Wine Scholars

A Round Table, a Beautiful Setting, and a Deeper Look at Burgundy

2026-09-11T19:56:15.679-07:00

Our second stop through Burgundy brought us south to the Côte de Beaune, and what a night it was.

We gathered at TPC Monterey Pasadera thanks to our wonderful host Barry Phillips for a wonderful Wine Scholars evening centered around elegance, finesse, and the lighter, more graceful side of Pinot Noir. The setting immediately made the night feel special. For the first time, we all sat around a beautiful round table, which changed the energy of the tasting in the best way. Instead of feeling like a presentation from one end of the room, it felt like a true shared experience — everyone facing each other, tasting together, reacting together, and learning together.

That spirit of shared discovery became the theme of the night.

Once again, we were lucky to have Alex Lallos of No Limit Wines guide us through Burgundy. Alex brought the Côte de Beaune to life with stories, context, and a deep understanding of why these villages can feel so distinct even though they sit so close together. He helped us look beyond “do I like this wine?” and start asking better questions: Is this wine silky or firm? Floral or earthy? Red-fruited or darker? Polished or rustic?

That is where Burgundy gets fun — and also where it gets wonderfully complicated.

The format was designed around learning first. We tasted a series of reference wines side by side, starting with a Côte de Nuits comparison wine and a California Pinot Noir before moving through the key Côte de Beaune villages: Volnay, Pommard, Beaune, and Savigny-lès-Beaune. It gave everyone a chance to calibrate their palates and start identifying the clues that make each place unique.

Volnay showed its graceful, floral side. Pommard brought more firmness, darker fruit, and earth. Beaune offered balance, polish, and savory texture. Savigny-lès-Beaune came through as fresh, rustic, and red-fruited. And with the Côte de Nuits and California Pinot as bookends, the group had a clear frame of reference for structure, ripeness, fruit, and texture.

The Wine Lineup

Reference Wines

2023 Domaine Bachelet Côte de Nuits
Our northern Burgundy reference point: darker fruit, more structure, and an earthier frame.
2023 ROAR Pisoni Vineyard Pinot Noir
Our California comparison: riper fruit, fuller texture, and a more generous style.
2017 Domaine Michel Lafarge Volnay
A beautiful example of Volnay’s silk, florals, red fruit, and elegance.
2021 Antoine Jobard Pommard
A firmer, earthier expression, showing why Pommard is often the more muscular village of the group.
2020 Louis Jadot Beaune 1er Cru Clos des Ursules
A polished Beaune reference, balancing red and darker cherry, spice, texture, and structure.
2020 Camus-Bruchon Aux Grands Liards Savigny-lès-Beaune
Fresh, rustic, energetic, and bright — a great Savigny-lès-Beaune teaching wine.

Blind Wines

2018 Domaine Chanson
Poured blind for the group to identify the sub-region.
2021 Domaine Jean-Marc Bouley
Another blind test, asking everyone to use fruit, tannin, texture, and finish to make their best village guess.

After the reference flight, we moved into the blind tasting. The goal was not just to guess correctly — although we absolutely love when that happens — but to apply what we had just learned. And the group delivered. Two people were able to successfully identify the correct sub-regions.

Bravo!

That was the most satisfying part of the night. The blind tasting felt earned. People were not just throwing out guesses. They were connecting the dots: looking at structure, fruit profile, tannin, aromatics, and overall personality. That is exactly what Wine Scholars is all about.

By the end of the evening, everyone had learned something. Burgundy still felt complex — because it is — but it also felt a little more approachable. A little more understandable. And definitely more exciting.

A huge thank you to Alex Lallos of No Limit Wines for teaching us, storytelling, and making the Côte de Beaune come alive. Thank you to Barry Phillips for the beautiful setting, and to everyone who came ready to taste, ask questions, and learn together.

This was Burgundy at its most graceful — and Wine Scholars at its best.

When Palmaz Came to Carmel: Two Nights, Five Wines, and a Steak We’re Still Talking About

2026-09-01T08:47:49.500-07:00

For two nights in August, a little piece of Napa came to Carmel—and the Wine Scholars got a front-row seat.

There are wine dinners, and then there are the nights you find yourself talking about weeks later.

On August 22 and 24, we were lucky enough to host two couples’ dinners with Palmaz Vineyards here in Carmel. Same incredible lineup of wines. Two beautiful homes. Two completely different styles of dinner. And one recurring theme: by the end of each night, nobody was quite ready to leave.

Palmaz brought the wine. They brought the story. And, perhaps most importantly, they brought the steak.

That last part deserves emphasis.

Because as good as the wine was—and it was very good—the beef somehow managed to compete for the spotlight.

Night One: The Faracs Go All In

Our first dinner on August 22 was at the Faracs’ recently remodeled home, which felt as though it had been designed specifically for a night like this.

Beautiful space. Great friends. Wine everywhere. And a menu that became progressively more ridiculous—in the best possible way—as the evening went on.

This wasn't simply steak and Cabernet.

We started with caviar, because apparently we had collectively decided there was no reason to ease into the evening.

Then came a wonderful gazpacho, with the vegetables fire-roasted a day or two beforehand to give it an incredible smoky depth. From there, we moved to bone marrow toast, using marrow supplied by Palmaz.

And then came the steak.

Palmaz's connection to beef actually runs much deeper than a clever Cabernet pairing. The family also operates Genesee Valley Ranch in California's Sierra Nevada, where they raise purebred Black Wagyu cattle entirely on grass pasture. Their Brasas food-and-wine program was essentially created around the idea that if you're going to make extraordinary Cabernet, you might as well produce beef worthy of drinking alongside it.

Mission accomplished.

The steak was one of those dishes where conversation briefly slows down after everyone takes the first bite.

It was served with vegetables, followed eventually by a cheese course and chocolate-covered dates—although by that point, "eventually" is doing some work. We had been eating and drinking for hours.

And somehow we finished everything.

All the food.

All the wine.

A strong Wine Scholars performance.

The Lineup

Across both evenings, Shawn from Palmaz took us through five wines that showed just how much more there is to Palmaz than simply "great Napa Cabernet."

We began with the Louise Riesling, followed by the Amalia Chardonnay, before moving into the reds: the 2021 Palmaz Estate Cabernet Sauvignon, 2021 Gaston Cabernet Sauvignon, and finally the 2016 Palmaz Estate Cabernet Sauvignon.

It was a fantastic progression.

The Riesling gave us something bright and refreshing to start with, while the Amalia Chardonnay brought more weight and richness before Cabernet took over the table. Palmaz describes Louise as a limited-production Riesling fermented nearly dry without barrel aging, while Amalia Chardonnay is barrel fermented and deliberately made as a fuller-bodied counterpart to the family's Cabernet-focused portfolio.

Then we reached the 2021 Estate Cabernet.

That wine is predominantly Cabernet Sauvignon, with small amounts of Cabernet Franc and Petit Verdot, and Palmaz describes the vintage with dark currant, orange peel, clove, cinnamon, tobacco and dark cherry. It has plenty of structure, but there is an elegance underneath it that made it dangerously easy to keep revisiting.

And then there was Gaston.

The 2021 Gaston is 100% Cabernet Sauvignon, aged 19 months in 100% new French oak and made in a relatively tiny production of just 1,079 cases. It is deeper, richer and more commanding—the kind of bottle that makes everyone at the table lean forward a little when it gets poured.

Finally, we jumped five years backward to the 2016 Estate Cabernet, and that may have been one of the most educational parts of the tasting. The extra bottle age showed what happens when Palmaz Cabernet has time to settle into itself. The winery's own notes talk about toasted currant, vanilla, caramel and baked boysenberry wrapped in elegant tannins.

Five wines. One table.

Repeated two nights later.

Not a bad weekend.

And Then Shawn Told Us What Was Under the Mountain

As memorable as the food and wine were, one of the standout parts of both evenings was having Shawn walk us through the story of Palmaz itself.

Because once you understand how this winery was built, the wines become even more interesting.

The story begins long before the Palmaz name appeared on a bottle.

In the late 1800s, Henry Hagen established Cedar Knoll Vineyard and Winery on the property at the base of Mount George. Hagen became one of Napa's early wine pioneers, and his wines were reportedly served in San Francisco society; his brandy even earned a silver medal at the 1889 World's Fair in Paris. After Hagen's death and eventually Prohibition, winemaking on the estate disappeared for decades.

One small historical clarification worth making: Cedar Knoll was not technically Napa's first winery—Charles Krug is generally credited with establishing Napa Valley's first commercial winery in 1861. But Cedar Knoll, dating to the late 19th century, absolutely belongs to Napa's formative winemaking era.

Nearly a century later, Dr. Julio Palmaz and his wife, Amalia, discovered the property while searching Napa for a place to pursue their own winemaking dream.

Julio Palmaz wasn't exactly coming from a traditional agricultural background. He was the physician and inventor famous for developing the balloon-expandable coronary stent. His interest in wine had developed years earlier while at UC Davis, when he and Amalia spent weekends exploring Napa Valley. After the family acquired the old Cedar Knoll property in the late 1990s, they began bringing the land back to life.

During restoration of the estate, they even uncovered a hidden historic wine cellar and tasting room beneath the house—a remarkable physical connection between the winery they were creating and the one that had existed there generations earlier.

And then, in very Palmaz fashion, they decided that simply restoring an old winery wasn't ambitious enough.

They built one inside a mountain.

The Palmaz Cave

This was the part of Shawn's presentation that had everyone paying attention.

Buried inside Mount George is an underground winery spanning more than 100,000 square feet and roughly 21 stories vertically. At its heart is a huge fermentation dome containing 24 fermentation tanks, allowing individual vineyard lots to be handled separately.

But the size isn't really the point.

Gravity is.

Plenty of wineries describe themselves as gravity-flow wineries. Palmaz took the concept much further.

The vertical distance inside the mountain allows wine to move through much of the production process—from fermentation through aging, blending, filtration and ultimately bottling—without relying on pumps. Even the pressure needed for bottling can be created by the difference in elevation within the winery. The idea is to move the wine as gently as possible and minimize unnecessary agitation.

It is simultaneously very old-fashioned and incredibly futuristic.

Gravity does the work.

Computers monitor everything.

Wine remains the point.

And hearing Shawn explain all of this while we were sitting around a dinner table in Carmel, glasses of Palmaz Cabernet in front of us, somehow made the winery feel much closer than Napa.

Night Two: The Davissons' Turn

Two nights later, on August 24, we did the whole thing again.

Different house. Different format. Same dangerous quantity of good wine.

This time we gathered at the Davissons' recently built home, another space seemingly made for entertaining.

The first dinner had been carefully choreographed course by course.

