Vio's Food & Wine

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Vio's Food & Wine

🍷 Wine education for women who refuse to feel intimidated
Learn clearly.

Own the table.

🇫🇷 🇮🇹 French & Italian wines
🎓 DipWSET student
Founder of Vio’s Food & Wine

For legal drinking age audiences. 🍷 Welcome to Vio’s Food & Wine! 🇫🇷🇮🇹
I'm Vio — your go-to wine cheerleader, here to help you feel confident (and fabulous) around food & wine, even if you’re just starting out. If you’ve ever felt lost in a wine list, intimidated at a dinner party, or like wine talk was just too snobby and serious… bienvenue! You’re in the right place.

✨ Here, wine is joyful, not judgmental. ✨
With a focus on French and Italian wines (because… of course 😉), I’ll show you how to pair Italian and French food and wine, and most importantly — enjoy every sip. From wine basics to pairing tips, restaurant hacks to cultural tidbits, I make it fun, informal, and 100% beginner-friendly. Because wine should feel like a celebration, not a test. 🥂

Raised in France, a bit of a globetrotter, and forever smitten with Italy’s dolce vita. WSET 3 certified — yes, I sip and study wine! 🍷📚

🎥 Come join the adventure on YouTube, Instagram & Pinterest — and don’t forget to grab your FREE guide on Vio's Food & Wine webiste!

👉 Whether you’re hosting, ordering, or just sipping solo, I’m here to help you shine with every glass.

10/27/2026

Remember when I said I'd earned myself a glass of something with bubbles to celebrate passing my WSET Diploma D6 with Merit?

Well, I wasn't joking!

And what better way to celebrate than with Ch*****ne?

This time, we opened a bottle of Ch*****ne Brocard Pierre Tradition Brut, from Celles-sur-Ource in the Côte des Bar, in southern Ch*****ne.

A blend of 75% Pinot Noir, 20% Pinot Blanc and 5% Chardonnay.

Yes, Pinot Blanc! Although Chardonnay, Pinot Noir and Meunier dominate Ch*****ne production, Pinot Blanc is also one of the grape varieties permitted in the region.

And here's another interesting detail: this Ch*****ne comes from 11 different vineyard parcels, with 18 months of aging on the lees.

Disgorged in January 2025, with a dosage of just 1.5 g/L, it's a lovely example of how much information you can discover simply by turning a bottle around!

But this time, I wasn't studying, researching or writing about w**e.

I was celebrating!

And after all those months working on my orange w**e research, I think a glass of Ch*****ne was thoroughly deserved!

What's your favorite w**e to open when you have something special to celebrate?

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*****nelife *****ne *****ne

10/23/2026

I DID IT! 🎉

My WSET Diploma D6 results arrived, and I'm absolutely delighted to share that I passed my Independent Research Assignment with MERIT!

And the subject? Orange w**e!

More precisely, my research explored the challenges and opportunities for orange w**e to be recognized as a distinct category.

What started as a research project turned into a fascinating journey through the world of skin-contact white w**es.

Hours of reading, researching, interviewing, writing, rewriting (and probably a little too much overthinking! 😉), all to explore a question that sounds simple but really isn't: Does orange w**e deserve to be recognized as a w**e category in its own right?

One of the highlights was speaking with passionate w**e professionals who generously shared their knowledge and perspectives. Those conversations were among the most rewarding parts of the entire project!

And what did I learn? That orange w**e is about much more than its color. It's about w**emaking choices, consumer expectations, food pairing, and perhaps most importantly, helping people understand what's in their glass before they take that first sip.

Another step forward on my WSET Diploma journey, and one I'm particularly happy about! 🥳 And a little thank-you to for accompanying me on this WSET Diploma adventure!

And tonight? I think I've earned myself a glass of whatever comes my way, white, orange, red, or preferably something with bubbles! 🥂

And if you're wondering what orange w**e actually is, I've made a YouTube video explaining it in just six minutes, without the complicated w**e jargon! 🍊

🎬 You can find it through the link in my bio.

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**estudent **ejourney **eeducation

10/20/2026

Aligato, Aligoté!

Yes, you read that right! During my visit to Domaine La Soufrandière in Burgundy, I came across this rather unusual bottle: Aligoté Aligato 2023, Cuvée Zen

The name is a playful nod to arigatō, which means “thank you” in Japanese. Even the label features Japanese characters!

But what about the w**e?

When people think of white Burgundy, Chardonnay usually steals the spotlight. Yet Burgundy has another white grape worth discovering: Aligoté

Naturally high in acidity, Aligoté often produces fresh, lively w**es with citrus and green apple notes. But don't underestimate it! In the right hands, it can also offer lovely texture, depth and complexity.

