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SOMM&SOMM

Tag: Wine Tasting

  • How to Taste Wine Like a Somm (Even at a BBQ)

    How to Taste Wine Like a Somm (Even at a BBQ)

    Your casual guide to sipping smarter, grilling better, and chilling harder.

    There’s something undeniably joyful about a summer BBQ. The sizzle of meat, the scent of smoke, the laughter of friends, and the clink of glasses raised to the sky. But if you’re like most backyard BBQ warriors, you’re probably cracking open a beer or grabbing whatever rosé is cold. That’s fine, but what if we told you that the world of wine—yes, even at a BBQ—can elevate your entire experience?

    You don’t need a suit, a wine cave, or a master’s pin to taste wine like a sommelier. You just need curiosity, a few simple techniques, and an open mind (plus, a grill doesn’t hurt). Whether you’re smoking ribs or flipping veggie burgers, this guide will help you sip with style and pair like a pro.

    Photo by RDNE Stock project on Pexels.com

    First, Let’s Break Down “How to Taste Wine Like a Somm”

    Professional sommeliers use a technique called deductive tasting—fancy words for really paying attention. Here’s how to do it, BBQ-style:

    See

    Tilt your glass over a white surface and take a look. Is the wine pale and straw-colored (like a Sauvignon Blanc)? Or inky and opaque (like a Petite Sirah)? Color gives clues about age, grape variety, and style.

    SOMM&SOMM Tip: Older white wines deepen in color. Older reds tend to lighten and turn brick color at the rim.

    Smell

    Swirl the wine to release the aromas. Then take a moment—nose in, soft inhale. What do you smell? Fruit? Herbs? Smoke? Oak? Barbecue aromas will compete here, so step aside for a second if you need to.

    Fun Fact: Your nose does 80–90% of the “tasting.” That charred ribeye might make you think the wine smells smokier than it is.

    Sip

    Take a sip, swirl it in your mouth, and let it coat your palate. Is it tart? Juicy? Bitter? Dry? Pay attention to acidity, tannins, alcohol, body, and finish.

    SOMM&SOMM Tip: Try a bite of food, then a sip of wine. Then reverse it. Which brings out more flavor? That’s your pairing insight.

    Photo by Luis Quintero on Pexels.com

    Classic BBQ & Wine Pairings (With a Spin)

    🍔 Burgers + Syrah

    Forget the light Pinot this time—go bold. Syrah (or Shiraz from Australia) has black pepper, black fruit, and smoky notes that mirror char-grilled patties beautifully.

    Somm Spin: Add blue cheese and caramelized onions to your burger. Watch that Syrah sing.

    Smoky Blue Burgers

    • 1 lb ground chuck (80/20)
    • Salt, pepper, garlic powder
    • Crumbled blue cheese
    • Caramelized onions
    • Arugula and Dijon mustard

    Grill burgers to medium. Rest, then top with blue cheese and onions. Serve on brioche.

    🍗 Grilled Chicken Thighs + Chilled Beaujolais

    Beaujolais (made from the Gamay grape) is light, fruity, and best slightly chilled. Its acidity cuts through rich dark meat and BBQ sauce.

    Somm Spin: Try with a slightly spicy peach glaze.

    Quick Peach BBQ Glaze

    • 1 cup peach preserves
    • 1 tbsp apple cider vinegar
    • 1 tsp cayenne
    • Salt & pepper

    Brush onto chicken thighs halfway through grilling.

    🌽 Grilled Corn + Albariño

    Corn is sweet, smoky, and rich. Albariño, especially from Spain’s Rías Baixas region, offers zippy citrus, saline minerality, and stone fruit. This pairing feels like sunshine in a bottle.

    Somm Spin: Top corn with chili-lime butter and cotija cheese.

    Unexpected But Perfect Pairings

    🥓 Candied Bacon Skewers + Off-Dry Riesling

    This is the flavor bomb: salty, sweet, smoky, and spicy. Riesling’s crisp acidity and touch of residual sugar balance the salty-fatty goodness.

    Candied Bacon

    • Thick-cut bacon
    • Brown sugar
    • Black pepper
    • Cayenne

    Roll bacon strips in sugar and spice mix. Skewer and grill until caramelized.

    🍉 Grilled Watermelon + Lambrusco

    You heard that right. Grill slices of watermelon to concentrate their flavor and serve with lightly fizzy Lambrusco, which has a touch of sweetness, berries, and bubbles.

    Fun Fact: Lambrusco was once considered cheap and sweet, but today’s dry, artisanal versions from Emilia-Romagna are some of Italy’s best-kept secrets.

    🍥 Veggie Skewers + Dry Rosé

    Bell peppers, zucchini, mushrooms—these soak up grill flavor like pros. Pair with a Provence-style rosé for red berry brightness and herbal notes.

    Somm Spin: Sprinkle skewers with za’atar or herbes de Provence before grilling.

    Chillin’ with Chillable Reds

    BBQs are hot. Your wine shouldn’t be. Chill your reds. Not ice cold—just 55–60°F. Lighter reds like:

    • Gamay (Beaujolais)
    • Frappato (Sicily)
    • Zweigelt (Austria)
    • Cinsault (South Africa)

    These grapes give you bright fruit, low tannins, and that refreshing ahhhh you want in summer.

    Lore Alert: Ancient Romans chilled their wine with snow stored in underground pits. They knew how to throw a party, too.

    The BBQ Somm’s Tool Kit

    1. Acrylic stemware (so you’re not crying over broken glass)
    2. Wine chiller or ice bucket (because lukewarm reds = sadness)
    3. Decanter or wide carafe (aerate those young, tannic wines)
    4. Wine key (yes, bring a backup)
    5. Tasting notepad or app (optional, but fun)
    Photo by Jeremy Bishop on Pexels.com

    Hosting Tips from the Firepit

    • Start light, go bold: Begin with bubbly, white, or rosé, move to reds as the grill gets hotter.
    • Serve wine like beer: Keep things casual—don’t fuss. Pour, pass, share.
    • Label the bottles: Add handwritten tags with “Great with chicken!” or “Try with sausage!”
    • Mix in Magnums: More wine, more fun, and less refilling.

    BBQ + Wine = Shared Stories

    At the heart of every great BBQ isn’t just the food or the wine. It’s the stories we tell between bites. The laughter over spilled rosé. The new bottle someone brought. The neighbor who surprises everyone with a homemade salsa. The quiet sip you take at sunset, listening to cicadas.

    Wine shouldn’t just be good. It should be memorable.

    Gregory Dean, SOMM&SOMM

    Tasting wine like a somm doesn’t mean taking things too seriously. It means noticing more. Being present. Asking, “What does this remind me of?” and answering with a smile.

    So fire up the grill. Pop a cork. Swirl, sip, and share.

    Cheers to the summer of flavor.🍷

    Cover Photo by Pixabay on Pexels.com

  • Understanding French Wine Laws

    Understanding French Wine Laws

    A Journey Through Terroir, Tradition, and Quality.

    When wine lovers think of France, they often conjure images of majestic châteaux in Bordeaux, fog-shrouded slopes in Burgundy, and sun-soaked fields in Provence. But beneath the romance lies a rigorous—and sometimes perplexing—system of wine laws and classifications that govern everything from grape varieties to bottle shape. These rules are not just bureaucratic red tape; they’re the framework that has helped France maintain a global reputation for excellence.

