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Tag: wine

  • Pair This, Not That: Summer Edition

    Pair This, Not That: Summer Edition

    BBQ Wine & Spirits Swaps for Maximum Sunshine Sips & Crowd-Pleasers.

    Summer. The time of smoky grills, sticky fingers, and sun-kissed gatherings. But let’s be honest — most backyard BBQs are stuck in a rut when it comes to the drink menu. You’re likely to find the same predictable coolers stuffed with light beer, boxed rosé, and maybe a poorly mixed Margarita sloshing around in a red Solo cup.

    It’s time to level up.

    Welcome to Pair This, Not That: Summer Edition, where we take your go-to summer drinks and swap them for something better — more vibrant, more crowd-pleasing, and just a touch unexpected. We’re bringing new energy to your backyard bash, beach day, or rooftop hang by helping you rethink your pairings with intention and a splash of sophistication.

    Instead of: Heavy, oaky Zinfandel with ribs

    Pair This: Lambrusco with Dry-Rubbed Baby Backs

    Zinfandel is a classic, sure — but it can feel sticky and sluggish on a sweltering day. Enter Lambrusco, the sparkling red from Italy’s Emilia-Romagna region. It’s fizzy, fruity, and just tannic enough to match the sweet-spicy bark on your ribs. Slightly chilled, it’s a revelation.

    Why it works: The bubbles cut the fat, the fruit complements the rub, and the acidity refreshes the palate between bites.

    Try This Pairing:
    Dish: Dry-rubbed pork ribs with a brown sugar, smoked paprika, and chipotle blend
    Wine: Cleto Chiarli Lambrusco Grasparossa di Castelvetro — vibrant, dark berries, and dry

    Photo by The Castlebar on Pexels.com

    Instead of: Big IPA with burgers

    Pair This: Mezcal Paloma with Smash Burgers

    IPAs are popular grill-side, but the bitterness can clash with the caramelization on your patty. The solution? A smoky Mezcal Paloma — just enough fire to echo the grill, with citrusy sparkle to lift every bite.

    Why it works: Mezcal’s smoky backbone loves char. The grapefruit and lime bring brightness, and bubbles make it refreshing — a perfect match for seared, juicy beef.

    Mezcal Paloma Recipe

    • 2 oz joven mezcal (we love Del Maguey Vida)
    • 1 oz fresh grapefruit juice
    • 0.5 oz fresh lime juice
    • 0.5 oz agave syrup
    • Pinch of sea salt
    • Top with grapefruit soda (Fever Tree or Jarritos preferred)
    • Serve over ice with a salted rim and a grilled grapefruit wedge
    Photo by Nano Erdozain on Pexels.com

    Instead of: Rosé with BBQ chicken

    Pair This: Chilled Cru Beaujolais with Sticky Drumsticks

    We all love a crisp rosé — but sticky, charred BBQ chicken needs a bit more muscle and complexity. Cru Beaujolais, like Morgon or Fleurie, is juicy, earthy, and vibrant, with enough savory backbone to stand up to sweet BBQ sauce.

    Why it works: Gamay offers bright red fruit with silky tannins and a touch of minerality, which harmonizes with sticky sauces and caramelized skin.

    Try This Pairing:
    Dish: Grilled BBQ chicken drumsticks with peach-bourbon glaze
    Wine: Jean Foillard Morgon Côte du Py — a natural, elegant, chilled red that will blow minds

    Photo by Macourt Media on Pexels.com

    Instead of: Sauvignon Blanc with grilled corn

    Pair This: Dry Riesling with Elote

    Sauv Blanc is the obvious choice for grilled corn, but take it next level: grilled elote-style corn slathered with mayo, lime, cotija, and chili powder needs dry Riesling with nerve, not just zip.

    Why it works: Dry Riesling can handle spice, citrus, and creamy elements. Its petrol-mineral quality adds depth, and the acidity balances every bite.

    Try This Pairing:
    Dish: Mexican-style grilled corn with lime crema and tajín
    Wine: Dönnhoff Riesling Trocken — Germany’s clean, dry stunner with citrus and stone

    Photo by Airam Dato-on on Pexels.com

    Instead of: Pinot Grigio with grilled shrimp

    Pair This: Txakolina with Spicy Shrimp Skewers

    Pinot Grigio often fades into the background. You need something with zing and a little sparkle. Enter Txakolina — the zingy, slightly spritzy Basque wine you’ve been missing.

