Purple Mouthed

Purple Mouthed For WINOS + WINERIES seeking a refreshing, fluff-free perspective. There are ways to talk about tipicity and terroir and not intimidate. It’s true!

Kendal was at a fancy-pants wine event, her palate palpitating for the plethora of pours about to meet her glass. While walking around with a group of girls, she overheard one say, “Ay, I’d just love a glass of red, but how embarrassing is it to walk around with wine-stained teeth?!”

At that moment, Kendal was on her second tasting of Pinot Noir…

Now maybe if it were a gun show, a job fair or a

brain surgeons´ conference, that’d be one thing…but if they were serving wine, not even! So right then and there she decided to never let hoity-toity correctness get in her way of sipping, swirling and most importantly, thoroughly enjoying the wine. And she carried on, exploring the Syrahs, Cabernet Sauvignons, Carignans and beyond.

¡VIVA LA BOCA MORADA! How boring are those that spit the entire night and make a bunch of motions as to how the wine enters their mouth and blah, blah? So Kendal formed Purple Mouthed, a wine-obsessed company that is tired of the pretentious world of wine. We seek to break free from the fluff in the name of having a good time, relaxing and wearing a wine-stained mouth with pride. For winos and wineries alike, Purple Mouthed gives wine a real world context, providing services that make palates happy. In a world where “authenticity” is abused, we get REAL, empowering you to experience wine just as you’ve always wanted.

I got 99 problems, but an Ace of Spades ain’t one. Turns out, we celebrate life like the Knicks
06/16/2026

I got 99 problems, but an Ace of Spades ain’t one. Turns out, we celebrate life like the Knicks

It started in the beautiful chaos that is Astoria Seafood and ended under the Queensboro Bridge, a perfect afternoon wit...
06/14/2026

It started in the beautiful chaos that is Astoria Seafood and ended under the Queensboro Bridge, a perfect afternoon with three women who know how to wine💜

I always attempt to take notes. This is that:

Theme: Seafood Springing

The Charles Dufour Champs set the pace. Racing with acidity, yet opulent. Apricots, BREAD, and drops of honey suckle on the nose. The mouth goes marzipan and white raspberries. I want more of this.

Then to a glass smelling of pears, white flowers, and strawberry-flavored chalk with marshmallows. The mouth is austere, but in a good way, like in a loves seafood way. So salty and tight! An Aligote! From , a perfect way to dive into fresh seafood saturated in olive oil and love.

Next came enchantment from Wine Producer ✨ My only note: Best Portuguese white I’ve ever had.

Bottle four got me with its gushing plushness and butterscotch kisses. The nose slows the pace of sipping with a wide range of whiffs. Burnt sugar, pineapples, apricots, and blood oranges, etc. is Burgundy to the bone 💜

The final sip was a grip of Semillón, a ’22 Santa Cruz de Coya by Roberto Henríquez with jalapeño vibes and eucalyptus. Nicole Muscari | DipWSET, FWS said almost immediately that it reminded her of walking through vineyards in Chile, spot on. A wine with identity and a lot to say. The tannins balance the medium acidity, and the flavor boosts the finish.

I cannot recommend a trip to Astoria Seafood enough, an NYC BYOB GEM!

I was staying near the airport in Catania, where there wasn’t much to see but the sea, which was fine by me. I was hungr...
06/13/2026

I was staying near the airport in Catania, where there wasn’t much to see but the sea, which was fine by me. I was hungry and tired.

Yet the full moon inspired. So I ventured some 15 minutes down the coast for a bite.

Skeptical, a restaurant near the roundabout, already playing Christmas music on November 5, 2025…but then La Baracca Ristorante sat me next to the wine cooler, and immediately, such scruple subsided. So many familiar and fresh faces!

And then came the food. They caught the oysters just earlier. The seafood sphaghetti was equal to my feet kissing the sea during my walk there.

🍁🅻🅾🆁🅴🅽🆉🅾🍁 taught me about a “twist to the cheek” with his recommendation of the Tenute Mannino Winery Etna Bianco, a salt bath in a volcanic crater, slightly shy with its lemon and pear, teased by pistachio hints. Honeydew was around, too. 80% Carricante and 20% Catarratto.