    Photo by Liv Kao on Pexels.com

    Whether you’re swirling a silky red from the Rhône or sipping a crisp Muscadet from the Loire, there’s a system behind that wine—one that tells you where it came from, how it was made, and what to expect. Let’s uncork the bottle and pour through the fascinating world of French wine laws, region by region.

    From Chaos to Codification

    To understand French wine law, we must rewind to the early 20th century. Rampant fraud during and after World War I saw low-quality wines being passed off as prestigious regional bottlings. To combat this, France developed a system to protect both producers and consumers.

    In 1935, the government formed the Institut National des Appellations d’Origine (INAO)—now called the INAO (Institut National de l’Origine et de la Qualité). Their job? Define, regulate, and enforce wine quality and authenticity through a new legal structure.

    This led to the creation of the Appellation d’Origine Contrôlée (AOC) system—the granddaddy of all French wine classifications.

    French Wine Quality Pyramid

    Modern French wines are now classified into three primary quality tiers:

    1. AOC (Appellation d’Origine Contrôlée) – The highest and most tightly regulated tier. Think of this as “terroir-bound” wine.
    2. IGP (Indication Géographique Protégée) – Looser restrictions, allowing more experimentation while still tied to a broader region.
    3. Vin de France – Table wine with minimal regulation. The Wild West of French wine.

    Each tier has a purpose, and great wine can be found in all three—but AOC wines carry the most prestige, especially from classic regions like Bordeaux, Burgundy, and Champagne.

    Photo by Vladimir Srajber on Pexels.com

    Bordeaux: Classification by Château, Not Terroir

    Bordeaux, France’s largest and most commercially dominant wine region, takes a top-down approach to classification. Unlike Burgundy (more on that shortly), Bordeaux wines are historically classified by estate, not by vineyard.

    The 1855 Classification (Left Bank)

    Created for the Paris Exposition under Napoleon III, this famous classification ranks 61 châteaux in Médoc and one from Graves (Haut-Brion), plus sweet wines from Sauternes and Barsac. These wines were grouped into five “growths” or crus, based on reputation and price at the time.

    • Premier Cru (First Growth): Château Lafite Rothschild, Château Latour, Château Margaux, Château Haut-Brion, and later Château Mouton Rothschild (elevated in 1973).
    • Second to Fifth Growths: A descending list of estates still highly regarded.

    This classification remains mostly unchanged and ignores terroir variation, focusing instead on estate prestige.

    Graves and Pomerol

    • Graves introduced its own classification in 1959.
    • Saint-Émilion has a dynamic classification system, updated roughly every 10 years, most recently in 2022.
    • Pomerol, home to the legendary Pétrus, has no official classification—its wines speak for themselves.

    Summary:

    • Focus: Prestige of the estate (Château).
    • Result: Classification may remain unchanged even if the wine quality fluctuates.

    A Quick Note on Graves Classification

    While Bordeaux’s 1855 Classification famously skipped over much of Graves, this historic region got its own moment in the spotlight in 1959. The Graves Classification includes both red and white wines—a rarity in Bordeaux—and focuses solely on producers in the northern Graves, now largely within the Pessac-Léognan AOC (created in 1987).

    Notably, all classified estates in Graves are unranked—there are no first, second, or fifth growths here. The list includes powerhouses like Château Haut-Brion (the only estate in both the 1855 and Graves classifications), Château Pape Clément, and Domaine de Chevalier.

    This classification may fly under the radar, but it represents some of Bordeaux’s most age-worthy whites and nuanced reds—making Graves a treasure for savvy wine lovers.

    Photo by Gu Bra on Pexels.com

    Burgundy: The Gospel of Terroir

    In contrast, Burgundy classifies by vineyard. It’s a bottom-up system, celebrating the land rather than the producer. You’ll often hear that “Burgundy is for lovers of nuance.”

    The Four Tiers of Burgundy:

    1. Grand Cru (1% of production) – The top-tier vineyards, like Romanée-Conti, Montrachet, and Clos de Vougeot.
    2. Premier Cru (10%) – Excellent vineyards within a village, such as Volnay 1er Cru “Champans”.
    3. Village Wines (36%) – Wines from a single village, such as Pommard or Meursault.
    4. Regional Wines (53%) – Broadest classification, e.g., Bourgogne Pinot Noir.

    Why This Matters:

    A vineyard like Clos Saint-Jacques in Gevrey-Chambertin may produce Premier Cru wines from multiple producers, each with a different style. It’s the plot of land that earns prestige, not the winemaker.

    Summary:

    • Focus: Terroir and microclimate.
    • Result: The vineyard’s position on a slope or soil type can dramatically affect quality and price.
    Photo by cottonbro studio on Pexels.com

    Other Regional Examples: Law and Lore

    Champagne: Blends and Brands

    Champagne has strict AOC rules: only certain grapes (mainly Chardonnay, Pinot Noir, and Pinot Meunier), méthode traditionnelle fermentation, and long aging on lees. Interestingly, most Champagne is blended across villages and vintages—a stylistic choice that makes it distinct.

    • Grand Cru Villages include Aÿ, Ambonnay, and Avize.
    • Non-Vintage (NV) Champagne must age a minimum of 15 months; vintage Champagne requires 3 years.

    Rhône Valley: A Tale of Two Halves

    • Northern Rhône (e.g., Hermitage, Côte-Rôtie): single varietal wines (mostly Syrah), steep slopes, small production.
    • Southern Rhône (e.g., Châteauneuf-du-Pape): blends (up to 13 grapes!), more liberal.

    Châteauneuf-du-Pape was the first French AOC (1936). The lore? The papacy moved to Avignon in the 14th century, and the popes developed a taste for local wines—hence the name “New Castle of the Pope.”

    Loire Valley: Label Labyrinth

    Known for its diversity, the Loire boasts appellations like:

    • Sancerre (Sauvignon Blanc)
    • Vouvray (Chenin Blanc, often sparkling or off-dry)
    • Muscadet Sèvre-et-Maine (Melon de Bourgogne) – famous for sur lie aging

    Related article: Perfect Pairings: Melon de Bourgogne w/Fettuccini With Clams and Dill

    Loire rules often reflect specific winemaking methods (e.g., sur lie) more than rigid hierarchies.

    Alsace: AOC Meets Germanic Order

    Despite its location in France, Alsace follows a style reminiscent of neighboring Germany:

    • Mostly varietal-labeled wines (Riesling, Gewürztraminer, Pinot Gris)
    • Only 51 Grand Cru vineyards, defined by soil and slope.
    • Vendanges Tardives and Sélection de Grains Nobles refer to late-harvest and botrytized wines.

    Alsace is also the only major French region where labels prominently display the grape variety.

    AOC vs. IGP: A Matter of Freedom

    IGP (formerly Vin de Pays)

    These wines fall between strict AOC control and generic Vin de France. Regions like Pays d’Oc allow experimentation:

    • Unusual grape combinations (Cabernet + Syrah? Sure.)
    • Non-traditional styles

    You’ll find creative winemakers here, often producing excellent wines outside traditional rules.

    Vin de France: The Rebel Artist

    These wines can come from anywhere in France and allow complete freedom in blending and labeling. They can’t show an appellation but may show grape variety and vintage, making them more accessible for casual drinkers. Some top producers use this category intentionally, to avoid AOC constraints.