Food pairing? I'd go for gougères, those delicious Burgundian cheese puffs, or a plate of fresh seafood. Aligoté's refreshing acidity makes it a wonderful partner for both.

Now I'm curious: have you ever tried Aligoté, or do you usually reach for Chardonnay when choosing white Burgundy?

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**e **es **e

10/16/2026

Orange w**e. Have you tried it?

It's one of those w**es that can really surprise you. The color, the aromas, the texture… and sometimes even the first sip!

Over the past few months, I've been exploring the fascinating world of orange w**e, tasting different styles and exchanging ideas with people across the w**e and hospitality industry.

One particularly memorable experience was my visit to Clos des Vignes du Maynes in Burgundy, where I met Julien Guillot and discovered his approach to w**emaking.

Made from Chardonnay, Julien's Maxcération undergoes around three weeks of whole-bunch carbonic maceration, producing a fresh, fruity and floral orange w**e with delicate tannins.

When I tasted it again at home, I was particularly intrigued by its cider-like apple character, alongside notes of citrus and apricot. On the palate, freshness and texture come together beautifully, leading to a lovely saline finish. A wonderful example of how much character skin contact can bring to white grapes.

And when it comes to food, orange w**es open up so many possibilities, from mushroom dishes and aromatic spices to aged cheeses. I enjoyed it with a colorful quinoa salad made with cherry tomatoes, avocado, eggs, garlic and fresh cilantro, dressed with lemon juice and olive oil. The w**e's freshness and delicate tannins worked beautifully with the dish, especially its citrusy and herbal flavors.

These discoveries inspired my latest YouTube video, where I explore what orange w**e really is, how it's made and why it's worth discovering, with a little Halloween fun along the way. 🎃

Watch it here: https://youtu.be/lUkWpE3fuw8

Have you tried orange w**e? What did you think?

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**e **e **e **eDiscovery **es

10/13/2026

Have you ever had Alta Langa?

Ch*****ne isn't the only place where you can find beautiful bubbles!

Today, we're heading to Piedmont, in northern Italy, to discover Alta Langa DOCG, one of Italy's exciting traditional-method sparkling w**e appellations.

In my glass: Banfi Cuvée Aurora 2020 Extra Brut, made from 70% Pinot Noir and 30% Chardonnay, using the same second-fermentation-in-the-bottle method as Ch*****ne.

What makes Alta Langa particularly interesting? Its vineyards are planted at a minimum altitude of 250 metres, the w**es are always vintage-dated, and they must spend at least 30 months ageing on the lees.

And here's a detail I love about this bottle: the back label indicates a disgorgement date of January 2025. A lovely reminder of how much time and patience goes into making traditional-method sparkling w**es!

What would I pair it with? A seafood risotto, delicate fish dishes or, for a little Italian twist, a plate of vitello tonnato. The kind of pairing that makes me want to linger at the table!

Have you ever tried an Alta Langa sparkling w**e, or is it still waiting to be discovered?

And if all this Alta Langa has made you curious to learn more, head over to my YouTube channel! In my Ch*****ne & Sparkling W**e Guide, I explain what makes sparkling w**es so special, without the complicated w**e jargon.

🎬 Link in bio!

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**e **e

10/09/2026

I felt like a little girl on Christmas morning, about to unwrap the most amazing presents!

Except this time, the presents were SIX fabulous Ch*****nes, all waiting to be tasted!

And not just any Ch*****nes…

🍾 Bollinger R.D. 1999
🍾 Jacques Selosse Substance
🍾 Egly-Ouriet Blanc de Noirs
🍾 G.H. Mumm R. Lalou 1999
🍾 David Léclapart L'Artiste
🍾 Guillaume S. Selosse

The setting? A beautiful home overlooking the lake, just across the Italian border. Add a delicious lunch, wonderful company and a table full of extraordinary bottles, and you can imagine my excitement!

Six bottles, six glasses, and the incredible pleasure of tasting them side by side. Going back and forth between glasses, discovering their different personalities, comparing impressions around the table… I was in Ch*****ne heaven!

And the best part? I could take my time with each one, return to it, and see how it evolved in the glass.

Choosing a favorite wasn't easy, especially with that gorgeous Bollinger R.D. 1999 in the lineup. But Jacques Selosse Substance completely stole my heart. What a Ch*****ne!

There were a few other lovely w**es too, plenty of conversation and laughter, and the kind of afternoon that makes you wish time would slow down just a little.

I still smile thinking about it!

