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Wall Street Journal
17 hours ago
- Entertainment
- Wall Street Journal
Ready to Venture Outside Your Wine Comfort Zone? A Few Pointers
What kind of wine drinker are you? Some regularly search for an unknown and obscure wine; others prefer drinking the tried and true. I'm both kinds, depending on my mood and the situation. Sometimes I'll throw caution—and cash—to the wind and buy a bottle I know nothing about. Then again, on occasions when I can't risk disappointment (a dinner party, a gift), I'll fall back on old favorites. Curious about how intrepid other drinkers might be, I talked to some wine pros about how they encourage customers to venture outside their vinous comfort zones. Their respective methodologies were remarkably similar. When it comes to buying unknown wines, I have two key parameters: I'll rarely spend more than $30 a bottle (and often much less), and I will never buy more than two bottles of a wine I don't know. I overrode that second criterion recently—to my regret. I purchased a case of a certain rosé from California that I hadn't tasted in years, figuring it would be just as good as it had been long ago. It was not. I'm always happy to take a recommendation from a retailer or sommelier, and my overall rate of satisfaction in such cases has been good: more than 50%. Furthermore, it's been fun to turn some new discoveries—Torrette from Valle d'Aosta, Italy, for example—into regular buys. Wine lovers I know, ranging from casual imbibers to knowledgeable oenophiles, have their own parameters when it comes to experimenting. My husband, Roger, would never buy an unknown Greek wine: Their grape names are too perplexing, he says. My chef friend Mario, a native of Calabria, Italy, draws the line at wines from California: They don't go with Italian food, he contends. My friend Neil is much more adventurous than the others. He will happily try anything from grand cru Burgundy to an inexpensive Albariño with equal pleasure. Sometimes his experiments are a great success—like the time he tried Kerner, the aromatic white from Alto Adige, on the advice of an American sommelier he met in Italy. He sought out the wine as soon as he got home and has been a fan ever since. Of course, not all Neil's experiments end as happily as his discovery of Kerner. Neil's most memorable dud also involved a rosé bought in quantity, though in his case the wine was from Hungary. Neil made the purchase on the advice of a well-known New York wine merchant who had 'never' steered him wrong. The merchant had even labeled the producer 'The King of Rosé,' which sealed the deal: Neil bought three cases of the wine without tasting it first. Big mistake. 'It was more like a herbal light red. Not at all what I was expecting,' he said. Though it took some time to work through those 36 bottles, he still has faith in the store. Nearly all the wine professionals I contacted agreed that customers might be willing to take a chance on a wine if they trust the merchant or sommelier making the recommendation, but that willingness has its limits—often geographical. If a sommelier is nudging a diner toward a different wine region, it helps if it's somewhat well-known. With a little guidance, a California wine lover might be willing to be persuaded to try a wine from Burgundy or Bordeaux, said wine director Anthony Taylor of Cru Uncorked in Moreland Hills, Ohio. In the case of customers who are particularly articulate about their preferred sort of wine and confident in their preferences, Taylor might feel safe recommending a more-obscure region or grape, as long as it aligns with those preferences. Alec Schingel, chef, owner and wine director of Robin Restaurant in St. Louis, doesn't go too far afield with recommendations to customers. He also tends to focus on value. Schingel said he might suggest 'Pinot Noir from a great producer in Irancy rather than Chambolle or Volnay.' The first is a lesser-known and reliably more-affordable appellation; the latter two, pricier Burgundy precincts. 'I think the value is great, and it introduces people to something new but still relatively safe,' Schingel explained. Similarly, at Beaupierre Wines & Spirits in Manhattan, sommelier and restaurateur-turned-retailer Yannick Benjamin and his wife and co-owner, Heidi Turzyn Benjamin, suggest unfamiliar wines that aren't a great stretch geographically from those customers already know. They might prompt a white Burgundy drinker to try a wine made from Savagnin, a white grape of Jura, just east of Burgundy. 