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Food 15

Caldo De Res Quest Log: Orlando, But Make It Not The Resorts

March 4, 2026 City Bites, Eat, Food, Travelcaldo de res

There is a version of Orlando that exists entirely inside resort gates. It is climate controlled. It is curated. It is full of restaurants that feel like they were designed by committee, for people who consider ketchup a spice.

Then there is the other Orlando. The one you find when you stop pretending International Drive is a culinary neighborhood and start driving toward strip malls, busy crossroads, and places where the menu is not trying to seduce you. It is trying to feed you.

This is a story about chasing caldo de res, the classic Mexican beef and vegetable soup that is basically a hug with bones in it. It is also a story about realizing that, yes, caldo de res can be good, and yes, it can hit the spot, and no, it is not going to dethrone ramen as the main character of my Orlando eating life.

Not when DOMU exists.

But I am getting ahead of myself.

The premise

I wanted caldo de res. I wanted the real thing. Not a resort “beef soup inspired by Latin comfort” situation. The kind of caldo that shows up with steam, vegetables, and meat that has been simmered long enough to feel like someone cared.

So I did what any reasonable person does in Orlando. I got as far away from the tourist zones as possible and started eating soup in places where the parking lot has no opinions.

Stop 1: “Okay, this is officially not a tourist restaurant”

La Campana Mexican and Seafood (820 Lee Road)

Somewhere along Lee Road, you enter the Orlando that does not care how your vacation is going. It just wants you to order, sit down, and stop asking questions.

La Campana lists Caldo de Res plainly and proudly: beef broth base, meat and veggies, served with jalapeño, onion, and cilantro on the side, with tortillas as part of the experience.

This is how you know you are in the right place. There is no marketing story. No “chef’s interpretation.” Just soup.

The bowl itself is what you want caldo de res to be. Savory broth, real beef presence, and vegetables that are not there to decorate. It is comforting, filling, and it feels like it belongs on a weekday, not just as a novelty order.

But it also introduces the central truth of the Caldo De Res Quest.

Caldo de res is a wonderful food.
It is also, in most places, a gentle food.

And gentle does not always win when you have been eating ramen that tastes like it was engineered by food scientists and blessed by gods.

Stop 2: The polished version of caldo

Don Julio Mexican Kitchen and Tequila Bar (Chickasaw Trail, Waterford Lakes area)

Then you end up at Don Julio, which is closer to the “Orlando modern Mexican” lane. It is still outside the tourist bubble, but it feels more designed. More restaurant. More intentional lighting.

Their menu describes Caldo De Res as slow cooked short rib broth with elote, onions, tomato, carrot, fingerling potatoes, cilantro, and served with Mexican rice.

This is the slightly elevated, slightly chef-ier take, and it makes sense. Short rib broth brings depth. The corn adds sweetness. The potatoes make it more of a meal. The rice turns it into a whole situation.

It is good. It is satisfying. It is the kind of bowl that makes you think, okay, I could order this again.

But it also feels like the kind of caldo de res that is aiming for broad appeal. It is smoother around the edges. Less rustic. Less “this came from someone’s kitchen memory.” More “this will play well with our menu.”

That is not a knock. It is just a different vibe.

And yet, even here, you run into the same issue.

It is good soup.
It is not a food dream.

Stop 3: When caldo tries to go big

El Tapatio on OBT (South Orange Blossom Trail)

Now we are fully in the “you are not in the resort zone anymore” part of the journey. This is Orlando where the roads are wide, the traffic is real, and you stop seeing tourists in matching shirts.

El Tapatio lists Caldo de Res very simply as “Beef and Vegetable Soup.”

This is caldo in its pure form. Beef, vegetables, broth, no performance. It is what you order when you want comfort and you do not need the menu to explain itself.

And I will say this. If you are sick, tired, homesick, or just emotionally drained from being in Orlando, this kind of bowl can feel like a reset.

It also confirms something important.

Orlando’s best food moments often happen in places that do not look like they should be famous.

So did I find the caldo de res of my dreams

Here is the honest answer.

I found good caldo de res. I found satisfying caldo de res. I found bowls that absolutely did what they were supposed to do.

I did not find caldo de res that made me cancel my other plans.

Because caldo de res is not trying to be ramen.

