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Mulongo Wine & Spice

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Mulongo Wine & Spice

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DipWSET-Certified Kenyan W**e Consultant
📚 Educator | Spice Architect | Foodie
✍️ W**e Writer | Lesser-known & Emerging Regions
🖥 Join My Membership, Online Tastings & Bespoke Experiences

01/10/2026

𝘛𝘢𝘴𝘵𝘦. 𝘛𝘩𝘪𝘯𝘬. 𝘛𝘢𝘴𝘵𝘦 𝘢𝘨𝘢𝘪𝘯.

Hello darlings, October is here, and the final stretch of the year has begun.
Between now and the holidays, my days are full of tastings, menus, pairings and festive planning. It's one of the busiest and most enjoyable times of my work year. I love the organised chaos of the BER months (September to December)!

For me, that means a lot of this: 𝘁𝗮𝘀𝘁𝗲, 𝘁𝗵𝗶𝗻𝗸, 𝘁𝗮𝘀𝘁𝗲 𝗮𝗴𝗮𝗶𝗻, 𝘁𝗵𝗶𝗻𝗸 𝗮𝗴𝗮𝗶𝗻, 𝘀𝗮𝗺𝗽𝗹𝗲, 𝗰𝗼𝗺𝗽𝗮𝗿𝗲, 𝗿𝗲𝘃𝗶𝘀𝗶𝘁. Then do it all over again. 😂

In these photos, I'm working through a few reds for client events. And to the clients who ask if they're asking too much when they request extensive tastings: you aren't.

This is my job. And the more I taste, the better I understand what will suit a particular person, dish or occasion.

So here's the deal.
𝗠𝘆 𝗷𝗼𝗯: 𝘁𝗵𝗲 𝘁𝗮𝘀𝘁𝗶𝗻𝗴 𝗮𝗻𝗱 𝘁𝗵𝗲 𝗰𝗼𝗺𝗽𝗮𝗿𝗶𝗻𝗴.
𝙔𝙤𝙪𝙧 𝙟𝙤𝙗: 𝙚𝙣𝙟𝙤𝙮 𝙩𝙝𝙚 𝙬𝙞𝙣𝙚.

You don't need to know why you love it or name every aroma in the glass. First things first: 𝗱𝗼 𝘆𝗼𝘂 𝗲𝗻𝗷𝗼𝘆 𝗶𝘁?

Everything else can come afterwards.

And to everyone in the middle of a busy season: work hard, but make room for a good meal and a glass of something you love.

Now tell me, darlings: do you enjoy a w**e first and ask questions later, or do you need to know everything about it first?

Happy October, darlings. Cheers 🥂

**eConsultant **eTastings **eEducation **eDiscovery **eAndSpice

28/09/2026

𝘔𝘺 𝘥𝘦𝘭𝘦𝘤𝘵𝘢𝘣𝘭𝘦 𝘧𝘪𝘴𝘩 𝘪𝘴 𝘴𝘵𝘢𝘳𝘪𝘯𝘨 𝘢𝘵 𝘺𝘰𝘶.

Today's w**e is 𝘼𝙡𝙗𝙖𝙧𝙞ñ𝙤 paired with a 𝙬𝙝𝙤𝙡𝙚 𝙜𝙧𝙞𝙡𝙡𝙚𝙙 𝙇𝙚𝙢𝙤𝙣 𝙂𝙖𝙧𝙡𝙞𝙘 𝙂𝙧𝙚𝙮 𝙎𝙣𝙖𝙥𝙥𝙚𝙧, cooked on the bone so it holds all the flavour. A spoonful of mango and lime sauce adds a sweet, tangy contrast to the smoky char.

The Albariño's crisp acidity, grapefruit, green apple, and a touch of white peach cut through the sweetness of the mango. While its saline finish suits the flaky, succulent snapper.

