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Mulongo Wine & Spice

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

18/06/2026

𝘉𝘭𝘢𝘯𝘤 𝘥𝘦 𝘕𝘰𝘪𝘳 𝘥𝘦 𝘊𝘢𝘣𝘦𝘳𝘯𝘦𝘵 𝘚𝘢𝘶𝘷𝘪𝘨𝘯𝘰𝘯 𝘩𝘢𝘴 𝘮𝘦 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺 𝘦𝘭𝘦𝘤𝘵𝘳𝘪𝘧𝘪𝘦𝘥.

I thought I knew exactly what Cabernet Sauvignon tasted like.
Blackcurrant. Dark fruit. Structure. Maybe a touch of cedar.
I was wrong.

👃 Now imagine a wine made entirely from Cabernet Sauvignon that smells of wet stone, crushed chalk, lavender, thyme, sage, lemon and lime.

Welcome to the wonderfully confusing world of 𝘽𝙡𝙖𝙣𝙘 𝙙𝙚 𝙉𝙤𝙞𝙧 - beyond Champagne.

For those unfamiliar with the style, 𝘽𝙡𝙖𝙣𝙘 𝙙𝙚 𝙉𝙤𝙞𝙧 literally means "white from black".
A white wine made from red grapes.
By pressing the grapes gently and separating the juice immediately from the skins, winemakers create a pale wine that carries none of the colour of its origin.

Traditionally, we associate 𝘽𝙙𝙉 with Pinot Noir & Pinot Meunier.
And that is where it gets interesting.

🍷 Domaine de Cabrol
🍇 Cabernet Blanc de Noir 2025
📍 Montagne Noire, Languedoc 🇫🇷

Out of six samples I received last week, this was the bottle that stopped me in my tracks.
I spent three days revisiting it because my brain couldn't reconcile what was in the glass with what I know about Cabernet Sauvignon.

👄 Bone dry, with high, electric acidity and a full-bodied frame. At 14% alcohol, there is undeniable power here, yet the razor-sharp acidity keeps everything taut, focused and remarkably fresh.
Chalk, wet stone, citrus, lavender and wild Mediterranean herbs unfurl across the palate, each note adding another layer to the long finish.

What fascinated me most wasn't simply the quality of the wine.

It was the apparent disappearance of Cabernet Sauvignon itself.

Instead of speaking primarily of variety, this wine seemed to speak of place: limestone soils, altitude, and the surrounding garrigue woven into every sip.

A reminder that even after years of study, wine can still surprise us.

And if I'm completely honest, darlings... this one swept me off my feet.

Have you ever tasted a wine made from a grape variety you would never have expected in that style?

Have a FAB Friday Eve, darlings 🥂

12/06/2026

𝘚𝘢𝘮𝘦 𝘨𝘳𝘢𝘱𝘦. 𝘛𝘸𝘰 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘸𝘰𝘳𝘭𝘥𝘴.

In my last post I teased a rare find that has been sitting in my glass, and today I am ready to tell you a little more.

This unconventional wine is challenging my knowledge and taking me back to being a novice.

And it is not an accident but a deliberate evolution. A considered and frankly rather brilliant winemaking choice that has existed for centuries, and is only now beginning to claim the wider attention it deserves.

Darlings, meet 𝗕𝗹𝗮𝗻𝗰 𝗱𝗲 𝗡𝗼𝗶𝗿. — ⚪️ white from black ⚫️

For those not in the know, the juice inside the majority of red grapes is actually clear.
Colour in wine comes from the skins. Specifically from the contact between juice and skin during fermentation.
BdN is pressed gently, separate quickly, and what remains is a pale, luminous wine that carries none of the colour of its grape but often carries something of its soul.

In Champagne, this style has long been celebrated. But what genuinely excites me right now is that 𝗕𝗹𝗮𝗻𝗰 𝗱𝗲 𝗡𝗼𝗶𝗿 is moving beyond sparkling wine entirely. Still wines, unexpected grapes, unexpected regions. Producers reimagining what a red variety can become when the rulebook is set aside.

And the props in my frame are no accident either. Freshly caught Indian Ocean tuna and fresh coriander. Because a wine this alive, it's unexpected, deserves a meal that matches its energy.

Next week I will be sharing details on the wine that swept me completely off my feet. The producer, the terroir, the grape, and my full tasting notes. I promise you, it is not what you would expect.