    A Balancing Act of Tradition and Innovation

    French wine laws are not a maze meant to confuse, but rather a mosaic of history, geography, and philosophy. While Bordeaux emphasizes brand and estate, Burgundy honors soil and slope. Champagne values consistency, while Rhône and Loire embrace diversity.

    In France, a wine’s origin is its identity!

    Gregory Dean, SOMM&SOMM

    Understanding these laws allows wine lovers to decode the label and appreciate the craft behind every bottle. In France, a wine’s origin is its identity, and these legal systems—however complex—ensure that identity is preserved.

    So next time you’re in your local wine shop or exploring a wine list, let the appellation guide you. Behind that AOC or IGP acronym lies a rich story—one that began centuries ago and continues to evolve with every vintage. Santé!

    Cover photo: michael clarke stuff, CC BY-SA 2.0, via Wikimedia Commons

  • Varietal Spotlight: Gewürztraminer

    Varietal Spotlight: Gewürztraminer

    The Spicy Grape You’ll Love to Say–and Sip.

    Let’s be honest: just saying “Gewürztraminer” feels like a party trick. (It’s guh-VOORTS-trah-mee-ner, by the way.) But behind this tongue-twisting name lies one of the most expressive, aromatic, and misunderstood white grapes in the world of wine. As spring blooms and summer beckons, it’s time to clear a spot in your fridge—and your heart—for Gewürztraminer.

    This isn’t your average white wine. No, this is the electric silk scarf of the wine world—bright, bold, perfumed, and a little dramatic in all the best ways. It’s the grape equivalent of a jazz saxophone solo at a garden party: unexpected, sultry, and unforgettable.

    Marianne Casamance, CC BY-SA 4.0, via Wikimedia Commons

    Aromatic Origins and Spicy Roots

    Gewürztraminer literally means “spiced Traminer” in German, and its origins trace back to the ancient Traminer grape of the Alpine foothills, particularly the village of Tramin (Termeno) in northern Italy’s South Tyrol. While Gewürztraminer found its stylistic footing in the cool regions of Alsace, France, its true home is arguably the terroir itself—wherever it can show off its sultry perfume, spicy attitude, and plush texture.

    Today, Gewürztraminer is grown across the world—from the misty vineyards of Oregon and the Sonoma coast to the steep slopes of Germany’s Pfalz, the volcanic soils of New Zealand’s South Island, and even in Canada’s Okanagan Valley. Each region draws out a different side of its personality, like a well-traveled artist who learns a new dance in every country visited.

    Lychee, Roses, and a Hint of Sass

    Pop open a bottle and your nose will be greeted by a fragrant bouquet of rose petals, lychee fruit, ginger, and baking spices—often with tropical notes like passionfruit or mango dancing around the edges. On the palate, Gewürztraminer can range from dry to lusciously sweet, but it’s always full-bodied and plush with an unmissable sense of richness.

    Unlike your lean and zippy Sauvignon Blanc, Gewürztraminer is a white wine with curves. She lingers on the palate, smolders in the glass, and unapologetically commands your attention. Don’t expect high acidity—that’s not her thing. This is a low-acid grape with a velvet robe and a perfume bottle in hand.

    Same Grape, Different Groove

    • Alsace, France: The spiritual home of Gewürztraminer. Wines from Alsace (our personal favorite) are often off-dry to sweet, with intense aromatics, spice, and a rich mouthfeel. They pair beautifully with pungent cheeses, foie gras, and spiced dishes. Look for Grand Cru bottlings for age-worthy, structured versions.
    • Germany (Pfalz and Baden): Slightly cooler climate equals slightly more acidity. Expect floral elegance, stone fruits, and a drier style that pairs beautifully with grilled pork, sausages, or spaetzle.
    • Italy (Alto Adige/South Tyrol): Fresh, floral, and focused. The mountainous altitude and alpine air give a vibrant backbone to the wines. Think of this as a leaner, more mineral-driven interpretation with a spicy citrus twist.
    • United States (Sonoma, Mendocino, Finger Lakes): Ripe, full-bodied, and often a little drier than expected. These American Gewürztraminers can stand up to barbecue, Cajun shrimp, and even tacos al pastor.
    • New Zealand: Tropical fruit bomb with zingy ginger and a weighty texture. Great with Thai curry, poke bowls, or grilled pineapple and pork skewers.
    • Canada (Okanagan Valley): Crisp and aromatic with a delicate sweetness—perfect for pairing with Asian-fusion cuisine or rich pâté.

    Gewürztraminer Gets Weird (and Wins)

    This is a food lover’s wine—especially if you enjoy bold, fragrant, spicy, or umami-rich dishes. Gewürztraminer walks into a room where other wines fear to tread.

    • Spicy Thai and Indian cuisine – A classic. That lychee sweetness calms the fire while the aromatic intensity matches the herbs and spices.
    • Miso-glazed cod or tofu – Umami meets floral in this unexpected high-five of flavor.
    • Pungent cheeses – Think Munster, Taleggio, or a rind-washed affair. Gewürztraminer meets the challenge head-on.
    • Roast duck with apricot glaze – Rich meets richer, fruit meets spice, and your palate throws a party.
    • Charcuterie boards – Gewürztraminer stands tall beside prosciutto, pâté, and all your favorite pickled things.
    • Brunch – Yep. Poached eggs with smoked salmon and hollandaise, curried deviled eggs, or even a cinnamon roll and fresh fruit salad. It’s a brunch superstar.

    The Aromatic Rebel

    While Gewürztraminer lacks the vast PR machine of Chardonnay or the cult status of Pinot Noir, it holds a special place in the hearts of sommeliers and rebels alike. It’s a wine that refuses to be boxed in—stylistically flamboyant, regionally expressive, and endlessly fascinating.

    Legend has it that monks in Tramin cultivated early versions of the grape to match the aromatic intensity of their incense. Whether or not that’s true, there’s something undeniably sacred about its perfume. Each glass is a sensory blessing.

    So, Why Now?

    Because spring is here, and summer’s heat is just around the corner. Gewürztraminer, served chilled, offers refreshment and complexity in a single pour. It’s the wine for dinner on the patio, for spontaneous picnics, and for moments when life feels too short for boring wine.

    So here’s your mission: seek out a Gewürztraminer you’ve never tried before. Ask your local wine shop what’s new. Taste Alsace side-by-side with New Zealand. Host a Gewürz & Curry night. Or just pour a glass, breathe in those rose petals, and say the name out loud until you grin.

    Gewürztraminer. Spicy, aromatic, unforgettable.

    Just like you.

    Cover photo by Rolf Kranz, CC BY-SA 4.0, via Wikimedia Commons

  • How Modern Winemaking Sacrifices Soul for Consistency

    How Modern Winemaking Sacrifices Soul for Consistency

    In a world that celebrates convenience and uniformity, wine—once the purest expression of nature, time, and place—has increasingly become just another consumer good. Something repeatable. Predictable. Safe. It’s no longer shocking to find wines on supermarket shelves that taste exactly the same from one year to the next, regardless of vintage variation, weather catastrophes, or harvest conditions. But the question isn’t just how they do it. The question is why we let it happen.

