazing with tacos al pastor.
    • Pinot Noir: Low tannin, high acid, earthy red fruit = mushrooms, roast poultry, salmon, lentils.
    • Rosé (dry): Works with charcuterie, grilled veggies, seafood, and awkward potluck moments.

    What Is Umami—and Why Does It Matter?

    Umami is the “fifth taste”—a savory, meaty richness found in aged cheese, mushrooms, soy sauce, tomatoes, cured meats, seaweed, etc. It enhances bitterness and astringency in wine while dulling fruit and sweetness.

    Pairing Tip: Wines with high tannin or oak clash with umami-rich foods.
    ✔ Good Matches: Pinot Noir, Beaujolais, Grüner Veltliner, dry Riesling, aged Champagne.
    ✘ Avoid: Young, heavily oaked Cabernet or Syrah.

    Example: That truffle risotto screams for a mature Barolo or Burgundy—not a new world Shiraz.

    What About Spicy Food?

    Heat changes everything. Chili compounds (capsaicin) magnify tannin, oak, and alcohol. That’s a recipe for a fiery disaster.

    Top Tips for Pairing with Heat:

    • Low alcohol, off-dry white wines = best friends
      ✔ Riesling (Kabinett), Gewürztraminer, Chenin Blanc, Lambrusco.
    • Chillable, fruity reds: Gamay, Zweigelt, chilled Grenache.
    • Sparkling wines: Carbonation + touch of sugar = magic with spicy fried chicken.

    Avoid: High alcohol, high tannin, heavily oaked wines.

    Photo by Valeria Boltneva on Pexels.com

    And Fried Food?

    Fried food is fatty, crispy, salty, and usually hot. You need a wine that can cut through the oil and refresh the palate.

    ✔ Best Pairings:

    • Champagne / Sparkling wines (yes, again) – the bubbles cleanse the palate.
    • Dry Riesling – zingy, bright, and citrusy.
    • Albariño or Vermentino – light-bodied, slightly saline, perfect with fish ‘n chips.
    • Lambrusco (dry or off-dry) – excellent with fried chicken or tempura.

    Real-World Pairing Shortcuts

    Here are a few real-world hacks and examples I use all the time with guests, family, and friends:

    Pizza Night

    • Red Sauce + Cheese Pizza: Chianti, Barbera, or Dolcetto.
    • White Pizza with Garlic + Mushrooms: Pinot Grigio or aged Chardonnay.
    • Meat Lovers: Zinfandel or Syrah.

    Sushi or Sashimi

    • Dry Riesling, Grüner Veltliner, or Ginjo Sake.
    • Toro or richer rolls? Try Champagne or even a soft Chablis.

    Burgers

    • Beef + Cheddar: Merlot, Zinfandel, or Malbec.
    • Mushroom Swiss: Pinot Noir or Syrah.
    • Spicy Jalapeño Burger: Off-dry Riesling or chilled Lambrusco.

    Final Thoughts from a Sommelier’s Mindset

    If you remember nothing else, remember this:

    When in doubt, match the intensity and aim for balance. Then serve what you love.

    Gregory Dean, SOMM&SOMM

    Every formal wine education program agrees on the why of pairing. They just disagree on how to describe it. Whether it’s CMS’s “structure-based pairing,” WSET’s “systematic approach,” or SWE’s “practical consumer translation,” the goal is the same: Elevate the experience.

    My Golden Rules

    1. Match acid with acid.
    2. Sweet food needs sweeter wine.
    3. Tannin loves fat and protein.
    4. Spice needs sweetness, not strength.
    5. Sparkling wine goes with almost everything (and makes people happy).
    Photo by Julia Kuzenkov on Pexels.com

    🥂 A Toast to You, Brave Pairing Adventurer

    “May your reds never clash, your whites always refresh,
    Your pairings delight, and your guests say ‘Oh YES!’
    To the spicy, the fried, the funky, the bold—
    May your wine pairings always be gold.”

    Cheers! 🍷

    Choosing Your Wine Education Path: Which Program Fits You Best?

