Quel est le site Web ?

https://www.mulongowineandspice.com/

Mulongo Wine & Spice, Bethon (2026)

20/11/2025

𝘌𝘷𝘦𝘳𝘺𝘰𝘯𝘦'𝘴 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘯𝘨 𝘕𝘰𝘶𝘷𝘦𝘢𝘶 𝘵𝘰𝘥𝘢𝘺, 𝘢𝘯𝘥 𝘴𝘰 𝘢𝘮 𝘐! 𝘉𝘶𝘵 𝘐'𝘮 𝘢𝘭𝘴𝘰 𝘱𝘰𝘶𝘳𝘪𝘯𝘨 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘮𝘰𝘴𝘵 𝘱𝘦𝘰𝘱𝘭𝘦 𝘩𝘢𝘷𝘦 𝘯𝘦𝘷𝘦𝘳 𝘩𝘦𝘢𝘳𝘥 𝘰𝘧: 𝗕𝗲𝗮𝘂𝗷𝗼𝗹𝗮𝗶𝘀 𝗕𝗹𝗮𝗻𝗰.

𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄 𝗕𝗲𝗮𝘂𝗷𝗼𝗹𝗮𝗶𝘀 𝗺𝗮𝗸𝗲𝘀 𝘄𝗵𝗶𝘁𝗲 𝘄𝗶𝗻𝗲?
Only 2% of production, but it's one of French wine's best-kept secrets.

𝟭𝟬𝟬% 𝗖𝗵𝗮𝗿𝗱𝗼𝗻𝗻𝗮𝘆. Grown on granite soils. Produced in Beaujolais-Villages and Beaujolais AOCs. It's aromatic, fresh, piercing acidity and mineral-driven. With citrus, green apple, white flowers and wet stone notes.
Think Chablis meets Mâcon Village, but more affordable and equally delicious.

𝗧𝗼𝗱𝗮𝘆 𝗜'𝗺 𝘀𝗵𝗼𝘄𝗰𝗮𝘀𝗶𝗻𝗴 𝗖𝗵â𝘁𝗲𝗮𝘂 𝗱𝗲 𝗩𝗮𝘂𝘅 𝟮𝟬𝟮𝟮
A small, family-run estate practicing sustainable viticulture and minimal intervention.
Their philosophy? Respect the land, let the vineyard express itself, use only indigenous yeasts, minimal sulfites, no shortcuts.

𝗧𝗵𝗲 𝘄𝗶𝗻𝗲 𝘀𝗽𝗲𝗮𝗸𝘀 𝗳𝗼𝗿 𝗶𝘁𝘀𝗲𝗹𝗳: elegant, precise, built for aging but gorgeous now.

Curious about Beaujolais Blanc?
My 9𝙩𝙝 𝙎𝙥𝙞𝙘𝙚 𝘾𝙚𝙡𝙡𝙖𝙧 𝙚𝙙𝙞𝙩𝙞𝙤𝙣 explores why this wine exists, how it's made, where to find it, and the best food pairings (with recipes!).

🔗 Link in bio to discover the Beaujolais most people are missing.

Happy Beaujolais Nouveau Day to all who celebrate!
What's in YOUR glass today?

Have a fabulous Thursday, darlings 🥂

17/11/2025

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘩𝘰𝘸 𝘸𝘦𝘭𝘭 𝘥𝘰 𝘺𝘰𝘶 𝘬𝘯𝘰𝘸 𝘉𝘌𝘈𝘜𝘑𝘖𝘓𝘈𝘐𝘚 ?

Twenty years ago, I tasted my first Beaujolais Nouveau in France as a student with zero wine knowledge. It was sharp, unbalanced, honestly disappointing. I didn't get the hype.

Fast forward to 2025: I'm obsessed with this region. Not because of Nouveau (though it's gotten SO much better), but because of what I discovered after the party ended.

This Thursday is Beaujolais Nouveau Day.
But for my 9th Spice Cellar article, I'm doing something different. I'm showing you the Beaujolais most people never see.