    Why it works: High acidity, a touch of salinity, and effervescence = shrimp’s new best friend.

    Try This Pairing:
    Dish: Chili-lime grilled shrimp skewers
    Wine: Ameztoi Txakolina — crisp, citrusy, electric on the tongue

    Instead of: Sweet frozen Daiquiri

    Pair This: Watermelon & Basil Gin Fizz

    Instead of toothache-sweet slush, opt for something that feels like a frozen treat but keeps its structure. This Watermelon Basil Gin Fizz is light, herbaceous, and juicy — a cocktail that says picnic sophistication.

    Watermelon Basil Gin Fizz Recipe

    • 2 oz gin (we love Hendrick’s for its floral notes)
    • 1 oz fresh lime juice
    • 1 oz basil simple syrup (see below)
    • 2 oz fresh watermelon juice
    • Top with soda water
    • Shake, strain into a Collins glass with ice, and garnish with basil sprig

    Basil Simple Syrup:
    Simmer 1 cup sugar + 1 cup water + 1 cup fresh basil for 5 mins. Cool, strain, and bottle.

    Photo by Henrik Pfitzenmaier on Pexels.com

    Instead of: Bourbon neat by the firepit

    Pair This: Peach Bourbon Smash with Grilled Stone Fruit

    Nothing says summer like stone fruit and bourbon, but ditch the neat pour for a Peach Smash that’s smoky, sweet, and made for golden hour sipping.

    Peach Bourbon Smash Recipe

    • 2 oz bourbon
    • 3 slices grilled peach
    • 0.75 oz lemon juice
    • 0.5 oz honey syrup (1:1)
    • Mint leaves
    • Muddle peach and mint, shake with ice, double strain over crushed ice
    • Garnish: grilled peach wedge + mint sprig

    Why it works: The grill’s caramelization meets bourbon’s vanilla warmth; mint and lemon bring brightness.

    Bonus Pairing: Dessert Edition

    Instead of: Marshmallow s’mores with sticky port
    Pair This: Toasted Coconut Ice Cream + Cream Sherry

    Summer deserves a cool, creamy ending. Toasted coconut gelato or ice cream with a pour of Amontillado or Cream Sherry hits nutty, buttery notes that mirror each other with elegance.

    Why it works: The oxidative aging of sherry delivers a toasted nut character that resonates with coconut, while the sweetness stays in balance.

    A Summer of Swaps

    The point of summer is fun, freedom, and freshness — so why stick with the same old wine and spirits? By making just a few creative swaps, you can surprise and delight your guests with unexpected pairings that enhance every grilled bite and sun-drenched laugh.

    Photo by Antoni Shkraba Studio on Pexels.com

    So go ahead — Pair This, Not That — and bring the same creativity to your backyard as you do to your glass. Cheers 🍷🍸☀️

    Cover Photo by Lazarus Ziridis on Pexels.com

  • Flamenco, Folklore, and Fine Print

    Flamenco, Folklore, and Fine Print

    Decoding Spanish Wine Laws.

    Ah, Spain. Land of siestas, fiestas, jamón ibérico, and—of course—vino that spans everything from rustic reds aged in dusty cellars to crisp Albariños served seaside with octopus. If you’ve already explored the strict hierarchies of French AOCs and Italy’s quality-focused DOCGs, prepare to dance to a slightly different beat—because Spain’s wine law is a flamenco of structure, tradition, and a little rebel heart.

    Let’s swirl and sip our way through Spain’s classification system and how it compares to its Gallic and Italic cousins—with some myth-busting and lore-taming along the way.

    A Pyramid with Flamenco Shoes

    Spain’s wine classification system, like France’s and Italy’s, is built on a quality pyramid—but Spain’s version is both more relaxed in practice and more nuanced in regional autonomy.

    Here’s the main structure from base to peak:

    Vino de Mesa (Table Wine)

    The base of the pyramid, now rarely used or exported, these are basic wines with no geographical indication. Often simple blends.