But while we wait — have you ever tasted a 𝗕𝗹𝗮𝗻𝗰 𝗱𝗲 𝗡𝗼𝗶𝗿 outside of Champagne?
What did you think?
Drop it in the comments darlings. I would love to know.

Have a wonderful weekend. 🤍🥂🖤

09/06/2026

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘦𝘹𝘱𝘦𝘤𝘵 𝘵𝘩𝘦 𝘶𝘯𝘦𝘹𝘱𝘦𝘤𝘵𝘦𝘥 𝘧𝘳𝘰𝘮 𝘮𝘦.

Those of you who have been following me for a while already know: I am unapologetically left field. My heart dances to its own drums.
I have always had a deep love for indigenous varieties, independent producers, rare finds, small-batch wines, experimental blends, and the regions the wine world hasn't quite caught up with yet.
Because beyond the bottles at your local store, there is an entire world waiting to be explored.

And if I'm being personal with you.
I was the odd kid at the school canteen. The one who ate lunch alone because she simply could not fit in. Even then, I had no idea where I found the courage to just be myself. But I did. And that has followed me quietly into everything I do.

It is precisely why I am drawn to the bizarre, the unusual, the overlooked. In wine as in life.

Which brings me to what is sitting in my glass right now.

Six samples arrived recently. Rare finds from producers crafting wine in ways most people wouldn't expect. And one of them stopped me completely.

In my glass is a grape you all know.
A style you all recognise.
But crafted in a way you would never have imagined.

I'll be developing this further in my next post, darlings. But while we wait, have you ever tasted a wine that completely changed the way you think about what wine can be?
And can you guess what's in my glass?

Have a fabulous Tuesday. 🥂

06/06/2026

𝘔𝘢𝘺 𝘪𝘯 𝘵𝘩𝘦 𝘦𝘺𝘦𝘴 𝘰𝘧 𝘢 𝘸𝘪𝘯𝘦 𝘤𝘰𝘯𝘴𝘶𝘭𝘵𝘢𝘯𝘵.
Where the glass is never empty, the kitchen is never quiet, and every meal deserves a great bottle.

Here are some of my favourite moments in May.
I hope your glasses were full and your tables filled with great food and laughter.

✦ Asolo Prosecco:
Always expect the unexpected with me. Like this lesser-known Asolo Prosecco that genuinely deserves your attention.

✦ Chicken in Creamy Sauce:
Comforting, bold, and deeply flavoursome.
This coconut and mustard chicken sauce is pure weeknight joy. Coconut milk is a staple in my kitchen and honestly, it should be in yours too.

✦ Cold Ferment Brioche:
Yes, I also bake. This brioche took patience, cold 24 hr fermentation, and lots of love. Worth every minute.

✦ The Work Behind The Wine:
Between tastings and the kitchen, this is my everyday. Client follow-ups, content, and keeping all the plates spinning.

✦ Juicy Burger:
Tell me what you think of my new food photography background. I'm rather pleased with it. And hope you’re hungry.

✦ Brownie + Merlot:
Indulge with me. A bold Merlot and a bitter chocolate brownie. I like my chocolate dark and unapologetic. How about you?

✦ A rare find from a nearly forgotten grape:
More on this one soon. It deserves its own story.

✦ More Bubbles, Please:
You know I cannot live without my sparkling Pinot Noir.

✦ Herb garden / terracotta pots. My beautiful herbs made it through the storm.

Happy June, darlings.
Thanks for following along.

Have a FAB weekend 🌞🥂

Save this carousel to revisit your May favourites, and tell me in the comments. Which moment spoke to you most?

31/05/2026

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘩𝘦𝘳𝘦'𝘴 𝘮𝘺 𝘤𝘢𝘵𝘤𝘩 𝘰𝘧 𝘵𝘩𝘦 𝘥𝘢𝘺.

Sunday mornings were made for this: a stroll through the market and a basket full of fresh ingredients. 💚

It's one of my favourite parts of the week.
I love chatting with local producers and hearing their recommendations. After all, they know their products better than anyone, and I always learn something new from those conversations.

One thing we sometimes forget is that good cooking isn't about buying expensive ingredients. It's about finding the right ingredients at the right time—fresh, seasonal products at their peak.

And here's a little confession: I rarely shop with a list. I prefer to see what the market has to offer and let the ingredients guide me. It pushes me to try new foods, discover new combinations, and keeps my cooking creative.

