Hudson Valley Wine Goddess

Wine of the Week: Domaine Cep d'Or 2023 Auxerrois Coteaux de Stadtbredimus

noreply@blogger.com (hvwinegoddess) — Thu, 11 Jun 2026 11:30:00 +0000

As I prepare for my upcoming trip to Luxembourg, I decided it was time to start exploring some of the country's wines. I opened a bottle of Domaine Cep d'Or 2023 Auxerrois Coteaux de Stadtbredimus, and all I can say is wow.

This was my first experience with the Auxerrois grape, and it certainly won't be my last. The wine immediately grabbed my attention with its freshness, bright fruit character, and wonderful balance. It's exactly the kind of wine that makes you stop, look at the label, and wonder why you've never been drinking it all along.

Meet the Auxerrois Grape

Auxerrois is a white grape variety that is often overshadowed by its more famous neighbors like Riesling, Pinot Gris, and Chardonnay. Auxerrois (also known as Auxerrois Blanc) is a white grape variety that is something of an unsung hero in the wine world. It is most closely associated with the Moselle Valley — both in Luxembourg and Alsace — and is believed to be a natural crossing of Pinot Blanc and Gouais Blanc.

In Luxembourg, Auxerrois is considered a true specialty of the Moselle, where the cool climate and mineral-rich soils allow it to express a particularly fine, aromatic character. The grape tends to produce wines with moderate to good acidity, soft fruit profiles centered on apple and pear, and a gentle floral or spice note depending on how it's handled. At its best, it carries that signature Moselle minerality — a chalky, stony quality that gives the wine structure and a long, clean finish.

Tasting Notes

The 2023 Domaine Cep d'Or Auxerrois opens with inviting aromas of fresh apple, ripe pear, and just a hint of citrus.

On the palate, the wine delivers exactly what the nose promises. Crisp orchard fruit flavors dominate, with notes of green apple and juicy pear leading the way. A touch of citrus adds brightness, while lively acidity keeps everything fresh and energetic.

What really impressed me was the underlying minerality. There's a subtle stony character that provides structure and complexity without overwhelming the fruit.

The finish is clean, refreshing, and leaves you immediately wanting another sip.

Food Pairing Suggestions

The bright acidity and fresh fruit profile make this a versatile food wine.

I would happily pair it with:

Fresh seafood
Grilled white fish
Chicken piccata
Summer salads
Goat cheese
Asparagus dishes
Pork schnitzel
Mild cheeses

It would also make a fantastic aperitif wine on a warm afternoon.

About Domaine Cep d'Or

Located in the village of Stadtbredimus along Luxembourg's Moselle River, Domaine Cep d'Or is a family-owned estate with roots dating back to 1762 when the Vesque family settled in the region. Today, the winery farms approximately 18 hectares of vineyards on the steep limestone and marl slopes that overlook the Moselle.

The unique terroir around Stadtbredimus consists of calcareous marl, limestone, and clay-rich soils that contribute freshness, aromatic intensity, and minerality to the wines. The estate focuses on quality-driven viticulture, practicing sustainable farming and reducing yields to maximize grape quality rather than quantity.

Cep d'Or produces many of Luxembourg's traditional varieties, including Riesling, Pinot Blanc, Pinot Gris, Pinot Noir, Chardonnay, Gewürztraminer, and Auxerrois. The winery has earned recognition for its still wines and Crémants while continuing a family winemaking tradition that spans more than 250 years.

Final Thoughts

One of my favorite things about wine is that there is always something new to discover.

This bottle reminded me exactly why I love exploring lesser-known wine regions and grapes. Luxembourg may not be the first country that comes to mind when you think of wine, but if this Auxerrois is any indication, it deserves a place on every wine lover's radar.

I can't wait to get to Luxembourg and continue my exploration of its wines firsthand. That will have to wait until the fall.

Schioppettino: Friuli’s Peppery Secret and the Women Preserving It

noreply@blogger.com (hvwinegoddess) — Tue, 09 Jun 2026 11:30:00 +0000

Somewhere in the northeast corner of Italy — 500 meters from the Slovenian border, an hour and a half from Venice, tucked into a green valley of gentle hills and marine-origin soils, there’s a winery run entirely by women. It has been, in one form or another, for over 150 years.

And at its heart is a grape that was once illegal to grow.

I sat down with Francesca Mecchia of Vigna Petrussa to talk about the Schioppettino — a grape so rare, so distinctly tied to its tiny corner of the world, that its very existence was nearly erased. What I got was something far bigger: a story about resilience, inheritance, and what happens when women refuse to let things disappear.

A Winery Built by Women — Three Generations Deep

The story of Vigna Petrussa begins with Francesca’s great-grandfather, who owned a large property with diverse activities — a mill, horses, farmland, and vines. But with nine children, the land was divided like a cake, each piece going to a different heir. The portion that passed to Francesca’s grandparents was modest. And when her grandfather died, her grandmother was left to run it alone.

“None of the local men wanted to help her,” Francesca explained. “Working under a woman was not acceptable then.” Her grandmother found support near the Slovenian border — a family that still works with them today.

When Francesca’s grandmother began to age, her mother — an elementary school teacher — started making the drive every weekend to help. Eventually, she made the decision to move back entirely, immerse herself in the winery, earn her sommelier credentials, and learn the land from the ground up.

“She became like a totally different woman,” Francesca said of her mother. “Stronger, more stubborn, full of passion.”

Then came Francesca herself — an architect, trained and working internationally — who received the same message her mother had once received from her grandmother: it’s time to come back.

She did. And she brought with her an international perspective on how wine is drunk, how markets work, and how a small family estate can find its place in a rapidly changing world.

Three women. Three chapters. One unbroken thread.

The Middle of Nowhere — and Why That Matters

“I always say we are in the middle of nowhere,” Francesca laughs, “because really everybody knows it, but not many people come to visit. And that’s a shame.”

The Colli Orientali del Friuli sits in Italy’s far northeast — a region of rolling hills that peak around 250 to 300 meters, bordered by Slovenia on one side and the Dolomites to the north. The climate is cool and often rainy, with fresh mountain winds meeting sea breezes that keep disease pressure low and vines healthy. Temperatures can swing 15 degrees Celsius between day and night — a gift for aromatic complexity and freshness in the wines.

But the real secret is underground.

The soils here are called ponka — a local name for the Eocene-era flysch: thin, fragile layers of marl and sandstone that crumble under rain and tractor weight, releasing minerals slowly into the vines. Francesca describes it beautifully: “Like millefoglie — the Italian pastry made with many thin layers. Under the weather and the tractor, it breaks into thousands of pieces, releasing a lot of minerality.”

That minerality — saline, almost oceanic — is a signature of every wine Vigna Petrussa makes.

The Grape That Almost Didn’t Survive

Before Schioppettino, there was Schioppettino — and then there was almost nothing.

The phylloxera epidemic that devastated European vineyards in the late 19th century wiped the grape nearly out of existence. What remained was quietly maintained by just one family in the village of Prepotto, even after the variety was removed from the official list of approved cultivars. Growing it was, technically, illegal.

It took until around 2003 — following years of painstaking work by a consortium of local producers, researchers, and passionate advocates — for Schioppettino di Prepotto to be recognized as its own DOC subzone. The area around Prepotto, a tiny village between the towns of Cormòns and Cividale del Friuli, was identified as the grape’s spiritual home: the terroir that best expresses its most defining trait, that vivid spice of black and green pepper.

There are now approximately 23 producers in the denomination. Vigna Petrussa is among the most dedicated — and arguably the most obsessed.

The name itself tells you something. Schioppettino comes from scoppiare — to burst, to explode. Named for the way the small, thick-skinned berries pop in your mouth with a satisfying crunch.

Four Faces of One Grape

If Francesca’s mother has a passion for Schioppettino, she has, as Francesca puts it with a smile, “an obsession.” Vigna Petrussa produces not one, not two, but four distinct expressions of the grape — each revealing a different dimension of the variety.

Rinera The entry point. Vinified in stainless steel with no wood influence, Rinera (named because the variety’s alternate name, Ribolla Nera, could no longer legally appear on labels) is Schioppettino in its most transparent form: crunchy red fruit, bright acidity, a whisper of pepper, and that characteristic lightness that makes it incredibly food-friendly. It spends a minimum of one year in bottle before release. Perfect as an aperitif, or chilled slightly with summer food.

Schioppettino di Prepotto This is the “star of the area,” as Francesca calls it — the denomination’s flagship expression and Vigna Petrussa’s most celebrated wine. By regulation, yields are capped at 1.5 kilos per plant (from a vine capable of producing five), and the wine must age a minimum of 18 months in large wood barrels, plus one year in bottle.

The winery uses old, large-format wooden casks deliberately — so that wood integrates without overshadowing the grape. On the nose: violet, forest floor, dark fruit, and that unmistakable green-and-black pepper. In the mouth: silky tannins, elegant structure, a mineral thread from the ponka, and a finish that lingers with precision and grace. It can pair with everything from mushroom risotto to seared tuna to Sichuan-spiced dishes — and it can be slightly chilled without losing a thing.

Riserva Produced only in the finest vintages, the Riserva spends three years in tonneau (medium-format all-wood barrels) plus one year in bottle. One might expect a bold, powerful wine — but Francesca takes a different approach. “It’s a female winery, so we tend to have a lighter wine. Where we point out on wines that are elegant.” The Riserva is more floral, more refined — a wine to drink slowly, to think about, to let evolve in the glass.

Perla Nera The fourth expression — and the most surprising. Perla Nera, meaning “Black Pearl,” revives a tradition that dates back to Francesca’s great-grandfather’s era, when men hunted wild game and Schioppettino was dried to make a richer, more robust wine for celebratory meals. A portion of the grapes is dried for one month before fermentation, then the wine ages three years in barrique. The result is rounder, deeper, more intense — with dried fruit, earthiness, and a gentle richness that pairs beautifully with aged cheeses, pâté, or roasted duck. It is also available in 500ml bottles, reflecting its origins as a special-occasion wine rather than an everyday pour.

Beyond Schioppettino

The passion for indigenous varieties extends across the entire portfolio. The Friulano (once called Tocai, before Hungary claimed the name) is vinified seven months in large old barrels and can age for five to seven years — an elegant white of little white flowers, dry almonds, and mineral depth. The Ribolla Gialla is vinified half in wood, half in steel for a lively, citrusy expression. Malvasia here is more mineral than aromatic — a reflection of the ponka soils. And Requienza — a blend created by Francesca’s mother 20 years ago from ancient indigenous varieties planted in small quantities by her ancestors — can age up to 15 years, a multi-layered testament to place and memory.