𝘛𝘩𝘳𝘦𝘦 𝘸𝘪𝘯𝘦𝘴 𝘵𝘩𝘢𝘵 𝘤𝘩𝘢𝘯𝘨𝘦𝘥 𝘦𝘷𝘦𝘳𝘺𝘵𝘩𝘪𝘯𝘨:
🍷 An 8-𝙮𝙚𝙖𝙧-𝙤𝙡𝙙 𝙈𝙤𝙧𝙜𝙤𝙣 that ages like Burgundy
🥂 𝘼 𝙨𝙚𝙘𝙧𝙚𝙩 𝘾𝙝𝙖𝙧𝙙𝙤𝙣𝙣𝙖𝙮 from Beaujolais (yes, really)
🍾 𝘼 𝙨𝙥𝙖𝙧𝙠𝙡𝙞𝙣𝙜 𝙧𝙤𝙨é 𝙛𝙧𝙤𝙢 𝘽𝙪𝙜𝙚𝙮 that proves Gamay belongs everywhere

Each paired with dishes that make them sing: five-spice duck, ginger cream sauce, grilled cinnamon pineapple 🔥

𝗠𝘆 𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻 𝗺𝗶𝗿𝗿𝗼𝗿𝘀 𝘁𝗵𝗲 𝗿𝗲𝗴𝗶𝗼𝗻'𝘀 𝘁𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻.
Climate shifts. Natural wine movement.
Small producers pushing quality over hype. It all came together.

𝗠𝗼𝘀𝘁 𝗽𝗲𝗼𝗽𝗹𝗲 𝘀𝘁𝗶𝗹𝗹 𝘁𝗵𝗶𝗻𝗸 𝗕𝗲𝗮𝘂𝗷𝗼𝗹𝗮𝗶𝘀 = 𝗡𝗼𝘂𝘃𝗲𝗮𝘂 = 𝘀𝗶𝗺𝗽𝗹𝗲 𝗽𝗮𝗿𝘁𝘆 𝘄𝗶𝗻𝗲.
They're missing everything.

𝗜𝗻𝘀𝗶𝗱𝗲 𝗧𝗵𝗲 𝗠𝗲𝗺𝗯𝗲𝗿𝘀𝗵𝗶𝗽:
🏠 Enthusiasts: Learn why Beaujolais ages, where to find hidden gems, and how to pair like a pro.

💼 Professionals: Get market intel, producer contacts, programming strategies, and downloadable resources before competitors catch up.

🔗 Spice Cellar Edition #9 drops today (link in bio).
This one's personal. This one matters.

Will you be sipping on Beaujolais Nouveau this Thursday?
Let me know in the comments and tell me if you've ever tried Beaujolais beyond Nouveau!

Have a FAB week, darlings 🥂

13/11/2025

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘐 𝘩𝘰𝘱𝘦 𝘺𝘰𝘶 𝘣𝘳𝘰𝘶𝘨𝘩𝘵 𝘢𝘯 𝘢𝘱𝘱𝘦𝘵𝘪𝘵𝘦!

𝙎𝙡𝙤𝙬-𝙘𝙤𝙤𝙠𝙚𝙙, 𝙨𝙥𝙞𝙘𝙚𝙙 𝙡𝙖𝙢𝙗 𝙨𝙝𝙖𝙣𝙠 on a bed of fresh salad, paired with a magnificent 2016 𝙏𝙞𝙣𝙩𝙖 𝙙𝙚 𝙏𝙤𝙧𝙤 🇪🇸

The lamb is braised with cumin, ginger, cinnamon, cayenne, and allspice. Bold, warming spices that demand a wine with equal presence and character.