    Fun Fact: Due to stricter laws for higher categories, some excellent wines (especially early on) chose to remain labeled as table wine—just like Italy’s famous Super Tuscans did in their rebellious youth.

    Vino de la Tierra (VdLT)

    Think of this like France’s Vin de Pays or Italy’s IGT. These wines have a geographical indication, but not the stringent rules of higher classifications.

    Debunking Time:
    “Vino de la Tierra is cheap and low-quality.”
    ❌ Nope!
    While it’s often priced affordably, many boutique producers use VdLT to work outside the box with international varietals or blends. It’s a creative sandbox—like a Tempranillo-Syrah blend from Castilla y León that sings louder than any DO neighbor.

    Denominación de Origen (DO)

    This is the workhorse of Spanish wine classification—similar to France’s AOC or Italy’s DOC. DO wines must follow specific regulations regarding grape types, yields, aging, and geographic sourcing.

    There are currently 70+ DOs, covering famed regions like:

    • Rueda – crisp, citrusy Verdejo
    • Rías Baixas – home of Albariño
    • Priorat – intense reds from old vines
    • La Mancha – one of the largest in Europe
    • Navarra – a rosado rebel with a growing reputation

    Denominación de Origen Calificada (DOCa or DOQ in Catalonia)

    Spain’s top-tier designation, reserved for wines from exceptionally consistent regions. So far, only two regions wear this crown:

    • Rioja DOCa
    • Priorat DOQ (in Catalonia)

    How it compares:

    • Like Italy’s DOCG and France’s Grand Cru AOC, DOCa wines must pass stricter quality and aging criteria, and the wineries must bottle their wines within the region itself.

    Lore-Tamer:
    “All the best Spanish wine is from Rioja.”
    🚫 Not anymore!
    While Rioja deserves its fame, Priorat, Bierzo, Ribera del Duero, and even Canary Island wines are winning hearts, medals, and Michelin-starred wine lists across the globe.

    Vino de Pago (VP) – The Spanish Wild Card

    Unique to Spain (introduced in 2003), this elite category doesn’t fit neatly into a pyramid. Instead, it elevates individual estates or vineyards that demonstrate top-tier quality and distinctiveness.

    To qualify, a pago must:

    • Have its own microclimate and terroir
    • Use estate-grown grapes only
    • Meet DO-level production standards or higher

    Examples include:

    Think: Spain’s answer to France’s Grand Cru single-vineyards—but regulated at the national level.

    Photo by Grape Things on Pexels.com

    Aging Gracefully

    Spain adds another twist: aging classifications that often appear on labels regardless of the region.

    Here’s the cheat sheet for red wines (rules vary slightly by region):

    LabelMinimum AgingBarrelBottle
    Crianza2 years6 months18 months
    Reserva3 years12 months24 months
    Gran Reserva5 years18 months42 months

    Note: White and rosado wines require less time overall.

    Fun Misconception:
    “Gran Reserva = Best wine.”
    🤔 Not always. Aging tells you how long it matured, not how good it is. Some wines age beautifully; others lose their soul if forced to sit too long. Context is key—and sometimes a fresh, fruit-forward Crianza pairs better with tapas than a leathery Gran Reserva.

    Autonomy and Identity

    One major difference between Spain and its neighbors? The autonomous power of regions. Spain’s 17 Autonomous Communities (like Galicia, Catalonia, Andalusia) have significant say in how their DOs are governed. Some even overlap political tensions—Catalonia’s DOs often distinguish themselves from national Spanish identity.

    This regional independence is part of what gives Spain such breathtaking diversity—in grapes, styles, and labeling practices.

    Native Grapes, No Apologies

    Spain is home to over 400 native grape varieties, though fewer than 20 dominate production. Among them:

    • Tempranillo – Spain’s signature red grape, known by many names (Tinta del País, Cencibel, Ull de Llebre).
    • Garnacha – The Spanish Grenache, spicy and ripe.
    • Albariño – Citrus-kissed white from Galicia.
    • Verdejo – Zesty, often underestimated.
    • Godello, Mencía, Bobal, Trepat – hidden gems waiting to be discovered.