    The answer lies in a complex web of regulatory loopholes, mass production incentives, and a calculated disregard for terroir in favor of branding.

    Let’s pull the cork on this bottle of truth.

    Photo by David on Pexels.com

    The Myth of Yearly Uniformity

    Vintage matters. Or at least, it should.

    Each year offers a different symphony of weather patterns, soil moisture, sunlight hours, and grape health. In the hands of a winemaker dedicated to authenticity, these variables are not burdens—they are stories. They are a vintage’s voice.

    But when a brand demands a Pinot Noir that tastes identical whether it’s 2019 or 2023, something must give. And that something is integrity.

    Mainstream wines that offer this seamless “sameness” do so by manipulating the very fabric of the wine itself—pushing, pulling, blending, and fining until any trace of vintage expression is bleached out, polished, and made palatable for the masses.

    Photo by Arthur Brognoli on Pexels.com

    What They Don’t Teach in Tasting Rooms

    Let’s talk technique. Below are just a few of the most common manipulations used to turn wine into a product, rather than a place.

    Cross-Regional and Cross-Vintage Blending

    Many large-scale producers legally blend grapes and wines from multiple regions and years—even if the bottle proudly proclaims a specific AVA or vintage.

    • In the U.S., for a wine to list a vintage on the label, only 85% of the wine needs to be from that year (if an AVA is listed, 95% of the wine must be from that year).
    • To list a varietal like Cabernet Sauvignon, just 75% of the wine must be that grape.
    • For AVA labeling (like Napa Valley), 85% of the grapes must come from that AVA, leaving 15% open to grapes from cheaper, less expressive areas.

    Reference: Wine Labeling: Appellation of Origin (TTB)

    That’s 15–25% wiggle room per bottle. Multiply that across millions of cases, and what you have is a flavor profile engineered through spreadsheets rather than soil.

    Fining and Filtering to Death

    Fining—originally intended to clarify wine and reduce unwanted elements—has become a blunt instrument of manipulation.

    Modern mass-market wines are heavily fined with substances like:

    • PVPP (polyvinylpolypyrrolidone) – a synthetic polymer that strips bitterness and browning pigments.
    • Gelatin, egg whites, isinglass – protein-based agents that strip tannins, texture, and character.
    • Bentonite clay – used to strip proteins but also body and nuance.

    The result? A wine stripped of its edges, its energy, its very fingerprint.

    Photo by MART PRODUCTION on Pexels.com

    Additive Alchemy

    Winemaking additives are the dirty little secret of the industry. In many countries (including the U.S.), wineries are not required to list additives on labels. This means consumers have no idea that their wine might contain:

    • Mega Purple – a concentrated grape juice colorant and sweetener that “corrects” wines lacking color or fruit.
    • Gum arabic – used to add “mouthfeel” to thin, insipid wines.
    • Tartaric acid or potassium bicarbonate – used to balance acid levels when nature doesn’t cooperate.
    • Oak chips, staves, powders, essences – injected to mimic barrel aging without the cost or time.

    What do these additives share? They mute the differences. They help standardize wines so that every bottle fits the brand’s flavor promise, regardless of vineyard or year.

    Related Article: Understanding Additives in Wine: A Comprehensive Guide

    Reverse Osmosis & Spinning Cone Technology

    These advanced (and expensive) tools are used to:

    • Remove alcohol (if it’s too high).
    • Concentrate flavors (if it’s too weak).
    • Adjust volatile acidity.
    • Strip out flaws—but along the way, also strip out nuance.

    What you’re left with is a Frankenstein wine… crafted not by the vineyard, but by a lab technician’s gentle dial-turn.

    Quantity Over Quality: Who Benefits?

    This isn’t an artisanal choice. It’s a business model.

    Major conglomerates (you know the ones) move wine by the millions of cases. To them, consistency is the product. Terroir is the enemy. A bad weather year in Sonoma? No problem—blend in juice from Lodi or even Australia. Acid too low? Add some. Tannin too coarse? Strip it out. Consumer doesn’t like the 2020 vintage? Make it taste like the 2019.

    This model rewards branding, not balance. Marketing, not mastery.

    And consumers, trained to expect sameness, continue to buy the bottles they recognize.

    But There Is Another Way…

    The antidote is not elitism or snobbery—it’s education. We owe it to the next generation of wine lovers to show them the beauty of vintage variation, the quirks of terroir, the soulful surprise of a wine that tells the truth.

    To the winemakers who listen to the land—who embrace the sun and the storms, the struggle and the soil. You bottle more than wine… you bottle truth.

    Gregory Dean, SOMM&SOMM

    We should be teaching people that it’s okay for a wine to be different each year. That’s what makes wine alive.

    Seek out producers who:

    • Farm sustainably or biodynamically.
    • Embrace vintage differences rather than hide them.
    • Make transparent wine, with minimal additives.
    • Are proud to tell you exactly what’s in the bottle.

    Sommelier’s Tip: How to Spot a Manipulated Wine

    Want to avoid mass-produced, overly manipulated wines? Here are a few sommelier-tested clues:

    • Too Consistent: If a wine tastes exactly the same every vintage, it’s probably blended or adjusted to meet a flavor profile—not to reflect nature.
    • Generic Origin: Look for vague labels like “California Red” or “American White.” These allow broad blending across states and years.
    • Missing Vintage or Varietal Details: No vintage? No specific vineyard or AVA? That’s usually a sign of high-volume blending.
    • Overly Glossy Tasting Notes: Descriptions like “smooth,” “jammy,” “silky,” and “velvety” are often marketing red flags, masking overuse of additives.
    • Ultra-Cheap Price with Oak Claims: If it says “barrel-aged” but costs under $10, you’re likely drinking oak flavoring—not true barrel character.

    When in doubt, trust your palate—and your curiosity. If a wine tastes oddly perfect, it may just be perfectly fake.

    Final Pour

    Mainstream wine has become a symphony of sameness, manipulated into palatable mediocrity for profit. But wine is not meant to be the same every year. It is meant to reflect a moment in time—of weather, of soil, of sweat and struggle and sunlight. When we sterilize that, we lose the poetry of it all.

    The next time you taste a wine that dares to be different, that speaks of rain in the vineyard or a scorching summer, raise your glass in gratitude.

    To those who honor terroir, vintage, and the story of every vine—your work reminds us that beauty lies in honesty. Here’s to the soul of real wine. Santé! 🍷

    Gregory Dean, SOMM&SOMM

    Because that’s not just wine.

    That’s truth in a bottle 🍷

    Cover Image: Photo by cottonbro studio on Pexels.com

  • Varietal Spotlight: Pinot Grigio

    Varietal Spotlight: Pinot Grigio

    A Chameleon of the Vine.

    Few grapes have worn as many masks or traveled so extensively across terroirs and tables as Pinot Grigio. Often stereotyped as a light and simple white wine, Pinot Grigio is, in truth, a varietal of complexity and contradiction. Its genetics, nomenclature, and expressive range offer a story as nuanced as its finest bottlings. Whether known as Pinot Gris in France, Grauburgunder in Germany, or Szürkebarát in Hungary, this grey-skinned grape holds a passport stamped with centuries of intrigue.