By pressing your index finger against the center of your cheek and twisting it, you are saying that something is delicious. A cheek screw, a twist to the cheek 💜

I corked it up and bid farewell, back to prance along the swash 🌊🌚 The moon tugged at me to stay for a bit longer, so I had a photo shoot and wrote a poem.

Under the full moon in Catania with Etna Bianco.

Sometimes it’s Business Robert, Robert Federer, Roberto Ahueonado…has even been Robert Texas Ranger. But most importantl...
06/04/2026

Sometimes it’s Business Robert, Robert Federer, Roberto Ahueonado…has even been Robert Texas Ranger. But most importantly, es mi amigo Roberto Henríquez.

A vindicator of forgotten varieties in Southern Chile from centuries-old-vines. A farmer, a father, a winemaker, a partner, an employer, a dreamer, a solid human being. If you haven’t tried his wines, let me know, and I’ll help you locate them.

All the love to and for another successful run in the jungle. How serendipitous to run into you on a subway platform in Manhattan, , the one who always believed 💜🌟

Muchísimas gracias por ser un Best Friend Robert!!! 🥂 Además, Robert Einstein por la almohada del agua Polar Springs. Necessity is the mother of invention.

May-hem. What a delicious month 💜🥂 💜What started as a wine-tasting group years ago, now a deeply-rooted friendship🦐 .win...
06/01/2026

May-hem. What a delicious month 💜🥂

💜What started as a wine-tasting group years ago, now a deeply-rooted friendship

🦐 .wine is being talked about all over the place for a reason. Go there.

🤓PSA: Drink weird wine. Love this t from my local wine shop, 💜

🍷🍕Pizza and Sangiovese is a no-brainer. Grab a slice or two at if in the UES.

💚 forever and always.

💜I love when .graziani comes to town, especially with that salty, high-altitude Semillón.

✨¡Qué sabor! is delicioso! Go there.

🚇The always and never disappoints.

💜💜💜That line-up tho…I have notes on each if you’d like to know more about a certain bottle, hit me up.

🥕 makes the best carrots I’ve ever eaten in my life.

🌹A rose by any other name would smell as sweet.

🥂I have a whole post coming on .seafood, but it deserves a double mention, especially when and are involved.

🤌 is worth a visit, and the is definitely why I love Nebbiolo.

🌊☝️When the Délice de Bourgogne spooges all over your board, a little sea salt will wash it away.

🍣 is a 17-course deep crescendo experience.

💜Again, Prospect Park forever and always.

🍷💜A Purple Mouther if there ever was one. Olives, rocks and juicy fruit, the 100% Syrah Entremón by es maravilloso.

💜A pithy funk with blood and white flowers. A fatty baddy. Those were my only notes on the beloved .

🌋Volcanic ash with a big, fat mouth and salty acidity, The Etna Bianco is a fantastic sip after the slurp.

💜✨✌🏻 best wine-bar discovery of the month.

Find somebody who looks at you like…In a city where things come and go in overdrive, has been a consistent NYC favorite...
05/27/2026

Find somebody who looks at you like…

In a city where things come and go in overdrive, has been a consistent NYC favorite for years. So it only seemed right to create our special night in the warmth of their embrace.

tells the story best in her piece, “2 Years, 10 Cities, and Countless Wine Shops: A Flight Attendant’s Relentless Hunt for Domaine des Miroirs”. Long story short, tracked down and secured a bottle of a cult wine classic in Naples, Italy, and brought it back for our group to drool over and devour.

The Domaine des Miroirs (Kenjiro Kagami) is basically Jackie in a bottle. Calm and collected with piercing eyes and a vibrant spirit. A beautiful soul! Grilled guava and match stick are spritzed with tangerine and overripe pineapple in the nose. The mouth is super concentrated with nutty layers and a zingy finish. The kind of wine you taste and even if you don’t know, I think you’d kinda know that this is a wine worth your time.

It hugged every bite of Nudi’s mushroom, egg yolk and shoaxing. It finished their fire crispy chicken sandwich with confidence.

And then there were other wines…eventually a table shift. Because when in NYC, it’s only right to join forces when the table across the room brings a bevy of Barolos. It was a very concentrated night that ended just right, with a sip of the cold concrete of a receiving area in the cellar on a beautiful fall day. Orange, Ritz Crackers and candied marshmallows.

