A few weeks ago as I was scrolling I saw a video of a bartender pouring espresso into a flute of Champagne, they coined it “Champresso.” I immediately balked and said: “NO.” But, I was bullied into trying it. My friend and I were having a co-working day at Highly Likely in West Adams, they were kind enough to make it for us ($20), one exception, they only had Prosecco. I won’t keep you in suspense, It was awful, 0/10 - do not recommend. I wanted my money back. The (HOT) espresso completely took over the prosecco and it became something that resembled a warm stout beer. You could no longer taste the prosecco at all. It was just not good. To be fair, my friend added some sweet syrup to it and proclaimed it was then delicious, I still didn’t agree.

Here’s the thing, I don’t like cocktails. I like wine, I like martinis, and I like water. There is no in between for me, ok maybe a negroni (but the inconsistency!). Overall, cocktails always feel overdone, too sweet, and impossibly syrupy to me. Even my beloved margarita has faded in my life since I moved to LA, no one can do it like NYC’s Blockheads (RIP). But, I’ve been trying to expand my horizons, so this week, let’s discuss good wine cocktails. For those of you like me that can’t drink another sugar bomb, but like you’re wine with a little extra kick.

Regional Spotlight: Five Weeks of Georgian Wine - Kakheti

Before we journey down the wine cocktail road, let’s make a pitstop in a place that deserves more praise for their winemaking: Georgia.

I love Georgian wine. There’s just something about it. It’s fresh, there’s a distinct taste and texture, and it’s rarely found on menus making it a surprise every time I spot it. So, just like South Africa a few weeks ago, we’re going on another adventure. This time into the regions that make Georgian wine what it is today.

We’re going to start with the heartland of Georgia’s winemaking, Kakheti. This represents one of the world’s great wine regions where ancient winemaking tradition is still alive, and where the wines range from textured amber whites to deeply colored reds.

Speaking of ancient, Georgian winemaking is very old, dating back to 6000 BC, this would make it the first to do it. Archeologists found pottery shards 8000 years old showing that they were fermenting grapes long before anyone else. And it’s still a part of their culture today, with winemakers returning to that very pot - called the qvevri. It’s a large, egg-shaped clay vessel used to ferment, age, and store wine. Traditionally, it’s buried in the ground, where the surrounding earth helps moderate temperature.

Within Georgia, the region you are likely to come across first is Kakheti, located in eastern Georgia, sitting on the mountains dividing Europe and Asia (Caucasus Mountains). It’s a broad region, with varied soil, sun exposure and elevation. They also don’t exclusively use the qvevri in this region, so basically, it’s not a monolith but you will be tasting something different than you typically have in your glass. And the biggest reason why are the grapes, all of Georgia (especially Kakheti) use mostly indigenous grapes for their wine. Here are some of the most important to know according to Georgia’s National Wine Agency:

• Rkatsiteli: One of Georgia’s most widely planted white grape varieties. They are fresh wines with citrus and apple notes, but after extended skin contact time in the qvevri, they become golden and more structured with notes of honey and spice.

• Saperavi: Kakheti’s signature red and a very important grape for Georgia. These inky reds have notes of dark berry, black cherry, and they have equal parts acid and tannin.

• Mtsvane Kakhuri: Their aromatic white grape! Aromas of white peach, citrus and tropical fruit, it’s often blended.

• Kisi: Another white grape that is known for being very expressive, but after time in the qvevri can be very textured, one of my favorite parts about Georgian wine.

I would start here on your Georgian wine journey. It’s a completely different wine experience to me and it all comes down the qvevri, it turns a lot of those white wines into amber/orange wines that are full of flavor. When I was in Italy last month I went to a vineyard that was testing fermenting wine in the qvevri, I have a feeling it’s only going to get more popular. Also, most Georgian wine is natural (I know, I know), but their take on natural has a level of refinement that I’m comfortable with and love. As we know, “natural wine” is very loosely defined.

Here are some Kakheti producers to look for next time you are at the wine shop:

• Pheasant’s Tears: They are a major player in the international Georgian wine game, and make some incredible single varietals.

• Tchotiashvili: Their traditional approach is paramount to their brand. It’s a good opportunity to taste the texture I was mentioning.

• Teliani Vineyards: They might be the easiest to find since they recently expanded into California with their first US warehouse. They aren’t known for being the most traditional, but you gotta start somewhere.

• Cradle of Wine: Georgian wine is more known for its white/amber/orange, but Saperavi is worth checking out, and apparently they make a great one.

Wine in Culture: Wine Cocktails

I first got introduced to wine cocktails from my grandmother (nana). She loved a white wine spritzer. She would go into her fridge, grab a bottle of white wine (usually Chardonnay) and fill it almost to the top of glass and then she would top it with just a dash of club soda. I thought it was so bizarre back then, now I absolutely love it (with a few additional ingredients). Years later while living in NYC, I adopted her 3 parts wine to 1 part soda or juice, but with “Champagne” and orange juice. These were the bottomless mimosa days. Those brunches almost killed me. But, here’s the thing, wine cocktails are amazing, they have just gotten a very bad rap. And, things like “Champresso” aren’t helping. The best cocktails allow the wine’s flavors to still be a part of the experience, they enhance the wine instead of concealing it. So, let’s re-write the script on wine cocktails, here are some that I think are worth your time.

Before we get to the list. Let’s start with a few of my personal guardrails:

• Use wine you actually like: Do you enjoy drinking Yellowtail? No? Don’t try it in your cocktail.

• A few days old? No problem: I actually think it’s a flex to use wine that is a little past its prime. Taste it first, not at its best, but still has all the qualities you loved about it? Use it!

• Maybe skip the simple syrup: All of my recipes are tried and true and don’t have any added sweetness. I really don’t think you need it, but if that’s your thing, do it! Some liqueurs/sodas have a little bit of added sugar already, I use them sparingly.

• Sub juice for the real thing: Why use juice when you have lemons and oranges at home? Squeeze them!

I think wine cocktails belong in three distinct categories: White, Sparkling, and Red. Let’s go through each one.

White Wine Cocktails

With these cocktails, we’re going to preserve the wine’s freshness, aromatics, and minerality, no simple in sight.

• The White Wine Spritz (Thanks, Nana)

  • Ingredients: Ice, dry white wine, club soda, lemon peel, fresh herbs

  • Instructions: Let your ancestors tell you when to stop pouring the white wine, my Nana always tells me to add just a pinch more. I also like to microplane a little lemon zest on top, and crack the herbs before dropping them in.

  • Taste: It’s refreshing, like a La Croix with pizazz.

• Cucumber Cooler

  • Ingredients: Ice, dry white wine, club soda, cucumber slices, basil leaves

  • Instructions: If you really want to be fancy, slice your cucumbers the long way and line the glass, don’t muddle or things will turn bitter, and don’t overdo it on the lemon juice.

  • Taste: Like you are on an expensive cruise.

• White Wine & Fino

  • Ingredients: Ice, dry white wine, fino sherry

  • Instructions: Just use a dash of fino.

  • Taste: Savory and saline

• Bicicletta

  • Ingredients: Ice, dry white wine, club soda, Campari, lemon or orange slice

  • Instructions: Again, let your ancestors guide you, I always go light on the Campari.

  • Taste: Bitter and crisp, like you are sitting on the dock in Lake Como

Honorable Mentions:

• Rosé Paloma: Rose, grapefruit soda, squeeze of lime, garnish with grapefruit

• White Port & Tonic: Combine those babies, garnish with mint if you have it

Sparking Wine Cocktails

Mimosas have ruined us. They certainly have ruined me. We deserve better. And no, I don’t think that’s just an Aperol spritz, but I have been guilty of having a few in weak moments. With these cocktails we’re keeping the bubbles, the acid, and the precision of sparkling wine in tact, we’re just giving it a little more of an alcoholic bang for its buck. Use any sparkling that you like, I especially enjoy Cava when making sparkling wine cocktails.

• Refined French 75

  • Ingredients: Ice, shot of gin, fresh lemon juice, brut sparkling wine, the smallest amount of agave (maybe half a spoon)

  • Instructions: Shake the gin, lemon, agave and ice first, put it into a glass without ice and top it with sparkling. I have also used this with a demi-sac sparkling and skipped the agave.

  • Taste: Botanical and clean, it can make you feel very rich

• Sparkling Bitters

  • Ingredients: Brut sparkling, aromatic bitters, lemon twist

  • Instructions: Skip the ice on this one, just build with cold sparkling.

  • Taste: It’s like spicy sparkling wine

• Dry Vermouth Sparkler

  • Ingredients: Brut sparkling, vermouth, twist of lemon

  • Instructions: Drop a little vermouth into your sparkling wine and add a lemon twist.

  • Taste: Herbal and crisp, reminds me of a martini (which I love)

• Elderflower Sparkler

  • Ingredients: Brut sparkling, a little elderflower liqueur of your choosing, dash of lemon juice, twist of lemon

  • Instructions: Pour in the elderflower liqueur and dash of lemon juice first and then top it with sparkling. Use a chilled glass!

  • Taste: floral and citrus, you will feel like all your problems are meaningless

Honorable Mention

• Kir Royale: Sparkling wine with blackcurrant liqueur (can be sweet!) and a lemon peel

Red Wine Cocktails

Sangria is a gift from God, but sometimes it leaves me feeling heavy and I can barely taste the wine. With these we are keeping the red wine at the forefront, but giving it a little boom pow. Note: tannins will ruin your cocktail, go for low tannin options like Gamay, Pinot Noir, Cinsault.

• Tinto de Verano/Red Wine Spritzer

  • Ingredients: Ice, chilled red wine, club soda, fresh lemon juice, lemon or orange peel

  • Instructions: As always, let your ancestors guide you. This is very similar to the white wine spritzer, but I had this in Barcelona and loved it, go easy on the lemon juice, but big on the slices.

  • Taste: Light and airy, like you are summering in Spain

• Red Wine & Bitters

  • Ingredients: Ice, chilled red wine, aromatic bitters, orange peel

  • Instructions: Pour the wine over ice first and then bitters on top, twist that peel on top. If you are feeling it, add a dash of bourbon.

  • Taste: It resembles an old fashioned without the syrup texture

• New York Sour

  • Ingredients: Ice, dry red wine, fresh lemon juice, bourbon

  • Instructions: The traditional recipe calls for simple, but I used Beyonce’s Bourbon and that was sweet enough. Shake the bourbon and lemon and pour it over ice, let the red wine be a floater on top.

  • Taste: Tangy, but also makes you feel like a real housewife (“today drained me”)

Honorable Mention

• Kalimotxo (Calimocho): This may come as a shock, but my favorite thing is combining red wine and diet coke with a lemon slice. It makes me feel like a kid again and no matter how old I get, I’ll always love it. Traditionally, it’s made with Coca-Cola, but I can’t go out like that. Try it. Trust me. Remember, three parts red wine to one part diet coke.

What’s in My Glass: 2020 Opaque Darkness

Last week, while I was doing some research on the benefits of decanting wine, I pulled this red blend from my wine fridge. I had purchased it on a recent trip to the Santa Anna winery a few months ago. If you recall, this was a winery shockingly owned by Stella Rosa. But, here’s the thing - this wine is good (90 points!).

LA’s weather took a dramatic turn in the last week, from sweltering hot to very chilly in the matter of a day. It was a Sunday, I wanted to stay home all day and make soup in my sweats. So, that’s what I did (with a few short excursions), and this wine could not have been a more perfect companion. It’s a full body blend with Zinfandel, Primitivo, Petite Sirah and Petit Verdo. The grapes feel very concentrated, you’re tasting lots of black cherry and ripe plum, but also notes of dark chocolate, espresso, and even a little hint of tobacco. It’s aged in American oak, so you’re getting a lot of coconut on the nose and on the tongue. It’s a dosey too, just under 15% abv, so be careful. But overall, it’s a cozy wine with a lot of character and flavors galore. It’s the type of wine that you can snuggle on the couch with after a bowl of soup, and that’s exactly what I did.

I see they are selling the 2022 online, I would highly recommend decanting that one if you aren’t getting all the same flavors. Cheers!

When I was in my 20s living in NYC, I had a friend who always served wine out of a decanter. It always looked so glamorous and chic, no mind the fact that we were drinking two buck chuck. As he poured that wine from a decanter, I felt like I was being treated to a Grand Cru. You, quite frankly, couldn’t tell me anything.

But, why do we need a decanter? Does it have any real purpose outside of just looking really good and hiding your (possibly cheap) bottle? The truth is, they have a very real purpose. And it’s possible you’ve been using them (and aerators) all wrong. So, let’s get to the bottom of these very fashionable tools and when/if we should use them.

Regional Spotlight: Solvang, CA/Santa Ynez Valley

Before we get to the decanter, let’s talk about a little kitschy town in California. This place is a much needed dopamine hit. It’s styled after Copenhagen, if Copenhagen had a baby with Halloweentown. It’s completely dedicated to the plot with Danish architecture, Danish bakeries, and even a “sausage garden” (We tried it, it was good). And, as it’s located right in the middle of Santa Barbara County, it’s also becoming a popular wine destination.

First, let’s be clear - Solvang itself isn’t a “wine region,” it just happens to be in the heart of the Santa Ynez Valley. I thought it was an AVA, but I was unceremoniously corrected when I visited my first tasting room in Solvang. So, when visiting there, you will find a good chunk of tasting rooms for the SYV, and my loyal Corner visitors know I already covered Santa Barbara County , this time we are hyper-focused on what Santa Ynez has to offer because chances are you will see it in your grocery store.

First, SYV is pretty large and has four mini wine regions within it: Sta. Rita Hills, Ballard Canyon, Los Olivos, Happy Canyon. And the cool part is each region specializes in different things because each one has slightly different geographical/climate implications. This makes for a very fun experience while popping in and out and tasting rooms in Solvang. Here’s how they break down:

• Sta. Rita Hills: This is a cold, windy, maritime region. The Pacific Ocean is a major influence here. That means Pinot Noir thrives, also they are doing some very interesting things with unoaked or minimally oaked Chardonnay.

• Ballard Canyon: This region also has some maritime influences, but it also has slightly warmer inland temps. Therefore, Syrah thrives here, it accounts for more than half of the vines of in the region. All the things you love about Syrah (pepper!) can be found here.

• Los Olivos: This represents the center of the Valley, so it’s full of variety. While Rita Hills and Ballard are on the west and have that colder Pacific influence, Los Olivos is slightly warmer. They plant a lot of Rhone, Bordeaux, Italian, and Spanish varietals. However, my favorite from them was a Zinfandel.

• Happy Canyon: And this is where the pendulum swings. On the east side of SYV sits Happy Canyon and it gets hot. Therefore, this is where you will get those big, bold Cabernets. However, one of my favorites from the whole day was a Cab Franc from Happy Canyon, it practiced restraint and didn’t have that classic California jam feeling. They also make excellent Merlot, Petit Verdot, and surprisingly: Sauvignon Blanc.

But, what’s with Solvang, and what’s with all the Danish influence? According to the town’s official website, it literally was founded by Danish-American settlers in 1911, but it took decades for it to become a proper wine destination. Some could say it was the movie Sideways that put it on the map. Sidenote: the Merlot hate in that movie was insane. Regardless, it’s the perfect stop for discovering all that the Santa Ynez Valley has to offer with walkable tasting rooms. I also hear they go nuts for Halloween, so maybe try going around then.

When you do go, make sure you stop by Lucas & Lewellen’s tasting room, we loved their wine selection and their Pinot was mentioned in Sideways for all you movie fans.

Wine in Culture: To Decant or Not to Decant?

If you are like me, you love entertaining, and if you like entertaining you have lots of glassware, tools, serving dishes etc. Of all my items (that are spilling out of my cabinets), I have a sizable collection of decanters. I love the theater of entertaining, and to me, nothing looks better on a table than wine in a decanter. It feels medieval, almost royal. I absolutely love it. Before I started studying wine, I was a big decanter host, but the truth is…it’s not always needed, and in some cases it can actually be harmful to the wine. So, as I am always on a quest to save the wine, let’s discuss when/how you should use a decanter.

First, let’s discuss what it actually does. Its primary function is broken into two parts:

1. It separates wine from sediment: If a wine is older (or natural ugh), it will have natural sediment from the aging process. Sediment is harmless, but it’s gross, if you have had some in your mouth…you know what I mean.

2. It gives the wine more contact with oxygen: The service area for a bottle’s spout is much smaller than the surface area of any decanter, therefore decanting allows the wine to come into contact with more oxygen. This contact can allow wines to become more expressive given the right circumstances.

So, when should you decant? First off, decanting should be used as a tool, not a tablescape component (I’m saying this to myself). You should always taste the wine first, and then make the decision to decant. If you are getting all the flavors, structure, and textures (no sediment) you desire then there’s no reason to decant. But, if you feel like you are getting the short end of the stick from the bottle (not getting much flavor or aroma, getting lots of tannins, or overpowering oak), it’s time to reach for that decanter. Here are some scenarios when you may want to have it at the ready:

1. You are drinking a very old wine: But, use with caution. Older wines can be delicate and fragile. Pour slowly, and only pour a little and give it another taste. If you already got the gritty sediment in the initial taste, you should absolutely decant, but again - slowly.

2. You are drinking young, full body, high tannin wine: This is where the tasting ahead of time really needs to come in. Wines that are 2-4 years old, have full bodies and lots of tannin can be a little shy with their flavors once the cork is popped, they need to open up. The decanter is basically a high speed train to getting them there faster. This will help them become more expressive, with flavors and aromas. This includes wine like: Cabernet Sauvignon, Syrah, Barolo, Barbaresco etc.

3. You are drinking a full body, structured white wine: For most white wine, when asked if a decanter is needed, the answer will usually be no. Remember how I said it can be harmful to some wines? I was especially referring to highly aromatic whites like Sauvignon Blanc or Gewurtztraminer. Decanting these can result in them losing their delicate flavors, they can’t handle that much air. But, if your white wine is a big boi with lots of structure, decanting can help open it up a bit. This can include wine like: Chardonnay, Chenin Blanc, white Burgundy. But again, taste them first, these varietals can be made in a variety of ways, so it’s possible they won’t have the structure for all this spinning. But forreal: white wine usually doesn’t need to be decanted.

