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Tag: Wine Tasting

  • The Most Floral Wines for Springtime Sipping

    The Most Floral Wines for Springtime Sipping

    The Aromatic Wines That Capture the Spirit of Spring.

    There is a moment in May—usually just after a warm rain—when the world seems impossibly aromatic.

    Jasmine drifts through the evening air. Honeysuckle climbs fences with abandon. Orange blossoms perfume entire streets. Roses unfurl like velvet invitations to linger outdoors just a little longer.

    Wine, at its best, captures this exact sensation.

    a woman drinking water
    Photo by Mikhail Nilov on Pexels.com

    For sommeliers and seasoned tasters alike, the olfactory experience is the gateway to understanding wine. Before acidity dances across the palate or tannins tighten their grip, aroma tells the story first. It announces the grape, the climate, the ripeness, the winemaker’s hand, and often the season itself.

    And no season belongs to floral wines quite like mid/late spring.

    Some wines whisper flowers delicately. Others erupt from the glass like a botanical garden after sunrise. These are not artificial aromas. No one is tossing bouquets into fermentation tanks. The floral qualities in wine come naturally from aromatic compounds—particularly terpenes and esters—found within specific grape varieties.

    For those willing to slow down and truly smell their wine, May becomes more than a month.

    It becomes a tasting note.

    The Nose Knows

    The greatest tragedy in wine is drinking too quickly.

    Too many people sip before they smell. They rush past the most revealing and emotional part of the experience. The olfactory is not simply a prelude to tasting—it is the roadmap. Long before the palate begins identifying acidity, sweetness, tannin, or texture, the nose is already telling the story.

    Floral wines are especially captivating because they awaken memory. The scent of jasmine may remind someone of a grandmother’s garden. Orange blossom may transport another person to spring evenings in Florida (I hear this one a lot). Honeysuckle can evoke childhood adventures along old fences and winding country roads.

    Wine is chemistry, certainly.

    But wine is also emotion.

    And floral wines are among the most emotional wines in the world.

    woman holding a glass of white wine
    Photo by Atlantic Ambience on Pexels.com

    The Queen of Floral Wines

    If floral wines had royalty, Gewürztraminer would sit confidently on the throne wearing rose petals and expensive perfume.

    The grape’s name itself hints at spice and aromatics, and few wines announce themselves with greater intensity. A quality Gewürztraminer smells astonishingly like fresh roses, lychee, orange blossom, and exotic perfume.

    For many drinkers, the first encounter with Gewürztraminer is almost shocking.

    “How can wine smell exactly like roses?”

    Because this grape naturally contains exceptionally high aromatic compounds, particularly terpenes, which are also found in flowers and citrus peels.

    Floral Match

    Flower: Rose Petal
    Wine Equivalent: Gewürztraminer

    The resemblance is uncanny. Not dried roses. Not potpourri.

    Fresh-cut roses after rain.

    SOMM&SOMM Pairing Recommendations

    • Thai curry
    • Moroccan cuisine
    • Ginger-forward dishes
    • Munster cheese
    • Pork with apricot glaze

    The floral aromatics soften spice beautifully, making Gewürztraminer one of the greatest “secret weapon” pairing wines for bold ethnic dishes.

    A Little Backstory

    Gewürztraminer nearly disappeared from many vineyards because it can be temperamental in the vineyard and wildly aromatic in ways that intimidated traditionalists.

    Today, wine lovers embrace it for precisely that reason.

    It refuses to be subtle.

    It enters the room first.

    close up of a vibrant honeysuckle blossom
    Photo by Nadiye Odabaşı on Pexels.com

    Honeysuckle at Sunset

    Viognier is the golden-hour wine of spring.

    Originally from France’s Northern Rhône, particularly Condrieu, Viognier nearly vanished during the mid-20th century before passionate growers revived it from near extinction.

    Today, it is beloved worldwide for its intoxicating aromatics.

    Floral Match

    Flower: Honeysuckle
    Wine Equivalent: Viognier

    Close your eyes while smelling a quality Viognier and the resemblance is immediate:

    • Honeysuckle
    • Orange blossom
    • Apricot blossom
    • White flowers warmed by sunshine

    Unlike the sharper perfume of Gewürztraminer, Viognier feels softer and silkier. The aromatics drift gracefully rather than explode from the glass.

    SOMM&SOMM Pairing Recommendations

    • Roast chicken
    • Lobster with butter
    • Creamy seafood dishes
    • Mild curries
    • Triple cream cheeses

    Its lush texture makes it one of the few highly aromatic wines that also feels velvety and luxurious.

    Sommelier’s Note

    The best Viogniers often smell sweeter than they taste.

    Many are completely dry despite giving the impression of ripe fruit nectar and flower petals.

    That disconnect fascinates seasoned tasters.

    white jasmine flowers against clear blue sky
    Photo by Kimmo Vainio on Pexels.com

    Jasmine in Full Bloom

    Argentina may be famous for Malbec, but Torrontés is arguably its most aromatic treasure.

    This wine smells like jasmine exploding through an open window on a humid spring evening.

    Floral Match

    Flower: Jasmine
    Wine Equivalent: Torrontés

    Torrontés carries stunning aromas of:

    • Jasmine
    • White peach
    • Rose petals
    • Citrus blossom

    Yet surprisingly, it often finishes crisp and dry.

