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 w**e 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 w**e-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 w**e, 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 w**e. 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 w**e enters their mouth and blah, blah? So Kendal formed Purple Mouthed, a w**e-obsessed company that is tired of the pretentious world of w**e. We seek to break free from the fluff in the name of having a good time, relaxing and wearing a w**e-stained mouth with pride. For winos and w**eries alike, Purple Mouthed gives w**e a real world context, providing services that make palates happy. In a world where “authenticity” is abused, we get REAL, empowering you to experience w**e just as you’ve always wanted.

I hear your remedial Rombauer ramblings; I see your not-chic stance, too cool for the dance. Then there’s all this fuss ...
10/01/2026

I hear your remedial Rombauer ramblings; I see your not-chic stance, too cool for the dance. Then there’s all this fuss over AI and the death of w**e writing; or the drained refrain that PEOPLE AREN’T DRINKING!!!

What would happen if the w**e world spent as much time promoting all the credible people and projects out there as it wastes while creating content of controversy and carnality for the algos?

I see the irony in my words—and using my b***s to reel you in—but I press on :)

I’m bored!

W**e is not nine to five, so let’s not make it so.

My suggestion? Get out there and taste with others! Go lick some rocks and make friends with the locals. Try the 1.5 liter of fresh “Greek white” from literally “right over there, at the base of Mount Ossa.”

Yes, this is extreme, but you know what I mean!

Get to know the farmers and makers. Support all that it took to make it to your mouth.

The future of w**e worth your while will be rooted in connection. Holistic.

And hear the good news: I’m quite optimistic.

CHEERS!

P.S. I LOVE KOKKINO NERO! Thank you for setting this up for us, Dougos w**ery 💜🇬🇷🥂 Love you forever, Michéala Johnson ⚡️

Save this post for the next time you go blind. XXTrust me, I’m a professional. Thank you, nudibranch 💜And all my love to...
09/26/2026

Save this post for the next time you go blind. XX

Trust me, I’m a professional.

Thank you, nudibranch 💜And all my love to you, Daila - Strong Nose Full Body 📸, procurer of our good times.

New York City will miss you, summer. Though I spent much of it not here, oh boy did I enjoy the moments on the inside 🥂🍷...
09/22/2026

New York City will miss you, summer. Though I spent much of it not here, oh boy did I enjoy the moments on the inside 🥂🍷💜

All the good vibes toward nailing the w**es in October, Marcelo Arriagada | Sommelier 🥂✊ vamos que se puedeeee!

This summer came with a delicious realization that mainland Assyrtiko can stand shoulder to shoulder with Santorini, and...
09/21/2026

This summer came with a delicious realization that mainland Assyrtiko can stand shoulder to shoulder with Santorini, and for a fraction of the price.

Cry not, I love those basket-trained beauties from the island as much as the next; I just don’t get stuck there.  

The best I tried were from my dear Thanos at Dougos w**ery, at the base of Mount Olympus, where high acidity and full body collide in the mouth, making whites behave like reds.

We tasted from 2021 through 2025.

2021 saw a five-day maceration and cold soak, like 2024, both flirting with honey and wax on the nose, apricots, fresh OJ, and honeysuckle sips. My favorites.

2022 had only two days on the skin, more of a Santorini-style because of extreme heat.

2023 was 2-3 days, showing off in big, round ways.

2025 went for three days and had nine months on the lees, a lush.

Take me back…

Thank you so much for the experience, Cava Oinos importer of selected w**es and The Kohas Agency 🇬🇷💜💜💜💜💜💜🇬🇷 And thanks for the fabulous shot, Michéala Johnson 🥰

09/20/2026

Because every day is Chilean National W**e Day 🍷🇨🇱

I hereby dub the Roberto Henríquez el Padre del País. The País Whisperer.

País Franco really got me this last taste. Blackberry, menthol and pine, black pepper, a smokey, foggy morning with dried cranberries. A cherry juicy hug in the mouth with electric feels. It keeps you curious about this variety, the OG of Chilean fine w**e. Plus it makes me think of words like “subduction”.

Salúd por el Volcán Antuco, salúd por Nuyores, y salúd por América Latina! Ungrafted. Unfined. Unfiltered. ✊⚡️💜

It’s Saturday night in Athens, and you're going to have an amazing night 💜🥂🇬🇷 Keep ahold of this post for the next time ...
09/19/2026

It’s Saturday night in Athens, and you're going to have an amazing night 💜🥂🇬🇷 Keep ahold of this post for the next time you want to taste the most out of the cradle of Western civilization.