But, what about rosé? Also no. I can’t think of one situation when a rosé would need to be decanted. They exist for their freshness and aromatics, it’s in the name. I would avoid this. And finally, what about sparkling? This is interesting. I was sure that the answer would be no as well, but I did a little research to make sure. Turns out, I was mostly right, it can jeopardize the bubbles. But! According to Wine Enthusiast, a case can be made for some vintage Champagne. However, if you are drinking vintage Champagne, you MUST make sure you really need to decant (taste.it.first), or just test a little. That’s a big investment that could be going to waste.

Before we close, let’s discuss the decanter’s trendy little cousin: The aerator. It mostly does the same thing in a smaller (less chic) package, and is usually attached/placed on the top of a wine bottle. What it won’t do is separate sediment. So, you can apply the same logic to points 2 & 3 above to determine if it’s needed. It will essentially increase the wine’s oxygen exposure as you’re pouring and it will do it quickly, but if you are hoping to allow oxygen to open it a bit more over time like with a decanter, this isn’t the route for you. This is perfect for a solo drink night when you plan to seal the bottle up in a few hours for safe keeping.

So, have you been using the decanter appropriately? In my case, the answer is no. But, I also just use it less frequently because frankly….the wine glass does a lot of the this heavy lifting. All that swirling we’ve been doing? That’s doing the decanter’s job, especially if we’re using the right glass. So, am I hanging up the old girl for good? No, like I said, I love the way they look on a table. But, I will be using them more intentionally.

Wine in My Glass: Baia’s Tsolikouri

I’m currently pulling wines for an upcoming event that I’m consulting for. When I’m building pairings, I always go for wines that will leave a lasting impression. Sure, they should harmoniously marry with the food, but I like wines that can also stand on their own. I love the idea of someone taking a bite and then a sip and saying “oh!” while looking at their glass. I live for this. When my client requested an orange option for the dinner, I immediately ran out and grabbed Baia’s Tsolikouri.

This Georgian wine is one of my absolute favorites, and punches way above its weight. I can’t remember the first time I had it, but it truly embodies everything I love about orange wine. It’s mineral-y, has a sturdy body but no grit or haziness, it has strong flavors of citrus and apricot, lots of bright acid, and its tannin is almost tea like. I love when my wine drinks like tea.

We’ll dig into Georgian wine more in the coming weeks, but overall, I can’t recommend this one enough. If you already love orange wine, this will be very satisfying. If you are new to orange wine, this could be a pleasant surprise. Regardless, give this one a try.

If you are in LA, they sell it at Silver Lake Wines, it’s priced at $33, but I’ve seen it sold between $27-35. Next time you are making flavorful chicken or fish, grab this - it can handle the flavors.

One of the best pairings I’ve ever had was a young Montepulciano d’Abruzzo and popcorn. I didn’t think about, I was home on a Friday night and I wanted popcorn and I wanted wine. The saltiness of the popcorn made the wine feel more fruity, and softened those very strong tannins. I was having the time of my life, I call this soul pairing. Sometimes, I just go off of the wine I want and the food I want, and hope for the best. To me, that’s the best possible way to enjoy wine.

Let me be clear: I could not care less about pairing rules. If you don’t know by now, I don’t care for rules in general. But, some of what I’ve learned has been incredibly helpful and made for some unforgettable dining experiences. And, here’s the thing, once you understand a few core pairing principles, it’s very easy. You’ll be ordering like a sommelier in no time or you’ll just be having fun, up to you.

Regional Spotlight: Paso Robles, CA

Before we get into pairing, let’s discuss a California region you must know and possibly visit. After a trip to Italy and copious amounts of wine, one would think it could be a good time for a break. But, I am committed to the plot and I can never pass up a wine trip: I’m currently in Paso Robles. My dear friend from college and I were long overdue for a trip, and timing wise this made the most sense. Also, it had been bothering me for some time that I hadn’t been. So, what makes Paso so special?

First, the location - it’s central coast. It’s basically the mid-point between SF and LA, about a 3 hr drive from Los Angeles. It’s entirely inland, the entire drive is rolling hills and valleys. Also, the Paso Robles AVA is huge: about 612,000 acres in total, with more than 40,000 acres planted to wine grapes and more than 200 wineries. But, if you think you are getting one expression or one varietal from this region, you would be wrong - it has an incredible amount of micro-climates (especially when looking at west vs. east Paso) due to elevation, soil, and its climate.

Speaking of climate, it feels more like the Mediterranean than California. The days are very hot, but the second the sun goes down it’s a completely different story. I learned this the hard way on our first night. Los Angeles is similar, but this was shocking, it was bone chilling cold out of nowhere, I will be bringing a fur next time I visit. But dramatics aside, this is important because it allows the grapes to fully ripen, giving them a much needed break from the extreme heat (during the summer) every single night.

And finally, the soil, there are 30+ types here, we visited two vineyards and three tasting rooms during our short trip and while the wine had some similar characteristics, the overall taste and expression was varied in every way. That’s due to vineyard soils derived from granite, volcanic rock, marine sedimentary rock, sandstone, mudstone, and calcareous shale. We had the chance to see some of this bedrock at Booker’s estate in their stunning subterranen cellar room cave. We even went to a natural hot springs (it was very interesting…) where you could bathe in the natural minerals of the land.

Just like Napa, Paso is known for big, bold, rich, jammy Cabernets and of course Zinfandels. But, since the 1980s, this area has started to distinguish itself due to Rhône varieties entering the region. Everywhere we went, including lunches/dinners, there were offerings of Syrah, Grenache, Mourvèdre, Viognier. I was trying varietals I had never tasted before, like Graciano at Austin Hope.

Overall, Paso is a quintessential wine destination, and so worth the visit. You can pop into tasting rooms while walking downtown, or you can hop into an uber and visit some of the vineyards in the surrounding area. My only regret was not staying longer - two days is NOT enough.

Here are some of my favorite pours from the trip:

• Austin Hope’s Graciano 2023

• Allegretto’s Sauvignon Blanc 2025

• Serial’s Syrah

• Booker’s Pink and Red Blends (Vertigo & Ripper)

• Indigene’s Cabernet (sold out at the moment, but it will be back!)

Wine in Culture: Pairing Made Easy

There is nothing better than pairing the perfect wine with the perfect food. They almost talk to each other and build a harmonious symphony in your mouth. It is the mountaintop of dining well. And to me, life is too short to not dine well. So, I can give you some great pairings like everyone else on the internet, but I believe in the philosophy of teaching a man (or woman) to fish instead of just feeding them fish. So, here’s the full breakdown, save this for the next time you are out to dinner:

• Fatty foods: look for high acid and/or high tannic wine

• Acidic foods: look for high acid wines

• Spicy foods: look for off-dry or sweeter wines

• Sweet foods: look for sweet wines

• Salty foods: do what you want

• Umami forward foods: look for low tannin wines

That’s it! That’s everything you need to know in a nutshell. But, for the sake of understanding, let’s take it a step further and break it down even more.

Fatty/Rich Foods

This one is always the most fun for me. Fatty foods are fun! They also represent the high/low experience of wine at times, which is a personal favorite of mine. With higher acid wines, you will cut through that fat and the wine’s high acid will soften allowing you to taste more of the flavor. And the tannin will counter the richness and texture of fatty foods. It’s a match made in heaven. Here are some common matches to give it a try:

• Champagne & Fried Chicken

• Albariño & Fried Fish

• Cabernet Sauvignon & Steak

• Chianti Classico & Ragu

Acidic Foods

If your food makes you pucker, get a wine to calm that sucker. That was my little trick to remember this when prepping for my level 2 exam. You combat acid with acid when it comes to pairing, otherwise the acidic food will overpower the wine. Also, they also have a tendency to cancel each other out and calm the acid of the wine. Here are some great pairings to showcase this:

• Albariño & Ceviche

• Tomato Pasta & Sangiovese

• Vinaigrette Salad & Sauvignon Blanc

• Anything with a lot of Lemon & Chablis

Spicy/Flavorful Foods

I know some people like to combat spice with acid, and I think that can work, but a chilled, off-dry wine is always best in my opinion. I think the biggest thing to avoid when eating spicy foods is high alcohol wines, spicy foods will increase the appearance of alcohol in wines, so best to keep it low and slow. Try these, and don’t forget to chill them first:

• Indian Curry: Gewürtztraminer

• Spicy BBQ: Gamay

• Buffalo Wings: Off-Dry Riesling

• Spicy Tacos: White Zinfandel

Sweet Foods

This one is probably the easiest, we all know dessert wine. Here’s the reason: when eating sweet foods, the sugar will make your sweet wine appear less sweet. Just like with acidic foods, they cancel each other out. But, it’s not just for dessert, if you are having BBQ sauce (ahem, Sweet Baby Ray’s), you will have the same effect. I recently tried this with sweet and savory noodles at an asian restaurant and it worked like a charm. Here are some ideas to get you started:

• Fruit Tart or Pie: Moscato d’Asti

• Charcuterie with Honey or Jam: Sauternes

• Chocolate Cake: Ruby Port

• Sweet BBQ: Late-Harvest Riesling

Salty Foods

This is probably the place where I do the most experimentation, and I encourage you to do the same. Olives, potato chips, fries, salty cheese…all of these things go great with wine. Salt does a great job of softening the feeling of tannin and acid in wine and it helps to bring out more of the fruit flavors. Therefore, you can look for higher acid wines (including bubbles) if you want to get particular, but I really encourage you to just try a few things. Here are a few favorites of mine:

• Parmesan: Sangiovese

• Potato Chips: Champagne (or Prosecco!)

• Cured Meats: Lambrusco

• Manchego: Garnacha

Umami Foods

When thinking about umami, think mushrooms, miso, broth, seaweed, soy sauce. When eating these foods, you want wines with fruity character, lower tannin, and bright acid. This is also one of those rare opportunities where a young wine could actually be preferable. Umami makes the tannin in wines feel more bitter in your mouth, so it’s important to steer clear. Here are some ideas to get you started:

• Mushroom Risotto & Pinot Noir

• Ramen & Gamay

• Truffle anything & Nebbiolo

• Miso & Dry Riesling

Another fun way to pair that has never steered me wrong: pair the food with a wine from the same region. In the case of Italy, France, Spain, Portugal, these places made wine to compliment their food. They did the hard work for you! But, also, just have fun with it. Rules are meant to be broken and taste is subjective. Let me know some of your favorite pairings and I’ll give them a shot!

What’s in My Glass: Indigené’s Blanc de Blanc

Whenever I go to a new wine region, the first thing I look up is whether there are any Black producers. In Paso Robles, we got very lucky. Indigene was our first stop on the trip, the tasting was supposed to last an hour, tops - we ended up staying for almost three. Our tasting was led by Raymond Smith, the vintner, winemaker, and founder of Indigené Cellars. As soon as we walked up, we were cracking jokes and having a good time. With his standard cellar tasting, we tried his syrah, chardonnay (very different than any CA chard I’ve ever had), red blends, and petite sirah. But, because we were having such a great time, Ray ended up opening several more bottles and we were formally introduced to his blanc de blanc.

I do not crave sparkling wine, nor is it ever on the top of my list - but this one may have changed that for me. Ray’s version is light and airy, with soft bubbles, just the right amount of creaminess, balanced acid, and a juicy citrus flavor. Here’s how Ray and team describe it:

Pale yellow hue with a diamond reflection. Bright aromas of lime and hazelnut over a platform of homemade biscuits. A brilliant array of ripe, yellow fruits, chalky citrus & brittle mousse texture. Designed to express elegance and complexity.

You know me, I never recommend an expensive bottle, well this one is $85…I’m making an exception due to the fact that this is a very labor intensive wine and takes almost 5 years to make, with the only vintage being 2021. It’s a fun experience for those that love Champagne, but want to try something more local with the same level of complexity.

When I first started writing this newsletter I was still in Tuscany, gearing up for one final night in Siena before I headed back to Milan and then home. I was really struggling with what I wanted to say about my time in the region, one that was so rich and nourishing for me. If you’ve been following along, you know that I’ve already learned a lot about wine and life…so, I thought let’s focus on the grapes. I started writing it and it just didn’t feel right. It wasn’t the grapes that moved me, it was the overall lifestyle, it was the way my life moved with ease while I was there. Tuscany was transformative in more ways than I could have imagined, but what it proved is that wine is more than a drink - it can be the key to a life well lived.

I will miss the sweeping vineyard views, the stunning sunsets, my local cafe in Siena where I was greeted with “Ciao Bella!” when I came in each day, my daily riposo (pause), Italian hospitality, and of course…the wine paired with virtually every occasion. But, I will mostly miss is that for a brief moment I was a part of their world, one that is the epitome of the art of living.

So, how do they do it? I have a few ideas…

Order the Whole Bottle, Maybe Two

Dining is an art form in all of Italy, but (and I may be biased), Tuscany really takes it to new heights. Every time I sat down to a meal, I knew I needed at least 2.5 hours, even if I was dining alone - which was often on this trip. First my server and I would discuss water, then they would usually leave me be for a solid 20 minutes, after a few experiences with this, I started to bring a book to dinner, there was no need in trying to rush the process.

When they finally came back and took my order and asked about a drink, they always asked “glass or bottle.” Bottle? I was but one person. Usually drinking an entire bottle alone was reserved for behind closed doors, but not in Tuscany. I think it’s less about getting drunk and just acknowledging that the dinner experience can not and should not be an olympic sport. There is no rush on the table…laugh, enjoy, read a book. This is living. I noticed that I started to approach each meal with ease, no rushing or expectations needed - my jaw literally unclenched. And at the end, if I didn’t finish the bottle, I took it home and I never never never let a meal end without a little amaro.

I think the key is letting wine be a guest at your table, enhancing flavors, conversations, or giving you an extra moment to think. Just order the whole bottle.

Adopt the “Wine is Art” Mindset

Art and wine have always gone hand in hand for me. I don’t think you can study wine without seeing the parallels. One of the best vineyard tours I went to was Montepulciano’s DEI Winery. If you recall from part one, I was car-less in Tuscany due to my rental car falling through. But, I was determined to go to DEI, I took the bus to the last stop and walked two miles through the rolling hills and olive groves. It felt like a pilgrimage. From the moment I arrived, I knew this vineyard was different, it was minimal, intentional, artful - right from the entry gate. There are free standing baroque statues, the reception area looks like a gallery, and their wine cellar is accessed through an incredible circular ramp that feels as if it descends you down into Wonderland. Once you arrive in the cellar there is a quote written in several languages, it reads:

“Wine comes in at the mouth And love comes in at the eye; I lift the glass to my mouth, I look at you, and I sigh.” - William Butler Yeats

The whole experience felt spiritual, similar to how art can make us feel. And, I hadn’t even started my tasting yet. Once I did have my wine tasting and lunch, I sat overlooking the vineyard, just thinking about all the beauty in this life. The food and wine that followed seemed to just crystalize an already holy experience. I had the opportunity to meet the owner (and her dogs!) and we talked about art and how important it was for her to not just lead with art in the space, but also in the experience. After all, she was an artist (singer) before taking over the family wine business.

At the end of my visit, and with all my bottles of wine in tow, everyone insisted that I could not walk the pilgrimage back. My tasting guide took me home, and funny enough, he became a great friend for the rest of my stay and we’re still talking about wine to this day.

I just love how Italians talk about wine, never as just an alcoholic beverage, always as something so much more. In addition to art, it was referred to as a beautiful woman, essence of God, proof that God loves us… I love this approach because it forces you to see divinity, beauty, purpose in everyday things - including wine. That is literally the art of living.

Drink Wine in the Rain & Never Cry Over Spilled Wine

My first night in Siena, my friend (same wine guide as above) came to meet me for dinner. As soon as he arrived at my hotel, we headed to the restaurant on foot, it started drizzling. We quickened our pace and then it came: extreme downpour. Neither of us had umbrellas, and just like everyone else on the street, we ran to the nearest wine bar. It was like something out of a movie, we laughed in amazement and he got us two glasses of wine, or did they just appear? Dinner was no longer an option, but we had wine. It’s so interesting to me that all of life’s little inconveniences are immediately met with a glass of wine in Tuscany. While the rest of us are just pairing food with wine, Italy is pairing wine with all of life’s little moments. For my friend, a young Vermentino, and for me a Nobile di Montepulciano, the perfect pairings to shake off the fact that we were trapped and aperitivo would now be dinner. I don’t think it was just the wine, it was the mindset that left me feeling whimsical and carefree. Maybe that’s the real offering that lends itself to a life well lived, never passing up an opportunity to have a great glass of wine.

We could’ve gotten upset, it could’ve ruined our evening, but one thing I observed is that is not the Italian way. There were so many things that went wrong on my trip, and when I explained this to hotel staff or Italians I met along the way, they never appeared moved. I had to pay for double hotels! But, I found a hotel I loved in Milan, one of my other Italian friends pointed out to me, as she poured me a Chianti Classico. We all know we shouldn’t “sweat the small stuff,” but it was interesting to live in a culture that makes it core to their identity. This one will be hard for me, but I’m really going to try and adopt it.

Wine with Lunch, Followed by a Nap

It’s not some urban myth, in all parts of Europe wine is commonplace at lunch, even if one plans to return to some office after the meal. I adopted this ritual with profound zest. But, earlier in my trip, when I was still struggling with jet lag, I sometimes arrived to restaurants around 2:30 or 3pm for lunch. Well, I was out of luck. That restaurant was closed, I even went up to a restaurant once and looked in the window and saw people, it was the staff all sitting down to a meal and a few bottles of wine, looking back at me. I waved and power walked away quickly.

Once I got the hang of the timing (lunch by 1pm), I was able to take full advantage of the riposo (we often refer to this as siesta), and really looked forward to it as a break in my day. I don’t nap, it’s a personal failing, I know, but I still used this time wisely. Everyday from 2-4ish I would go back to my hotel or go to a park with a book or my journal. I finished two books on this trip, that has never happened to me. And, I journaled every single day without fail (ok, not the first day). It became precious time for me, I would eat lunch, try a few wines, walk the city, and then settle in and write notes about the wine, jot down my thoughts, or read my book. I can’t explain it, but it made me so much more aware. I noticed that my wine notes at the beginning of the trip were pretty standard (balance, length, intensity, complexity) and by the end I was basically writing poems about the wine. The riposo works. I’ve mentioned the phrase slow a lot in this newsletter and the first one, but that unrushed way of living truly has its perks. Allowing wine to be there on the journey (the usher to your nap if you will) makes it all the more romantic and vibrant.