    That contrast makes Torrontés dangerously drinkable in warm weather.

    SOMM&SOMM Pairing Recommendations

    • Ceviche
    • Fish tacos
    • Sushi
    • Fresh herbs
    • Citrus-marinated seafood

    Serve it ice cold on the patio in late May and suddenly life feels remarkably complete.

    close up of citrus blossom with fresh foliage
    Photo by Sakina Fayyaz on Pexels.com

    Orange Blossom and Spring Nectar

    There is a reason orange blossom perfumes, honeysuckle vines, and Muscat wines all feel connected.

    They share aromatic similarities that border on uncanny.

    Muscat grapes produce some of the oldest aromatic wines in history and can smell intensely of:

    • Orange blossom
    • Mandarin peel
    • Jasmine
    • Elderflower
    • Rosewater

    Floral Match

    Flower: Orange Blossom
    Wine Equivalent: Muscat / Moscato

    Styles range dramatically:

    • Moscato d’Asti: lightly sparkling and sweet
    • Dry Muscat: aromatic and crisp
    • Dessert Muscat: rich and honeyed

    SOMM&SOMM Pairing Recommendations

    • Fruit tarts
    • Brunch dishes
    • Blue cheese
    • Fresh berries
    • Almond pastries

    And yes… it pairs beautifully with sitting barefoot outside while listening to spring thunderstorms.

    close up of linden flowers in latvia
    Photo by Evija Ciematniece on Pexels.com

    Linden Blossom and Electric Acidity

    Riesling is often discussed in terms of acidity, minerality, and ageability.

    But its floral side deserves far more attention.

    Floral Match

    Flower: Linden Blossom
    Wine Equivalent: Riesling

    Young Riesling often carries delicate notes of:

    • Honeysuckle
    • Linden flower
    • Jasmine
    • White flowers
    • Citrus blossoms

    Unlike richer floral wines, Riesling feels crystalline and electric.

    SOMM&SOMM Pairing Recommendations

    • Vietnamese cuisine
    • Pork schnitzel
    • Sushi
    • Smoked fish
    • Spicy noodles

    Its acidity cuts through richness while the aromatics elevate herbs and spices beautifully.

    Floral Reds? Absolutely.

    Many wine drinkers mistakenly assume floral aromatics belong only to white wines.

    That is wildly incorrect.

    Some of the world’s greatest red wines smell profoundly floral.

    dried roses kept in a basket
    Photo by Jasmine Pang on Pexels.com

    Dried Rose and Old-World Elegance

    Nebbiolo—the noble grape behind Barolo and Barbaresco—often smells remarkably like dried roses.

    Floral Match

    Flower: Dried Rose
    Wine Equivalent: Nebbiolo

    These are not fresh florist roses.

    They are antique roses pressed between the pages of old books.

    Nebbiolo combines:

    • Rose petals
    • Tar
    • Cherry
    • Earth
    • Herbs

    It is hauntingly beautiful.

    SOMM&SOMM Pairing Recommendations

    • Truffle pasta
    • Braised short ribs
    • Mushroom risotto
    • Aged cheeses

    This is the floral wine for people who think they do not enjoy floral wines.

    vibrant pink peonies in bloom captured outdoors
    Photo by Sóc Năng Động on Pexels.com

    Violet and Peony

    Elegant Pinot Noir often carries soft floral tones reminiscent of violets and peonies.

    Especially from cooler-climate regions like Burgundy, Oregon, and the Sonoma Coast, the floral character is subtle and ethereal.

    Floral Match

    Flower: Violet
    Wine Equivalent: Pinot Noir

    SOMM&SOMM Pairing Recommendations

    • Duck breast
    • Salmon
    • Herb-roasted chicken
    • Mushroom dishes

    Pinot Noir may be the ultimate springtime red wine!

    Gregory Dean, SOMM&SOMM

    Floral Intensity Guide

    Floral NoteClosest Wine MatchIntensity
    AcaciaSauvignon BlancLight
    Linden BlossomRieslingLight-Medium
    VioletPinot NoirMedium
    HoneysuckleViognierMedium-High
    Orange BlossomMuscatHigh
    JasmineTorrontésHigh
    Rose PetalGewürztraminerExtremely High
    Dried RoseNebbioloDeep & Complex
    person holding clear wine glass with red wine
    Photo by Anna Shvets on Pexels.com

    How to Properly Smell Floral Wines

    Floral wines demand patience.

    A few simple sommelier techniques dramatically improve the experience:

    • Use larger-bowled wine glasses
    • Avoid serving wines too cold
    • Swirl gently at first
    • Smell before tasting
    • Return to the glass repeatedly

    Floral aromatics evolve rapidly with oxygen and temperature.

    A Viognier that seems restrained at first may erupt into honeysuckle and apricot twenty minutes later.

    A Riesling may shift from lime blossom to jasmine as it warms.

    The experience is alive.

    The Emotional Side of Floral Wines

    Wine education can sometimes become overly technical.

    Yes, floral aromas originate from chemistry. Terpenes matter. Esters matter. Fermentation temperatures matter.

    But ultimately, floral wines matter because they remind us of living things.

    Gardens.

    Spring evenings.

    Fresh air.

    Blooming vines.

    Open windows.

    Warm rain.

    That emotional bridge transforms wine from beverage into experience.