𝙒𝙝𝙮 𝙏𝙝𝙞𝙨 𝙋𝙖𝙞𝙧𝙞𝙣𝙜 𝙒𝙤𝙧𝙠𝙨 𝘽𝙚𝙖𝙪𝙩𝙞𝙛𝙪𝙡𝙡𝙮:
The rich, tender lamb needs a wine that can match its intensity without being overpowered by the spice blend. Tinta de Toro delivers exactly that.
The wine's 👃 𝗱𝗮𝗿𝗸 𝗳𝗿𝘂𝗶𝘁 echoes the sweetness of the lamb, while its 𝗮𝗿𝗼𝗺𝗮𝘁𝗶𝗰 𝘀𝗽𝗶𝗰𝗲 𝗻𝗼𝘁𝗲𝘀 create a stunning bridge to the cinnamon and allspice in the dish.
Natural 𝗯𝗼𝗹𝗱 𝘁𝗮𝗻𝗻𝗶𝗻𝘀 cut through the richness of the meat, cleansing your palate with each sip, while 𝗯𝗿𝗶𝗴𝗵𝘁 𝗮𝗰𝗶𝗱𝗶𝘁𝘆 balances the fattiness beautifully.

𝙒𝙝𝙖𝙩 𝙈𝙖𝙠𝙚𝙨 𝙏𝙞𝙣𝙩𝙖 𝙙𝙚 𝙏𝙤𝙧𝙤 𝙐𝙣𝙛𝙤𝙧𝙜𝙚𝙩𝙩𝙖𝙗𝙡𝙚?
It's the perfect harmony of 𝗽𝗼𝘄𝗲𝗿 and 𝗳𝗶𝗻𝗲𝘀𝘀𝗲.
These wines are unapologetically bold, often reaching alcohol levels near 15% ABV.
A strength that mellows with age, giving the wines remarkable longevity.
Yet beneath this power lies genuine elegance: a symphony of 𝗯𝗹𝗮𝗰𝗸 𝗰𝗵𝗲𝗿𝗿𝘆, 𝗯𝗹𝘂𝗲𝗯𝗲𝗿𝗿𝘆, 𝗮𝗻𝗱 𝗰𝗮𝘀𝘀𝗶𝘀, woven with notes of 𝗹𝗶𝗰𝗼𝗿𝗶𝗰𝗲 𝗮𝗻𝗱 𝗮𝗻𝗶𝘀𝗲.
Aging in oak barrels adds seductive layers of 𝘃𝗮𝗻𝗶𝗹𝗹𝗮, 𝗰𝗼𝗰𝗼𝗮, 𝘁𝗼𝗯𝗮𝗰𝗰𝗼, 𝗮𝗻𝗱 𝗰𝗮𝗿𝗮𝗺𝗲𝗹.

👄 The palate showcases 𝙛𝙞𝙧𝙢 𝙨𝙩𝙧𝙪𝙘𝙩𝙪𝙧𝙚, 𝙗𝙖𝙡𝙖𝙣𝙘𝙚𝙙 𝙛𝙧𝙚𝙨𝙝𝙣𝙚𝙨𝙨, and an 𝙪𝙣𝙛𝙤𝙧𝙜𝙚𝙩𝙩𝙖𝙗𝙡𝙮 𝙡𝙤𝙣𝙜-𝙡𝙖𝙨𝙩𝙞𝙣𝙜 𝙛𝙞𝙣𝙞𝙨𝙝 that evolves with every bite of spiced lamb.

Toro's wines are a reflection of the land they come from: intense, passionate, and enduring.
Just like this pairing. 🔥

Happy International Tempranillo Day, darlings! 🍷🇪🇸

06/11/2025

𝗖 𝗶𝘀 𝗳𝗼𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗼𝗼𝗸𝗶𝗲𝘀! 🍫🍪

Growing up, my mom always baked bitter chocolate cookies, never the sweet kind.
The rich aroma filling our kitchen is a memory I still carry with me.

As a kid, I had them with warm milk. Now that I'm all grown up, I'm elevating this childhood snack to new heights by pairing them with 𝗣𝗲𝗱𝗿𝗼 𝗫𝗶𝗺é𝗻𝗲𝘇 𝗦𝗵𝗲𝗿𝗿𝘆.