In Conclusion: Tuscany in Your Glass

I clearly had a great time in Tuscany, it was fun to experience a storied region that is very close to its media portrayals (you did your thing, Diane Lane!). I cannot recommend it enough, book the ticket. But, I would not be doing my “job” if I didn’t share a few standout glasses that awed me along the way. That way, you can give these a shot, and try on the Tuscan lifestyle for a moment or two.

• Colle Bereto Chianti Classico (2022): I could write an entire newsletter about how amazing Chianti Classico is and how I have a whole new appreciation for it. My wine guide/Italian best friend picked me up and took me to Chianti for the day, we stopped in Radda and did a tasting and I had to buy this bottle - it lasted exactly 24 hours, I drank it the next day. It’s young for a Classico, but it still stuns on the tongue. It has long-lasting, complex blackberry and jam flavors with a fabulous spicy aroma. If you can’t find this one, just make sure if you get a Classico that has the black rooster on the bottle, that way you know it’s the real deal.

• Tornesi Brunello (2020): I had a taste of this while on my Montalcino day, it was the standout for me. Flavors of vanilla, spice, hint of tobacco, and of course red fruit. Aromas are very pronounced and spicy. I didn’t buy this one because it’s a little expensive, but if you are looking to splurge $80, this would be my pick.

• La Combarbia Nobile di Montepulciano (2022): It was hard to choose just one nobile for this list, I loved DEI’s and Boscarelli’s as well. I bought them both. This one was the one that got away. I should’ve bought the bottle, I was just concerned about how heavy my luggage was getting. With this you will get classic Montepulciano, aromas of blackberries and red berries with a distinct hint of violet - balanced, crisp, with soft tannins. As we know the region makes rosso and reserva, but it will always be nobile for me.

• Le Mortelle Vivia (2024): I drank about 80% red wine on this trip (Sangiovese rules the land) and 20% white wine. When I did have white, I was usually just getting a house white that was typically Vermentino, but very good. When I was in Florence, I had the chance to try this blend (Vermentino, Viognier, and Ansonica) and immediately fell in love. It had aromas of green apple, pear, lemon, florals, and only what I could describe as jolly rancher. Flavors were green apple, lemon, and herbs. It’s so balanced and a must try.

• Cantine DEI Sancta Catharina: I had several Super Tuscans on this trip, but this one really stood out to me for being so spicy and complex. If you don’t know, there are lots of rules in Tuscany for how wine can be made and that impacts what category or price range producers can sell in. A Super Tuscan is an unofficial term for a high-quality red wine made in Tuscany, that breaks traditional regional winemaking rules. So, basically, next time you see one at the wine shop, just give it a try. We love rule breakers.

Varietals to look for to experience Tuscan wine:

• Red Grapes

  • Sangiovese: The signature

  • Canaiolo Nero

  • Ciliegiolo

  • Colorino

  • Pugnitello: Very rare!

• White Grapes

  • Vermentino: My favorite

  • Trebbiano Toscano

  • Vernaccia

Ciao! I’m writing this as I sit poolside at my Tuscan agriturismo, just outside of Montepulciano. I just made a poolside cocktail, and honestly, this may be the most relaxed I’ve been this entire week. We don’t talk about this enough, but Europe is exhausting. Especially when you are going to multiple cities and catching numerous trains like I am - and you’re doing it solo. Not to mention, all of Europe was impacted by extreme travel delays and cancellations, including my flight, on the day that I left LA. This resulted in me having to pay for double hotels and spend an unforeseen night in Milan. But, I was in Italy! So, I remained positive through that, running for trains, hauling luggage down city streets, sweating - so much sweat, downpour rain, and so much money wasted. I just want to be clear that having a Euro summer is not all sunshine and spritzes. We keep it real, in the corner!

Now that that’s out of the way, I’ve officially been in Italy 9 days and it feels like a crash course in Italian wine…and life. Here’s what I’ve learned so far, about myself, about Italy, and about wine.

Aperitivo & Cheap Italian Wine

At the end of 2025, I made the decision that every year I would take a solo trip dedicated to wine, starting with 2026. I didn’t really think about it much until one morning about a month ago I woke up and was struck with fear that I had forgotten that promise to myself. I decided I was going to Italy on the spot, I bought the plane ticket an hour later. I would also be remiss to mention that it’s this very substack that inspired me. So, thank you for reading.

But, why Italy? To be honest, I don’t know, I think I imagined myself drinking wine and eating cute snacks. I imagined aperitivo. And no one does it better than Italy. I wanted to start here, because I think the drinking/wine culture in Italy is just special. What do you mean I get free snacks for ordering a drink? What do you mean it’s customary that you should always have a bit of food with your alcohol? It’s fascinating as an American, where you breathe near a bar/restaurant and it costs money.

Aperitivo (Latin for “to open”) in Italy essentially means: You order a drink, you get snacks to go along with that drink - free of charge. I think this says something about their culture and how drinking plays a part, it’s meant as a digestif before starting a meal, but I think it tells a larger story about how they enjoy alcohol here. It’s a slow down, a moment to digest, a ritual. That’s really a lost art in other countries.

And that drink you ordered? It was only 5 Euro. And, it was phenomenal. Here’s why:

• The supply chain is shorter, in most cases it was made down the street

• Wine isn’t a luxury product here, it’s a vital part of every day life

• Wine is good and accessible on almost every corner, this competition keeps costs down

• And that aperitivo snack you’re having with the wine, it’s not random, Italian wine was created and evolved based on the food of the region. The wine tastes better because it was expertly paired

There’s also this interesting myth that you can drink Italian wine all day and wake up the next morning feeling refreshed, let me be the first to tell you, that is in fact not true. But, I do think aperitivo helps slow down the process a bit, and for that I’m thankful.

Pasta & Prosecco

I’m covering a lot of ground on this trip. I started in Milan (unforeseen), went to Florence for leg 1, Montepulciano for leg 2, and then Siena for leg 3. While I was in Florence, I decided to take a day trip to Bologna, the birthplace of egg pasta. It’s been on my list for years, ever since Evan Funke said it was the place where he fell in love with pasta and learned to become a master. Naturally, I booked a pasta making class. It was fun, and the pasta was amazing, but there was a larger truth that came out of the trip: pasta and prosecco belong together.

Prosecco comes from northeastern Italy, primarily Veneto and Friuli-Venezia Giulia. Bologna’s own signature wine is Pignoletto, but it was prosecco that was offered to me to open up my palate. Bolognese food is rich and not shy with flavor, the bubbles reset your palate with it’s acid and freshness - cutting right through that fat.

This got me thinking…maybe the best Italian pairings aren’t about rules. They’re about rhythm: pasta, wine, conversation, another bite. And if Bologna taught me anything, it’s that sometimes the right wine isn’t the one you’re supposed to order. It’s the one that makes you want to stay for another plate of pasta.

Please give this a shot next time you make a bolognese or rich pasta, you won’t regret it, I promise.

Tuscany, A Sangiovese Love Story

Once it was time to leave Florence for Montepulciano, my trip was hit with yet another unfortunate blow. The rental car I booked? They misinterpreted the reservation and sadly only had manual cars left once I arrived. I unfortunately, do not drive stick shift. I took it as a message from God that maybe I shouldn’t be driving and hauled my luggage one mile on foot to the train station. Sadly, my agriturismo is very remote. A car is not optional, it’s a requirement. There goes all my plans to visit wineries throughout the region.

But, when life throws you a curveball…you must learn how to catch. That’s what brought me to standing at a bus stop in the middle of nowhere, under the extremely hot Tuscan sun. After 30 mins, a bus actually showed up! I was saved, and I took it to Montepulicano’s old town, an area full of tasting rooms. I went for one particular tasting room, and I walked into the wrong one by accident. That was the best accident of my entire trip.

The sommelier (Gilberto) I met there spent 2.5 impassioned hours telling me (just me, there was no one else there) the greatest love story ever known: Tuscany & Sangiovese. I was beyond grateful for that experience, I learned more in that time about Italian winemaking than I did during my entire Level 2 class. Here’s the magic of Sangiovese in Tuscany: it's not one flavor profile. It's almost like a dialect. The grape changes its expression as the landscape, elevation, soils, climate, and winemaking traditions change. Sangiovese is actually one of Italy's most widely planted grapes, making up about 11% of the country's vineyard area and there are more than 100 identified clones. But Tuscany is where it became particularly emblematic

Never in my life had I ever met someone so fervent on their love of a grape. If you’re reading this Gilberto, I hope I make you proud. Here’s an impossibly quick guide on how to think about Sangiovese when selecting Tuscan wine (because in the end, all roads lead back to Sangiovese here):

• Vino Nobile di Montepulciano: Not to be confused with Montepulciano d'Abruzzo. this must be 70% Sangiovese. It’s usually made with clay soil and made inside HUGE barrels, their clone is called: Prugnolo Gentile. You’ll get cherry, herbs, spice, lots of acid and tannin. There is also Reserva, which spends a bit more time aging and is usually more complex.

• Chianti Classico: More savory and floral notes than the Nobile. Must be made with at least 80% Sangiovese, but usually 100%. Gilberto’s favorite for its elegance and structure.

• Brunello di Montalcino: Must age for 5 years and must be made with 100% Sangiovese. Montalcino's warmer, drier conditions and varied elevations produce a more powerful, concentrated expression, with dark cherry, dried fruit, earth, spice and serious tannic structure. It’s a powerhouse in the region and usually pretty pricey.

And please believe me when I tell you this is just the tip of the iceberg, but this was what I focused on within our session, picking up on the subtle differences of each and learning how each region used art + science to distinguish itself, from the barrels used to the how sand provides more minerality than clay. To be honest, I’m still processing this session and how lucky I was to experience it.

From Montepulciano, With Love

I’m still trying to wrap my head around the wine of this region, but I would be remiss to not mention that Montepulciano was an oasis for me on this trip. Florence and Bologna were crowded and felt deeply impersonal. Once I got off the bus in old Montepulciano, there was a shift. There were tourists, but not nearly as many. I had conversations with shop owners in my broken Italian, I met the sweetest gallery owner that hugged me numerous times and called me his daughter, and of course there was Gilberto. This little town was the Italy I signed up for.

I also had the incredible privilege to visit Boscarelli Winery, a small family owned winery on the outskirts of Montepulciano. My friends Raisa and Semhar were passing through the region, and like angels sent to come save me, they came to pick me up for wine tasting and frolicking around town. It’s amazing how incredible it can feel to see a familiar face after a week of making small talk to strangers.

Boscarelli was everything I was hoping for and more, we tasted grapes off the vine (maybe the best grapes of my life), we toured the fermentation, and the aging rooms, and we tasted their full wine offering. But, my favorite part of the tasting was at the end when our guide came out with what he called “meditation wine.” I was beyond confused. He explained: “Italian wine was made to accompany the food of the region, but with this wine, we ask that you just sip, sit, and think.” I had never thought about wine in the context of meditation before. But, it was always there. I have been doing it all along. My life is so uncertain these days, it was wine that has been anchoring me. Forcing me to sit and smell, and think and taste. To be present. Wine IS meditation.

Our guide also asked us to drink the wine and guess the grapes within, it was their IGT wine, so not restricted to Sangiovese only. I closed my eyes, took a sip, and guessed it immediately. I couldn’t have been more proud.

I can admit when I’m wrong. Sometimes. I’ve been wrong about a lot of things when it comes to wine, my studies are teaching me that. As my palate expands, I am learning to appreciate things I never thought I would, I’m looking at you port & sherry. But, I will hold fast to my guns when it comes to natural wine. I’m sorry.

What I’m learning is that it’s not just the actual wine I don’t like - but it’s fair to say I don’t like a lot of them - it’s the culture. I talk often about the elitism and inaccessibility of the wine world, but to me, the natural wine world is becoming just as intolerable. Maybe it’s just LA. But, it feels like we’re trading suits and sabers for ironic mustaches, Birkenstock slides, and Yeezy Gap shirts. The same interloper feeling I sometimes have in wine spaces is just evolving to a new oppressor. On one hand, it’s a good thing for the industry to evolve, especially when thinking about the Gen Z problem, but on another hand - it’s just insufferable.

So, this week, I want to debunk another great myth being told by the natural wine community. Spoiler: Pet-Nat’s ≠ natural wine. Can they be natural? Yes. But, their lore is one of the more fascinating natural wine marketing schemes I have seen.

Regional Spotlight: Santa Barbara, CA

Before I rally against the natural wine machine (again), I want to discuss my favorite California wine region.

When discussing California wine, what’s the first thing that comes to mind? Napa, Sonoma? These are fabulous wine regions, and deserve all the praise they are rightfully getting. But, and I know this isn’t revolutionary, for those of us that love the subtle flavors and high acid of french wine, we really don’t have to look much further than Santa Barbara.

Santa Barbara is a cool-climate California wine region where east-west valleys funnel Pacific fog, creating an extraordinary range of mountain climates. The region is like a needle in the haystack of California, and it’s all because of geography and its unique positioning to the Pacific ocean. Basically, it’s being cooled constantly allowing vines to mature a little slower than other parts of California, especially when looking at the Sta. Rita Hills.

Within SB, there are seven federally recognized AVAs (American Viticultural Areas), 265+ wineries, 75+ grape varieties, and over 10,000 acres of wine grapes. We are not discussing some unsung wine hero, but I do think it should be in the conversation more. Those AVAs include:

• Santa Maria Valley: It’s cool, foggy and windy. They make amazing Pinot and Chardonnay, that to me, stands out in the California crowd for their structure.

• Sta. Rita Hills: As mentioned, this is another cool destination, but what’s exciting is that they cultivate mineral-driven wines here, a true favorite of mine.

• Ballard Canyon: This area is comparable to France’s Rhône Valley, so it’s no surprise that their standout grape is Syrah. I had one of my recent trip to SB and the pepper, herb, and blackberry flavors sold me.

• Los Olivos: This is the home of Solvang, they make a ton of varietals and are known for experimentation. I’m going in a few weeks and will report back.

• Happy Canyon: It’s where things get a bit warmer, they are known for richer, more concentrated wines, especially Cabernet Sauvignon and Cabernet Franc.

• Santa Ynez: Ironically, this is a classified AVA and has smaller AVAs within it (many of the ones above)

• Alisos Canyon: The newest AVA (2020), and very Rhône focused.

When it comes to soil, SB is very diverse. They have sandstone, limestone, clay, and so many others - it really is a choose your own adventure region. You can have a pinot from Sta. Rita Hills that tastes a world apart from one you may get in Solvang. That’s the fun part, everything in this region is about “where” and there really isn’t a unified taste or approach.

When thinking about grapes from Santa Barbara, I would look for Pinot Noir and Chardonnay from Santa Maria Valley and Sta. Rita Hills, and Syrah from Ballard Canyon and Alisos Canyone. It may completely change your thinking when it comes to California wine.

I went to Santa Barbara a few months ago, I just did the funk zone in the downtown area, that allows you to try lots of wineries from the region (tasting rooms), without ever getting into a car. Here were my standout producers:

• Margerum Wine Company: Excellent Grenache and Syrah, very Rhône inspired

• Riverbench: Their Chardonnay was a favorite among the whole group

• Valley Project: This was our last stop, I can’t remember the exact wine I loved, but they have a great selection that takes you through the whole region

Wine In Culture: WTF is a Pét Nat?

When we talk about wine trends, the first thing I think of is the pét nat. I remember going out to dinner with friends some years ago and one of them (a natural wine lover) confidently asked the waiter “do you have a pet nat?” I was so embarrassed. Ironically, the restaurant did and when they served it to us and I tasted it for the very first time, I was shocked. It was sparkling wine, but it had a funky-ness to it that felt like a cross between wine and kombucha. It was refreshing and I could detect some interesting flavors, but overall, I was just confused. Was it natural sparkling wine? Was it kombucha? What was I drinking?

Pét-nat stands for pétillant naturel, which is french for “naturally sparkling.” When it is made, instead of going through its full first fermentation (like Champagne for example) it is bottled right after the first fermentation starts. Therefore it does its first and only fermentation in the bottle where the yeast eats the sugar producing CO₂ and alcohol. Since the CO₂ is trapped, boom, you’ve got bubbles. Essentially, it’s a wine making method, so the name “Pet-Nat” tells you nothing about the wine whatsoever. It certainly doesn’t mean that the wine is natural.

Pét-nat isn't some new natural-wine invention - in fact, it doesn’t even fit the criteria of a natural wine (more on that later). In many places, it's an old technique that got rediscovered and rebranded for a new generation (read: marketing). However, there are some things that distinguish it from tank-method (prosecco) or traditional method (champagne) sparkling wines:

• Softer Bubbles: There is less pressure in the process

• Less Lees Management: Lees, the dead yeast that collects as a byproduct of fermentation can add flavors of toasted bread, biscuit, almond to wine. They are mixed in or removed in the process, but since it’s all happening in the bottle, we are basically on our own.

• Cloudiness/Sediment: There’s less opportunity for filtration

• More Primary Fruit: Shorter aging allows for the primary flavors to stand at attention, but I will say, what we love about Champagne are the complex flavors that come with aging.

• A Touch of Sweetness: There’s more residual sugar, it has no where to go.

Overall, the process is less controlled than other sparkling wines, this is probably why the natural community has flocked to it. But, “pét nat”doesn’t mean it’s free of sulfites, pesticides, organic or other key “natural” attributes. It’s simply the way it’s made. Therefore, if the above attributes appeal to you, combine that with your favorite grapes, regions, or soil and you can try something wholly different than what’s typically in your glass.

When it comes to production, they are made all over the world, but France is probably the biggest producer, especially in the Loire Valley. Italy comes in second, but they don’t always use the name pét-nat, most times they go by metodo ancestrale, rifermentato in bottiglia, sui lieviti and frizzante (most popular). After those two power houses, production is gaining steam in the US (California, Oregon, New York), Austria, Spain (especially Catalonia), Australia, New Zealand, Germany, and Georgia.