On the red side, Refosco dal Peduncolo Rosso offers a fascinating contrast to Schioppettino: where the latter is precise and elegant, Refosco is generous and juicy, with cherry-berry richness and jammy warmth. Thirty percent of the grapes are dried for a month before vinification; the remainder ages in tonneau for three years.

And then there is Picolit — perhaps Friuli’s most storied dessert wine. Only about 10 to 12 producers still make it. The grape’s floral abortion means that four vines yield just one 375ml bottle. Sweet, velvety, layered with dried apricot, and finished with a surprising lemon-zest brightness that keeps it from heaviness. It is exactly what a great dessert wine should be: generous without being cloying, complex without being exhausting.

Farming, the Moon, and the Limits of Prediction

Vigna Petrussa is SQNPI-certified — a sustainability program that prohibits synthetic pesticides and demands careful attention to the vineyard ecosystem. Almost all work is done by hand. The team is small, experienced, and flexible enough to make a harvest decision at 6pm for 7am the next morning.

They also pay attention to the moon cycles — not as mysticism, but as practical tradition. “We always try to bottle with the moon correct, because otherwise the wines take longer to settle,” Francesca explains. They’ve even noticed that certain corners of the cellar — near an underground stream — cause wines to move restlessly, never settling. So they move the barrels.

Climate change has upended even the most practiced rhythms. In recent years: one year with almost no rain, the next with violent, concentrated storms. A year when spontaneous fermentation began in the vineyard before anyone expected it. And 2024 — a harvest that finished not in mid-October as usual, but on September 22nd. “We were all surprised. All rushing, hysterical,” Francesca laughed. “You need to mix technology with your experience and your tradition. That is super important.”

Finding Vigna Petrussa

Vigna Petrussa’s wines are exported to the United States.

If you ever come across Schioppettino on a wine list or at a wine shop, order it.

Especially if you love:

Pinot Noir
Cabernet Franc
Cool-climate Syrah
Peppery reds
Earthy, food-friendly wines

If you’re lucky enough to come across the Picolit, treat yourself.

And if you ever find yourself in the northeast corner of Italy — an hour and a half from Venice, 500 meters from Slovenia, in the middle of nowhere — go visit.

Vigna Petrussa is a boutique family winery in Prepotto, Colli Orientali del Friuli, Italy. Find them at vignapetrussa.it or on Instagram and Facebook @vignapetrussa.

Watch the webinar or listen to the podcast to learn more from my conversation with Francesca

Podcast

Wine of the Week: Pajzos 2022 T-Furmint – A Dry Taste of Hungary

noreply@blogger.com (hvwinegoddess) — Thu, 04 Jun 2026 11:00:00 +0000

When a friend brings wine to dinner, I'm always excited to see what appears on the table. This week's wine was especially exciting because it checked two boxes for me.

First, my family owned vineyards in Hungary dating back to 1707 (that's a story for another day). Second, I happen to be a big fan of the Furmint grape.

So when Cathy and Michael arrived with a bottle of Pajzos 2022 T-Furmint from Hungary's famous Tokaj region, I couldn't wait to open it.

For many wine lovers, the mention of Tokaj immediately brings to mind the region's legendary sweet wines. Tokaji Aszú has long been considered one of the world's great dessert wines and was once known as "The Wine of Kings and the King of Wines."

But Tokaj is much more than sweet wine.

Today, many producers are showcasing Furmint in dry styles, revealing a side of the grape that is fresh, vibrant, and incredibly food-friendly.

About the Furmint Grape

Furmint is Hungary's most important white grape variety and the backbone of the Tokaj region. Its naturally high acidity makes it ideal for both sweet and dry wines.

When made in a dry style, Furmint often displays flavors of orchard fruit, citrus, stone fruit, and mineral notes. It has enough body and texture to stand up to food while maintaining refreshing acidity.

It's a grape that deserves much more attention from wine lovers looking to explore beyond Sauvignon Blanc, Pinot Grigio, and Chardonnay.

Tasting Notes

The Pajzos 2022 T-Furmint pours a pale straw color in the glass.

On the nose, aromas of white peach, citrus, and tropical fruit immediately jump out.

The palate is crisp and refreshing with flavors of juicy white peach, lemon zest, and hints of tropical fruit. A backbone of bright acidity keeps everything lively, while a subtle minerality adds complexity and length to the finish.

This is the type of wine that makes you want another sip.

Clean, bright, and refreshing, it is exactly the kind of white wine I reach for during the warmer months.

Food Pairings

The vibrant acidity and fruit-forward profile make this wine incredibly versatile at the table.

Try pairing it with:

Grilled shrimp
Seafood salads
Lemon-herb chicken
Fresh summer vegetables
Goat cheese
Sushi and sashimi
Grilled fish
Light pasta dishes
Pork schnitzel

Its crisp character also makes it perfect for enjoying on the deck, at the beach, or with friends on a warm summer evening.

About Pajzos Winery

Pajzos Winery is located in the heart of Hungary's Tokaj region and is recognized for producing wines that reflect the unique volcanic soils and historic vineyards of the area. The winery balances traditional winemaking practices with modern techniques, focusing on expressing the distinctive character of Tokaj's indigenous grape varieties, particularly Furmint.

While the winery is well known for its sweet Tokaji wines, bottles like this dry T-Furmint demonstrate the versatility of both the grape and the region.

Final Thoughts

One of the things I love most about wine is how a single bottle can spark memories, conversations, and curiosity.

At under $20 a bottle, the Pajzos 2022 T-Furmint is an affordable introduction to one of Europe's most exciting white grapes.

Thank you, Cathy and Michael, for sharing this wonderful wine.

Have you tried Furmint? I'd love to hear about your experience.

June’s Grape of the Month: Rkatsiteli — The 8,000-Year-Old Wine Built for Summer

noreply@blogger.com (hvwinegoddess) — Tue, 02 Jun 2026 11:30:00 +0000

If your summer wine rotation has gotten a little predictable—same Sauvignon Blanc, same rosé, same chilled Chardonnay on repeat—I want to introduce you to the grape that is officially my June Grape of the Month: Rkatsiteli. Yes, that’s a mouthful. Don’t worry, the folks at Dr. Konstantin Frank Winery in the Finger Lakes call it "Rkat," and I think we should all adopt that. Once you have a glass on the dock, by the pool, or on a backyard chaise lounge, you’ll be hooked.

I sat down with Megan Frank, fourth-generation owner of Dr. Konstantin Frank Winery, on an episode of Winephabet Street and stopped by the winery and visited with her last May, and the more we talked, the more I realized this grape is the perfect summer pour—high acid, beautifully aromatic, and so versatile it can carry you from morning mimosa hour all the way to a curry-and-citronella sunset.

A grape with 8,000 years of receipts

Rkatsiteli is the oldest known grape variety in the world. Carbon-dated grape seeds were unearthed at the bottom of clay vessels called qvevri in the Republic of Georgia, the actual birthplace of wine. Researcher Patrick McGovern, sometimes called "the Indiana Jones of wine," traced winemaking back roughly 8,000 years to those qvevri, and the seeds inside were Rkatsiteli.

So how did it end up in upstate New York? Konstantin Frank, Megan’s great-grandfather, grew up in Odessa, Ukraine, where he managed a massive vineyard estate planted heavily to Rkatsiteli. He fled to New York during World War II, arrived speaking six languages and holding a PhD, washed dishes to survive, and then—at retirement age—started a wine revolution in the Finger Lakes by proving European vinifera grapes could thrive in cold climates. Locals called him "the crazy old doctor on the hill." He didn’t care. Four generations later, the winery is still going, and Rkatsiteli is one of their flagship pours.

Why Rkatsiteli is your summer wine

Here’s why I’m putting "Rkat" front and center for June:

• High natural acidity. Rkatsiteli holds onto acid like nothing else—10 to 13 grams per liter at harvest. Translation: it is razor-fresh, mouth-watering, and wakes up the palate on a hot afternoon the way a cold splash of Keuka lake water does.

• Beautifully aromatic. Think white pear, citrus zest, white peach, stone fruit, w tropical with a hint of tropical fruit to feel summery without being sweet.

• Versatile across styles. Dr. Frank makes three: a traditional-method sparkling, the stainless-steel "OG," and an "Amber" that’s skin-fermented in amphora. There is a Rkatsiteli for every summer occasion.

• A conversation starter. Walk into a backyard barbecue with a bottle of Rkatsiteli and you are instantly the most interesting guest at the party. (Pro tip: just say "Rkat." Everyone will laugh, then they’ll ask for a pour.)

The three Rkatsitelis you want this summer

Dr. Konstantin Frank Sparkling Rkatsiteli. Made in the traditional method (yes, the same way Champagne is made), extra brut, three years on the lees. Bright, crisp, and dressed for a pool deck. This is your "the boat is loaded, let’s go" wine.

Dr. Konstantin Frank Rkatsiteli "OG." Stainless-steel fermented, fresh, vibrant, and—fun fact—the number-one selling wine out of their tasting room three years running. Pour this for backyard barbecue night, grilled shrimp, or a Tuesday on the patio, just because.

Dr. Konstantin Frank "Amber" Rkatsiteli. A gateway orange wine. The thick skins on Rkatsiteli mean it can handle two-plus weeks on skins, then time in amphora, without becoming aggressively tannic. Think gold-amber color, a floral nose, a gentle texture, and a food-friendly grip. The summer dinner party wine.

Summer pairings I’m loving

• Poolside snacks: salty marinated olives, Marcona almonds, citrus-y ceviche, watermelon-feta skewers.

• Boat day cooler: the sparkling, full stop. It’s lower alcohol than rosé, and the acid keeps you fresh in the heat.

• Backyard grill night: the OG with grilled shrimp tacos, lemongrass chicken skewers, or a classic Pad Thai (Megan and I both went there—it’s a stellar match).

• Date night al fresco: the Amber with grilled stone fruit and burrata, smoked trout, or a roast chicken with herbs.

• Curry night on the deck: any of the three. Rkatsiteli loves Thai, Indian, Lebanese, and anything with exotic spice.

Where to find it

Dr. Konstantin Frank Winery ships to most U.S. states and is distributed in 40 states. Visit drfrankwines.com to order or to plan a trip to the Finger Lakes. They’re on Keuka Lake (Y-shaped, "canoe landing" or “lake with an elbow” in the Iroquois language—and yes, it’s one of the most beautiful of the eleven Finger Lakes, pristine and tranquil).