    Lore-Tamer:
    “Spain = just Rioja reds.”
    ⛔ Nope. Spain offers volcanic whites from the Canaries, slate-soaked reds from Priorat, coastal charm in Albariño, and fizzy fun in Cava.

    Comparative Snapshot: Spain vs France vs Italy

    FeatureSpainFranceItaly
    Entry-LevelVino de MesaVin de FranceVino da Tavola
    PGI/IGT TierVino de la TierraIGP (Vin de Pays)IGT
    Main ClassificationDOAOC/AOPDOC
    Highest TierDOCa/DOQ, Vino de PagoGrand Cru, Premier Cru (AOC)DOCG
    Estate ClassificationVino de PagoChâteau system, Grand CruLess formalized
    Aging TermsCrianza, Reserva, Gran ReservaRegion-dependentRiserva, Superiore
    Regional AuthorityHigh autonomy in regionsCentralized via INAOMixed (Central and Regional)

    What Makes Spain Special?

    Photo by Mark Stebnicki on Pexels.com

    Spain’s wine laws balance tradition with experimentation, allowing producers the freedom to create expressive, terroir-driven wines—while offering enough structure to protect authenticity and regional identity.

    So whether you’re sipping a flinty Godello from Valdeorras, a powerful Garnacha from Aragón, or a seductive Tempranillo from Ribera del Duero, you’re drinking more than just fermented grape juice.

    You’re tasting a nation that knows its roots but isn’t afraid to dance to its own rhythm. 🍷

    Cover Photo by Grape Things 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

  • Sangria: A Storied Sip Through Time, Terroir, and Tradition

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

    Sangria isn’t just a fruity summer sipper—it’s a centuries-old wine tradition that’s steeped in history, shaped by terroir, and endlessly customizable. This refreshing wine punch has evolved from ancient practices into a beloved warm-weather drink enjoyed around the world.

    In this post, we’ll explore Sangria’s history, grape varietals, cultural cousins, and offer you a few vibrant recipes and pairings to make your own unforgettable pitcher this season.

    A Brief History of Sangria

    Roman Origins

    The roots of Sangria trace back to 200 B.C., when the Romans planted vineyards throughout the Iberian Peninsula. They often mixed wine with water, herbs, and fruits to improve flavor and ensure safe drinking. This laid the foundation for fruit-infused wine traditions across Europe.

    Moorish Influence & Medieval Spices

    In the Middle Ages, wine-based drinks like hippocras (wine spiced with cinnamon, ginger, and clove) became popular. The Moors introduced distillation to Spain, paving the way for brandy—now a key Sangria ingredient.

    The Rise of Sangria

    By the 18th century, Spain had embraced a red wine punch known as Sangria, named after sangre (Spanish for “blood”) due to its deep red hue. It gained popularity in the Americas in the 19th century and skyrocketed into global stardom after being served at the 1964 World’s Fair in New York.

    Photo by Aida Shukuhi on Pexels.com

    Wines & Grape Varietals Used in Sangria

    A great Sangria starts with good wine. Here are the key grapes to know:

    Red Wines for Classic Sangria

    • Garnacha (Grenache): Juicy, low-tannin, strawberry-forward
    • Tempranillo: Earthy, structured, with subtle spice and red fruit

    White Wines for Sangria Blanca

    • Albariño: Citrus-zesty, coastal, floral
    • Verdejo: Crisp, melon-like, herbal
    • Cava (Sparkling): Spain’s dry bubbly—adds zest and elegance

    Rosé Wines

    • Dry Spanish or Provençal rosés offer bright berry notes and beautiful color, perfect for spring and summer takes.

    Sangria’s Global Cousins: Wine-Based Refreshers Around the World

    🇪🇸 Tinto de Verano (Spain)

    Red wine + lemon soda. Simple, refreshing, less sweet than Sangria.

    🇪🇸 Kalimotxo (Basque Country)

    Red wine + cola with a twist of lime. Bold and unexpectedly delicious.

    🇺🇾 Clericó (Argentina, Uruguay)

    White wine-based punch with tropical fruits. Often served during holidays.

    🇩🇪 May Wine (Germany)

    White wine with sweet woodruff and strawberries—sipped in springtime.

    🇪🇸 Zurra (Spain)

    A richer, brandied variation of Sangria with stone fruits and sometimes fortified wines.

