Premier Cellars

Premier Cellars We are here to make your wine shopping experience easy and pleasing.

Imagine having a dedicated and passionate team of wine experts as your personal resource to find those special wines, provide wine advice and suggestions for food pairings.

06/06/2026

Today, we celebrate the wine that requires absolutely no occasion and somehow elevates everyone.

No one has ever walked into a room carrying Champagne and left without a friend.

It pairs with caviar and with fries. It works at 11 am and at midnight. It is the only wine that tastes like a decision you'll never regret.

On National Bubbly Day, we raise a glass to effervescence in all its forms of bubbles.

Cheerst to Champagne, Cava, Crémant, Pét-Nat, and Prosecco. Each one with its own character, its own story, its own reason to celebrate.

What's your favorite style of sparkling? Tell me below.

Six pairings that make every cheese board unforgettable.National Cheese Day deserves more than a charcuterie photo.The c...
06/04/2026

Six pairings that make every cheese board unforgettable.

National Cheese Day deserves more than a charcuterie photo.

The cheese board you build for a charter guest, a private dinner, or simply a quiet evening at home becomes something entirely different when the wine is chosen with intention.

These six classic pairings are foundational knowledge for anyone serious about hospitality. Not because they are rules, but because they are classic pairings that happen to taste extraordinary together.

Save this one. Your next hosting moment will thank you.

And if you want to go deeper into wine and food pairing at a professional level, we cover exactly this in our Premier Cellars Academy curriculum. Link in bio.

06/02/2026

Spiced watermelon, whipped feta, hot honey... but what's in the glass?

created something stunning here, and I could not scroll past without adding my favorite part, the wine.

She created these delicious "Spiced watermelon, whipped feta, hot honey" bites, which I think will be perfect summer snacks. Check her page for this and other recipes.

This dish is a great example of contrast and balance: sweet, creamy, spicy, and bright. A great pairing approach is to find a wine that will mirror one element and lift the rest.

Here are three pairings worth considering:

- A dry Provençal Rosé: The freshness echoes the watermelon, the minerality cuts through the feta
- A Grüner Veltliner: Its subtle white pepper note is a natural with the spice blend and does very well with hot spicy.
- An off-dry Riesling: When hot honey is involved, a touch of residual sugar is your friend.

Which one would you reach for? Drop your choice below.

Follow for more wine and food pairing tips.

Organic. Biodynamic. Natural. They're not the same thing.The vocabulary around sustainable wine is everywhere right now,...
05/30/2026

Organic. Biodynamic. Natural. They're not the same thing.

The vocabulary around sustainable wine is everywhere right now, and it's often used interchangeably. Here's what actually distinguishes them.

Organic: wine starts in the vineyard. No synthetic pesticides or herbicides. In the cellar, organic winemaking follows specific rules around additives, though some SO₂ is still permitted.

Biodynamic: goes further. It treats the farm as a living ecosystem, following a lunar calendar for planting and harvesting, and using preparations that support soil health. Demeter certification is the gold standard.

Natural wine: has no legal definition. It generally means organic or biodynamic farming plus minimal intervention in the cellar, usually no additives, no fining agents, no filtering. The result can be extraordinary or wildly inconsistent, depending on the producer.

Understanding the difference helps you select the type of wine more intentionally and speak to it confidently when guests ask.

Which of these are you most drawn to? Let me know in the comments.

05/29/2026

Have Multiple Wine personality guest and can't decide?... here's how a sommelier handles it.

Every professional in hospitality has met this guest.
They want something light but not too light. Dry but not too dry. Red but maybe white. Bold, actually.... no.... light. Something they've never tried, but also something familiar.

And here is what I've learned: the answer is always in what they say, so pay attention and listen for cues.

Not in the wine list. Not in the recommendation you prepared. In the words they use, the meals they mention, the mood they're in. "I like fruity" is very different from "I like sweet," and oftentimes it is confused with each other. Or "I don't like dry tannic wines," but "I like bold reds" it tells you they like oaked and smooth wines.

Wine has a bottle for every palate, every occasion, every budget. There are no rules, just the art of paying attention and knowing wine descriptors.

What's the most interesting wine request you've ever received? I want to hear it.

05/28/2026

How to store organic wines onboard?

Like any other wine, consistency is key!

These are the 3 you must keep in check:

Temperature stability: Aim for 55–60°F. The problem on yachts is rarely the temperature itself; it’s the fluctuation. A dedicated wine fridge beats any locker, and stay away from the engine room.

Limit movement: Especially with older bottles, young bottles of wine are resilient. Anything older than 15 years, treat it gently, or you will have sediments floating around, so make sure they are laying down flat.

Keep it dark: UV light degrades wine faster than most people realize, and it’s relentless at sea.

Other things to consider are humidity and position, but for shorter trips, the 3 above are the ones that will have the biggest impact on the wine

I know so many stews that have mastered the art of Tetris when it comes to storing provisions.

Comment below some of the creative ways you have found to store wine during a charter trip, and inspire others.

05/25/2026

Memorial Day weekend. The pairing question everyone gets wrong.

BBQ + red wine seems obvious. But the heat, the smoke, and the char actually call for something different......not necessarily big and tannic.

A chilled Grenache, a Côtes du Rhône, a carbonic Beaujolais, even a structured rosé from Bandol. The goal is freshness that can stand up to smoke without fighting it.

If you’re planning a yacht menu or a holiday gathering today, keep this in mind: Match the weight of the food, but bring the temperature down on the wine. Think chillable reds.

Let us know what you are pouring this weekend?

I’m sharing one of my Favorite Rose

02/11/2026

My mimosa ‘recipe’: 99% bubbles, 1% orange juice 😜🍾
Spoiler alert: the classic is equal parts… but where’s the fun in that?!

Pro tip: If your guest likes it sweeter, go heavier on the OJ 🍊
Most people actually prefer it drier, so just a splash does the trick (yes, the straw trick works 😉)

👉 Follow for wine education with a splash of fun! 🍷🎉**

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Fort Lauderdale, FL
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