{"id":84180,"date":"2008-12-01T00:00:00","date_gmt":"2008-12-01T00:00:00","guid":{"rendered":"http:\/\/www.sunset.com\/food-wine\/wine-pairings"},"modified":"2025-08-01T16:18:00","modified_gmt":"2025-08-01T23:18:00","slug":"food-wine-wine-pairings","status":"publish","type":"page","link":"https:\/\/www.sunset.com\/food-wine\/wine-pairings","title":{"rendered":"Wine & Drinks"},"content":{"rendered":"
\n
\n
\n
\n\n \n\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"The latest wine news, perfect food and drink pairings, and more tips to taste like a pro","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"landing-page.php","meta":{"_acf_changed":true,"_should_modify_publish_date":false,"footnotes":""},"categories":[7,29],"tags":[],"layout":[67],"class_list":["post-84180","page","type-page","status-publish","hentry","category-food-wine","category-wine-pairings","layout-article"],"acf":{"display_row_fields":"yes","page_subheadline":"The latest wine news, perfect food and drink pairings, and more tips to taste like a pro","display_row_1":"yes","stories_row_1_top":[{"ID":190865,"post_author":"98","post_date":"2025-07-29 03:00:00","post_date_gmt":"2025-07-29 10:00:00","post_content":"\n

As far as we\u2019re concerned, wine and cheese is like the salt and pepper of pairings<\/a>. A great glass of vino and charcuterie board<\/a> are in lockstep, making it almost unnatural to have one without the other. But which are the best cheese pairings? After all, with so many cheeses and<\/em> varietals to choose from, finding the perfect match can feel like a huge undertaking. But, if you ask food and beverage pros, it doesn\u2019t have to be that way. According to Chef Jesse Mallgren, who is the executive chef at Jordan Vineyard & Winery<\/a> in Healdsburg, it\u2019s all about taking chances.<\/p>\n\n\n\n

\u201cEveryone\u2019s palate is different, and the most important thing is to have fun exploring different pairings,\u201d he explains. \u201cEven if a combination doesn\u2019t quite work, it can spark great conversation and help you discover which flavor profiles you like and don\u2019t like together.\u201d<\/p>\n\n\n\n

Chef Patrick Prager, executive chef of Silverado Resort<\/a> in Napa Valley<\/a>, agrees but cautions there are some small adjustments that can \u201cmake a big difference\u201d in how both the wine and cheese show up in a pairing. \u201cTake your cheese out of the fridge at least an hour before serving to let it soften and open up, just like you might decant a wine,\u201d he recommends. \u201cRoom temperature brings out the nuance and texture, making the pairing much more expressive.\u201d Another tip to follow? Add complementary bites. Nuts, dried fruit, and even crackers can help round out the experience.<\/p>\n\n\n\n

While the ultimate wine and cheese pairing might<\/em> be subjective, you\u2019re still probably looking for a place to start. To help, a few insiders are sharing the mouthwatering combinations that always have them begging for more.<\/p>\n\n\n\n

\"Jordan
A pairing at Jordan Winery.<\/figcaption>

Kendall Busby<\/p><\/figure>\n\n\n\n

Love Chardonnay? Feast on Fromage Blanc<\/h2>\n\n\n\n

You don\u2019t need to go to a specialty shop to find a delicious duo: Mallgren says Chardonnay and fromage blanc go great together. \u201cThe Jordan Chardonnay<\/a> is made in a Burgundian style with subtle oak, crisper minerality, and bright acidity on the finish that pairs beautifully with soft cheeses,\u201d he explains.\u00a0<\/p>\n\n\n\n

Fromage blanc is pretty easy to find at the grocery store, but you can always make store-bought feel special. For an insta-zhuzh, Mallgren suggests Cervelle de Canut<\/a>, a classic French fromage blanc spread elevated with toasted Sicilian pistachios, thyme, and a crunchy, savory garnish. \u201cIts creamy texture and delicate balance of salty and nutty flavors make it a versatile accompaniment to our food-friendly chardonnay,\u201d he says.\u00a0<\/p>\n\n\n\n

Love Sauvignon Blanc? Go for Goat Cheese<\/h2>\n\n\n\n

Since some Chardonnays can taste ultra-oaky, some wine drinkers might find Sauvignon Blanc an easier-to-pair grape. In that case, grab some goat cheese. \u201cThe tangy, fresh flavors of goat cheese are nicely complemented by the citrusy and grassy notes of Sauvignon Blanc, creating a bright and refreshing combination,\u201d explains Chef Forest Kellogg, estate chef at J Vineyards & Winery<\/a> in Healdsburg. If you want to add a little oomph to this pairing<\/a>, try drizzling light, floral-forward honey over the cheese and add some dried apricots.<\/p>\n\n\n\n

Love Champagne?\u00a0 Try It with Triple Cream\u00a0<\/h2>\n\n\n\n

It doesn\u2019t matter if you enjoy a glass on its own<\/a> or with scrumptious seafood<\/a>, one thing\u2019s for certain: Bubbles are basically always a good idea. If you want to pair your sparkling sip with cheese, Chef Mallgren points to triple cream. \u201cIt\u2019s a standout pairing that lies in the contrast of the creamy, rich texture of the cheese balanced by the crisp bubbly Champagne,\u201d he explains. By definition, triple cream is a cheese that has extra cream and contains more than 75 percent fat so look for mascarpone as well as certain types of Brie and Camembert. \u201cThe richness of Brie calls for a sharper sparkling wine to slice through this creamy texture,\u201d Chef Kellogg says. (Psst\u2026 if \u201ctriple cream\u201d is mentioned on the label, it\u2019ll be a great fit.)  <\/p>\n\n\n\n