    Court of Master Sommeliers (CMS):
    Best for: Hospitality pros, service-minded sommeliers, and those working the floor.
    Why it shines: Strong focus on deductive blind tasting, food & wine pairing in real-time, and tableside service. Great for restaurant wine directors and those who thrive in high-pressure, fast-paced environments.

    Wine & Spirit Education Trust (WSET):
    Best for: Academics, structured learners, and wine marketers or importers.
    Why it shines: Methodical, globally recognized framework focused on theory, tasting technique, and global wine business. Ideal if you love organized study, exams, and a deep dive into theory over service.

    Society of Wine Educators (SWE):
    Best for: Educators, writers, and wine communicators.
    Why it shines: Emphasis on teaching, knowledge sharing, and approachable education. Great for those leading classes, writing content, or creating wine programs with a consumer-first mindset.

    💡Quick Tip: If you’re torn—start with WSET for the theory, add CMS if you’re service-focused, and consider SWE if you want to teach or create content.

    Still unsure? Think about where you want to use your knowledge—and let your glass (and goals) guide you! 🥂

  • Varietal Spotlight: Assyrtiko

    Varietal Spotlight: Assyrtiko

    Greece’s White-Hot Secret That’s Been Hiding in Plain Sight.

    Ever get the feeling your palate is ready for a vacation? Somewhere bright, breezy, and kissed by sea spray? Let me introduce you to Assyrtiko (ah-SEER-tee-koh)—Greece’s fiercely fresh, gloriously gastronomic white grape that’s like a splash of Aegean sunlight in your glass. It’s been quietly thriving for centuries, but now it’s time to give this under-the-radar varietal the spotlight it deserves.

    Photo by Brett Jordan on Pexels.com

    If you think of Greek wine and your mind races to retsina or sweet dessert wines, get ready to reboot. Assyrtiko is the backbone of some of the most thrilling, mineral-driven white wines in the world—and it’s finally starting to get the global recognition it deserves.

    Born of Ash and Wind

    Assyrtiko is one of the few white grape varieties in the world that thrives in volcanic soil, and its true home—its soul, if you will—is the island of Santorini. A place where vines grow in ashen soil under the wrath of wind, sun, and salt, and yet yield wines of jaw-dropping acidity and structure.

    This grape has been cultivated in Santorini for more than 3,500 years, making it a direct descendant of ancient Greek viticulture. And here’s a mind-blower: thanks to the volcanic, phylloxera-resistant soil, many of the vines are centuries old and own-rooted, producing grapes with intense concentration and character.

    Kouloura Assyrtiko – AkatsukiKuro, CC0, via Wikimedia Commons

    In Santorini, vintners have developed a unique vine-training method called kouloura—basket-shaped wreaths of vines trained low to the ground, like leafy nests that cradle the grapes and protect them from fierce island winds. It’s not just functional; it’s poetic.

    The best wines don’t always come from the most obvious places.

    Gregory Dean, SOMM&SOMM

    Assyrtiko Beyond Santorini

    While Santorini remains the crown jewel of Assyrtiko production, the grape has spread to other parts of Greece—often with great success. Let’s explore a few standout regions:

    • Drama & Kavala (Northern Greece): Here, Assyrtiko displays more citrusy, orchard-fruit notes with balanced minerality and rounder texture.
    • Peloponnese: Often blended with other whites like Moschofilero or Roditis for fresh, floral-driven wines.
    • Attica & Epanomi: Produce fruitier and fuller-bodied Assyrtiko expressions that appeal to lovers of New World Chardonnay or Chenin Blanc.
    • Crete: Offers a juicy, softer version with stone fruit and herbal notes, perfect for everyday drinking.

    The grape has even migrated internationally—plantings exist in Australia (Clare Valley), South Africa, and even the U.S. (California’s Lodi AVA). But nowhere does it scream “home” quite like Santorini.

    Photo by Engin Akyurt on Pexels.com

    Flavor Profile & Styles

    What makes Assyrtiko so distinct is its ability to retain laser-sharp acidity even in searingly hot climates. This makes for whites that are electric yet complex—think of Chablis on a Mediterranean vacation.