    Sangria Styles & Variations

    1. Traditional Red Sangria

    • Base: Garnacha or Tempranillo
    • Add: Oranges, apples, lemons, brandy, sugar
    • Taste: Juicy, bright, slightly spiced

    2. White Peach Sangria

    • Base: Albariño or dry Riesling
    • Add: Peaches, apples, pears, elderflower liqueur
    • Taste: Light, floral, elegant

    3. Rosé Berry Sangria

    • Base: Dry Rosé
    • Add: Strawberries, raspberries, orange slices, Aperol
    • Taste: Fruity, citrusy, vibrant pink hue

    4. Sparkling Sangria

    • Base: Cava or Prosecco
    • Add: Berries, citrus, mint, Grand Marnier
    • Taste: Effervescent and celebratory
    Photo by Charlotte May on Pexels.com

    How to Serve Sangria Like a Pro

    • Glassware: Stemless wine glasses or goblets
    • Presentation: Serve in clear pitchers to show off the fruit
    • Garnish: Fresh mint, basil, citrus wheels, edible flowers
    • Tip: Add ice to individual glasses, not the pitcher, to prevent dilution

    Perfect Pairings for Warm Weather Sangria

    • Classic Red Sangria: Tapas, grilled meats, Manchego cheese
    • White Peach Sangria: Shrimp ceviche, summer salads, goat cheese crostini
    • Rosé Sangria: Charcuterie, watermelon & feta salad, berry tarts
    • Sparkling Sangria: Brunch fare, fried appetizers, picnic plates

    Three Sangria Recipes to Try This Season

    🍊 Classic Red Sangria

    Ingredients:

    • 1 bottle Garnacha or Tempranillo
    • 1 orange, sliced
    • 1 lemon, sliced
    • 1 apple, diced
    • 2 oz Spanish brandy
    • 2 tbsp sugar
    • Splash of soda water (optional)

    Instructions:
    Macerate fruit and sugar for 15 minutes. Add wine and brandy. Chill 2–4 hours. Serve over ice.

    🍑 White Peach Sangria

    Ingredients:

    • 1 bottle Albariño or dry Riesling
    • 2 peaches, sliced
    • 1 green apple, sliced
    • 1 pear, sliced
    • 1 oz elderflower liqueur
    • 1 oz brandy
    • 1 tbsp honey

    Instructions:
    Combine all, stir well, and chill 4 hours. Garnish with fresh mint before serving.

    🍓 Rosé Berry Sangria

    Ingredients:

    • 1 bottle dry rosé
    • 1 cup strawberries, halved
    • 1/2 cup raspberries
    • 1 orange, sliced
    • 2 oz Aperol
    • Splash of lemon-lime soda

    Instructions:
    Combine ingredients, chill for 2 hours, and serve cold over ice.

    Raise a Glass to Spring & Summer

    Sangria is more than a drink—it’s a celebration of wine, fruit, and fellowship. It reflects the soul of the regions that created it and adapts effortlessly to fresh fruit, seasonal vibes, and local wines.

    Whether you’re hosting a brunch, planning a beach picnic, or simply relaxing on the porch, Sangria is your invitation to slow down, sip, and savor.

    Salud! 🍷

    🔗 Want more wine knowledge, pairing tips, and cocktail stories?

    Subscribe and/or follow us on Instagram @SOMMandSOMM for more recipes, regional wine deep-dives, and seasonal pairing guides.

    Cover Photo by Alec Adriano 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

  • 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

  • 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 🍷

  • A Feast of Revelry, History, and Unforgettable Pairings

    A Feast of Revelry, History, and Unforgettable Pairings

    Laissez les bons temps rouler! As beads fly through the air and jazz trumpets wail through the streets, it’s easy to get lost in the revelry of Mardi Gras. But how did this dazzling, over-the-top celebration begin? More importantly, how can we pair the best wines and cocktails with the rich, decadent cuisine that defines this feast of indulgence?