\"Wine

courtneyk\/Getty Images<\/p><\/figure>\n\n\n\n

Love Big, Bold Cabernet? Exercise Caution<\/h2>\n\n\n\n

Craving a glass of cabernet sauvignon with a silky, creamy cheese? Not so fast. \u201cFull-bodied reds can clash with many cheeses, especially the delicate or creamy ones,\u201d Chef Prager says. \u201cThey don\u2019t play well with high-fat, bloomy-rind, or fresh cheeses, which lack the protein and salt to balance the wine's structure.\u201d The tannins you typically taste in a Cabernet Sauvignon or Syrah, he explains, can overwhelm soft cheeses and create an unpleasant metallic or chalky taste. \u201cA better approach is to save big reds for firm, aged cheeses like aged gouda, cheddar, or Parmigiano-Reggiano,\u201d he explains.<\/p>\n\n\n\n

Love Pinot Noir? Chow Down on Cheddar<\/h2>\n\n\n\n

Speaking of cheddar, Chef Prager says Pinot Noir works well with this hard cheese. He particularly enjoys a glass of Pinot with cheddar and apple tart\u2014layers of cheddar cheese mousse, apple compote, aged cheddar crumble, and dehydrated cheddar powder. \u201cThe richness and sharpness of cheddar play beautifully with the tart-sweet apple,\u201d he says. \u201c[Try] a Pinot Noir with finesse and acidity, like Lichen Estate Pinot Noir<\/a> or Flowers Pinot Noir<\/a>.\u201d\u00a0<\/p>\n\n\n\n

\"\"

Thomas J. Story<\/p><\/figure>\n\n\n\n

Still Undecided? Have Fun<\/h2>\n\n\n\n

Don\u2019t worry if you didn\u2019t see a duo that whets your appetite: These pros are all about experimenting with pairings. For guidance, Chef Prager points that what grows together often goes together. \u201cRegional pairings are often naturally harmonious because the wine and cheese share a sense of place,\u201d he says. For example, manchego with Rioja (Tempranillo) from Spain or Pecorino Toscano with a rustic Chianti from Tuscany.\u201d<\/p>\n\n\n\n

Meanwhile, winemaker Sam Bilbro has a \u201clooser\u201d approach. \u201cPair whatever it is you like and enjoy it,\u201d says Bilbro, who works for Overshine Wine Co., a wine hospitality group that includes brands like Idlewild<\/a>, Overshine<\/a>, and Comunit\u00e0<\/a>. \u201cThink about contrast like a crisp wine with a creamy cheese or echo [flavors] with a nutty wine and an aged cheese. But mostly, keep it loose.\u201d\u00a0<\/p>\n\n\n\n

At parties, Bilbro loves to wow a crowd with \u201cheaping plates of salumi and cheese\u201d so everyone can find a winning combo. \u201cThat kind of shared experience tends to create the most surprising and delightful pairings naturally,\u201d he reasons. \u201cThis pairs beautifully with the mix of a lineup of wines where it\u2019s more about the moment than the match.\u201d<\/p>\n\n\n\n

But remember: Pairings are subjective, so make sure you like what you\u2019re eating and<\/em> drinking.<\/p>\n\n\n\n

\u201cStart with what you like, and take note of what you smell, taste, and feel,\u201d says Chef Kellogg. \u201cFrom there, try the same wine with a few different cheeses to see how those flavors alter your experience tasting the wine.\u201d<\/p>\n","post_title":"These Are the Perfect Wine and Cheese Pairings, According to Chefs","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"best-wine-and-cheese-pairings","to_ping":"","pinged":"","post_modified":"2025-08-01 22:33:54","post_modified_gmt":"2025-08-02 05:33:54","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=190865","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"}],"stories_row_1_bottom":[{"ID":189445,"post_author":"98","post_date":"2025-07-10 03:00:00","post_date_gmt":"2025-07-10 10:00:00","post_content":"\n

Wine is more than a tasty beverage you order at a restaurant<\/a> or pair with seafood<\/a>. If you ask us, a great vino is essentially geography in a bottle: Factors like soil, elevation, and climate all work together to create the terroir, or the environment that the wine is grown in and which ultimately inform its notes and aromas. It\u2019s these small details that are why Pinot Noir from Oregon\u2019s Willamette Valley<\/a> tastes different from the same varietal grown in California\u2019s Russian River Valley. <\/p>\n\n\n\n

Napa<\/a> and Sonoma<\/a> might be the go-to places to sip on the West Coast, but if you want to expand your palate, you might want to make the trek to an underrated wine region. Not only can you better understand all the nuances of your go-to grape, but you can also use this as an opportunity to check out some stunning, multi-sensory tasting rooms.<\/p>\n\n\n\n

But where to? With so many wineries to peruse, planning a cheersworthy itinerary might be easier said than done. To help, we\u2019ve found five lesser-known regions to consider\u2014plus wonderful wineries to check out while you\u2019re there.<\/p>\n\n\n\n

Philo, California<\/h2>\n\n\n\n
\"\"

Navarro Vineyards & Winery<\/p><\/figure>\n\n\n\n

If you\u2019re a regular in Napa or Sonoma Valley, keep driving all the way up to Anderson Valley. It\u2019s just under 100 miles north of Sonoma\u2014so it\u2019ll take you some time to get there\u2014but it\u2019s well worth the schlep. Here, a cool coastal climate and diverse soils are particularly good for sparkling wine as well as white varietals like Riesling, Chardonnay, and Sauvignon Blanc. Similar to Napa and Sonoma, the valley is packed with smaller towns, but Philo is dotted with some truly terrific tasting rooms.<\/p>\n\n\n\n