Now I'm curious: which of these six would you have reached for first?

And if all this Ch*****ne has made you curious to learn more, head over to my YouTube channel! In my Ch*****ne & Sparkling W**e Guide, I explain what makes Ch*****ne so special, without the complicated w**e jargon.

🎬 Link in bio!

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*****ne *****neLovers *****ne

10/06/2026

A little trip to Campania without leaving Lugano. 🍷

Last week I had the opportunity to attend a masterclass dedicated to the w**es of Sannio, organised in Lugano by USSE, Unione Svizzera Sommelier e Enocultori, together with the Consorzio Tutela Vini Sannio.

When we think of Sannio, Falanghina is probably the first w**e that comes to mind. And yes, there was plenty of Falanghina to taste, both sparkling and still.

But the tasting was also a good reminder of the diversity of this part of Campania.

We moved from fresh sparkling w**es to still Falanghina, then to Barbera del Sannio and finally Aglianico del Taburno DOCG, including several Riserva w**es.

Nine w**es in total, and a very interesting opportunity to compare not only different grapes, but very different expressions of the same territory.

One of the things I enjoy most about masterclasses like this is discovering w**e regions that we hear far less about internationally than Tuscany, Piedmont or Veneto. There is always something new to learn.

Thank you to Anna Valli, USSE and Rita Caporaso from the Consorzio Tutela Vini Sannio for bringing a little piece of Campania to Lugano.

Curious about Aglianico and where it fits among Italy’s great red w**es? I cover it, along with Barolo, Amarone, Chianti, Brunello, Etna and more, in my Italian Red W**es guide on YouTube. 🍷 Link in bio.

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**es **e **etasting🍷

10/03/2026

Have you ever opened an Italian w**e list and wondered where to begin?

Barolo, Chianti, Brunello, Amarone, Aglianico… Italy offers an incredible range of red w**es, but all those names can quickly feel overwhelming.

In my new 22-minute guide, we travel from North to South to discover what the major Italian reds taste like, what to eat with them and which one to order with confidence.

If you don’t have 22 minutes now, save it for a quiet moment this weekend 🍷

Watch the complete guide here: https://youtu.be/A16tQSVab6g

Which would you order first: Barolo, Chianti or Etna Rosso?

**e **e **e **e

09/25/2026

Back from Bordeaux… and I’m not quite sure where to start.

Four days, eight w**eries, countless w**es, plenty of time in the vineyards and cellars, and some really interesting conversations with the people behind the bottles.

I was invited to discover the Premières Côtes de Bordeaux region on a trip imagined and organised by Emma Baudry and the Maison des Vins de Cadillac
. Emma joined us for the last two days, while the lovely Mercy guided us through the first part of our journey. A big thank you to both of them for making these four days happen, and of course to all the producers who welcomed us so generously.

It’s an area of Bordeaux I knew far less well than the famous names we tend to hear about all the time. And that was probably what I enjoyed most.

Over four days, I tasted reds, dry whites, sweet w**es, Crémant de Bordeaux, Clairet and even Claret. I walked through very different vineyards and cellars, met producers with very different approaches, and was reminded just how much more there is to Bordeaux than the image many of us have of it.

There were oysters with Graves white, fascinating older vintages, including a w**e from 1990, and yes, rather a lot of tasting. But more than anything, there were people, stories and lots of things I want to dig into a little more.

I came home with far too many photos, videos and notes to fit into one post, so consider this the first glimpse.

More Bordeaux coming soon. 🍷

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09/18/2026

A delicious evening in Como with friends… and a rather lovely Nebbiolo. What else ?

We started with a beautiful selection of charcuterie and cheeses, followed by some delicious dishes, including gnocchi with mushrooms and meat with roasted vegetables.

And then came the w**e.

Clos Convento San Lorenzo, Sassella Riserva 2018, a Valtellina Superiore DOCG made from Nebbiolo.

Yes, Nebbiolo again! But this time, we're not in Piemonte. We're in Valtellina, in northern Lombardy, where the vineyards cling to steep Alpine slopes.

Sassella is one of the area's historic subzones, known for its rocky, terraced vineyards. A rather different setting from the rolling hills of the Langhe!

A lovely opportunity to enjoy another expression of one of my favorite Italian grapes.

And I have to mention those enormous jars of sweets at the restaurant. I was almost tempted to skip dessert and head straight for them.

Good friends, Italian food and Nebbiolo. An evening sorted.

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**es **eAndFood

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400 4th St
Annapolis, MD
21403

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https://www.viosfoodandwine.com/, https://www.youtube.com/@viosfoodandwine

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