In partnership with Serendipity, the following Cuvée Françoise wines are available in both Texas & California markets.

Q: It’s impressive that Maison Antech is in its 7th generation! Can you describe what the collaboration process is like between yourself and your mother, Françoise? What specific roles do you each play and how did that come about?

A: Since 1860, each generation has worked hard and with passion to make its contribution. The particularity, compared to many fields, is that the different generations not only succeed one another but collaborate. The youngest have the chance to be supported and benefit from the experience of their elders to prepare for the future. The wine industry has been through a lot of challenging times  and it’s a real chance to have a long-term perspective that is necessary to make the right decisions.

Q: Are there any specific winemaking techniques or traditions that have been passed down through your family that you still use today?

A: Over the past 150 years, winemaking and viticulture techniques have evolved significantly. Even if our family always remains open to developments of new techniques or technologie, we have always prioritized an approach that respects traditions but also local “savoir-faire” specific to Limoux.

 As an example, we are one of the last families to put so much energy into putting Mauzac under the spotlight, a native grape variety which is used to make the famous Blanquette de Limoux. While Chardonnay is more “fancy”, we also like to put in the glass of our customers a unique experience, which is above all delicious for sparkling wines. We also believe that small yields and long aging on lees favor the production of great wines. Beyond the technique for us, the most important thing is that the spirit of the family continues, as well as its values. It is above all this point which characterizes our winery.

In another register, our domain tries as much as possible to favor local stakeholders. Whether it is our marketing agency, our suppliers of dry materials (cardboard, labels, etc.) or even the company recycling our wastes, we always favor partners from our region. It also allow to minimize our carbon footprint.

Q: Can you explain what the Vinifilles group is and how they are related to Maison Antech?

A: A founding member of “Vinifilles”, an association of women winegrowers from Occitanie, Françoise has been engaged for 15 years to share her passion for wine and promote a more inclusive vision of the wine industry. In partnership with the Soroptimists, charity events are organized regularly and help raise funds to finance the studies of several young girls who want to pursue a career in the industry.

The Cuvée Françoise collection includes Blanquette de Limoux, Cremant de Limoux, and a rosé Cremant– all made in the Traditional Method.

A: These two wines are made in the same way with the traditional method. This means that they are harvested by hand, delicately pressed, fermented in the bottle and aged in contact with the yeasts for many months. The only difference lies in the grape variety that is used since Blanquette is made exclusively with Mauzac, while Crémant can be made from Chardonnay, Chenin Blanc and Pinot Noir.

Q: It’s our understanding that the Blanquette de Limoux AOP has specific minimums for producing wines from the Mauzac grape. For those of us unfamiliar with the varietal, can you talk about the character of this grape? Why is it important to Limoux and what are some identifying characteristics?

A: As explained before, Blanquette is a traditional method [wine] made with the Mauzac grape. This grape variety grown almost exclusively in Limoux is extraordinary but still too little known to wine lovers. Planted here in Limoux since the Middle Ages, this grape variety is particularly suited to the production of great sparkling wines. When it is harvested by hand and at the right time, it offers a charming nose with aromas of orchard fruits and white flowers but also and above all a fresh and balanced palate. Fresh pear and quince are the main aromas, which are enhanced by spices and honeyed notes when it is aged for a long time (like ours). Its lower acidity than many other grape varieties also makes it possible to create perfectly balanced and delicious Brut Nature.

Q: How do you approach sustainability and environmental stewardship in your winemaking practices?

A: We try to be as respectful of traditions as possible but also of our environment. This approach is obvious in the vineyard where we have been practicing organic farming since 2020, but also where we are experimenting with grape varieties that could be interesting from a global warming perspective or developing polyculture with the production of olive oil. In the cellar we now use lightweight bottles and bio-sourced cotton paper. We have also improved the insulation of many buildings and implemented the recycling of 100% of the waste produced on the estate. Finally, because human resources are crucial to the success of our project, we have decided to implement, starting in 2022, the establishment of profit-sharing for all our employees.

Q: Last, do you have any local favorite dishes that pair particularly well with Cuvée Françoise wines?

A: We do love pairing sparkling wines with food. An amazing pairing, that we enjoy very much, is raw fish, like sushi or ceviche. The freshness and delicate taste of the fish is wonderful with a glass of Crémant Rosé, for example. We also like fresh goat cheese with Blanquette. It’s delicate and charming aromas of pear will match the intensity of the cheese… Cheers!