The Davissons' night was much more potluck-meets-Palmaz.

And it worked perfectly.

Instead of waiting for individual courses, we filled our plates with steak and sides, poured wine, found seats, went back for more, compared glasses and generally settled into that wonderful kind of dinner where the schedule disappears.

Shawn again took us through Palmaz—the family, the old Cedar Knoll estate, the underground winery, the gravity system—and we tasted through the same lineup.

Except something changes when you taste a wine for the second time.

You start recognizing it.

There was the Riesling again.

There was the Chardonnay.

There was the 2021 Estate Cabernet.

Then Gaston.

Then the 2016.

Suddenly we weren't simply drinking Palmaz anymore. We were comparing vintages, talking about structure and age, noticing differences, asking questions and going back to wines we had tasted two nights before.

Which is exactly what Wine Scholars is supposed to be.

This Is Why We Do It

Looking back, what made these two nights so memorable wasn't one particular bottle.

It wasn't even the steak.

Okay—the steak helped. A lot.

But it was the combination of everything.

Two gorgeous homes.

Two incredibly generous hosts.

Friends gathered around a table.

A winery willing to share not only its wines but its history.

A story that started with Henry Hagen making wine on Mount George in the 1800s, disappeared during Prohibition, was rediscovered by the Palmaz family a century later, and eventually resulted in an 21-story winery being carved into a mountain.

And somehow, for two nights, that entire story landed in Carmel.

That is pretty tough to recreate.

A huge thank you to the Faracs and the Davissons for opening their homes, to Shawn and Palmaz Vineyards for bringing the wine, knowledge and some absolutely outrageous beef, and to everyone who cooked, contributed and made the two nights what they were.

Cheers!🍷

A Wine Scholar at Sea: Wine, Wonder, and the People of the Disney Wonder

2026-07-29T22:29:00.390-07:00

When our family boarded the Disney Wonder for an Alaskan adventure, we expected glaciers, wildlife, spectacular scenery, and plenty of Disney magic. What I did not anticipate was how easily the cruise would also become a Wine Scholars experience.

The scenery may have brought us to Alaska, but the people onboard made the journey unforgettable.

From the beginning, the service was exceptional. Crew members learned our names, remembered our preferences, and continually found small ways to make us feel special. It never felt scripted. It felt personal.

At dinner, Gelmar from the Philippines quickly became one of the kids’ favorite people on the ship. He loved performing magic tricks, and each evening brought a new surprise. Ricardo, our other server from Cancún, always seemed to know when something exciting was about to happen. He made sure we experienced the best performances during dinner and helped turn every meal into part of the entertainment.

Even the onboard gemstone seminars became a highlight. The kids collected charms for their bracelets, but what they really collected were relationships. By the end of the cruise, they talked about many of the crew members as though they had met their new best friends, especially Hannah.

That became one of the defining themes of our trip. The crew did not simply provide great service; they shared their personalities, stories, humor, and enthusiasm with us. Those personal connections made an enormous ship feel surprisingly intimate.

A Wine Scholar’s Treasure Hunt

Naturally, the Wine Scholar in me was conducting a different kind of treasure hunt.

One of the joys of traveling is discovering wines that you might not ordinarily encounter—or finding familiar regions presented through an unexpected bottle. During the cruise, I found several wines that made dinner feel like its own tasting experience.

2021 Hamilton Russell Oregon Zena Crown Pinot Noir

The 2021 Hamilton Russell Oregon Zena Crown Pinot Noir was especially fun because of the story behind it.

Hamilton Russell is best known for its South African heritage and its classically styled Pinot Noir and Chardonnay. This bottle takes that perspective to Oregon, using Pinot Noir from the highly regarded Zena Crown Vineyard in the Eola-Amity Hills. The result is a fascinating meeting of worlds: an Oregon vineyard interpreted through the lens of a family with decades of experience making restrained, elegant Pinot Noir in South Africa.

The wine offered the bright red fruit we hope to find in Oregon Pinot Noir, but with spice, earthiness, structure, and fine tannins underneath it. It was polished without being heavy and gave us plenty to talk about at the table. More than anything, it was a reminder that wine is increasingly an international conversation. A producer’s philosophy can travel across continents while still allowing a particular vineyard to speak for itself.

2021 Château de Laborde Gevrey-Chambertin “Vieilles Vignes”

We also found the 2021 Château de Laborde Gevrey-Chambertin “Vieilles Vignes,” a bottle that felt particularly appropriate after our recent Wine Scholars exploration of Burgundy.

“Vieilles Vignes” means old vines, and this wine is produced from approximately 40-year-old Pinot Noir vines. The grapes are hand-harvested, and the wine is aged for 18 months in oak barrels, roughly 30 percent of which are new. Its profile moves through cranberry and darker fruit, violets, dried rose petals, spice, and the firm but refined structure associated with Gevrey-Chambertin.

What made this bottle so enjoyable was not simply that it came from Burgundy. It gave us the chance to compare two very different interpretations of Pinot Noir during the same voyage.

The Hamilton Russell showed us Oregon fruit through the perspective of a South African Pinot Noir specialist. The Château de Laborde brought us back to the Côte de Nuits and the structure, earthiness, and savory complexity of Gevrey-Chambertin.

That is exactly the kind of comparison Wine Scholars is built around. We were not just asking which bottle we preferred. We were asking why they tasted different, what the vineyards were contributing, and how the decisions of each producer shaped the final wine.

Apparently, even on vacation, the studying continues.

Meeting Sasa, the Sommelier of the Disney Wonder

The person who truly transformed the cruise into a wine-centered experience was Sasa, the ship’s sommelier from Croatia.

His passion for wine was unmatched anywhere onboard. He had stories for seemingly every region, producer, and bottle, and his enthusiasm made each conversation feel less like a lecture and more like being welcomed into his world.

Michelle and I were fortunate enough to attend both his Champagne tasting and his wine-tasting class.

Four Sparkling Wines, Four Distinct Personalities

Our sparkling flight featured Taittinger, Veuve Clicquot, Chandon, and Bollinger

The lineup was more educational than simply tasting four famous labels. Technically, Chandon is a California sparkling wine rather than Champagne, which meant we could compare three Champagne houses with a New World wine made using the same bottle-fermentation method.

Each brought a noticeably different personality.

Taittinger represented the more elegant, Chardonnay-focused side of Champagne. Its flagship Brut Réserve contains a comparatively high proportion of Chardonnay, contributing freshness, delicate fruit, fine bubbles, and a refined overall character.

Veuve Clicquot provided more Pinot Noir-driven structure. Its Yellow Label blend is built around Pinot Noir and incorporates a significant proportion of reserve wines, producing a broader style with pear, peach, brioche, and pastry notes.

Chandon offered the New World contrast: bright California fruit, with green apple, pear, citrus, and a soft, dry finish. The wine undergoes its second fermentation in the bottle and spends at least 12 months aging on the lees, giving it some of the creamy texture associated with the traditional method while retaining its sunny California personality.

Finally, Bollinger rounded out the flight with a richer, more vinous and structured expression. The house’s signature style is strongly influenced by Pinot Noir and reserve wines, producing deeper flavors that can include ripe fruit, roasted apple, brioche, spice, and nuttiness.

Rather than deciding that one was simply “best,” Sasa helped us understand what each house was trying to achieve. The experience showed how grape selection, blending, reserve wines, aging, and house philosophy can create completely different expressions of sparkling wine.

That is the kind of tasting I love: recognizable bottles, but a much deeper lesson hiding behind them.

Blind Tasting at Sea

The next class was even more aligned with the Wine Scholars spirit because Sasa conducted it blind.

Blind tasting immediately changes the conversation. Once the label disappears, so do many of our expectations. We can no longer rely on a producer’s reputation, a famous region, or the price of the bottle. The wine has to speak for itself.

We worked through the clues: color, aroma, acidity, body, tannin, alcohol, texture, fruit character, oak influence, and finish. Was the fruit coming from a warm climate or a cool one? Did the wine feel youthful or developed? Were the aromas pointing us toward a grape, region, or style?

Sasa guided us without simply giving away the answers. He encouraged us to describe what we were experiencing, defend our conclusions, and remain open to being completely wrong.

That last part is important.

The point of blind tasting is not to perform a magic trick and announce the correct bottle. It is to develop a repeatable way of thinking about wine. Even an incorrect conclusion can be valuable when the observations behind it are thoughtful.

The tasting was educational, welcoming, and just competitive enough to keep everyone invested. In other words, it felt very much like a Wine Scholars event—only this time our tasting room happened to be sailing through Alaska.

An Evening at Palo

Sasa was also the sommelier at Palo, where his recommendations helped make our dinner one of the most memorable meals of the cruise.

A thoughtful wine recommendation can change the entire rhythm of a dinner. The right bottle does not compete with the food. It reveals something new in it, connecting one course to the next and giving the meal a sense of progression.

Sasa understood that we wanted more than an expensive label. We wanted something interesting—wine with a story that would complement the food while giving us another opportunity to learn.

The experience was elevated even further by Gio from Italy.

Gio brought his life stories, infectious energy, and extremely strong opinions about how to have the best possible meal. He did not merely take our order. He guided the experience.

There was a correct way to approach the menu, a correct order in which to enjoy things, and—according to Gio—very little room for negotiation.

Naturally, we loved him.

Between Sasa’s thoughtful wine recommendations and Gio’s animated approach to dining, the evening felt less like a restaurant reservation and more like being welcomed into a lively Italian conversation about food, wine, travel, and how life ought to be enjoyed.

The People Made the Journey

Alaska gave us the spectacular backdrop, but the people aboard the Disney Wonder gave the trip its heart.

Gelmar, Ricardo, Hannah, Sasa, and Gio each shared something of themselves with our family. Their stories, humor, knowledge, and attention transformed ordinary interactions into lasting memories.

The kids left feeling as though they had made friends throughout the ship. Michelle and I left with a deeper appreciation for the hospitality—and the unexpectedly rich wine culture—we found onboard.

For families who love Disney but also want meaningful food-and-wine experiences, there is much more available than you might expect. Attend the tastings. Ask questions. Speak with the sommelier. Let the dining team guide you. Order a bottle you have never tried before.

Most importantly, take the time to know the people sharing these experiences with you.

We went to Alaska expecting glaciers, adventure, and Disney magic. We returned with all of that, along with several wonderful bottles, new wine knowledge, and memories of the people who made us feel genuinely special.

For this Wine Scholar, that was its own kind of magic.

[JULY 14] Riojas at Pebble Beach

2026-07-29T22:13:45.269-07:00

Some Wine Scholars nights go exactly according to plan.

And then there are the better ones.