Where to Taste:<\/strong> There\u2019s no shortage of wine at Navarro Vineyard & Winery<\/a>, the oldest original-family-owned vineyard in Anderson Valley. When husband-wife duo Ted and Deborah Bennett opened the property in 1973, they wanted to re-create the delicious wines they loved from Alsace, France, in California. Now? Navarro is rife with Chardonnay, Sauvignon Blanc, Pinot Noir, and more. Pro tip: Order a glass of the Gew\u00fcrztraminer,<\/a> which has a delightful, floral taste.<\/p>\n\n\n\n

Carmel, California<\/h2>\n\n\n\n
\"Folktale

Folktale Winery & Vineyard<\/p><\/figure>\n\n\n\n

Carmel<\/a> might be known for its robust marine life and champion-worthy golf course, but don\u2019t discount its wine scene. Located about 120 miles south of San Francisco<\/a>, this coastal area\u2019s mineral-rich soil delivers flavorful, full-bodied wines. Since Carmel is so close to the water, this cooler climate is an excellent match for Chardonnay and Pinot Noir.<\/p>\n\n\n\n

Where to Taste:<\/strong> With a bounty of different wine types\u2014classics like Chardonnay and Pinot Noir as well as blends, sparkling, and an aromatic Syrah\u2014Folktale Winery & Vineyards<\/a> has something to intrigue virtually every oenophile. You might come to Folktale for its variety, but it has so much more to offer. Nestled on 15 acres of sustainably farmed grounds and pristine gardens, the property has an idyllic, storybook feel from the moment you arrive. A stylish sip, if you will.<\/p>\n\n\n\n

Paso Robles, California<\/h2>\n\n\n\n
\"DAOU

DAOU Vineyards<\/p><\/figure>\n\n\n\n

As the saying goes, variety is the spice of life\u2014which is why you\u2019ll want to beeline it to Paso Robles<\/a>. Sandwiched between San Francisco and Los Angeles, and about 14 miles from the Pacific Ocean\u2019s coastline, this new-to-many area is blessed with a bunch of microclimates. Not only is it possible to grow a handful of varietals like Chardonnay and Cabernet Sauvignon, but the ocean breeze cools down the area\u2014and helps preserve the grapes\u2019 acidity in the process.<\/p>\n\n\n\n

Where to Taste:<\/strong> Perched on top of its eponymous mountain, DAOU Vineyards<\/a> is arguably the crown jewel of the area. First-timers can enjoy a tour of the grounds or sip directly from a barrel, while a proper tasting will give you access to beloved varietals like Chemin de Fleurs<\/a> or its marquee Soul of a Lion<\/a>. Hungry? Chef Spencer Johnson has a seasonal culinary program, which often features duck confit and pan-seared scallops.<\/p>\n\n\n\n

Moab, Utah<\/h2>\n\n\n\n
\"Spanish

Spanish Valley Vineyard & Winery<\/p><\/figure>\n\n\n\n

We know what you\u2019re thinking: Utah<\/a>? Really<\/em>? Unlike many other regions on this list, the landlocked state isn\u2019t blessed with a coastal breeze. However, its higher elevation and volcanic soil creates some dynamic and slightly herbaceous vino. Plus, the high desert climate lays a delicious foundation for Tempranillo or Albari\u00f1o.<\/p>\n\n\n\n

Where to Taste:<\/strong> After a long day hiking at Canyonlands or Arches National Park, treat yourself to a tasting at Spanish Valley Vineyard & Winery<\/a>. Located a few miles from both outdoorsy sites, this tasting room offers small-batch varietals like Cabernet Sauvignon and dry Riesling. Feeling adventurous? Grab a bottle of the winery\u2019s cherry wine. While Spanish Valley is open every day from 2 p.m. to 7 p.m., go later in the day. That way, you can enjoy the sunset\u2014and, if you\u2019re lucky, live music\u2014with a glass of wine in hand.\u00a0<\/p>\n\n\n\n

Cornville, Arizona<\/h2>\n\n\n\n
\"Page

Page Spring Cellars<\/p><\/figure>\n\n\n\n

Believe it or not, Arizona is yet another desert location that is a wine lover\u2019s diamond in the rough. Here, volcanic soil and higher elevation work together to serve up effortlessly earthy pours. It\u2019s also worth noting that the desert climate\u2014hot in the day, cold at nights\u2014helps the grapes retain their acidity. (Fun fact: That dramatic temperature change is very similar to Argentina\u2019s Mendoza wine region.)  While Cornville isn\u2019t exactly a household wine region, it has a bunch of revered wineries in case you want to indulge in a few tastings!<\/p>\n\n\n\n

Where to Taste: <\/strong>Tucked along a shaded creek in Arizona\u2019s high desert, Page Springs Cellars\u2019s<\/a> sustainably minded winery offers a uniquely immersive experience. On occasion, this property does source grapes from New Mexico and California; however, most of the fruit is grown in three estate vineyards right in Arizona. Page Springs Cellars trades in the Pinots and Chardonnays for a roster of less well known varietals: Expect some yummy blends made with Barbera, Mourv\u00e8dre, and Grenache, among others.<\/p>\n\n\n\n

While you\u2019re there, enjoy an estate tour, guided wine tastings<\/a>, or curated lunch and dinner menu. For a more relaxed setup, picnic-friendly provisions are also available, offering a snack and sip set against a backdrop of vineyard views and creekside desert beauty.<\/p>\n","post_title":"These Under-the-Radar Wine Regions Deserve a Visit","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"underrated-wine-regions","to_ping":"","pinged":"","post_modified":"2025-07-10 15:44:19","post_modified_gmt":"2025-07-10 22:44:19","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=189445","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":190235,"post_author":"98","post_date":"2025-07-17 03:00:00","post_date_gmt":"2025-07-17 10:00:00","post_content":"\n