Would you believe that before my DipWSET studies, I couldn't even LOOK at fortified wines? 🤫
Now I'm completely smitten with PX, especially 𝗚𝗼𝗻𝘇𝗮𝗹𝗲𝘇 𝗕𝘆𝗮𝘀𝘀 𝗡é𝗰𝘁𝗮𝗿.

This wine is pure luxury: dark chocolate, dried figs, espresso, burnt caramel, and an endless finish. Lusciously sweet but balanced by bright acidity.

Here's what blows my mind: this level of complexity and quality at such an affordable price. Sweet Sherry is criminally underrated, and we should ALL be drinking more of it.

🥄 𝗣𝗿𝗼 𝘁𝗶𝗽: Break your cookie into small crumbles and savour it slowly with each sip. The flavours dance together like a memory revisited.😊

It's Sherry Week, darlings. Time to fall in love with PX all over again! ✨

Full sweet Sherry guide on the blog (link in bio).

Have a fabulous, Thursday 🇪🇸🍷🍪

04/11/2025

𝘐𝘵'𝘴 𝘚𝘩𝘦𝘳𝘳𝘺 𝘞𝘦𝘦𝘬, 𝘥𝘢𝘳𝘭𝘪𝘯𝘨𝘴!

And what better way to celebrate than by indulging in one of life's most exquisite pleasures: 𝗣𝗲𝗱𝗿𝗼 𝗫𝗶𝗺é𝗻𝗲𝘇 𝗦𝗵𝗲𝗿𝗿𝘆 paired with a rich, homemade bitter chocolate? 🍪🍫
I've been perfecting a recipe for just this occasion, and the results are pure magic!🍷

𝗧𝗵𝗲 𝗦𝗽𝗶𝗰𝗲 𝗖𝗲𝗹𝗹𝗮𝗿 8th Edition is OUT NOW, and it's your definitive guide to unlocking Sherry's magic:
𝗧𝗵𝗲 𝟲𝟬-𝗦𝗲𝗰𝗼𝗻𝗱 𝗦𝗵𝗲𝗿𝗿𝘆 𝗣𝗮𝗶𝗿𝗶𝗻𝗴 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻.
This edition transforms the guesswork into confident, delicious reality for every style of Sherry, from bone-dry to lusciously sweet.

Here's a taste of how we go beyond basic pairings:
■ 𝘛𝘩𝘦 𝘚𝘦𝘵𝘶𝘱: That moment you reach for a rich, homemade Bitter Chocolate Cookie. What's the perfect Sherry partner?

■ 𝘛𝘩𝘦 𝘖𝘭𝘥 𝘞𝘢𝘺: Guessing, maybe trying a Port, or skipping the pairing entirely.

■ 𝘛𝘩𝘦 𝘜𝘱𝘨𝘳𝘢𝘥𝘦 (The Spice Cellar Way!): Confidently pair it with an unctuous 𝗣𝗲𝗱𝗿𝗼 𝗫𝗶𝗺é𝗻𝗲𝘇 (𝗣𝗫) Sherry. Its fig-and-raisin sweetness is an unparalleled partner for bitter chocolate, creating a symphony of luxurious flavours.

■ 𝘛𝘩𝘦 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘤𝘦? Instead of a simple dessert, you've created an unforgettable culinary moment. This is the art of food and Sherry pairing that goes beyond the basics, and it's exactly what you'll master inside.

𝗜𝗻𝘀𝗶𝗱𝗲 𝗧𝗵𝗲 𝗦𝗽𝗶𝗰𝗲 𝗖𝗲𝗹𝗹𝗮𝗿 𝗠𝗲𝗺𝗯𝗲𝗿𝘀𝗵𝗶𝗽:
🏠 Enthusiasts: Interactive quiz + personalized pairings
💼 Pros: Quick-Fire Framework for high-stakes service

🔗 Tap the link in bio to read the full story and join the journey.