The important thing to note is that pét-nat’s are not going to be found at just any liquor store. They are for a very specific wine drinker, and they usually carry a hefty price tag in comparison, just like other wines that have been adopted by the natural community. I think this is the reason why I resist it as much as I do. There is no amount of fun branding that can make me feel otherwise. However, I will say, I do enjoy a pét nat. They are distinctive in taste, and if you love a specific varietal, it’s exciting to try it with a different expression. If you are interested, here are some options that come highly recommended as a good entry into the wine making method:

• Folicello Lambrusco Pét-Nat — Emilia-Romagna

• Sequerciani Vino Frizzante Rosé Ancestrale — Tuscany (Winemag Guide 2026 named it Italy's Best Pét-Nat)

• Rallo La Maggiore Pét-Nat — Sicily

• Il Farneto “New Player in Town” Trebbiano Ancestrale — Emilia-Romagna

• Orsi Vigneto San Vito “Sui Lieviti” Pignoletto — Emilia-Romagna

Overall, it’s a wine making method, but it has a great, catchy name. So, while it doesn’t mean that it will be “natural” by definition, it has been adopted widely by the community, both domestic and abroad. It’s still odd to me that one would order a wine based on the wine making method, but a lot of things are odd to me in the natural wine world. If you haven’t tried one, I highly recommend you do. If you are a fan of them, just know I am too. My hope is that by you knowing the facts, you will be all the better at ordering them.

What’s in My Glass: Wavy NRG Pét-Nat (2023)

It only felt right that I go out and have a pét-nat this week. So, I ventured to Wine+Eggs in Burbank to grab a bottle. They have a huge selection between $22-40, lots of different varietals, most being from California. I grabbed two options, both chenin blanc dominated, to compare and contrast. This one won me over immediately, well, not immediately because upon opening it I lost half the bottle to my counter top. That’s one thing they don’t warn you about, open these things over the sink.

But alas, it had bright flavors, gentle acidity, and it had a saltiness to it that I really loved. But, the flavor that stood out to me the most: jalapeño! Never in my life have I had a chenin with notes of jalapeño. It was easy to drink and every time I took a sip, it felt like I was tasting something new. That’s the fun part about a pét-nat. There was a good amount of sediment, but I was careful not to pour it into my glass.

You’re probably wondering what’s that black thing at the bottom of the bottle…in addition to behaving like a grade school volcano upon opening, it also broke my favorite wine stopper in half when I tried to close it for later. These things are a liability. But, I still somehow enjoyed it, so now you know it’s actually that good. Also, did I mention that this one is in fact a natural wine by their loose definition? Go figure.

More on the wine below, courtesy of the producer:

Country: USA

Region: Sonoma

Type: Pet-Nat

Grape: Chenin Blanc/Muscat/Chardonnay

Wavy Wines is a Los Angeles-based natural wine project formed by Jude Zasadzki & Eliot Kessel. They make wine from organic grapes, using only native yeast.

Organic/biodynamic farming. Wavy’s pet-nat is made from 80% Chenin Blanc, 15% Muscat, and 5% Chardonnay grapes. The grapes are sourced from organically farmed vineyards, with the Chenin Blanc and Muscat contributing aromatic complexity and the Chardonnay adding structure. In the cellar, the grapes undergo a two-day maceration on their skins before being pressed and fermented in stainless steel tanks. The wine is then racked, and still-fermenting Chardonnay juice is added before bottling in October 2022. Fermentation finishes in the bottle, creating natural effervescence. The wine is bottled unfined, unfiltered, and with no added sulfur.

NRG has a hazy, pale yellow hue and lively effervescence. Aromas of lemon, lime, and floral notes. The palate is salty, refreshing and crisp, with notes of Bartlett pear and Fresca soda, leading into a clean, mineral-driven finish.

This past weekend, I hosted my third wine tasting event in LA. I’ve been doing them quarterly, with each one focusing on a different country, broken up into regional segments. They are a lot of work, but worth it every single time. This one was dedicated to Spain, a country near and dear to my heart, and also the place that cemented my love of wine. I studied abroad in Barcelona in 2009 and learned the art of wine with every meal, pairings, and I completely fell in love with Cava. It changed my entire relationship to wine which before that was very much “slap the bag.” It now brings me so much joy to build community around that love of the grapes and spend an evening laughing and drinking wine with friends.

Sadly, according to statistics events like this could start becoming few and far between in the years or decades to come. Unlike Millennials, it’s reported that Gen Z are simply not drinking wine - or anything for that matter. Is it a good thing? Maybe. But, it also hits me with a sting of sadness. Wine is more than just a drink, it’s art, it’s storytelling, it’s history. Could one generation wipe all of that away? Let’s get to the bottom of wtf is going on with Gen Z and if the rumors are in fact true.

Regional Spotlight: Penedès

Before we go full blown elder millennial, let’s take a pit stop in Penedès, Spain. As mentioned, Barcelona is where I fell in love with Cava. This makes sense because Catalonia is the home of Cava, and most importantly, Penedès.

When talking about wine’s ancient history, this region must be a part of the conversation. Located just outside of Barcelona, the region runs from coastal areas near the Mediterranean to the mountains, and dates back to 7th Century BCE. Archaeological evidence shows viticulture and wine consumption during that time, they are not new to this, they are true to it.

Cava is made exactly the same way Champagne is made, using the traditional method, which basically means that the wine goes through its second fermentation in the bottle. That’s where those delicious bubbles come from. The difference is in the grapes that they use, all indigenous to Spain:

• Xarel-lo: Pronounced, sha-rell-oh, this lemony, herby grape gives Cava its acid, structure, and texture.

• Macabeo: Gives it freshness and floral flavors

• Parellada: Provides aromatics galore

The interesting thing about Cava, is that it can be made anywhere (unlike Champagne), so while these are the traditional grapes, there’s some variation, this also means that cost and quality varies greatly. You can count on it to be a much cheaper option, especially the Costco version, which in my humble opinion is an unsung hero at just $5.99.

If you want something specific to Penedès, and possibly higher quality try a Corpinnat varietal. This wine collective was born out of some wine drama in the region from producers who felt Cava was not prestigious enough (my interpretation), so they made their own collective. There’s also Clássic Penedès that is slightly higher quality than Cava, with a minimum of 18 months of aging.

Not a sparkling lover? There is still much to love in Penedès, they are a region focused on on organic farming, single vineyard expression, exploring high elevation growing, and recovering old indigenous grapes. It’s the type of place where you can explore wine like you’ve never tasted before. What also sets them a part (in addition to their stunning region) is their soil, which are calcareous clay/loam soils. Here are some varietals to look out for, in addition to the classics (Garnacha, Cab, Merlot, Pinot):

• Ull de Llebre - Their take on Tempranillo

• Carinyena/Samsó: Red, full-bodied, acidic, intensely colored, and very tannic, also grown in Priorat, a region known for strong wine

• Sumoll: Red variety with lots of acid and structure, it’s also on the brink of extinction

• Moneu: An indigenous red variety that’s being revived

• Monastrell: France’s Mourvèdre or Australia’s Mataro, but uniquely Spanish at the same time, it’s dark and savory.

• Malvasia de Sitges: Aromatic white

Xarel·lo, Sumoll and Malvasia de Sitges are varieties found nowhere else in the world outside Penedès.

As for producers, here are a few to look for:

• Raventós i Blanc: One of the most important names in modern Penedès sparkling wine

• Gramona: Part of the Corpinnat Movement

• Can Sumoi: High elevation native varieties and minimal intervention

Wine In Culture: So, Gen Z Aren’t Drinking Wine?

I had to dig deep for these photos. Since we are taking a trip down memory lane and my time in Spain, I thought we should have a visual. There I was in all my glory, feeling fabulous and oh so refined at the age of 21, holding the wine glass very wrong. This was the year where wine became more than a drink, but rather a lifestyle. Always with dinner, sometimes with lunch, it was common place to take it slow (sitting for hours) and savor the grapes - no smartphone in sight. I was in love. The year was 2009 and a bottle of wine ran you 4 Euro, we didn’t even bother with ordering it by the glass. This is important because I would wager that the issue with Gen Z has less to do with wine, and so much more to do with the cost of wine.

First, let’s debunk something: Gen Z are drinking. Right after covid, some staggering numbers came out that basically said Gen Z wasn’t drinking and they weren’t having sex. Everyone ran with it. But, what did we expect? They were living at home with their parents. They missed the very important life milestone of flying the coop for college and acting like an absolute degenerate. To be clear, the number was 43% of legal drinking age Gen Z’ers were drinking in 2023. In March 2025 that number rose to 70%, and this year it reached 74%, on par with overall adult drinking rate which is 76%.

So, what’s the issue? Why is this even a talking point? The issue is that while they are now drinking, they aren’t drinking wine like Millennials, Gen X, or our dear Boomers. According to Nielson IQ, their palate is geared towards flavor, and they prefer RTDs (ready to drink, basically canned cocktails if you ask me) over any other alcoholic category. They took it step further with another study that basically said Gen Z are just intimidated by wine and would rather stick to what they know. They make their drink choices based on discovery and identity (especially the way a label looks), rather than inherited expertise (i.e. basically everything wine stands for). They are interested, but the data shows only 30% of them are interested enough to buy wine for casual/at home drinking. Have they never heard of a wine night?!

Another thing the data suggests, they love moderation. In the same report above, Nielson found that 50% of Gen Z participates in dry January, and take regular breaks. To me, this is very healthy and something I am all for.

Now that we have the facts, let’s get back to my hypothesis: Drinking has gotten very expensive. As mentioned, when I was galavanting through Barcelona, I could spend 20 Euro and have a wild night. When I returned to college, it wasn’t that different, a pitcher of beer was $8 at our local sports bar. Today, a single cocktail costs between $15-20. If that was the cost back then, I too would be taking substantial breaks and drinking high alcohol canned cocktails. On top of that, they have more costs to worry about (America is expensive) and much less disposable income than previous generations. Put simply: They have been handed an awful economy.

So, are they tanking the wine industry? No. The wine industry is going to have to change in order to win their dollars and attention. For an industry that panders to wine collectors, country club types, and snobs…a revolution is needed. It’s already happening to a certain extent (so many natural wine festivals), but prices will need to change, marketing can no longer lean on tradition and men in suits, and even the look of wine (branding) will need a refresh. Personally, that makes me excited. As a Black woman, I too have felt excluded and isolated in wine spaces, I would love to breathe new life into it. I got the idea for my wine tasting series when I took my younger cousins (yn’s lol) through an impromptu tasting on Christmas last year. They were engaged and absolutely loved it. I must say, they have great noses. My thinking: we need to change the way we talk about wine. I pride myself on making is accessible and dare I say…fun (you tell me).

Will the wine gatherings end? Not while I’m around. But, I hope we still have many wine brands to choose from at the store, only time will tell.

What’s in My Glass: Raul Pérez Atalier’s A Cruz Das Animas

This wine was the winner of my wine tasting this past weekend, and the undisputed favorite of the night - but I will say, there was a tempranillo that I also loved. I give guests a list of regions to source from, everyone rates the wine throughout the night. The highest rated wine takes home my favorite bottle from the region. If you know me, you know I love healthy competition.

This wine stumped me, I could not for the life of me determine what the grape were. After further research, I found out is was an albariño by another name. Overall, it had all the features we know and love: minerality, texture, citrus, balanced acid - but there was something different about it. The finish was salty. It was a lot of fun in the glass and I would highly recommend it for a hot day - it was 90 degrees when we were tasting it. Give it a shot the next time you are shucking some oysters.

There are many myths that we live with every day. Step on a crack, you will break your mama’s back, never split the pole when walking with someone you love, or never put your purse on the ground — you will go broke. I grew up with all of these myths and so many more. But, I’ve always had a rebellious spirit. I remember being in grade school, playing on the street in front of my house, I looked down and saw an enormous crack. I gingerly placed one foot and then the other, looking around to make sure no one was watching. I needed to know if it was in fact true. About 15 mins later, my mom jumped out of the car, said hello, and rushed into the house. Her back appeared to be fine. But, I was terrified for days…months even, why did I have to test it? With the exception of a few split poles, I never tested a myth again.

Years later in college (ok, let’s be real, it was actually high school), I was confronted with a new myth: Beer before liquor you’ve never been sicker, liquor before beer you’re in the clear. And soon after: wine before liquor you’ve never been sicker, liquor before wine, you’ll be fine. Now this was a myth I was willing to have some fun with, but I would be lying if I said I don’t think about this ridiculous order every time I pick up a glass or order a drink…to this day. So, for the sake of my sanity and possibly your future hangovers, today we will find out if the myth is true.

Regional Spotlight: Six Weeks in South Africa - Franschhoek

But first, we have one last stop in South Africa to complete our six week tour. For our final spotlight we are visiting Franschhoek, which translates to “French Corner.” It’s given this name because the region is heavily influenced by French winemaking and has deep roots in their traditions.

Franschhoek can be found in the Western Cape, southeast of Paarl. It’s located in a valley completely surrounded by mountains, often described as a natural amphitheater. It has a river that runs through it and the area gets a lot of rain, it’s considerably wetter than almost all other South African wine regions. It can get very hot, but the mountains do a great job of moderating the heat, especially at night. Therefore, grapes grown there can achieve ripeness and nice acidity.

Given their French roots (dating back to the 1600s with French settlers), it’s no surprise that more of the region’s varietals hail from France. They are known for:

• Cabernet Sauvignon: The most important grape of the region with flavors of black current, plum, cedar, and herbs.

• Chardonnay: It’s gaining in popularity in the region and grows best on the valley floor. Expect flavors of lemon, green apple, floral notes, and mineralit. Very similar to what you would get from a French chard.

• Semillon: They have vines over 100 years old! Therefore, it’s considered one of the region’s heritage grapes. Their semillon is lemony, waxy, herbal, age-worthy, and has great minerality.

• Cabernet Franc: A signature of the region, it grows well in the higher elevation areas. With their version you’ll get flavors of violet, herbs, and pepper. As a Cab Franc lover, I’m on the hunt for this one.

It should be noted, that they also produce spectacular sparkling wine in the region, using South Africa’s traditional method (MCC-Méthode Cap Classique). They use the exact same grapes found in France’s Champagne in wider South America, but apparently there are some other fun sparkling blends worth a try.

As for producers, give Klein Goederust a shot, it represents the first 100% Black-owned wine farm in Franschhoek. It’s a fairly old winery, but the ownership was bought out in 2021 (with the cellar opening in 2025), their story is beyond inspiring. When Paul Siguqa acquired the brand (it has been around since 1905) he knew a little something about winemaking, his parents were Cape Winelands farm workers. He later named their flagship sparkling varietal, Nomaroma MCC, after his mother. From working the farm, to ownership - in one generation. You can follow their story on Instagram here.

What a beautiful conclusion to our South African journey.

Wine In Culture: Wine Before Liquor You’ve Never Been Sicker

We’ve all heard it, some of you still treat it as bible, some truly couldn’t care less. But, for those of you that are wondering I won’t keep you in suspense: The order of alcohol doesn’t matter at all. Whew, let’s all take a collective exhale. According to the National Institute of Alcohol Abuse and Alcoholism (I hate that I now know this organization exists), the order has nothing to do with it, the more alcohol you drink…the more it will impact you the next day. We all know this to be true. But, here’s where it gets interesting: The reason why this myth came to be is because statistically speaking, people tend to drink more when they start with wine and proceed to spirits or otherwise. It was never about the wine, it was us.

Trigger warning: I am now going to talk about the things that make our hangovers awful, showcasing that it’s not about order and it’s not about specific alcohol types, it’s just alcohol. If you are a millennial like me, and statistically drink more than any other generation :/ this may be a bummer, feel free to skip ahead to what’s in my glass. No judgement, life is hard enough. But, I promise I have some ideas if you want to cut back on those hangovers and learn the facts.

Still with me? Ok, here are the factors that really make those hangovers devastating, in addition to just volume of alcohol:

• Congeners: These are compounds produced during fermentation, they give our favorite drinks their flavor and aroma. But, they are also cellular impurities that irritate our blood vessels and tissue in the brain. And to make matters worse, they stimulate the body’s release of stress hormones that cause an inflammatory response. They are the real devil. And here’s the kicker: Darker spirits/wine tend to have more congeners than clear spirits. This is why red wine gets a bad rap. But, don’t go running to vodka, they still have it - just not as much.

• Sulfites: We covered this in the natural wine article, but they can be a contributor as well and we know they are found in wine. But, this is only a factor to those that are sensitive to sulfites. According to WebMd, that’s 1% of our general population.

• The Unholy Trinity: Then there are the things that alcohol does to us that make things tough the next day, I call them the unholy trinity: dehydration, gastrointestinal irritation, and disrupted sleep. These are the real culprits and they can have lasting effects.

Now that we know it has nothing to do with the silly order and that it’s actually just us, here are some personally tried and true methods to beat the hangover demon. I know this first hand as I’ve been testing it on myself. As a person who is studying wine and often tastes multiple glasses in one sitting, I am done feeling awful the next day.

• Drink your water: Build a 1:1 strategy, one glass of water for every drink. Trust me, it will become a habit.

• Eat a big meal: If you plan to have more drinks, just know, that food will hold you down. Try eating before you start drinking, on average, people drink less when they have a full stomach and those toxins won’t have direct contact with your intestines.

• Drink Low ABV: This is the biggest flex. I know for higher ABV wine, I can only have 1-2 glasses. But, I can have more with a 10-11.5% wine, so I gravitate to lower ABV when I know it’s going to be a long one. Check the label first and make a decision then and there. I have no advice for you when it comes to spirits, good luck - maybe just one martini or margarita.

• Be Strategic with Red Wine: I hate the slander, but the truth is those congeners will get you faster than with white wine, act accordingly. This also applies to all dark spirits, but again, this is wine newsletter.

• Don’t Drink After a Specific Time: This one is hard. I recently loss track of the time drinking wine with a friend and having a heart to heart, we looked at the clock and it was almost 2 AM. If you give yourself more time between your last drink and when your head hits the pillow, you can maybe counteract some of the sleep that is about to be impacted.

Every body is different, find what works for you. I will say, I’ve also found success with lowering the number of days I drink alcohol in total. And no, it doesn’t turn me into a monster during my drinking days/months. It has made me more intentional about them.