For our Rioja tasting, we started with a clear mission: explore the difference between Reserva and Gran Reserva, two of Spain’s great aging traditions. But as the evening unfolded, Judah (Our host of the evening) had a few fun wines to add to the mix, and the tasting turned into something even more memorable: a full Rioja masterclass overlooking one of the most iconic views in golf.

The setting did not hurt.

We gathered at Pebble Beach on a perfect day, looking out over the legendary 18th hole. The view almost stole the show — almost. But with a lineup like this, the wine had no intention of being background scenery.

A New Format: Reference Wines First

We began the night with three wines served not blind, each one giving us a reference point for the tasting ahead:

Reserva — the classic expression of Rioja with structure, fruit, oak, and energy.
Gran Reserva — the more patient, polished, age-worthy style, often showing more leather, cedar, dried fruit, and savory depth.
Rioja Moderna — a more modern expression of the region, giving us a fresh comparison point beyond the traditional aging categories.

This ended up being the perfect way to start. Instead of jumping straight into guessing, we had a shared foundation. Everyone could taste the differences, ask questions, build a mental map, and then use that knowledge when the blind wines came out.

The Blind Challenge

Once we had our reference points, we moved into the blind portion of the evening.

The challenge: identify two Reservas, two Gran Reservas, and two modern Rioja expressions.

Six wines. Three styles. Plenty of debate.

This was exactly the kind of tasting Wine Scholars was built for. The fun was not just in getting the answer right — although we all tried — but in figuring out why we thought a wine belonged in one category or another.

Was the fruit brighter and fresher?
Was the oak more integrated?
Were we tasting leather, tobacco, cedar, dried cherry, or something more polished and developed?
Was the wine traditional, modern, or somewhere in between?

By the end of the blind flight, we had tasted nine Rioja wines total, and the room was buzzing with opinions, guesses, questions, and a few very confident wrong answers — which, honestly, are half the fun.

A Surprise Bottle to End the Night

As if nine wines were not enough, we had one final surprise: a special bottle shared by Rui Zhang, Sommelier at Pebble Beach Company.

Rui not only contributed the surprise wine, but joined the tasting and helped teach us all about Rioja throughout the evening. One of the best parts of the night was having someone with that depth of knowledge in the room, ready to answer questions and help connect what we were tasting in the glass to the history, rules, styles, and evolution of the region.

We asked all sorts of questions. We learned a ton. And the wines kept giving us more to talk about.

Food, Wine & Knowledge

Judah was a fantastic host of a gorgeous venue, while tasting we felt relaxed
and genuinely educational. Everyone left full — full of food, full of wine, and full of new knowledge about one of Spain’s most important wine regions.

And that is really the goal of Wine Scholars.

Not just to taste great bottles, but to understand them a little better. To compare styles side by side. To learn through conversation. To ask the obvious questions, the nerdy questions, and the questions everyone else was secretly wondering too.

This Rioja night gave us all of that.

Final Takeaway

Reserva and Gran Reserva may sound like simple labels, but this tasting reminded us that Rioja is much more than aging categories. It is tradition, place, producer style, oak, time, and now increasingly, modern interpretations of what the region can be.

The view over Pebble Beach’s 18th hole was unforgettable.

But the wine was as good as it gets.

And for one perfect evening, Rioja more than held its own.

The Lineup

The final lineup ended up being far more ambitious than our original plan, with classic Rioja, modern Rioja, and a few unforgettable surprises:

Zárate “El Palomar” Albariño
2020 Bodegas Muga “Selección Especial” Reserva Rioja
2012 López de Heredia “Viña Tondonia” Reserva Rioja
2016 La Rioja Alta “904” Gran Reserva Rioja
2021 Yjar Rioja
2011 Bodegas Muga “Prado Enea” Gran Reserva Rioja
2013 Vega Sicilia “Único” Ribera del Duero
2016 Bodegas Muga “Prado Enea” Gran Reserva Rioja
2023 Flor de Pingus Ribera del Duero
2014 López de Heredia “Viña Bosconia” Reserva Rioja

Not bad for a night that started as “Reserva vs. Gran Reserva.”

[June 11] A Night of Learning, Generosity, and Pinot Noir at Its Most Compelling

2026-06-14T21:33:34.628-07:00

Some Wine Scholars nights are about guessing. Some are about debating. Some are about discovering that your “very confident” blind tasting answer was, in fact, extremely wrong.

This one was different.

For our Burgundy: Côte de Nuits — Power & Precision event, the focus was first and foremost on learning. And for the first time, we brought in a guest speaker: Alex Lallos of No Limit Wines, who came ready to teach, guide, challenge, and generously share his deep knowledge of Burgundy.

And wow — did the room respond.

The night centered on the northern half of Burgundy’s Côte d’Or, specifically the Côte de Nuits — the home of some of Pinot Noir’s most powerful, structured, and complex expressions. Instead of starting blind, we tasted through five key sub-regions side by side: Gevrey-Chambertin, Morey-Saint-Denis, Chambolle-Musigny, Vosne-Romanée, and Nuits-Saint-Georges.

That format turned out to be the magic of the night.

Rather than guessing in the dark, we were able to slow down and actually compare the wines in front of us. Gevrey’s darker fruit and firmer structure. Chambolle’s perfume and elegance. Vosne’s spice and texture. Nuits-Saint-Georges with its sturdier, more savory backbone. It was a lot to unpack — in the best possible way.

Every single person had questions. Good questions. Follow-up questions. “Wait, say that again” questions. The kind of questions that only happen when a group is genuinely engaged and realizing there is so much more going on in the glass than “I like this one.”

That may have been the most fun part of the night: watching everyone get excited not just about the wines, but about the knowledge. Burgundy can feel intimidating from the outside — tiny villages, famous vineyards, impossible labels, and pricing that sometimes feels like it was invented by a villain. But Alex did an incredible job making the region feel approachable without watering it down.

We weren’t just drinking Burgundy. We were learning how to see Burgundy.

The lineup gave us plenty to work with. We started with a Sonoma Coast Pinot Noir as a reference point, then moved into the Burgundy wines selected for the evening. Tasting the villages side by side helped bring the differences to life in a way that reading about them never could. You could feel the group connecting the dots in real time.

Of course, it helped that the setting was perfect.

A huge thank you to Leo Santini, who was an incredibly generous host. The venue was beautiful, the weather could not have been better, and the whole evening had that rare feeling where everything just seemed to line up: great wine, great food, great people, and just enough structure to make us all feel like we were becoming slightly more dangerous at a dinner party.

Dinner was catered by Mirth, and it was exactly what the night needed: beef bourguignon, pasta, and a beautiful salad. Rich, comforting, and perfectly in the Burgundy lane. There is something deeply satisfying about drinking Burgundy while eating beef bourguignon and pretending, just briefly, that we all live in a French village and own suspiciously well-stocked cellars.

After the reference tasting, we finished with two blind wines. Only two — but enough to bring back the familiar Wine Scholars tension. The group had a couple of successful hits, which we will absolutely be celebrating, possibly more than is reasonable. But the better news is that the blind tasting felt more informed than usual. People weren’t just guessing randomly. They were using what they had learned earlier in the night.

That felt like real progress.

All in all, this was one of those evenings that captured exactly what Wine Scholars is supposed to be. Not a lecture. Not a competition. Not a room full of people pretending to know everything.

Just a group of curious people gathered around a table, asking better questions, learning together, and enjoying some truly memorable wines.

Burgundy gave us plenty to wrestle with. Alex gave us a map. Leo gave us the perfect place to gather. And the group brought the energy that made the night special.

A huge thank you again to Alex Lallos of No Limit Wines for guiding us through the Côte de Nuits, to Leo Santini for hosting so generously, to Mirth for the beautiful meal, and to everyone who came ready to learn.

This one was memorable.

And yes, we are now all just dangerous enough to pronounce “Nuits-Saint-Georges” with confidence.

Wine Flight

2024 Rivers-Marie Sonoma Coast Pinot Noir: A California reference point to help frame the Burgundy wines that followed.
2021 Claude Dugat Gevrey-Chambertin: A look at Gevrey’s darker fruit, earth, and firmer structure.
2020 Domaine Heresztyn-Mazzini Morey-Saint-Denis 1er Cru Les Millandes: A bridge between power and perfume, with structure, spice, and aromatic lift.
2021 Domaine François Bertheau Chambolle-Musigny: A chance to see Chambolle’s more delicate, floral, silky side.
2020 Joseph Drouhin Vosne-Romanée 1er Cru: A beautiful example of Vosne’s spice, polish, and layered texture.
2017 Domaine Henri Gouges Nuits-Saint-Georges 1er Cru Les Saint-Georges: The more serious, savory, age-worthy side of the lineup.

Blind Flight

- 2021 Frédéric Esmonin Gevrey-Chambertin Clos Prieur: Poured blind to test whether we could recognize Gevrey’s structure and darker profile.

- 2022 Pierre-Yves Colin-Morey Nuits-Saint-Georges: Another blind test, giving the group one more chance to identify the firmer, more savory character of Nuits-Saint-Georges.

[April 23] The Cult Pinot Showdown

2026-04-24T18:25:47.744-07:00

If you weren’t at the initial gathering of the second series of our Wine Masterclass, I need to be honest with you: You missed an evening that is already entering the legendary category.

To anyone who secured one of the coveted 12 seats (this was our first event in Series 2, and to no one's surprise, it was a TOTAL SELLOUT), you know exactly what I mean. For everyone else, let me tell you the story of a curated, high-stakes showdown that left even the most seasoned palates scratching their heads in the best way possible.

Setting the Exquisite Stage

We kicked the evening off in the most picturesque way imaginable. Our incredible host, Grier, welcomed us to his beautiful home in The Preserve. The setting was stunning, framed by the sunset over the Carmel Valley.

Upon arrival, we were warmly greeted with cocktails as the sun began to dip, painting the valley in hues of gold. The air was warm, and the vibe was nothing short of magical.

As we filled our bellies, a wonderfull wood-fired pizza chef served fresh, bubbling pies, providing the perfect foundation before we started the tasting. This wasn't just a simple dinner and a few bottles; this was a curated experience designed to challenge and delight in equal measure.

The Challenge: Cult Oregon vs. Cult California

This night was all about the cult Pinot Noir. Specifically, the ultimate rivalry: Oregon versus California.

The format was unique. To set a brilliant baseline for the evening, I changed the format and introduced us with two reference wines, served non-blind. We started with the Etude Heirloom 2022 and the Soter Mineral Springs 2022.

Why these two? They were a masterclass in comparison, sharing a rare and powerful common thread: The legendary Tony Soter. Beyond just the producer influence, these two wines were crafted from the exact same clone of grape and the same 2022 vintage. It was a sophisticated opening, showcasing how wildly different two expressions of the same raw material could be based on place and process.