    A Grey Mutation with Noble Roots

    Pinot Grigio is a white wine grape, though its skins range from bluish-grey to pinkish-brown, hence the name grigio, meaning “grey” in Italian. It is a mutation of Pinot Noir, its noble Burgundian cousin. The Pinot family is notoriously prone to clonal variation, which has given us Pinot Blanc, Pinot Meunier, and Pinot Gris, among others.

    The earliest documented mentions of Pinot Gris (its original name) date back to the Middle Ages in Burgundy, France. By the 14th century, it had migrated to Hungary—beloved by monks—and then further east and north into Germany, Switzerland, and eventually Italy.

    In Italy, the grape found its most iconic modern identity as Pinot Grigio, particularly in the cooler regions of the northeast, such as Alto Adige, Friuli-Venezia Giulia, and Veneto.

    Photo by karelle mtgr on Pexels.com

    Cultural Names & Expressions of Pinot Grigio

    Pinot Grigio’s global footprint has led to a rich array of local names and stylistic interpretations:

    • France: Pinot Gris
      In Alsace, it produces rich, spicy, full-bodied wines with notable viscosity and aging potential. Often off-dry to sweet in style, Alsatian Pinot Gris may include noble rot (botrytis) influence.
    • Italy: Pinot Grigio
      Known for a light-bodied, crisp, and zesty expression, often with notes of lemon, green apple, and almond. However, producers in Friuli and Alto Adige have pushed for more serious expressions, showcasing texture and complexity.
    • Germany: Grauburgunder or Ruländer
      These wines range from dry and mineral-driven to rich and sweet, depending on region and winemaking intention. The Pfalz and Baden regions produce particularly compelling versions.
    • Hungary: Szürkebarát (literally “Grey Monk”)
      Tends to be rounder and more aromatic, a nod to its Hungarian monastic roots and volcanic soils.
    • United States: Both Pinot Grigio and Pinot Gris are used
      Oregon is famous for emulating the Alsace style, producing lush, peachy wines, while California often leans toward the Italian-style—lighter and more citrus-forward.
    • Austria & Switzerland: Known occasionally as Grauer Burgunder
      Styles tend to follow the German model, though with more restrained fruit and alpine freshness.

    Flavor Profiles & Winemaking Styles

    The grape’s thin skin and low phenolic content lend itself to a range of expressions based on:

    • Climate: Cool climates tend to yield high acidity and light body; warmer climates enhance stone fruit and honeyed richness.
    • Vinification: Skin-contact (“Ramato” style), oak aging, or lees stirring can impart significant texture and complexity.
    • Terroir: Volcanic soils (like in Hungary or parts of Alsace) add mineral tension, while marl and limestone (seen in parts of Germany and France) can enhance structure and ageability.

    The Forgotten Copper-Hued Expression

    A special shoutout is deserved for Ramato (Italian for “coppery”)—a traditional Venetian style of Pinot Grigio made with extended skin contact, resulting in a rosé-like or orange wine hue. It offers flavors of dried apricot, tea leaf, orange peel, and spice, and is a fabulous bridge between white and red wine experiences.

    Famous and Notable Producers

    🇮🇹 Italy

    • Livio Felluga – Friuli-Venezia Giulia: elegant and structured Pinot Grigio.
    • Alois Lageder – Alto Adige: biodynamic and expressive wines.
    • Santa Margherita – Veneto: the name that put Pinot Grigio on the map in the U.S., popularizing the crisp, clean style.

    🇫🇷 France (Alsace)

    🇺🇸 United States

    • King Estate (Oregon) – Organic, food-friendly Pinot Gris.
    • J Vineyards (California) – Crisp and fruity Pinot Grigio expressions.
    Glass of Pinot Grigio – cogdogblog, CC BY 2.0, via Wikimedia Commons

    Pairing Pinot Grigio

    Pinot Grigio is one of the most versatile food wines. Here’s how to play with its many faces:

    Complementary Pairings (Match body and texture)

    • Light Italian Pinot Grigio:
      Mozzarella, white fish ceviche, lemony chicken piccata, arugula salads with citrus vinaigrette.
    • Ramato-style Pinot Grigio:
      Mushroom risotto, shrimp and grits, caramelized onion tart, garlic-roasted vegetables.
    • Alsace Pinot Gris:
      Duck with cherry reduction, Munster cheese, pork with peach chutney, spicy Thai curry.
    • Grauburgunder from Germany:
      Smoked pork, aged gouda, cabbage rolls, herb-roasted chicken.

    Contrasting Pairings (Balance or elevate through opposition)

    • Pair dry Pinot Grigio with rich creamy sauces (like Scott’s Creamy Dreamy Alfredo) to cut through fat.
    • Pair aromatic Pinot Gris with spicy dishes to mellow heat.
    • Pair acidic Pinot Grigio with fried foods to cleanse the palate.
    • Pair Ramato styles with umami-heavy dishes like soy-glazed salmon or miso ramen.

    A Grape Worth Rediscovery

    Though often dismissed as a mass-market crowd-pleaser, Pinot Grigio is a shapeshifter that reflects its origin with remarkable fidelity. Whether you’re sipping a breezy Veneto bottling by the pool, enjoying an umami-rich Ramato with aged cheeses, or savoring a noble Alsace Pinot Gris in a candlelit bistro, this varietal offers something for every palate—and every plate.

    To overlook it is to miss a grape with the depth of a philosopher and the charisma of a traveler. It’s time to reintroduce yourself to Pinot Grigio—not as a wine list default, but as a cultural adventure in a glass ♥️

    Cover image: Mark Smith, CC BY 2.0, via Wikimedia Commons

  • What Wine Pairs with Cheerios? (And Why We Even Bother Pairing at All)

    What Wine Pairs with Cheerios? (And Why We Even Bother Pairing at All)

    We’ve heard the jokes.

    “What wine pairs best with Honey Nut Cheerios?”

    “Is it wrong to serve rosé with pizza rolls?”

    “Do sommeliers judge you if you mix boxed wine and SpaghettiOs?”

    First of all—no, we don’t judge you. Second, the right answer is Moscato d’Asti, but we’ll get to that.

    When we first started SOMM&SOMM, our goal wasn’t to turn your Tuesday night dinner into a Michelin-starred tasting menu. It was to help people get more out of their wine—whether they were swirling a $300 Bordeaux or cracking open a $7 screw cap while making mac and cheese in their pajamas.

    But somewhere along the way, “pairing” became a dirty word. People started thinking of wine pairing as elitist, overly complicated, or, worse—unnecessary. So today, let’s break it down. What IS the point of wine pairing? Why do we care so much about it? And yes, what wine actually does pair with Cheerios?

    The Method to Our Madness: Why We Talk About Pairings So Much

    Pairings Enhance the Wine (And the Food)

    At the core, pairing wine with food is about synergy. When done right, a great pairing makes both the wine and the dish taste better. It’s not about snobbery—it’s chemistry.

    Fat softens tannin. Acid cuts through richness. Sweet balances spice. Salt makes a wine pop like confetti in your mouth. That’s not fancy—that’s science. It’s also the reason you might find a crisp Sauvignon Blanc tastes brighter with goat cheese, or how a smoky Syrah can make barbecue ribs sing.

    Think of it like a duet. Alone, each performer is fine. But together? Magic.

    Wine is an Agricultural Product—So is Food

    Wine is made from grapes. Grapes come from the ground. Food comes from the ground. Boom. You already have something in common.