Because life's too short for classic pairings, darlings. 🍫

Happy Sherry Week 🥂

31/10/2025

𝘏𝘢𝘱𝘱𝘺 𝘏𝘢𝘭𝘭𝘰-𝘸𝘪𝘯𝘦, 𝘮𝘺 𝘴𝘱𝘰𝘰𝘬𝘺 𝘥𝘢𝘳𝘭𝘪𝘯𝘨𝘴 💀🍷

Tonight, darlings, is of course Halloween.
A night of mystery, mischief, and a little magic in the glass.

As I pondered what to pour, I thought of a wine that captures the spirit of the evening.
𝗧𝗮𝗻𝗻𝗮𝘁 — bold, vibrant, and unapologetically intense.

From France 🇫🇷, it comes with rugged charm: firm tannins, earthy depth, and a rustic edge that feels deliciously untamed.
From Uruguay 🇺🇾, however, Tannat takes on another guise: the same dark soul, but softer, lusher, more polished. Its tannins wrapped in silk rather than steel.

Two sides of the same grape, just as Halloween reminds us there's always shadow and light.
And my skull 💀 companion is out for the occasion!

What about you, darlings. What delicious potion is swirling in your glass tonight?

May your Halloween be as enchanting as it is eerie. 🖤

Cheers and here's a fab weekend 👻🍷

27/10/2025

𝘈 𝘓𝘪𝘵𝘵𝘭𝘦 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘵𝘰 𝘉𝘳𝘪𝘨𝘩𝘵𝘦𝘯 𝘜𝘱 𝘠𝘰𝘶𝘳 𝘔𝘰𝘯𝘥𝘢𝘺!

Darlings, I hope you had a wonderful week and sipped something delicious for Global Champagne Day!

Today we're diving into something you might not know: there's a quiet revolution happening in Champagne.

As promised, let's take a closer look at 𝗖𝗵𝗮𝗺𝗽𝗮𝗴𝗻𝗲 𝗟𝗲 𝗕𝗿𝘂𝗻 𝗱𝗲 𝗡𝗲𝘂𝘃𝗶𝗹𝗹𝗲. A name that deserves far more attention.

𝗛𝗲𝗿𝗲'𝘀 𝘄𝗵𝗮𝘁 𝗺𝗼𝘀𝘁 𝗽𝗲𝗼𝗽𝗹𝗲 𝗱𝗼𝗻'𝘁 𝗸𝗻𝗼𝘄:
While the grandes maisons dominate the conversation, some of Champagne's most exciting bottles are coming from grower cooperatives.
And no, not the "bulk fizz" you're imagining.
I'm talking about refined, terroir-driven expressions that rival (and sometimes surpass) the big houses.

𝗟𝗲 𝗕𝗿𝘂𝗻 𝗱𝗲 𝗡𝗲𝘂𝘃𝗶𝗹𝗹𝗲 𝗶𝘀 𝗽𝗿𝗼𝗼𝗳.
Founded in 1963 in the Côte de Sézanne, this cooperative of 150+ vignerons has quietly transformed under President Damien Champy's leadership. Their focus is on quality, sustainability (HVE certified!), and letting their chalky, mineral-rich terroir speak.

𝗧𝗵𝗲 𝗕𝗹𝗮𝗻𝗰 𝗱𝗲 𝗕𝗹𝗮𝗻𝗰𝘀 𝗜 𝘁𝗮𝘀𝘁𝗲𝗱?
Gorgeous golden hue. Pronounced minerality — slate, chalk, sea brine. Lemon, green apple, brioche, grilled nuts, honey.
Bone dry, high acidity, creamy mousse. Long, elegant, mineral finish.
In short: A textbook Côte de Sézanne Chardonnay that's vibrant, layered, and deeply expressive.