    And perhaps that is why floral wines feel especially perfect at the end of May.

    Spring is reaching its crescendo.

    The blooms are at their peak.

    Summer waits just around the corner.

    The right wine captures that fleeting moment beautifully.

    Not merely in flavor.

    But in fragrance.

    And fragrance, after all, is memory’s closest companion.

    photograph of a person pouring an alcoholic drink into a glass
    Photo by Elina Fairytale on Pexels.com

    Final Pour

    This Spring, slow down.

    Pour thoughtfully.

    Swirl patiently.

    And before you ever take that first sip… inhale deeply.

    Because somewhere between the jasmine, the roses, the honeysuckle, and the orange blossoms, wine reminds us that spring was never meant to be rushed.

    It was meant to be savored 🍷

    Cover Photo by Rachel Carter on Pexels.com

  • Rainy-Day Wines

    Rainy-Day Wines

    Bottles for Thunder, Porch Swings, and the Sound of Falling Rain.

    There are wines for celebrations.
    There are wines for holidays.
    There are wines for impressing people who pronounce Pouilly-Fuissé with suspicious confidence 😉

    And then… there are rainy-day wines.

    These are different creatures entirely.

    Rainy-day wines are not always expensive. They are not always rare. They are not always “important” wines according to critics armed with scorecards and vocabulary words stolen from forestry textbooks. No, rainy-day wines are emotional wines. Comfort wines. Story wines. They are bottles that somehow taste better while rain taps against the windows and the world outside slows to a softer rhythm.

    water droplets on a glass surface
    Photo by Zeeshaan Shabbir on Pexels.com

    Rain changes the atmosphere. It changes aromas. It changes cravings. Suddenly the idea of oysters and razor-sharp Muscadet feels less appealing than a simmering stew and a Syrah that tastes like smoke and black pepper. The weather turns inward, and our palates tend to follow.

    Rainy days invite contemplation, nostalgia, soup recipes that take six hours, jazz records, old movies, oversized sweaters, and perhaps one more glass than originally intended.

    Scientifically speaking, weather can influence our perception of taste and aroma. Cool temperatures and damp air often make us crave richer textures, warming spices, earthy flavors, and wines with emotional gravity. Spiritually speaking? Rain simply makes us want something delicious while we stare dramatically out a window pretending we are in a movie.

    Both explanations are valid.

    green leaf with water droplets
    Photo by Magda Ehlers on Pexels.com

    The Great Categories of Rainy-Day Wines

    Not all rainy days are created equal. A Florida thunderstorm has very different wine requirements than a cold Appalachian drizzle or a foggy Pacific Northwest afternoon. Choosing correctly matters.

    This is not the time for rigid rules. This is the time for instinct.

    The Fireplace Reds

    These are the wines that feel like wool blankets and old leather chairs.

    Syrah/Shiraz

    Perhaps the king of rainy-day reds.

    Northern Rhône Syrah from Rhône Valley often carries aromas of black pepper, smoked meat, violets, olives, and wet stone — essentially the exact aromatic profile of a storm rolling over the mountains.

    Australian Shiraz, meanwhile, tends to become broader, richer, darker, and more decadent. Less philosopher in a turtleneck. More outlaw with a cigar.

    Pair it with:

    • Beef stew
    • Braised short ribs
    • Smoked brisket
    • Mushroom bourguignon
    • Sharp cheddar by the fireplace

    Rainy-Day Recipe: Storm Cellar Beef Stew

    Brown beef chuck in bacon fat. Add onions, carrots, celery, garlic, tomato paste, rosemary, thyme, stock, and a heroic pour of Syrah 😉 Simmer for hours until the house smells like every good decision you have ever made.

    Serve with crusty bread and absolutely no regrets.

    glass of wine
    Photo by Andrew Patrick Photo on Pexels.com

    Pinot Noir for Quiet Rain

    Some rainy days are not storms. Some are whispers.

    Those softer gray afternoons call for Pinot Noir.

    Few grapes capture mood quite like Pinot Noir. From Burgundy to Willamette Valley, Pinot often delivers earth, forest floor, cherry, tea leaves, mushroom, and damp autumn leaves. In other words: the wine equivalent of listening to vinyl records while pretending you understand poetry.

    Pair it with:

    • Roast chicken
    • Mushroom risotto
    • Duck confit
    • Truffle fries
    • Rain against a tin roof

    Lore Corner

    Monks in Burgundy spent centuries obsessing over Pinot Noir, believing tiny changes in soil produced profound differences in wine. Considering how moody Pinot can be, it remains one of history’s longest-running and most delicious emotional relationships.

    raindrops on glass window
    Photo by Esra Afşar on Pexels.com

    The White Wines for Watching Rain on the Porch

    Rain does not always mean heavy reds.

    Warm-weather rainstorms practically beg for aromatic whites.

    Riesling

    The ultimate rainy-day wildcard.

    German Riesling from the Mosel can be electric with acidity yet comforting with notes of peach, lime blossom, slate, petrol, and honey. Riesling dances beautifully between refreshment and comfort.

    Pair it with:

    • Thai curry
    • Fried chicken
    • Pork schnitzel
    • Spicy ramen
    • Leftover takeout consumed directly from the container while watching lightning

    Rainy-Day Trick

    Slightly sweeter Rieslings become magical during storms because sweetness softens spicy foods while high acidity keeps everything lively and bright.