'I speak passionately about the magic of the Jura, having visited multiple times,' Benjamin said. While most of the professionals I contacted acknowledged the challenge of getting customers to try something truly unknown, Jeremy Block, proprietor of Some Good Wine in Manhattan's Greenwich Village, said he has no trouble suggesting wines from places lesser-known as wine regions, such as the Canary Islands of Spain. Block credits his location near New York University: 'We happen to be in the 10003 zip code with loads of NYU people and young people with lots of money, so getting [them] to try new things is very easy.' According to Harris Polakoff, owner of Pogo's Wine & Spirits in Dallas, his customers are willing to experiment only up to a point. 'We try and find what they normally like to drink and stay in that realm,' he said. For a drinker of Sancerre, the Loire Valley white made from the Sauvignon Blanc grape, he might recommend a Sauvignon Blanc from California. It makes sense to me that wine pros only encourage small steps outside their customers' comfort zone. Their rate of success is likely to be higher that way. But I couldn't help wondering what would happen if they chose something completely obscure. I decided to put myself forward as a test case and asked two New York retailers I trust for something totally unexpected—as long as the wine was under $35 a bottle. I also asked them to limit their recommendations to white wines, just to narrow the field of potential candidates. One retailer's choice was terrific. The 2023 Bodegas Los Bermejos Diego Seco ($29), from the Canary Islands, was a delight. I'd be happy to buy this minerally, citrusy, spicy, dry white with notes of herb again. But I'd take pains to avoid the other recommended wine, the 2024 Diamantis Magoutes Vienyard Siatista Vieilles Vignes Blanc ($25) from Greece. A white wine made from the native red Xinomavro grape, it was grippy, even rather tannic—intriguing on the first sip, exhausting by the third. Although my experiment was not an unqualified success, I was happy to have tried both the wines and happy I hadn't spent too much money. I'd trust both retailers to propose future obscurities, though I might specify that the white wine should be made from a white grape. Email Lettie at wine@
Forbes
09-05-2025
- Entertainment
- Forbes
Best Bubbly For A Mimosa, According To Experts
A toast with mimosas There are two types of people in this world: those who think of mimosas as a bottomless brunch afterthought, and those who know they deserve better. Sure, we've all knocked back a flute or three of something vaguely fizzy drowned in OJ while pretending to care about the waitlist at that new café. But a well-made mimosa? That's something worth celebrating. It's not just a hangover Band-Aid or a placeholder while you wait for your eggs Benedict—it's a cocktail. One that, when made with intention, can be as refreshing and well-balanced as any spritz, sour, or French 75. And yet, time and again, it gets stuck with the worst of the wine fridge. Watery, overly sweet, sometimes suspiciously metallic—sparkling wine made for 'mixing,' not sipping. But what if the bubbles actually mattered? What if your mimosa could taste like citrus sunshine instead of a regretful group text? To find out, I asked a dozen beverage pros—from sommeliers and bartenders to brunch whisperers and drag brunch royalty—what bottles they actually use to make a mimosa worth remembering. Their picks range from reliable Proseccos and bone-dry Cavas to volcanic island sparklers that sound like something out of a Wes Anderson movie. But first, a refresher on how to build a better brunch classic. Lush mix drinks, summer alcoholic beverages and refreshing brunch mimosa cocktail concept with top ... More view of orange fruits and champagne pouring from bottle of bubbly isolated on wooden table background Technically, the mimosa is just two ingredients: sparkling wine and orange juice. The classic split is 50/50, but most pros (and honestly, anyone who's tasted things) agree that less juice is more. Some go with a 2:1 ratio. Others, like Vincent at Proper Hospitality, recommend a 'heavy splash' of OJ—just enough to brighten the bubbles, not drown them. No matter your ratio, there's one non-negotiable: fresh-squeezed orange juice. Not from concentrate, not whatever's been sitting in the fridge door for three weeks. Real juice. Preferably cold. Possibly strained. Maybe even fluffed in a blender if you're feeling fancy. Also non-negotiable? Good sparkling wine. Not necessarily expensive—but good. Orange drinks in champagne glasses on wooden restaurant table outdoors, mimosa cocktails front view 'The best bubbles for mimosas are dry, crisp, and affordable sparkling wines like Cava from Spain or Prosecco from Italy,' says Benjamin Kirk, Beverage Director at Bastia and Caletta in Philly. 