    For thousands of years, regional wines evolved with the local cuisine. Chianti with tomato-sauced pasta. Riesling with spicy sausage in Alsace. Sherry with Spanish tapas. It wasn’t curated—it just worked.

    By understanding pairings, you’re tapping into centuries of intuitive flavor-building. That’s not pretentious. That’s tradition.

    It’s About Experience, Not Perfection

    We’re not here to tell you there’s only one right answer. We’re here to help you discover what you like, why it works, and how to recreate that experience again and again. Pairing isn’t about rules—it’s about results.

    If you find out that a buttery Chardonnay makes your favorite fried chicken taste like crispy heaven on earth, then congratulations—you just paired. No white tablecloth required.

    Okay, But Seriously—What Wine Goes with Cheerios?

    Let’s do this. Why not?

    • Original Cheerios – Dry Champagne or Brut Nature Cava. The cereal is toasty and grainy, which mirrors the brioche notes in a good bottle of bubbles. Plus, the saltiness of the cereal (yes, there is salt in it) wakes up the acidity.
    • Honey Nut Cheerios – Moscato d’Asti or a semi-dry German Riesling. Light fizz, gentle sweetness, and orchard fruit flavors meet the honey glaze like a breakfast dance party.
    • Fruity Cheerios – Lambrusco (semi-sweet) or Brachetto d’Acqui. You need fruit on fruit here, and the bright, berry-splashed bubbles of Lambrusco hit the nostalgia just right.
    • Multigrain Cheerios – Chenin Blanc. Why? It’s got enough backbone and apple/pear notes to highlight the mild sweetness and whole-grain depth without overpowering anything.
    • Chocolate Cheerios – Ruby Port. No, really. It’s dessert in a bowl. Treat it like one. Pour a splash of Port, raise your eyebrows, and pretend you planned this.

    Now, we’re not suggesting you open a 1982 Château Lafite and pour it next to your breakfast. But when someone says, “What’s the point of pairing?”—this is the point: Everything tastes better when you pay attention.

    What Happens When You Don’t Pair Thoughtfully?

    We’re glad you asked. You can absolutely drink red wine with oysters, but it’s going to taste like licking a battery. Ever tried a high-alcohol Cabernet with spicy curry? That burning sensation is real, folks.

    Bad pairings don’t just ruin the wine—they mute the dish, too. That silky, creamy brie turns rubbery with a tannic red. That delicate sushi roll gets bulldozed by Zinfandel. The idea isn’t that one is better than the other—it’s that they’re better together when you choose wisely.

    We’re Not Fancy—We’re Passionate

    At SOMM&SOMM, we’re not out here judging your Tuesday dinner or trying to shame your frozen lasagna. We’re out here saying, “Hey, that frozen lasagna? It could be awesome with a Barbera.”

    We want people to feel what we feel when a pairing sings. When a sip of Albariño makes your shrimp taco taste ten times zestier. When a tawny Port turns a spoonful of Stilton into a flavor epiphany. When your cheap Merlot suddenly tastes like velvet because you served it with roast duck instead of garlic hummus and regret.

    Pairing isn’t about status—it’s about satisfaction.

    To wine with purpose, food with flair,
    and cereal that finally found its soulmate.
    Here’s to pairing without pretension—
    and sipping with a smile. Cheers! 🥂

    Gregory Dean, SOMM&SOMM

    Why We Care (Even About Cereal)

    The next time someone asks us what wine goes with Cheerios, we’ll smile. Because we get it—it’s a cheeky question. But deep down, it’s also the question we love answering.

    Because if you’re asking, it means you’re curious. And curiosity? That’s the beginning of every great food and wine journey.

    So go ahead—pair that wine. Ask the question. Try the weird combo. Discover your preferences. Laugh when it’s wrong. Celebrate when it’s right.

    Wine is meant to bring joy, not judgment. And if we’ve helped even one person find a pairing that makes them go “WOW,” then all the Cheerios jokes and snarky remarks in the world are worth it.

    Stay curious. Stay playful. And if you really want to know what wine pairs with Cap’n Crunch? We’ve got thoughts. 🍷

  • The Sound of Rain and the Pour of Wine

    The Sound of Rain and the Pour of Wine

    April is here, draped in a mist of expectation. Rain is no longer a threat to plans but a gift to the world, saturating the soil, feeding life, and inspiring poets to ink their thoughts with delight. As the gentle drum of droplets taps against the windowpane, it’s an invitation to reflect, relax, and recharge.

    Rain plays its part in the vineyards, a necessary yet delicate dance. In the early stages of the growing season, moderate rainfall nourishes the soil, promoting healthy vine growth and preparing the plants for fruitful harvests to come. But too much rain, particularly close to harvest, can dilute grape flavors and cause rot. Balance, as with all things wine-related, is key.

    Photo by Magda Ehlers on Pexels.com

    To the vintner, rain can be a blessing or a curse. To the wine lover, however, rain is often pure serenity—a tranquil backdrop that heightens the sensory experience of a good glass of wine. There’s something inherently soothing about cradling a glass of Pinot Noir while gazing at the misty horizon, the air cool and crisp, the world slowed down.

    The Art of Pairing Wine with Rain

    The mood of rain varies, from the soft drizzle that barely kisses the earth to the torrential downpour that leaves the world drenched. Each type of rain, much like each style of wine, has its own character.

    • Light Drizzle: The kind of rain that leaves droplets clinging to flower petals and grass blades. This gentle rain calls for a crisp, aromatic white wine—something bright and floral, like a Riesling from Mosel or a Sauvignon Blanc from Sancerre. The vibrant acidity and fresh citrus notes mirror the revitalization occurring outside. Pair these wines with goat cheese crostini, lemon-dressed arugula salad, or smoked salmon canapés.
    • Steady Rain: When rain patters consistently against rooftops and pools along sidewalks, it’s time for a wine that complements the comforting rhythm. A Chardonnay from Burgundy—especially a lightly oaked expression—offers just enough roundness to provide comfort without overwhelming the senses. Alternatively, a Loire Valley Chenin Blanc with its luscious texture and honeyed undertones can be a cozy companion. Pair these wines with buttery garlic shrimp, roasted chicken with thyme, or creamy mushroom risotto.
    • Thunderstorm: When the sky darkens and the storm rolls in, there’s a raw intensity that calls for a wine with equal presence. A bold Syrah from Northern Rhône or a Cabernet Sauvignon from Napa Valley offers depth, spice, and structure—something to huddle around as lightning illuminates the sky. Pair these wines with slow-braised short ribs, rich charcuterie boards, or dark chocolate truffles.
    • Soft Mist: Rare and ethereal, a misty day is best paired with something delicate and nuanced. A Pinot Noir from Oregon’s Willamette Valley delivers red fruit notes with a graceful finish, perfect for slow sipping while the fog lingers. Pair this wine with herb-roasted vegetables, duck breast with cherry glaze, or earthy beet and goat cheese salad.
    Photo by Pixabay on Pexels.com

    The Soundtrack of Rain

    Rainfall has an unmatched ability to soften the edges of the world. Its sound is hypnotic, a natural metronome that invites reflection. Whether the rain is a whisper or a roar, it enhances the experience of enjoying wine—each sip becomes deeper, more contemplative, more cherished.