The Twist: The Blind Showdown (and The Humbling)

After establishing that baseline, things got serious. We moved to the main event: a blind tasting of six iconic, cult Pinot Noirs (3 from Oregon, 3 from California). The exact lineup is below for your envy.

Going into this, I was confident. I thought for sure, for sure, that I would be able to spot the differences. I know my regions, I know my styles. I thought I'd get them all.

Turns out, I was wrong. I was very, very wrong.

And I wasn’t the only one! Even the "expert" palates in the room struggled. The differences were so incredibly subtle, the wines so exquisitely balanced, that the common narrative of CA vs. OR was completely shattered. When the blindfolds came off, my personal score was a humbling 2 correct guesses out of 6.

And for the rest of the room? The high score was a mere 4 correct out of 6. The blind format humbled us all, forcing us to judge the liquid in the glass rather than the label in our heads. That is the true magic of these high-level, curated events.

The Aftermath

As the night grew dark, the warmth of the space, the camaraderie, and the heat of the discussion (and the remaining pizza!) kept the conversation going long after the last pour. We spent the evening dissecting the nuance of each wine, discussing the clone/vintage connection of the references, and simply enjoying the fact that we had just participated in something truly special. The wines did not disappoint, and the experience will be a defining one for this entire series.

So, the only question that remains is: Where were you? These seats are coveted for a reason. Check out the upcoming events in Series 2 to secure your place before they vanish. We are just getting started.

The Showdown Lineup (Wait until you see what you missed):

Calera de Villiers Vineyard Pinot Noir (Mt. Harlan)
Arterberry Maresh Maresh Vineyard Pinot Noir (Dundee Hills, Oregon)
Walter Scott Temperance Hill Vineyard Pinot Noir (Willamette Valley, Oregon)
Beaux Frères The Beaux Frères Vineyard Pinot Noir (Ribbon Ridge, Oregon)
Aubert UV Vineyard Pinot Noir (Sonoma Coast, California)
Sea Smoke 'Southing' Pinot Noir (Sta. Rita Hills, California)

[March 18] A Journey, a Tasting, a Legend: The Wine Scholars’ One-Year Celebration

2026-03-23T14:07:00.000-07:00

Reflecting on a Year of Extraordinary Hosts, Generosity, and Epic Blind Pours

What a year it has been. As we closed out the first chapter of Wine Scholars, it felt less like a simple wine club meeting and more like a victory lap for a community we’ve built together.

Over the last 12 months, we’ve had 10 incredible hosts open their doors to us. The most notable part of this journey hasn't just been the vintage depth—it’s been the expression of the people behind the events. Each host brought their own unique energy, personal touches, and incredible generosity into their space. We didn't just learn about terroir; we got to know each other. Every person taking the group to the next level and allowing for amazing memories to be created. We are all so lucky for the support we built together. This "Ultimate Steak Dinner" was the perfect crescendo.

The Blind Challenge: The Ultimate Ego-Check

To keep things adventurous, we didn't just pour these legends—we tasted them completely blind. Imagine sitting down to a world-class steak with a lineup of 12 mystery glasses. The mission? Guess the varietal, the region, and the producer. When you’re dealing with "Bucket-List" bottles (minimum $100, with no upper ceiling), the pressure is on!

The diverse lineup (even with half the room bringing Napa Cabs!) hidden next to high-end Bordeaux, Super Tuscans, and rare Malbecs meant the nuances became a thrilling game of detective work. It was a masterclass in humility and discovery.

The Legendary Lineup & Critical Acclaim

Here is the "Bucket-List" roster from our anniversary dinner, featuring the updated vintages and producers shared that night. These are the wines that defined the night, challenged our palates, and reminded us why we do this.

2018 Alpha Omega Era: 99 Points Jeb Dunnuck - aowinery.com
2022 Chateau Montrose 2022 (St-Estephe): 100x3 Robert Parker, Jeb Dunnuck, Vinous - chateau-montrose.com
2022 Lail Blueprint: Cult Cab Producer, 2024 Number 1 wine in the world - lailvineyards.com
2017 4 Winds: Cult Cab Producer in Stags Leap - 4windswinery.com
2016 Tignanello: 99 Wine Enthusiast - antinori.it
2019 Jeremy Nickel Cellars: Cult Cab Producer Oakville - jeremynickelcellars.com
2021 Ghost Block 2021: Cult Cab Producer Oakville - ghostblockwine.com
2022 Chateau Tropolong Mondot: 100 Robert Parker - troplong-mondot.com
2015 Saffredi Fattoria Le Pupille: 100 John Fodera - fattorialepupille.it
2016 Devil Proof 2016 (Malbec): 100 James Suckling - devilproofwine.com
2021 Hundred Acre - 100x2 Decanter, The Wine Independent - hundredacre.com
2005 La Rioja Alta Gran Reserva - Acclaimed Rioja - riojalta.com

Beyond the scores and the labels, the real magic was the shared memories. We are all so lucky for the support and the community we've built together. Each person has helped make Wine Scholars what it is today.

What’s Next? Series 2 is Calling...

The journey doesn't end here. We are officially kicking off Series 2 this Spring!

When: April
The Theme: Cult Pinots from California and Oregon. Prepare your palates for the elegant, the rare, and the high-altitude. If you thought the steak dinner was epic, wait until you see what we have planned for the Pinot showdown.

See you at the next table!

When Wagyu and Wine Call, You Answer

2026-02-24T10:22:00.000-08:00

I’ll admit it—I have a weakness. Anytime I see the words “Wagyu” and “Wine” on the same sign, my plans have a way of changing. And its become self evident as I write repeated blog posts about Wagyu and Wine.....

That’s exactly what happened the other day. I was on my way to meet my friend Ben for lunch, with every intention of heading to the restaurant we’d agreed on. But then I spotted a sign outside Mission Bistro: “Wagyu Burger & Wine Special.” And just like that, our plans took a delicious detour.

An Unexpected Lunch Worth Savoring

We grabbed a table at Mission Bistro, and I don’t regret it for a second. The Wagyu burger was everything you want in comfort food with a luxurious twist—juicy, perfectly seasoned, and rich enough to feel indulgent without being over the top.

Paired with a glass of wine from their thoughtful list, it turned into one of those meals where conversation flows effortlessly. It was a much-needed catch-up with Ben, made better by the kind of pairing that simply can’t be beat: rich, flavorful Wagyu balanced by a well-structured wine.

Why Pairings Matter (Even for a Burger)

As a sommelier-in-training, I’ve learned that pairing isn’t reserved for fine dining or multi-course tasting menus. A great burger—especially one made from wagyu—deserves a wine that complements its richness. The right wine brings out the savory depth of the beef while cleansing your palate, making each bite just as satisfying as the first.

That’s what we found at Mission Bistro. A simple lunch became a reminder that wine, when paired well, turns an everyday meal into something memorable.

There’s something special about saying “yes” to those spontaneous moments. A sign for Wagyu and wine. A chance to catch up with a good friend. And a meal that feels like more than just lunch.

Mission Bistro delivered all of that—and gave me another reason to keep trusting my instincts when it comes to chasing a perfect pairing.

Cheers!

Alex, Founder of Wine Scholars

[Jan 7] The Moment It Clicked: Wine Scholars Series Finale

2026-01-14T08:33:00.000-08:00

The final event of our 10-part Wine Scholars series took place at Carmel Valley Ranch Country Club, and it felt like exactly the kind of ending this journey deserved.

Not because everything went perfectly—but because something finally clicked.

A Familiar Setting, A Different Feeling

By the tenth event, the rhythm of Wine Scholars felt familiar. Drinks and small bites to start. Easy conversation. Then that quiet shift as the blind tasting began and everyone leaned in.

But this night felt different for me.

After months of tasting, discussing, debating, and occasionally second-guessing myself, the patterns we’ve been building toward—structure, balance, restraint, ripeness—suddenly felt clear instead of theoretical. I wasn’t trying to remember rules. I was just tasting.

Setting the Palate (Something New)

Before we jumped into the blind tasting, I tried something new for the finale.

Palate Calibration Wine
To start the evening, we opened the 2023 Rodrigo Méndez Albariño “Sálvora”—one of the highest-rated Albariños ever produced—as a shared reference point before the blind tasting began.
Bright, precise, and incredibly expressive, it helped everyone slow down, focus on acidity and texture, and recalibrate what great really tastes like before competition entered the picture.

It was a subtle shift in format, but it made a noticeable difference.

Unique European Varietals & Zin

The theme for the finale was Unique European Varietals & Zinfandel—a lineup designed to challenge assumptions and reward attention. Grapes you think you know, a few you might not, and just enough contrast to keep everyone honest.

The Lineup

Red Varietals

🇫🇷 Cabernet Franc — Loire Valley
🇫🇷 Carignan — Southern France
🇪🇸 Tempranillo — Spain
🇺🇸 Zinfandel — Dry Creek Valley, California

White Varietals

🇪🇸 Albariño — Rías Baixas
🇬🇷 Assyrtiko — Santorini
🇦🇹 Grüner Veltliner — Austria

Three teams competed blind, working through structure, origin, and style. And for the first time all series…

Things Finally Clicked

I wasn’t guessing anymore.

I knew which wines were French.

The Loire Cabernet Franc showed its lift and restraint. The Southern French Carignan carried warmth and earth without excess. After ten events, the framework finally felt intuitive—and out of the three teams, my team finished on top.

It felt less like a win and more like proof that the process works.

The Crowd Favorite: Carignan

One of the most satisfying moments of the night was seeing the group rally around Carignan—a varietal that was relatively new to many in the room.

Rustic, expressive, and incredibly food-friendly, it surprised people in the best way. It sparked conversation, challenged expectations, and ultimately became the crowd favorite of the night.

Exactly the kind of wine Wine Scholars exists to spotlight.

The 100-Point Wine of the Night

The highest score of the evening went to 2012 Marques de Murrieta Castillo Ygay Rioja Gran Reserva Especial.

Elegant, layered, and completely confident in its identity, it stood out immediately once revealed. It was one of those wines that made total sense in hindsight—and that recognition felt especially fitting for the series finale.

A Strong Finish to the Series

As the tasting wrapped up, the pace slowed. Glasses lingered. Conversations stretched. The final lineup on the table felt like a quiet summary of the entire series: thoughtful, diverse, and intentionally chosen.

Ten events ago, we were learning how to taste.
Last night, we were tasting with purpose.

This finale wasn’t about perfection.
It was about progress.

And that made it the perfect way to end the Wine Scholars series.

