Gellers Cellar, LLC

10/08/2026

👻 You think this is scary?

Forget ghosts, goblins, and things that go bump in the night.

We’re talking about the things that really haunt w**e drinkers:

- The cork that breaks
- The bottle that drops
- The glass that shatters

…and other w**e nightmares we’d rather not relive.

Welcome to W**e Horror Stories.

Because sometimes the scariest things in life happen after you open the bottle.

**eHalloween **eHumor **eFUNdamentals **eHorrorStories

10/07/2026

WEIRD WINES-DAY

Spit happens.

Long before modern sake, there was kuchikamizake…literally, “mouth-chewed sake.”

The process was about as low-tech as it sounds:

Rice was chewed, mixed with saliva, and spit into a vessel to ferment. And there was actually a very good reason for it.

Human saliva contains an enzyme called amylase, which breaks the starch in rice down into sugars. Yeast can then ferment those sugars into alcohol.

And it wasn’t just an ancient brewing technique. Kuchikamizake also played a spiritual and ritual role in parts of Japan.

Thankfully, modern sake has come a long way. Today, brewers use koji rather than your mouth to break down the rice starch.

The next time you pour a glass of sake, remember:
There was a time when making it started with a mouthful of rice.

And a whole lot of spit.

**esDay **eFUNdamentals

10/06/2026

A big thank you to Nataliya from Bohemish W**es and Nick from The W**e Bin for a fantastic Bulgarian w**e tasting class!

We tasted some old favorites, discovered a few new bottles, and got to dig a little deeper into the w**es of Bulgaria.

One more reason to keep exploring.

**e **eTasting

10/06/2026

If you’re looking to break out of your normal w**e routine, you need to discover skin-contact w**e.

Often called orange w**e or amber w**e, this category isn’t made from citrus fruits at all. It’s simply white w**e made using red w**e methods.

By leaving the white grape juice in contact with the skins during fermentation, w**emakers extract deep golden colors and a distinct, grippy tannic texture you won’t find in your typical white w**e.

It’s bold, complex, and perfect for adventurous palates.

Have you ever tried an orange w**e, or is this your first time hearing about it? Let’s chat in the comments! 👇

**e **e
**ediscovery **eDay

10/03/2026

Birmingham, you served up a pretty great pour!

A few highlights from our trip for the IWFS Americas Board meeting:

* W**e…so much w**e
* Great food
* Amazing new friends from across the country
* A fabulous dinner hosted by the IWFS Alabama Branch
* Birmingham Botanical Gardens
* A deeper look at the city’s civil rights history

And plenty of good conversations along the way.

If you’re a w**e drinker visiting Birmingham, here’s a tip I’m completely serious about:

Go to Piggly Wiggly.

I’m not kidding. The w**e selection is really good.

Grateful for the hospitality, the friendships, the history, and of course, the w**e.

Until next time, Birmingham.

**eTravel

10/02/2026

The calendar says October.
The temperature says summer.

Perfect weather for a Sauvignon Blanc from South Africa. 🇿🇦

Protea Sauvignon Blanc by Anthonij Rupert Wyne: (Anthonij Rupert Wyne ): a little sunshine in the glass, even when the calendar says fall.

**e **e

10/01/2026

10/01/2026

Think you know sake? Let’s clear a few things up.

* Not w**e.
* Not b**r.
* Not distilled.
* Not just for sushi.
* And definitely not just one style.

Never tried sake? October 1 is a good day to change that.

Kanpai!

Drink Curious.