So, I’ll leave you with this: wine is meant to be enjoyed, savored, cherished. The aromas, the flavors, the structure - I’ve learned all of this is more enjoyable when taking it slow.

What’s in my Glass: Dolly’s Chardonnay

I was writing this very newsletter when I saw the news of Dolly Parton’s passing. I immediately let out a deep sigh. I don’t need to rehash everything that’s already been written, but like so many others, Dolly meant a lot to me. She was a larger than life figure that advocated for women that were “too much,” Black Lives Matter, LGBTQ+ rights, children’s literacy, and so many more causes. She challenged every narrative of filthy rich celebrities and country folk. And, she did it all with long acrylic nails, huge blonde wigs, legendary tight clothes, and an enormous smile. I don’t think there will be another like her.

After her passing, I did learn something new about her. She loved wine! In fact she loved it so much she started her own wine brand. So, “what was in my glass” got thrown away, I went out and found me some Dolly wine. I think she blessed my journey because I got the very last bottle at a grocery store 25 mins away.

Now, I’m not one for celebrity wine (we’ll have a whole article about that), but I had to try it. Her chardonnay is from California, so it has the usual heaviness/sweetness of the region, but it’s also a little bit sophisticated and very balanced. I feel like I can taste a little country in it. Aromas are lemon, strong vanilla, and green apple. Flavors are cream (almost sweet cream), white peach, and I get a little biscuit too - but maybe that’s just because it’s Dolly’s. Get this nice and cold and listen to Jolene, it’s a real treat.

Rest in peace, Dolly.

There has been a lot of chatter online lately about wine glasses. It’s hilarious and honestly, I couldn’t agree more. If you give me one of those little chubby thick glasses, I will have a moment of pause and quiet disappointment. This usually happens to me in sport’s bars, dive bars, or specialty restaurants (e.g. BBQ Smokehouses). It signals to me that they are not serious about their wine and I’m in trouble/had no business ordering wine. I’m not really sure what it is, but it just doesn’t feel right, and in turn, makes me judge the wine harshly. But, is there any truth to this, does wine actually taste worse in specific glassware? Are chubby glasses actually a problem for taste or do they just not photo well for Instagram? Let’s find out.

But first, another stop in South Africa, white wine lovers - this one’s for you.

Regional Spotlight: Six Weeks of South Africa - Elgin

We’re officially a month into our South Africa deep dive. Has your perspective changed on the region? Have you tried anything? Please let me know in the comments, I’m dying to know.

This week represents our penultimate region and it’s another cold-climate area, very similar to last week’s Hemel-en-Aarde, but different in so many ways. First off, it’s close to Walker Bay, but it’s not a part of it - Elgin is it’s own wine district just east of of the bay, surrounded by mountains and the ocean. But here’s the interesting part: Elgin has historically been one of South Africa’s major apple and pear growing regions, and if they can grow apples (you need cold!) than they can grow some incredibly fresh and aromatic wine.

Because Elgin is so cold, wine growers/producers prioritize slow ripening, freshness, and like many other South Africa regions: sustainability. Here are their standout grapes:

• Sauvignon Blanc: This is where they really shine and arguably their most popular/signature grape. If you love Loire Valley SBs, this is the one for you. They are citrus forward, mineral, herbal, floral, saline, green-fruit forward, and beyond aromatic.

• Chardonnay: Lots of acid, restrained oak, mineral - basically a refreshing lemon bomb.

• Riesling: Because it’s so cold, their riesling retains its naturally high acid, but develops some very complex aromas. You’ll get lime, lemon, stone fruit, white flowers and minerality.

• Pinot Noir: They do a handful of red wine, but given the climate, Pinot reigns supreme. You will get all the usual PN flavors, but their spice really adds to their elegance and sets them a part.

As for producers, I have one for you this week: Thandi Wines. Founded in 1995 in Elgin, it became South Africa’s first agricultural Black Economic Empowerment (BEE) wine project. It was also the world’s first wine to receive Fairtrade Certification in 2003. If that wasn’t enough, they also have a very unique ownership model, it’s majority owned by hundreds of local farm worker families! Today, they have moved operations to Stellenbosch but their impact on the region still stands, it will forever be home to one of the most revolutionary Black-ownership models in South Africa.

Sadly, their wine is not easy to find in the states, if you have had it please let me know how it was.

Wine In Culture: Wine Glasses That Spark Joy

Now for the big question of the week: Does your glass actually make the wine taste better, or are we just being dramatic? Drama lovers, you will be pleased to know the answer is unequivocally YES (to me). Here’s why: the glass impacts the aroma experience, in fact research has shown that different glass shapes can change perceived aroma intensity and complexity. I know first-hand that this is true because when I have gone down to sniff from an awful class, usually one too wide for the wine, I can barely capture any aroma. This is such an important part of the wine drinking experience, without that we’re just throwing it back. So, technically, the taste isn’t impacted, but the aroma is and that’s just not right.

But, what is it specifically about the chunky glass that bothers us? Here are my thoughts:

1. We should all know by now that the correct way to hold a wine glass is stem only (right?), if we hold the actual glass at the top our body heat will change the temperature of the wine which is never a good thing (this is also why I ride hard against stemless). Therefore, the chunky stem makes the stem-only experience feel clunky and less natural, it’s just too top heavy and there’s not enough room for your hand, so your hand tends to float toward the top and then BAM you have warm wine.

2. They look and function more like a goblet than a wine class and they are letting in too much air contact (the precious aroma!!), so in addition to warm wine you can’t smell a thing. This doesn’t apply to ALL ugly glasses, in some cases they have a more enclosed top and for that we are thankful, but then I still have to take a picture and no one wants to look like they are drinking wine from a thick rimmed goblet.

I am not ashamed to say that I own some of these hideous wine glasses. They are relics from years past and for a person that refuses to drink wine from plastic or anything but a wine glass, they travel very well - those things are sturdy. This is probably why they have a home in so many restaurants: they don’t break easily. I’m not condoning it, but I understand. So, if you see me with one at an outdoor event just know that is more preferable to me than a plastic cup, which is frankly: unthinkable.

But at home, in restaurants, and just about everywhere else in the world, I prefer my glasses have the following:

1. A thin rim

2. A bowl large enough to swirl

3. A narrow opening (concentrate those aromas!)

4. A stem

5. And in most classes: I need it to be clear with no designs lol

To find a glass that checks all those boxes easily, your best bet is to invest in a universal wine glass, that will typically set you up for success. But, if you are like me and are stemware obsessed, then here’s a handy guide for getting your best possible wine experience. But, before reading on, just know these are recommendations to get the most out of your wine, not requirements. Do what you want, it’s your wine.

Champagne & Sparkling Wine: Tulip Glass

Flutes and coupes are fun, but they are letting out the bubbles (coupes) and you can barely get all the aromas (flutes). The Tulip is the best of both worlds, but I will say, I cheat with this one often. Again: do what you want!

Rose & Light-Medium White Wine: White Wine Glass

They traditionally have smaller bowls than red wine glasses, have narrower openings, and are less curved. This helps preserve the chill and highlights the delicate aromas. Orange can also be delightful in a white wine glass, depending on the body/structure.

Orange & Full Bodied White Wine & Light Reds: Burgundy Glass

The space in the bowl allows the aroma to accumulate, allowing for more aromatic complexity and texture. For the full whites, it gives it room to open up. I own some very dramatic versions of this glass, I think it can dupe for a universal, but that’s just me. On orange: if it has more body and texture, go with the burgundy.

Full Bodied Red: Bordeaux Glass

These can get very large, and allows for the most space between your nose and the wine. These are strong/pronounced wines so it gives them plenty of room to breathe while keeping the aromas tight. Medium reds can go in slightly smaller versions of this glass.

If port or sherry are your style (like me), please feel free to go crazy and experiment with all those fun dessert wine glasses out there, but tulip also works. And, please invite me over to have some, but caution: you now know I am very particular about my stemware.

What’s in My Glass: San Antonio Winery

This past weekend, I finally did it - I went to San Antonio Winery. If you live in LA and are even remotely close to the east side or DTLA or if you’ve ever been passing through on the 110, you have seen a huge billboard/painted wall that promotes the winery. I’ve been seeing it for years and without looking it up or doing any research I booked a tasting ($54 + Tax). When I got there, I found out it was the winery behind Stella Rosa, fear filled my heart.

But, I won’t keep you in suspense, I am pleased to report that it was a delight. Before we get to the wine, let’s talk the location. First off, it’s huge - it takes up several blocks. But, they have ample parking all over and lots of kitschy photo ops. It’s not crowded at all, but the people there range from the elderly to young people on dates. The gift shop looks more like a Disney gift shop than a wine shop, and the wine is priced anywhere between $2 (!!!) and $70. This place is really for the people.

Now, back to the wine, I was pleased to find out that there would be no Stella Rosa in our tasting, they are a massive wine company, Stella is only the tip of the iceberg. When you are booking you can choose between three of their options: A summer tasting (all white and rose), a blend tasting (all blends of course), and a signature red tasting. All tastings include 6 wines and come with a charcuterie board. I chose the blend tasting and my friend did the summer tasting. While I started the tasting feeling like I was participating in social experiment, I finished it feeling like I should bring my family here (specifically my cousins that love Stella Rosa). It’s not pretentious, and they literally have wine for every type of wine drinker, including me. Our waiter was amazing and very knowledgable, he also gave us closer to 9 wines and his pours were basically full glasses. Here were my favorites:

• Hell’s Kitchen White Blend

• Cuvage Brut

• Sam Simeon Viognier

• Opaque Darkness Blend

Their wine is sourced from all over California and select parts of Italy and France. You’re getting a lot of classic California, but a few of these really surprised me, like their Darkness blend that was made in American Oak and had the most fragrant and deep coconut flavor. Basically, give it a shot, it’s fun and no-frills, and it’s nice to experience wine that way sometimes. But, don’t order the food, you’re downtown, you can find a much better bite elsewhere.

We’ve officially reached the dog days of summer. When I was a kid, I used to get a little sad that summer was coming to an end. Now that I’m in the insane time warp that is adulthood, I can’t wait for summer to end, fall means cooler weather, better clothing choices, and nights on my couch drinking red wine wrapped in a blanket. But here’s the thing: I never stopped drinking red wine. Maybe it’s the contrarian in me (I am in fact an Aquarius), but I really don’t believe there are specific seasons for specific wine. If you want it, drink it. Or even better, pair it with your food or my personal favorite, your mood. So this week, we’re throwing out the playbook and pushing those white and rosé bottles to the side, it’s time to end this summer on a high note, it’s time for a red hot summer.

Regional Spotlight: Six Weeks of South Africa - Heme-en-Aarde

Before we get all red and hot, let’s check back in to South Africa, and a region that pairs very well with my red wine agenda. This week we are visiting SA’s answer to Oregon’s Pinot Noir, Hemel-en-Aarde. It made the wine world realize South Africa could produce world-class Pinot Noir and Chardonnay, not just good versions "for the price." Today, it's one of the country's most prestigious fine wine regions and a benchmark for cool-climate winemaking.

First the name, Hemel-en-Aarde translates to "Heaven and Earth" in Afrikaans, a name inspired by the dramatic valley where mountains rise so high they seem to meet the sky. It’s located in Walker Bay, 90 mins from Cape town, known for its Mediterranean climate. It has one of the strongest maritime influences in South Africa, making it one of the coolest wine regions in the country.

Unlike many New World regions that chase ripeness and power, Hemel-en-Aarde is all about: precision, freshness, restraint, minerality, and balance. It’s one of the few places outside Burgundy that serious Pinot and Chardonnay lovers consistently seek out. They also have three appellations within the region:

• Hemel-en-Aarde Valley: Closest to the Ocean, coolest, wines have bright acid and are very floral

• Upper Hemel-en-Aarde Valley: Slightly warmer, wines are richer but still very fresh

• Hemel-en-Aarde Ridge: Highest elevation, wines are very structured and mineral driven.

Keep those in mind when you are in the wine shop. And if you are there, you will want to look for their signatures:

• Pinot Noir: This is where they shine, it’s all the things you would suspect from a traditional Pinot from Burgandy but with additional flavors of tea leaf and spice.

• Chardonnay: You’ll get a mineral forward, almost salty style from here, but with a touch of oak, balanced with bright acidity.

As for producers, I have one for you this week: Tesselaarsdal Wines. Founded by Berene Sauls in 2015, Tesselaarsdal is not only one of the region’s most exciting Pinot Noir and Chardonnay producers, it is the first wine brand wholly owned by a descendant of slaves in the Hemel-en-Aarde area. I haven’t had a chance to try their wine yet, but I will be on the hunt and I will report back, if you want to give it a shot it’s available on Vineyard Brands.

Wine in Culture: The Best Red Wines to Drink This Summer

Will the real red wine lovers please stand up? I am a diehard red wine lover, I wear my red stained lips like a badge of honor and I actually refused to drink white wine until I was at least 25. I used to live by the iconic Bette Davis quote:

But, as I got older, I learned to love and appreciate white wine. In fact, I may have overcorrected. I started to almost exclusively drink white wine year-round when I first moved to LA, every day is summer right? It wasn’t until I started my wine studies that I realized, it’s never been about white vs. red vs. rose/orange - it’s all about the wine’s structure. To be clear, it’s about the wine’s body, tannin, alcohol, and serving temperature.

Red wines can work in warmer temperatures if they have the following attributes:

• Low tannins - it’s the tannins that make your mouth feel dry, and there is nothing worse than sitting out in the hot sun with cotton mouth.

• Bright Acidity - it’s refreshing! The same reason we love lemonade on a hot summer day.

• Lower Alcohol - The alcohol can make wine feel heavier, that low alcohol quality to certain white wines is what makes us so eager to grab another glass by the pool.

• Light Body - Another thing that will assist in the wine feeling less heavy, giving you the easy drinking feel.

For this next section we’re going to discuss serving temperature and I’m going to hold your hand: You have likely been drinking your red wines too warm. Meaning, the temperature is not as intended and you could be missing out on some key flavors. I am a BIG stickler for wine temp, this predates my official wine journey, nothing grinds my gears more than tasting a wine (usually at a restaurant) and immediately sensing that the temp is off, this is usually the case for red wine. “Room temperature” originally referred to 16th-century European castles around 60–65°F, not a modern home at 75°F. Your reds should almost always be cooler than you think. I now store my wine in a cooler at 60°F, but if you don’t have one, the best trick is to let your reds hangout in the fridge for 20 mins before serving (Note: if you leave it in too long and the wine tastes bitter, just let it warm up a bit, you’ll be fine). Even the most full of full body reds shouldn’t be served over 65°F. But, here’s the fun part - most light body reds are best around 50–55°F, making them a perfect refreshing summer companion.

Here’s my list of “summer reds” that you should try, after they spend some time in the fridge of course:

• Gamay: Juicy, light, low tannins, and bright cherry flavors. Pairs great with burgers.

• Pinot Noir: You knew this was coming. But, I would focus on bottles from Oregon or Hemel-en-Aarde specifically. It’s silky, earthy, and elegant. Give it a shot with grilled salmon.

• Grenache: It doesn’t just make great rosé, its red expression can be light and fruit forward, especially from Spain, Australia, and Southern Rhone.

A few other grapes to consider are Frappato, Cinsault, Mencía, and Zweigelt, but they are less widely available.

And with that, I officially declare the end of white wine/rosé + summer propaganda. Give it a try at your next pool party or cookout and let me know how it goes.

In My Glass: Succés Vinicola Experiencia Parellada

This past Sunday I took part in the age old summer tradition of day drinking whilst sitting at an outdoor cafe, talking about life and creative pursuits. It was absolutely perfect. But, what made it memorable? It was a heavy pour of Succés Vinicola ‘Experiencia’ Parellada. This was my first time having Parellada as a single varietal and I must say, I have been missing out. For those that don’t know, Parellada is a classic Spanish white wine grape from the Catalonia region, along with Macabeo and Xarel·lo, it is one of the three core grape varieties used to produce traditional Spanish sparkling wine, Cava. But clearly, it’s time that this grape steps out of the proverbial shadow of sparkling wine.

This wine was served ice cold, and while it does have a haziness to its color, it drinks with perfect clarity and direct flavor. Speaking of color, it’s an orange wine that enjoyed some time on the skins, but if you are orange adverse this really drinks like a white wine. Here’s how it’s described:

40-60 year-old bush trained Parellada grown in calcareous clay... Success Vinicola is amongst the first producers to make a still Parellada and is arguably the benchmark producer for the grape. Traditionally one of the main grapes for Cava, Parellada is a late ripening variety that likes high altitudes (it only thrives above 400 meters). Typically picked in late Oct, pressed, and given 12 hours of skin-contact before spontaneous fermentation in stainless steel. Fresh, lively, and bright.

I would also like to add that Succés Vinícola is woman owned and values low intervention.

To me, it is a quintessential summer wine. It’s meant for easy drinking, but has rich aromatics, and has well balanced (almost silky) acid. Also, it has an ABV of 11%, making it perfect for a lazy Sunday when you want to have a good night sleep after. You can find a bottle of this for $15-20, which is insane because I paid $17 for a glass, so don’t be like me and buy the bottle instead and go enjoy a lazy summer Sunday of your own.

But, first, we’re going back to South Africa and this time there’s some promising news, it’s a revolution but not in the way you might think. Also, I have the perfect bottle for you to pair with your next seance or tarot reading.

Let’s begin.

Regional Spotlight: Six Weeks of South Africa - Swartland

Last week, we discussed Constantia, a place rooted in history. This week we are moving on to Swartland, a place rooted in revolution. Before Swartland, South Africa was largely associated with value wines. After Swartland, critics started talking about South Africa in the same breath as the Rhône, the Loire, and even parts of Spain.

Located an hour north of Cape Town in the Western Cape, “Swartland” means “Black Land,” a reference to the native renosterbos shrubs that appear almost black after winter rains. Unlike the manicured estates of Stellenbosch, Swartland feels rugged, windswept, and agricultural. It's a working landscape known as much for wheat fields and olive groves as vineyards. The region exploded onto the international scene in the early 2000s thanks to a group of young winemakers who believed South Africa could make world-class wines by focusing on terroir rather than technology (read: low intervention). Their work sparked what many now call the "Swartland Revolution."