    Photo by Polina u2800 on Pexels.com

    The Origins of Mardi Gras: More Than Just Beads and Beignets

    Mardi Gras, or “Fat Tuesday,” has roots that stretch deep into medieval Europe, evolving from ancient Roman festivals celebrating the arrival of spring. As Christianity spread, these raucous festivals became intertwined with the pre-Lenten feasting season. French settlers brought the tradition to Louisiana in the 17th century, and by the 19th century, Mardi Gras had evolved into the colorful, masked celebration we know today.

    The official colors—purple for justice, green for faith, and gold for power—were chosen in 1872 by the Rex Organization, one of New Orleans’ most famous Mardi Gras krewes. Today, Mardi Gras isn’t just a party—it’s a cultural phenomenon, a last hurrah before the austerity of Lent, and a culinary extravaganza deserving of spectacular wine pairings.

    Wine Pairings for Classic Mardi Gras Fare

    Mardi Gras cuisine is as bold as the festival itself, featuring an array of Cajun and Creole delights. Here’s how to pair wines with some of the most iconic dishes:

    Jeremy Thompson, CC BY 2.0, via Wikimedia Commons

    Gumbo & White Rhône Blend

    A steaming bowl of gumbo, thick with seafood, sausage, and the holy trinity (onion, bell pepper, celery), needs a wine with enough weight to stand up to its smoky, spicy complexity. A white Rhône blend—like a Marsanne-Roussanne-Viognier mix—offers richness, spice, and just enough acidity to balance the roux’s depth.

    Jambalaya & Cru Beaujolais

    The spice-laden, tomato-based jambalaya, packed with shrimp, chicken, and andouille sausage, demands a wine that won’t clash with its boldness. A fruity yet structured Cru Beaujolais, such as Morgon or Fleurie, brings juicy red fruit notes with just the right touch of earthiness to complement the dish’s smoky kick.

    Crawfish Étouffée & Chenin Blanc

    This buttery, smothered crawfish dish pairs beautifully with a dry or off-dry Chenin Blanc from Vouvray or South Africa. The wine’s bright acidity cuts through the richness, while its notes of pear and honeysuckle enhance the natural sweetness of the crawfish.

    King Cake & Sauternes

    No Mardi Gras is complete without King Cake, that sugary, cinnamon-laced pastry crowned with glittering icing in purple, green, and gold. A luxurious glass of Sauternes (or even a late-harvest Gewürztraminer) complements the cake’s sweetness with its own honeyed richness and vibrant acidity.

    The Voodoo Queen: A Mardi Gras Cocktail to Remember

    To truly embrace the spirit of the season, let’s craft a cocktail as colorful and mystical as Mardi Gras itself: The Voodoo Queen. This spellbinding sipper blends Caribbean spice, Creole flair, and just the right amount of voodoo magic.

    The Voodoo Queen
    Ingredients:

    • 2 oz dark rum
    • ¾ oz passion fruit liqueur
    • ½ oz lime juice
    • ½ oz falernum
    • ¼ oz absinthe rinse
    • ½ oz orgeat syrup
    • 2 dashes Peychaud’s bitters
    • Crushed ice
    • Lime wheel & edible purple orchid for garnish

    Instructions:

    1. Rinse a tiki glass or coupe with absinthe and discard the excess.
    2. In a shaker, combine rum, passion fruit liqueur, lime juice, falernum, orgeat, and bitters.
    3. Shake vigorously with ice, then strain into the prepared glass over crushed ice.
    4. Garnish with a lime wheel and an edible purple orchid.
    5. Raise your glass and prepare to toast!

    Laugh Loud, Feast Well, and Dance On

    Here’s to beads that don’t break, hurricanes that don’t knock us down, and a feast so grand it makes even Bacchus blush! May our glasses stay full, our laughter stay loud, and may we all find the baby in the King Cake—just not in our drink! Santé, y’all!

    Gregory Dean, SOMM&SOMM

    So go forth, celebrate, and pair boldly. Mardi Gras is a time of indulgence, joy, and culinary adventure. Whether you’re sipping a Beaujolais with your jambalaya or letting the Voodoo Queen cast her cocktail magic, let the good times roll!

    Cover photo credit: Tulane Public Relations, CC BY 2.0, via Wikimedia Commons

  • Wine & Spirits of the Zodiac

    Wine & Spirits of the Zodiac

    A Cosmic Guide to Your Perfect Pour.