There\u2019s a reason why people say the best things in life age like fine wine. We know, waiting to uncork<\/a> that buttery Chardonnay or juicy Zinfandel might require unparalleled patience. But if you give most varietals a few years to grow up, they\u2019ll come into their own and show you all the best parts of their personalities. <\/p>\n\n\n\n

\u201cIt allows the wine to evolve beyond its primary fruit flavors and structure,\u201d says Maggie Kruse, Winemaker at Jordan Vineyard & Winery<\/a> in Healdsburg, California. \u201cA well-crafted wine continues to develop over time and its personality evolves in a way that leads to more expression, increased aromatic complexity, and softer textures.\u201d<\/p>\n\n\n\n

However, unless you\u2019re a certified sommelier<\/a>, aging wine can kind of feel like a major guessing game. Well, until now that is. While industry insiders agree wine has no strict expiration date, they\u2019re sharing their pointers for aging vino like a pro.<\/p>\n\n\n\n

\"Red

AsiaVision\/Getty Images<\/p><\/figure>\n\n\n\n

Prioritize Tannins and Acidity<\/h2>\n\n\n\n

\u201cAs wine consumers, we often see wine through a \u2018drink now\u2019 lens,\u201d explains Sam Bogue, beverage director of Flour + Water Hospitality<\/a> in San Francisco. \u201cWhile many wines are made for this 'pop and pour' market, a wide range will benefit from time in bottle.\u201d Plenty of varietals have aging potential, but wines with tannins and higher acidity will taste even better over time. <\/p>\n\n\n\n

Tannin, which is most prominent in red wine<\/a>, is a naturally occurring compound called a polyphenol that creates a drying or puckering sensation in the mouth. In general, aging brings more harmony and some softer edges to red wines. \u201cOver the first couple of years in bottle, flavors become more integrated or interwoven rather than standing apart distinctly,\u201d explains Tim Bell, director of winemaking at Dry Creek Vineyard<\/a> in Healdsburg. \u201cTannins can soften, making a wine rounder or velvety.\u201d<\/p>\n\n\n\n

Don\u2019t discount acid, either. \u201cMuch like lemon juice keeps an avocado from browning, acidity helps protect wine over time,\u201d Bogue explains. Not sure how to suss out a bottle with high tannins or high acid? Bogue recommends varietals like Nebbiolo from Barolo, red Bordeaux blends, or white Burgundy. For something more local, Bell is partial to aging Zinfandels and Cabernets.<\/p>\n\n\n\n

\"Pouring

Instants\/Getty Images<\/p><\/figure>\n\n\n\n

Go for the Long-Haul with Reds\u00a0<\/h2>\n\n\n\n

So, how long should<\/em> you age your wine? \u201cThere\u2019s no one-size-fits-all answer,\u201d Bogue admits.  \u201cGrape variety, terroir, and winemaking style all influence aging potential.\u201d That said, he says, red wines tend to age the longest because of their tannins, which act as a natural antioxidant. While most reds will age nicely over five to seven years, you might see others holding up decades later. Meanwhile, whites<\/a> tend to improve over two to four years. \u201cRos\u00e9, contrary to popular belief, can also evolve nicely in some cases for a few years,\u201d he adds. <\/p>\n\n\n\n

Since the aging time frame spans over years<\/em>, there\u2019s plenty of room for error. Whether you\u2019re buying bottles<\/a> from a delicious tasting or perusing your local shop, you can always ask a professional for their advice. However, if you want to understand the aging process first hand\u2014and have the budget and storage space\u2014Kruse recommends buying a few bottles of your favorite varietal. <\/p>\n\n\n\n

\u201cOpen the first bottle right away, take detailed notes, and reflect on what you enjoy\u2014or don\u2019t enjoy,\u201d she explains. \u201cThen, open a new bottle every few years, continuing to observe how the wine evolves over time. This hands-on experience is one of the most rewarding ways to discover your ideal wine maturity.\u201d<\/p>\n\n\n\n

\"Wine

slpu9945\/Getty Images<\/p><\/figure>\n\n\n\n

Don\u2019t Skimp on Proper Storage<\/h2>\n\n\n\n

Speaking of storage? In order for your wines to age well, they must be placed in a cool, dark place. Bell says a temperature-controlled environment that holds the wine at a steady 58 to 62 degrees Fahrenheit is ideal, but there are plenty of suitable spaces in your home. \u201cA cool cellar under your house or a cool basement can work well,\u201d he explains. \u201cA closet in the coolest part of your house or apartment can also work, especially if you keep the wine in a box to prevent light exposure.\u201d<\/p>\n\n\n\n

Kruse also recommends placing your bottles somewhere with consistent humidity. \u201cThis helps keep the corks from drying and shrinking, which in turn protects the wine from oxidation by maintaining a tight seal,\u201d she says. <\/p>\n\n\n\n

Another tip: Never, ever store your wine bottles upright. \u201c[They] should always be stored on their sides, so the wine stays in contact with the cork,\u201d Kruse adds. \u201cThis helps create a liquid seal, preventing the cork from drying out.\u201d<\/p>\n\n\n\n