    This is why Riesling is secretly one of the greatest comfort wines on Earth.

    Wines for Thunderstorms and Dangerous Ideas

    Now we move into the serious weather.

    The thunder shakes the windows. The dog is hiding. You suddenly feel compelled to make chili from scratch and text your college friends philosophical observations at midnight.

    This is Zinfandel territory.

    Zinfandel

    Big, jammy, spicy, chaotic, glorious Zinfandel.

    Especially from Sonoma County or Paso Robles.

    Zinfandel tastes like blackberry preserves, cracked pepper, smoke, cinnamon, and questionable decisions made around campfires.

    Pair it with:

    • Chili
    • Barbecue ribs
    • Burgers
    • Sausage pizza
    • Blues music played slightly too loud

    Fortified Wines for Long Storms

    If the rain settles in for an all-day event, fortified wines begin calling your name like old sea captains from the fog.

    Port

    Ruby Port with dark chocolate during a thunderstorm may actually improve your outlook on humanity.

    Sherry

    Especially Amontillado or Oloroso.

    Nutty, savory, oxidative Sherries somehow feel ancient and comforting during wet weather. There is a reason sailors, writers, and questionable literary characters drank them obsessively.

    Edgar Allan Poe even built an entire murder story around Amontillado. That is commitment to atmosphere.

    Pair it with:

    • Salted nuts
    • Blue cheese
    • Dark chocolate
    • Spanish tapas
    • Reading books you swear you will finish this time

    Rainy-Day Cocktail Intermission

    Sometimes the weather asks for wine.
    Sometimes it asks for fortified wine disguised as a cocktail.

    The Stormwatcher

    A rainy-day cocktail for people who own at least one jazz playlist.

    • 2 oz bourbon
    • 1 oz tawny Port
    • 2 dashes Angostura bitters
    • Orange peel
    • Tiny pinch of cinnamon

    Stir over ice. Serve in a rocks glass while staring thoughtfully into middle distance.

    Pair it with:

    • Bread pudding
    • Pecans
    • Cigars
    • Existential conversations

    Sparkling Wine in the Rain? Absolutely.

    Here is where many people get it wrong.

    People assume sparkling wine belongs only to celebrations and yacht parties. Nonsense.

    Rain and sparkling wine can be deeply romantic companions.

    The sound of rain combined with the sound of a cork leaving the bottle is one of civilization’s great acoustic achievements.

    Champagne

    Especially richer Blanc de Noirs or vintage styles.

    Crémant

    A criminally underrated rainy-day value.

    Pair it with:

    • Fried chicken
    • Popcorn
    • Potato chips
    • Triple cream cheese
    • Tempura

    The contrast between stormy weather and lively bubbles creates pure sensory joy.

    The Ultimate Rainy-Day Wine Pairing: Memory

    If we are being honest, the best rainy-day wine pairing is not food at all.

    It is memory.

    A bottle tied to an anniversary.
    A glass shared during grief.
    A porch conversation with old friends.
    The smell of rain drifting through open windows while someone cooks nearby.

    Wine has always been less about liquid and more about moments. Rain simply amplifies them.

    Perhaps that is why rainy-day wines feel so personal. The weather strips away performance. Nobody drinks impressively during a thunderstorm. We drink honestly.

    And honestly? Those are usually the best bottles of all.

    So the next time the sky darkens and the rain begins to fall, skip the predictable. Pull something soulful from the rack. Open the Syrah. Chill the Riesling. Pour the Port.

    Listen to the rain.

    And let the wine do what it has always done best: slow the world down for a little while 🍷

    Cover Photo by Saul Pina on Pexels.com

  • Vermouth: The Wine That Refused to Be Forgotten

    Vermouth: The Wine That Refused to Be Forgotten

    There is a quiet tragedy that plays out at bars and dinner tables across the world. A bottle—often dusty, sometimes oxidized, frequently misunderstood—sits relegated to the role of a supporting actor. It is summoned only when a Martini or Manhattan demands it, then promptly returned to obscurity. Vermouth, in the modern imagination, is a modifier. A whisper. A necessity, perhaps—but rarely the star.

    And yet, this view is not only incomplete—it is historically backward.

    To understand vermouth, one must begin by asking a deceptively simple question: what is it, really? The answer, as with many of the world’s great wines and spirits, resists confinement. Vermouth is, first and foremost, wine. But it is also an aperitif. It is aromatized, fortified, infused, preserved, and ritualized. It is a bridge between the vineyard and the apothecary, between nourishment and medicine, between pleasure and purpose.

    Photo by Marcelo Verfe on Pexels.com

    The Ancient Roots

    Long before vermouth bore its modern name, the concept behind it was already thriving. The Greeks and Romans, ever pragmatic in their pleasures, infused wine with herbs, spices, and botanicals. The most famous of these early practitioners, Hippocrates, created a medicinal wine infused with wormwood and other botanicals—often cited as one of vermouth’s earliest ancestors.

    Wormwood is key here. The very word vermouth derives from the German Wermut, meaning wormwood. This bitter, aromatic plant was prized not for its flavor alone, but for its perceived digestive and medicinal properties. In a time when clean water was not guaranteed and medicine was rudimentary, wine fortified with herbs was both safer and more beneficial than drinking plain water.

    This dual identity—pleasure and function—has never left vermouth.