    Typical Tasting Notes:

    • Lemon zest, lime, green apple, and underripe peach
    • Crushed seashells, wet stone, volcanic ash
    • Subtle herbal and saline notes (think thyme, sea breeze, and oyster shell)

    Styles of Assyrtiko:

    1. Unoaked, Dry: The purest expression—citrusy, mineral, and crisp. Perfect seafood companion.
    2. Oaked: Aged in acacia or French oak for added texture, body, and spice. Think grilled octopus and aged cheeses.
    3. Nykteri: Traditional Santorini style made from late-harvested grapes, often aged in oak. More alcohol, fuller body—perfect with roasted lamb or mushroom dishes.
    4. Sweet/Vinsanto-style: Made from sun-dried Assyrtiko grapes, aged for years. Honey, figs, dates—a dessert wine that rivals the best of Vin Santo or Sauternes.

    When the Wine Becomes a Greek Chorus

    If wine could speak, Assyrtiko would shout: “Give me salt! Give me lemon! Give me grilled things from the sea!”
    It’s an insanely food-friendly varietal—bright enough to cut through rich dishes, yet structured enough to handle bold flavors.

    Top Pairing Ideas:

    • Grilled octopus with olive oil, lemon & oregano
    • Whole roasted fish with capers and herbs
    • Dolmades (stuffed grape leaves) with avgolemono sauce
    • Lamb souvlaki with tzatziki and grilled pita
    • Feta & watermelon salad (Assyrtiko LOVES briny cheese and citrus fruits)

    Simple Greek Recipes to Pair with Assyrtiko

    Grilled Branzino with Lemon & Herbs

    • 2 whole branzino (cleaned and scaled)
    • 2 lemons (sliced into rounds)
    • 4 sprigs fresh oregano or thyme
    • 2 tbsp olive oil
    • Salt & pepper to taste
    1. Stuff fish cavity with lemon slices and herbs. Drizzle with olive oil and season generously.
    2. Grill over medium-high heat for 5–6 minutes per side until skin is crispy and flesh is opaque.
    3. Serve with lemon wedges and a chilled glass of unoaked Assyrtiko.

    Greek Zucchini Fritters (Kolokithokeftedes)

    • 2 medium zucchinis, grated
    • 1/2 cup crumbled feta
    • 2 tbsp chopped mint
    • 2 green onions, finely sliced
    • 1 egg
    • 1/4 cup flour
    • Salt & pepper
    • Olive oil for frying
    1. Salt grated zucchini and let sit for 10 mins. Squeeze out excess moisture.
    2. Mix with feta, mint, onion, egg, flour, and seasoning.
    3. Form small patties and pan-fry in olive oil until golden on both sides.
    4. Serve with tzatziki and a crisp glass of Santorini Assyrtiko.

    A Wine with a Past and a Future

    Assyrtiko is the wine equivalent of Greek myth—ancient, elemental, and just a little bit heroic. In a world full of over-hyped Sauvignon Blancs and cookie-cutter Chardonnays, this grape offers adventure in a glass. It’s proof that the best wines don’t always come from the most obvious places.

    So next time you want to impress your dinner guests, drop the word “Assyrtiko” into conversation, pour them a glass, and watch their eyebrows lift in pleasant surprise.

    Because once you’ve tasted this sun-soaked stunner, you’ll realize the secret’s too good to keep. Cheers 🍷

    Next in the Varietal Spotlight Series: “Txakoli: Spain’s Slightly Fizzy, Totally Zesty Coastal Secret”
    Stay tuned, and keep sipping off the beaten path.

  • Don’t Judge a Grape by Its Cover

    Don’t Judge a Grape by Its Cover

    The case against knee-jerk wine snobbery.