The Antech family’s enduring legacy in the sparkling wine industry has left an indelible mark on Limoux’s winemaking heritage. With eons of expertise and a commitment to innovation, Françoise and Baptiste continue to uphold the family tradition while bringing a fresh perspective to Maison Antech. As their Cuvée Françoise collection finds its way to new markets, it exemplifies not only the quality and accessibility of Limoux wines but also the unwavering dedication of the Antech family to sharing the spirit of their beloved region with the world. So grab some takeout sushi or a log of goat cheese and get to tasting!

More From the Blog:

In partnership with Serendipity, the following wine is available in California, Texas and National markets.

Casa Emma accounts for one of the most grounded parts of our Italian book, specializing in first-rate iterations of Chianti Classico in the San Donato area of Florence. Their philosophy is sincere and practiced, focusing on vineyard health and technological advancement. And sometimes, that technology just so happens to be ancient. In 2017 they launched ‘Haranae’: a peerless, amphora-aged Sangiovese that pays homage to the tradition of terracotta.

The vessels in which Haranae resides are crafted by legendary amphora producer Massimo Carbone. And fortunately for us, Serendipity’s National Imports division has had the pleasure of witnessing Massimo work in-person. Come along for a firsthand look at the impressive, singular process behind his bespoke wine jars.

Massimo In His Element

Massimo exclusively harvests certified clay of Impruneta. Found across the winding tributaries, rivers and waterways of Chianti Classico, the indigenous clay powder is woven into the very terroir of Tuscany. It is the same iron-rich, distinctively reddish clay clinging to the roots of prized grapevines. While it clearly imparts its character onto growing grapes, its durability and heat tolerance also makes it an exceptional material for building amphora. Back at the kiln, Massimo combines it with water alone to form the foundation for his projects.

It takes over one month to construct one amphora and then around another three months to complete. From start to finish the entire process is done painstakingly by hand. Massimo’s partner, Francesca Fontanelli, designs each of the jars herself— no computers allowed. The blueprints are strung on the walls, bearing the complicated directions of what could be mistaken for a spirograph doodle, but which Massimo aptly references throughout construction. He builds them vertically in the ‘Colombino’ technique, adding a mere two layers of clay per day. In 20 centimeter increments, the stacking allows the clay to dry and prevents collapse. Once the vessel is complete, it enters the kiln a grey mass and exits (after five fiery days) a vibrant terra cotta color.

The quietly confident Massimo builds his artisanal jars completely by hand, strategically slapping and shaping bars of clay into highly cherished wine jars.

Massimo’s wine jars excel in quality and behave differently than other amphora found in the rest of the world. They are made from the only terracotta that will not deteriorate over time, giving them a quietly eternal quality. They also typically have a rounder shape, which allows for equal skin and juice contact and provides a natural circulation. Unlike Georgian Quevri, their porousness does not require insulation, won’t cause them to sweat, and completely removes the threat of oxidation— as such, they also remain above ground and are great for moderating temperature. Massimo will be the first to profess that wines from his jars express a crunchy fruitiness and grippy tannin.

Honing In On ‘Harenae’

‘Harenae’ is the Latin word for ‘sand’ or ‘terracotta’

The current vintage of ‘Harenae’ has demonstrable notes of fresh raspberry, blackberry and undergrowth. Hints of balsamic make a guest appearance amidst a strong, full-bodied structure and silky tannins. While this wine is transportive on its own, you could pair it with a spicy tomato pasta or make like Massimo and fire up the grill to enjoy it with a juicy, fatty steak.

It’s not everyday that a wine as special as Casa Emma ‘Harenae’ falls in your lap. This bottling is both a testament to tradition and a refreshing, elemental take on Sangiovese. Even more rare, it reflects the talent and diligence of one of the greatest amphora producers of our time. Don’t wait to discover the artistry that is ‘Harenae’.