    The Birth of Modern Vermouth

    While ancient herbal wines set the stage, vermouth as we know it emerged in the late 18th century in the Kingdom of Sardinia, specifically in Turin, Italy. Here, Antonio Benedetto Carpano is often credited with codifying vermouth into a recognizable style around 1786.

    Carpano’s creation was transformative. By combining fortified wine with a carefully curated blend of botanicals—wormwood, cinchona bark, citrus peel, spices—he created something balanced, complex, and shelf-stable. It was not merely medicinal. It was delicious.

    Turin embraced it immediately. Vermouth became a fashionable aperitif, enjoyed before meals to stimulate the appetite. Cafés and salons buzzed with conversation over glasses of this aromatic wine, served chilled or over ice. It was social, intellectual, and indulgent—an early example of what we might now call drinking culture.

    Meanwhile, across the Alps, the French began developing their own interpretations, often drier, paler, and more restrained. Thus, two broad stylistic families emerged: the richer, sweeter Italian vermouths (rosso) and the leaner, drier French styles.

    The Great Misunderstanding

    So how did vermouth fall from center stage to cocktail footnote?

    The answer lies in the rise of classic cocktails during the late 19th and early 20th centuries. Drinks like the Martini and the Manhattan elevated vermouth into global consciousness—but paradoxically reduced its identity. It became an ingredient rather than a destination.

    Over time, two unfortunate habits took hold. First, vermouth was treated as non-perishable, left open and unrefrigerated for months, even years. Second, drinkers began requesting “less and less” vermouth in their cocktails—until, in some cases, it was reduced to a mere rinse of the glass.

    Imagine doing this to a fine wine—leaving it open, allowing it to oxidize, then using it sparingly and dismissively. The tragedy becomes clear.

    Vermouth is wine. It deserves the same respect.

    Photo by K on Pexels.com

    What Vermouth Actually Is

    At its core, vermouth is a fortified and aromatized wine. A base wine—often neutral in character—is fortified with a distilled spirit, then infused with a proprietary blend of botanicals. These may include herbs, roots, spices, flowers, and citrus peels.

    Each producer guards their recipe closely. Some vermouths contain dozens of botanicals, each contributing a subtle thread to the final tapestry. Bitterness from wormwood, warmth from baking spices, brightness from citrus, earthiness from roots—these elements must harmonize rather than compete.

    Sugar levels vary, giving us styles ranging from dry (secco) to sweet (rosso), with many variations in between, including blanc and rosé expressions.

    But perhaps the most important point is this: vermouth is alive. Once opened, it evolves. It oxidizes. It changes. It must be stored properly—refrigerated, sealed, and enjoyed within weeks, not months.

    Photo by cottonbro studio on Pexels.com

    Drinking Vermouth as It Was Intended

    To rediscover vermouth is to liberate it from the cocktail glass.

    In Spain, particularly in Catalonia, there exists a cherished tradition known simply as la hora del vermut—the vermouth hour. It is a ritual, typically observed before lunch, where friends and family gather to enjoy vermouth over ice, often with a slice of orange or lemon and perhaps an olive.

    This is not hurried drinking. It is conversational, reflective, communal.

    Try this yourself. Pour a quality sweet vermouth over ice. Add a twist of orange peel. Notice how the citrus oils awaken the aromatics already present in the wine. Take a sip. The bitterness primes the palate, the sweetness rounds the edges, the botanicals linger like a memory you can’t quite place.

    Dry vermouth, too, deserves its moment. Serve it well chilled, perhaps with a lemon twist or even a splash of soda water. It becomes something entirely different—crisp, refreshing, almost saline in its elegance.

    Food pairing with vermouth is not only possible—it is delightful. Consider olives, marcona almonds, anchovies, cured meats, or lightly fried seafood. The bitterness and herbal complexity of vermouth cut through fat and salt with remarkable precision.

    A vermouth list deserves the same reverence as a wine list—curated with intention, grounded in style, and built to invite exploration rather than overwhelm. What follows is not just a set of recommendations, but a guided tour through the modern world of vermouth—producers who honor tradition, challenge convention, and most importantly, craft wines worthy of being poured on their own.

    The SOMM&SOMM Vermouth Table

    There is a certain romance in beginning where it all started. In the shadow of the Alps, in the cafés of Turin, vermouth found its voice—and a few houses still echo that original harmony beautifully.

    Start with Carpano Antica Formula, the spiritual descendant of the original 18th-century recipe. This is not a subtle vermouth. It is rich, layered, almost indulgent—dried fruits, vanilla, baking spices, and a bitter backbone that reminds you this is still an aperitif. Serve it simply: over a large cube, with an expressed orange peel. It drinks like a contemplative afterthought to a long meal, yet works just as well as the beginning of one.

    In contrast, Cocchi Vermouth di Torino offers something a bit more lifted and floral. There’s a brightness here—citrus peel, alpine herbs, a whisper of cocoa—that makes it incredibly versatile at the table. If Antica Formula is velvet, Cocchi is silk.

    Then there is Punt e Mes, a name that translates loosely to “point and a half”—a point of sweetness and a half-point of bitterness. It leans into contrast, making it one of the most food-friendly vermouths you’ll encounter. With olives, anchovies, or anything briny, it sings.