    ⚠️ Warning: This article contains an excessive number of analogies, mild soapbox climbing, and an impassioned plea for open-minded wine drinking. Proceed with a sense of humor—and a glass in hand. 🍷

    Let’s face it—most wine drinkers have a “never again” varietal. Maybe it was an overly oaked Chardonnay that tasted like suntan lotion and buttered popcorn. Maybe it was a flabby Merlot at your cousin’s wedding or a headache-inducing Pinot Grigio on a humid Tuesday. Whatever the offender, it left a mark—and now, any bottle bearing that grape’s name might as well come with a warning label.

    Photo by Kai-Chieh Chan on Pexels.com

    But here’s the truth that every seasoned wine educator, sommelier, and grape grower knows: that snap judgement isn’t about the grape. It’s about the context.

    Welcome to the wild, wondrous, and sometimes misunderstood world of wine—where terroir, winemaking style, vintage, and even what you had for lunch can make the difference between “meh” and “magnificent.”

    Photo by Laker on Pexels.com

    One Grape, Infinite Possibilities

    Let’s start with the ultimate example: Chardonnay. No grape has been more misunderstood. Maligned for its over-the-top oak bombs of the ‘90s and early 2000s, this noble white grape has suffered an identity crisis for decades.

    But here’s what most people overlook: Chardonnay is a blank canvas. It’s like tofu for winemakers—it takes on the character of where it’s grown and how it’s treated in the cellar. A cool-climate, stainless steel-aged Chablis will taste like citrus, crushed oyster shells, and wet river stones. Meanwhile, a warm-climate, barrel-aged Napa Chardonnay might show ripe pineapple, vanilla, and toasted brioche. Same grape. Vastly different experience.

    If you’ve “written off” Chardonnay, chances are you’ve only met one of its many faces. I call this the Chardonnay Effect.

    Why Big Wine is Ruining Your Tastebuds

    Let’s talk about the elephant in the bottle: mass-produced, additive-heavy wines that are chemically engineered to be “smooth,” consistent, and shelf-stable. These wines are the Big Macs of the wine world. Are they drinkable? Sure. Are they expressive? Rarely. Do they teach your palate anything? Not really.

    If you drink only mass-market Cabernets that taste like cherry cola and vanilla extract, your palate can become dulled—conditioned to expect predictability instead of complexity. Worse, it can create quality blindness, where any deviation from the formula is considered “flawed” or “not good.”

    *steps onto the soapbox*

    Wine is supposed to be alive—a reflection of nature, not a carbon copy.

    SOMM&SOMM Related Article: Unveiling the Controversial World of Mega Purple and Grape Concentrates in Wine

    Photo by Arthur Brognoli on Pexels.com

    Vintage Matters

    Here’s a radical idea: wines aren’t meant to taste the same every year. In fact, that’s the point.

    Weather changes. Soils evolve. Vines get older. The 2015 and 2020 versions of the same exact vineyard wine will show differences that reflect the time as much as the place. And that’s the soul of wine.

    Writing off a grape or producer based on one off-vintage bottle is like never watching a TV show again because of a single slow episode. Maybe the 2018 had too much rain. Maybe the 2022 was too hot. That doesn’t mean the 2016 wasn’t magic.

    SOMM&SOMM Related Article: How Modern Winemaking Sacrifices Soul for Consistency

    The Winemaker’s Paintbrush

    One of the biggest factors in the final wine you taste is the vessel it was made in. A grape like Sauvignon Blanc can range from zippy and citrusy (stainless steel) to round and creamy (neutral oak) to textured and savory (concrete eggs).

    Now add in other decisions: Did the winemaker use whole clusters for fermentation? Were the grapes crushed or gently pressed? Did they allow malolactic fermentation, which softens acids and adds buttery notes? Was the wine aged on the lees, stirring in dead yeast cells to create a creamy texture?

    SOMM&SOMM Related Article: The Craft of Secondary Notes in Wine

    It’s like asking a chef what kind of pan they used, whether they used clarified butter, and whether the sauce was reduced or emulsified. Details matter. I’ll type it louder for the folks in the back… DETAILS MATTER.