Caldo de res is comfort. It is slow. It is warm. It is simple. It is the culinary equivalent of someone telling you to sit down and eat because you look like you have not had a real meal.

Ramen, at its best, is a spectacle. It is fat and salt and heat and texture and obsession. It is the food version of a song that makes you want to replay it immediately.

And in Orlando, once you have had truly great ramen, caldo becomes something else.

It becomes the thing you crave when you want calm, not when you want fireworks.

The ramen problem

At some point on this caldo journey, my brain did the rude thing brains do. It started comparing everything to ramen.

Not fair, but also unavoidable.

Because in Orlando, ramen is having a moment in a way caldo de res is not. Ramen has the cult energy. The lines. The obsessive ordering. The “you have to try this” urgency.

Caldo de res is not trending. It is enduring.

So yes, I will say it plainly.

Caldo de res in Orlando is generally okay. Sometimes very good. Sometimes exactly what you need.

It is also not as good as the ramen, especially if your ramen reference point includes a bowl that makes you question your previous standards.

When you have eaten a spicy ramen that tastes like it was designed to haunt your dreams, soup that is mostly vegetables and beef can feel, unfairly, like a supporting actor.

The real point of the trip

The funny part is that the best outcome of my caldo de res quest was not the soup.

It was seeing a different side of Orlando.

When you drive across town for soup, you start learning the city’s real geography. You start noticing where the food actually is. You get out of the tourist corridors and into the places where people live, work, argue in parking lots, and eat lunch like it matters.

You start to feel the difference between Orlando as a destination and Orlando as a city.

And that is the foodie experience here.

If you want to eat well in Orlando, you have to leave the fantasy version of it.

You have to drive. You have to hunt. You have to accept that your best meal might happen next to a nail salon.

Sometimes it is ramen. Sometimes it is Sichuan fish. Sometimes it is caldo de res.

The point is that you had to go find it.

Final verdict

If you are looking for caldo de res in Orlando, you can find good bowls, especially at places like La Campana, Don Julio, and El Tapatio.

Will it change your life.

Probably not.

Will it feed you, comfort you, and remind you that Orlando is bigger than its resorts.

Absolutely.

And if you want the most honest ending of all, here it is.

I will keep chasing caldo de res, because it is comforting and real and it pulls you into the city.

But if you tell me I have one bowl left in Orlando and I have to choose.

I am probably choosing ramen.

 

Orlando for Foodies: The Only Real Rule Is Get Away From the Resorts

March 4, 2026 City Bites, Eat, Food, Play, Travelboiled fish, domu, Jinya, orlando, Shui Zhu Yu

If you want a real foodie experience in Orlando, you do not book another reservation inside a resort bubble and then congratulate yourself for “discovering” a celebrity chef concept next to a gift shop that sells character pajamas.

You do the opposite.

You get as far away from the resorts as possible. You aim for neighborhoods with parking lots, strip malls, handwritten specials, and places that do not care if you are wearing theme park merch because they are too busy serving actual food.

Orlando’s best dining story lives in its neighborhoods, not in its roller coaster shadow. Food and Wine has made the same point in a more polished way, calling out areas like Mills 50 and Winter Park as places where the city’s most coveted dining addresses are tucked away. Visit Orlando also highlights Mills 50 as a hub for Asian dining and culture.

So here is a short, targeted Orlando “food dreams” itinerary anchored around three stops that tell you everything you need to know about how to eat well in this city.

Oza, where ramen starts as an A.
DOMU, where ramen turns into a life event.
Boiled Fish, where a tiny strip mall quietly serves one of the most exciting bowls in town.

Stop 1: Oza Ramen Bar, Where Your Orlando Ramen Journey Starts

Oza is the gateway drug. It plays a useful role in Orlando because it gives you a dependable, comfortable baseline for what “good ramen” looks like when you are not trying to impress anyone with how obscure your restaurant choices are.

Oza itself leans hard into the story of slow-simmered broth. The brand describes broths simmered for 20 hours and a menu designed for bold, rich flavors. The Orlando location in Thornton Park is positioned as a downtown adjacent, lively, urban ramen stop.

I thought the ramen at Oza was an A. That is not faint praise. That means the bowl hit the core ramen checklist. Good broth depth, satisfying noodles, toppings that work, and a general feeling that you got what you came for.

