Sips, Sights, & Spices

Margarita, anyone? The perfect warm-up before we dive into the real star of the night: succulent duck breast lacquered in a glossy Cointreau glaze, its bright citrus cutting through all that glorious richness. With that, a trio of caramelized winter veggies! Together? A cold-weather symphony of zingy citrus, cozy textures, and deep seasonal comfort… best enjoyed with a drink in hand and zero restraint.

Swiss meringues with Gruyère double cream are pure indulgence: crisp, airy sugar clouds meeting rich, velvety cream and bright berries. This dessert is so Swiss it practically yodels, effortlessly turning simple ingredients into something magical. Pair it with Champagne or a sweet late-harvest wine, and suddenly you’ve got a tiny, glorious celebration on a plate. Sugar, cream, berries… wine. Repeat. Happiness guaranteed.

Vacherin Mont-d’Or is Switzerland’s fleeting winter treasure: a rich, woodsy, irresistibly molten cheese from the Vaud Alps. Appearing only in the cold months, it arrives in its signature spruce box like a miniature seasonal festival. Its classic partner is Chasselas, Switzerland’s crisp, quietly elegant white wine, whose freshness lifts every decadent, spoonable bite.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-kissed jewel of the Unicum family, whose dark, velvety sweetness brings a quiet depth to winter dishes. With it, I’ll be making Roasted Duck Legs with Red Wine Unicum Jus, Plum Compote & Parsnip Purée - a plate where richness, fruit, and earth meet so gracefully it almost feels like a little opera unfolding in the kitchen.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.

The Reynolds Grande Reserva 2012 is an excellent wine with deep flavors and enjoyable fruit notes. It pairs well with miso-glazed pork belly, lion's mane mushrooms, and braised red cabbage. The dish’s umami elements work well with the wine’s earthy tones, creating a pleasing mix of flavours.

A glass of Sicilian Nero d'Avola, a rich and full-bodied red wine sourced from the picturesque Baroque town of Noto. This exquisite wine pairs beautifully with a savoury dish of Eggplant Parmigiana, featuring layers of tender, sautéed eggplant, creamy mozzarella, and fragrant basil, all baked to perfection in a comforting tomato sauce.

From the Dolomites’ crisp mountain air to the smoky depth of Speck and the dark-berry richness of Lagrein, Alto Adige is a region where every flavour tells a story. This post brings together its food, wine, and Alpine spirit - along with a simple, delicious pork tenderloin recipe inspired by the landscape itself.

Spanish Godello from Bierzo shines with bright minerality, orchard fruit, and a clean, elegant texture shaped by high-altitude vineyards and gentle oak aging. César Márquez crafts expressive wines that reflect their landscape, making this Godello a natural match for dishes like baked salmon, fennel, and butter beans, where citrus, herbs, and richness meet its fresh, saline finish.

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos—crafted from 60-year-old vines on slate and quartzite—bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

From the first moment I lifted La Oveja to my nose, I was spellbound. Its bright aromas felt instantly warm and familiar, much like the spirit of Santa Julia winery itself, a true family affair led by Julia Zuccardi in Mendoza. Made from organic Torrontés, La Oveja bursts with peach, pear, lychee, and orange blossom, balanced by fresh minerality. We paired it with a Thai coconut-poached fish, and the match was simply heavenly.