    We love finding connections between personalities, traits, styles, and experiences with the various expressions of wine and spirits. This passion has been on full display in our recent articles The Artistry of Wine, An Intricate Dance Between Poetry and Wine, and Sipping the Notes. Exploring how flavors, textures, and aromas intertwine with personality and emotion is a journey that never ceases to fascinate us.

    Pearson Scott Foresman, Public domain, via Wikimedia Commons

    The stars have guided sailors, farmers, and romantics alike, but have you ever let them guide your wine or cocktail selection? Astrology has long been associated with personality traits, fortunes, and fate, so why not extend that celestial insight to our drink choices? With the Chinese New Year recently celebrated, there’s a fascinating parallel between Western zodiac signs and the symbolic significance of the lunar calendar. Both systems influence celebrations, personality interpretations, and even what flavors we gravitate toward.

    The zodiac in a round dance around the world, from Les etoilles animées, by J.J. Grandville, 1847, coloured engraving

    Let’s journey through the twelve astrological signs, uncovering their origins and pairing each with a wine or spirit that perfectly complements its traits. Plus, we’ve included an interactive cocktail recipe for each sign—because the best way to embrace your celestial self is with a perfectly paired drink in hand.

    Capricorn (December 22 – January 19) – Ambitious, Disciplined, and Refined

    Wine Pairing: Bordeaux – Structured, elegant, and built to age.
    Spirit Pairing: Scotch – Complex, refined, and timeless.
    Cocktail: The Classic Capricorn (inspired by the Rob Roy)
    Ingredients:

    • 2 oz Scotch
    • 0.5 oz sweet vermouth
    • 2 dashes Angostura bitters
      Stir with ice and strain into a coupe. Garnish with a cherry.

    Aquarius (January 20 – February 18) – Innovative, Free-Spirited, and Unique

    Wine Pairing: Orange Wine – Unconventional, thought-provoking, and distinctive.
    Spirit Pairing: Absinthe – Visionary, artistic, and ahead of its time.
    Cocktail: The Electric Aquarius (inspired by the Corpse Reviver #2)
    Ingredients:

    • 1 oz absinthe
    • 1 oz elderflower liqueur
    • 2 oz tonic water
      Build over ice in a highball glass and garnish with a lemon wheel.

    Pisces (February 19 – March 20) – Dreamy, Romantic, and Intuitive

    Wine Pairing: Riesling – Lush, poetic, and expressive.
    Spirit Pairing: Lavender Gin – Ethereal and enchanting.
    Cocktail: The Mystic Mermaid (inspired by the Bees Knees)
    Ingredients:

    • 2 oz lavender gin
    • 0.5 oz lemon juice
    • 0.5 oz honey syrup
      Shake with ice and strain into a coupe. Garnish with edible flowers.

    Aries (March 21 – April 19) – Bold, Fiery, and Adventurous

    Wine Pairing: Zinfandel – Robust, spicy, and energetic, just like Aries.
    Spirit Pairing: Mezcal – Smoky, intense, and unapologetically bold.
    Cocktail: Spicy Aries Smash (inspired by the Mezcal Mule)
    Ingredients:

    • 2 oz mezcal
    • 1 oz lime juice
    • 0.5 oz honey syrup
    • 2 slices jalapeño
    • 2 dashes orange bitters
      Muddle jalapeño in a shaker, add all ingredients, shake with ice, and strain into a rocks glass over fresh ice. Garnish with a lime wheel.

    Taurus (April 20 – May 20) – Sensual, Earthy, and Indulgent

    Wine Pairing: Cabernet Sauvignon – Luxurious, full-bodied, and grounded.
    Spirit Pairing: Cognac – Refined and complex with deep, earthy undertones.
    Cocktail: Velvet Bull (inspired by the Brandy Alexander)
    Ingredients:

    • 1.5 oz Cognac
    • 0.5 oz crème de cacao
    • 1 oz heavy cream
    • Grated nutmeg for garnish
      Shake all ingredients with ice and strain into a chilled coupe. Garnish with grated nutmeg.