But here's where it gets interesting. I've also paired this with 𝗚𝗼𝗹𝗱𝗲𝗻 𝗚𝘂𝗶𝗻𝗲𝗮𝗳𝗼𝘄𝗹 𝘄𝗶𝘁𝗵 𝗧𝘂𝗿𝗺𝗲𝗿𝗶𝗰 & 𝗖𝗼𝗰𝗼𝗻𝘂𝘁 (a 3-hour slow-cooked dream). And the interplay between the Champagne's brightness and the dish's creamy warmth was perfection.

🔗 Want the full story? Head to my blog (link in bio) for:
✔️ The complete tasting note
✔️ Why cooperatives are Champagne's quiet revolution
✔️ The pairing breakdown + recipe (and my secret prep tip)
✔️ What this means for the future of Champagne
You'll never look at cooperative Champagne the same way again.

Have a fabulous week ahead, darlings 🥂

24/10/2025

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘩𝘰𝘸 𝘢𝘣𝘰𝘶𝘵 𝘸𝘦 𝘴𝘱𝘪𝘤𝘦 𝘶𝘱 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘋𝘢𝘺 𝘸𝘪𝘵𝘩 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘤𝘳𝘦𝘢𝘮𝘺 𝘢𝘯𝘥 𝘤𝘰𝘮𝘧𝘰𝘳𝘵𝘪𝘯𝘨?

Today, I'm celebrating International Champagne Day a little differently, with something slow-cooked, spiced, and deeply satisfying.

𝗚𝗼𝗹𝗱𝗲𝗻 𝗚𝘂𝗶𝗻𝗲𝗮𝗳𝗼𝘄𝗹 𝘄𝗶𝘁𝗵 𝗧𝘂𝗿𝗺𝗲𝗿𝗶𝗰 & 𝗖𝗼𝗰𝗼𝗻𝘂𝘁. Gently simmered over low heat for 3 hours in coconut milk and yogurt, infused with fresh turmeric, garlic, a touch of chilli, and coriander.
A dish that's creamy, aromatic, and layered with warmth. The kind of food that welcomes the lively sparkle of Champagne.

𝗔 𝗹𝗶𝘁𝘁𝗹𝗲 𝘀𝗲𝗰𝗿𝗲𝘁: I prepared this yesterday and let it rest overnight in the fridge, allowing the flavours to deepen and bloom. We savoured it for lunch today, and it was perfection.

I've paired it with 𝗟𝗲 𝗕𝗿𝘂𝗻 𝗱𝗲 𝗡𝗲𝘂𝘃𝗶𝗹𝗹𝗲 𝗕𝗹𝗮𝗻𝗰 𝗱𝗲 𝗕𝗹𝗮𝗻𝗰𝘀 𝗕𝗿𝘂𝘁, a 𝗖ô𝘁𝗲 𝗱𝗲 𝗦é𝘇𝗮𝗻𝗻𝗲 Champagne made entirely from 𝗖𝗵𝗮𝗿𝗱𝗼𝗻𝗻𝗮𝘆.
It’s bright, mineral, and elegantly creamy. High acidity cuts through the richness of the coconut and yogurt, while its fine mousse mirrors the dish's silky texture.
The Champagne's notes of lemon 🍋, green apple, and brioche 🥐 play beautifully against the gentle spice of turmeric and the nutty sweetness of coconut.

It's a pairing that celebrates contrast and harmony. The crisp freshness of Champagne meeting the warmth of spice and comfort.

In my next post, I'll dive deeper into this Champagne. It’s story, terroir, and why I think this beauty is one of the hidden gems of the region.

✨ For now, let's raise a glass to the joy of pairing food and wine that transcends cultures.

And you, darlings? Are you celebrating with bubbles today? What delicious dish are you pairing with your glass? Do share!