Funny story: I remember being a kid, travelling abroad with my parents, and ordering fish at a restaurant. What arrived was a fillet. I was genuinely shocked. I turned to my mom and asked, "Where's the fish?" 🤣

On the flip side, I once had a client refuse this very dish because the fish's eyes were staring back at them! 😲

Did you grow up eating fish whole, on the bone, or filleted? I'd love to hear in the comments.

Bon appétit, Darlings!

Have a a fun, w**e-filled week 🥂🐟

𝗥𝗲𝗰𝗶𝗽𝗲 (𝘀𝗲𝗿𝘃𝗲𝘀 𝟭, 𝘄𝗵𝗼𝗹𝗲 𝟯𝟱𝟬-𝟱𝟬𝟬𝗴 𝗴𝗿𝗲𝘆 𝘀𝗻𝗮𝗽𝗽𝗲𝗿)

1. Preheat the grill to medium-high.
2. Clean, gut, and scale the snapper. Cut 2-3 diagonal slashes on each side.
3. Toast 1g coriander seeds, 1g cumin seeds, and a pinch each of black peppercorns and red pepper flakes in a dry pan for 1-2 minutes, then grind coarsely.
4. Mix with 6g minced garlic (about 2 cloves), 20ml olive oil, 2g salt, 0.5g dried oregano, and 0.5g dried thyme. Add a pinch chilli flakes for extra heat.
5. Rub the mixture inside and outside the fish, working it into the cuts. Tuck 2-3 lemon slices into the cavity.
6. Grill for 5-7 minutes per side, until the flesh near the spine is opaque and flakes easily. Lower the lid if the skin browns too fast.
7. Meanwhile, simmer 100g diced mango with 10ml lime juice and a splash of water until soft. Blend smooth, reduce until syrupy, and season with a pinch of chilli.
8. Dress the fish with the sauce and lemon wedges. Serve hot with the Albariño and a side of your choice.

**e **eAndSpice

23/09/2026

𝘉𝘦𝘢𝘶𝘵𝘪𝘧𝘶𝘭 𝘸𝘦𝘢𝘵𝘩𝘦𝘳 𝘭𝘪𝘬𝘦 𝘵𝘩𝘪𝘴 𝘤𝘢𝘭𝘭𝘴 𝘧𝘰𝘳 𝘢 𝘳𝘦𝘧𝘳𝘦𝘴𝘩𝘪𝘯𝘨 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘸𝘩𝘪𝘵𝘦. ☀️

Italy is world-renowned for its reds, while its whites too often play second fiddle.
Some of Italy's most compelling whites have the structure, texture and ability to evolve that make them just as fascinating at the table.

Case in point: 𝙁𝙖𝙩𝙩𝙤𝙧𝙞𝙖 𝙇𝙖 𝙑𝙞𝙖𝙡𝙡𝙖 𝙑𝙚𝙧𝙙𝙞𝙘𝙘𝙝𝙞𝙤 𝙙𝙚𝙞 𝘾𝙖𝙨𝙩𝙚𝙡𝙡𝙞 𝙙𝙞 𝙅𝙚𝙨𝙞 𝘾𝙡𝙖𝙨𝙨𝙞𝙘𝙤 𝙎𝙪𝙥𝙚𝙧𝙞𝙤𝙧𝙚 𝘿𝙊𝘾 2021.

Five years from vintage, and this is exactly the kind of white w**e that reminds you why ageability shouldn't be reserved for red.

The grapes come from the Jesi area and are fermented in tank, with lees ageing helping preserve freshness while building the texture and depth you taste on the palate.
Fattoria La Vialla farms organically and biodynamically, with the Lo Franco family cultivating vineyards in both Tuscany and Le Marche, home of Verdicchio.

Let’s take a look.

👁: Warm, luminous golden-straw colour.

👃: Preserved lemon, baked yellow apple, ripe white peach, dried chamomile, fennel and wild jasmine. With air, toasted almond paste, beeswax and a mineral edge begin to emerge.

👄: Medium-bodied and beautifully textured. Verdicchio's signature acidity keeps everything fresh. While five years of bottle age have brought a rounder, almost creamy quality. Citrus oil, bruised pear and stone fruit meet a lingering, mouthwatering salinity.