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Meet the Women of Adama Wines: Ruth Faro (Viticulturist), Janine Goosen (Accountant), Nichole van Wyk (Administrative Clerk), Onida Morilly (Junior Brand Manager), Praisy Dlamini (General Manager), Jody-Ann Appollis (Logistics), Verna Ross (Quality Assurance & Compliance)

When our team in Austin first tasted the Adama ‘HER’ Collection in 2023, they did so with the usual anonymity that goes into considering new brands— a few bullet points about the winemaking and a note or two about the producer. The wines were charming and energetic, but subject to the same scrutiny that every good distributor has to go through before plunging into a new partnership: Where do these wines belong? Who are these wines for? Can we sell them? We were familiar with lemon-bright South African Chenin and had dabbled in the blood-rust depths of Pinotage before. But as we sipped and spat and nodded in recognition of the quality, curiosity got the better of us. A few, myself included, Googled the brand. We were surprised to learn that these cheerful, familiar wines had an utterly unfamiliar story. Adama Wines was and remains the first of its kind for South Africa: an entirely black, women-run wine company.

It’s rare in our world that a room full of wine professionals are entirely in agreement, but this was an exception. Conversations quickly shifted from ‘Can we sell these wines?’ to ‘I want to sell these wines.’ Serendipity proudly brought Adama to the Texas market last spring and will introduce two ‘HER’ Collection sku’s to the California market in April 2024. This Women’s History month, we’re celebrating the Adama story. It’s a powerful narrative of community, collaboration and the dedicated black women that are changing the status quo one bottle at a time.

Early Adama

Adama Vineyards, Wellington

In Pursuit of Praisy

Bosman reached out to recruit Praisy Dlamini in 2019. At the time, she was comfortably working in sales for a yeast manufacturer, enjoying a relatively hushed life with her son. But after learning about her historical entrance into the wine industry, it’s clear why Petrus Bosman, Managing Director, thought that she would be the perfect fit to lead Adama into its next stages.

When asked what women bring to winemaking, Praisy noted an attention to detail, planning, nurturing, and compassion for the people they work with.

Moving Adama Forward

Today Adama Wines is supported by partnerships with Bosman and Apollo Investments, but Praisy and her team have full control and authority over their wines. Everything from viticulture and distribution to marketing and HR are executed by a crew of black women. A majority of Adama’s production focused on selling wine to wholesalers until 2020, when they were encouraged by fans in the market to launch their own label. That’s when the ‘HER’ Collection was born. Taking inspiration from joyful strength, courage, and optimism, the line is clearly a heartfelt reflection of not just what these women exude, but what they hope to spread to the rest of the world. The collection includes four single-varietal expressions of the Western Cape: Chenin Blanc and Sauvignon Blanc for whites, and Shiraz and Pinotage for reds. Each meets the rigorous sustainability standards endemic to the region and are WIETA and IPW accredited.

We’d be remiss if we didn’t talk about how Adama continues to forge new paths to empowerment. As part of their Dynasty Trust, and somewhat echoing Praisy’s trajectory through higher education, 2% of sales from ‘HER’ are channelled into a bursary fund for women. But the fund isn’t limited to generating more women in wine, it uniquely allows recipients to follow whichever career path they choose.

“While producing female winemakers in South Africa is important, empowering women to impact all facets of society is paramount. Obtaining a tertiary qualification is so much more than getting the chance to get a higher paying job, it is a chance to learn soft skills like confidence and self-discipline, to network amongst peers on the same journey, to explore the world and find a place in it. This bursary prepares these young women for the world of work in a way that they get to make an impact on it, rather than the other way around.” —Praisy Dlamini

The wines of Adama ‘HER’ are not your average cause wines— they’re so much more. They invest in people and not just place, and as more millennial and gen z consumers call for wines that reflect their values, it’s hard not see the ‘HER’ Collection as model bottles to help you raise the bar. This Women’s History Month (and beyond) we have just one, simple question: How will you support HER?

More From the Blog:

In partnership with Serendipity, the following wines are available in the Texas & California markets.

It’s that time of year again: sommeliers and industry insiders are already looking ahead to warmer months, diligently securing the perfect rosé wines for summer. While winter might seem an unlikely time to focus on rosé, seasoned professionals in the wine industry know that preparation is key to ensuring their lists are ready to dazzle patrons when patio weather returns. And after a year of tolerable but eyebrow-lifting market trends, the pink category has only become more competitive. How does a buyer ensure a stand-out, consistent rosé program that will fully deliver on quality, price and character?