\"White

Maria Korneeva\/Getty Images<\/p><\/figure>\n\n\n\n

Watch out for Red Flags<\/h2>\n\n\n\n

Drinking your wine too soon means your bottle won\u2019t live up to its fullest potential. At the same time, over-aging your varietal means you\u2019ll be sipping on spoiled wine. While you won\u2019t fully<\/em> know whether your vino is too young, too old, or just right until you taste it, there are a few cues that might clue you in on its maturity. <\/p>\n\n\n\n

For starters, keep a close eye on the closure\u2014and look for wine seeping from the end of the cork. \u201cIt indicates an improper seal,\u201d says Bell. \u201cIt might be best to open that wine sooner rather than later, as the cork may be letting in more air than is ideal.\u201d Seepage can also mean the cork is dried out, which will compromise the wine. Though rare, Bell says a cork that appears to be \u201cpushed out of the bottle\u201d might be a sign that your wine is stored in a climate that\u2019s too warm.<\/p>\n\n\n\n

Meanwhile, Bogue recommends checking the contents of your bottle. \u201cIf you see a significant gap between the wine level and the cork\u2014known as \u2018ullage\u2019\u2014it could indicate poor storage and potential oxidation,\u201d he says. <\/p>\n\n\n\n

Color is another great indicator that your wine is ready to drink. \u201cIf you are aging white wines in clear glass bottles, you can see if the color is getting darker and more golden, which is a sign the wine is mature,\u201d Bell notes. \u201cWith reds, it\u2019s harder to see color changes unless you pour yourself a glass. You will see the color getting redder, even turning a \u2018brick red\u2019 color, and becoming lighter or less saturated.\u201d<\/p>\n\n\n","post_title":"How Long Should You Age Your Wine For? Here's What the Pros Say","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"how-long-to-age-wine","to_ping":"","pinged":"","post_modified":"2025-07-22 10:37:56","post_modified_gmt":"2025-07-22 17:37:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=190235","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":190244,"post_author":"98","post_date":"2025-07-16 03:00:00","post_date_gmt":"2025-07-16 10:00:00","post_content":"\n

You rarely forget the first cocktail of the vacation<\/a>. Whether it\u2019s the little rum shooter on a tray they give you at check-in or the spritz by the pool, memories of the long flight fading as the sun starts to develop your tan. We\u2019re lucky that the world of drinks and spirits is such as it is today. Hundreds of impressive distilleries and brands are creating spirits that are the foundation for delicious cocktails that are true to place, thanks to talented bartenders combining great technique<\/a> and local ingredients in the glass.<\/p>\n\n\n\n

That\u2019s what this issue is all about: a celebration of drinks that transport us even more into the here and now when we\u2019re on vacation near or far from home. From Mexico, to Mendocino<\/a>, to Hawaii, and beyond, you\u2019ll find drinks to suit every taste and every moment on your travels. And, as we do every year, we honor the winners of the annual Sunset International Spirits Competition<\/a>. These are the brands that make all this possible. Let us toast the winners, the spirits fans, and the travelers who know that every transcendent trip truly begins with the first sip.<\/p>\n\n\n","post_title":"The Best Cocktails and Spirits in the West Right Now\u2014Read Our 2025 Spirits Issue","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"2025-spirits-issue","to_ping":"","pinged":"","post_modified":"2025-07-19 15:38:24","post_modified_gmt":"2025-07-19 22:38:24","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=190244","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"}],"display_row_2":"yes","header_row_2":"Be Your Own Mixologist","number_of_stories_row_2":"4","stories_row_2":[{"ID":168950,"post_author":"98","post_date":"2024-05-31 03:15:00","post_date_gmt":"2024-05-31 10:15:00","post_content":"\n

If it feels like tequila<\/a> is on the tip of everyone\u2019s tongue (and in everyone\u2019s glass), you\u2019re not wrong. There\u2019s been a boom in popularity for the agave-based spirit, with countless celebrity brands taking over the top shelf. But there\u2019s so much more to this fermented beverage, which the Aztecs believed connected them to the gods. Victor Itza Pacheco, a certified sommelier and leader of the mezcal and tequila tastings at the Four Seasons Resort Los Cabos Costa Palmas<\/a>, shares his top five tips for navigating Mexico\u2019s most nuanced spirit this summer.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Know Your Variety<\/h2>\n\n\n\n

\u201cTo be considered tequila, the agave must come from the appellation of origin. There are 299 different types of agave, but only the Blue Weber variety is used for tequila,\u201d says Pacheco. \u201cIf these conditions are not met, we are talking about mezcal<\/a>, which also comes from agave juice, or other agave-related beverages, such as pulque.\u201d<\/p>\n\n\n\n

Go Beyond Jalisco<\/h2>\n\n\n\n

While many people recognize the spirit as being from the town of Tequila, the UNESCO World Heritage site located in Jalisco, Pacheco emphasizes that tequila is allowed to be produced in five states of the Mexican republic: Jalisco, Michoac\u00e1n, Tamaulipas, Nayarit, and Guanajuato. (Corralejo is one of the famous producers in the latter state.)<\/p>\n\n\n\n

\"Four
A tequila tasting at Four Seasons Los Cabos Costa Palmas.<\/figcaption>

Four Seasons Los Cabos Costa Palmas<\/p><\/figure>\n\n\n\n

Taste the Rainbow<\/h2>\n\n\n\n

Simply put, the basic breakdown of various styles, according to Pacheco, is this: \u201cTequila blanco is colorless, bottled shortly after distillation, and its alcohol content has been adjusted with water. Young or gold tequila is the result of blending tequila blanco with aged tequila. It is one of the tequilas that can go through a process of abocado<\/em> to soften its flavor by adding colorants, oak or oak extract, glycerin, or sugar-based syrup. Reposado tequila undergoes a maturation process of at least two months in oak or oak barrels, giving it a smooth flavor and aroma, as well as a pale golden color. Like tequila reposado and tequila joven, tequila a\u00f1ejo can go through an abocado process, but the standard requires that it be subjected to a maturation process of at least one year in oak or oak barrels. Due to the maturation process, a\u00f1ejo obtains an amber color and a mild wood flavor. Tequila extra a\u00f1ejo has a maturation process of at least three years, during which it must be in direct contact with the wood of the oak and oak barrels.\u201d<\/p>\n\n\n\n