🍷: Long and clean, with that classic bitter-almond note and a crisp mineral persistence.

And this is precisely why I love tasting older whites.

Have you tasted Verdicchio before, and where do you stand on Italian whites?
Tell me in the comments. 👇🏾

Happy Wednesday, darlings 🌞🇮🇹🥂

**es **es **eAndSpice

20/09/2026

𝘖𝘰𝘱𝘴, 𝘮𝘺 𝘰𝘷𝘦𝘳𝘴𝘵𝘶𝘧𝘧𝘦𝘥 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘣𝘶𝘳𝘨𝘦𝘳 𝘪𝘴 𝘧𝘢𝘭𝘭𝘪𝘯𝘨 𝘢𝘱𝘢𝘳𝘵!

Darlings, it's Sunday night, and I've been craving a burger for a while! This itch had to be fixed ASAP.

I made a 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗯𝗿𝗲𝗮𝘀𝘁 𝗯𝘂𝗿𝗴𝗲𝗿 🍔 instead of using a heavier meat cut. Keeping it a little leaner without giving anything up. Both the burger and the bun are homemade, so I could tailor everything to my liking.

Spices included 𝗽𝗮𝗽𝗿𝗶𝗸𝗮, fresh diced 𝗴𝗮𝗿𝗹𝗶𝗰, 𝗼𝗻𝗶𝗼𝗻, 𝗼𝗿𝗲𝗴𝗮𝗻𝗼, 𝗰𝗼𝗿𝗶𝗮𝗻𝗱𝗲𝗿, 𝗰𝘂𝗺𝗶𝗻, 𝗻𝘂𝘁𝗺𝗲𝗴 and a touch of 𝗯𝗹𝗮𝗰𝗸 𝗽𝗲𝗽𝗽𝗲𝗿. So every bite has some warmth and plenty of flavour.
Paired with a juicy 𝗚𝗮𝗿𝗻𝗮𝗰𝗵𝗮 from 𝗖𝗮𝘁𝗮𝗹𝗼𝗻𝗶𝗮, 𝗦𝗽𝗮𝗶𝗻. 🇪🇸

Deep ruby in colour 👁.

Notes of ripe red and black fruits on the nose 👃,
red cherry, raspberry and blackberry, alongside violets, leather and a touch of warm cinnamon. With a little time in the glass, those fruity aromas become deeper and more savoury.

Dry on the palate 👄, with fresh acidity, soft, rounded tannins and a generous body. Juicy fruit fills the palate, followed by a warm, spicy and savoury finish.

And this is why I love thinking about the whole dish rather than just the protein.
The paprika, cumin, coriander and black pepper have plenty to say, and the Garnacha has enough fruit, freshness and warmth to meet them without overpowering the chicken.

Which w**e would you have gone for?

Have a lovely Sunday, darlings. 🍔🍷🇪🇸

**e **eAndSpice

17/09/2026

Darlings, tell me... did you guess the grape right?

Or would you have manifested a different one?

Be careful what you wish for, you just might get it. 😉

Have a fabulous Friday Eve 🥂🇺🇾

10/09/2026

𝘍𝘳𝘦𝘴𝘩 𝘦𝘺𝘦𝘴 𝘧𝘰𝘳 𝘉𝘰𝘳𝘥𝘦𝘢𝘶𝘹, 𝘰𝘳 𝘫𝘶𝘴𝘵 𝘢𝘯𝘰𝘵𝘩𝘦𝘳 𝘭𝘢𝘺𝘦𝘳 𝘰𝘧 𝘯𝘰𝘪𝘴𝘦 𝘪𝘯 𝘢 𝘳𝘦𝘨𝘪𝘰𝘯 𝘵𝘩𝘢𝘵'𝘴 𝘢𝘭𝘳𝘦𝘢𝘥𝘺 𝘰𝘷𝘦𝘳𝘭𝘺 𝘤𝘰𝘮𝘱𝘭𝘪𝘤𝘢𝘵𝘦𝘥? 🍇🍷

Standing here in Saint-Émilion, I'm reminded of the sheer weight of history under my feet. Bordeaux isn't made overnight.
A château is the product of its terroir, vintage, ageing, and generations of knowledge passed from one family to the next. From grape, to barrel, to bottle.