This is why we do it…

Thank you, dear friend Jackie, for making our dreams come true 💜🍷✨

How quickly we seek and embrace age in wine, but not ourselves. Tertiary is when things get interesting. Deep wrinkles a...
05/27/2026

How quickly we seek and embrace age in wine, but not ourselves. Tertiary is when things get interesting. Deep wrinkles are stories, a life lived. Here are some notes from recent time travelings.

💜I hear the 2004  Batard-Montrachet Grand Cru is good the morning after. It went from beefy to the finest puffed corn. Honey, gas, apricots, peach gummy rings. The nose goes on and on. Addicted to the shindig. Cantaloupe. Medium bitter acid and medium body. and on and on…it was beautiful. Uncontestedly Purple Hearted.

🍷The 1985 Schioppettino got a lot of notes too, but the real beauty here was the 1989 : When I blind beans on the nose, especially green beans, I go to the Pape, and I’m generally correct. This also had a real field-blend vibe that helped get there—such a lovely, complex wine, ranging from fresh cherries and violets, to coagulated blood, smoke, game, leather, to***co, and on and on. Still a lot of life left here! “It’s only 8:30, my cardiologist would be pleased.”

🍷1985 Château de Beaucastel, just days after: It’s not tit, it’s b**b.

🍷1979 Oltrepo Pavese. A rustic field blend from Croatina, Uva Rara, Ughetta, and Barbera. Bloody and brooding. Absolutely fascinating and a shining example of ‘s massive and very special Italian wine list in Brooklyn, NY.

🍷1959  Côtes du Jura Chardonnay: Celery salt and hay with yellow apples and vanilla honey. A Jura if I ever did smell one. Acid still so alive!! I would’ve never guessed such age, and felt it still had a few more left in it! This family has been making wine since the 16th century, one of the Jura’s oldest.

🍷1996  Clos des Goisses Brut: From Mareuil-sur-Ay, a nutty nose with green apples and croissants alongside orange blossoms, honey, and lemon curd. The mouth packs a punch of crisp, high acidity and intense flavor concentration while fine, persistent bubbles dance along a creamy lemon mousse. A real WOW for the mouth!

For the full report, head over to www.kendalmontgomery.com 😘

I slept in a pillow-lined bathtub the first several months of my life. As my momma always taught me, necessity is the mo...
05/10/2026

I slept in a pillow-lined bathtub the first several months of my life. As my momma always taught me, necessity is the mother of invention. That’s why I’ll never bother to buy a rolling pin. Just grab a bottle from the wine cellar and make that pie!

From a bathtub to sleeping in barrels and bubbles, I’ve stayed in some interesting places. After 14+ years of focusing on a wine career that takes me all around the world, I’m reviving the practice of telling stories and exposing what’s out there, beyond the bottles and vines, though you’ll find a lot of that there too. So welcome and read all about my top five over at www.kendalmontgomery.com, link in bio 🥂💜⚡️

I didn’t drink a drop in March, so I made up for it in April :) I also left social media, but again, here we are, just a...
05/01/2026

I didn’t drink a drop in March, so I made up for it in April :) I also left social media, but again, here we are, just a few algorithmic souls swimming in a fish bowl…🥂

Cheers to April, the month that gifts me another year! The month where I look stoned all the time because I can’t keep my nose out of delectable springing nature. The month no longer here.

THANK YOU to all of those who made me feel special with your time, love and excellent taste. Especially you, my dear 🥰

We start with Notro, a forever favorite from , a traditional southern Chile blend with some skin. 💜

April was heavy on solid Rhone wines with all their beans and things. Green beans are a solid marker of Rhone wines for me, and depending on other markers of berries, flowers (particularly purple), and of course, meat, we’ll either go north or south.

If you have any questions about specific wines, just message me and I’ll go into detail! I can tell you a lot about Riesling right now and then some of randos like a fantastic natty Chinese Merlot/Syrah by and 's Pork Soda that truly tasted like bacon. AND THAT PINOT! What a gem, thank you 💜Gotta love tasting Austrian wines at . Oh and a ’71 Manzanilla that makes me feel silly for swearing off fortifieds when I studying for D5 😊 Forever and always my mountains of West Virginia 💙💛

Cheers, my dears! 🥂💜

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