'Brut or Extra Brut styles are ideal, as they balance the juice's natural sweetness. A good mimosa base should be vibrant, zesty, lively bubbles, and budget-friendly.' His go-tos? Palmarès Brut Metodo Martinotti from Sicily, Poggio Costa Prosecco, and Parés Baltá. Zingy, refreshing, and—most importantly—don't make you cry when you mix them with citrus. Two glasses of mimosa cocktail (champagne with orange juice) and tulips Cava has big 'I'm not like the other sparklings' energy. It's made in the same method as Champagne (hello, secondary bottle fermentation), but it's way easier on your wallet. And it plays beautifully with juice. 'At R House Wynwood, our famous drag brunch wouldn't be the same without bottomless mimosas,' says chef-owner Rocco Carulli. 'Cava brings that balanced acidity and fine bubbles… Brands like Freixenet and Segura Viudas offer great quality without breaking the bank.' Troy Revell, Beverage Director at The Fearrington House, co-signs with his pick: Perelada STARS Reserva – Brut Nature. 'Clean, tight bubbles, a crisp nutty element, and dried citrus layers.' Translation: brunchy perfection. Two glasses of mimosa cocktail (champagne with orange juice) and fresh strawberries Prosecco is your brunch bestie. It's approachable, fruit-forward, and its tank method fermentation (a.k.a. the Charmat method) keeps those fresh, juicy flavors intact. 'Prosecco is the ideal choice for mimosas thanks to its bright, fruity character and exceptional value,' says Master Sommelier Emily Wines of Cooper's Hawk Winery & Restaurants. Reach for bottles like La Marca, Ruffino, or Gambino. Or go a little off-script with Mionetto Brut, especially when paired with blender-fluffed orange juice, says Brett Esler of Sushi|Bar. 'Fluffy OJ' is the brunch phrase we didn't know we needed. Two glasses with mimosa cocktail (cave plus orange juice) Want to brunch with a twist? These sparkling curveballs are off the beaten path but seriously worth the detour: Close-up of group of high-quality Champagne corks Yes, Champagne is delicious. And no, you shouldn't pour it into a mimosa. At least not unless you're trying to impress a tax attorney on their birthday. 'In this case, fancy doesn't always mean the best,' says Nancy Santiago of IGC Hospitality. 'It would be a waste to use it in a mimosa.' Instead, she and others recommend dry Prosecco or Cava for something bright, clean, and brunch-appropriate. Still want to go luxe? 'Ruinart Blanc de Blancs is dynamite,' says Esler. Just maybe don't add juice to that one. Sip it on the side. With a biscuit. In a robe. Live your life. The mimosa is easy to make—but that doesn't mean it should taste like an afterthought. With just two ingredients, every choice matters. So skip the bargain bin bubbles and treat your glass (and your guests) to something that actually complements the juice, not just disappears into it. 'There's a difference between a mimosa and a good mimosa,' says sommelier Megumi Calver. 'I treat it as a proper cocktail, not a cover-up.' So whether you're hosting brunch or just trying to make Sunday feel a little more civilized, start with great juice, grab a bottle with backbone, and give your mimosa the upgrade it's been waiting for.
Malay Mail
09-05-2025
- Business
- Malay Mail
Castel Châteaux & Grands Crus Announces the Best Young Sommelier Competition – Asia Edition 2025 to showcase the talent of aspiring sommeliers across 10 regions in Asia
The Jury Panel for the Best Young Sommelier Competition by Castel Châteaux & Grands Crus – Asia Edition 2025 The Top 10 candidates competing in the semi-final and final rounds for the Best Young Sommelier Competition by Castel Châteaux & Grands Crus – Asia Edition 2025 HO CHI MINH CITY, VIETNAM - Media OutReach Newswire - 9 May 2025 - Castel Châteaux & Grands Crus proudly announces the Best Young Sommelier Competition by Castel Châteaux & Grands Crus – Asia Edition 2025, a landmark event designed to cultivate and celebrate the next generation of sommeliers talent throughout Asia. This prestigious competition will serve as a crucial stepping stone for candidates, preparing them for future success on both local and international stages. This year, Vietnam will have the honor of hosting the competition, welcoming aspiring sommeliers from numerous regions, including China, Hong Kong SAR, Japan, South Korea, Taiwan, Indonesia, Malaysia, Singapore, Thailand, to nurturing the next generation of wine professionals, the competition provides a platform for young sommeliers aged 18 to 30 to demonstrate their expertise and passion. Candidates will progress through three rigorous stages: preliminary selection, semi-finals, and finals. This year competition is particularly honored to have a distinguished judging panel of 8 renowned wine experts presiding over the semi-finals and preliminary selection round has successfully concluded across regions in March and April, indentifiying the top 10 young talents who will be