We already have so many ways to measure it.
The 1855 Classification, Saint-Émilion's own ranking, Cru Bourgeois, 100-point critic scores, a whole world of merchants and collectors. Everything here is deeply established.

And now Michelin has stepped in with its brand-new Grape Selection, one, two, and three grapes, for Bordeaux.

So I have to ask: 𝗵𝗼𝘄 𝗱𝗼𝗲𝘀 𝘁𝗵𝗶𝘀 𝗮𝗰𝘁𝘂𝗮𝗹𝗹𝘆 𝗵𝗲𝗹𝗽 𝗕𝗼𝗿𝗱𝗲𝗮𝘂𝘅?

Michelin says it's rating estate identity, sustainable viticulture, and consistency across vintages, not just chasing a single score.
That's the pitch.
But a château built on centuries of terroir and generational craft isn't a restaurant table on a Tuesday night.
I'm not convinced it needs a guidebook rating its cellar.

And here's the thing: they've named the big estates we already know.
The real problem in Bordeaux was never a lack of ratings. It's that Bordeaux has aged with its audience.
It's still largely a w**e for an older generation. Priced out of reach for a younger one, filtered through a négociant system that keeps it at arm's length from the people who'd actually want to discover it.

So, darlings, what do you think?
Does Bordeaux need this fresh perspective, or is it just one more thing making w**e harder to understand?

Tell me in the comments 👇🏾

Have a fabulous, Friday Eve 🥂

**e **ecollector **eAndSpice

01/09/2026

🇿🇦 𝘉𝘶𝘣𝘣𝘭𝘦𝘴 𝘰𝘧 𝘑𝘰𝘺 🥂

I had no idea what my fellow Africans down south were crafting.

Back in the early 2000s, as a student in France, I thought I knew sparkling w**e. Crémant, Ch*****ne, that was the whole map.
What I didn't know was that my fellow Africans down south were already crafting something just as beautiful.

Growing up in Kenya, all we learned about South Africa was its rich history and geography.
Little did I know they were producing world-class sparkling w**e.

September 1st is 𝗖𝗮𝗽 𝗖𝗹𝗮𝘀𝘀𝗶𝗾𝘂𝗲 𝗗𝗮𝘆, my excuse to talk about Cap Classique, South Africa's answer to Ch*****ne: aged on the lees, refermented right in the bottle, built for that fine bead we love.
First pioneered by Frans Malan in 1971, now carried forward by a new generation, including Black-owned labels like House of Mandela and Kumusha W**es.

The bottle in my glass is the 𝗣𝗼𝗻𝗴𝗿á𝗰𝘇 𝗕𝗿𝘂𝘁:
a blend of 𝘗𝘪𝘯𝘰𝘵 𝘕𝘰𝘪𝘳 𝘢𝘯𝘥 𝘊𝘩𝘢𝘳𝘥𝘰𝘯𝘯𝘢𝘺.
Notes of green apple and citrus on the nose. Fresh ye**ty tones layered with toast into a creamy finish that holds its own against any Ch*****ne I studied in France.
On my table, it's going with creamy coconut fish, the acidity cutting right through the richness.

When I see something beautiful coming from anywhere on the continent, I feel proud, because when one of us wins, we all win.

Cap Classique may be South African, but you have no idea how wonderful it is to say a fellow African is taking w**e, culture, and heritage to new heights.
This is an ode, from this curious w**e-eyed Kenyan, to my South African family.

Darlings, the full story (and the rest of the pairings) is on the blog, link in bio.

Have you tasted South African Cap Classique?
If yes, which one made an impression on you and what did you pair it with? 👇🏾

Happy September, darlings! 🇿🇦🥂

**e **eAndSpice

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