Watch the full episode

Want the whole story—Konstantin Frank’s incredible journey, the qvevri vs. amphora deep dive, the tasting through all three wines? Watch the Winephabet Street episode here: https://youtu.be/g8jQFcWVS-k?si=C7SgXQTIRmXegEYZ

And if you pour a bottle of "Rkat" this June, tag me @hvwinegoddess. I want to see your boat days, your pool floats, your sunset patios. Cheers to the oldest grape in the world finally getting its summer moment.

Wine of the Week: Elena Walch 2024 Rosé

noreply@blogger.com (hvwinegoddess) — Thu, 28 May 2026 11:00:00 +0000

There’s something about that first truly warm spring day that immediately makes me reach for rosé. serious. That’s exactly what happened when I pulled a bottle of Elena Walch 2024 Rosé from the fridge.

I was first introduced to Elena Walch through our Winephabet Street episode, which featured Karoline Walch discussing Lagrein. One conversation was all it took for me to become intrigued by the winery, their philosophy, and the wines coming out of Alto Adige. I enjoyed the wines so much that I eventually carried both their Lagrein and Rosé at Trio North Wildwood.

Now that we are entering full-on rosé season, opening this bottle felt like the perfect way to welcome warmer weather.

In the Glass

The name alone tells you something about the precision behind this wine. "20/26" refers to the winemaking process itself: grapes are harvested at 20 degrees Babo (a measure of sugar concentration at peak ripeness), and fermentation takes place in stainless steel tanks at a carefully controlled temperature of 26°C.

The blend is Lagrein, Pinot Noir, and Merlot. Lagrein, Alto Adige's red grape, brings structure and depth. Pinot Noir contributes elegance and aromatic lift. Merlot rounds out the midpalate with gentle body and fruit. The winemaking uses the classic saignée method: the grape must sits briefly in contact with the skins, then the rose-colored juice is drawn off without pressing. This produces color, concentration, and texture without heaviness.

On the nose, fresh strawberry and raspberry aromas jump from the glass alongside hints of watermelon and delicate floral notes.

The palate is crisp, refreshing, and incredibly easy to drink. Bright red berry flavors lead the way with touches of citrus and a subtle minerality that keeps everything balanced and lively. There’s a freshness here that makes you immediately want another sip.

What I really enjoy about this rosé is that it manages to be refreshing while still having personality.

What I’d Pair It With

This is the kind of rosé that belongs on the porch, by the grill, or at the beach.

Perfect pairings include:

Grilled shrimp
Summer salads
Charcuterie boards
Prosciutto and melon
Grilled chicken
Tuna poke
Goat cheese
Simply sipping it outside with friends

Honestly, this is the style of rosé that reminds you wine doesn’t have to be complicated to be memorable.

Sometimes all you need is a warm day, a chilled bottle, and good conversation.

About the Winery

Elena Walch is one of the benchmark producers of Alto Adige, located in Italy’s northernmost wine region near the Austrian border. The winery is known for combining tradition with innovation while focusing heavily on sustainability and expressing the unique alpine terroir of the region.

What makes the story even more interesting is that Elena Walch herself came from an architecture background before marrying into a wine family and eventually transforming the winery into one of Italy’s most respected estates. Today, the winery is run alongside her daughters Julia and Karoline Walch, continuing the family’s commitment to quality winemaking.

Alto Adige’s dramatic mountain landscapes, cool nights, and sunny days help create wines with vibrant acidity, freshness, and purity — qualities that absolutely shine in this rosé.

Memorial Day Feels Different This Year: What I Miss About the Restaurant Industry — And What I Don’t

noreply@blogger.com (hvwinegoddess) — Fri, 22 May 2026 11:06:00 +0000

If we hadn’t sold the restaurant, Memorial Day weekend would look very different for me right now.

I’d be checking reservations.
Reviewing staffing schedules.
Making sure the wine fridge was stocked.
Watching weather reports like they were life-or-death predictions.
And mentally preparing myself for the unofficial kickoff to summer at the Jersey Shore.

Instead, this Memorial Day feels quieter.

And honestly? A little emotional.

As summer approaches, I find myself thinking a lot about the eight years in the restaurant business with Kitchen 330 & Trio North Wildwood. People often think owning a restaurant is about the food. And yes, food matters. Wine matters. Hospitality matters.

But what I miss most are the people.

I miss my staff — many of whom became family over those eight years. In restaurants, you go through everything together. Long nights. Crazy weekends. Equipment breaking at the worst possible time. Last-minute reservations. Packed holiday weekends. Exhaustion. Laughter. The “we survived another Saturday night” feeling.

There’s a bond that forms in restaurants that’s hard to explain unless you’ve lived it.

And then there were the customers.

Some started as guests and slowly became part of our lives. I watched children grow up over those years. I watched couples celebrate anniversaries, birthdays, engagements, retirements. Some people came every single summer. Others sat at the bar and talked wine with me for hours.

Those are the moments I miss.

I miss sharing wine with people who were excited to learn something new. I miss introducing someone to a grape they had never heard of and watching their face light up when they realized they loved it. I miss conversations about life over a glass of wine. The restaurant was never just about serving dinner. It was about connection.

That part of hospitality is beautiful.

But there are parts of the industry I don’t miss at all.

And lately, as a customer, I’ve become increasingly disillusioned with where the restaurant industry is heading.

Let’s start with the credit card fees.

We’ve become a cashless society. Most people pay with a card for almost everything they do. Restaurants know this. Customers know this. Yet now many restaurants are adding an extra 3% fee to use a credit card.

I’m sorry, but I believe that’s simply part of the cost of doing business.

Businesses incur fees for accepting cards — just like they incur utility bills, insurance costs, and rent. That’s part of operating a restaurant. It should not become another surprise charge added to the customer’s check at the end of the meal.

And what many customers don’t even realize is that they’re often paying tax on that extra fee, too.

Go out to dinner once or twice a week and suddenly those “small” fees aren’t so small anymore.

Yes, food costs have skyrocketed. Gas prices impact everything from deliveries to utilities. Inflation has affected every corner of the restaurant industry. I understand all of that because I lived it.

But if restaurants need to offset those costs, build them into the menu pricing. Don’t nickel-and-dime customers with added fees after the fact.

Then there’s the food itself.

This is the part that genuinely makes me sad.

At our restaurant, everything was made from scratch. And I mean everything. Did it make life harder? Absolutely. Did it require more skilled labor, more prep time, and more stress? Without question.

But there was pride in it.

Today, I see more and more restaurants relying heavily on pre-made and pre-cooked products from large food distributors like Sysco and US Foods. The push is toward convenience: products that arrive already prepared, where all the kitchen has to do is heat, plate, and serve.

And little by little, the art of the executive chef is disappearing.

Many restaurants today don’t even employ executive chefs anymore. Instead, they rely on line cooks to assemble pre-prepared products. That’s not a criticism of the cooks themselves, many are working incredibly hard under difficult conditions. But structurally, the industry has changed.

The open-kitchen concept we had at Trio showed people what went into their meals. Guests could see the cooking, the timing, the teamwork, the pressure, the care. Even if not every restaurant wants an open kitchen, there was something honest about it.

Now, too often, food feels manufactured instead of crafted.

And while we’re talking about restaurant structure, there’s another issue that never sat right with me: the imbalance between front-of-house and back-of-house pay.

Servers and bartenders absolutely work hard. I know because I worked the floor myself. Great service matters tremendously.

But the kitchen works just as hard.

The back-of-house staff are sweating through brutal summer nights, standing over hot grills and fryers, working nonstop to make sure every plate goes out correctly. Without them, there is no restaurant experience to begin with.

Yet there’s often an enormous income disparity between front and back of house.

The reality is this: if the kitchen doesn’t produce good food, the front of the house doesn’t receive the tips they depend on.

It takes both sides working together.

Always.

Maybe that’s why I’ve become more selective about where I dine now. I’m looking for places that still care. Places where you can feel pride in the food coming out of the kitchen. Places where hospitality still feels genuine instead of transactional.

Because, despite everything, I still love restaurants.

I love what they can be.

I love the conversations they create.
I love the memories made around a table.
I love the way wine and food bring people together.

And every Memorial Day, when the shore towns start waking up for summer again, a part of me will probably always miss being in the middle of it all.

Wine of the Week: Weis Vineyards 2021 Finger Lakes Cabernet Franc

noreply@blogger.com (hvwinegoddess) — Thu, 21 May 2026 11:30:00 +0000

Last May I was up in the Finger Lakes and had a wonderful tasting at Weis Vineyards and come home with about a case of wine. One of those bottles was the 2021 Weis Cabernet Franc. I opened it the other night to pair with a steak dinner, and boy was it a pairing!

Let me paint the picture. On the plate were grilled teres major, mashed potatoes, creamed spinach made from fresh spinach from the garden, and homemade popovers. And this Cabernet Franc fit right into that dinner like it belonged there all along.

The wine poured a beautiful garnet color into the glass. The aromas were just what I expected: notes of cherry and just a hint of cranberry. On the palate, the wine showed lovely expressions of raspberry and cherry with a soft spice note that lingered gently on the finish. I love that spice ending!

What I really enjoyed about this wine was its balance. It had enough freshness and acidity to keep things lively at the table, but enough softness to make it incredibly easy to drink. Cabernet Franc can sometimes lean a little too herbal or too aggressive, depending on where it’s grown, but this one found a really nice middle ground. It was food friendly, approachable, and honestly just delicious. That is what I like about New York Cabernet Franc.

And let’s talk value for a second. Retailing around $30, this is one of those wines that delivers far above its price point. It feels special without requiring a special occasion. I would say a good weekend wine.

Weis Vineyards is founded by Hans Peter Weis and his wife Ashlee, the winery beautifully blends German winemaking tradition with Finger Lakes terroir. Hans Peter grew up in Zell Mosel, Germany, working in his family’s winery before eventually making his way to New York. After spending time in California, he found himself drawn to the Finger Lakes because of its cool climate and mineral-driven soils, which reminded him of home.

Cabernet Franc thrives in cooler climates, and the Finger Lakes and New York in general has quietly become one of the best places in the United States for the grape.

This bottle reminded me why I love Cabernet Franc so much. It’s versatile, food friendly, and when done right, it has this wonderful way of feeling both rustic and refined at the same time.

And honestly? With grilled steak, garden spinach, homemade popovers, and a glass of Finger Lakes Cabernet Franc on the table, it was a pretty great dinner.

