Wine Together

Champagne is for celebrating, am I right? What I found in my search of why is that it incorporates most of our senses…

• the pop of the cork for sound

• bubbles do sight and touch (feel)

• floral and fruity notes for smell

• subtle alcohol and fruit flavor for taste

One article also stated that because royalty were often known to use champagne to celebrate, others followed suit to feel like they also belonged in that class.

No matter the reasons, we love celebrating everything and use that as an excuse to open a bottle of bubbly anytime, anywhere.

We paired the champagne with a simple uncooked bruschetta which had fresh bread, juicy red tomatoes, fresh mozzarella, and olive oil and balsamic drizzle. It was light, fresh, and added to the celebration.

Brooke and I are grateful to all who listen, subscribe, and reach out in support of our endeavor.

Here’s to 100 more episodes. ❤️

Cheers,

B & D 💜🍷

Cocktail : The Purple Hugo… made with the traditional recipe of Elderflower syrup, Prosecco, and fresh mint leaves but with the addition of Gordan‘s Shimmer Berry Gin Liqueur.

The Hugo is a very popular cocktail in Switzerland. Originally created in Austria as an alternative to the Aperol Spritz, the first iteration of the Hugo combined a bitter lemon liqueur with prosecco and mint leaves (with a splash of soda water). Later iterations swapped the lemon liqueur with elderflower syrup (Holunderblüten Sirup auf Deutsch) because of the popularity and availability of this syrup. With this, the new rendition of the Hugo was established. With Brooke’s addition of the Shimmer Berry Gin Liqueur, we have a new go-to for girl’s night in.😉💜

The color is fun and I enjoyed the slight buzz!😁

The Pairing:

A charcuterie board with a twist (why not!)🤣

Deb calls this a Southern US meets Switzerland Charcuterie board.

• rare roast beef slices

• thin turkey slices

• ham (with a little bit of fat) slices

• Parmesan cheese

• Tête De Moine

• Sbrinz cheese

• cornichons

• a variety of crackers

• raspberries

• blueberries

About the cheeses:

Parmesan - you likely know more than I can tell you… however, Sbrinz is uniquely Swiss. This cheese is produced in only 42 dairies in Central Switzerland using ONLY local cow‘s milk to make it. It is nutty, mild, and perfect in many Swiss dishes. Tête De Moine is evidently more popular than I knew before researching for this episode. Created by Swiss monks in the 18th century in an Abbey not too far from my home here, this hard cheese is known worldwide. It is shaved into „flowers „ with a tool called the Girolle. It is basically a sharp knife attached to a pin that can be turned in a circle to shave the top of the cheese wheel. We bought the cheese because it was on sale and it looked lovely with it’s flowery shapes for a charcuterie board. With what we have learned we will eat it more often. 🧀

Once again, Brooke nailed the pairing and we enjoyed the „research.“

Cheers,

B & D 🍷💜

The biggest rule in dessert pairing:

The wine should usually be as sweet as - or sweeter than - the dessert.

If the dessert is sweeter than the wine, the wine can suddenly taste:

• sour

• bitter

• thin

• overly alcoholic

That’s why dry red wines often struggle with cake, chocolate, or pastries. A Cabernet next to chocolate cake can taste harsh and acidic even if it tasted smooth on its own. But dessert wines? They’re built for this moment!😁

Why Port Works with Black Forest Cake

The Dessert

Black Forest Cake traditionally brings:

• dark chocolate

• cherries

• whipped cream

• sometimes kirsch/cherry liqueur

• rich sponge cake

That combination gives you:

• sweetness

• bitterness from cocoa

• fruit

• creaminess

• depth

The Wine

Port is:

• fortified (higher alcohol)

• rich

• sweet

• concentrated

• packed with dark fruit notes

Many Ports naturally show:

• black cherry

• plum

• fig

• raisin

• cocoa

• spice

So instead of fighting the dessert, the wine mirrors it.