    The French Perspective: Precision and Restraint

    Cross into France, and vermouth becomes something else entirely—leaner, sharper, more mineral-driven.

    Dolin Dry Vermouth from Chambéry is a masterclass in restraint. Alpine herbs, white flowers, and a clean, almost saline finish make this one of the most elegant aperitifs you can pour. Served chilled with a lemon twist, it feels closer to a mountain breeze than a fortified wine.

    For something equally refined but slightly more textured, Noilly Prat Original Dry offers a deeper oxidative note—subtle nuttiness layered over its herbal core. It’s a vermouth that invites slow sipping and quiet attention.

    Spain’s Vermouth Renaissance

    If Italy gave vermouth its identity and France refined it, Spain gave it back its soul.

    The tradition of la hora del vermut has sparked a renaissance, particularly in Catalonia, where producers are crafting vermouths meant unapologetically for sipping.

    Yzaguirre Rojo Reserva is a standout—aged, complex, and deeply aromatic. There’s a warmth here, a sense of sun and spice, that pairs beautifully with tapas. Think roasted nuts, cured meats, and anything kissed by smoke.

    Meanwhile, Lustau Vermut Rojo brings a fascinating twist by incorporating sherry into the base. The result is layered and oxidative, with dried fruit, citrus peel, and a subtle salinity that lingers on the palate. It feels both ancient and modern at once.

    The New World Movement: Innovation Meets Tradition

    Across the Atlantic, a new generation of producers is redefining what vermouth can be—often with a stronger sense of terroir and a willingness to experiment.

    Vya Sweet Vermouth from California is bold and expressive, with a pronounced spice profile and a richness that makes it almost dessert-adjacent. It’s a vermouth that doesn’t whisper—it declares.

    On the other end of the spectrum, Imbue Petal & Thorn feels distinctly modern—lighter, more floral, and slightly less sweet. It’s an excellent gateway for those who think they don’t like vermouth.

    And then there is Lo-Fi Aperitifs Dry Vermouth, which leans into freshness and approachability. It’s bright, citrus-driven, and perfect for warm afternoons when something refreshing—but still complex—is called for.

    How to Build Your Own Vermouth Ritual

    A proper vermouth experience does not require a bar cart full of tools—only a bit of intention.

    Keep your vermouth chilled. Treat it like the wine it is. Choose the right glass—something that allows aromatics to gather and unfold. Add ice if you wish, but make it thoughtful: a single large cube, not a dilution bath.

    Citrus is your ally. An orange peel with sweet vermouth, a lemon twist with dry. An olive, if you must—but let it complement, not dominate.

    And above all, give vermouth your attention. Taste it the way you would a fine wine. Notice how it evolves in the glass. How the bitterness sharpens your appetite. How the botanicals reveal themselves slowly, one note at a time.

    Fact, Fiction, and the Romanticism of Vermouth

    Like many storied beverages, vermouth exists at the intersection of fact and folklore. Tales of secret recipes passed down through generations are often true—though sometimes embellished. Claims of medicinal benefits are rooted in history, though perhaps overstated by modern standards.

    What remains undeniable is vermouth’s cultural significance. It is a drink of cafés and conversation, of pre-dinner rituals and unhurried afternoons. It is both humble and sophisticated, accessible yet endlessly complex.

    Photo by cottonbro studio on Pexels.com

    Reclaiming Vermouth

    If there is a single idea worth carrying forward, it is this: vermouth is not merely an ingredient. It is a category of wine that stands on its own merits.

    Treat it as you would any fine wine. Store it properly. Serve it thoughtfully. Taste it attentively.

    And perhaps most importantly, give it the time and space to be enjoyed without apology or qualification.

    Because vermouth does not need a cocktail to justify its existence.

    It never did 🍷

    Cover photo by Kenneth C. Zirkel, CC BY-SA 4.0, via Wikimedia Commons

  • Tokaji: Hungary’s Golden Secret

    Tokaji: Hungary’s Golden Secret

    …and why you should stop being afraid of it 😉

    Tokaji is one of the world’s most misunderstood wines—and frankly, one of its most rewarding. Tiny bottles, unfamiliar words, strange numbers, and labels that look like they were designed by a medieval scribe… no wonder most people reach for Sauternes instead. Safer. Familiar. French.

    But Tokaji is older, deeper, more versatile, and—dare I say—more soulful.

    If you’re a wine lover with even a passing interest in history, sweetness balanced by acid, or hidden gems that reward curiosity, Tokaji isn’t intimidating at all. It’s an invitation.

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

    A Little History & Lore (Because Tokaji Has Plenty)

    Tokaji comes from northeastern Hungary, in the Tokaj-Hegyalja region, near the borders of Slovakia and Ukraine. This is not a “new discovery” wine. Tokaji Aszú was being made centuries before Sauternes—with documented production as early as the mid-1600s.

    In fact:

    • Tokaj was the first classified wine region in the world (1737)—nearly 120 years before Bordeaux.
    • Louis XIV famously called Tokaji “Vinum Regum, Rex Vinorum”—The Wine of Kings, the King of Wines.
    • It was a favorite at royal courts across Europe, from the Habsburgs to the Russian Tsars.

    And yes, there’s lore: monks, misty autumn mornings, noble rot creeping slowly across vineyards as the Bodrog and Tisza rivers create the perfect fog-and-sun rhythm. Tokaji didn’t stumble into greatness—it was engineered by nature and refined by time.