Their regional focus is minimal intervention, but don’t call it natural wine. Their approach/regional ethos is based on the following practices:

• Dry farming (little to no irrigation)

• Old bush vines

• Native yeast fermentation

• Minimal additions

• Neutral oak

• Little filtration

• Farming first, winemaking second

But the goal isn’t to make funky wine, they want to let the vineyard speak. And that it does, especially with its weather, which is hot, windy and pretty dry. This makes for juicy, full of flavor, very ripe grapes - allowing their wine really stand out. Here are some of their signature varietals:

• Chenin Blanc: You’ve never had one like this, read on to what’s in my glass to learn more. But overall, these pack a punch of flavor and can age very well because of it.

• Syrah: More savory than sweet.

• Grenache: Elegant with potent red fruit

• Cinsault: Fresh, floral, and very silky.

• Field Blends: If there was ever a time to try a field blend, it’s from here. Many vineyards in the region aren’t planted to just one grape. They’re planted to several.

  Everything is harvested together. Everything is fermented together. It’s a traditional practice that is currently having a revival. Also, they use bush vines in this region (think bushes instead of neat rows), this also contributes to great blends.

Let’s talk producers. The Swartland story is more about collaboration than ownership. Many of the vineyards are owned by long-established farming families, while the revolution itself was driven by independent winemakers purchasing fruit from growers rather than owning massive estates. That model has lowered some barriers to entry, making it much easier to get into the region. But, if you want to try some of the major players in the area, I would start with these:

• Sadie Family Wines: Eben Sadie is arguably South Africa's most influential modern winemaker.

• Mullineux: Masters of Chenin Blanc and Syrah.

• Porseleinberg: They have one wine, it’s Syrah, and it’s frequently mentioned among South Africa's greatest reds. Their website is bizarre though.

Wine in Culture: Black Winemakers Who Are Making Great Wine

I think a part of me started this journey because I wanted to disrupt the idea of what a wine sommelier looked like. As I’ve been digging into the community, I have found so many Black sommeliers and wine experts, both on social media and in real life. For a second, I thought I was maybe wrong, maybe the industry was more diverse than I previously thought. However, that is not the case. We are a small but growing community, but small nonetheless. So, this week, I want pull back the curtain and discuss some wine brands that you should know and hopefully try. Not just because they are Black, but because they are making great wine and they happen to be Black.

All of the brands I’m featuring are award-winning and many are trying to do something a little different. As we’re a few years out from the “racial awakening” and seeing Black representation dwindling in Hollywood, Black executives being disproportionately impacted by corporate and government layoffs (myself included), systematic and implicit bias (blatantly) running rampant, and Black people still suffering racial violence on a near daily basis (what happened to Nolan Wells?!), it’s still (and always) a good time to support Black businesses. But also, it’s just good wine, and isn’t that what we’re here for?

1. Brown Estate (Napa Valley, CA)

Brown Estate represents the first Black-owned estate winery in Napa Valley. It was founded in 1995 by siblings Coral, Deneen, and David Brown after their parents purchased the land in 1980. They’re known for proving that Black-owned wineries aren’t just about representation, they’re making outstanding wine. Also, their Zinfandel is considered one of Napa’s benchmark expressions. When I went to Napa a few years ago I made the terrible decision to NOT book a reservation at their tasting room, sadly there was a line around the corner. I did have the pleasure of tasting their Chardonnay at a wedding, and it was lightyears away from what your would expect from a California Chard. It was light, refreshing, and mineral forward.

Standouts:

• Zinfandel (their flagship)

• Chardonnay

• Chaos Theory Red Blend

2. Maison Noir Wines (Oregon)

Maison Noir was founded by André Hueston Mack, a former head sommelier at Thomas Keller’s Per Se and former wine buyer for The French Laundry. He is a BIG deal in the wine world. I first discovered him on TikTok and loved how easy he was to relate to as such an accomplished wine expert. He really helped me study for my exam if I’m being honest, and he still inspires me today. One thing is clear about this man, he knows his wine. I would trust him with any pour. I haven’t had the pleasure of really digging deep into his brand, but again, he’s the real deal so I can almost guarantee the wine is amazing. Also, you have to love the way he names his wine. Here are some recommendations I found on r/wine.

Standouts:

• O.P.P. Pinot Noir

• Knock on Wood Chardonnay

• Horseshoes & Handgrenades

3. Longevity Wines (Livermore Valley, CA)

I love the story behind this one, it was started in 2008 by Phil Long and his wife, Debra. It was a hobby that turned into a living for the couple, in 2016 Debra passed away after a battle with cancer. The heart shaped logo for the brand was born out of the stained glass hearts Phil used to give his wife every Valentine’s Day. Everything about this brand feels like love. Today, Phil is the president of the Association of African American Vintners (AAAV) and his philosophy has never changed: “Wine is for everyone.” The brand is consistently praised for approachable, food-friendly wines.

Standouts:

• Chardonnay

• Cabernet Sauvignon

• Rosé

4. Theopolis Vineyards (Yorkville Highlands, CA)

Founded by Theodora Lee aka Theo-patra, Queen of the Vineyards, who by day is a trial attorney and by passion is a deeply inspired winemaker. Whew, Black women. And in true fashion, she’s not doing anything half way, most (if not all) of their wine is award winning and earns 90+ points according to Wine Enthusiast.

Standouts:

• Petite Sirah

• Symphony

• Pinot Noir

5. Stuyvesant Champagne

This one is cheating just a little bit, the brand isn’t produced in the U.S., it’s Champagne from France, but it’s an American Black-owned luxury brand sourcing from Champagne and founded by Marvina Robinson. I’ve had it and honestly, it’s fantastic Champagne. It really doesn’t make sense for us to be drinking Ace of Spades anymore when you can get fantastic, similar quality for almost a quarter of the price, sorry Jay-Z. Here’s how they describe themselves:

B. Stuyvesant is more than just a sparkling wine; it’s a transformative experience that seamlessly merges tradition and innovation. Rooted in the prestigious Champagne region of France, our champagne is meticulously crafted using the time-honored méthode champenoise, preserving the legacy of centuries of winemaking excellence. What truly distinguishes B. Stuyvesant is our unwavering commitment to inclusivity and diversity. As a woman-owned business, we bring a unique perspective to the champagne industry. Our brand represents the celebration of empowerment, authenticity, and the belief that champagne should be accessible to everyone, regardless of background or status. The name “B. Stuyvesant” pays homage to the Brooklyn neighborhood where our founder, Marvina Robinson, was born and raised. It’s a reminder that greatness often begins in unexpected places.

Standouts:

• Blanc de Blancs

• Prestige Rosé

• Cuvee Reserve Brut

6. Abbey Creek Vineyard (Oregon)

“It’s great that I’m the first but what’s most important is that I’m not the last.” Founded by Bertony Faustin in 2008 , Abbey Creek is the first recorded Black winemaker in Oregon. He came from Haiti and built the winery while working as a hospital nurse. He faced many challenges, including those associated with being a winemaker such as weather, soil etc, but in addition to that he faced some systematic racism by way of being the first. Faustin attributes his immigrant spirit for keeping him going and creating amazing wine in the process.

Standouts:

• Pinot Noir

• Pinot Gris

7. Pur Noire Urban Wineries (Houston, TX)

Founded by Carissa Stephens and her husband Ray, they focus on making wine more inclusive and bringing wine culture into urban communities. According to Travelnoire, the couple’s shared love of wine blossomed during a vacation in Todi, a town perched on a hilltop in Umbria, Italy. They see their purpose as a community builder in Houston, while still respecting and honoring the culture. I haven’t had a chance to try their stuff, made entirely of California grapes, but their tasting room looks like a VIBE. I will be stopping by the next time I’m in Houston.

Standouts:

• 2022 Noire Night Cap

• 2023 Doux Flè Blanc

• 2023 Pur Epiphany

Honorable Mentions

• McBride Sisters: You probably already know #BlackGirlMagic wine, it’s a wonderful companion for a pool party or bring their rosé to your next cookout. I’m also very excited to try some of their new varietals, I’ll report back!

• Wondry Wines: A new brand, fresh off their Shark Tank run. The varietals are very playful and worth a try.

• Michael Lavelle: I know this brand well, they are excellent and very small batch, their Chenin Blanc (freezing cold) was my favorite for years.

What’s in my Glass: Lubanzi Chenin Blanc

I promise you I didn’t plan this, Swartland was always planned for this week! It just so happens that I was gifted this Chenin Blanc a few weeks ago and grabbed it on my way out the door to watch Practical Magic in the cemetery. I didn’t even look at the label, I was running late - I guess it’s the witch in me. But, of all the wine that was brought that evening, this one was the clear winner. First, when you smell it, you get honey mixed with citrus, then at first taste it’s noticeably more weighted than your typical Chenin Blanc. However, it’s complex with flavors of ripe summer melon, white peach, and lemon peel. I immediately said to myself: “we come to this place for magic,” but that also could’ve been because Nicole Kidman and Sandra Bullock popped in to introduce the film (!). But, in all seriousness, it had a soulful quality to it and all the flavors mixed together reminded me of a cauldron, or maybe an elixir. It was fantastic, and as it warmed up (it was 85 degrees), it seemed to open up even more. It’s priced between $15-20 and sold basically everywhere, you can learn more about it here. But promise me, if you are planning to do any seances or dancing under the moon this summer please bring this along, and also please invite me.

Also, we’re continuing to learn more about South African wine by digging into the region’s very own Santa Barbara, which has great wine - but also a somewhat dark reality. And lastly, my wine pick this week is courtesy of this past weekend’s travels. Thank you, Santa Barbara! You gave me much inspiration for this week’s newsletter.

Let’s begin.

Regional Spotlight: Six Weeks of South Africa - Constantia

We’re back in South Africa this week, and this time we are talking about the country’s hidden gem: Constantia. While last week’s Stellenbosch is known for Bordeaux style reds and prestige, Constantia is known for their award-winning Sauvignon Blanc and Vin de Constance. Let’s put it this way, if Stellenbosch is Napa, Constantia is the Santa Barbara of South Africa—cooler, coastal, elegant, and incredibly historic.

Constantia is the oldest wine region in the Southern Hemisphere. Founded in 1685, it predates almost every famous New World wine region. It’s only about 20 minutes south of Cape Town, tucked against Table Mountain and overlooking False Bay. Despite its tiny size ( and it’s very very small), it’s one of the most influential wine regions in history.

During the 1700s and early 1800s, Constantia dessert wines were arguably the most famous wines in the world. It’s recorded that Napoleon requested bottles while in exile and there is historical proof that they were poured in royal courts such as France, England, and Russia. You can even read it referenced in literature, from writers like Jane Austen and Charles Dickens.

The region is cooled by the Atlantic ocean and mountains which means growing season temperatures are much lower. This allows grapes to ripen slowly and slow ripening results in: higher acidity, more aromatics, longer hang time, and elegant alcohol levels.

You know what that means, Sauvignon Blanc thrives here. It’s their most famous grape and is truly an exceptional take on the varietal. They also grow excellent Semillon (often blended with SB), Chardonnay, Cab Sauv, and Pinot Noir. But, to me their ultimate standout is Vin de Constance. It’s luscious, yet incredibly fresh, with flavors of apricot, orange marmalade, ginger, honey, white flowers, candied citrus, spice, and the perfect level of acidity.

But, here’s the unfortunate news, Constantia has historically remained one of South Africa's most historically white-owned wine regions due to centuries of land ownership patterns dating back to the Dutch colonial era. One of the uncomfortable realities of South African wine is that while Black South Africans make up the majority of the country's population, Black ownership within the wine industry remains very small. Fewer than 2% of wine farmers are Black, and land ownership has historically been one of the biggest barriers to entry. I’m not suggesting you don’t support the region, just stating the facts. If you do want to give it a try (and I think you should), here are some producers to look out for:

• Klein Constantia: The most famous, known for Vin de Constance

• Groot Constantia: South Africa’s oldest winery

• Buitenverwachting: Known for Sauvignon Blanc

• Eagles’ Nest: A modern producer making waves in the region

I hope this doesn’t bum you out too much, it’s a bummer for me too. But, this is yet another reason to stay informed on the wine that’s in your glass and how it connects to the bigger picture of the wine industry and our world. We have done a lot, but there’s still a long way to go.

Wine in Culture: Does a Higher Price Tag Actually Mean Better Wine?

One of my favorite things about wine culture is how luxurious it can make you feel. When I lived in NYC in my shoebox apartments, I may not have had AC, a dishwasher, or in unit laundry but I always had great stemware and an excellent bottle of wine, you couldn’t tell me nothing! I would sip my wine while lounging on my ripped couch and feel like the richest woman in the world. But, why? Where does that come from? Why does wine automatically translate to wealth?

In order to understand, we have to look back. For most of history, wine was difficult to produce, transport, and preserve. Great vineyards were scarce, glass bottles were expensive, and aging wine required cellars. Kings, nobles, and wealthy merchants drank the best wines because they could afford them. That historical association never really disappeared. Unlike vodka or beer, wine is tied to a specific place. There are only so many acres of Romanée-Conti or Château Lafite. Limited supply plus global demand equals astronomical prices. Basically, it was rare and that made it valuable, and because it was valuable, it appeared superior.

But, there are more vineyards today all over the world (and more producers than anyone can count), so the “rare” argument can’t really be used anymore. But, that is where marketing steps in. Wine has always been marketed as a luxury choice, making the price feel worth it. The wine industry behaves more like Hermès than Coca-Cola. They don’t just sell you on a alcoholic beverage, they sell you on the estate, the history, the vintage, the story, the exclusivity. And, it’s working. At least it works on me. I love the story, I love knowing things about the producer, or a very important year. These are the things that makes wine special, but at what cost?

Researchers have repeatedly shown that when people are told a wine costs $90 instead of $15, they report it tastes better, even when it’s the exact same wine. Brain scans have even shown greater activity in the brain’s pleasure centers when participants believed they were drinking an expensive wine. So price doesn’t just influence purchasing, it influences taste.

When I was in my 20s and working at PBS in NYC, I had the great pleasure of meeting Jacques Pepin, the famous French chef who basically invented the omelette and renowned wine drinker. We were doing a press event for his American Masters documentary and of course he was enjoying a glass of wine. When asked about what he was drinking, he scoffed and said he had no idea, but he liked it. He’s also gone on record saying: "I rarely spend more than $10 on a bottle of wine... There's nothing wrong with drinking simple wine." But, the real question is does price really equal complexity?

When tasting a $10 bottle vs a $25 bottle, you may be able to taste a difference. This could be the result of mass production vs. small batch, think Yellow Tail or whatever we were drinking in college. But, the tricky part is when you put a $30 bottle up against a $300 bottle, you may not actually taste that much of a difference. At that point, you are actually paying for rarity, reputation, aging potential (if you care), collectible value, or brand prestige.

Paying more than you want based on things not in the actual bottle runs deep in the wine industry. In most of Europe, getting a higher price tag is built into the business model. Take France’s Burgandy for example, there are four appellations within that region. Where they are located will dictate the appellation they can put on the bottle and furthermore, what they can charge for that bottle. There’s Bourgogne AOC, Village (Gevrey-Chambertin), Premier Cru, and finally Grand Cru. A Bourgogne AOC wine can cost $15, but a Grand Cru can easily cost $500+. These are not wildly different locations, mind you. And please don’t scream at me, I know a Grand Cru vineyard isn't just a marketing label, it is literally one of the most historically exceptional pieces of vineyard land in the world, often recognized over centuries. But, when you purchase that, you have to know, you aren’t purchasing just the wine, you’re getting the history and the story with it. We see the same thing with Champagne vs. Cava or Prosecco, or even European wine vs American wine in general.

So, let’s bring this full circle: Does a higher price tag actually mean better wine? My answer: No. Wine has very good legacy marketing, but you can have the history and artful wine making at a lower cost. Wine making is a lengthy process that is part science and part art, it’s soil selection, contending with the weather (ahem, climate change) and viticulture excellence, it’s a beautiful process. I wouldn’t be studying wine if I didn’t believe that. But, I do think wine should be accessible to all, regardless of how much you make - and there’s proof that it’s possible. Here are some of the rules I live by:

• I never pay more than $100 at a restaurant (if I’m footing the bill lol), look up the wine before making your selection. Most of that price is a severe mark up. I would rather bring my own and pay the cork fee.

• I will pay as little as $5 for a bottle of wine, but the bottle must tell me the region it grew in. Simply saying “California” is a dead give away that it’s mass produced and probably not great, but wonderful if you plan to cook with it.

• This one is hard: I never pay more than $40 for a bottle. It’s a numbers game for me, I have a lot wine I need to taste. Figure out your ceiling based on your own wine drinking habits and budget. This has changed a lot over the course of my life, it used to be $20 ceiling just a few years ago.

I’ll leave you with this, you don’t have to pay crazy money to enjoy good wine. Thanks to amazing producers all over the world, you can have complexity, the story, and the history too - while only paying $30. Here are a list of incredible producers with even better prices, save this for the next time you are at the wine shop.

• Costco Kirkland Signature Series ($7–$13): Much has been said about Costco wine, and it IS mass produced, but they do work with some incredible producers to make their wine. So, don’t be afraid to give it a shot to try new varietals. Also, their holiday wine is unbeatable.

• Bodegas Borsao: They have several 90+ point wines under $15

• Quinta do Crasto: Red blends from Portugal that punch way above their price class, often $15–18

• Produttori del Barbaresco: An Italian cooperative making shockingly good Nebbiolo; their basic Barbaresco can be found under $30 and rivals bottles 3x the price

• Château de Beaucastel’s “Coudoulet de Beaucastel”: Same French winemaking team as their famous $80+ Châteauneuf-du-Pape, this bottle runs $25–30

And, this is just the tip of the iceberg, much more to come on affordable drinking!

What’s in my Glass: Margerum Grenache & Syrah

Every year, I plan a trip somewhere to drink wine for the day or the weekend. It’s affectionally called “wine weekend.” It’s a labor of love and a chance for my friends and I to make memories and discover something new and unexpected. This year, we went to Santa Barbara. I won’t talk about the region too much, I’ll save that for a future regional spotlight. But, what I will talk about is our first stop: the Margerum Tasting Room. This place set the tone for the entire day for me. Their wine was so complex and pronounced, there is no other way to say it - it felt elevated. It’s very clear that they are inspired by French (Rhone specifically) wine making, but the fact that you can actually taste in the glass is delightful. Both the Grenache and the Syrah really stood out to me. Here’s how they describe their Grenache:

This is one of our favorite wines for the table, a treasure to not be overlooked. Bright fresh, and fruity with fine soft and resolved tannins. Luscious mouthfeel with grip, savory meaty notes paired with dried flowers, spice, sweet purple fruits and jelly.