    Gemini (May 21 – June 20) – Playful, Curious, and Witty

    Wine Pairing: Sauvignon Blanc – Crisp, zesty, and ever-changing.
    Spirit Pairing: Gin – Botanical, versatile, and endlessly creative.
    Cocktail: The Gemini Spritz (inspired by the French 75)
    Ingredients:

    • 1.5 oz gin
    • 0.5 oz elderflower liqueur
    • 2 oz sparkling wine
    • 1 oz soda water
      Build in a wine glass over ice, stir gently, and garnish with a lemon twist.

    Cancer (June 21 – July 22) – Nurturing, Sentimental, and Comforting

    Wine Pairing: Chardonnay – Warm, inviting, and soothing.
    Spirit Pairing: Rum – Sweet, nostalgic, and full of depth.
    Cocktail: The Cozy Crab (inspired by the Painkiller)
    Ingredients:

    • 2 oz aged rum
    • 1 oz coconut cream
    • 0.5 oz lime juice
      Shake with ice and strain into a chilled coupe. Garnish with grated cinnamon.

    Leo (July 23 – August 22) – Charismatic, Bold, and Regal

    Wine Pairing: Champagne – Effervescent, luxurious, and always the center of attention.
    Spirit Pairing: Bourbon – Strong, commanding, and unforgettable.
    Cocktail: The Golden Lion (inspired by the Gold Rush)
    Ingredients:

    • 2 oz bourbon
    • 0.5 oz honey syrup
    • 0.5 oz lemon juice
    • Champagne top-off
      Shake bourbon, honey syrup, and lemon juice with ice, strain into a coupe, and top with Champagne.

    Virgo (August 23 – September 22) – Practical, Detail-Oriented, and Sophisticated

    Wine Pairing: Grüner Veltliner – Crisp, precise, and refreshingly complex.
    Spirit Pairing: Vodka – Clean, structured, and classic.
    Cocktail: The Meticulous Martini (inspired by the Vodka Martini)
    Ingredients:

    • 2 oz vodka
    • 0.5 oz dry vermouth
    • 2 dashes orange bitters
      Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

    Libra (September 23 – October 22) – Charming, Balanced, and Sophisticated

    Wine Pairing: Pinot Noir – Elegant, harmonious, and effortlessly balanced.
    Spirit Pairing: Amaretto – Smooth, sweet, and socially engaging.
    Cocktail: The Libra Harmony (inspired by the Amaretto Sour)
    Ingredients:

    • 1.5 oz amaretto
    • 1 oz lemon juice
    • 0.5 oz simple syrup
    • Club soda
      Build in a highball glass over ice and top with club soda. Garnish with a lemon wheel.

    Scorpio (October 23 – November 21) – Intense, Mysterious, and Passionate

    Wine Pairing: Syrah – Deep, smoky, and enigmatic.
    Spirit Pairing: Amaro – Dark, brooding, and complex.
    Cocktail: The Dark Scorpion (inspired by the Black Manhattan)
    Ingredients:

    • 1.5 oz amaro
    • 1 oz rye whiskey
    • 0.5 oz black walnut liqueur
      Stir with ice and strain into a rocks glass. Garnish with an orange peel.

    Sagittarius (November 22 – December 21) – Adventurous, Free-Spirited, and Optimistic

    Wine Pairing: Malbec – Bold, vibrant, and full of life.
    Spirit Pairing: Tequila – Fun-loving, daring, and celebratory.
    Cocktail: The Wanderlust Paloma (inspired by the Paloma)
    Ingredients:

    • 2 oz tequila
    • 1 oz grapefruit juice
    • 0.5 oz lime juice
    • 0.5 oz agave syrup
    • Club soda
      Build over ice in a highball glass and top with club soda. Garnish with a grapefruit wedge.
    Photo by Tahir Osman on Pexels.com

    A Toast to the Stars

    Whether you’re an assertive Aries sipping a Spicy Smash or a dreamy Pisces enjoying an ethereal lavender gin ‘tini, the zodiac offers a celestial guide to enhancing your drinking experience. While astrology and wine pairings may not be scientific, they are undeniably fun—so why not embrace the cosmic influence on your next drink choice? Cheers to exploring the stars, one sip at a time!

    Which zodiac pairing is your favorite? Let us know in the comments, and don’t forget to tag us on social media with your cosmic cocktails!