Today, I came home with mozzarella, a beautiful pineapple, and some gorgeous red peppers, among other things.
What will I make with them?
I haven’t decided yet, and that’s exactly my favourite part. 😊

I build my meals around what the market offers rather than forcing the market to fit my plans.
For me, that's where creativity begins.

So tell me, how do you shop?
Do you go with the flow, or do you stick to a list?

Have a fabulous Sunday, darlings. 🥂

28/05/2026

𝘋𝘢𝘳𝘭𝘪𝘯𝘨𝘴, 𝘭𝘪𝘧𝘦 𝘪𝘴 𝘴𝘸𝘦𝘦𝘵 — 𝘢𝘯𝘥 𝘵𝘰𝘯𝘪𝘨𝘩𝘵, 𝘴𝘰 𝘪𝘴 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 😘

On the dessert menu tonight: Homemade 𝗠𝗮𝗻𝗱𝗮𝘇𝗶 🍩 filled with a luscious Ngowe mango sauce 🥭✨

Ngowe Mango season is still here, and I'm making the most of it before the last fruits disappear.

Paired with an aromatic 𝗚𝗲𝘄𝘂𝗿𝘇𝘁𝗿𝗮𝗺𝗶𝗻𝗲𝗿 𝗣𝗲𝘁-𝗡𝗮𝘁 🍾. It’s medium sweet, bursting with tropical fruit, floral notes, spice, and vibrant bubbles.

Mandazi is a beloved Kenyan delicacy. A lightly sweetened deep fried bread, often enjoyed with tea, as a snack, or even for breakfast.

The classic Kenyan version is beautifully simple: flour, sugar, milk, and yeast. Mine takes a slightly more indulgent turn.

𝗠𝘆 𝗲𝗻𝗿𝗶𝗰𝗵𝗲𝗱 𝗺𝗮𝗻𝗱𝗮𝘇𝗶 𝗱𝗼𝘂𝗴𝗵:
● Whole wheat flour (70%) ● Plain flour (30%)
● Molasses ● Almond paste ● Fresh coconut milk ● Yoghurt ● Yeast ● Cinnamon

The blend of whole wheat and plain flour brings nuttiness and depth while preserving that characteristic mandazi tenderness.
Molasses adds caramel richness, while coconut milk, almond paste, yoghurt, and cinnamon create a dough that is soft, warmly spiced, deeply aromatic, and beautifully indulgent.

The dough was chilled overnight before frying the next morning. A slow process that develops greater depth, aroma, and tenderness.

Have you ever tried a Gewurztraminer Pet-Nat? Tell me what you thought, or if you haven't, would you? 👇🏾

Bon appétit, darlings ✨

Wishing you all a fabulous Thursday 🍾🥂

25/05/2026

𝘈 𝘵𝘰𝘢𝘴𝘵 𝘵𝘰 𝘔𝘰𝘵𝘩𝘦𝘳 𝘈𝘧𝘳𝘪𝘤𝘢 🌍💧

Today is 𝗔𝗳𝗿𝗶𝗰𝗮 𝗗𝗮𝘆, and the theme this year is: “𝗔𝘀𝘀𝘂𝗿𝗶𝗻𝗴 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗪𝗮𝘁𝗲𝗿 𝗔𝘃𝗮𝗶𝗹𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗦𝗮𝗳𝗲 𝗦𝗮𝗻𝗶𝘁𝗮𝘁𝗶𝗼𝗻 𝗦𝘆𝘀𝘁𝗲𝗺𝘀 𝘁𝗼 𝗔𝗰𝗵𝗶𝗲𝘃𝗲 𝘁𝗵𝗲 𝗚𝗼𝗮𝗹𝘀 𝗼𝗳 𝗔𝗴𝗲𝗻𝗱𝗮 𝟮𝟬𝟲𝟯.”

Water has always meant more to me than something we simply drink.

Growing up in Kenya, I remember the days of water rationing. The buckets. The waiting. Learning very young that water was precious: rationed, but there. Not every child is that lucky.

Today, nearly 400 million Africans still don't have access to safely managed drinking water. That number has always sat with me.

This is the Indian Ocean. The water that held my childhood coastline. And in my glass — a Picpoul de Pinet, shaped by the rain, the ocean, the mineral earth of its terroir.
Because water, in all its forms, nourishes everything: our communities, our health, our agriculture, our oceans, even the vines that become the wine we raise.