It runs $40 a bottle and is worth every penny. It was the first taste I had that made my tastebuds dance. It was also served chilled (55 degrees) which made it feel like it could be a summer red. I determined then and there that it was my wine of the day, until they brought out their Syrah that is… here’s how they describe that one:

This is the second wine from our stunning hillside estate property overlooking the Santa Ynez Valley. With steep elevations and diverse low nutrient soils this vineyard is comprised of a combination of clay loam soils and limestone outcroppings on a limestone base. The vineyard is farmed organically, ensuring an environmentally friendly approach to viticulture.

This was a game changer. It felt lush in my mouth, and I could taste every single note of black fruit and spice. It was rich on my tongue and carried a silky full body structure. I don’t think I’ve ever had a Syrah like it. It’s priced at $60 a bottle, so I won’t be getting it (see above), but you should!

Also, for those of you wondering, I am in my final week of my alcohol break. This was an enormously refreshing pause, but I can’t wait for my first sip of wine come Saturday. I broke down and bought another NA wine, it was awful. No need to discuss it. But, this did get me thinking that I may take more of these breaks. Could I be the world’s first ever sober-curious sommelier? Who’s to know. Anyway, on to South Africa, natural wine scams(?), and a Cab Franc that punches way above its weight.

Regional Spotlight: Six Weeks of South Africa - Stellenbosch

Back in 2008 I went to South Africa for the first (and sadly only) time. It was an iconic family vacation, and lives in my memory as one of the best adventures of all time. We did safaris, stayed in some of the most exotic and stunning locations, ate ostrich (sorry!), and for the very first time I heard the word: Pinotage. But, more on that in a moment.

When we talk about wine, South Africa is rarely at the forefront of the conversation. That’s just an unfortunate fact. Even when I was studying wine, we spent weeks on France and Italy, and only a few moments discussing South Africa. There could be a multitude of reasons why, but I think it deserves more discussion and praise than it’s currently getting. And for the record, it’s not the only country that deserves more praise, this will be the first of many series diving deep into lesser known wine regions, so buckle up.

Now, back to Pinotage. This was my first introduction into South African wine, and my first inclination that something very interesting was happening there, that we in America knew nothing about. To be clear, I didn’t taste it on that trip. I was 19 and traveling with my parents after all. But, I don’t think it’s a coincidence that I still think about it today. So, before we get into our first region, let’s discuss the varietal that opened up my curiosity.

Pinotage is South Africa's signature grape, and its story is deeply tied to Stellenbosch (our first region!) as that's literally where it was born. According to WSET (where I studied), the varietal came about in 1924 when a Stellenbosch University professor of viticulture was performing "open-air hybridisation.” Shortly after that in 1927, he quit (relatable) and his garden became untamed and wild. As the university was sending in a cleaning crew a young lecturer happened to walk by and also happened to know the work that the previous professor had been doing. He rescued the seedlings on the spot. And that, ladies and gentlemen, is how we got our mutant beauty, Pinotage.

Here’s what you need to know. It’s a cross of Pinot Noir × Cinsaut, despite it’s birth it’s vigorous, relatively easy to grow, and heat-tolerant. It buds and ripens early, and can produce high yields. It’s deep, dark ruby to purple (much more intense than Pinot Noir), and has a smoky, earthy, and dark-berry fruited (blackberry, plum) flavor profile. It’s also known for a distinctive note that people either love or hate — often described as banana, bubblegum, or nail-polish/acetone-like (I like it). It has medium-to-high tannins, decent acidity, and generally a fuller-bodied, robust wine — closer to Syrah or Zinfandel in weight than to Pinot Noir’s silkiness. It was dismissed for decades as a rough, low-quality bulk grape, but a wave of quality-focused Stellenbosch and Swartland (coming soon) producers since the 1990s–2000s has rehabilitated it into a genuinely serious, distinctly South African wine.

But, that’s not all Stellenbosch is good for. It’s our first region because it’s South Africa's most famous wine region, located about 30 miles east of Cape Town in the Cape Winelands. It has a Mediterranean climate, warm, dry summers and cool, wet winters, moderated by cooling breezes off False Bay to the south. It has the country's oldest wine-growing history (dating back to the 1670s), the greatest diversity of soils and mesoclimates (thanks to several mountain ranges creating varied aspects and altitudes), and the deepest concentration of top producers, research institutions, and investment.

It excels particularly with Bordeaux-style reds (Cabernet Sauvignon, Cabernet Franc, Merlot blends) and increasingly fine Chenin Blanc and Syrah. If you want one region that showcases South African wine at its most polished and prestigious, this is usually it. Ready to give it a try? Here are some producers that I would recommend, and as an added bonus all are Black owned:

• M’Hudi Wines : It’s one of the oldest and only Black-owned wine farms and wine brands in Stellenbosch.

• Seven Sisters Vineyards: One of the first and few 100% POC-owned and managed wine farms in Stellenbosch, established in 2009.

• Carmen Stevens Wines : Carmen Stevens was the first Black South African to study the art of winemaking in South Africa.

• Aslina Wines : Founded by the first Black female winemaker in South Africa, though her wines are made using grapes from various Cape regions rather than a single home estate.

• Klein Goederust and Ovation & Thokozani : Was voted Best of Wine South Africa-Authentic South African Experience in 2023 and their vineyard was named TIME World’s Greatest Places of 2022.

Wine in Culture: Do We Really like “Natural” Wine?

Natural wine is having a moment. Personally, I’m not a huge fan and I don’t know if I ever will be, but I admire the tenacity. To me, most “natural wine” tastes like vinegar at its worst and grainy at its best, also the hangovers are not in fact better. So, what’s making everyone so hot for natural? This week in culture, we’re going to break down what makes it “natural” and why that’s a good or bad thing for you.

Here’s the thing. There’s no legal or universally agreed definition (unlike “organic,” which is certified) for what makes “natural” wine, it’s more of a philosophy/movement than a regulated category. Therefore you will constantly see debates about what actually “counts” and why the quality is all over the place. It’s more of a ~ vibe ~ and less of a real thing, if you get my drift.

The simplest way to define it is minimal intervention, both in the vineyard and the cellar. But, I guess that doesn’t have the same ring to it.

In practice that usually means:

• Organic or biodynamic farming — no synthetic pesticides/herbicides, healthy soils

• Native/wild yeast fermentation — no commercial yeast strains added

• No or very low added sulfites — sulfur is the main preservative in conventional wine; natural wine either skips it or uses tiny amounts

• No additives or manipulation — no fining, filtering, acidifying, sugar adjustment, tannin powders, coloring agents, etc. that are common (and legal) in conventional winemaking

• Nothing added, nothing removed

This hands-off approach can produce more distinctive, terroir-driven wines, but also makes them less stable and more prone to funky, unpredictable flavors since there’s less chemical safety net. And that vinegar you’re tasting, that’s volatile acidity (VA) and you’re tasting it because there is no sulfur dioxide (the safety net) to keep this bacteria in check and off your tongue.

Why drink natural wine? The natural wine lobbyists (whoever they are) say it gives drinkers less of a hangover, but there’s no solid scientific evidence that natural wine causes fewer hangovers than conventional wine and I can personally attest to that. They say it’s healthier, which is not substantiated. It’s still wine - alcohol is alcohol. Some say it’s “more pure/authentic,” this is largely a philosophical/values statement (rejecting industrial winemaking) rather than a measurable quality benefit. But, most say it’s less sulfates, which is 100% true, and if you are sulfate-sensitive I’m glad you have your wine. So can we put this to bed? The answer is no, it’s not better for you.

I think the real draw for most people is taste and philosophy, not health. Natural wines can be genuinely exciting and different, funky in an interesting way, and appeal if you like supporting smaller-scale, lower-intervention farming. However, quality is less consistent than conventional wine, and if you are anything like me - that’s a problem.

In conclusion, I think it’s more of a trendy movement and less of a wine category, but it does put a spotlight on sustainability so that’s not a bad thing. From my perspective, I’ve had some wonderful organic and biodynamic wines, and I promise, I’m not saying that ironically.

So, do you really like natural wine?

What’s in my Glass: Chateau de Parnay Saumur Champigny

Going back into the memory bank this week. Last fall, I saw an Instagram video about Anna Wintour’s daily lunch. I became obsessed with the mashed potatoes, they were a classic french style that was basically a lot of butter. I went out and bought all the supplies and groceries. And, I thought long and hard about the wine pairing. It needed to be French, of course, but it also needed to be decadent and have enough acid to cut through all that fat.

Enter Chateau de Parnay Saumur Champigny. Made from old-vine Cabernet Franc, the taste notes are ripe red fruit, mint and spice, with a structured, silky, well-balanced palate and notably long finish. It’s been described as “dark fruit and cassis with peppery, grassy notes, dense and fresh with ripe, grainy tannin.” Oh, and it’s organic. It was approachable, had a very pronounced floral aroma, and let’s just say I savored every drop in one sitting.

When it comes to the winemaker, Château de Parnay is a historic vineyard in the Saumur Champigny appellation. The property sits along the Loire River, overlooking it from a white stone cliff, and today covers four separate plots of exceptional clay-limestone soil.

Basically, it was excellent. It made my meal feel restaurant quality and oh so expensive. But, here’s the good news, it’s not that expensive. On average, you can get this bottle for about $35-39 if you look for it. I found mine at K&L in Los Angeles, but it’s sold nationwide. This is the perfect companion for a dinner party or a way to elevate your meal without breaking the bank. Trust me on this one.

So, I’m determined to find wines that allow me to still be super woman while having a glass or four, that’s the big topic for this week because let’s face it - a life without wine is not the life for me. Also, we’re discussing one of my favorite wine regions in the world this week and a truly unforgettable sip I had last year for what’s in my glass. And for the observant readers, you’ll notice a new section has arrived, you’ll have to read on to find out what it is.

Regional Spotlight: Sancerre, France

We have arrived at peak summer. It’s hot everywhere, people are musty, summer travel is all over IG, and everyone (and I mean everyone) is outside. This means one thing to me: It’s time for summer wine to shine. I have a lot of summer wine favorites, Albariño is #1 on my list, but there’s also Gavi, Provence rosé, Soave…and Sauvignon Blanc. But not just any Sauvignon Blanc, the crème de la crème - Sancerre. I know everyone loves a New Zealand SB, and based on previous editions of this newsletter one could say I also dabble with California, but nothing feels like summer to me like a Sancerre. It’s pale, bright, and bone-dry, absolutely no sweetness to speak of (more on that later). It’s high in acidity but this only makes it more crisp, zippy, and refreshing. Of course, it’s aromatic, smelling of citrus (grapefruit, lime), green apple, and often grassy or herbal notes. It’s usually light-to-medium bodied, so you can take down an entire bottle to yourself and basically feel like you’re drinking water. And finally, it’s unoaked in almost all cases, so the fruit and minerality stay front and center. It really is perfection in a glass. To me, it’s Sauvignon Blanc at its most classic and restrained and exclusively belongs pool side, on a beach, on a boat, on the street at a cafe in Europe, and in air conditioning on my couch.

So, why is it called Sancerre and what makes it so different? First the name. Sancerre is a legally protected Appellation d'Origine Contrôlée, the name refers to a specific place with defined boundaries, soils, permitted grapes, yields, and winemaking rules. Under this system, the label tells you where the wine is from, and it's assumed (or you're expected to learn) what grape is grown there. So a bottle labeled "Sancerre" is legally guaranteed to be Sauvignon Blanc (for the white), grown within that appellation, and made under those rules. The name Sancerre is actually doing more specific work than "Sauvignon Blanc" would, because it also tells you the soil, climate, and style.

So, let’s talk about that soil, there are three main soil types across the appellation’s vineyards:

• Silex (flint) — gives the most smoky, mineral, “gunflint” character

• Caillottes (limestone pebbles) — produces lighter, more floral, fruit-forward wines, often the easiest-drinking style

• Terres blanches (marl/clay-limestone) — gives fuller-bodied, more structured wines that can age longer

As for the climate, Sancerre (the region) sits in the eastern Loire Valley, on the river's left bank, centered around the hilltop village of Sancerre itself — a medieval town perched above the vineyards with views across the river to Pouilly-Fumé on the opposite bank, and for the record they also make great Sauvignon Blanc. Due to this location, the climate has cold winters and warm-but-not-hot summers. That keeps acidity high in the grapes, which is core to Sancerre's crisp signature.

And when it comes to style, they are refined and you can really taste it in the glass. Their goal is to preserve freshness and let the terroir (soil) show through, rather than layering on winemaker technique. That’s why you can’t find many Sancerre’s that are oaked (this a technique flex), they typically use stainless-steel in this region. Also, they harvest those grapes by hand, at least that’s what they say, and you know what? I believe them.

Wine in Culture: Everyone is Protein-Maxxing

Is it just me or is everyone protein-maxxing? Whether it’s GAINS or using protein to shed a few, it’s all over my algorithm and it’s not just the gym bros anymore. For the record - I too am a protein maxxer. I am constantly trying to reach my protein goals each day and I cut sugar and carbs every chance I get. Here is how the American Medical Association describes it:

"Protein maxxing" (or protein-maxing) is a popular internet wellness trend centered on maximizing daily protein intake to boost metabolism, manage weight, and build muscle. It involves deliberately pushing protein consumption to the upper limit (often exceeding 2.0-3.0g per kilogram of body weight), while tracking every gram and heavily utilizing supplements.

But, is that any way to live?? So, today, we’re going to discuss some of the wines that won’t take us all the way off plan and allow a little fun in while we’re maxxing or whatever the kids are saying.

First, let’s discuss the bad news. Wine (or any alcohol) doesn't fit cleanly into a protein-maxxing goal, let’s say the quiet part out loud: alcohol calories are "empty" (no protein, no nutrients), and alcohol also temporarily suppresses muscle protein synthesis and takes metabolic priority over fat oxidation when you drink it. TLDR: your body burns off alcohol before it burns fat, because it doesn't store alcohol. So if you're heavily prioritizing protein/training, wine (or any alcohol) is working somewhat against you regardless of sugar content. Ok, it’s out there now. But, here’s the good news: Not all wine is created equal. So, there are some wines that won’t completely derail your goals. So, let’s focus on that.

Let’s debunk something. It’s not the sugar in the wine that leads to problems (I was guilty of thinking this too), sugar has its own issues, but if you are trying to stick to a fitness goal, you really have to focus on the alcohol content. If you are cutting sugar though (which I also do) dry wines have very little residual sugar — typically under 1-2 grams per 5oz glass. However, the calories in wine come almost entirely from alcohol itself (7 cal/gram), not sugar. So "low sugar" wine is a gimmick, the goal here should be picking lower-ABV options.

With that in mind, you can ditch all those low sugar marketed wines and focus on good quality varietals . Here are some that I really love:

Vinho Verde (Portugal) — ~8.5-11% ABV
Light, slightly effervescent, citrusy white. One of the lowest-ABV table wines you’ll find that’s still widely available and good. Great for summer!

German Riesling, Kabinett level — ~7.5-10% ABV
Kabinett is the lightest tier in Germany’s ripeness classification. Can range dry (Trocken) to slightly off-dry (check the label). It’s naturally low alcohol because Riesling grapes retain acidity and sugar converts to alcohol less fully at cooler ripeness levels.

Moscato d’Asti (Italy) — ~5-6.5% ABV
Very low alcohol, lightly sparkling, aromatic. Worth noting: this one is sweet (residual sugar), so if you’re also watching sugar, lowest alcohol on this list, but not lowest sugar.

Prosecco (Italy) — ~11% ABV
A bit lower than Champagne (which usually runs 12-12.5%), and the bubbles can make a glass feel more satisfying, which sometimes helps you drink less (not me). Focus on Veneto and Friuli-Venezia Giulia regions.

Lambrusco (Italy) — ~8-11% ABV
A light, fizzy red, it’s unusual but a legitimately good lower-ABV red option if you want something other than white/sparkling. Look for “dry” on the label and it’s best from Lombardy (in my opinion).

Txakoli (Spain, Basque Country) — ~9.5-11% ABV
Bright, briny, slightly spritzy white. Similar profile to Vinho Verde.

Muscadet (Loire, France) — ~11-12% ABV
Not dramatically low, but on the lower end for a still dry white, and very clean/crisp.

More good news: most of these are great for summer. Just make sure you’re checking the label in case the producer got a little overzealous, look for 11% ABV and lower. And, here are a few that should be on your no-sip list: Napa Cabernet, Zinfandel, Châteauneuf-du-Pape, and other warm-climate reds often run 14.5-16% ABV, double some of the wines above. Fortified wines (Port, Sherry, Madeira) are even higher, 17-20%+.

If you are avoiding sugar but you aren’t as concerned about ABV (or calories), here are some options for you:

• Sancerre and other dry Sauvignon Blancs (don’t you love when things come together)

• Dry Champagne/sparkling labeled Brut Nature or Extra Brut (avoid “Demi-Sec” or “Doux,” which are genuinely sweet)

• Dry Rieslings labeled Trocken (German for “dry”) — Riesling has a sweet reputation but Trocken bottlings are bone-dry

• Pinot Grigio, Albariño, Grüner Veltliner — all typically fermented fully dry

• Dry red options: Pinot Noir, Cabernet Sauvignon (not from Napa), Sangiovese (Chianti) — reds are almost always fermented dry with negligible sugar

Moral of the story: where there’s a will, there’s a way. Drink the damn wine, life is short.