Head over to www.kendalmontgomery.com for an in-depth list of recs!

Full-blown girls gone wild💜No better cru to bid thee summer farewell.We went all in on Hawksmoor NYC's Monday-night $10 ...
09/03/2026

Full-blown girls gone wild💜No better cru to bid thee summer farewell.

We went all in on Hawksmoor NYC's Monday-night $10 corkage to reckon we’re all into reds right now. I have signatures. And we’re definitely down for the beef-dripping fries and potatoes mashed in Madeira gravy. How pleasing is all the green?

Starting with a chunky apple juice bubbling with brioche, the Solera de Meunier by Famille Delouvin stole the start, while the Ch*****ne Leclerc Briant Rosé cleared the palate for the main event:

First up, the Markovitis Xinomavro with high-kicking cherries, black licorice, and powdery tannins. This 2017 easily has 6-10 more fascinating years.

The lack of beans but strong Syrah grip led me to guess the sip of Côte-Rôtie. Oui oui, purple perfume and meat.

Then came the “Mom, something good happened today” moment, when I banged out a blind of Merry Edwards W**ery Pinot Noir 2015. I knew my palate had traversed prior those dark cherries and wet leaves with perfect acid and a long, fruit-driving-the-bus finish.

As it opened up, the globally-warmed Bordeaux blew off a bit of “HEY!” to show that classic soft charm sipped in mastered Margaux.

Then the sleek VIK W**e + Pavilion Restaurant Millahue that fooled us at first with all those pyrazines, though unmistakably Chilean. Called it Carmenere, is actually a blend of 85% CS and 15% CF, not mad about it. I don’t get to practice nearly as much with the quality that Chile exudes so freely. By the end of the night that heifer was singing!

A slender bottle misleads, as girth this w**e doth have. Dark and intense with wild herbs and thigh-high boot tannins. Bandol, baby. I said Vacqueyras because the beans were green, which we now can think to attribute to Mourvèdre?  

Since Napa Eucalyptus was the name of Hannah Staab’s band in high school, the ripe, herbal characteristics of the Catena Zapata Malbec made it the biggest surprise when revealed.

And at the end of the night, remember, if you love it that much, it’s Pela Verga…Northern Italy wears its heart on its sleeve when it comes to reds, so trust the process. Dancing in the dark.

In the end, we were able to maths and pay the bill. What a manic Monday! 💜🥂🍷

I find myself in random Italian towns often, doing a quick search of “natural w**e near me.” It’s hit or miss, but Caste...
09/02/2026

I find myself in random Italian towns often, doing a quick search of “natural w**e near me.” It’s hit or miss, but Castellammare di Stabia was such an unexpected win. Meet , owner of Russo Teodolinda Enoteca, his family's w**e shop since 1920. Of course, brother Ciro is right by his side, making sure this friendly little seaside town sips well.

I meant to go get a bottle as a gift; I stayed for several tastes. A solid chunk of conviviality. In fact, one of the shop’s stemware successfully made the journey back to Brooklyn :)

Smack in the middle of Naples and Sorrento, less than an hour in either direction, the first half hour of wandering Castellammare di Stabia won me over. The people, the food, that unmistakable Mediterranean mirth. More on all that in my upcoming guide to experiencing Campania like never before. Beyond Positano and limoncello, I present to you a piece of my favorite region in Italy 💜

A friend of w**e is a friend of mine 🤌

My dearest Emily Rosenberg curated a curious night paired with some of w**e’s most generous friends. What joy to sit aro...
08/25/2026

My dearest Emily Rosenberg curated a curious night paired with some of w**e’s most generous friends. What joy to sit around a table while pouring and exploring!

Japanese pokes. German hugs. Ch*****ne, too.

And as noreetuh does, sporadic bonding across the way with Garnacha-heavy Rioja, Romanian tannins, ’93 Nebbiolo, etc.

But mainly, this night was about Japan with a tight, bright Albariño; plush and peachy Petit Manseng; some barreled looky-what-I-can-do Chardonnay (in a good way).

Also pleasing the crowd was a Muscat Bailey A, plus a fun take on vintage, variety, and village of the forever-provocative Pinot Noir. The Domaine Takahiko was especially crunchy and true to its roots.

Special thanks to Jon Katz and his burnt sugar from 1976, with cooked lemon rind and a buttery back end to finish things right 💜

And this is why we do it 🥂

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