🍷 Wine of the Week: Benmarl Winery 2024 Estate Grown Seyval Blanc

noreply@blogger.com (hvwinegoddess) — Thu, 14 May 2026 10:30:00 +0000

There are certain wines that go great with food and also as summer sippers. Benmarl’s Seyval Blanc is one of them

I pulled Benmarl Winery's 2024 Estate Grown Seyval Blanc to go with my Santa Fe Day Boat Scallops (yes, I got them from Scallop Shack Farms right off the boat), and the pairing was nothing short of fantastic. I even splashed a little into the pan while cooking (the recipe called for white wine). That's when you know you've got a good bottle.

🍾 What's in the Glass

Benmarl's Seyval Blanc opens with lovely floral aromas — think chamomile and lemon blossom — layered with hints of citrus and stone fruit. The kind of nose that draws you in before you've even taken a sip and makes you smile.

On the palate, the wine shows a beautiful slate minerality, the signature of Benmarl's estate terroir, with bright notes of red grapefruit, lime, and lemon blossom. Crisp, refreshing acidity keeps everything lively and beautifully food-friendly. The finish is clean and mineral-driven, with a lingering citrus note that makes you reach for another glass.

At $20 a bottle, this is a remarkable value and a genuine expression of what the Hudson Valley can produce. This is the kind of wine that reminds me why Hudson Valley wines deserve more attention than they get.

🏡 A Little History

Benmarl Winery isn't just one of the Hudson Valley's finest. They are America's oldest continuously operating vineyard. The 37-acre estate in Marlboro, New York has had vines on it since the early 1800s, when Andrew Jackson Caywood cultivated the land and became the leading authority on viticulture in the Hudson Valley region.

In 1957, artist and wine lover Mark Miller purchased the property and named it Benmarl — combining the Gaelic word ben (hill) with marl, which describes the estate's distinctive soil composition. Miller devoted years to studying European viticulture in Burgundy and England before returning to the steep terraced hillsides of upstate New York with a mission: prove that world-class wine could be made here.

In 2006, the Spaccarelli family purchased the estate with a clear mission: honor the history while building toward the future. Today, proprietor Victor Spaccarelli Jr. and his son and winemaker Matthew Spaccarelli have nearly tripled estate production, replanted abandoned vineyard blocks, and invested in modern cellaring technology — all while keeping a handcrafted, small-batch philosophy at the heart of everything they do.

🍽️ The Pairing

I pulled this bottle specifically for my Santa Fe Day Boat Scallops, and it was a match made in heaven. The wine's acidity and citrus-driven palate cut beautifully through the richness of the scallops, while that minerality and complemented the seafood in the most satisfying way.

Wine Details

Wine: Benmarl Winery 2024 Estate Grown Seyval Blanc
Region: Hudson Valley, New York
Grape: Seyval Blanc
Tasting Notes: Floral aromas, citrus, stone fruit, slate minerality, red grapefruit, lime, lemon blossom
Pair With: Scallops, oysters, grilled shrimp, summer salads, goat cheese, light chicken dishes, relaxing on the porch

📩 DM me if you want the Santa Fe Day Boat Scallop recipe — I'll send it right over!

🗺️ Find It

Benmarl Winery 156 Highland Avenue · Marlboro, NY 12542 Open Daily | (845) 236-4265 benmarl.com

The 2024 Estate Grown Seyval Blanc is available at the winery and online for $20.

Until next week — cheers, and drink something worth talking about. 🥂

Wine of the Week: 2022 Immel Biowein Weissburgunder Trocken

noreply@blogger.com (hvwinegoddess) — Thu, 07 May 2026 11:30:00 +0000

It was one of those beautiful spring days, this spring Mother Nature isn't sure what season it is, so I had to take advantage of the nice weather. The sun was shining, the seagulls were loud, and my lettuce garden was practically begging for its first harvest. So naturally, lunch became a fresh garden salad and a bottle of wine pulled straight from the fridge: 2022 Immel Biowein Weissburgunder Trocken.

Now, before your eyes glaze over at the German label, let’s decode it together because German wines are not nearly as intimidating as they sometimes seem.

Weissburgunder = Pinot Blanc
Trocken = Dry
Biowein = Organic Wine

So what you have here is a dry, organically grown Pinot Blanc from Germany. Simple, elegant, and as it turns out — absolutely delicious with a garden salad.

See, we already survived German wine terminology.

The winery itself has a fascinating history. The Immel family’s roots in the Rhine region stretch back more than 700 years. Their story includes everything from patricians in Worms to mayors in Oppenheim and wealthy landowners in Westhofen. It was in Westhofen — surrounded by the rolling chalky hills and some of the region’s most prized vineyards overlooking the Rhine River — where the Immel family settled and purchased land back in 1754. You can feel that long connection to the land in the wine itself.

What sets Immel apart is their genuine commitment to certified organic viticulture, bearing the EU Bio seal. Organic farming isn't just a quality parameter — it's a promise to future generations. The young team is dedicated to preserving the green hills of Rheinhessen for generations to come.

Wine Details

Wine: 2022 Immel Biowein Weissburgunder Trocken
Region: Rheinhessen, Germany
Grape: Weissburgunder
Style: Dry White Wine
Tasting Notes: Lemon, green apple, apricot, chalky minerality
Perfect Pairing: Fresh salads, seafood, grilled chicken, spring afternoons, and gardening victories
Price $16

If you’ve been hesitant to explore German wines beyond Riesling, let this be your sign. Pinot Blanc — or Weissburgunder — might just become your next warm-weather favorite.

Malbec: Your Go-To Wine for BBQ Season

noreply@blogger.com (hvwinegoddess) — Fri, 01 May 2026 08:00:00 +0000

As the weather starts to warm and grills come out of hibernation, there’s always that question: what wine actually works with BBQ?

Let me make this easy for you—Malbec is your answer.

And not just because it’s “the steak wine.” There’s a lot more going on in that glass than people realize.

Why Malbec Belongs at Your BBQ Table

Malbec is one of those wines that just gets along with everyone at the party.

Burgers? ✔
Ribs slathered in sauce? ✔
Steak hot off the grill? ✔

It’s got the fruit, the structure, and just enough attitude to stand up to smoky, charred, saucy goodness, without overwhelming the food.

And here’s the key:
Malbec gives you rich flavor without heaviness, which is exactly what you want when it’s warm outside.

A Quick Malbec Backstory

Malbec didn’t start in Argentina—it actually comes from France (Cahors, specifically), but it truly found its groove in Argentina after being introduced in the mid-1800s .

And here’s the cool part:

Argentina has pre-phylloxera Malbec vines (basically the originals that Europe lost)
The country’s natural barriers (Andes Mountains + ocean) helped protect those vines
So what you’re drinking today? It’s like Malbec’s history.

What Makes Argentine Malbec So Perfect for BBQ

Malbec isn’t just one flavor profile. It’s a playground of styles:

🍇 Fruit + Spice Combo

Expect:

Plum
Blackberry
Cherry
Baking spice

That fruit + spice combo is magic with grilled meats.

🌄 Altitude = Freshness

Many vineyards sit at 3,000–6,000 feet in elevation

What does that mean for you?

Brighter acidity
Fresher taste
Less “heavy” than you’d expect

Translation:
You can sip this in the summer without feeling like you need a nap after.

🌎 A Wine That Changes by Region

Even within Argentina, Malbec isn’t one-note:

Lower elevation → richer, rounder
Higher elevation → fresher, more vibrant

Same grape, totally different vibe.

Why It Works with BBQ

Let’s break it down in real-life terms:

🍔 Burgers

The juicy fat + Malbec’s fruit = harmony

🍖 Ribs

Sweet + smoky sauces love that dark fruit and spice

🥩 Steak

This is the classic for a reason—Malbec has enough structure without overpowering

🔥 Grilled Everything Else

Honestly? Malbec is flexible enough to roll with whatever hits the grill
(Even pizza or sausages)

The Best Part? It’s Not a “Heavy” Red

This is where many people get surprised.

Not all Malbec is big and bulky.

Many are:

Medium-bodied
Fresh
Easy-drinking

Which makes them perfect for:

Backyard parties
Day drinking (we’re being honest here)
Long dinners outside

How to Choose a Malbec for Your Next BBQ

Keep it simple:

Go Mendoza → classic, crowd-pleasing
Try higher elevation (Uco Valley) → fresher, more elegant
Don’t overthink it → Malbec is forgiving and fun

Final Thought (aka Your BBQ Strategy)

You don’t need to overanalyze your wine for a BBQ.

Bring:

One Malbec
Maybe a second if you’re feeling generous

And you’re set.

Because Malbec does exactly what a great BBQ wine should do:

👉 It shows up
👉 It plays nice with food
👉 And it makes everything taste better

5 Wines I Always Bring to a BYOB (And Why You Should Too)

noreply@blogger.com (hvwinegoddess) — Wed, 15 Apr 2026 11:30:00 +0000

BYOBs were never really a thing for me. It wasn’t until I moved to South Jersey that I found myself surrounded by more BYOB restaurants than ones with liquor licenses. And let’s be honest… the ones that did have licenses? My wine collection at home was usually a lot more fun.

So that leads to the question I get all the time:

What do I bring to a BYOB?
Is there a strategy… or do you just wing it?

The answer is: yes and no.

You don’t want to overthink it.
If you can, take a peek at the menu ahead of time. But let’s be real, specials happen, cravings change, and suddenly that perfectly planned pairing doesn’t feel so perfect anymore.

So instead of stressing, I’ve found a better approach over the years:

Bring wines that are versatile, reliable, and conversation starters.

And I almost always bring at least one white and one red, because you never know what the table is ordering.

Here are five styles I keep coming back to.

1. Loire Valley Sauvignon Blanc

Bright. Fresh. Food-friendly.

This is one of those wines that just works. It has lively acidity without being aggressive, and it plays nicely with everything from seafood to chicken to salads.

It’s the wine that quietly shows up and makes everything taste better.

Safe choice—but never boring.

2. Monastrell from Spain

If there’s even a hint that someone at the table is ordering meat—this is coming with me.

Monastrell (also known as Mourvèdre) brings bold fruit, a little spice, and enough structure to stand up to burgers, steaks, and anything grilled.

It’s one of those wines people don’t always expect… and then suddenly they’re asking,
“Wait… what is this?”

A great way to introduce people to something new without intimidating them

3. Finger Lakes Riesling

I always like to bring something a little closer to home—or at least home for me.

Finger Lakes Riesling is a go-to. Bright acidity, beautiful aromatics, dry and sometimes just a touch of sweetness.

And that little bit of sweetness? Magic with spicy food.