    The sensory experience of rain and wine paired together creates a meditative moment, free from the constant hum of societal noise. It’s a reminder to pause and reflect, to savor simplicity over complexity.

    Stay Hydrated and Enjoy the Quiet Moments

    April showers remind us that rejuvenation often comes in cycles. Just as the rain nourishes the vineyards, moments of calm feed the soul. The art of pairing wine with rain is less about rules and more about mindfulness, embracing the atmosphere and your emotions.

    Photo by Lisa from Pexels on Pexels.com

    So, the next time the skies darken and the rain begins to fall, pour yourself a glass that matches the mood and let yourself be swept away by the gentle cadence of the world outside. After all, the rain is simply nature’s way of reminding us to slow down and savor.

    Stay hydrated, and we’ll all get through. 😉

  • Floral & Herbaceous Wines for the Season

    Floral & Herbaceous Wines for the Season

    As the days grow longer and the first hints of warmth dance through the air, our palates begin to crave fresh, vibrant flavors that celebrate the awakening of spring. The crisp snap of asparagus, the delicate sweetness of peas, and the bright zing of lemon zest all signal the arrival of a new season—one that calls for wines that are just as lively and refreshing.

    This is the time to explore wines with floral and herbaceous notes that mirror the beauty of blooming gardens and fresh greenery. From aromatic whites like Muscat, Torrontés, Gewürztraminer, and Grüner Veltliner to elegant reds like Gamay and Pinot Noir, these selections capture the essence of spring in every sip.

    Photo by Mathilde Langevin on Pexels.com

    Floral & Herbaceous Whites for Spring

    Muscat: The Essence of Spring Blossoms

    Muscat is one of the most perfumed grape varieties, bursting with floral aromas of orange blossom, honeysuckle, and jasmine. It often carries a touch of sweetness, making it an excellent match for lightly spiced dishes and fresh spring salads.

    Pair with: A spring pea and mint risotto, or a citrusy shrimp ceviche with orange and grapefruit segments.

    Torrontés: Argentina’s Aromatic Gem

    This highly aromatic white wine from Argentina is known for its striking floral notes of rose petal and geranium, balanced by zesty citrus and herbal undertones. With its refreshing acidity, Torrontés is perfect for pairing with light, aromatic dishes.

    Pair with: Grilled asparagus drizzled with lemon-infused olive oil or a Thai-inspired coconut and lemongrass soup.

    Tom Kha Gai Soup image from 40 Aprons published recipe

    Gewürztraminer: A Perfumed and Spicy Delight

    Gewürztraminer is an exotic and intensely perfumed white wine, often exuding aromas of lychee, rose, and ginger. Its slight oiliness on the palate makes it a great match for flavorful, slightly spicy dishes.

    Pair with: A fresh goat cheese and honey tart with edible flowers or a fragrant Moroccan tagine with apricots and almonds.

    Grüner Veltliner: A Herbal & Peppery Classic

    Austria’s beloved white wine, Grüner Veltliner, is an herbaceous powerhouse with notes of white pepper, green apple, and fresh herbs. Its crisp acidity makes it an ideal match for the green flavors of spring.

    Pair with: A classic spring asparagus salad with lemon zest and shaved Parmesan or a light, herb-crusted fish dish with dill and tarragon.

    Light and Lush Reds for Spring

    Gamay: The Ultimate Spring Red

    Gamay, best known from Beaujolais, is a bright, fruit-forward red with floral notes of violets and wildflowers, underscored by soft red berry flavors. With its light body and juicy acidity, Gamay is a versatile food-pairing wine.

    Pair with: A fresh herb and mushroom tart or a spring vegetable stir-fry with soy and sesame.

    Pinot Noir: A Delicate and Earthy Companion

    Pinot Noir is a classic springtime red, offering elegant floral aromas of rose and peony, combined with earthy undertones of forest floor and fresh strawberries. It has a silky texture and lively acidity, making it a fantastic choice for lighter spring fare.

    Pair with: Lemon-herb roasted chicken with spring peas or a fennel and citrus salad with toasted almonds.

    Photo by Filipp Romanovski on Pexels.com

    Bringing Spring to Your Glass and Plate

    Spring is a time of renewal, and your wine selection should reflect the freshness and energy of the season. Whether you’re sipping on a floral Torrontés alongside a citrusy seafood dish or enjoying the bright fruit of Gamay with a spring vegetable tart, these wines elevate the flavors of the season and invite you to fully embrace the beauty of spring.

    So, gather your fresh herbs, crisp greens, and floral aromatics, and let these wines awaken your senses as you toast to the season of renewal! Cheers to spring 🍷

    Cover image credit: Photo by Manuel Mouzo on Pexels.com

  • Green Wines & Winemaking

    Green Wines & Winemaking

    A Sustainable Sip for St. Patty’s Day.

    St. Patrick’s Day is synonymous with shamrocks, lively celebrations, and, of course, the infamous green beer. But what if we could embrace the spirit of the holiday in a more refined and eco-conscious way? Enter green wines—not in color, but in practice! These wines are crafted with sustainability, biodiversity, and environmental responsibility at their core. This St. Patrick’s Day, let’s raise a glass to wines that are as kind to the planet as they are to our palates.

    Photo by Pressmaster on Pexels.com

    What Makes a Wine “Green”?

    Green winemaking isn’t about adding food coloring to your Chardonnay. Instead, it refers to a commitment to environmentally friendly vineyard management and production methods. Winemakers who embrace this philosophy often follow organic, biodynamic, and sustainable practices, ensuring that their vineyards thrive for generations to come.

    Organic Winemaking

    Organic wines are produced without synthetic pesticides, herbicides, or fertilizers. Instead, winemakers use natural compost, cover crops, and beneficial insects to maintain vineyard health. Certification varies by country, but all organic wines must meet strict regulations to ensure purity in both the vineyard and the winery.

    Biodynamic Winemaking

    Biodynamic winemaking takes organic practices a step further, incorporating holistic, almost mystical elements into viticulture. Inspired by the teachings of Rudolf Steiner, biodynamic farming follows a lunar calendar, uses natural composts like cow horn manure, and embraces a self-sustaining ecosystem. The result? Vibrant wines that express the true essence of their terroir.

    Sustainable Winemaking

    Sustainable winemaking is about reducing environmental impact while maintaining economic viability and social responsibility. These wineries focus on water conservation, renewable energy, reduced carbon footprints, and habitat preservation. While not always certified organic or biodynamic, sustainable wineries take measurable steps to protect the environment.

    Wineries Leading the Charge in Responsible Viticulture

    Photo by Elle Hughes on Pexels.com

    Frog’s Leap (Napa Valley, California)

    Frog’s Leap is a shining example of sustainable and organic winemaking. Their dry-farming techniques reduce water waste, and their solar-powered winery runs on 100% renewable energy.

    Domaine Leflaive (Burgundy, France)

    A pioneer in biodynamic winemaking, Domaine Leflaive has been practicing organic and biodynamic methods for decades, producing some of the finest white Burgundies in the world.

    Related Article: Old World Regions: Burgundy

    Tablas Creek Vineyard (Paso Robles, California)

    This Rhône-style producer is an industry leader in sustainability, with certified organic and biodynamic vineyards, as well as regenerative agriculture practices that improve soil health and biodiversity.