Clear as Crystal<\/h2>\n\n\n\n

An insider tip is to try cristalinos, which are slowly entering the American market, but have been popular in Mexico for the past decade or so. \u201cYou must try cristalino tequilas, which have undergone a prolonged maturation process and before being bottled are subjected to a filtering process, mainly with activated charcoal,\u201d says Pacheco. This removes the color and elevates the floral and fruity notes of the spirit.<\/p>\n\n\n\n

\"Four
In-room margaritas at Four Seasons Los Cabos Costa Palmas.<\/figcaption>

Four Seasons Los Cabos Costa Palmas<\/p><\/figure>\n\n\n\n

Mix Accordingly<\/h2>\n\n\n\n

\u201cI suggest cocktails or margaritas<\/a> be made with tequila blanco. Tequila reposado should be enjoyed on the rocks with a slice of orange. Tequila a\u00f1ejo is perfect neat. Sip tequila extra a\u00f1ejo as a digestive or drink it with a cigar at the end of dinner.\u201d<\/p>\n\n\n\n

Break the Mold<\/h2>\n\n\n\n

Agave is usually associated with tequila; however, other beverages can be made with it. Look into sampling mezcal, pulque, sotol, raicilla, and bacanora if they offer it at your local bar. <\/p>\n\n\n\n

And instead of opting for your traditional margarita, try sipping a paloma<\/a>, made with tequila, lime juice, and grapefruit soda. \u201cAnother great option is the cantarito, a refreshing Mexican drink from the town of Tequila, Jalisco, that is the perfect combination of tequila, fresh citrus juices, and citrus soft drinks,\u201d says Pacheco. It\u2019s served in a traditional clay vessel with a Tajin rim, and it\u2019s absolutely worth trying. <\/p>\n\n\n","post_title":"How to Order the Perfect Cocktail on Vacation","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"how-to-enjoy-tequila","to_ping":"","pinged":"","post_modified":"2024-05-31 12:13:51","post_modified_gmt":"2024-05-31 19:13:51","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=168950&preview=true&preview_id=168950","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":167454,"post_author":"98","post_date":"2024-03-06 03:15:00","post_date_gmt":"2024-03-06 11:15:00","post_content":"\n

Eating out isn\u2019t all complimentary bread baskets and scoring a prime-time reservation at the coolest new restaurant<\/a>: Not only do you have to scan through the menu to find the very best dish, but you also need to pick a great glass of vino to pair with it. (And, if you\u2019ve seen some wine lists, that mere decision can be a complete doozy.)<\/p>\n\n\n\n

\u201c\u200b\u200bWine enhances the entire dining experience,\u201d explains Guillaume Large, winemaker at R\u00e9sonance Wines<\/a> in Willamette Valley<\/a>, Oregon. \u201cSelecting a bottle for the table is an important decision because it will drive the direction of the meal and the direction of the conversation.\u201d <\/p>\n\n\n\n

If you\u2019re looking for some pointers, you\u2019ve come to the right place. Below, two experts are sharing their insider tips and tricks to ordering wine like a pro. It doesn\u2019t matter if you end up with a glass of red<\/a>, white, or ros\u00e9, the right varietal can change everything<\/em>. <\/p>\n\n\n\n

\u201cIt\u2019s fine to drink what you like and what you\u2019re familiar with,\u201d Large explains. \u201cBut considering what you will eat and how the characteristics in the wine will complement your food will open the door for magic.\u201d<\/p>\n\n\n\n

\"Overhead<\/a>
Food and wine from Valley in Sonoma.<\/figcaption>

Thomas J. Story<\/p><\/figure>\n\n\n\n

1. Understand the Menu<\/h2>\n\n\n\n

Admittedly, looking at a lengthy wine list may seem a tad overwhelming, but don\u2019t worry: They\u2019re often organized with your palate and environment in mind. \u201cWines usually appear from lightest to fullest-bodied, progressing in color, giving you a subtle hint for how to order wine at a restaurant,\u201d says Maggie Kruse, winemaker at Jordan Vineyard & Winery<\/a> in Healdsburg, California. \u201cStart with bubbles, then order a crisp white or ros\u00e9 with your lighter course before a fuller-bodied red or rich white wine with your main course.\u201d So, if you\u2019re dining al fresco<\/a> during the dog days of summer, you might want to keep your attention to the upper half of the menu. In fact, Kruse adds that some sommeliers<\/a> get creative with restaurant wine lists and organize the wines by flavor and body\u2014including adjectives like racy, bright, or silky\u2014which make how you read a wine list even easier. <\/p>\n\n\n\n

2. Follow the Flavors <\/h2>\n\n\n\n

Unless you\u2019re grabbing a quick glass of wine, you\u2019ll want to make sure your vino pairs nicely with your entr\u00e9e. Translation: The flavors of your meal will play a major<\/em> role in your wine pairing<\/a>. \u201cWines with higher acidity can cut through spicy or creamier dishes to cleanse and refresh your palate\u2014making your next bite even more delicious than the last,\u201d says Kruse, citing white grapes like Chardonnay. Of course, there\u2019s always a time and place for Pinot Noir or Cabernet Sauvignon. \u201c[Red wines] have the tannins, black fruit, spicy notes, so immediately this is going to require food that is a little bit more generous, with texture,\u201d Large says. \u201cMeat, for example.\u201d<\/p>\n\n\n\n