So if there’s even a chance someone orders something with heat, I’m very happy I brought this.

4. Sparkling Wine

Sparkling wine goes with everything.

Yes, Champagne is always welcome—but don’t overlook Cava or Crémant when you want something delicious without the splurge.

It pairs with appetizers, mains, salty bites, and fried foods… honestly, it might be the most versatile wine on the table.

Plus, it just makes things feel a little more festive.

5. Cabernet Franc

If I had to pick one red that plays well with the widest range of food… this might be it.

Cabernet Franc is incredibly versatile.

From New York, you get a beautiful expression of place—earthy, structured, and elegant
From California, it leans more fruit-driven and plush
And globally? There’s so much to explore

It pairs with everything from roasted vegetables to meats, and it never feels too heavy.

The Real BYOB Strategy

At the end of the day, BYOB isn’t about bringing the perfect wine.

It’s about bringing wines that:

Work with a variety of foods
Get people talking
And make the table just a little more fun

Because the best BYOB nights? They’re not about what’s in the glass.

They’re about the conversations, the laughs, and that moment when someone takes a sip and says: “Okay… what is THIS? I love it.”

🍷A Chablis That Turned a Home Project Into a Celebration

noreply@blogger.com (hvwinegoddess) — Wed, 08 Apr 2026 11:37:00 +0000

What do you open when you get a new roof?

Something special… because apparently this one is guaranteed for 50 years. And if that’s true, this is officially the last roof we’ll ever put on this house. (Let’s all just pause and appreciate that moment.)

So yes… this called for a proper bottle.

Out came the Raoul Gautherin & Fils 2022 Chablis Premier Cru that happened to be chilling in the fridge for a special moment… and I even broke out the Riedel glasses. Because if you’re christening a roof, you don’t mess around.

First swirl, classic Chablis. That unmistakable slatey minerality jumps right out of the glass, followed by delicate white flowers that just pull you in.

On the palate?
Clean, vibrant, and exactly what you want from Premier Cru Chablis:

Bright, mouthwatering acidity
Lemon curd with a soft, almost creamy edge
That signature crushed limestone finish that just lingers beautifully

This wine whispers elegance and quietly reminds you why Chablis is Chablis.

Now let’s talk reality for a second…
At around $69, this isn’t your weeknight “let’s open?” bottle.

But then again… neither was the roof. 😄

🍽 What to Pair It With

This is one of those wines that makes food better without stealing the show:

Shellfish (oysters, clams, scallops)
White fish
Ceviche
Roasted chicken
Creamy pasta dishes
Anything with lemon and herbs

Or… apparently… major home improvement milestones.

🏡 Wine Tip (From Experience)

If you’re getting a new roof…Take down anything fragile.

Trust me on this one. We lost a few items along the way. The wine and Riedel survived.

🍇 About the Producer

Raoul Gautherin & Fils is a family-run estate in Chablis with generations of winemaking behind them. They focus on expressing the true character of their vineyards—letting that Kimmeridgian limestone soil do what it does best: deliver that crisp, mineral-driven style Chablis lovers crave.

Final Thought:
Some wines mark a moment.
This one? It marked a roof… and maybe the last big house project we’ll ever need to celebrate.

I’ll drink to that. 🍷

The Pinot Noir I Almost Didn’t Open (And I’m Glad I Did)

noreply@blogger.com (hvwinegoddess) — Mon, 23 Mar 2026 11:13:00 +0000

I was rummaging through my Pinot Noir collection to find a wine to bring to dinner at a BYOB restaurant. I came across this bottle of 2015 Burn Cottage “Moonlight Race” Pinot Noir from the Central Otago region of New Zealand.

I have no idea when I purchased this bottle or where, for that matter.

I took it out of the rack and told Paul, “We need to drink this tomorrow night.” I definitely wasn’t bringing it out to dinner just in case it was at the bottom of the bell-shaped curve, meaning it had passed its drinkable life. The plan was simple: open it at home the next evening and see where it was.

Thinking we’d try it together the following night, I left it sitting on the counter.

The next day around 5 pm, my neighbor called with a computer SOS. Being that it was also wine time, Paul grabbed the bottle and yelled up to me that he was heading to Maureen’s to fix her computer.

“Come down when you’re done. I’ve got the wine.” Not even thinking, I finished up and headed over. When I walked in and saw the Burn Cottage bottle already open on their kitchen island, my first thought was: I hope it’s okay.

More Than Okay

It was more than okay. In fact, it was beautiful.

The wine opened with elegant red and dark cherry fruit, a soft hint of spice, and a silky, gentle mouthfeel that only Pinot Noir seems to achieve when it’s truly in its sweet spot. There was freshness, balance, and just enough earthy complexity to remind you why Central Otago Pinot Noir is a wine worth reaching for.

I was honestly amazed. At 11 years old, the wine was showing absolutely gorgeous maturity. And judging by the look on my face, everyone in the room could tell I was pleasantly surprised.

Sometimes the wines we forget about end up becoming the best wine moments.

The Story Behind Burn Cottage

One of the things I love about wine is that every bottle carries a story—often a fascinating one.

Burn Cottage Vineyard itself is part of a remarkable journey that begins with its owner, Marquis Sauvage.

Sauvage didn’t originally come from the wine world. He left his family farm and eventually found his way into the wine trade, where he built a successful career importing fine wines. Through that work, he developed a deep appreciation for great terroir and the people who dedicate their lives to expressing it.

That passion ultimately led him to New Zealand.

In 2002, Sauvage purchased what would become Burn Cottage Vineyard at auction, located in the Cromwell Basin of Central Otago, one of the most dramatic wine regions in the world, surrounded by mountains and known for its extreme continental climate.

From the beginning, the goal was clear: produce world-class Pinot Noir with a sense of place.

The estate vineyard was developed using biodynamic farming, focusing on soil health and natural vineyard balance. Over time, Burn Cottage has become one of Central Otago’s most respected producers, known for elegant, site-driven Pinot Noir.

Moonlight Race Pinot Noir

The Moonlight Race Pinot Noir is sourced not only from the Burn Cottage estate but also from carefully selected vineyards throughout Central Otago.

It’s designed to express the broader character of the region while still reflecting the winery’s philosophy of balance, finesse, and transparency.

And if my bottle was any indication, the wine ages beautifully.

A Personal Wine Moment

Wine often shows up in our lives when we least expect it.

What started as a quick rummage through the rack turned into an unexpected evening with neighbors, a shared bottle, and one of those quiet reminders of why we cellar wine in the first place.

Because sometimes the bottle you forgot about…is exactly the one you were meant to open.

What Wine Can Teach Us About Parenting: A Conversation with Author Danielle Frank

noreply@blogger.com (hvwinegoddess) — Fri, 06 Mar 2026 11:03:00 +0000

Sometimes the best conversations happen with a glass of wine in hand. And sometimes those conversations turn into something even more interesting — like a book that connects wine with parenting.

Recently on my podcast Uncork Your Mind, I had the pleasure of speaking with author Danielle Frank, whose book A Wine Lover’s Guide to Parenting: The Fine Art of Wine & Whine Management blends humor, wine terminology, and life lessons in a way that made me laugh out loud.

And trust me… if you’ve ever raised kids, babysat, flown on an airplane with children nearby, or even just observed parenting in action, you’ll appreciate the clever parallels Danielle draws between winemaking and raising humans.

Where the Idea Came From

Danielle has spent more than two decades working in the wine and spirits industry, and writing has always been her creative outlet. The inspiration for the book came from an unexpected place — life itself.

Years ago, while engaged to someone with children from a previous marriage, Danielle became what she calls a “bonus mom.” During that time, she began thinking more deeply about parenting.

Later, while watching her niece and nephew do what kids do best — whining — she jokingly said:

“Aunt Danielle drinks wine. She doesn’t listen to whine.”

And just like that, the idea started fermenting.

Danielle realized there were dozens of parallels between wine terminology and human behavior, and the concept for the book was born.

Parenting Lessons Through Wine Terms

The book is structured around wine vocabulary — fermentation, decanting, corked, mulled wine, and more — each used as a metaphor for a parenting lesson.

One of my favorite chapters is the very first:

Lesson 1: “I Drink Wine, I Don’t Listen to Whine”

It’s simple advice:
If kids learn that whining works, they’ll keep doing it.

Danielle explains that lesson one is about setting boundaries early, because once whining becomes successful behavior, it’s hard to undo.

Another lesson compares children to wine that needs time to breathe.

Kids Need to Breathe

Just like wine benefits from aeration, Danielle believes children benefit from independence.

She credits her own upbringing — where she was given freedom and trust — with helping her grow into a confident adult.

As she shared during the interview:

“When something is too strict or taboo, kids often rebel. When they have room to breathe, they learn to make good decisions on their own.”

The Importance of Manners

Another chapter humorously warns parents not to let their children “ferment.”

In winemaking, fermentation transforms sugar into alcohol. Danielle uses that metaphor to explain how sweet kids can become harsh if they’re not taught kindness and manners early.

Her advice?

Teach respect, kindness, and basic manners from the start.

Because those early lessons shape the adults they eventually become.

Wine Education, Too

One of the things I loved about the book is that it’s not just about parenting.

Every chapter also introduces wine terminology, with definitions included throughout the book.

That means readers can actually learn wine basics along the way — in a fun, approachable way that doesn’t feel intimidating.

And if you know me, you know I love that.

Wine should always be approachable.

Parenting Stages… Paired with Wine

Toward the end of our conversation, I asked Danielle a fun question:

If each stage of parenting were a wine, what would it be?

Her answer was perfect.

Toddlers: Start with bubbly — you’ve just had a baby! But quickly move to a bold Cabernet because you’re in for a long journey.
Teenagers: Something aged and patient — like a Cabernet that takes time to mature.
Empty Nesters: Time to celebrate again with sparkling wine or a crisp Chablis.

Parenting (and Wine) Should Include Laughter

Danielle’s message isn’t about perfection.

It’s about perspective.

Parenting is joyful, challenging, exhausting, rewarding, and sometimes chaotic — just like wine.

As Danielle said:

“Sometimes you need to not take yourself so seriously. With wine and raising kids… you might as well enjoy the laughter along the way.”

I couldn’t agree more.

So pour yourself a glass, sit back, and enjoy this fun conversation about parenting, wine, and the wisdom found somewhere in between.

And if you know someone raising kids (or grandkids), this might be the perfect book to gift. The book can be found on Amazon

Because sometimes the best parenting advice pairs beautifully with a glass of wine.