    The Grapes Behind the Magic

    Tokaji is not a single-varietal wine in spirit, even if one grape dominates.

    Furmint (the star)

    • High acid (crucial for balance)
    • Neutral to apple-pear-citrus when dry
    • Transforms beautifully with botrytis
    • Think: green apple, quince, citrus peel, honeycomb, wet stone

    Hárslevelű

    • Softer acidity
    • Floral, herbal, linden blossom notes
    • Adds perfume and roundness

    Supporting Cast (used in smaller amounts)

    • Sárgamuskotály (Yellow Muscat) – aromatics and spice
    • Zéta – botrytis-prone, boosts sweetness
    • Kövérszőlő – richness and texture

    Furmint provides the spine. Everything else adds flesh, fragrance, and intrigue.

    Tokaji Aszú – Beemwej, CC BY-SA 3.0, via Wikimedia Commons

    Tokaji Styles: More Than Just Sweet Wine

    Here’s where Tokaji really starts to surprise people.

    1. Tokaji Aszú (The Icon)

    Made from individually harvested botrytized berries (aszú berries), traditionally added to a base wine.

    Sweetness used to be measured in Puttonyos (the number of baskets of aszú berries added):

    • 3–6 Puttonyos (historically)
    • Today, most producers focus on 5 or 6 Puttonyos-level richness or simply label sweetness in grams

    Flavor profile:

    • Apricot jam
    • Orange marmalade
    • Honey
    • Ginger
    • Saffron
    • Toasted nuts
    • Laser-bright acidity holding it all together

    This is where Tokaji earns its crown.

    Tokaji Eszencia: Emdee, CC BY-SA 3.0, via Wikimedia Commons

    2. Tokaji Eszencia (Liquid Myth)

    Not really wine in the traditional sense.

    • Free-run juice from aszú berries
    • Ferments extremely slowly
    • Often 1–3% alcohol
    • Astronomical sugar
    • Tiny production

    Think:

    • Nectar
    • Honeyed citrus oil
    • Dried tropical fruit
    • Eternal finish

    This is something you sip by the teaspoon and contemplate your life choices.

    3. Szamorodni (The Insider’s Favorite)

    Made from whole bunches—some botrytized, some not.

    Two styles:

    • Édes (Sweet) – oxidative, nutty, honeyed
    • Száraz (Dry) – sherry-like, savory, saline, almond-driven

    If you love Jura, aged Fino Sherry, or oxidative whites… dry Szamorodni will blow your mind.

    4. Late Harvest Tokaji

    • Made from overripe grapes
    • Often labeled Késői Szüret
    • Lusher and more approachable
    • Excellent gateway Tokaji

    5. Dry Tokaji (Dry Furmint)

    Yes—Tokaji can be bone dry.

    • Crisp
    • Mineral
    • Apple, pear, citrus, volcanic stone
    • Think Chablis meets Grüner meets something unmistakably Hungarian

    These wines are phenomenal with food and criminally underrated.

    Decoding the Label (Without Panicking)

    Here’s your Tokaji cheat sheet:

    • Aszú – made from botrytized berries
    • Puttonyos – traditional sweetness level (less common today)
    • Édes – sweet
    • Száraz – dry
    • Szamorodni – whole-cluster style
    • Eszencia – ultra-concentrated nectar
    • Furmint / Hárslevelű – grape varieties
    • Dűlő – vineyard (single-site quality cue)

    If you can read a German Riesling label, you can conquer Tokaji.

    Pairings (This Is Where Tokaji Shines)

    Tokaji is not just a dessert wine. That’s the biggest misconception of all.

    Classic Pairings

    • Foie gras (legendary for a reason)
    • Blue cheese (Roquefort, Stilton, Gorgonzola)
    • Apricot tart
    • Almond pastries

    Unexpected & Brilliant

    • Spicy Thai or Szechuan dishes
    • Indian curries with ginger and turmeric
    • Moroccan tagines
    • Roast pork with stone fruit
    • Duck with orange or cherry glaze

    Dry Tokaji Pairings

    • Roast chicken
    • Pork schnitzel
    • Mushroom dishes
    • Alpine cheeses
    • Seafood with beurre blanc

    Szamorodni Pairings

    • Aged cheeses
    • Salted nuts
    • Mushroom risotto
    • Anything umami-forward

    Eszencia Pairing

    • Silence
    • A quiet room
    • One small spoon
    • Awe
    Bottles of Tokaji – takato marui, CC BY-SA 2.0, via Wikimedia Commons

    Why Tokaji Matters

    Tokaji isn’t just a wine—it’s a bridge between:

    • Sweet and savory
    • History and modernity
    • Intellectual curiosity and pure pleasure

    It rewards patience, but it doesn’t demand pretension. And for sommeliers and wine lovers with a passion for the obscure, Tokaji is the kind of bottle that reminds us why we fell in love with wine in the first place.

    So next time you’re tempted to grab the Sauternes because it feels easier…

    Don’t.

    Reach for Tokaji.
    Your palate will thank you—and your wine stories will be better for it. 🍷

    Cover Photo: Michal Osmenda, CC BY-SA 2.0, via Wikimedia Commons

  • New Year, New Pours

    New Year, New Pours

    A Sommelier’s Lighthearted Take on New Year’s Resolutions.