Happy Global Champagne Day, darlings! 🍾🥂

22/10/2025

"𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦: 𝘐𝘯 𝘷𝘪𝘤𝘵𝘰𝘳𝘺, 𝘰𝘯𝘦 𝘥𝘦𝘴𝘦𝘳𝘷𝘦𝘴 𝘪𝘵; 𝘪𝘯 𝘥𝘦𝘧𝘦𝘢𝘵, 𝘰𝘯𝘦 𝘯𝘦𝘦𝘥𝘴 𝘪𝘵." — 𝗡𝗮𝗽𝗼𝗹𝗲𝗼𝗻 𝗕𝗼𝗻𝗮𝗽𝗮𝗿𝘁𝗲

Darlings, you may not know this, but I drink sparkling wines constantly. Not just for milestones. But for Wednesdays. For sunsets.
For no reason except that I'm alive and grateful.

October 24th is Champagne Day, and at 𝗧𝗵𝗲 𝗦𝗽𝗶𝗰𝗲 𝗖𝗲𝗹𝗹𝗮𝗿, we're already celebrating. Because honestly, why wait?

Here's my mantra:

Every morning you wake up with your health and your life, that's already worth celebrating.
Not just the promotions, but the Wednesday that got you here. The ordinary moments you chose to show up for.

Sparkling wine is the fizz that says, "𝗜'𝗺 𝗮𝗹𝗶𝘃𝗲, 𝗜'𝗺 𝗵𝗲𝗿𝗲, 𝗮𝗻𝗱 𝘁𝗵𝗶𝘀 𝗺𝗮𝘁𝘁𝗲𝗿𝘀."

𝗧𝗵𝗲 𝗦𝗽𝗶𝗰𝗲 𝗖𝗲𝗹𝗹𝗮𝗿 7𝘁𝗵 𝗘𝗱𝗶𝘁𝗶𝗼𝗻 just dropped, and it's not another "save it for special days" guide.

𝗪𝗵𝗮𝘁 𝘆𝗼𝘂'𝗹𝗹 𝗹𝗲𝗮𝗿𝗻:
🍇 The full sparkling spectrum: Prosecco, Cava, Crémant, Champagne
🌡️ Perfect serve secrets + surprising pairings (yes, fried chicken + Champagne is genius)
🥂 Glassware that transforms your experience
💰 Budget bottles that punch above their price

𝗜𝗻𝘀𝗶𝗱𝗲 𝗧𝗵𝗲 𝗠𝗲𝗺𝗯𝗲𝗿𝘀𝗵𝗶𝗽:
✅ Enthusiasts: Accessible masterclass. Real pairings. Confidence. Everyday celebration.
✅ Professionals: Advanced strategies. Staff training scripts. Profitability roadmap. Year-round ex*****on.

So tell me: 𝗔𝗿𝗲 𝘆𝗼𝘂 𝗧𝗘𝗔𝗠 𝗖𝗛𝗔𝗠𝗣𝗔𝗚𝗡𝗘 𝗙𝗢𝗥 𝗖𝗘𝗟𝗘𝗕𝗥𝗔𝗧𝗜𝗢𝗡𝗦 or 𝗗𝗥𝗜𝗡𝗞 𝗪𝗛𝗘𝗡𝗘𝗩𝗘𝗥 𝗬𝗢𝗨 𝗟𝗜𝗞𝗘?

🔗 Link in bio. Because sparkling wine isn't for someday, it's for now.

Cheers, darlings 🥂

20/10/2025

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘵𝘢𝘬𝘦 𝘢 𝘭𝘰𝘰𝘬 𝘢𝘵 𝘵𝘩𝘪𝘴 𝘤𝘭𝘰𝘶𝘥𝘺 𝘸𝘪𝘯𝘦, 𝘸𝘰𝘯𝘥𝘦𝘳 𝘸𝘩𝘢𝘵 𝘪𝘵 𝘪𝘴?

Most of the harvesting season is long done, but some regions where they make sweet botrytis wines are still underway. I feel fortunate to have witnessed the coming of vintage 2025.