We don’t have all of the answers, but we do, more precisely, have four. As a distributor hell-bent on seeing our customers succeed, we drew up our top picks to achieve just that. From soft bubbles in Basque Country to a hidden gem in Liguria, to steak-ready French rosé and sustainable Vinho Verde— these are four core rosés primed for a 2024 program that’s utterly pretty in pink.

Basa Lore translates in Basque to “Wild Flower from the Forest”

Alessandro & Davide Neri inherited Il Monticello from their father, & currently work alongside Piemontese enologist Claudio Icardi

Chateau Goudichaud has been a partner with Serendipity for over 20 years!

Quinta da Calçada’s estate vineyards are certified by Sativa

Any wine program worth its weight knows the value of selecting exceptional rosés that’ll keep patrons coming back for more. And now is the time to lock those selections down! With these four core rosés showcasing unexpected corners of Europe, we’re confident that 2024 will be an unforgettable year of all things pink. Reach out to your rep for pricing and inventory, today!

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Dear Valued Customers, Partners, and Friends,

It is with immense gratitude that we commemorate five years of serving the vibrant wine community of California! Since our humble beginnings, we’ve been on a journey fueled by passion for exceptional wines and a commitment to delivering unparalleled service. None of our achievements would have been possible without you. Whether you’ve been with us from the start or joined us along the way, your trust, loyalty, and collaboration have been the cornerstone of our success. Your feedback, enthusiasm, and shared love for great beverage have inspired us to continually raise the bar and strive for excellence in everything we do.

Here’s to many more years of service, collaboration, and raising a glass to the finer things in life. Thank you for choosing us as your trusted wine distributor. Cheers to you, and cheers to the next chapter!

Warmest regards,

Serendipity Wines

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Serendipity Wines Strengthens Portfolio and Market Coverage, Marking a Milestone in Growth with Obvious Wines Partnership

Los Angeles, CA: Serendipity Wines has announced their acquisition of the California distribution business of Los Angeles-based Obvious Wines, and to represent their brands in the state of California.  Obvious Wines will continue to own and maintain its Obvious Wines, Loud and Clear and Après Sol wine brands and operate as an importer and marketer for boutique wineries. This new partnership is part of Serendipity’s initiative to expand their presence in California by growing their Sales Team and strengthening their diverse portfolio with the premium offerings represented by Obvious Wines. 

“Our partnership with Obvious Wines further solidifies Serendipity’s position as one of the go-to distributors in California by deepening our commitment to providing the highest quality selection of sustainable and organic wines from family producers”, said Seth Fagelman, President & CEO of Serendipity Wines, “This acquisition marks another exciting chapter in our growth story and we are eager to expand the distribution of Obvious Wines’ exceptional products to our growing customer base in California.”

Obvious Wines LLC was established in 2018 with the launch of its first brand ‘Obvious Wines’. Over time they expanded operations, becoming a national importer and brand house for new/developing wines, as well as distributor of biodynamic & organic wines in California. Brice Baillie, founder of Obvious Wines, elaborated: “This acquisition is more than a mere transfer of distribution rights; it represents a synergy of expertise and resources aimed at further growing and evolving quality product offerings. The partnership between Serendipity and Obvious Wines underscores the growing trend of strategic collaborations in the wine industry. Serendipity is a seasoned player in the wine and spirits distribution business, which will enhance and expand Obvious Wines distribution efficiency and reach in California.”

About Serendipity Wines: Serendipity Wines is a Distributor and National Importer of premium wines and spirits from family producers. Serendipity is known for having an experienced and highly professional team that puts customers first and a portfolio focused on organic, biodynamic and sustainable producers.  For over two decades, Serendipity has maintained rapid and consistent growth while staying true to its mission of bringing the world closer by delivering great terroir to your table.

About Obvious Wines: Originally from Champagne, France, founder Brice Baillie noticed a gap between an overall growing interest and love for Boutique, Vegan & Eco-friendly wines, yet high level of intimidation towards selecting and discussing them. In 2018, he decided to create an accessible and playful brand that still checked all the necessary boxes of high-quality, eco-conscious wine.

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If you’ve ever found yourself overwhelmed by the amaro section on a cocktail menu, you’re not alone. As romantic as the category sounds, it is equally beguiling— the versatility and range of this sometimes before-dinner drink, sometimes after-dinner digestif, and sometimes cocktail ingredient has been known to stump even the most seasoned beverage professional. So let’s break it down. In this article, we’ll cover Amari basics before exploring two award-winning bottles that belong in every bar (including the one you keep at home).