What’s in my Glass: Baskoli Hondarrabi Zuri

As we all know, I’m not drinking at the moment. So, I’ve been pulling from memory to curate this section over the last two weeks. And, I must say - this was a very memorable wine. I met this wine whilst enjoying a Sunday funday in Pasadena last year (yes, it’s been that long - and sadly I don’t remember the restaurant, ironic). And, when I told the staff that I was studying wine, they rushed to bring this bottle out. This, ladies and gentleman, is Baskoli Hondarrabi Zuri. Sidenote: one of the fun parts about studying wine is meeting wine sommeliers in restaurants. They are always so eager to give tips or in this case…quiz you. I was offered a sip of this wine and the sommelier quickly followed with: “tell me the notes!” I was put on the spot, but honestly, it was easy - this wine danced on my tongue. I responded with “grapefruit, pear, and…..coconut?” A huge smile took over his face and he clapped. “Well done, so many people miss the coconut, but it really stands out to me.” I couldn’t agree more, it’s such a distinguishing feature and very unexpected. It also has bright acidic features, but is also so delicate and complex. I can still taste it now. But, you’re probably wondering…wtf is Hondarrabi Zuri? Here’s how the producer (Riboli Family Wines) describes the region and grape:

Baskoli is not only a winery… it is a philosophy of life. Our passion and love of the world of wine was what inspired us to create our own txakoli winery in one of the most beautiful locations in the Basque Country: Hondarribia. What was once a shared dream is now a reality. A tradition lost in the 17th century has been recovered thanks to our commitment to recover and revitalize this cultural winemaking heritage for the people of Hondarribia. Very aware that the key to a great wine is to have the best grapes, we strive to take care of the day-to-day of our vineyard. The weather, soil and crop type are the keys to our exceptional terroir. Our trellis-planted vineyard is located in a privileged, south-facing location, with maximum solar radiation and benefiting from the sea breeze from the Jaizkibel cliffs. The native grape, Hondarrabi Zuri, is the most important in our plots. All of this allows us to produce wines with their own particular style.

Basically, Hondarribia is a historic coastal town in the Basque Country of northern Spain. The grapes are grown on the foothills of Mount Jaizkibel (say it slowly lol), and the wine is fermented at the estate overlooking the Atlantic Ocean. The wine falls under the Getariako Txakolina (Denominación de Origen) region. It is produced by the Baskoli winery, which is a family-owned estate. And this is important because Basque Country wine has it’s own story and approach - much different than the rest of Spain, but that’s a topic for a different day.

All I can say is, this wine is spectacular. It was early summer when I tasted it and it felt perfect for a sunny day, but I could also see it as a great companion for just about anything. You can learn more about the producer here and please trust me, if you see this anywhere - grab it, don’t even think about it.

The Hangover: Final Thoughts

I’m really enjoying doing this newsletter, I hope you’re enjoying reading it. It’s forcing me to do research each week and pick up that damn text book. For that, I’m thankful - the wine world requires A LOT of studying. But, I want to hear from you! What are you liking? Do you want any regions or topics discussed? Tell me in the comments. And lastly, don’t forget to share this with your favorite wino.

And, you may have noticed a name change. I love WWC, but I want this to feel welcome to all that are wine curious - it’s our little corner of the internet where we can all have a good time and drink wine :) I’m so glad you’re here in The Wine Corner.

I’m off the heels of an amazing holiday weekend in Chicago. It was sweltering hot and felt more like Miami than the midwest. We ate great food, drank even better wine (thank you Lyra, Au Cheval, and Trevoli Tavern!), and partied more than I care to admit. Chicago really is a vacation destination and has some of the best restaurants (boujee and non-boujee) in the country. It doesn’t hurt that I’m from there and got to see my whole family. My parents hosted a cookout and I am pleased to report that a dry rosé does in fact go with everything including ribs, burgers, and Scott Petersen’s (iykyk). But alas, it was too much alcohol and too much food - which makes sense because 4th of July has always been my Achilles heel. Back in 1991, I ate too much at the cookout and had to go to the emergency room and shortly after have my gall bladder removed in 1992, I was four.

Good to know some things never change. But, in the spirit of improvement and growth, I’m taking three weeks off the sauce. Ironic, I know. But, this isn’t out of the norm for me, I often take a few months away from alcohol each year. It’s actually long overdue, and I believe to really love something you have to step away every once in a while - distance makes the heart grow fonder. Also, I have a little surprise for the non-drinkers or the hangover haters, this week’s recommendation is NA. You don’t want to miss it.

Why three weeks, you ask? Because I’m hosting a Santa Barbara wine tour at the end of the month :) So, for those of you who ARE on the sauce. Read on and enjoy.

Regional Spotlight: Valle de Guadalupe

For this week’s regional spotlight, we are discussing Mexico’s Wine Country: Valle de Guadalupe. We do this to honor their historic World Cup run (I’m still hurt) and also we just don’t talk about it enough.

First, let me start by saying: I resent the fact that this area is referred to as Baja, California. For that reason (and this is my newsletter), I won’t be using that term at all. Let’s begin.

Valle de Guadalupe is Mexico's largest and most important wine region, with an estimated 250+ wineries. Winemaking here has deep roots — Spanish missionaries first planted vines, and after the Mexican Revolution the Catholic Church sold off its vineyards, many going to Russian Molokan immigrants fleeing persecution in the early 1900s — you can still taste that influence at wineries today.

What makes this region special? The soil (terrior). Vineyards sit around 1,000 feet elevation with many microclimates, so winemakers experiment with varietals rather than sticking to one signature grape. But, one thing is for sure - this is red wine country, you’ll often find Cabernet, Nebbiolo, Tempranillo and more. It’s a little rare but they also produce some excellent Sauvignon Blanc and Chenin Blanc too. And lastly, some great rosé that feels surprisingly refreshing.

I had the pleasure of visiting a few years ago, it’s beautiful and sprawling - but uniquely Mexico in every way. It doesn’t have the superiority or stuffiness of some other wine regions just across the border - which for that reason alone makes it worth the trip. One thing stood out to me, yes their wine is deep in color, but somehow in the heat of the region all the wine leaned more dry to me. This could just be tannins given the varietals, but I expected more residual sugar on the tongue and was pleasantly surprised.

A few producers I loved in the region:

• Adobe Guadalupe - Huge standout for me in terms of complexity

• Tres Mujeres - Woman Owned!

• Vena Cava - Experimental and memorable

Final plug: There is also an emerging food scene in the region that you don’t want to miss, especially all the food at the Bruma resort.

Wine in Culture: What wine would they actually be drinking in Westeros?

If you are anything like me, you are currently watching House of the Dragon. If you aren’t watching you can skip ahead to this week’s wine recommendation, this won’t be fun for you. Next week!

Now that it’s just us fans, this season of HOTD is the best one yet (not willing to argue), and that’s due in most part to our great Queen Rhaenyra Targaryen, played expertly by Emma D’Arcy. All this queening has been so inspiring and fun, but I can’t help but think about MY favorite queen in the GOT universe, the incomparable Cersei Lannister. I loved her for many reasons - but most of all, she was a great wine drinker…like me. So, this week we are discussing the wine she (and everyone in Westeros) may have been drinking and their real world equivalents. That way, you can pick up a bottle for this Sunday, which is being hailed as the best episode in the season.

I’ll give you the wine regions discussed in the series and their possible real world options below.

• Region: The Arbor

About the Region: Westeros’ Bordeaux or Champagne (read France). They produce golds (ex: Arbor Gold) and reds, referred to as the best wine in the Seven Kingdoms.

Real World Options: a top-tier white Burgundy or a good Champagne for the “Arbor gold,” and a Bordeaux blend or single varietal Cabernet for their reds. Think something like a Meursault — just make it rich and prestigious, certainly a Cersei fav.

• Region: Dorne

About the Region: Dornish red is likely bold, strong, spicy as it’s Westeros’ hot, southern region. Their white wine was described as an “acquired taste” (thanks, Reddit!) likely due to the heat of the region.

Real World Options: For red, try a Spanish Garnacha/Grenache from Priorat, or a Rhône red (Châteauneuf-du-Pape) fits well — warm-climate, high-alcohol, spice-forward wines from sun-baked terrain. For white, try a crisp, high-acid Vinho Verde or a young Txakoli — sharp, light, almost prickly on the tongue.

• Region: The Reach

About the Region: We’ve made it to Highgarden, the home of the great Lady Olenna (RIP), this area feels like the home of sweet fine - it’s lush, fertile and, floral.

Real World Options: A Sauternes or late-harvest Riesling — honeyed, floral, dessert-leaning, matching the Reach’s abundance.

• Region: Slaver’s Bay

About the Region: Wine from here is likely import only, but surely is exotic.

Real World Options: Try an Amarone or a Georgian qvevri (skin-contact/orange) wine — something with unusual texture and intensity that would read as “foreign” to a Westerosi drinker.

• Region: Pentosh/Free Cities

About the Region: This is where we met Dany for the first time. I don’t know about you, but it gave rich and decadent and likely could rival the Arbor. So, we’ll go with France’s decadence rival - Italy (note: they are both great, but not the only greats).

Real World Options: An Italian Barolo or Amarone — heavy, opulent, it’s giving excess.

What’s in My Glass: SPARKLING TEA BLÅ (0% ALC)

As I’m taking a little break from alcohol, now feels like the perfect time to share my hands down favorite NA wine. I had this wine/sparkling tea for the first time in Mexico City last year. It was an incredible meal at EM, we opted for the tasting menu with wine pairings and this was the first wine that we were served. Naturally, I was slightly disappointed to have a non-alcoholic wine as my first sip, they are notoriously awful - or so I thought. I couldn’t be more wrong when I was served Copenhagen Sparkling Tea Company’s BLÅ. It was delicate, herbaceous, had a strong aroma of jasmine, and actually had decent complexity. Also, it pairs surprisingly well with a variety of foods (I begged for another glass). It was the only wine that I remembered from that meal, I feel like I can still taste it as I type this. Sadly, as a small (very high end) wine brand from Copenhagen, it’s not easy to find. But good news if you’re in LA, it just landed at Erewhon. For those not in LA, you can find a retailer near you here. I can’t recommend this one enough, I would take it over champagne or prosecco anytime - especially when I’m pulling back on alcohol, and even when I’m not.

Final plug: when asked “why non-alcoholic wine?” the founders of Copenhagen Sparkling Tea Company answered: BECAUSE EVERYONE DESERVES A GOOD GLASS OF BUBBLES!

This summer is shaping up to be one of the best in a very long time. In addition to the World Cup (our culture topic this week), we have Love Island, House of the Dragon, summer blockbusters waiting in the wings, and incredible weather (if you’re in LA, those heat waves in NYC and Chicago don’t look fun). This summer is representing abundance and infinite possibility, which makes it a lot like wine - let’s not forget, wine began with a seedling. It was the love, care, patience and artful consideration that got it into your glass and for that, we are thankful and reaping the benefits of abundance.

Region of the week: Ojai, California

For our first ever regional spotlight, I want to focus on a very little known, small region in California. I was inspired after attending the Good Boy wine festival this past weekend, where I tried one of the best rieslings of my life from Ojai. Up until that point, I just thought it was a boujee little town and the home of Donald Glover (he attends the very public community meetings available online). But, it’s so much more. It’s hyperlocal and renowned for low intervention wine.

When discussing their regional style, the Ojai Mountain Winery describes the following:

Ojai winemakers lean heavily into minimal intervention, native yeast fermentations, and sustainable or regenerative farming. Because of the extreme diurnal temperature swings and coastal mountain breezes, producers often craft incredibly vibrant, balanced, and expressive wines.

Here’s the big takeaway, yes it’s in Southern California and surrounded by wine country (Santa Barbara, Paso Robles), but what sets it a part is one big mountain - the Ojai Mountain to be exact. This is cooling the region and giving them the ability to keep the grapes on the vine a little longer than their neighbors (hot weather ripens them faster). This, paired with elevation and proximity to the Pacific Ocean, gives their wine a savory minerality that tastes more like a french wine (think Rhone or Crozes-Hermitage) than a California one. And speaking of Rhone, those native grapes do best here and are the most popular: Syrah, Grenache, Mourvèdre, Roussanne, Picpoul. However, there really isn’t a favorite grape in the region - it’s more about the sustainable fashion that they make wine that helps them stand out. And, if you’re late to the party like me, it’s ok, in the wine world this region is very young: 150 Years.

Ready to give it a shot? Here are some producers I would recommend:

• Ojai Mountain Winery (of course)

• Magie Blance (producer of my beloved riesling)

• Ojai Vineyard (an OG/pioneer in the region)

Culture in my glass: Which wine pairs well with ranch?

Back to the World Cup, is it just me or is this the first time that it’s ever felt this BIG? It’s everywhere! Every bar now has a TV, all algorithms are flooded with game content, and (here’s my favorite part) America has a lot more tourism than usual. Do I love this for the surge in our economy, absolutely not. I love this because tourists are posting thousands of videos of them eating American food. The reactions are priceless, albeit interesting - I do worry about our eating habits. If you haven’t seen said videos, stop now and run to TikTok. You will see a major theme, they don’t just love our ridiculous food…they love our ranch. Who knew? I too enjoy a little ranch here and there, but the fact that the official TSA is posting on Twitter (never X) warning travelers that they cannot bring it back in their carry on means that we’ve been taking our ranch for granted.

Therefore, this week, I will be sharing the wines you should pair with ranch and other game day food. Note: If you don’t feel like reading and getting this deep into bar food wine pairings, the answer is a dry rosé - it’s always dry rosé for any form of game day. But, there are a lot of bad (objectively speaking) rosés out there, so it’s best to have options. Go Mexico!

Ranch, wings, loaded fries, nachos

• Sauvignon Blanc (Sancerre, New Zealand, or a good California one like Merry Edwards or Cakebread) — crisp, herbaceous, cuts right through ranch’s richness.

• Dry rosé (Provence-style, like Domaines Ott or Whispering Angel, or a Grenache-based one) — versatile, refreshing, doesn’t fight with tangy dressings.

Spicy wings, jalapeño poppers

• Off-dry Riesling (German Kabinett, or Chateau Ste. Michelle) — a touch of sweetness tames heat beautifully.

• Lambrusco (chilled, slightly sparkling, fruity) — surprisingly great with spicy fried food, low in tannin.

• Gewürztraminer — aromatic and slightly sweet, classic pairing with spice.

Burgers, BBQ, ribs, pulled pork

• Zinfandel (Ridge, Ravenswood, Bedrock) — jammy fruit and a little pepper, made for smoke and char.

• Malbec (Argentina, of course) — bold, dark-fruited, handles grilled meat and BBQ sauce.

• Syrah/Shiraz (Rhône or Australian) — peppery, smoky notes mirror the grill.

Fried food (calamari, fried pickles, mozzarella sticks)

• Sparkling wine (Cava, Prosecco, or Champagne if you’re feeling fancy) — bubbles and acid are a classic match for fried anything.

• Grüner Veltliner or unoaked Chardonnay (Chablis-style) — crisp, clean, doesn’t compete.

Cheese-forward bar food (quesadillas, mac and cheese, cheese boards)

• Chianti or Sangiovese — the acidity is built for cutting through melted cheese.

• Beaujolais (Gamay) — light, juicy, food-friendly, rarely wrong.

Recommendation of the Week

Seeing that it’s the first newsletter edition, I have a surprise, I don’t have one recommendation this week - I have FIVE. These also happen to be my favorites from Good Boy this past weekend, with the exception of the riesling above. My suggestion: go straight to the producer and treat yourself to a bottle or 6 right to your door. Cheers!

1. Catch & Release Wines: Block Party - This feels like the perfect companion to our perfect summer. It’s essentially a chilled red - but it’s actually a skin contact wine. It’s got a lot of character - it’s fruity but doesn’t give you the heaviness of sugar and it’s a flower bomb on the nose.

2. Coquelicot Estate Winery: Carbonic Syrah - This was a huge standout for me. Rarely do you get a sniff of wine that just sticks with you. This was one of those times. They describe the aroma as “purple flowers” but frankly, is that even a thing? On the Carbonic process: Carbonic maceration is a unique fermentation technique where whole, intact grapes or coffee cherries are placed in a sealed vessel and blanketed with CO₂. This deprives the fruit of oxygen and triggers intracellular fermentation, creating incredibly fruit-forward, low-tannin products that are vibrant and highly aromatic. Overall, it was a lot of fun and would be great for a wine night with friends.

3. Cormorant: Vermentino - It’s sadly not available on their website at the moment, but I really loved this wine - single varietal and very intentional. It was acidic as usual, but the green apple with the fresh herbs taste made me realize I was having something very special.

4. Mazette: Sauvignon Blanc - I will be the first to say it, I’m a hater of a California SB, I feel like I can taste the warm weather and it weighs it down in a way I really don’t like. This wine changed that for me. It’s clear that the wine maker really values traditional wine making. Overall, it’s what you would suspect from a Sancerre with a tiny bit more body and citrus. Also, check out all their wines - every single one from this producer was punching above its weight.

5. Kings Carey: Sauvignon Blanc - And for further proof that I know nothing, another California SB. This one felt so premium - I actually got a little honey on the tongue, but I could be wrong, I tried 50 wines that day. But, I remember thinking this felt like everything I love about SB, with a little California flare. I don’t see the SB on their website at the moment, but hopefully it comes back!

I’m finally doing it. After a year of studying wine, bringing it to my podcast (are you subscribed?!), then starting a local wine salon series…this was the natural next step. I’m off the heels of my second wine salon event, focusing on South America, my friend mentioned that I should share more regional information in a newsletter of some sort. I had been playing with the idea of starting a Substack and now feels like the best possible time (I have a lot of free time after all!) - and making it about wine will force me to continue studying and sharing between podcast episodes and events. So, thank you!

Here’s what you can expect each week if you subscribe:

1. Regional Spotlight: My favorite part about studying wine is all about the regions and how the terroir (soil basically) impacts each bottle. As a passionate traveler, it feels like traveling from my couch (that’s usually where I’m drinking wine - it’s literally a corner lol). Each week, I will focus on a region that you should know and why. I’ll even pull in some producers you should check out and where to find them.

2. Wine in Culture: I love pairings, I love entertainment, I love pop culture - we’re bringing it all together each week to align with what you’re listening to, the news of the world, the season, and more. I have been dying to do a Love Island themed pairing - so expect that soon.

3. What’s in My Glass: I would not subscribe to ANY wine newsletter that doesn’t have at least one solid recommendation. So, you’ll get that too.

That’s it! I want it to be an easy, fun, quick read and a place for all of us to learn in an anti-snob fashion. Wine is for the people, after all!

Join me!