    Yealands Estate (Marlborough, New Zealand)

    Yealands Estate is renowned for its commitment to carbon-neutral winemaking, employing wind and solar power, and even using babydoll sheep to naturally mow the vineyard grass. Although the Sauvignon Blanc Rosé has me a little perplexed, the wines of Yealands Estate are vegan-friendly and gluten free.

    St. Patrick’s Day Green Wine Pairings

    Now that you’re ready to swap green beer for green wine, let’s talk pairings! Whether you’re indulging in classic Irish fare or experimenting with plant-based options, these eco-friendly wines will complement your feast perfectly.

    Image of Corned Beef and Cabbage from The Wooden Skillet website (thewoodenskillet.com)

    Corned Beef & Cabbage – Zinfandel or Organic Malbec

    A juicy, fruit-forward Zinfandel or an organic Malbec provides the perfect balance to the saltiness of corned beef, while complementing the earthiness of cabbage.

    Recipe: Corned Beef and Cabbage (The Wooden Skillet)

    Irish Lamb Stew – Biodynamic Syrah or Cabernet Franc

    A rich, hearty lamb stew calls for a robust yet balanced red, like a biodynamic Syrah or an herbaceous Cabernet Franc.

    Colcannon (Mashed Potatoes with Cabbage & Leeks) – Sustainable Chardonnay or Grüner Veltliner

    A creamy, buttery Chardonnay or a zippy, mineral-driven Grüner Veltliner adds contrast to the richness of this traditional Irish side dish.

    Recipe: Traditional Irish Colcannon (The Spruce Eats)

    Smoked Salmon on Brown Bread – Organic Sauvignon Blanc or Albariño

    The crisp acidity of an organic Sauvignon Blanc or the saline notes of an Albariño perfectly cut through the smoky, oily texture of Irish smoked salmon.

    Irish Soda Bread – Jim Lukach, CC BY 2.0,via Wikimedia Commons

    Irish Soda Bread with Irish Cheddar – Natural Sparkling Wine or Pet-Nat

    A natural sparkling wine, like a pétillant naturel (Pet-Nat), brings lively bubbles and a yeasty character that enhances the rustic flavors of soda bread and sharp cheddar.

    Photo by KoolShooters on Pexels.com

    Raise a Glass to a Greener Future

    This St. Patrick’s Day, let’s move beyond the gimmicks and embrace wines that truly honor the green spirit. By choosing organic, biodynamic, and sustainable wines, we celebrate not only our love for great wine but also our commitment to a healthier planet. So go ahead, pour yourself a ‘green’ glass, toast to sustainability, and may the luck of the Irish (and the vintner) be with you!

    Sláinte!

    Photo by Darlene Alderson on Pexels.com
  • In Like a Lion, Out Like a Lamb: The Wines of March

    In Like a Lion, Out Like a Lamb: The Wines of March

    March is a month of contrasts—ferocious in its arrival, gentle in its departure. It’s the bridge between winter’s final roar and spring’s first whisper. The old proverb, “In like a lion, out like a lamb,” perfectly captures this transitional moment in the calendar, and what better way to explore these shifting moods than through the lens of wine?

    The Lion’s Roar: Bold Wines for the Start of March

    The beginning of March is often unpredictable—blustery winds, lingering frosts, and the occasional storm. This is a time for wines with power and presence, bottles that command attention much like the lion that heralds the month’s entrance.

    Barolo – The King of Wines
    Hailing from Italy’s Piedmont region, Barolo is a wine with a fierce reputation. Made from Nebbiolo grapes, it boasts high tannins, robust acidity, and flavors of dark cherry, leather, and rose petals. Barolo’s intensity matches the raw energy of early March, a time when winter refuses to surrender without a fight.

    Northern Rhône Syrah – Storm in a Glass
    The wild winds of early March echo the untamed spirit of Syrah from France’s Northern Rhône Valley. Wines from appellations like Côte-Rôtie and Hermitage showcase bold blackberry, black pepper, and smoky meat notes—an ideal counterpart to the tempestuous start of the month.

    Amarone della Valpolicella – Winter’s Last Stand
    This opulent Italian wine, crafted from dried Corvina grapes, delivers deep, dried fruit flavors with a rich, velvety texture. It’s a decadent farewell to winter’s hearty cuisine, pairing beautifully with slow-braised meats and aged cheeses.

    The Ides of March: A Historical Pause

    March is also famous for its literary and historical drama, none more ominous than the Ides of March. This date, March 15th, was immortalized in Shakespeare’s Julius Caesar when a soothsayer warned, “Beware the Ides of March.” It marked the assassination of Caesar and a turning point in Roman history.

    For a toast to history, uncork a bottle of Falerno del Massico, a wine with ancient Roman roots. This Campanian gem, praised by Pliny the Elder, was once considered the nectar of emperors. With its structured tannins and layered flavors of dark berries and spice, it’s a wine worthy of an imperial banquet—or a clandestine plot.

    Read more about the interesting history of Falernian wine.

    The Lamb’s Whisper: Soft Wines for the End of March

    As March softens and spring’s first blooms appear, our palates crave something lighter, fresher, and more delicate. The transition to milder weather calls for wines that reflect the gentle nature of March’s departure.

    Loire Valley Chenin Blanc – The Spring Awakening
    With bright acidity and notes of quince, honeysuckle, and fresh pear, Chenin Blanc from Vouvray or Savennières is like the first warm breeze of the season. It pairs effortlessly with lighter fare like fresh salads, goat cheese, and seafood.

    Beaujolais – The Joyful Bloom
    Made from Gamay, Beaujolais offers vibrant red fruit flavors and a silky texture, making it a perfect choice for the transition into spring. Enjoy it slightly chilled with charcuterie, roasted chicken, or a picnic under the first sunny skies of the season.

    Provence Rosé – The Sunset Wine
    March’s final days bring us closer to the rosé-drenched afternoons of spring and summer. A crisp, pale pink Provence Rosé, with notes of wild strawberries and herbs, mirrors the gentle fading of the lion’s roar into the lamb’s peaceful retreat.

    The Vineyards in March: A Time of Renewal

    In the vineyards, March is a time of awakening. The quiet dormancy of winter gives way to the first signs of bud break, where tiny green shoots emerge from the vines. In the Southern Hemisphere, harvest is in full swing, with winemakers carefully selecting grapes at their peak ripeness. It’s a time of both preparation and celebration—a moment to reflect on the past while embracing the promise of what’s to come.

    Related article: Winemaking in the Spring: From Bud Break to Flowering

    Pieter Brueghel the Elder, Public domain, via Wikimedia Commons

    March in Art, Music, and Literature

    March has long inspired artists and musicians. From Tchaikovsky’s The Seasons: March—a lively, galloping piano piece—to paintings like Pieter Bruegel’s The Gloomy Day, which captures the raw transition from winter to spring, this month has been immortalized through many creative lenses. In literature, the Brontë sisters often used March’s wild and unpredictable nature as a metaphor for emotional turmoil and transformation.

    A Month to Savor

    March is a journey—a transformation from bold to delicate, from stormy to serene. It’s a month that calls for wines to match its shifting moods, from the commanding presence of Barolo to the gentle embrace of Provence Rosé. So, whether you’re braving the last chill of winter or toasting to the first warm rays of spring, there’s a perfect glass waiting to accompany you through this marvelous, mercurial month. Cheers 🍷