VINE, GLASS, TABLE

a monthly newsletter

June 4

Dear fellow wine enthusiast,

Spring is coming to a close, and Summer is just around the corner. This is a time of year that I especially love from a wine and food perspective. In the wine world, the season lends itself to new white wine releases, which are especially enjoyable in warmer temperatures. It is also the time of new rosé releases from around the world; two of the most underappreciated and utilized wines for savory food pairings are rosé and champagne. For food, fresh produce and lettuces are here. They are wonderful complements to lighter and brighter dishes for the Spring and Summer.

I travelled to Napa Valley earlier in the year for the annual Premier Napa Valley event. It was nice to reconnect with producers there and taste the 2024 vintages. I started my wine journey and career drinking Napa Cabernet in the late 90's, when it was still the era of excess for wine. Bold, fruit-driven, full-bodied, extracted, and aged in generous amounts of new French oak. The style in red wine, not just Napa Valley, but around the world, has largely moved away from that style, opting for a bit more restraint: less oak influence, and moderate alcohol levels. This is typically achieved by picking a bit earlier to limit the brix (or sugar levels) in the grapes. The wines were clearly "Napa Valley Cabernet," but there was more lift and balance in them.

This month, I wanted to write a blog post on investing in the future of wine service. We are in a period in hospitality service where dedicated wine positions in restaurants are decreasing, while the world of wine and what is available is increasing. Being a wine professional, educator, and consultant, this is a topic that is near and dear to me. I hope you enjoy this and the other offerings in this newsletter.

Stay curious, everyone.

Cheers!

George Staikos & The TEG Team

JUNE BLOG

Investing in the Future of Wine Service

I have been blessed to have several impactful mentors during my career in hospitality, food, and wine. People who invested time and wisdom that provided me with knowledge and insight, as well as inspiration. Because of the impact of these mentors, giving back to professionals in my industry who have a passion to be better is very important to me. READ MORE

READ FULL BLOG

UPCOMING CLASSES

August 26- Riesling - Wine Class Dinner at Golden Pheasant Inn

September 28- Alsace, France - Tasting Table Virtual Class

November 4 - Grenache - Wine Class Dinner at Golden Pheasant Inn

November 16 - Rioja, Spain - Tasting Table Virtual Class

ANNOUNCEMENT! Now you can register for Wine Class Dinners ANYTIME! No more scheduled registration times; you can now register for scheduled Wine Class Dinners year-round.

REGISTER FOR A CLASS

GUESS THE VARIETAL!

Using the hints we provide, can you guess the grape variety? When you have your guess, click the button below!

  • Native to Bordeaux, this grape has found homes throughout the world, and in past centuries has been the most planted grape in South Africa and Chile.

  • Because of its susceptibility to botrytis, this grape is often used for late harvest dessert wines in areas like Sauternes, or bottlings like Far Niente’s “Dolce.”

  • In Australia’s Hunter Valley, where this grape has found prominence, it used to be called “Hunter River Riesling.”

  • Wines made from this grape typically are rich in texture, with lower acid but intense aromas of beeswax and flowers.

  • Semillon

IF YOU LIKE THIS, YOU’LL LIKE THAT- a classic “TEG” favorite

If you like Pinot Noir, we think you'll like...

Pinot Noir and our suggestion have these things in common:

  • red-fruit, savory, spicy, earthy, fresh herb quality

  • medium body

  • good acidity

  • versatile for food pairing

If these are the attributes of Pinot Noir that always have you reaching for it, we have another suggestion we think you'll love. Click the button below to see what it is!

  • Mencia from Spain

JUNE WINE DISCOVERY- a monthly feature of a wine we're excited about

2024 Damien Martin Macon Verze

A family domaine, owned by the father-and-son team of Robert and Damien Martin, Domaine Damien Martin owns a small vineyard parcel in the heart of the Mâconnais with Chardonnay vineyards in Verzé, the lieu-dit of Les Maillettes, located in St. Véran and Pouilly Fuissé, and Gamay planted in Mâcon Davayé. Son Damien now manages all aspects of the viticulture and winemaking with a deep love and respect for the traditions of the Mâconnais. The wine has wonderful balance, acidity, concentration of fruit and lovely texture. It is one of the best values in white Burgundy that I have tasted in quite a while. Perfect with sautéed salmon, cod, or halibut with toasted almonds and olive oil. 

PURCHASE THIS WINE HERE - We work closely with Central Wine Merchants, our favorite local wine shop in Flemington, NJ, to source the wines for all our classes.

IN THE WINE & FOOD WORLD - articles to enhance your wine appreciation journey

Today in History—May 24: The Day American Wines Dethroned France - Britannica

The 18 Best Wine Bars in New York City (2026) - VinePair

How Tiny Wine Shops Are Turning Constraint into Opportunity - SevenFifty

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