    New Year’s resolutions have a funny way of starting strong and fading fast. On January 1st, we’re full of optimism, bubbles in hand, convinced this is the year everything clicks. By mid-month, the gym bag is back in the trunk, the salad greens are suspiciously limp, and “Dry January” has quietly turned into “Well… maybe just this weekend.”

    Photo by Kseniia Lopyreva on Pexels.com

    At SOMM&SOMM, we like resolutions that feel less like chores and more like curiosity. Wine and spirits were never meant to be about guilt or restriction. They’re about discovery, conversation, and the occasional surprise. So instead of promising less, why not promise better?

    Let’s start with a little perspective.

    Photo by freestocks.org on Pexels.com

    The Bizarre Resolution Hall of Fame

    (Yes, people really committed to these.)

    “I will stop talking to my houseplants.”
    Apparently the plants asked for space.

    “I will only eat beige foods.”
    A bold year for potatoes. A rough one for joy.

    “I will learn to speak dolphin.”
    Ambitious, optimistic, and short on study materials.

    “I will stop Googling my own name.”
    Usually broken before the Champagne goes flat.

    “I will become famous without using the internet.”
    A noble idea with a questionable business plan.

    Note: Most resolutions fail because they’re either wildly unrealistic or painfully dull. Wine, thankfully, lives somewhere in between.

    Photo by Dou011fu Tuncer on Pexels.com

    Wine and Spirit Resolutions (That Aren’t Dry January)

    Dry January has its place, but it tends to dominate the conversation like an over-oaked Chardonnay at a dinner party. For those who prefer intention over abstinence, here are a few resolutions that encourage curiosity without sucking the fun out of the glass.

    The SOMM&SOMM Resolution List

    Obscure, fun, and actually doable

    🍷 One Grape You’ve Never Heard Of Each Month

    Skip Cabernet. Give Chardonnay a rest. Each month, seek out a grape you’ve probably never ordered before.

    Think Assyrtiko, Timorasso, Mencía, Grignolino, or Xinomavro. Pronunciation is optional. Enjoyment is not.

    Fun fact:
    Italy alone has more than 500 documented indigenous grape varieties. You could drink a new one every week and still barely scratch the surface.

    Start this resolution with a short toast 🍷
    “To grapes with names we confidently mispronounce.”

    🥃 Drink Older Than Your Drinking Habits

    Once a month, choose something with real history behind it.

    Armagnac instead of Cognac. Madeira instead of dessert wine. Genever instead of gin. Sherry that existed long before cocktail menus got clever.

    Fun fact:
    Madeira survived ocean voyages and tropical heat because it was intentionally heated. It’s one of the few wines that tastes better after being mistreated.

    Toast to drinking nostalgically 🍷
    “To spirits that have seen more history than we have.”

    📝 The One-Sentence Wine Journal

    Forget tasting grids and flavor wheels. Write one honest sentence per bottle.

    “This tastes like fall arguing with summer.”
    “I would absolutely drink this again, preferably outside.”
    “Perfectly fine, but not worth pretending.”

    Fun fact:
    Your brain remembers how a wine made you feel more than what it tasted like. Emotion sticks. Technical notes fade.

    Toast to echoing feelings 🍷
    “To fewer notes and better memories.”

    🍽️ Break One Pairing Rule Per Month

    Once a month, intentionally color outside the lines.

    Red wine with fish. Sherry with spicy takeout. Amaro at brunch. Sparkling wine with whatever you ordered last minute.

    Fun fact:
    Many classic pairings were discovered by accident, usually late at night and with zero planning.

    Toast to discovery 🍷
    “To wrong pairings that feel exactly right.”

    🌍 The Passport Pour

    Drink one wine or spirit from a country you’ve never explored in a glass.

    Georgia. Slovenia. Uruguay. Israel. Mexico beyond tequila.

    Fun fact:
    Georgia is home to the oldest known winemaking tradition on earth, more than 8,000 years old, using clay vessels buried in the ground.

    Toast to world travel… one glass at a time 🍷
    “To stamps in the passport we keep on the shelf.”

    ⏳ The Slow Glass

    Once a week, drink one glass only. Take 30 minutes to finish it. No phone. No TV. Just you and the glass.

    Fun fact:
    Wine changes in the glass. Aromas shift. Flavors open up. You notice things you miss when you rush.

    Toast to quiet, intentional sips 🍷
    “To slowing down enough to notice.”

    🎭 Drink Blind, Decide Honestly

    Once a month, taste something blind and commit to an opinion before you learn what it is. Wrong answers encouraged.

    Fun fact:
    Even Master Sommeliers get blind tastings wrong. Confidence comes before accuracy.

    Toast to deductive tasting conversations:
    “To being confidently wrong on the way to being right.”

    Photo by Kristina Paukshtite on Pexels.com

    A Final Thought on Resolutions

    The best resolutions don’t punish. They invite.
    They don’t restrict. They encourage.
    They don’t dry you out. They open you up.

    Wine and spirits aren’t about excess or abstinence. They’re about culture, connection, and curiosity. If you’re going to promise yourself anything this year, make it something that brings you back to the table.

    May your resolutions age gracefully, your curiosity stay uncorked, and your glass always be half full. Preferably with something obscure.

    Gregory Dean, SOMM&SOMM

    Cheers 🍷

  • 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