Cheers,
Alex

Wagyu, Wine, and Kyoto Nights

2026-01-11T08:48:00.000-08:00

The scent of sizzling wagyu filled the air as the chef’s knife flashed in the warm light of the teppan grill. We sat just inches away, watching as each course came alive, perfectly timed and perfectly cooked. This was Mouriya Gion in Kyoto, a restaurant renowned for serving some of the world’s finest Kobe wagyu steak—and this night, paired with a wine that felt like a piece of home: 2019 Amuse Bouche from Napa Valley.

The Mouriya Gion Experience

Mouriya Gion isn’t just a place to eat—it’s a culinary theater. Set in Kyoto’s historic Gion district, the restaurant strikes a beautiful balance between tradition and sophistication. The atmosphere is understated, with a focus on what truly matters: the skill of the chef and the quality of the ingredients.

From the moment we sat down, we knew we were in for something special. The chef moved with precision, gently coaxing out the flavors of local vegetables, then searing the wagyu with such mastery that even the sound of it sizzling seemed to promise perfection.

Kobe Wagyu: A Cut Above

There’s wagyu, and then there’s Kobe wagyu. The steak we had at Mouriya Gion was the kind of indulgence that stays with you forever—melt-in-your-mouth tenderness, marbling that’s almost too beautiful to eat, and a flavor so rich and buttery that every bite feels like the first time you’ve ever truly tasted beef.

What is Amuse Bouche?

Finding 2019 Amuse Bouche on the menu felt like a sign. Crafted by Heidi Barrett, one of Napa’s most iconic winemakers (known for creating Screaming Eagle, among other legendary wines), Amuse Bouche is inspired by the great wines of Pomerol in Bordeaux. It’s a Merlot-driven blend, known for its elegance, velvety tannins, and layers of dark fruit, chocolate, and spice.

We’ve been fans of Heidi Barrett’s work for years, and tasting her wine in Kyoto—alongside wagyu of this caliber—was the ultimate treat.

The Natural Pairing: Wagyu and Bordeaux-style Wine

A steak as rich as Kobe wagyu demands a wine that can stand its ground. The Amuse Bouche 2019, with its deep fruit core, firm yet silky tannins, and earthy undertones, was a perfect match. The tannins cut through the wagyu’s incredible marbling, while the wine’s lush notes of blackberry, plum, and mocha elevated the steak’s savory, umami depth.

Every bite of wagyu followed by a sip of Amuse Bouche was a reminder of why wine and steak are a timeless pairing—one balances the other, each making the other more vivid and unforgettable.

Why Mouriya Gion is Unmissable

Mouriya has been perfecting the art of wagyu for decades, and Gion is one of its crown jewels. From the impeccable service to the theater of the teppanyaki grill, every detail of the experience was executed with precision and care. It’s rare to find a place where both the food and the atmosphere feel this refined yet welcoming.

Final Thoughts: Why This Matters to a Sommelier

As we left Mouriya that night, I couldn’t help but think about why I began my sommelier journey in the first place. Experiences like this—pairing a wine we’ve loved for years with a dish so perfect it redefines your idea of flavor—are the heart of what this pursuit is all about.

Being a sommelier isn’t just about learning varietals or memorizing regions; it’s about curating moments where food and wine elevate each other, creating memories that linger long after the last sip. That evening in Kyoto, with wagyu, Amuse Bouche, and the quiet hum of Gion outside, was one of those moments.

Cheers!

Alex, Founder of Wine Scholars

[Dec 10] Blind Whites and a Perfect Year-End Finale

2025-12-11T08:25:00.000-08:00

Last night’s Wine Scholars gathering felt like the perfect way to close out the year—equal parts competitive blind tasting, relaxed conversation, and shared discovery.

A Hillside Setting to Remember

Randy hosted us high on the hillside at his beautiful home, and even though we just missed the sunset, the atmosphere made up for it. The weather was absolutely flawless—cool, calm, and perfect for tasting—and Randy elevated the evening with a delicious cheese and charcuterie board that set the tone for what became one of our most enjoyable sessions of the year.

Six White Wines, Three Teams, One Blind Challenge

This time, we presented six white wines in a blind format. Here’s what the teams were up against:

Rieslingfreak No. 3 Riesling (Australia)
Dönnhoff Riesling (Germany)
Guigal Condrieu (France – Viognier)
Rieussec Bordeaux Blanc (France – Sauvignon/Sémillon blend)
Alban Vineyards Viognier (California)
Brokenwood ILR Reserve Semillon (Australia)

The wines represented a mix of regions, styles, and structure — which made them fun, but also deceptively tricky.
Three teams competed, and although everyone struggled at moments, two teams ultimately performed impressively well. It was exactly the kind of friendly competition Wine Scholars is built for.

The 100-Point Wine of the Night

The star of the evening was the German Riesling (Dönnhoff).
Sweet, lifted, beautifully aromatic, and impeccably balanced — it earned the unofficial but much-celebrated 100-point score of the night. Even guests who usually don’t lean toward sweeter profiles loved it. It was the kind of wine that pulls everyone into the same moment.

A Fun Twist to End the Tasting

To wrap things up, we revealed a final surprise:
An Old World Pinot Noir poured side-by-side with a New World Pinot from Argentina — made by an Old World winemaker.
It was a playful way to test assumptions and spark conversation, and the group really enjoyed the contrast. After six whites, the red flight felt like a well-timed curveball.

Closing Out the Year on a High Note

As the evening slowed, conversations stretched out and the group settled into that relaxed, content rhythm that only good wine and good company can create.
It truly felt like a celebration — not just of the wines, but of the community that has formed around Wine Scholars this year.

A big thank-you to Randy for hosting, and to everyone who joined us.
Here’s to more discovery, more learning, and many more unforgettable tastings in the year ahead.

Cheers to next year!

[Nov 7] Southern Hemisphere Showdown at Tehama

2025-11-07T07:57:00.000-08:00

Last night’s Southern Hemisphere wine tasting at Tehama was one of those rare evenings where the energy, the food, the wines, and the people all came together perfectly. Tucked away in the private back dining room — cozy, intimate, and ideal for a spirited blind tasting — our group settled in with high expectations and even higher curiosity.

Before the wines made their appearance, the food set the tone. The chicken sliders were outrageous — the kind of thing people immediately take a second of — and the pizza followed with just as much enthusiasm. Between bites, the room already felt alive, buzzing with anticipation for the lineup ahead.

Wyatt, our host, welcomed everyone with warmth and made sure we were taken care of. And then the real fun began: two teams, six mystery wines, and the collective effort of swirling, sniffing, debating, laughing, overthinking, and trusting instincts.

🍇 The Lineup (Varietals Only!)

Malbec 🇦🇷 Mendoza
Carmenere 🇨🇱 Central Valley
Cabernet Sauvignon 🇦🇺 Coonawarra & Margaret River
Torrontés 🇦🇷 Salta
Chenin Blanc 🇿🇦 Stellenbosch & Swartland
Pinotage 🇿🇦

These weren’t everyday wines. For most of the group, several were first-time experiences. The diversity was incredible — floral Torrontés, smoky Pinotage, electric Chenin Blanc, inky Cabernet from Australia. And woven through it all was that classic blind tasting rollercoaster of confidence, confusion, triumph, and regret.

And then came the big shocker:
The Malbec was the hidden 100-point wine.
Reactions ranged from stunned silence to immediate re-tasting to how did we miss that?!

The battle between the two teams was close, but ultimately my team pulled off 4 correct — thanks in part to an unexpected bit of expertise: Wyatt, of all people, turned out to have a surprising amount of experience with Carmenere, helping us land a correct guess the other team didn’t see coming. A clutch moment and a great story we’ll be laughing about for a while.

After the reveal, the night didn’t slow down. A bonus bottle appeared — a bright, fun Chilean Pinot Noir — and conversations stretched on. Nights like this have a way of pulling people together.

All in all, it was a memorable evening — one filled with discovery, great food, surprising victories, and the shared joy of experiencing wines that don’t often get the spotlight.

Now, the countdown begins for December’s event: Old World vs. New World – White Wine Edition (Round 2).
If last night was any indication… you won’t want to miss it.

Sake, Sommeliers, and Summer in Japan

2025-10-27T14:48:00.000-07:00

One of the most important lessons I’ve learned as a sommelier-in-training is that wine is just one chapter in a much larger story of beverages. A true sommelier should understand sake—its history, its craft, and how it pairs with food just as elegantly as any fine wine. So when we had the chance to visit Japan this July, we knew that exploring sake was not optional—it was essential.

A Sake Journey with Ninja Food Tours

Enter Ninja Food Tours, the company that made our sake education not only seamless but unforgettable. They offer hands-on food and drink experiences that go far beyond typical tours. We joined their sake class, which turned out to be the perfect blend of education, tasting, and pure fun.

From the moment we walked in, we knew this wasn’t going to be a dry lecture. Our guide, equal parts expert and storyteller, walked us through the sake-making process—how rice is polished, fermented, and nurtured with precision to create a drink that can range from delicate and floral to rich and savory. It was fascinating to see the parallels between sake and wine—both deeply influenced by their raw ingredients, their regions, and the philosophy of their makers.

Tasting the Spectrum of Sake

Then came the best part: tasting. We sampled an incredible range of sakes, from crisp, refreshing ginjo styles to more robust, umami-rich junmai daiginjo varieties. Each sip revealed something new—flavors of melon, pear, rice, even faint herbal notes. The tasting felt like an adventure in itself, with each pour offering a story about the region and brewery it came from.

By the end of the class, we weren’t just sipping sake—we were starting to understand its structure, much like we do with wine. I left with a newfound appreciation for how versatile and complex sake can be, and how much it deserves a seat at the sommelier’s table.

Why Ninja Food Tours Stands Out

Ninja Food Tours didn’t just teach us about sake—they gave us a cultural experience. Their team’s passion and depth of knowledge were contagious, and they made the whole class interactive and engaging. It was clear that they take pride in showcasing not just the drinks, but the stories of Japan’s culinary traditions.

Final Thoughts

If you ever find yourself in Japan, I can’t recommend Ninja Food Tours enough. Whether you’re a sake novice or a budding sommelier, their classes will leave you with both knowledge and memories you’ll treasure.

This trip reminded me of one simple truth: being a sommelier isn’t just about wine—it’s about exploring every corner of the beverage world with curiosity and respect. And after our summer in Japan, I can confidently say that sake now holds a special place on my list.

Alex, Founder of Wine Scholars

Wagyu, Wine, and Waves: A Hawaiian Lunch to Remember

2025-10-22T08:43:00.000-07:00

This July, we were lucky enough to make it out to Maui. And to our surprise, we found a hidden gem of a meal at our very own hotel. In short, there are some meals that feel less like lunch and more like an experience. Our midday escape at Morimoto Maui, tucked inside the stunning Andaz Maui at Wailea Resort, was one of those unforgettable moments.