If you\u2019re torn between a couple options, remember that what grows together often goes together. In other words, a Super Tuscan would go excellently<\/em> with a heaping plate of spaghetti and meatballs.<\/p>\n\n\n\n

3. What Does Your Sauce Say?<\/h2>\n\n\n\n

Still, pairing a wine\u2019s aromas with the flavors of your entr\u00e9e can feel a tad intimidating. Instead, why not aim for a visual cue? \u201cRed sauce or fruity sauce will come to life with a red wine,\u201d Large explains. \u201cA creamy sauce will be enhanced by a white wine.\u201d Yes, it can really be that<\/em> simple.<\/p>\n\n\n\n

\"Wine

yrabota\/Getty Images<\/p><\/figure>\n\n\n\n

4. Know Your Preferences<\/h2>\n\n\n\n

When it comes to choosing a wine that can really go with anything, there\u2019s no hard-and-fast rule. For example, Kruse turns to Chardonnay because of its \u201csucculent acidity, minerality, and crispness.\u201d Meanwhile, Large favors the bold delicacy of Pinot Noir. But what\u2019s your<\/em> favorite? \u201cTake a photo or make a note of what wine styles and flavors speak to your palate,\u201d Kruse explains. \u201cThis knowledge will serve as a solid foundation when you\u2019re flipping through a thick wine list at a restaurant.\u201d Ultimately, you want to select a wine that you\u2019ll actually enjoy sipping on, so why would you spring for a Syrah if you know it\u2019s not your thing?<\/p>\n\n\n\n

5. Don\u2019t Be Afraid to Ask<\/h2>\n\n\n\n

Still torn on the perfect glass of vino? There\u2019s no shame in asking a restaurant\u2019s sommelier for their recommendations. As Kruse points out, that\u2019s exactly what the wine pros are there for. \u201cIf you don\u2019t know what you like, that\u2019s cool,\u201d she says. \u201cGive a price range you want to spend and share what food you\u2019ll be ordering.\u201d Cheers!<\/p>\n","post_title":"5 Easy Ways to Order Wine at a Restaurant, According to Sommeliers","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"how-to-order-wine-at-a-restaurant","to_ping":"","pinged":"","post_modified":"2024-03-08 06:57:11","post_modified_gmt":"2024-03-08 14:57:11","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=167454&preview=true&preview_id=167454","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":164433,"post_author":"16","post_date":"2023-09-07 03:30:00","post_date_gmt":"2023-09-07 10:30:00","post_content":"\n

The world\u2019s best bartenders are as meticulous about their ice as they are their spirits: They invest thousands of dollars in Kold Draft<\/a> ice machines that crank out perfect slow-melting cubes of ice that dilute and chill a drink just so without making it watery, they purchase slabs of ice that are perfectly transparent and impurity-free from specialized factories, and above all they never, ever, use ice that\u2019s been sitting in a freezer next to a frozen pizza, half a pint of Ben and Jerry\u2019s, and a freezer-burnt package of edamame off-gassing their aromas into said ice.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Cutting
Tools that will come in handy include a mallet, ice picks, and a knife.<\/figcaption>

Excerpted from The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, by Camper English. Red Lightning Books, 2023. Reprinted with permission. Photo by Allison Webber.<\/p><\/figure>\n\n\n\n

For home bartenders who want to make the best possible (and most beautiful) ice, without buying much in the way of specialty equipment there is The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts<\/a> <\/em>by Camper English ($19; Red Lightning Books), wherein the technique of directional freezing is taught and explored from every possible angle. Directional freezing, as the book explains, mimics how a pond or lake freezes so that \u201cthe ice tends to form in perfect clarity as it pushes trapped air and impurities away from the point of freezing.\u201d<\/p>\n\n\n\n

If you can master this in your freezer, you can create ice that is worthy of the finest boites from Tokyo to Sydney to Santa Barbara<\/a>. In this excerpt, the basics are covered, but the book contains tricks and recipes to produce stunningly attractive drinks with striped ice, botanicals encased in ice, cocktails themselves suspended within ice spheres, branded and patterned ice, orchids and olives embedded in ice, and cocktails that change color over time thanks to, yes, the ice.<\/p>\n\n\n\n

Make a Perfectly Clear Slab of Ice\u2014the Everyday Way<\/h3>\n\n\n\n
\"Cooler

Excerpted from The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, by Camper English. Red Lightning Books, 2023. Reprinted with permission. Photo by Allison Webber.<\/p><\/figure>\n\n\n\n

Here we make a completely clear slab of ice that can be cut up into cubes. Note that we only let it freeze long enough to make the clear section on top.<\/p>\n\n\n\n

    \n
  1. Get an insulated container like a hard-sided cooler.<\/li>\n\n\n\n
  2. Make space in your freezer.<\/li>\n\n\n\n
  3. Fill the container with regular tap water. You don\u2019t need to fill it all the way up.<\/li>\n\n\n\n
  4. Place the container in the freezer with the top off.<\/li>\n\n\n\n
  5. After about two days, remove the cooler from the freezer. Tip it over and wait for the ice block to slide out. As it does, the unfrozen water in the bottom will splash out, so be sure you\u2019re doing this in the sink or somewhere that can get wet.<\/li>\n\n\n\n
  6. Cut your slab into cubes and other shapes.<\/li>\n<\/ol>\n\n\n\n