‘Amari’ is the plural of ‘Amaro’ in Italian, which translates to ‘bitter’. Casoni Amaro del Ciclista is available in the California Market.

Amari VS Non-Potable Bitters

A Brief History

As is the case with most spirits, it’s impossible to pin down exactly when and how Amari was born. Its origin is most commonly associated with herbalists and monasteries across Europe, spurred by technological advances in distilling in the 19th century. What probably began as a method for monks to preserve herbs (combining plants with distillate) would later become the blueprint for Amari. It’s initial uses were medicinal— macerating spices, herbs and tree bark in alcohol were found to have healing properties, specifically when it came to digestion. These early infusions were popular in Italy, where Amari has unmistakable historical ties and where it was commonly sold as a health tonic in pharmacies.

All Amari are bitter, but not all bitters are Amari. Contratto Bitter is available in the Texas market.

Today, Amaro varies widely in style, flavor and color. It can be intense or gentle, biting or soft, licorice black or London red. A majority of them are brown, ranging in hue from amber to dark earth. Some are pleasantly bittersweet while others, well, belong in Slytherin. There is no universal standard for an alcohol minimum or maximum, and the same goes for the number of botanicals permitted in any given blend. Its safe to say that the lack of regulation in Amari gives rise to discovery. Here are two bottles that not only set the bar for beverage excellence, but truly capture the tradition of this bitter herbal liqueur.

Essential Amari: Foletto

Foletto Amaro Proibito

The recipe for Amaro Proibito dates back to 1943 when Achille Foletto (Giovanni’s grandson) was working as a lieutenant in a military hospital. At a time of occupation and political uncertainty, he was determined to create a refined bitter elixir that would bring his patients hope. Achille harvested plants and fruits from around the family property, with angelica, chamomile and gentian among them. After a nine month combined maceration and percolation process, Proibito was finished with a small amount of brown sugar. He served it to soldiers in hospital basements, who savored its sweet balsamic and orange creamsicle notes in secret. Thankfully, what started out as a delicious act of resistance is now shared widely. Enjoyed in the light of day, Proibito is a delicate expression of Garda citrus, mountain florals and Dolomite herbs. Try it as a digestif for the perfect finish to a meal or even prohibition style— poured in a dimly lit bar amongst friends, up with a twist.

Whether you’re a seasoned enthusiast or a newcomer to the world of bitter liqueurs, Amari is a category that promises endless exploration. From that warm-your-bones shot of fernet in the wintertime to neon orange spritzes at brunch, the possibilities are limitless. And if you’re still confused, remember that Amari used to be considered medicine. It might just be the tonic to cure what ails ya…

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The results are in! At Serendipity, 2023 marked a year rife with rave wine & spirits reviews from critics world-wide. As we bid a fond farewell to another winning season, we thought it only fitting to commemorate the best and the brightest with our annual brag books. Whether you’re in Texas or California, please join us in warmly looking back on a year that elevated our appreciation for the extraordinary in every pour.

This year in the California market top performing regions were Alto Adige and Rioja. Tuscany was not far behind, with plenty of attention from the acclaimed Gambero Rosso Tre Bicchieri guide. A sustainability-focused winery in Campania received a special distinction from Robert Parker (the Green Emblem Award), while a fresh, minimal-intervention producer in Austria hit the Top 100 Wineries of 2023 list. Spirits & potable bitters had plenty to celebrate as well: an eighty-year-old Amaro recipe took Best in Show at the L.A. Spirits Awards while Norwegian Aquavit dominated the TAG Global Spirits Awards.

View Serendipity’s

Best of 2023:

Please note: All scores included in Serendipity’s 2023 books

were published between January and December 6th, 2023

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In partnership with Serendipity, the following wines are available in the California market.

Are You Ready to Rumble?

Even though it’s our job year-round to match wine with food, there’s something different about November that brings out the foodie in us. Gathering, building traditions, recipes practiced and perfected until they seamlessly become a part of our favorite memories— it’s easy to get excited about the season when food and wine are your love language. To celebrate, we asked a handful of our most pairing-savvy teammates to compete and send us their top wine picks for popular fall dishes. Today we’re pitting market against market in this challenge that honors one of our favorite parts of the biz. Let us know your favorite wine pairing by voting at the end of this post…

Round 1: Thomas VS Michael

What would you pair with Steak Tartare?