2026 is the African Union's Year of Water.
The message is clear: 𝙬𝙖𝙩𝙚𝙧 𝙞𝙨 𝙣𝙤𝙩 𝙖 𝙥𝙧𝙞𝙫𝙞𝙡𝙚𝙜𝙚.
𝙄𝙩 𝙞𝙨 𝙖 𝙧𝙞𝙜𝙝𝙩. 𝙁𝙤𝙧 𝙚𝙫𝙚𝙧𝙮 𝙘𝙝𝙞𝙡𝙙. 𝙀𝙫𝙚𝙧𝙮 𝙘𝙤𝙢𝙢𝙪𝙣𝙞𝙩𝙮. 𝙀𝙫𝙚𝙧𝙮 𝙛𝙪𝙩𝙪𝙧𝙚.

This Africa Day, I'm thinking about sustainable infrastructure, equitable access, and a world where every child can simply turn on a tap and drink safely.

Because dignity should never depend on access to water.

𝙏𝙤 𝘼𝙛𝙧𝙞𝙘𝙖. 𝙏𝙤 𝙧𝙚𝙨𝙞𝙡𝙞𝙚𝙣𝙘𝙚. 𝙏𝙤 𝙥𝙧𝙤𝙩𝙚𝙘𝙩𝙞𝙣𝙜 𝙬𝙝𝙖𝙩 𝙜𝙞𝙫𝙚𝙨 𝙪𝙨 𝙡𝙞𝙛𝙚.

I'd love to hear from you, what role does water security play in your community.

Have a fabulous week, darlings 🥂💙

22/05/2026

𝘔𝘢𝘯𝘨𝘰 𝘴𝘦𝘢𝘴𝘰𝘯 𝘪𝘴 𝘩𝘦𝘳𝘦. 𝘈𝘯𝘥 𝘐 𝘮𝘢𝘥𝘦 𝘢 𝘴𝘢𝘶𝘤𝘦.🥭

Here is something most people don't know. Kenya grows mangoes almost all year round.
But not the same mango. Each variety has its own season, its own region, its own personality.

The main season runs from November to February when most varieties are at their peak and easily available. But we are in May now. And May is when the 𝗡𝗴𝗼𝘄𝗲 shines.

From May to August, the Kenyan coast produces one of its finest — the 𝗡𝗴𝗼𝘄𝗲.
It’s slender, fiberless and intensely fragrant.
The juice mango. The one my mother always reached for breakfast juice in the morning, sliced for afternoon snacks.

This season I took that same mango somewhere she never did.

A silky Ngowe mango, lime and cilantro sauce — made for grilled lemon pepper chicken.
It is a dish built on contrast and harmony, designed to match across a whole spectrum of styles, from aromatic whites to celebratory bubbles.
There are five and each one tells a different story.

🔗 The full recipe, the wine pairings and a little Kenyan mango history are on the blog. Link in bio, darlings. 🥭

Which pairing would you reach for first?

Have a fabulous weekend, darlings. 🥂💛

19/05/2026

𝘔𝘢𝘯𝘨𝘰 𝘫𝘶𝘪𝘤𝘦 𝘧𝘰𝘳 𝘩𝘦𝘳. 𝘝𝘪𝘰𝘨𝘯𝘪𝘦𝘳 𝘧𝘰𝘳 𝘮𝘦.

A sweet visitor stopped by unannounced. 😊
She insisted on joining me at the tasting table with her drink of choice. And how could I refuse to be graced by her cuteness.
So she sat herself down with a glass of freshly pressed mango juice. Naturally, it's what my mother made for me when I was young.

And just like that, a memory I hadn't thought about in years came back to me all at once.

Growing up in Kenya, mangoes weren't just mangoes. They had names. Personalities. Purposes. My mum knew which one to press into juice and which one to slice into a shrimp salad or blend into a vinaigrette I still make to this day.

She never called it pairing. But that is exactly what it was.

And without knowing it, I was learning.
Long before wine. Long before spice. Long before any of this.

🔗 The full story and why it explains everything about the way I taste is on the blog. Link in bio, darlings. 🥭

And you, darlings. Do you remember when your love of food first began? Does it shape the way you drink wine today?

Have a fabulous Tuesday 🥂💛

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Bethon

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