Port and Black Forest Cake almost taste designed for each other.

Cheers,

B & D 🍷💜

This Week’s Pour:

Señorìo de los Llanos Valdepeñas Reserva 2020

The Pairing:

Grilled chicken and cheddar hoagies with:

• fire-kissed Duke’s mayo-smeared bread

• grilled onions

• peppers

• mushrooms

• melted cheddar cheese

• optional honey mustard drizzle

What We Tasted:

The wine opened with floral aromas and soft berry notes immediately after uncorking. On the palate, the Reserva leaned smooth and mellow, with gentle fruit and softened structure from oak aging.

The hoagies brought smoke, creaminess, char, and savory richness that paired naturally with the wine’s softer personality. The grilled vegetables especially helped highlight the berry and spice elements in the Tempranillo.

What We Learned:

Not every wine pairing is about intensity.😘🍷

Sometimes food softens a wine and turns the whole experience into something warm, easy, and comforting. This pairing leaned into balance rather than contrast … and felt VERY much like a relaxed Spanish table wine experience.

Cheers,

B & D 🍷💜

The Wine:

Today’s pour was Cuvée Rosé Suisse - a Swiss rosé that leaned fresh, clean, and food-friendly rather than overly fruity or sweet.

Swiss wines are interesting because most people outside of Switzerland never get to try them. This is because the country produces relatively small amounts of wine and much of it stays local. That makes Swiss wine feel a little like a hidden gem for wine lovers.

Rosé in Switzerland is often made in a lighter, fresher style:

• bright acidity

• subtle berry notes

• floral character

• refreshing finish

Perfect for food pairing!😉

The Pairing:

We paired the rosé with Mediterranean chicken over pasta in a dry white wine sauce. The dish had:

• savory chicken

• herbaceous Mediterranean flavors

• light richness from the sauce

• enough acidity from the wine sauce to mirror the rosé itself

That “acid meeting acid” pairing probably helped everything feel bright instead of heavy. The rosé also brought a cooling freshness against the warm pasta dish, which can make the entire meal feel more layered and balanced.

Kudos to Brooke for preparing a delicious, light, healthy meal to enhance the Swiss rosé we are fortunate to have at any meal. 🍷

Cheers,

B & D 🍷💜

This week’s pour was the 2023 Étoile du Sud IGP Côtes Catalanes from the sun-soaked south of France. Ooo lala… We paired this with broiled pangasius wrapped in tortillas and topped with a bright homemade mango salsa bursting with citrus, garlic, heat, and freshness.

The pairing tasted like summer vacation on a plate!😁 The wine‘s crispy, easy-drinking personality worked beautifully with the sweet mango, buttery fish, and acidic citrus notes. Even with all the chopping and prep, the final result felt effortless. Everything was fresh, vibrant, and „summer simple.“

The mango salsa especially brought the wine alive. The lime zest, pepperoncino heat, and juicy fruit created this sweet-spicy-citrusy balance that made every sip taste brighter.

Cheers,

B & D 🍷💜

This week’s pour was the 2023 Étoile du Sud IGP Côtes Catalanes from the sun-soaked south of France. Ooo lala… We paired this with broiled pangasius wrapped in tortillas and topped with a bright homemade mango salsa bursting with citrus, garlic, heat, and freshness.

The pairing tasted like summer vacation on a plate!😁 The wine‘s crispy, easy-drinking personality worked beautifully with the sweet mango, buttery fish, and acidic citrus notes. Even with all the chopping and prep, the final result felt effortless. Everything was fresh, vibrant, and „summer simple.“

The mango salsa especially brought the wine alive. The lime zest, pepperoncino heat, and juicy fruit created this sweet-spicy-citrusy balance that made every sip taste brighter.

Cheers,

B & D 🍷💜

This week’s pour: Cantine Due Palma Primitivo Sedotto 8 2024. We paired this with homemade Hawaiian pizza… and what a discovery we made in the process.😉💜

We gave this young Primitivo a quick decant (about 25 minutes) before dinner and it absolutely paid off. The wine opened beautifully… softening the edges and allowing more of the ripe fruit and spice notes to come forward.