I'm always searching for something different and new to taste, as it helps me learn and calibrate my palate. Lucky for me, curiosity led me straight to the wine aisle of a local supermarket, where I spotted something you rarely see outside harvest season: a bottle of 𝗕𝗼𝘂𝗿𝗿𝘂.

If you haven't heard of it, 𝗕𝗼𝘂𝗿𝗿𝘂 is a young, 𝘂𝗻𝗳𝗶𝗻𝗶𝘀𝗵𝗲𝗱 𝘄𝗶𝗻𝗲, grape juice that's only halfway through fermentation. It's cloudy, lightly fizzy, sweet, and brimming with life. It's almost like tasting the 𝘄𝗶𝗻𝗲'𝘀 𝗵𝗲𝗮𝗿𝘁𝗯𝗲𝗮𝘁 before it settles into itself.

For winemakers, tasting Bourru offers real insight into how 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻 and 𝘀𝘂𝗴𝗮𝗿 𝗯𝗮𝗹𝗮𝗻𝗰𝗲 are developing. It's a tool for gauging 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗮𝗹𝗰𝗼𝗵𝗼𝗹, 𝗮𝗰𝗶𝗱𝗶𝘁𝘆, and 𝗲𝗮𝗿𝗹𝘆 𝗮𝗿𝗼𝗺𝗮𝘁𝗶𝗰𝘀 before the wine finishes transforming.

Over the past few weeks, I've had the joy of sampling these unfinished wines directly from producers during harvest.
Finding Bourru bottled and ready to take home felt like capturing that magic in a bottle. I grabbed one to share with my family, to let them experience this fleeting, rustic beauty that only appears for a few short weeks each year.

They say you can't bottle time, but Bourru comes close! A sip of harvest, still bubbling with possibility.

Have you ever tasted wine before it's finished?

Have a fantastic week ahead, darlings 🥂

17/10/2025

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘤𝘢𝘯 𝘺𝘰𝘶 𝘣𝘦𝘭𝘪𝘦𝘷𝘦 𝘸𝘦’𝘳𝘦 𝘢𝘭𝘳𝘦𝘢𝘥𝘺 𝘪𝘯 𝘮𝘪𝘥-𝘖𝘤𝘵𝘰𝘣𝘦𝘳? 🍂🌹

The days are flying by, and before we know it, the festivities will be here. Which means it’s time for me to fine-tune some holiday menus! ✨

Tomorrow, I’ll be hosting a virtual tasting with my clients. One of my favorite parts of what I do.

I’ve got the lights on, camera ready, and rosés lined up for the evening. What I love about these sessions is how they let me be everywhere at once: connecting, sharing, and celebrating through the screen. 💻✨

For this tasting, I’ve gone with a rosé theme (because rosé isn’t just for summer 😉).

🍇 𝗣𝗶𝗻𝗼𝘁 𝗡𝗼𝗶𝗿 𝗖𝗿é𝗺𝗮𝗻𝘁 𝗱’𝗔𝗹𝘀𝗮𝗰𝗲 𝗚𝗿𝗮𝗻𝗱 𝗖𝗿𝘂 𝗞𝗮𝗲𝗳𝗳𝗲𝗿𝗸𝗼𝗽𝗳 — for the sparkling touch.

🌸 A 𝗿𝗮𝗿𝗲 𝗳𝗶𝗻𝗱 from 𝗔𝗿𝗶è𝗴𝗲, a nearly forgotten region neighboring Languedoc that is slowly making a comeback.

🍷 And finally, a bold 𝗕𝗼𝗿𝗱𝗲𝗮𝘂𝘅 𝗖𝗹𝗮𝗿𝗲𝘁 — that deeper, more structured style of rosé with a longer maceration.

We’ll taste, we’ll discuss, and hopefully one of these beauties will earn its spot on the holiday menu.

✨ So tell me, are you team rosé-all-year or do you switch it up with the seasons?

Have a fabulous weekend, darlings.

Cheers 🥂🍷

Mulongo Wine & Spice

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