Just a few steps from the beach, we settled into our table, waves rolling softly in the background, while our kids happily crafted nearby (a genius family-friendly touch we didn’t know we needed). It felt like the kind of meal where time slows, and every detail—every sip, every bite—becomes part of the memory.

The Wagyu & Wine Pairing

The Wagyu & Wine menu, offered on weekdays from 12–2 PM, is $115 per person (with Kamaʻaina pricing available) and worth every penny. Here’s how it unfolds:

Starter
We began with a Wagyu beef carpaccio dressed in yuzu soy, ginger, garlic, and mitsuba—a delicate dish that practically melted on the tongue. Paired with Morimoto Dream Cabernet Sauvignon, the richness of the wagyu and the depth of the wine created a perfect harmony.
(Tip: For an extra indulgence, you can add a wagyu bao course for $20. Highly recommend.)

Sushi
The A-5 nigiri was the kind of sushi that stops you mid-sentence—tender, buttery, and so fresh. The Hartford Court Pinot Noir added a gentle earthiness that complemented the richness of the wagyu, while the cucumber aki served as a refreshing palate cleanser.

Entrée
For the main course, I chose the wagyu filet bop over fried rice with local vegetables, prepared tableside. Watching it all come together felt almost theatrical, and every bite was as satisfying as it was beautiful. All this paired with Chateau Pavie Bordeaux that delivered bold, velvety layers of dark fruit and spice.

Dessert
We ended on a light and refreshing note with the chef’s sorbet of the day—a tropical, slightly tart finish that was exactly what a Hawaiian lunch deserves.

Why Wine Pairings Matter

For anyone studying the craft of wine, understanding pairings is essential. Great pairings go beyond taste—they create balance, contrast, and sometimes even unlock hidden flavors in both the food and wine. A sommelier isn’t just identifying grapes or regions; they’re curating an experience where each element enhances the other.
At Morimoto, this became crystal clear. The Morimoto Dream Cabernet Sauvignon deepened the richness of the wagyu carpaccio, while the Hartford Court Pinot Noir added just enough acidity to lift the buttery A-5 nigiri. Each wine was chosen with intention, and tasting these pairings side by side offered a masterclass in how food and wine can transform one another. I even went as far as to re-visit the wines with the final course, and I quickly realized how well of a job the sommelier did. Respect!

The Setting: Andaz Maui & Morimoto

The Andaz Maui at Wailea Resort is a slice of modern paradise—sleek design, open-air spaces, and unbeatable ocean views. Michelle and I have been going for years. Morimoto, with its casual elegance and focus on precision, fits perfectly into this luxurious setting. The service was warm and attentive, and the proximity to the beach made it feel like we were dining in step with the ocean itself.

This was a new offering, when compared to other lunch offerings of similar caliber was an absolute steal. If you’re planning a special lunch on Maui, this is the spot. The combination of A-5 wagyu, world-class wines, and the serene beachfront atmosphere creates something truly rare—a meal that’s indulgent yet relaxing, sophisticated yet fun.

Final Thoughts

For $115 per person, the Wagyu & Wine pairing feels like an absolute steal, considering the quality of the wagyu, the generous wine pairings, and the setting that’s as close to paradise as it gets. It’s the kind of experience that lingers long after the last glass is emptied.

Would I recommend it? Without hesitation.

Alex, Founder of Wine Scholars

[October 15] The Night We Escaped To France

2025-10-16T16:39:00.000-07:00

Last night’s French White Varietals blind tasting felt less like a wine event and more like a gathering among old friends — even for those meeting for the first time. The evening began outdoors, where Raaj, our gracious host, greeted everyone with food that perfectly matched the cool Carmel evening. The fire crackled, glasses clinked, and laughter started flowing before the first wine was even poured.

When it was finally time to begin the tasting, we moved indoors to Raaj’s stunning formal dining room — the kind of space that makes you whisper wow under your breath. Surrounded by incredible art and decor, two teams faced off in a battle of palate and intuition.
The lineup was nothing short of spectacular:
Chardonnay — Côte de Beaune
Gewürztraminer — Alsace
Muscat à Petits Grains — Alsace
Marsanne–Roussanne Blend — Rhône
Sémillon — Bordeaux (Sauternes / Barsac)
Melon de Bourgogne — Loire (Muscadet)
Riesling — Alsace
And hidden among them? Not one, but two 100-point wines.
What began as friendly competition quickly turned into full-on detective work — swirling, sniffing, debating, second-guessing. One team leaned on logic, the other on instinct. In the end, one team got just a bit luckier than the other, but everyone walked away humbled and grinning.

After the reveal, no one was in a hurry to leave. A new game of "Does it Pape?" was invented where we tried to guess which Chateauneuf-du-Pape was the Kirkland Signature (Costco brand) vs. the actual traditional wine maker. Fun fact, Kirkland Signature was in fact the crowd favorite. Lastly, Raaj graciously shared a few special bottles from his cellar to close out the night. And as the last sips were savored, and conversation stretched late into the night, everyone was excited for the next event in the series, Southern Hemisphere Wines.

Nights like this remind us why I love what we do — great wines, great company, and the shared thrill of being just a little bit wrong. Thanks for joining and I hope to see you next time.
Cheers,
Alex Morales

Honeymoon in Burgundy: 10 Years Later

2025-10-01T14:38:00.000-07:00

September 2015 feels like a lifetime ago — and with French White Wines Event on the horizon and I can still taste it. Michelle and I had just been married, and for part of our honeymoon we chose a place that felt both adventurous and deeply personal: Burgundy, the beating heart of French wine. Ten years later, I look back on that trip as one of the most formative wine experiences of my life.

🍇 A Vineyard as Home

Instead of a city hotel, we stayed on a vineyard in Gevrey Chambertin. Waking up each morning, we stepped out into rows of vines that stretched endlessly into the distance. The rhythm of life was slower, gentler, and deeply connected to the land. The innkeeper didn’t just hand us keys — he poured us glasses of the house wine and welcomed us into a way of life.

🥂 Private Tastings & First Lessons

One of the highlights was a private tasting tour, where we were introduced to the structure of Burgundy wine: villages, premiers crus, grands crus. At the time, I was just scratching the surface of my wine education, so the idea that neighboring parcels of land — sometimes just a stone wall apart — could carry such different reputations and price tags felt revelatory.

Premier cru wines, I learned, represent some of the best vineyard sites in a village, delivering nuance, finesse, and a promise of quality. Grand cru, on the other hand, comes from the most exceptional plots of all — the top tier, where nature and history have conspired to create wines that can stand for decades.

🍷 Burgundy vs. California: Same Grapes, Different Stories

Back then, my reference point for Chardonnay and Pinot Noir was mostly California. Tasting them in Burgundy was like meeting old friends who spoke the same language but with an entirely different accent.

Chardonnay: California Chardonnay often comes with generous ripeness — ripe apple, tropical fruit, toasted oak. In Burgundy, the Chardonnays (from places like Chablis and the Côte de Beaune) were leaner, more mineral-driven, with razor-sharp acidity and subtle layers of citrus and stone fruit. Where California can be bold and sunny, Burgundy whispered of limestone and restraint.
Pinot Noir: California Pinot Noir, especially from Sonoma or Santa Barbara, tends to show plush red fruit, warm spice, and a touch of richness. Burgundy Pinot, by contrast, struck me as earthier, more ethereal — red cherries dusted with forest floor, violets, and spice. They weren’t louder, but they were somehow deeper.

It was the first time I truly grasped the concept of terroir — how soil, climate, and centuries of tradition could shape the very soul of a wine.

🏰 The Old Caves

And then there were the caves. Beneath the vineyards and châteaux, we wandered into centuries-old cellars with arched stone ceilings, candlelight bouncing off dusty bottles. The air was cool, almost damp, and the silence felt sacred. In those moments, wine wasn’t just a drink; it was a link between past and present, between land and culture.

💕 Burgundy as a Honeymoon Destination

Looking back, Burgundy was the perfect honeymoon for us. We weren’t just tourists — we were students, explorers, and partners discovering something together. For Michelle, a fellow wine lover, it was paradise; for me, it was the beginning of a lifelong passion for French wine.

Ten years later, every time I open a bottle of Burgundy, I’m transported back to that trip — the vineyard mornings, the quiet caves, and the joy of sharing it all with the person I love.

An Anniversary to Remember: Aubergine at L’Auberge Carmel

2025-09-08T14:19:00.000-07:00

There are dinners—and then there are experiences that etch themselves into memory. For our anniversary this year, Michelle and I treated ourselves to Aubergine, the celebrated restaurant at L’Auberge Carmel. I’d heard that their approach to dining was unlike anywhere else, but I wasn’t prepared for just how special the evening would be.

The Aubergine Philosophy

One of the most fascinating things we learned is that each year, the chefs take a month-long culinary pilgrimage—traveling to a different part of the world, immersing themselves in the cuisine, and bringing back inspiration that shapes the menu for the year. There are no menus handed out at Aubergine. Instead, each meal is a multi-course tasting experience, carefully curated with flavors and techniques from their latest journey.

This year, the inspiration came from Thailand. Every plate was a masterpiece—layered with bold, aromatic flavors, yet delicate and refined in presentation. The food felt like a story unfolding, course by course, with each bite revealing a new chapter.

A Sommelier’s Playground

Of course, for me, the wine experience was just as thrilling. Aubergine’s sommelier offers three pairing options:

A Champagne-only pairing for those who love the crisp elegance of bubbles with every dish.
A classic pairing, thoughtful and varied.
And finally, the Reserve Pairing—a journey through rare, old, and once-in-a-lifetime wines.

Naturally, I couldn’t resist the Reserve. Each pour was a treasure: aged wines with stunning complexity, wines you simply don’t find on most lists. The way they complemented the Thai-inspired dishes was pure magic—each pairing elevated the flavors and textures, transforming an already incredible meal into something unforgettable.

The Perfect Evening

The pairing was flawless. The food was impeccable. And the wine—the wine felt like a privilege to taste. By the end of the evening, we weren’t just celebrating another year together—we were celebrating the artistry of food and wine, and how beautifully they can come together to create moments that feel eternal.

Final Thoughts

If you ever find yourself in Carmel and want to experience something truly unique, Aubergine is more than a restaurant. It’s an exploration of culture, flavor, and craftsmanship. And for us, it was the perfect way to mark another year of memories with Michelle.

Cheers!

Alex, Founder of Wine Scholars

A Tasting That Took Us Back in Time

2025-08-25T11:18:00.000-07:00

Some wine tastings are about the bottles. Others are about the people. This one, at Tira Nanza Winery in Carmel Valley, was both—and it felt like stepping back into a chapter of life we didn’t realize we’d been missing.