    First Run Juice vs. Later Pressings

    Imagine squeezing an orange. The first drop is bright, pure juice. Keep pressing and you’ll get more liquid—but also bitterness, pith, and pulp.

    Wine grapes work the same way. The finest wines often come from free-run juice—the first, gentlest pressings. Later pressings can add structure but sometimes sacrifice finesse. Understanding how a wine was pressed gives insight into its character—and helps explain why a cheap Pinot might feel harsh while a pricier one floats on your palate like silk.

    Photo by Nadin Sh on Pexels.com

    Sometimes, It’s Not the Wine—It’s the Food

    Here’s a scenario: You sip a bold, tannic Cabernet Sauvignon… with a spinach salad and vinaigrette. It tastes metallic and bitter. You blame the wine.

    But pair that same Cab with a grilled ribeye or blue cheese burger? Suddenly, the wine becomes luscious and smooth. The food made it better. The vinegar didn’t.

    Pairing matters. A lot. And judging a wine solo, without context, is like reviewing a soundtrack without watching the movie.

    I’ve watched more good wines get dismissed for not fitting someone’s expectations than bad wines get called out for having no soul. Taste widely, judge slowly, and never trust a wine that tastes the same across vintages, regions, etc..

    Gregory Dean, SOMM&SOMM
    Photo by Pavel Danilyuk on Pexels.com

    Open Your Mind, Open Your Mouth

    Wine is one of the few beverages in the world that tells a story of place, people, weather, soil, decisions, and time—all in a single glass. Dismissing an entire varietal, style, or region based on one bottle is not just closed-minded—it’s a missed opportunity.

    So the next time you find yourself wrinkling your nose at the thought of Zinfandel, Riesling, Syrah, or yes—even Chardonnay—pause and ask:

    • Where was it grown?
    • Who made it?
    • How was it made?
    • What year was it from?
    • What am I eating with it?

    Because that wine might not be bad. It might just be misunderstood.

    The Joy Is in the Journey

    Wine isn’t about finding “your grape” and sticking with it like a safe Spotify playlist. It’s about exploring, challenging, and surprising yourself. Try wines from unusual regions. Taste the same grape across continents. Ask your local wine shop for something outside your comfort zone.

    And above all—don’t write off a varietal just because you had a bad glass.

    You wouldn’t stop eating bread because of one stale bagel, would you?

    So swirl, sip, and stay curious.

    Cheers. 🍷

    Cover image credit: © Frank Schulenburg, CC BY-SA 3.0, via Wikimedia Commons

  • The Sugars Behind Your Sips

    The Sugars Behind Your Sips

    Let’s face it—sugar gets a bad rap these days. Whether it’s hiding in your cereal, lurking in sauces, or being dissected on nutrition labels, sugar has become a buzzword. But in the world of wine, sugar isn’t some evil saboteur. It’s the lifeblood of fermentation, the foundation of balance, and sometimes—just sometimes—the reason your wine sings with ripe peach or sassy cherry notes.

    Yet, sugar in wine is wildly misunderstood. Just because a wine tastes sweet doesn’t necessarily mean it’s sugary. And just because a wine is dry doesn’t mean sugar isn’t playing its part in the background. So let’s peel back the grape skin and dive into the sticky truth about sugar in wine.

    A.Savin, CC BY-SA 3.0, via Wikimedia Commons

    The Sugars in Wine Grapes

    Grapes are little chemistry labs on a vine, and their sugars are anything but simple. Here are the main players:

    • Glucose – A common simple sugar, and yeast’s favorite snack. Present in nearly equal amounts with fructose during grape ripening.
    • Fructose – The fruitier twin of glucose. It’s sweeter to taste and becomes dominant as grapes ripen and overripen.
    • Sucrose – Rare in grapes. It’s broken down into glucose and fructose almost immediately.
    • Galactose & Sorbitol – Present in tiny amounts and not very influential in fermentation, but still part of the biochemical crew.

    Fun fact: Only glucose and fructose are fermentable sugars. The others? They’re just hanging out in the background like flavor groupies.