Watch My Interview with Author Danielle Frank

🎧 Listen to the full interview here:

Arizona Wine on the Rise: An Emerging Region Worth Watching

noreply@blogger.com (hvwinegoddess) — Fri, 20 Feb 2026 09:42:00 +0000

Arizona may not yet sit alongside Napa or the Finger Lakes in mainstream wine conversations and places to visit to taste wine, but that may not be true for long. During a recent visit to Scottsdale, I had the opportunity to explore a small but telling piece of the state’s growing wine industry — and what I found was a region actively defining its identity. With three distinct wine regions — Verde Valley, Sonoita, and Willcox, Arizona is leveraging high elevation vineyards, desert climate advantages, and strategic wine tourism initiatives to build both quality and recognition. Even in a short visit, it became clear: it’s a developing wine region.

Arizona has three major wine regions — Verde Valley, Sonoita, and Willcox — each with unique soils, elevations, and grape varietals that produce flavorful and distinctive wines. Across the state, there are over 120 wineries and tasting rooms, and the wine tourism industry has grown massively in recent years, drawing people from across the country to explore this emerging wine region.

On the Scottsdale Wine Trail, I stopped into two tasting rooms: LDV Winery – where high-altitude Rhône-style wines reflect the rugged terroir of southeastern Arizona – and Cabal Cellars. The vibe in these tasting rooms is warm, relaxed, and welcoming, making it easy to spend an afternoon enjoying flights and chatting with passionate staff about the story behind each bottle.

Arizona’s wine industry is still defining itself, but that may be its greatest strength. With high-elevation vineyards, Rhône and Mediterranean varietals thriving in desert conditions, and accessible tasting experiences like the Scottsdale Wine Trail, the state is building a cohesive identity that blends tourism with terroir.

Even though my trip was shortened by travel delays, I managed to get a taste of what makes Arizona wine special — from bold reds to refreshing whites and a few Rosés, it’s clear this Southwestern wine scene is one worth writing home about and tasting if you find yourself out that way.

From First Sip to Certification: Why Cava Remains One of My Favorite Sparkling Wines

noreply@blogger.com (hvwinegoddess) — Fri, 09 Jan 2026 12:00:00 +0000

I’m thrilled to share a milestone in my wine journey—I’ve officially passed the Cava Educator Class and received my Cava Educator Certificate from the Cava Academy. 🥂

If you know me, you know I’ve always had a soft spot for sparkling wine, and Cava holds a very special place in my heart. It’s one of those wines that still feels under the radar, even though it delivers incredible quality, history, and value.

Why I Love Cava

Cava is Spain’s traditional-method sparkling wine, and so much has changed since I first began my wine journey. Early on, I tasted a Cava that completely surprised me—in the best way. Crisp, complex, and food-friendly, it absolutely wowed me. It quickly earned a spot on the wine list at my restaurant, where it became a go-to recommendation.

What makes Cava especially exciting today is how much the region has evolved:

Greater focus on terroir and vineyard expression
Stricter aging requirements and quality tiers
More transparency around origin and production
A renewed emphasis on craftsmanship

And let’s talk value—Cava often comes in at about half the cost of Champagne. Don’t get me wrong, I love Champagne, but there’s room in my glass (and my heart) for both.

The Journey to Becoming a Cava Educator

Last March, I enrolled in the Cava Academy, excited to formally deepen my knowledge. Then… restaurant life happened. I was ready to take the exam in May, but things got busy (as they tend to do).

Recently, I finally carved out the time to revisit my notes, dive back into the material, and take the exam—and I’m proud to say I passed. I’m now officially a Cava Educator, and I couldn’t be happier.

What’s Next

This is just the beginning. I’m excited to continue digging deeper into:

Cava’s evolving classifications
Indigenous Spanish grape varieties
The broader wines of Spain, which deserve far more love and attention

If you’re curious about Cava and want to learn more, I’d love to share that knowledge with you.

✨ I’m available to host a Cava class—either in person or online.
Just reach out: debbie@hudsonvalleywinegoddess.com

Here’s to celebrating Cava, Spain, and lifelong learning—one sparkling glass at a time. 🍾🥂

Why Lake Garda Wines Should Be on Your Wine Radar This Year

noreply@blogger.com (hvwinegoddess) — Mon, 05 Jan 2026 10:31:00 +0000

Why Lake Garda Wines Should Be on Your Wine Radar This Year

If you’re looking for wines that are fresh, food-friendly, and quietly sophisticated, without the hype or sticker shock, let me introduce (or re-introduce) you to Lake Garda and the Garda DOC, one of Italy’s most exciting and under-the-radar wine regions.

Lake Garda sits in northern Italy, bridging Lombardy and Veneto, and it’s the largest lake in the country. What makes this region special isn’t just its postcard beauty (although it’s stunning), but how perfectly nature has set it up for wine growing.

A Climate That Does the Heavy Lifting

Lake Garda acts like a giant temperature regulator. Nestled between the Alps and the Mediterranean, the lake moderates heat in summer and cold in winter, creating a rare sub-Mediterranean climate in northern Italy. Add in predictable daily winds and deep waters that retain warmth, and you have ideal conditions for grapes that ripen slowly and evenly, keeping alcohol levels moderate and acidity bright.

In other words, these are wines you actually want to drink with food.

Soils That Bring the Flavor

Glacial activity millions of years ago shaped the land around Lake Garda, leaving behind morainic soils full of stones, sand, limestone, and clay. These well-draining soils stress the vines just enough to produce wines known for minerality, salinity, and freshness, a signature “lake effect” you’ll taste across styles.

Rise of Garda DOC

The Garda DOC brings together 10 historic denominations around the lake. It gives producers flexibility to bottle high-quality wines, especially from international varieties like Chardonnay, Pinot Grigio, Riesling, Merlot, and Cabernet Sauvignon, that previously had no DOC “home.”

The result? A dynamic mix of tradition and innovation.

What Do the Wines Taste Like?

Whites: Crisp, mineral-driven, citrus-forward, often with a subtle almond or saline finish
Pinot Grigio: Clean, fresh, and textured, not bland or watery
Reds: Medium-bodied, bright, food-friendly, with freshness over heaviness
Sparkling wines: A rising star, elegant, refreshing, and seriously worth seeking out

Many wines are fermented in stainless steel and aged on the lees to preserve purity, making them perfect for everyday drinking and special occasions.

Why Drink Lake Garda Wines Now?

Lower alcohol, higher drinkability
Incredible value for the quality
Versatile with food
A fresh alternative to heavier styles
Backed by serious history and thoughtful innovation

Lake Garda wines don’t shout, they invite. And once you start pouring them, it’s hard not to fall a little bit in love.

Two wines I got to sample:

Ca'Vegar Pinot Grigio Garda DOC - aged 4 months in steel and clocks in at 12.5% in alcohol. Fresh and elegant with hints of floral notes.

Zenato Family Evaluna 2022 Sansonina - 65% Cabernet Sauvignon 35% Cabernet Franc with an average vine age of 16 years. After 12 days of fermentation, the wine is blended and transferred to steel tanks for malolactic fermentation. It clocks in at 13.5% alcohol. The aromas of the wine is coming from a field of berries, blackberries and raspberries with a hint of black spice. The palate is fresh and medium-plus bodied, with hints of red and black fruit and a touch of Cabernet Franc spice on the finish.

Christmas in Philly: A Holiday Tour of Lights, History & Festive Cocktails

noreply@blogger.com (hvwinegoddess) — Tue, 09 Dec 2025 12:00:00 +0000

On Friday, I traveled up to Philadelphia to meet my friend Cindy, who was visiting from California with one mission: to experience all things Christmas in Philly. Hard to believe, but after being married to a Philly guy for 37 years, I had never seen the Liberty Bell. This was my day to change that.

🎄 A Start at City Hall & A Fascinating Tour of the Masonic Temple

Our day began at the City Hall Christmas tree, glowing beautifully against the chilly sky. From there, we made our way to the Masonic Temple, and I can’t recommend this tour enough.

I had no idea that George Washington, Benjamin Franklin, and President Gerald Ford were all Masons. Each room inside the building is uniquely themed, filled with ornate artwork and symbolism.

✨ Wanamaker Light Show & The Magic of Dickens’ Village

Next stop: the iconic Wanamaker Building for its holiday light show. It was lovely — but the real surprise was waiting upstairs.

Dickens’ Village on the third floor was pure magic. This walk-through retelling of A Christmas Carol felt almost Disney-like, with animated scenes that pull you right into the story. Best part? It’s free — just don’t forget to reserve a ticket. The village ends with a visit with Santa Claus, making it perfect for kids and adults alike.

🕰️ Historic Philly, Finally Checked Off My List

Since I’ve somehow avoided many Philly sights for decades, Cindy and I headed for the classics:

Independence Hall (closed for renovations)
Congress Hall, where I learned what “passing the bar” really means
The Liberty Bell, which I admit I expected to be bigger
Carpenters’ Hall
The Betsy Ross House

I’m glad I got to see the historic places I’ve heard about my entire life.

🍸 Holiday Cocktails at Craftsman Row Saloon

After hours of sightseeing, we needed a festive break. And wow — Craftsman Row Saloon might just be the most Christmas-obsessed bar I’ve ever walked into.

Think: holiday overload in the best way.
Ornaments everywhere. Lights. Cheer on full display.

The cocktails were creative and fun. Cindy even chose her drink based solely on how cute the decoration was — honestly, the right approach in a place like this.

🍽️ Dinner at Sampan & A Touch of Holiday Giving

Dinner was at Sampan, one of my favorites in the city. We ordered the tasting menu, which came with more food than two women could hope to finish. We boxed up our extras and gave them to someone who needed a warm meal — a gesture that felt especially meaningful during the holiday season.

🎅 Ending at Miracle on 13th Street

Our final stop of the night was Miracle on 13th Street, where an entire block transforms into a glowing display of holiday decorations. Very cheerful and festive.

By the end of the night, my feet were screaming, so we called an Uber back to Cindy’s hotel. My watch (step counter) revealed the final surprise of the day: We walked 10 miles. Ten miles of Christmas lights, historic sites, shared laughs, and a whole lot of fun.

And finally — after 37 years — I can say I’ve seen the Liberty Bell.

Have you experienced Christmas in Philadelphia? What are your must-see spots? Share your recommendations in the comments below!

Where Do I Go From Here? A New Chapter Begins

noreply@blogger.com (hvwinegoddess) — Wed, 03 Dec 2025 20:12:00 +0000

I’ve been a little quiet lately. Life has been full, busy, emotional, and reflective, and I’ve spent a lot of time asking myself one big question: Where do I go from here?

