Fluent in Flavor

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België
erpe-Mere
Fluent in Flavor

Freelance sommelier & hospitality consultant

14/03/2026

Rotundone: The Peppery Plot Twist in Your Glass 🌶️🍷

Ever taken a sip of wine and thought, “Did someone just grind black pepper in here?” Chances are you were drinking Syrah from the Rhône or perhaps a Grüner Veltliner. The culprit behind that spicy kick is a tiny aromatic compound called rotundone.

Tiny is actually an understatement. Humans can detect rotundone at incredibly low levels − around 8 nanograms per liter in water and about 16 in wine. That’s eight billionths of a gram. Practically microscopic, yet unmistakable once you notice it.

This peppery compound isn’t exclusive to wine, either. It also pops up in herbs like marjoram, rosemary, and oregano, where its concentrations are much higher. In wine, though, it tends to shine in cooler climates and higher-altitude vineyards, where grapes develop that signature spicy edge.

Even within the same region − or sometimes the same vineyard − levels can vary wildly. So that peppery punch in your Rhône Syrah or Grüner Veltliner? Consider it a capricious little surprise, showing up when the conditions are just right.

One thing’s certain: once you recognize it, rotundone is impossible to ignore. 🌶️🍇

13/12/2025

Maillard & Champagne: A Match Made in Bubbles 🥂✨

Ever wondered why great Champagne can smell like brioche, toast, caramel, or roasted nuts? That indulgent, comforting aroma isn’t magic, it’s chemistry. And yes, it all starts with yeast… the heroic kind that gives its life for better bubbles.

After kickstarting the second fermentation in bottle, those yeasts slowly run out of steam. Between high alcohol, rising pressure, and a lack of nutrients, they eventually die or go dormant after about 9 to 12 months. What follows is autolysis, a slow breakdown of the yeast cells that releases amino acids and sugar precursors into the wine.

This is where things get delicious. Over long aging, these compounds set the stage for the Maillard reaction, the same process that browns bread crusts and gives seared meat its savory depth. In Champagne, it unfolds silently and patiently, layering the wine with richness, texture, and that unmistakable nutty, toasty complexity we crave.

So when the year winds down and it’s time to celebrate properly, I’m reaching for a Champagne with age, depth, and a little golden glow. Nutty bubbles only, because some flavors are worth the wait. 🥂

08/11/2025

Coda di Volpe: The Fox-Tailed Shapeshifter 🦊🍇

Named after its foxy-looking grape bunches (Coda di Volpe literally means “the fox’s tail”) is one of Campania’s best-kept secrets. This white, voluptuous grape hails from Italy’s volcanic heartland, and like its namesake, it’s a bit of a trickster. Its character shifts with the landscape: lush and tropical when grown in warmer, fertile soils, but tense and mineral-driven, almost like a dry Riesling, when it climbs the cooler, rocky slopes.

Once a quiet team player in blends, Coda di Volpe is now confidently stepping into the spotlight as a monovarietal wine. Its naturally thick skin makes it ideal for skin-contact and orange wine styles, adding grip, texture, and a touch of intrigue to the glass.

From Irpinia to Sannio to the slopes of Vesuvius, each region gives this grape a slightly different voice: one that whispers of smoke, stone, and southern Italian sun. Underrated? Absolutely. But for those who love discovering hidden gems, Coda di Volpe is one to chase. 🦊🍷

15/04/2025

Cherry blossoms: floral, fragrant, but not so innocent🌸⚠️

They may look like something straight out of a dream, but those gorgeous, vanilla-scented sakura blossoms come with a twist. That irresistible aroma? It’s thanks to coumarin - a naturally occurring compound also found in tonka beans and cinnamon. Lovely as it smells, coumarin can be toxic in large amounts, so don’t go plucking petals for your next cocktail garnish just yet.

That’s where the magic of shiozuke comes in. This traditional Japanese pickling technique turns the ephemeral blossoms (or their leaves) into something not just safe to eat, but genuinely delicious. The process is simple: wash, dry, salt, press overnight, and finish with a splash of ume plum vinegar for that signature blush-pink hue.

The result? An edible sakura that keeps its signature scent, minus the risk. It’s a beautiful way to enjoy the fleeting essence of spring - floral, fragrant, and just the right amount of wild. 🌸✨

So, to shiozuke or not? For the curious and the culinary adventurous, the answer is definitely: yes.

17/03/2025

Assyrtiko: Santorini’s Mighty Grape 🍇☀️

If there’s a superheroine of grapes, Assyrtiko is wearing the cape. This resilient variety thrives in Santorini’s extreme conditions — scorching heat, relentless sun, and fierce winds — all while rooted in volcanic, nutrient-poor soil. Yet somehow, it not only survives but flourishes, producing wines that are bold, structured, and full of character.

A big part of its success? The Kouloura vine training method — where vines are woven into a basket-like shape to protect the grapes from the island’s harsh elements. The result? A wine that’s crisp, naturally high in acidity, and beautifully textured, striking the perfect balance between freshness and body. And if you’re into wines with salinity and minerality, Assyrtiko is your go-to.

It’s a wine for those who love a little adventure in their glass. So, next time you raise one, make it a Santorini Assyrtiko. Yamas! 🍷🌊

06/03/2025

Cheers to RTDs! 🍷✨

RTDs (ready-to-drink beverages) are the ultimate hassle-free way to enjoy a cocktail, spritz, or even a glass of wine — without the need for mixing, measuring, or uncorking. Among the growing stars of this category? Canned wine.

But why swap the classic bottle for a can? For starters, convenience. No opener required, no half-empty bottles to deal with, just crack it open and enjoy. Then there’s the eco factor. Aluminum cans cut CO2 emissions by up to 72% per liter compared to glass. They’re also lightweight and easy to transport, making them a no-brainer for beach days, picnics, and weekend getaways.

And let’s talk portion control. Each can is perfectly sized, equaling one generous pour (or two smaller ones), ideal for when you want just the right amount without overcommitting to a full bottle.

With summer on the horizon, it’s time to fire up the grill, fill the cooler, and toast to good times with an easy, sustainable sip in hand. Let the good vibes roll! ☀️🎶

20/02/2025

Jacquère: a grape to count on in an ever-changing world

Naturally low in alcohol, easy-drinking and refreshing beverages. Isn’t that what we’re all looking for nowadays? So why not just go for a glass of Jacquère? Jacq… what? Jacquère, an indigenous white grape variety of the Savoie region that sips incredibly easy. It naturally produces light wines, low in alcohol with a crisp minerality. Apparently the French Alps not only offer thrilling snowy adventures, but also provide a refreshing solution to the wine industry's challenges. Oh, and by the way, let's not overlook its delightful fizzy version, adding an extra layer of enjoyment to your experience. I’d say, don’t look any further… Cheers!

20/02/2025

🌟 Welcome! I’m Sabine Holvoet, your guide to all things food, wine, and good vibes. Think less rules, more pleasure! 🍷🍽️✨

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Erpe-Mere
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