    Sugar’s Purpose in Wine

    Let’s get one thing straight: Residual Sugar (RS) is not the same as perceived sweetness.

    RS is the sugar left behind after fermentation. This can be intentional (hello, Riesling!) or accidental (hi, stuck fermentation). But sweetness on the palate? That’s a combination of sugar, acidity, alcohol, tannin, and fruitiness. A dry wine can taste sweet if it’s loaded with ripe fruit and low in acid.

    Sugar’s role in winemaking is multifaceted:

    • It feeds the yeast, which convert sugar into alcohol, CO₂, and flavor compounds.
    • It influences mouthfeel and body—sweeter wines often feel fuller.
    • It helps balance acidity, especially in cool-climate wines.
    Photo by Pixabay on Pexels.com

    From Veraison to Harvest

    At the start of grape development, acids dominate. Think green, tart, mouth-puckering grapes. But as the grape matures (a process called veraison), chlorophyll fades and sugar floods in.

    Initially, glucose and fructose arrive in balance (1:1). But as ripening continues:

    • Fructose levels rise faster.
    • Glucose levels plateau or even decline slightly.

    By harvest, fructose becomes the dominant sugar, and that’s key—because fructose is about 1.5x sweeter than glucose. So a late-harvest wine? It’s richer in fructose, which contributes more to sweetness—especially if the wine is made to retain RS.

    Photo by Helmut Retsch on Pexels.com

    Why Some Wines Are Sweeter Than Others

    The reasons are delightfully diverse:

    1. Yeast Selection & Fermentation Control
      Some winemakers stop fermentation early—either by chilling the wine, adding sulfur, or filtering out the yeast—leaving unfermented sugar behind.
    2. Grape Ripeness
      Late harvest, botrytized (noble rot), and dried grapes (passito method) have sky-high sugar levels. Not all of it gets fermented, especially in high-alcohol environments.
    3. Fortification
      In wines like Port, fermentation is halted by adding brandy, locking in sugars and boosting alcohol.
    4. Winemaking Traditions
      German Kabinett vs. Auslese Riesling, Vouvray Sec vs. Moelleux—some regions embrace sugar as a stylistic hallmark.
    5. Intentional Back-Sweetening
      Yes, in some cases, especially in inexpensive wines or mass-market blends, sugar is added after fermentation to soften rough edges or mask imbalances. (We see you, off-dry Moscato.)

    A Lighthearted Guide to Residual Sugar

    StyleRS Range (g/L)Common WinesTaste Perception
    Bone Dry0–1Brut Champagne, MuscadetSharp, crisp, dry AF
    Dry1–10Sancerre, Chablis, ChiantiDry, but fruity is OK
    Off-Dry10–30Riesling Kabinett, VouvrayLight sweetness
    Medium Sweet30–60Moscato, GewürztraminerNoticeable but refreshing
    Sweet60–120Port, SauternesDessert-level richness
    Lusciously Sweet120+Ice Wine, Tokaji Aszú 6 PuttonyosNectar of the gods

    Dessert, or Just a Sweet Moment?

    Here’s the big takeaway: Sweetness in wine isn’t always about sugar.

    That plush California Chardonnay that reminds you of a tropical smoothie? It might have almost no residual sugar but loads of ripe fruit and new oak.

    That Italian Brachetto you had on a patio last summer? Light in alcohol, fizzing with red berry notes, and low-key sugar? Yeah, that was actually sweet.

    Respect the Sugar

    Sugar is the unsung hero of wine. Without it, there’d be no fermentation, no alcohol, no balance. It’s the yeast’s playground, the winemaker’s tool, and the drinker’s delight.

    So next time someone scoffs at sweet wines, hand them a glass of well-made Spätlese or Tokaji and watch their misconceptions melt away like sorbet on a summer day.

    Because sometimes… life really is sweeter with wine. Cheers 🍷

    Bonus Sip: Sweet Surprises & Sugar Truths

    Now that we’ve unraveled the mysteries of sugar in wine, it’s time to sweeten the deal. Below you’ll find a curated list of exceptional sweet wines worth exploring, along with a breakdown of common misconceptions that often lead wine lovers astray. Whether you’re a die-hard dry drinker or a sweet wine skeptic, these bonus sips of knowledge might just change the way you see—and taste—wine. Cheers to keeping an open mind and an open palate!