For the past eight years, I’ve been a restaurateur—an unexpected chapter that became one of the most rewarding experiences of my life. I loved welcoming guests, sharing my wine knowledge, and guiding people toward bottles that offered discovery, comfort, and joy. When we finally secured our liquor license in 2024, a whole new world opened up. Suddenly, I was able to curate wines that were approachable, food-friendly, affordable, and expressive. Wines with a story.

One of my favorite memories came on our very last day of service. A regular walked in and ordered a bottle of our 2022 Garzón Tannat Reserve from Maldonado, Uruguay. My distributor told me he’d never known a restaurant to bring in a Tannat—yet there we were, pouring it proudly. This guest had first tasted it in one of my wine flights, fell in love with it, and walked out with the final four bottles we had left. That moment told me I had done exactly what I set out to do: introduce people to wines they may not have discovered on their own.

Moments like that remind me of something I believe deeply: wine should be fun.
It should spark conversation and create memories. It shouldn’t matter if you can pronounce the grape or the region on the label. What matters is finding something you love—and sharing it with people you care about.

But now that the restaurant has been sold, the question remains—how do I continue sharing my love of wine and the stories behind every bottle?

A two-week cruise with a high school friend gave me time to breathe, unwind, and think. And somewhere between ocean sunsets and long conversations with myself, I realized something simple:
I want to keep sharing what I love… and bring you along for the ride.

If there’s a story worth telling, I want to tell it.
If I come across a cocktail that excites me, I want to share the recipe. (I got my crash-course in bartending this past year!)
If I open a wine that delights me, I want you to feel confident picking up that same bottle and enjoying it with the people you love.

I’m planning to travel a bit more—to explore, taste, sip, and experience—and I want you to be part of it all. I’ll share my discoveries, from cocktails to wines to recipes to restaurants. And as always, I’ll sprinkle in a little education along the way.

My mission remains unchanged: take the intimidation out of wine and make it welcoming, fun, and accessible—one glass at a time.

Here’s to the next chapter.
Here’s to more stories, more adventures, more flavor, and more connection.

And here’s to having you right there with me. 🍷✨

Dream, Build, Pour: The Passion Behind Hampton Roads Winery

noreply@blogger.com (hvwinegoddess) — Thu, 30 Oct 2025 11:48:00 +0000

Starting a winery isn’t for the faint of heart—and David Sheldon, owner of Hampton Roads Winery in Surry County, Virginia, knows that better than anyone. After 25 years running a plastics factory in Massachusetts, David and his wife, Diane—a research chemist—decided to retire into something they both loved: wine. What they didn’t realize at the time was that their “retirement project” would become a full-blown adventure filled with heat, hurricanes, high humidity, and a few “Green Acres” moments along the way.

Their journey—and all its triumphs and tribulations—is chronicled in David’s engaging new book, You Can Wine Too, a must-read for anyone who has ever dreamed of starting a winery from scratch.

Finding a Home—and Learning the Hard Way

When David and Diane traded snowy Massachusetts for the warmer climate of coastal Virginia, they imagined a longer growing season and an idyllic life among the vines. What they found instead was humidity, challenging soils, and a crash course in viticulture.

“We thought Virginia would have a longer growing season—and we were dead wrong,” David said with a laugh. “The heat and humidity determine when we pick. And hurricanes do too!”

Armed with advice from Virginia Tech’s viticulture program and a lot of determination, the Sheldons planted their first vineyard on less-than-ideal land: flat, poorly drained, and heavy with silt. They learned by trial and error which grape varieties could survive the Tidewater region’s extremes—and which couldn’t. Over time, they discovered what truly thrived on their farm, including Norton and Muscadine, two grapes perfectly suited to Virginia’s climate.

A Winery Built on Persistence—and a Little Humor

In the early years, David split his time between Massachusetts and Virginia, commuting back and forth while the vines slowly matured. When harvest finally arrived, the couple faced a new challenge: making wine.

Their first attempt was, as David puts it, “a disaster.” Trying to ferment Norton in an air-conditioned carport under the Virginia sun was, in his words, “like trying to make wine in a sauna.” The heat spoiled the batch, but it also ignited a new sense of purpose. The Sheldons got serious, built a proper winery, and began producing wines that reflected their hard-earned lessons.

That commitment paid off. Hampton Roads Winery is now celebrating its 10th anniversary, producing a range of wines including Norton blends, Vidal Blanc, and their best-selling Hog Island Sweet White, made from Muscadine grapes.

The Tallest Goat Tower in the World (Really!)

Of course, no story about Hampton Roads Winery is complete without mentioning its famous Goat Tower. Inspired by a winery in South Africa, David decided to build one of his own—by hand and with local craftsmen. The result? A four-story brick structure that has become the winery’s signature landmark.

“When people come to visit us, they remember us for the Goat Tower,” he said. “You come for the wine, but you stay for the goats.”

The tower even inspired the winery’s popular Goat Tower wine series, featuring wines like the Goat Tower Chardonnay (a crisp, fruit-forward, unoaked white that perfectly suits Diane’s style as a chemist-turned-winemaker).

From Calves to Cabernet: Farm Life at Its Finest

Hampton Roads Winery isn’t just about grapes—it’s a true farm winery, complete with cattle, goats, and plenty of stories. One of the most touching in David’s book is about “Nicholas,” a calf he rescued on a freezing December night.

“I carried him out of the mud and spent the night on the couch next to him,” David recalled. “For three months I bottle-fed him twice a day. Every time I entered the pasture, he’d come running. Eventually, though, I had to wean him—and I think the other cows warned him not to trust me after that!”

It’s those very human moments that make You Can Wine Too such a compelling read. It’s not just about wine—it’s about perseverance, problem-solving, and the humor required to keep going when things don’t go as planned.

Lessons from the Vineyard

When asked what advice he’d give someone dreaming of starting their own winery, David didn’t hesitate:

“I wish I’d started 20 years sooner,” he said. “Don’t wait until retirement to chase your dream. This business takes time—and marketing is everything.”

Despite being “across the moat” from Virginia’s busier wine regions, Hampton Roads Winery has carved out its own following, drawing visitors from Williamsburg, Virginia Beach, and RV travelers heading south through programs like Harvest Hosts and Good Sam Club.

Visit Hampton Roads Winery

If you’re traveling through Virginia, make a point to stop at Hampton Roads Winery—home to world-class wines, a record-breaking Goat Tower, and a family that turned their dream into reality.

Hampton Roads Winery
3450 New Design Road
Surry, Virginia
📍 hamptonroadswinery.com

You can also find David’s book, You Can Wine Too, on Amazon and Barnes & Noble, or directly through the winery’s website.

Final Sip

As David put it best:

“So often people think they come into a winery, see success, and don’t realize what it took to get there. It’s not for the weak at heart.”

Listen to the full interview on the Uncork Your Mind podcast or watch the webinar for more laughs, lessons, and inspiration straight from the man who proves that yes—you really can wine too.

Webinar

Podcast

The Game Changer Martini: How Lustau Vermut Made Me Fall in Love with Martinis

noreply@blogger.com (hvwinegoddess) — Tue, 21 Oct 2025 11:00:00 +0000

I’ll be honest — I never drank martinis. They always seemed a little too strong, a little too dry, and just not my thing. That all changed when I discovered Lustau Vermut, and now I can say with confidence — it’s a game changer!

What makes Lustau Vermut so special? It’s not your typical vermouth. This one is dry and crafted from Manzanilla Sherry, produced by Lustau in the coastal town of Sanlúcar de Barrameda, Spain.

Manzanilla is a form of sherry made from Palomino grapes and aged under a veil of flor — a natural layer of yeast that gives it its signature fresh, dry, slightly saline character. Exclusively produced by the sea, it’s the most delicate and refined of all sherry styles.

That coastal freshness carries through into Lustau Vermut, giving your martini a clean, crisp lift — but what truly sets it apart is the blend of botanicals that add complexity and excitement:

🌿 Marjoram – Herbaceous with citric and balsamic notes
🌼 Chamomile – Aromatic and delicately bitter
🌿 Wormwood – Adds a touch of classic vermouth bitterness
🍊 Orange Peel – Brings brightness, citrus, and a refreshing finish

Together, these ingredients create a vermut that’s layered, aromatic, and perfectly balanced — transforming a traditional martini into something far more exciting.

My Game Changer Martini is simple, elegant, and perfectly balanced:
🍸 3 oz Grey Goose Vodka
🍸 A splash of Lustau Dry Vermut

Shake, strain into a chilled martini glass, and garnish with a lemon twist or olive. The result? A martini that’s fresh, smooth, and absolutely captivating.

If you’ve never been a martini drinker, Lustau Vermut might just change your mind. It certainly did for me.

Here is the video of me making the Game Changer Martini - https://youtube.com/shorts/I2rlGBQKGpE

2025 Hudson Valley Wine Competition Results: Celebrating This Year’s Winners

noreply@blogger.com (hvwinegoddess) — Sun, 07 Sep 2025 15:56:00 +0000

For the past 17 years, I’ve had the honor of serving as Chairwoman of the Hudson Valley Wine, Spirits & Cider Competition, held each September at the Hudson Valley Wine Festival in Rhinebeck, New York. When I look back over nearly two decades, I am truly amazed at how far our region has come.

When I first began, the quality of Hudson Valley wines was still finding its voice. Over the years, I’ve seen incredible growth, innovation, and consistency. Today, the wines, spirits, and ciders produced in our region rival those from much more established wine areas, and this competition is a wonderful way to showcase what the Hudson Valley has to offer.

The judges—who include writers, educators, sommeliers, and international wine experts—always remark on the improvements year after year. And I couldn’t agree more. Watching these wineries evolve has been a lot like watching my kids grow up—seeing them blossom, mature, and step confidently into the spotlight.

This year’s 2025 Hudson Valley Wine, Spirits & Cider Competition was a shining example of that growth. Here are the top winners:

🏆 Winery of the Year – Fjord Vineyards
🥇 Best in Show – Robibero Winery 2021 The Stray
🌟 Best Overall Hudson Valley Wine (made with Hudson Valley fruit) – Fjord Vineyards 2024 Albariño
🍇 Best Hudson Valley Cabernet Franc – Robibero Winery 2021 The Stray
Best Sparkling – Whitecliff Vineyard & Winery Vidal Pétillant Naturel (Pet-Nat)
Best White Wine – Fjord Vineyards 2024 Albariño
Best Red Wine – Robibero Winery 2021 The Stray
Best Rosé – Benmarl Winery 2024 Dry Rosé
Best Dessert Wine – City Winery Hudson Valley 2023 Vin de Glacier

I couldn’t be prouder of the producers who entered this year. Their dedication and passion are what make the Hudson Valley such a special place to live and taste.

