Bacio Divino Cellars

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Bacio Divino Cellars Bacio Divino Cellars is a small family-owned w**ery recognized as a producer of superior Cabernet Sa

When you think of the culinary heart of the former Yugoslavia, nothing brings people together quite like ćevapčići. Whil...
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When you think of the culinary heart of the former Yugoslavia, nothing brings people together quite like ćevapčići. While the legendarily soft, smoky versions in Sarajevo set the benchmark, this elevated take at the Bib Gourmand–rated **Taj Mahal** in Dubrovnik is an absolute masterpiece.

They serve it right: nestled inside warm, house-made Bosnian *somun* bread, topped with a generous scoop of impossibly fresh *mladi kajmak* that melts straight into the grilled meat. Rich, comforting, and deeply authentic.

Have you ever tried proper ćevapi with fresh kajmak, or is it still on your travel bucket list?
**e **eLovers

Taverna Julia in Drios is serving absolute magic with this Paros salad. Everything sits on a foundation of local paximad...
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Pure summer on a plate. Straightforward, hyper-local, and unbelievable flavor.

What’s your favorite local island dish that captures summer in a single bite?
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When you're staying in Drios, lunch basically solves itself. **Souvlaki Drios** is that effortless, every-single-day kin...
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When you're staying in Drios, lunch basically solves itself. **Souvlaki Drios** is that effortless, every-single-day kind of spot. Perfect pork souvlaki off the grill, an impossibly fresh Greek salad loaded with local Paros tomatoes, and an ice-cold b**r while taking a break from the sun.

Simple, perfect, and exactly what you want when beach time turns into lunch time.

Are you team souvlaki or team gyros for a quick beachside lunch?
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Pure, unpretentious Greek hospitality at its finest. If you find yourself wandering through the center of the island, this spot is an absolute gem.

What's the most memorable home-cooked meal you've stumbled upon while traveling?
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Sitting steps from the water on Drios Beach at Markakis, watching the sun hit a plate of gouna—salted, sun-dried mackere...
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Sitting steps from the water on Drios Beach at Markakis, watching the sun hit a plate of gouna—salted, sun-dried mackerel grilled right over the charcoal—is about as Paros as it gets. Crisp skin, rich flavor, and that salty Aegean breeze doing half the seasoning for you.

Pairs remarkably well with a chilled glass of dry white and absolutely no rush to be anywhere else.

What’s your go-to seaside bite in Greece?
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There's nothing like Greek cuisine, especially when in Athens eating it on a shaded alley in the labyrinthine pedestrian...
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There's nothing like Greek cuisine, especially when in Athens eating it on a shaded alley in the labyrinthine pedestrian alleyways of Psyrri. Via Maris is absolutely a must visit! What do you like to drink with Greek cuisine?

05/03/2026

Thanks to Deacon Reid for sharing with us! We are so glad you took the time to share your love letter to Janzen To Kalon!
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From my post in Napa Valley W**e Group... Feel free to repost if you think worthy of some thoughts..

2023 Janzen To Kalon

(From Bacio Davino Cellars)

Let me preface this by saying I've never been the biggest To Kalon fan - NOT that I don't recognize it's excellence as one of the finest vineyards in the entire world...but maybe I push back against the idea that some may forward that it has no rival in Napa as the "Crown Jewel" of Cabernet Vineyards.

Now - some of this is my Personal - very subjective preference to a style of Cab that generally comes from Mountain fruit that can be either Western facing or the more reserved structured Eastern Facing Slopes (reserved in the sense of less obvious ripe plush fruit, more structured tannins that take time to evolve.. and of course a little bit more beautiful hints of green thrown in). From the Beckstoffer portfolio I'll go with Dr Crane at nearly the same crazy $60 k a ton for good blocks .... And maybe even the new kid on the elite block as Bourne is now commanding the same price now -or was.. I can't see how those prices don't plummet a little this year.

Anyhoo..

My single greatest Napa Bottle - And I did NOT want it to be a cult w**e - was a 2002 Bond St..Eden
Oakville - but coming from the Eastern Side (To Kalon for those who might not know is in the West side) getting more sun and a completely different soil structure with all that Red dusty Rhyolite that had washed down of the Vaca). That w**e in my tasting experience - on that particular day (2011 ish so year 9) is quite literally twice as Good as any Napa w**e..nearly any w**e I've had in my nearly 30.years working professionally in w**e. I was blessed a friend purchased that amazing bottle specifically share to me a few years ago and although it was stunning at that point in his life cycle it was just another superbly made Napa cab coming office apex and turning into a beautiful piece of liquid history.

Kiddies... I'm sorry for this long diet tribe but if I'm going to make the next statement I wanted to give it some context and let you know that I put a lot of thought before posting this. I tasted this 2023 that I acquired for my friend Kyle Kyle M. Janzen nearly 3 weeks ago. I was with some friends - I decided that I was going to let myself just enjoy a w**e and not be analytic about it and I was going to grab something that was truly of a high level. I wasn't going to pontificate, I wasn't going to analyze - for the first time and maybe 5 years I was just going to "get my drank on" with a freaking amazing bottle of w**e

Huge fan of Kirk Vigne but have always preferred his style of w**emaking with Janzens tiny Estate Vineyard (Cloudy's) or even Vineyard X (haha..I mean - Missouri Hopper ) or of my tasty tasty favorites the legendary Bacio Davino Sangio/Cab blend that put them in the map. My thought is that Kirk's stylistic use of new French and how it translates in the bottle was a little too heavy-handed for the subtleness of a lot of what makes To Kalon great.

Welp - was I WRONG about that..lol

This w**e was....it was -
A w**e that just steals the breath from you.

From the moment your nose hits the glass and then hits your tongue with even more flavors and finesse than you were expecting from that heavenly balanced, nuanced Bouquet that.had already started to make your knees buckle.

This w**e was... everything. . everything everyone in this particular group dreams of when they open up a great bottle to share (at least it was on that night to my personal palette).

From what I read I really believe it was in a style that what so many of you describe Graham McDonald's To Kalon tasting like when hitting its stride (I still have not had the pleasure but man I am making a vow that I'm going to get 3 in before the end of the year - why 3? Because brother couldn't handle four!).

Back to Kyle & Kirk's w**e.

Sublime - starts at flawless and grabs you but the soul to take you in a ride you don't deserve as a human.

Seriously - that good, on this night, for me.

Body chemistry, humidity, bottle storage temperature (hey Oliver and even throw in it may have been a flower day I don't care) the company, the stem..all of it was perfect .

Number 3 on the greatest bottles I have ever tasted in my entire life. Let me rephrase that.. number three on the enjoyment level of the bottles I've had in my entire life.

1. 2010 Emanuel Rouget - Eschazeau
2. 2002 Bond St. Eden.
3. ***Janzen To Kalon**
4. 2008.Curran "Riserva" Grenache
5. 1985 Concannon Petite Sirah.
Tied with
1974 Kenwood (taste at 40.years old).

Wow.. I feel like I've shared like my whole w**e tasting soul rather than just review of a single w**e.. but I felt that this particular w**e on this night deserved The extra verbiage.... I am also going through a full throttle midlife crisis and so I'm very reflective and chatty. I'm sorry you had to be the victims 🙂

Go drink some great w**e and I'd love to hear your top five and why.

I love this group. ❤️

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Calistoga, CA

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+17079428101

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