Michelle and I were joined by some of our favorite friends, the Andersons, for a day that had all the makings of an adventure. To get to the winery, we hopped on an ATV that climbed through winding trails, the kind of ride that shakes you awake in the best way. At the top, a breathtaking view of Carmel Valley opened up—a patchwork of rolling hills, vineyards, and golden summer light.

The Winery: A New Chapter in Winemaking

Tira Nanza is a name that deserves attention. Founded during the challenges of the pandemic, this relatively new winery is proof that creativity and passion can thrive even in uncertain times. Their winemaking philosophy focuses on producing wines that are both elegant and deeply expressive of their Carmel Valley roots.

One standout for me was their Rosé of Grenache—bright, crisp, and layered with fresh notes of wild strawberries, melon, and a hint of citrus. It was the kind of rosé that pairs perfectly with a warm afternoon and good conversation, and I’m already looking forward to opening another bottle.

Wine, Friends, and Views That Last

But what I’ll remember most from that day isn’t just the wine. It’s the way we lingered at the edge of the hill, glasses in hand, with the valley stretching endlessly below. The laughter, the conversations, the way the sun dipped just enough to warm our shoulders without burning—it all felt perfectly, effortlessly right.

Being there with the Andersons reminded Michelle and me of “The Winetastic Weekend” days back in Napa during our twenties. Back then, it was about chasing new wines and finding the most scenic spots. Now, it’s about savoring those moments, letting them sink in, and appreciating how much richer the experience feels with friends like these.

Final Thoughts

Tira Nanza gave us more than a tasting; it gave us a memory—a mix of adventure, beauty, and connection that we’ll talk about for years to come. If you find yourself in Carmel Valley, go. Ride the ATV. Look out over that view. Pour a glass and just take it all in.

Cheers!

Alex, Founder of Wine Scholars

[June 18] The Venue That Stole the Show

2025-08-21T13:31:00.000-07:00

The evening was warm, the kind of golden Carmel summer night that feels like it was made for wine. Just a block away, you could hear the waves breaking, their rhythm mixing with the sound of laughter and clinking glasses. The salty breeze carried the scent of the ocean through a garden that looked like it belonged in a fairytale. Before we even tasted a drop, the stage was set for something unforgettable.

There are wine tastings, and then there are evenings so magical that even the wine has to compete for attention. Our Learning Wine Structure event was one of those rare nights—an experience elevated not just by what we sipped, but where we sipped it.

Thanks to Ryan Melcher, we gathered at a Carmel property that feels like a page torn from a storybook. Picture a pink English countryside cottage reimagined with not one detail out of place—three charming structures tucked among gardens so perfectly designed, if I hadn't seen it, I wouldn't have believed it. And as if that weren’t enough, the house sits just one block from the beach, where the rhythmic sound of breaking waves drifted in on the summer air. And there we were, in the middle of the garden doing about to do a wine tasting.

The Heart of the Evening: Learning Wine Structure

This tasting was unlike any we’ve done before. Instead of guessing varietals or origins, we focused on the architecture of wine—the tactile sensations that give each sip its shape and personality. It was our first non-blind tasting, built around four key components:

Acidity

From the soft, low-acid Alsace Gewurztraminer to the bright, zippy Clare Valley Riesling, we learned how acidity reveals itself in mouthwatering freshness—felt more than tasted.

Alcohol

We explored the spectrum from a delicate, low-alcohol Mosel Riesling to the weighty warmth of a Napa Valley Chardonnay, noticing how alcohol adds both body and subtle heat.

Phenolic Bitterness

The Alsace Gewurztraminer showed off its faint almond-skin bitterness, teaching us how these phenolic compounds add complexity and texture, especially in aromatic whites.

Tannins

From the supple Beaujolais-Villages to the firm structure of a Barolo, we felt the gripping dryness of tannins and learned to tell grape tannins from oak tannins by their placement on the palate.

To bring it all together, we introduced the tasting grid, which sparked lively conversations about what we feel versus what we taste. You could almost see the “aha” moments ripple through the group.

The Magic of the Space

As fascinating as the wines were, the venue was the true star. Surrounded by gardens, kissed by ocean air—was a place where time slowed. As twilight fell and the waves continued their steady rhythm in the background, someone whispered, “This is the most beautiful tasting we’ve ever done.” No one disagreed.

What's Next: [July 24th] Reds That Kept Us Guessing

Our next adventure is already on the horizon, and it’s shaping up to be a thrilling one. We’ll be blind tasting a lineup of reds—Grenache, Syrah, Gamay, and Mourvèdre—each chosen to test both our palates and our instincts. After mastering the nuances of wine structure, this will be the perfect chance to put our new skills into action.

Will we be able to tell a Southern Rhône Grenache from a bold Australian Shiraz? Or a Beaujolais Cru from a Bandol Mourvèdre? Only one way to find out.

Cheers!

Alex, Founder of Wine Scholars

When the Right Bite Meets the Right Wine: My Passion for Pairing

2025-08-07T09:12:00.000-07:00

Every so often, wine and food come together in a way that feels like lightning in a bottle—unexpected, electrifying, and unforgettable.

The first time I truly understood the power of wine and food pairing wasn’t in a classroom or a tasting room—it was at a dinner table in San Francisco.

About 13 years ago, I dined at Acquerello, a place that I still consider one of the high temples of food and wine. The wines that night were, to be honest, confusing. Unconventional. I didn’t particularly like them on their own. They challenged my palate, and not in a good way—until the food came. Then everything changed.

When the dishes hit the table and the wines met the food, my entire perception shifted. I was stunned. What had felt off-balance now felt electric. That night, my mind was blown. For the first time, I understood that food and wine aren’t just meant to go together—they were made for each other. That dinner changed everything for me.

Since then, I’ve chased that experience across vintages, varietals, and continents. Over time, I learned that good wines usually pair well with food. But once in a while, you find something truly magical—a unicorn wine. One that evolves and transforms with what’s on your plate, course after course.

For me, that unicorn was a 2012 Fantesca Chardonnay.

I brought it to, of all places, Benihana. And I’ll never forget it. That one bottle danced with each bite—the salad, the soup, the steak, the chicken the onion volcano, and of course the fried rice. It was like I was having a full-course food and wine pairing experience with just one wine. It taught me something profound: pairings don’t have to be fancy, expected, or even traditional to be unforgettable. They just have to be right.

Series 2: Exploring the Magic of Pairings

With that spirit in mind, I’m thrilled to launch Series 2 of Wine Scholars: Varietals & Pairings.

This time, we’re diving deeper—not just into the blind tasting format you already know and love, but into the world of intentional pairing. Each of the 10 sessions will still challenge your palate with blind tastings, but now, we’re layering in a thoughtfully curated food component: one crostini and one cheese dish per class.

These aren’t just random snacks—they’re chosen to reflect the character, structure, and personality of the wines. The goal? To showcase how pairing can elevate a wine, reveal hidden notes, and sometimes, create pure magic.

We’ve selected all 58 wines for a reason. Each one tells a story of place and varietal identity—from the minerality of Assyrtiko from Santorini to the structured elegance of Left Bank Bordeaux. And now, each wine gets its moment alongside the food that brings it to life.

You’ll experience the contrast of a bright, zippy Albariño against creamy Manchego. The way a garlicky mushroom crostini melts into the earthiness of a Cru Beaujolais. Or how a blue cheese with honey can tame and elevate a fiery Barossa Shiraz.

And for every meat- or cheese-based dish, we’ve built in vegetarian alternatives—because everyone deserves to have their unicorn moment.

The Real Goal: Lightning in a Bottle

If there’s one thing I’ve learned over the years, it’s that food and wine pairings are about discovery. Sometimes they're familiar and comforting. Other times, they’re wild, unexpected, and unforgettable.

That’s what I’m hoping for in this series. I hope we have some lightning-in-a-bottle moments. I hope someone experiences their own Acquerello dinner. Or their own Benihana Chardonnay awakening. I hope we challenge your palate, expand your pairing intuition, and most of all, surprise you.

Because that’s where the real magic is—in the moments you didn’t expect, but will never forget.

Cheers to Series 2.

Let’s find the magic together.

—Alex, Founder of Wine Scholars

When Napa Came to Carmel: The Vineyard House Reunion

2025-08-03T08:15:00.000-07:00

For years, Michelle and I spent our weekends weaving through the valleys of Napa—chasing sunsets, sipping Cabernet, and building a blog called The Winetastic Weekend to remember it all. Those weekends were more than wine tastings—they were little time capsules of joy, discovery, and connection.

Life has changed since those early days. We’ve traded the regular Napa trips for a different rhythm here in Carmel. But while we may only get back to Napa once a year now, something magical happened recently: Napa came to us.

Our favorite winery—The Vineyard House—made its way to Carmel for a private event with friends, and it was everything we hoped it would be.

We hosted the evening at a beautiful venue that felt perfectly suited to the spirit of the wines: elegant, intimate, and effortlessly relaxed. And the wine... well, there’s a reason The Vineyard House has held a permanent place in our hearts (and our cellar) for more than a decade. Their Cabernet is soulful and refined—quietly powerful in that unmistakable Napa way. Sharing these wines with our friends, many of whom have always asked us, "When are we doing a Napa trip?"felt like the perfect way to bridge the past and present.

Michelle, in her signature way, captured the heart of the night—bringing back the voice and warmth of The Winetastic Weekend blog. It was a little nostalgic, a little celebratory, and above all, a reminder that wine isn’t just about place—it’s about people.

We may not make it up to Napa as often as we used to, but this night proved something important: sometimes, the best way to share what you love is to bring it home.

Oh yeah, and special thank you to Ryan Melcher for getting us access to this amazing property.

Cheers to great wine, old traditions, and making new ones in the places we now call home.

Alex & Michelle

[May 28] White Wine Redemption Night

2025-08-02T10:14:00.000-07:00

Thank you, thank you, thank you to everyone who joined Wednesday (May 28th) night and made the event one to remember. White wines were supposed to be the “easy” ones to identify, and for once, we were right. Instead of confusion, this tasting turned into a masterclass in teamwork, confidence, and palate precision. It was a night of bold guesses, shared victories, and more than a few “I told you so” moments.

A Night to Remember

The Perfect Setting
The stunning venue at Joyce Wine Company in Carmel Valley set the tone for an unforgettable evening. Warm lighting, a beautiful table, and an energy that only builds when people are gathered to challenge themselves and share a glass (or six).
A special thank you to Alex Lallos of No Limit Fine Wines for pulling the strings behind this event—finding these incredible wines, securing the venue, and ensuring everything ran flawlessly. We could not have had such an amazing night without your support and effort.