    Misconceptions & Misinterpretations

    Let’s get this out of the way—sweet wine does not equal cheap wine, and dry wine does not always mean better wine. Somewhere along the way, the wine world developed a bit of snobbery around sugar. The modern palate, shaped by marketing and misunderstood wine rules, has come to associate sweetness with mass-produced, low-quality wines.

    That’s simply not true.

    Many of the world’s most prestigious wines are sweet—intentionally and artfully so. A bottle of Sauternes from Château d’Yquem can fetch thousands of dollars and age gracefully for decades. German Rieslings labeled Auslese or Trockenbeerenauslese are crafted with painstaking precision. Tokaji Aszú from Hungary was once called the “Wine of Kings, King of Wines” by Louis XIV, and for good reason.

    Related SOMM&SOMM Article: Wine Styles: Late Harvest Wines

    What’s really happening is that perceived sweetness is being mistaken for residual sugar. A juicy Malbec with ripe plum and chocolate notes might be totally dry (under 2 g/L RS), but your brain reads all that ripe fruit as “sweet.” Meanwhile, a high-acid Riesling with 25 g/L RS might come off as light, zippy, and almost dry due to the acidity balancing the sugar.

    So instead of treating sugar like a four-letter word, think of it like salt in food. Used well, it elevates everything.

    Best Intentionally Sweet Wines to Try

    If you’ve been living in the “dry only” camp, consider this your invitation to the sweet side of the cellar. These aren’t syrupy bottom-shelf bombs. These are masterful wines that showcase the balance between richness, acidity, aromatics, and craftsmanship.

    Riesling (Germany, Austria, Alsace)

    One of the most versatile and age-worthy white wines on earth. Styles range from off-dry Kabinett to decadently sweet Trockenbeerenauslese (TBA). Look for Mosel Rieslings with high acidity that keep sweetness refreshing, not cloying.

    Tokaji Aszú (Hungary)

    Made from botrytized Furmint grapes, Tokaji Aszú is honeyed, nutty, and complex. Labeled by “puttonyos,” which refer to the level of sweetness (3 to 6). The 5–6 Puttonyos level is where magic happens.

    Sauternes (France – Bordeaux)

    A noble rot wine made primarily from Sémillon and Sauvignon Blanc. Think candied citrus, saffron, honey, and apricot. The acidity is key—it balances the intense sweetness beautifully.

    Vin Santo (Italy – Tuscany)

    A luscious dessert wine made from dried Trebbiano and Malvasia grapes. Notes of caramel, toasted almond, and orange peel make it ideal with biscotti—or just on its own by a fire.

    Ice Wine / Eiswein (Germany, Canada)

    These grapes are harvested while frozen on the vine, concentrating the sugars and flavors. The result is intensely sweet, with bracing acidity. Canada’s Niagara region and Germany’s Rheinhessen make some of the best.

    Recioto della Valpolicella (Italy – Veneto)

    Made from partially dried Corvina grapes (the same ones used in Amarone), this red dessert wine is rich, raisiny, and chocolatey—perfect with dark chocolate cake or strong cheese.

    Muscat/Moscato d’Asti (Italy – Piedmont)

    Low in alcohol, lightly sparkling, and delicately sweet. This one’s your picnic or brunch buddy, best served cold and sipped with fruit tarts or creamy cheeses.

    Sweet wines—when done right—are a celebration of craft, patience, and nature. They aren’t just dessert wines; they’re experience wines, meant to be savored slowly, with food or without. So whether you’re a sweet wine skeptic or a seasoned sipper, the world of sugar in wine is worth a second look… and a generous pour.

    Now go forth and sweeten your wine wisdom! 🍷✨ Want more deep dives like this? Stay tuned at SOMM&SOMM, where curiosity and corks collide.