Thomas’ Pick: Cru Beauj

“At the risk of seeming cliché, I would pair Jacky Janodet Moulin-à-Vent with steak tartare. What grows together goes together, and all that. This lovely Cru Beaujolais (made from the Gamay grape) is shiny and fresh, but with a little more earthy and granitic edge than other Crus in the appellation… And what I love about several single Cru Beaujolais is that they’re dynamic and versatile when it comes to food pairing. This wine would be just as happy cutting through the fatty richness of other Bistro classics like Boeuf Bourguignon and Coq-au-Vin, as it would be the fruity partner to a creamy and delicate steak tartare.”

Michael’s Pick: Oregon Pinot Noir

“When I think of steak tartare I think of quality, fresh ingredients. Tangy capers, a burst of stone ground mustard, maybe an anchovy or two for that extra umami flavor and, of course, the most important part: top-grade beef. Despite all of the powerful flavors that go into this dish, the steak is the star of the show. And for a pairing, it needs a wine that is equally superior at its core– it needs Angela Vineyards Pinot Noir! This organic wine is a stunning expression of fruit from the Yamhill-Carlton District in the Willamette Valley. A subtle earthiness, ripe red fruit, and delicate herb notes match the complexity of flavors in the steak tartare. Not to mention that this Pinot has a velvety texture that, between bites, adds a craveable hint of luxury to every sip!”

Round 2: Michelle VS Leslie

What would you pair with Cioppino?

Michelle’s Picks: Paso Chardonnay & Pinot Noir

“Ahh, a San Francisco favorite!  My perfect wine pairing for the classic San Francisco Cioppino would be hands down from lovely Paso Robles: Sextant Chardonnay. The Estate Chardonnay is an unoaked offering, which is very clean, and crisp– this is a great style and such a delight to pair with Cioppino. If you are traveling to San Francisco and want to try this dish together with the wine, you can have both the Lazy Man’s Cioppino with the Sextant Chardonnay at Scoma’s Restaurant. This is a very fresh pairing but if you have a table that also enjoys red wine, may I introduce to you the Sextant Pinot Noir? This is a silky, elegant Pinot Noir, giving a different experience with the pairing– there’s more of a focus on the base of tomato and herbs. The supple tannins of this overall classic Pinot Noir from the Santa Lucia Highlands gives a nice rich accent to your tastebuds. If you left your heart in San Francisco, here is the recipe for the foodie in you: Scoma’s Lazy Man’s Cioppino!“

Leslie’s Pick: Piemontese Red

“Give me Marchesi Incisa Grignolino d’Asti! Piemontese red with seafood stew might not be your first pairing thought, but man, do Cioppino and Grignolino play well together (maybe it’s because they kinda rhyme?). Bright, lively and savory Grignolino complements the richness of the tomato broth beautifully. I love the fresh berry fruit notes of the wine against the herbs and fennel of the dish. And although Grignolino is technically a red wine, with a slight (or significant) chill, it drinks like a well-backboned rose – so it won’t clobber the delicate fresh fish and shellfish that are the star of the show. Beyond traditional holiday fare, I love the Marchesi Incisa Grignolino as a counterbalance to the heavy, richer stews and braises of the season. Grignolino is naturally high in tannin and acid so it has plenty of structure and grip and it stays light and lithe on the palate getting you ready for that next decadent bite.“

Round 3: Jordan VS Ivy

What would you pair with Mole Negro?

Jordan’s Pick: A Vibrant California Red

“What do you give the sauce that has everything? Because the 2016 Inheritance Estate Syrah by Kivelstadt Cellars has it all. And sometimes more is more. I enjoy balance and contrast in food & wine pairings and I often spend a lot of time finding the perfect foil for a dish I’m developing. But here we’re not being delicate. Sometimes bigger is better. Make no mistake, it’s a true powerhouse combination that will both delight and, perhaps even at times, overwhelm the senses. So while I’m not sure this is something I would enjoy regularly, who are we kidding? How often does one make Mole Negro? If this were a game of matchmaker we would likely be setting the stage for a doomed long-term marriage; it’s a little too much of a good thing. But for a grand occasion with select family and friends, a 12-round heavyweight bout at the table is sure to create lasting memories. Syrah’s naturally smoky, feral and brooding character has met its match here with the earthy, savory intensity of a dark mole. It’s an incendiary combination to be sure, but the wine and the sauce also share a sense of warmth, elegance, depth and complexity that provides fulfillment we are longing for.”