The pairing surprised us in the best way.

The smokey ham, bubbling mozzarella (Deb‘s favorite part), sweet pineapple (Brooke’s favorite part), and a slightly charred crust worked incredibly well with the rich, jammy personality of the Primitivo. The wine‘s dark berry fruit leaned into the sweetness of the pineapple while the acidity helped cut through the cheese and salty ham… wow! Something for everybody with this wonderful pairing!

This pairing felt fun, relaxed, and a little rebellious in the best possible way. Hawaiian pizza can divide a room… or a family, a country… geez! But with this wine? It all comes together quite harmoniously.😁💜

We are fully committed to team pineapple.🍍Tasting Notes:

• Ripe black cherry

• Plum preserves

• Blackberry jam

• Light baking spice

• Hint of cocoa

• Soft vanilla finish

Why the Pairing Worked:

• Sweet pineapple matched wine‘s ripe fruit profile

• Ham brought salt and smokiness

• Tomato sauce balanced the richness

• Decanting softened the youthful intensity of the wine

Quick Wine Talk:

Primitivo is a Southern Italian grape most associated with Puglia. It’s known for producing bold, fruit-forward wines with generous alcohol and plush texture. Interestingly, Primitivo is genetically related to California Zinfandel - which explains why fans of big California reds often love this style.

Cheers,

B & D 🍷💜

This week‘s wine and food was a bold and surprisingly cozy pairing: a 2022 Salice Salentino Rosso alongside a BBQ Chicken grilled cheese served on sliced ciabatta. The sandwich brought together shredded BBQ chicken, melted cheddar cheese, jalapeños, and red onions pressed into crispy grilled ciabatta - smoky, sweet, spicy, and rich in all the right ways! Mmm… mmm… mmm.😋

The Salice Salentino Rosso delivered dark berry notes, soft spice, and enough earthiness to balance the sweetness of the barbecue sauce while standing up beautifully to the sharp cheddar and heat from the peppers.

What really worked was the contrast:

• smoky + fruity

• sweet + savory

• creamy cheese + structured red wine

• spice + dark fruit

The cheddar especially helped bridge the wine and food together, making the pairing feel fuller and smoother with every bite. This pairing felt relaxed, comforting, and perfect for a casual night that still felt a little elevated.

Cheers,

B & D 🍷💜

Casa Santos Lima 'Bonavita' Tinto is a popular, budget-friendly Portuguese red wine from the Lisboa region, known for its fruity profile with notes of cherry, plum, and berries, often with hints of spice or oak from aging. It's a blend of grapes like Touriga Franca, Tinta Roriz, Castelao, and Syrah, making it a smooth, easy-drinking wine that pairs well with grilled meats, pasta, and barbecue. 

Key characteristics

    •    Origin: Vinho Regional Lisboa, Portugal 

    •    Grapes: A blend, commonly including Touriga Franca, Tinta Roriz (Tempranillo), Castelao, and Syrah 

    •    Flavor profile: Ripe red and dark fruits (cherry, plum, fig, blackcurrant), with some vintages showing chocolate, liquorice, or spice notes from oak aging 

    •    Style: Full-bodied, smooth, and fruity, with good acidity 

    •    Aging: Often aged for a short period (e.g., 6 months) in American oak barrels 

    •    Food pairings: Excellent with roasted red meats, barbecue, pizza, pasta, and cheese 

    •    Value: Considered a great value for its price point 

We paired this wine with classic steak and eggs Portuguese style (meaning with rice and potatoes-French fries for us) and it was an excellent plan.😁

This wine was less than 6 CHF/bottle… was better when decanted… and checked off all our boxes for what we look for in a wine and food pairing. Great material to chat about.🍷

Cheers,

B & D🍷💜