    How to Cut up an Ice Slab<\/h3>\n\n\n\n
    \"Scoring

    Excerpted from The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, by Camper English. Red Lightning Books, 2023. Reprinted with permission. Photo by Allison Webber.<\/p><\/figure>\n\n\n\n

    Think of this as an essential technique for a master mixologist, like breaking down a chicken is for a chef.<\/p>\n\n\n\n

      \n
    1. Set the slab on a wood or plastic cutting board rather than right against your countertop. The cutting board provides a little cushioning.<\/li>\n\n\n\n
    2. Score a line across the top of the slab with your saw, knife<\/a>, or ice pick. For a slab of only a few inches (5 cm) thick, your line only needs to be about one-eighth of an inch (one-half cm) deep. For a thicker slab, you might want to go deeper.<\/li>\n\n\n\n
    3. If the slab is more than about 6 inches (15 cm) thick, turn the block and continue to score the line around the sides and also the bottom so that all the lines connect.<\/li>\n\n\n\n
    4. Set the knife into the groove of the scored line, or the ice pick in the middle of it, and give it a tap with something: a muddler, a hammer, the back of an ice pick, a block of wood, etc. Hopefully the block will split directly in half.<\/li>\n\n\n\n
    5. Repeat the process, splitting each piece of ice in the middle until you have a cube (or a longer spear). I find that it is easier to split ice from the middle each time rather than trying to cut off the side.<\/li>\n<\/ol>\n\n\n\n

      How to Carve an Ice Diamond<\/h3>\n\n\n\n
      \"Hand-Cutting

      Excerpted from The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, by Camper English. Red Lightning Books, 2023. Reprinted with permission. Photo by Allison Webber.<\/p><\/figure>\n\n\n\n

      This method was refined in the top bars of Tokyo before taking off worldwide. It\u2019s a stunning way to serve exceptional single malt or bourbon on ice.<\/p>\n\n\n\n

        \n
      1. Place the cube on a cutting board or other non-slip surface. Be sure to hold the cube steady while making cuts.<\/li>\n\n\n\n
      2. Place the blade of the knife on one edge of the cube, about a third of the way down from the top. Cut down at an angle (roughly 45 degrees) in toward the bottom center of the cube where the long pointy end of the diamond will be. You probably won\u2019t be able to cut all the way to the center at that angle in one slice, which is fine. You can shave it down to refine it later.<\/li>\n\n\n\n
      3. Repeat the first cut for all four side edges.<\/li>\n\n\n\n
      4. On one of the flat sides of the cube (the only remaining flat part will be at the top), place your blade a third of the way from the top, connecting the imaginary line between two edge cuts you just made. Cut downward at the same angle toward the bottom center point.<\/li>\n\n\n\n
      5. Repeat this second cut on all four sides.<\/li>\n\n\n\n
      6. After these first eight cuts, you\u2019ll have the stubby bottom half of a diamond. You can refine those cuts into a sharper diamond point now or later. Flip the ice cube over.<\/li>\n\n\n\n
      7. You\u2019re now working on the wide, flatter top part of the diamond. That flat top is on the bottom against your cutting board. On the bottom uncut portion of the cube, align your knife to match the very first cut you made on an edge. But instead of cutting down inward at an angle, make this cut straight down.<\/li>\n\n\n\n
      8. Repeat this cut on all four edges.<\/li>\n\n\n\n
      9. Now match the second set of cuts: Start at the bottom sides and cut down\u2014at an angle again rather than straight down\u2014to make bevels.<\/li>\n\n\n\n
      10. Repeat for all four sides.<\/li>\n\n\n\n
      11. You\u2019ll now have a stubby diamond. Go over the previous cuts to sharpen it up and make it thinner if desired. Fix yourself a drink when you\u2019re finished!<\/li>\n<\/ol>\n\n\n\n

        Get the Book<\/h3>\n\n\n\n
        \"The

        Excerpted from The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, by Camper English. Red Lightning Books, 2023. Reprinted with permission. Photo by Allison Webber.<\/p><\/figure>\n\n\n\n[shopping_cart_button text=\"The Ice Book, $19\" price=\"Buy Now\" url=\"https:\/\/iupress.org\/9781684352050\/the-ice-book\/\"]\n","post_title":"If You're Using Regular Ice in Your Cocktails, You're Ruining Your Drink. Here's How to Make Perfect Ice at Home.","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"how-to-make-clear-ice-for-cocktails","to_ping":"","pinged":"","post_modified":"2023-09-06 18:38:03","post_modified_gmt":"2023-09-07 01:38:03","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.sunset.com\/?p=164433","menu_order":0,"post_type":"post","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":159041,"post_author":"98","post_date":"2023-08-08 03:45:00","post_date_gmt":"2023-08-08 10:45:00","post_content":"\n

        Espresso martinis<\/a> have taken over, offering a major boost of caffeine<\/a> and a nice buzz all in one sip. But what if we told you there\u2019s another cocktail that\u2019s quickly becoming a go-to order? If you haven\u2019t already met, we\u2019d love to introduce you to the carajillo<\/em>. It\u2019s an incredibly popular order in Mexico<\/a>, but it\u2019s also starting to make waves in the U.S.\u00a0<\/p>\n\n\n\n

        Similar to an espresso martini, it involves a healthy amount of espresso\u2014but that\u2019s where their commonalities end. The carajillo <\/em>is a super simple, two-ingredient cocktail that can be served hot or cold. Ergo, you can enjoy this one year-round.<\/p>\n\n\n\n

        TikToker-chef Jeremy Scheck (@scheckeats) shared a video<\/a> making a cold glass of carajillo<\/em> by shaking up the following ingredients with lots of ice.<\/p>\n\n\n\n