Ivy’s Pick: Big, Bold Zin!

“I love me some mole! I would pair La Storia Zinfandel with a mole negro. La Storia Zin has a brooding, dark, luscious jammy fruitiness and a molten hot chocolate smokiness. The tannins are soft and leave no bitterness lingering on the tongue. I think this complements the rich dark chocolate, sweetness and earthy richness of the dark mole as long as it is not too spicy. If the mole is too spicy it may increase the spicy sensation of the chili peppers. Most dark moles that I have had are not too spicy (for me anyway). I also love the sweet rich pairing of this Zin with Barbeque ribs or chicken.”

Round 4: Katherine VS Jim

What would you pair with Ramen?

Katherine’s Pick: Champagne!

“Bubbles aren’t just for brunch! As the leaves start to turn and the nights get colder, there’s nothing better than the aroma of rich, creamy ramen simmering. Although bubbles can be enjoyed anytime, day or night, I highly recommend it with a bowl of Tonkotsu Ramen. Champagne Canard-Duchene Leonie Brut pairs beautifully with its bright, fresh acidity and exotic spiciness with tiny bubbles dancing on the palate. This elegant and vegan Champagne also balances out the saltiness and richness of the broth and cuts through the pork belly fat. There are so many different types of ramen, as well, but have confidence that this taste of France can complement any style. Cheers!”

Jim’s Picks: Zippy Whites

“My usual wines with ramen are Loire Valley Sauvignon Blanc (especially Sancerre and Pouilly Fume) and Trocken Riesling. These styles of wines work because of their solid acidity and bright minerality that balance out the rich fats in the pork and the umami character of most broths. Trocken (aka ‘dry’) Riesling also has similar balancing characteristics– Riesling usually has high acidity, comparable minerality, and ample fruit. Try my top four choices from Serendipity: Yves Martin Sancerre, Dyckerhoff Reuilly Blanc, Basserman Jordan Riesling Trocken, and Stefan Muller Riesling Trocken. These wines are also great with most holiday proteins, like turkey, honey ham and pork roast.”

Who paired it better?

Let us know your faves by taking this quick pairing poll:

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In partnership with Serendipity, the following wines are available in the Texas market.

Even though it’s our job year-round to match wine with food, there’s something different about November that brings out the foodie in us. Gathering, building traditions, recipes practiced and perfected until they seamlessly become a part of our favorite memories— it’s easy to get excited about the season when food and wine are your love language. To celebrate, we asked a handful of our most pairing-savvy teammates to compete and send us their top wine picks for popular fall dishes. Today we’re pitting market against market in this challenge that honors one of our favorite parts of the biz. Let us know your favorite wine pairing by voting at the end of this post…

Round 1: Beatrice VS Rev

What would you pair with Carbonara Pasta?

Beatrice’s Pick: Island Wine!

“Three words to describe carbonara are: creamy, salty, and RICH! When choosing a wine to pair with it, I am looking for something with enough acidity to cut through the fat elements of the dish. I also want something with enough weight on the palate to withstand the richness of the dish. Cottanera Etna Bianco is a fabulous pairing with Carbonara. It’s medium to full-bodied so won’t feel flimsy when you’re drinking it and the volcanic soils that the grapes are grown on give the wine a compelling and unique structure. Plus it’s super juicy with a lot of citrus notes that balance out the creamy dish. I also think Etna Bianco would be a brilliant choice when selecting your Thanksgiving wine!“

Rev’s Pick: Piedmont’s Secret Weapon

“I would pair a classic carbonara with San Silvestro Fossili Gavi del Comune di Gavi DOCG 2022. When I’m going for something more classic and not a daring pairing, I lean to the old adage “What Grows Together, Goes Together.” Gavi is a rounder white wine made from the Cortese grape and, when made by San Silvestro on their fossil soil beds, the wine picks up a unique minerality not unlike Sancerre. The soft and bright notes of peach and orange blossom, alongside this sharp minerality, help to cut through what can often be a very heavy dish, but it’s rounder texture also holds up with the fat of the guanciale in traditional Carbonara.“

Round 2: Sam VS Leslie

What would you pair with Mussels and Fries?