If you haven’t visited a Hudson Valley winery recently, I encourage you to take a trip, do a tasting, and see for yourself. You’ll be surprised—and delighted—by the quality, creativity, and character in every glass.

Here’s to another year of celebrating the wines, spirits, and ciders of the Hudson Valley.

All the winning wines and medals by winery can be found by visiting http://hvwga.com/wp-content/uploads/2025/09/2025-Hudson-Valley-Wine-Spirits-Cider-Competition-Results.pdf

Franciacorta Uncorked: Italy’s Finest Sparkling Wine You’ve Never Heard Of

noreply@blogger.com (hvwinegoddess) — Wed, 23 Jul 2025 11:00:00 +0000

Franciacorta: Italy's Sparkling Secret Worth Discovering

When it comes to sparkling wine, Champagne may get all the glory, and Prosecco has certainly earned its share of global love. But nestled in the Lombardy region of northern Italy lies Franciacorta—a sparkling wine with finesse, structure, and a pedigree to rival the finest bubbles in the world. Still relatively under the radar, Franciacorta is Italy's best-kept sparkling wine secret, and it's time the world gave it the recognition it deserves.

A Brief History

Franciacorta’s sparkling story began in earnest in the early 1960s when winemaker Franco Ziliani, working at the Guido Berlucchi estate, successfully released Italy's first traditional method sparkling wine in the region. While wine had been made in Franciacorta for centuries, this marked the start of serious, Champagne-style production. The region earned DOC status in 1967 and was elevated to DOCG—Italy's highest wine classification—in 1995.

Where Is Franciacorta?

Franciacorta is located in Lombardy, between the southern shore of Lake Iseo and the city of Brescia. The region benefits from a unique microclimate, thanks to its proximity to both the Alps and the lake, which creates ideal conditions for cultivating grapes with crisp acidity and complexity.

The Grapes of Franciacorta

The main grape varieties used in Franciacorta are:

Chardonnay: Brings elegance and finesse.
Pinot Nero (Pinot Noir): Adds structure and richness.
Pinot Bianco (Pinot Blanc): Permitted in small quantities, it adds floral nuances and softness.

Classifications of Franciacorta

Franciacorta wines are made using the Metodo Classico (Traditional Method), the same as Champagne. The classifications are based on aging and dosage levels:

Franciacorta: Aged minimum 18 months on lees.
Franciacorta Satèn: Blanc de blancs style, only Chardonnay and/or Pinot Bianco, with lower pressure.
Franciacorta Rosé: Minimum 35% Pinot Nero; elegant and fruit-forward.
Franciacorta Millesimato: Vintage-dated, with minimum 30 months aging.
Franciacorta Riserva: Aged at least 60 months; only for the most structured, age-worthy wines.

Winery Spotlight: Marzaghe - Cantico Rosé Franciacorta DOCG

Marzaghe is a boutique winery situated in the heart of Franciacorta, where they combine innovation with respect for tradition. The estate is known for crafting precise, expressive wines that showcase the terroir's natural elegance.

Cantico Rosé is a blend of 80% Pinot Nero and 20% Chardonnay, vinified using the Traditional Method. It spends at least 36 months on the lees, allowing for a round, creamy texture and complex flavor development.

Tasting Notes:

Color: Delicate salmon pink
Nose: Aromas of wild strawberries, fresh tree ripe cherries, rose petals, and a hint of brioche
Palate: Elegant and structured, with a fine mousse and notes of red berries, stone fruit. Long, crisp, and mineral-driven

Cantico Rosé is a serious food wine, yet versatile enough for aperitivo hour. It’s a sparkling wine that feels celebratory without being overbearing—a true hidden gem.

Winery Spotlight: La Montina - Rosé Extra Brut Franciacorta DOCG

Founded in 1987 by the Bozza brothers, La Montina is a prominent name in Franciacorta, known for its extensive vineyards and historic cellars located near the charming town of Monticelli Brusati. The estate is deeply rooted in tradition while embracing sustainable practices.

Their Rosé Extra Brut is made with a majority of Pinot Nero and a smaller percentage of Chardonnay, aged for at least 36 months on lees. The low dosage (Extra Brut) keeps the wine dry and focused, highlighting the purity of the fruit and terroir.

Tasting Notes:

Color: Vivid pink with copper reflections
Nose: Fresh raspberry, pomegranate, hints of crushed stones
Palate: Zesty and refined, with vibrant acidity and delicate notes of strawberry, hint of apple
Finish: Linear and elegant, with persistent minerality

This is a wine that pairs beautifully with a boat ride, salmon, charcuterie, or even sushi. Its clean profile and firm structure make it a standout for those who appreciate precision in their sparkling wines.

The Underdog with a Sparkling Future

Franciacorta may not have the international fame of Champagne or the mass appeal of Prosecco, but for those in the know, it offers exceptional quality, meticulous craftsmanship, and expressive terroir—often at a fraction of the price of its French counterpart.

So the next time you're looking for bubbles with depth and character, skip the usual suspects and reach for Franciacorta. You just might discover your new favorite sparkling wine

Savor Summer with These Two Stellar Spanish White Wines

noreply@blogger.com (hvwinegoddess) — Wed, 16 Jul 2025 11:14:00 +0000

When it comes to summer sipping, Spain delivers in spades. With vineyards hugging coastal breezes and winemakers embracing crisp, aromatic profiles, Spanish whites are tailor-made for beach days, rooftop hangs, and seafood feasts. Two bottles that deserve a spot in your fridge this season? The effervescent Ulacia Txakolina Blanco and the juicy, mineral-rich Granbazán Albariño Verde.

Ulacia Txakolina Blanco (Getaria, Spain – $20)

Bright · Briny · Slightly Sparkling

From the scenic seaside hillsides of Getaria in the Basque Country, this lightly effervescent white wine is made from local grapes Ondarrabi Zuri and Ondarrabi Beltza. Hand-harvested and fermented in stainless steel tanks, Ulacia captures the essence of the Atlantic coast with zesty citrus, a touch of salinity and stone fruit, and a natural spritz.

What sets it apart? Its refreshing acidity, low alcohol (just 11%), and subtle effervescence from retaining natural CO₂ during fermentation. It's perfect with raw bar favorites—think oysters, and fresh tuna—or simply as a thirst-quenching aperitif after a day in the sun.

Granbazán Albariño Verde (Rías Baixas, Spain – $27)

Aromatic · Lush · Saline

From the lush, granite-rich vineyards of Val do Salnés, Granbazán’s Albariño Verde is what summer dreams are made of. Grown in northwest-facing micro-plots near the sea and fermented with native yeasts, this wine spends four months on fine lees, giving it complexity without sacrificing brightness.

Expect a gorgeous mix of white peach, lime zest, and sea breeze minerality with a zippy acidity on the finish, is a knockout with ceviche, grilled shellfish, or even salty snacks like edamame and olives.

With a touch more weight and complexity than the Txakolina, this Albariño offers a 13.3% ABV and vibrant acidity (7.9 g/L), making it both food-friendly and lively on its own.

Why These Two?

Together, Ulacia and Granbazán represent two distinct but equally refreshing sides of Spanish white wine: the energetic, spritzy Txakolina and the aromatic, saline-driven Albariño. Both are built for sunshine, seafood, and spontaneous summer moments.

Pro tip: Serve well-chilled and enjoy outdoors—preferably with salty breezes and good friends.

From Reims to Carneros: Louis Pommery Brings French Finesse to California Chardonnay

noreply@blogger.com (hvwinegoddess) — Wed, 02 Jul 2025 16:01:00 +0000

When tradition meets terroir across continents, the result can be something truly special. That’s the story behind Louis Pommery Carneros Chardonnay, a wine that gracefully bridges the elegance of Champagne and the sunshine of California. Crafted in the cool-climate Los Carneros AVA, this Chardonnay showcases finesse, structure, and balance, all while capturing a slice of French winemaking heritage transplanted to American soil.

The Pommery Legacy Moves West

The House of Pommery is an icon of French Champagne. Based in Reims and known for pioneering Brut Champagne in the 19th century, Pommery has long stood for precision, innovation, and elegance. In 2019, the house made a bold leap—introducing a still wine to its U.S. portfolio: Louis Pommery Carneros Chardonnay. Under the guidance of cellar master Clément Pierlot, the wine reflects the house’s roots and Champagne expertise, brought to life on California soil.

This venture into still winemaking is more than a brand extension—it’s a new chapter in cross-continental craftsmanship.

A Taste of Los Carneros

Nestled between the rolling hills of Napa and Sonoma, Los Carneros is one of California’s most distinctive AVAs. Influenced by cool breezes and fog from the San Pablo Bay, Carneros is a natural fit for Burgundian varietals like Chardonnay and Pinot Noir. The grapes for Louis Pommery Carneros Chardonnay come from a single vineyard, emphasizing site expression and purity.

Night harvesting and slow pressing help preserve freshness, while partial malolactic fermentation and a gentle touch of oak deliver complexity without overwhelming the wine’s bright, coastal character.

Tasting Notes: Where Elegance Meets Sunshine

The 2022 vintage shines with a pale golden hue and green reflections—visually promising the freshness that follows. On the nose, it’s delicately layered: a whisper of vanilla and toast, a touch of buttered spice, then unfolding into soft stone fruit. The palate opens boldly, revealing a silky texture, with buttery richness balanced by notes of pear, citrus and tropical fruit.

This wine walks the tightrope between opulence and restraint—it’s sunny but never overdone, an ideal example of cool-climate Chardonnay with a European soul.

Pairing Potential

This Chardonnay is a versatile partner at the table. Try it with:

Oysters or shellfish, where its salinity and citrus lift shine.
Scallop tartare with citrus, echoing the wine’s zesty core.
White fish in a creamy sauce, drawing out the wine’s rich mid-palate.

Served chilled between 45–48°F, this is a wine meant to elevate both quiet evenings and special occasions.

Why It Matters

The Louis Pommery Carneros Chardonnay is more than a $25 bottle of California white. It’s a symbol of global winemaking synergy, where French heritage embraces Californian terroir. For lovers of Chardonnay—whether fans of crisp Chablis or rounder Napa styles—this wine offers the best of both worlds: minerality and richness, precision and charm.

Discover more at louis-pommery.com, and let your next glass be a transatlantic toast.