Teams, Captains, and Competition
After the first event, I was inspired by the teamwork that seemed to naturally occur, so I decided to formalize it a bit more. We split into three teams with captains leading the charge: John Micek, Alex Lallos, and Bhaj Johnson. It wasn’t just a tasting—it was a battle of wits and senses.
There was a memorable moment during the Sauvignon Blanc round when Team Bhaj picked up on that grassy note and called “New Zealand” almost instantly, while Team John leaned confidently into “Sancerre” and got it right on the Loire Valley bottle moments later. The cheers and fist pumps from both everyone set the tone for the evening.

The Wines and Their Stories
Alex Lallos found some great expressions, each wine had its own personality, and we had no trouble teasing them apart:

Chardonnay: California/Australia – Rich and sunny, with ripe tropical fruit and a touch of toasted vanilla. A bold wine that had everyone nodding in unison, “This is New World.”
Chardonnay: Chablis Premier Cru – Bright, mineral-driven, like green apple dipped in chalk dust. Several teams immediately spotted that iconic Old World elegance.
Sauvignon Blanc: New Zealand – Passionfruit, lime zest, and fresh-cut grass—it practically shouted “Kiwi!” from the glass. Team Bhaj nailed this one before the second sip.
Sauvignon Blanc: Loire Valley (Sancerre & Pouilly-Fumé) – Leaner and more refined, with flinty notes and lemon peel. The teams rose to the challenge and called it correctly with almost no debate.
Chenin Blanc: California/Washington – Rounder, fruitier, with hints of peach and honeysuckle. A few tasters were surprised by how plush this New World version was.
Chenin Blanc: Loire Valley (Vouvray & Savennières) – Honeycomb, wet stone, and quince—a wine that captivated everyone with its layers of complexity.

Memorable Moments

Bhaj’s Chenin Moment: Bhaj smelled the Loire Chenin and, with zero hesitation, said, “This is Savennières.” He wasn’t just right—he was confidently right, and his team could tell this guy knew a thing or two about French wines.
Alex the Ace: Some say he had an unfair advantage, having picked all the wines... but truth be told, it's still not easy to get them all correct when doing a blind tasting. This was an impressive feat that I hope to accomplish some day.
John's Steady Hand: Through out the tasting, John was methodical as he approached each wine. To be on his team was to appreciate knowing that a wrong guess was more unlucky than anything else.

Lessons from the Night
This was one of the rare tastings where most people called the wines correctly, and it wasn’t luck—it was practice, focus, and maybe a little magic. The Old World vs. New World challenge brought out the best in everyone’s palate. The wine selection helped create a bit more differentiation than usual and it was nice to have an approachable blind tasting.

Next Event: [June 18] Learning Wine Structure
Our next gathering is shaping up to be one of the most unique and “nerdy” events yet—an exploration of wine structure. This time, it’s not about flavors, but about what you feel in your mouth when drinking wine. We’ll dive into the four key components—acidity, alcohol, phenolic bitterness, and tannins—and learn how to recognize each of them.

This will also be our only non-blind tasting, as we’ll be introducing the tasting grid to sharpen our skills for future explorations of unfamiliar varietals.

Even better, we have a truly special venue lined up thanks to Ryan Melcher. He's found us an exquisite Carmel home. It’s a rare opportunity to taste wine in such a one-of-a-kind space, and we can’t wait to share this experience with you.

Until next time, cheers!

Alex, Founder of Wine Scholars

[September 24] Italian Reds Under the Big Sur Sky: A Night at Solstice

2025-07-20T21:52:00.000-07:00

Imagine cruising down Highway 1 at golden hour, the Pacific crashing below, Bixby Bridge glowing in the distance, and a night of world-class Italian reds waiting for you in Big Sur. That’s how our evening at Solstice began — a journey as unforgettable as the wines themselves.

From the moment we stepped off the shuttle, the atmosphere was exactly how you expect Big Sur to feel, relaxed. Patrick Orosco, our host of the evening, welcomed us with a spread of drinks and bites that perfectly set the tone: refined, delicious, and just indulgent enough to make us forget the outside world. Conversations buzzed, laughter spilled over glasses, and the glow of the Big Sur sky promised that something special was about to unfold.

And then came the challenge. In the lounge, seven Italian reds waited in their anonymous burgundy bags, ready to humble even the most confident palate. We swirled, sniffed, sipped, and compared notes, each of us determined to outsmart Tuscany, Piedmont, Veneto, and Campania in a single night.

But Italy does not give up her secrets easily. The three faces of Sangiovese blurred into one another. Nebbiolo’s stern tannins from Barolo and Barbaresco teased us mercilessly. Barbera’s charm, Amarone’s velvet power, Aglianico’s dark intensity — they spoke in accents so familiar yet so deceptively tricky.

By the end, humility had the last laugh. Only one team identified the 100-point wine, and that was their single correct guess of the evening. The top score across the room? Just two out of seven. A defeat on paper, perhaps — but in spirit, it was a triumph. The collective challenge, the mystery, and the joy of being fooled together made the night unforgettable.

We lingered long after the reveal, soaking up the glow of Solstice’s bar, the ocean’s distant rhythm, and the warmth of friendships. And as we finally headed back up the coast, one thought united us all: we’ll be back for more. Next time, French white varietals and seemingly equitable endeavor...Redemption awaits.

The Lineup: Italian Red Varietals
Sangiovese – Tuscany, Chianti Classico
Sangiovese – Tuscany, Brunello di Montalcino
Sangiovese – Tuscany, Vino Nobile di Montepulciano
Nebbiolo – Piedmont, Barolo & Barbaresco
Barbera – Piedmont
Corvina Blend – Veneto, Amarone
Aglianico – Campania

[April 24, 2025] A Toast to Our Inaugural Wine Scholars Event

2025-07-17T22:39:00.000-07:00

April 24, 2025

First off, what a scholarly event! Our spouses are surely so proud of us—and rightfully so—because we’re truly committed to bettering ourselves, one glass of wine at a time. And to quote Ryan, “this was more fun than I thought it would be.” And it really was! The participation, the energy, and the engagement were all fantastic—thank you to everyone who joined and made it such a great evening.

Special Thanks

A big thank you goes to Ben Zoller for hosting this first-ever gathering and for the surprise wine at the end—what an absolute treat! Also, thanks for providing the stemware, Ben. It made the night flow smoothly (and look a lot more professional than solo cups ever could).

What’s Next for Wine Scholars?

The goal was and will be simple: keep this fun, approachable, and enjoyable for all levels of wine drinkers. I’ll count on you to call me out if we’re getting too nerdy or overwhelming—though I have a feeling we’ll strike just the right balance between learning and laughing.

Meeting #1 Recap:

Red Wines: Old World vs. New World
We tasted three varietals, comparing one Old World wine and one New World wine for each:

The Wine List

Cabernet Sauvignon: California
Cabernet Sauvignon: France-Left Bank Bordeaux
Merlot: California/Australia
Merlot: France- Right bank Bordeaux
Pinot Noir: California
Pinot Noir: Burgundy- Cote de Beaune

The challenge? Match up the tasting notes I provided with the corresponding wines we taste. Six wines. Six tasting notes. Did anyone guess them all correctly? Nope! But it sure was fun to try.

Optional Homework (For the Overachievers)

If you want to dig deeper, I recommend reading the first 50 pages of Message in the Bottle. It’s where I’ve pulled all our tasting notes, and it’s a great resource for learning the deductive tasting method and blind tasting tips.

I can’t wait for the next event, and I’m so grateful for the support, feedback, and enthusiasm from all of you. This was a great event!

Cheers,
Alex, Founder of Wine Scholars

A Journey Fueled by Friendship and Wine

2025-07-02T09:26:00.000-07:00

Sometimes, the best ideas come over a casual lunch, and for me, one of those moments happened earlier this year. I was sitting across the table from my good friend, Bhaj Johnson. Like most of our conversations, we were talking about life and finding more purpose in our day to day. While exploring a few options to add more purpose, Bhaj says “You know, you should think about going for your Master Sommelier Level 1 and I'll do it with you.” It was one of those off-hand comments that, in hindsight, turned out to be the spark for a new chapter in my wine education.

At the time, I was already familiar with California wines, but it never occurred to me how intriguing it would be to explore other regions. Bhaj, a true wine lover who lives and breathes French wines, saw something in me that I hadn’t fully recognized yet: a desire to dig deeper into the world of wine and unlock its secrets. The thought of delving into the finer details of wine varietals and expanding my understanding of wine as a whole felt like the perfect next step. And that’s how the journey to Master Sommelier Level 1 began.

Bhaj Passes Master Sommelier Level 1

From Inspiration to Action: A Weekend in Pasadena

Bhaj and I were both excited by the idea, and before we knew it, we were planning our trip to Pasadena for the Level 1 exam. It wasn’t just about the exam itself—it was about the learning process. We were both eager to deepen our understanding of wine, from its production to its pairing with food, all while enhancing our ability to identify and discuss different varietals with precision and expertise.

The weekend in Pasadena was a whirlwind of preparation and anticipation. We spent countless hours reviewing tasting notes, memorizing wine regions, and practicing the deductive tasting method. But the excitement was contagious, and every moment felt like an adventure. Whether we were discussing French wine regions or tasting through flights of varietals, it was clear that Bhaj’s encouragement had lit a fire in both of us. And when we finally passed the, it felt like one of the greatest accomplishments of my wine journey—a testament to the hard work, the passion, and the great company along the way.

Wine Tasted in Class

Why Wine Scholars Was Born

The journey didn’t stop there. Bhaj and I were both excited by the prospect of continuing our wine education, but we didn't know how. I loved the idea of exploring wine varietals in a more structured way, but I also wanted to create a space where others could share in the experience. And so thanks to Bhaj's encouragement and support, the idea for Wine Scholars was born. I wanted to build a community where people could learn about different wines, taste a wide range of varietals, and deepen their appreciation for what wine truly represents.

The blind tastings that I now host are an extension of that shared curiosity. Each session is designed to challenge our palates, expand our knowledge, and introduce new wines that we might not have explored on our own. But more than that, Wine Scholars is about community. It's about coming together with friends, like Bhaj, and discovering the complexities and joys of wine in an interactive, supportive environment.

Looking Ahead: The Next Chapter

As I reflect on my journey—from Bhaj’s encouragement to traveling to Pasadena and passing the Master Sommelier Level 1 exam—I’m filled with gratitude and excitement. This milestone is just the beginning. With Wine Scholars, I'm on a mission to explore more varietals, share my experiences with others, and continue growing in wine knowledge together.

Cheers to friendship and the endless adventure of learning about wine!