Sam’s Pick: El Dorado Gold

“My wine would be Skinner Picpoul Blanc! It’s bright, crisp and smooth floral notes that pairs perfectly with light seafood dishes and lean protein. Skinner Picpoul Blanc captures the richness of the whole plate and at the same time brings out the freshness of the herbs and quality of the mussels. This wine would also sing alongside fried calamari, raw oysters or even sushi.“

Leslie’s Pick: A Seafarer’s Dream

“If we’re talking about Mussels, there is no better place to go than Neptune’s Garden itself – Pays Nantais on the Atlantic Coast of France. The Classic Muscadet from Domaine de l’Ecu is my go-to. Like a citrus and pear scented seabreeze, this wine elevates and enhances the simple Mussels & Frites whisking you away to a seaside locale. Muscadet can often be a little simple and flat. That is not the case with Domaine de l’Ecu. Wild yeast fermentation and extended lees aging bring an exciting complexity and depth to the juice. And their low-intervention, biodynamic practices allow the grape and the land to shine in full glory. Bring on the crusty bread for soppin’ and open another bottle!“

Round 3: Bryce VS Polo

What would you pair with Mole Negro?

Bryce’s Pick: A Rare Italian Red

“My preferred pairing for delicious mole negro is Cantine Barbera Ciatu (from the Alicante grape). Great wine and food pairings often either complement or contrast with the flavors. Ciatu, meaning “breath,” in the Sicilian dialect, does both. It is both lush, with deep, spicy flavors, and also subtly dry, with lean acidity and bright aromas.  Mole negro gets its name from the dark, charred and almost burnt flavors of darkly-fried chiles and well-toasted herbs and spices. Yet, it is enhanced and made more complex by the addition of toasted sesame and almonds; cooked pineapple, apple, raisins and banana; and, of course, dark, bitter chocolate. The dried fruit and baking spices present in the Ciatu beautifully complement the cloves and allspice berries in the mole, while the ripe red fruit of the Alicante wine contrasts intimately with the earthy char of peppers and nuts.  Finally, the lush texture and bitter-sweetness of the mole, almost a meal in itself, is balanced by the firm acidity of the wine.“

Polo’s Pick: Mexican Bubbly

“Mole Negro is a favorite dish of mine that I grew up with! I never thought about pairing something with it so I was excited to sit and think about what would go great with this dish… After thinking about the layers of flavors and mouthfeel that mole consists of I landed on an unexpected wine– something also Mexican, Vinaltura Espuma Bajío Rose. The thick dark rich flavor of the mole will be delightfully cut by the sparkling acidity of the wine.  This wine doesn’t present a bold body that will conflict with the thicker mole sauce but rather has fruit forward notes and a brioche taste that will complement it. I’m extremely excited to see Mexican wine paired with such an iconic Mexican dish!”

Round 4: Sierra VS Matt

What would you pair with Holiday Stuffing?

Sierra’s Pick: Riesling That’ll Have You Giving Thanks

“Jurtschitsch Riesling Zobinger Heiligenstein! Riesling’s natural acidity helps balance out the richness of stuffing. The wine’s fruity and floral notes harmonize with the various ingredients in stuffing (such as sage and thyme). It also essentially cleanses your palate between bites. As a bonus, Riesling pairs with almost anything during Thanksgiving. Green bean casserole would be another stellar pairing.”

Matt’s Pick: Taste the Tradition…

“For this Thanksgiving I have a family member from the Boston area who will be attending and they always bring an Oyster Stuffing to accompany the standard Texas cornbread stuffing that we have at our house. For this dish, my go to has been for a number of years the Il Monticello ‘Groppolo’ Vermentino. Love the herbal characteristics and high acid that it provides that cuts into the stuffing, and it works well with mashed potatoes and gravy and the Turkey, too (although let’s face it, Thanksgiving is ALL ABOUT THE CARBS!!!  I might have just 1 slice of Turkey).“

Who paired it better? Let us know your faves by taking this quick pairing poll:

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