representing their nations in the semi-final and final rounds, taking place in Vietnam from May 20th to 21st, 2025, at Mai House hotel in Ho Chi Minh preliminary round was notably supported by the esteemed local sommelier associations: the Hong Kong Sommelier Association the Sommelier Association of Malaysia , the Sommelier Association of Singapore , the Taiwan Sommelier Association and the Indonesia Sommelier Association , to organize the selections in their respective May 20th, the semi-finalists will participate in a private event featuring a thorough written examination and educational workshops to assess and elevate their knowledge and skills. The top three performers will proceed to the public final on May 21st. This final round will be a dynamic public showcase where finalists will demonstrate their expertise through live performances judged on wine region knowledge, sensory analysis, food pairing, and service winner will receive a special prize package: a five-day immersive experience in Bordeaux, exploring the prestigious Castel Châteaux & Grands Crus estates; a Château Montlabert gift box; and a bottle of Château Beychevelle. The winning association will also be awarded a case of Castel wines and an exclusive online masterclass."We are thrilled to host the Best Young Sommelier Competition – Asia Edition 2025, bringing together talented young sommeliers from across the region" stated Mrs. Stephanie Voy, APAC Senior Marketing Manager at Castel Châteaux & Grands Crus. "This initiative underscores our commitment to fostering strong connections within the Asian sommelier community and empowering the next generation of wine professionals. We aim to provide an enriching and unforgettable experience, offering valuable knowledge, insights into Bordeaux wines, and unparalleled networking opportunities for the candidates."Hashtag: #BestYoungSommelier The issuer is solely responsible for the content of this announcement. About Castel Châteaux & Grand Crus Castel's Family Estates have traditionally been based in the Bordeaux region, although the family have made acquisitions in 3 other major French winemaking areas: the Loire, the Languedoc and Provence. This means that the family can offer a range of red, white, and rosé wines built around 11 AOCs and 1 PGI (Protected Geographical Indication) area. This collection is made up with more than 60 exclusive wines from the 20 Family Estates. These Great Wines' standards are extremely high, inspired and upheld by the family's commitment to excellence. Teams of experts are constantly at work to ensure that the products capture the quintessence of each one of these terroirs, hand-picked by the Castel family. One of the fundamental values close to the heart of the business as a whole is the preservation of the terroirs, reflected in Castel Estates and Vineyards' growing commitment to sustainability. To date, 1000 hectares of vineyard are either Terra Vitis accredited or certified organic. For more information about Castel Châteaux & Grand Crus, please visit: or About Apron Fine Wines & Spirits and Celliers d'Asie Vietnam Red Apron Fine Wines & Spirits and Celliers d'Asie Vietnam proudly serve as the official platinum sponsors for the competition, demonstrating their shared commitment to empowering the next generation of sommelier talent across Asia. Red Apron Fine Wines and Spirits is a leading wine company in Vietnam, offers over 3,000 wine and spirit selections, including renowned brands, estates, and chateaux, along with premium accessories. With 16 stores nationwide, they consistently aim to provide the finest wine experiences. Celliers d'Asie Vietnam is a leading wine importer and distributor in Vietnam and serves as the direct supplier for Red Apron Fine Wines & Spirits. Their sophisticated selection and premium accessories make them a comprehensive resource for wine enthusiasts, contributing to Vietnam's evolving wine culture. About Lucaris Lucaris is a world-renowned premium crystal glassware brand produced in Thailand, joining this year's competition as the official glassware sponsor. With world class quality and design, inspired by modern Asian cities lifestyle, Lucaris evokes the wining senses, enabling the wine to develop its full aromas and tastes, and creates an emerging paradigm in the art of pairing wines with modern Asian Cuisine. About KadeKa As the official wine chiller sponsor for the competition, KadeKa represents quality and innovation in wine preservation. Established in 1998, KadeKa revolutionized Singapore's wine chiller industry by introducing the first-ever 30-bottle wine chiller, catering to the evolving needs of a burgeoning wine-drinking community. With continual effort, KadeKa expands its product line, aiming for seamless home integration and an elevated lifestyle.