And the reviews broadly support the idea that Oza can deliver a strong bowl, even if individual experiences vary. Tripadvisor’s overview of the Thornton Park location repeats the brand’s “slow cooked broth” positioning and frames it as a contemporary ramen experience. There are also reviews that praise the vibe and service, with some critiques that point to inconsistency, which is common for high volume chains.

What makes JINYA good when it is good

  • Broth intensity: Oza tends to offer rich, heavily flavored broths that feel engineered to satisfy. That is great if you want comfort and punch.
  • Customization and consistency: You can typically order a bowl that is close to your preferences, and most nights it lands in the “solid win” category.
  • The Orlando factor: It is in the city, not in resort land. That alone helps.

Where Oza loses points in foodie land

Oza is well-executed ramen that sometimes feels like ramen that is designed to be well executed everywhere. That is the subtle difference between a chain and a temple.

It is the difference between “that was a great bowl” and “I am still thinking about that broth three days later.”

In your personal ranking, Oza was an A, until you ate DOMU.

That is the pivot point of this article.

Stop 2: DOMU, Where Food Dreams Come From

DOMU is not just “better ramen.” It is the kind of place that makes you realize your original rating scale was too generous.

DOMU’s Orlando identity is tied to its neighborhood presence, with a location inside East End Market in the Audubon Park Garden District, plus a Dr Phillips location on Restaurant Row. This matters because DOMU feels like Orlando’s modern food culture. It feels local, even as it grows.

The experience: the before and after moment

I went to Oza and thought, this is an A.

Then I went to DOMU and had their best spice-bomb Richey Rich ramen and their chicken wing appetizer and everything changed.

To be honest,  I do not even like fried chicken or wings. That is the important detail. This was not “I love wings so I loved these wings.” This was “I do not care about wings and these still blew my mind.”   Sweet and wildly spicy, and one of the best things I enjoyed in 2025.

That is not a dish review. That is a personal milestone.

And the internet agrees with you. Tripadvisor reviewers repeatedly call out the wings as a must try, describing them as crispy and distinctive, and pairing that praise with strong ramen feedback.

Why DOMU’s ramen hits differently

This is the moment we have to be honest about what separates a very good ramen shop from a great one.

Great ramen is not just rich broth. It is structure. Balance. Texture. It is the noodle and broth relationship. It is whether the bowl stays coherent from the first bite to the last.

Tripadvisor reviews mention DOMU’s noodle texture, including comments about noodles having bite and broth having distinctive depth. That lines up with what food people tend to chase. Not just flavor, but a bowl that feels intentionally built.

The best spicy ramen: what “over the top amazing” usually means

When someone calls a spicy ramen “over the top amazing,” it is usually a combination of:

  • Heat that is real but not stupid
  • A broth that still has flavor beneath the spice
  • A fat and acid balance that keeps it craveable, not exhausting
  • Toppings that feel like they belong in the bowl, not dumped there for decoration

DOMU’s edge, in our experience, was that it delivered all of that and still felt fun.

The wings: the dish that converts non-wing people

DOMU’s wings have a reputation for a reason. Multiple reviews describe a crispy exterior and a distinctive sauce, and the wings get named as a must order over and over.

Achieving sweet plus wildly spicy fits what great wing sauces do. They use sweetness as the invitation, then spice as the punchline. It is the culinary version of “come closer.”

Also, wings are the perfect side dish for ramen because they bring crunch, fat, and contrast. A great ramen shop that also nails wings is basically telling you, we understand appetite, not just cuisine.

DOMU vs Oza, based on reviews and the lived experience

  • Oza : Strong bowls, dependable, sometimes variable like many chains, a great baseline and an easy recommendation.
  • DOMU: More distinctive noodles, a bowl that feels more handcrafted, plus the wings that have become their own legend.

If you are doing the “two ramen nights in Orlando” plan, Oza is the warm up. DOMU is the headline.

DOMU gets the edge. DOMU is the better place. DOMU is where food dreams come from.

Stop 3: Boiled Fish, The Strip Mall Star Orlando Does Not Deserve

Now we leave ramen and enter the part of Orlando dining that separates tourists from people who actually ate something special.

Boiled Fish is a tiny restaurant in an unassuming strip mall. And it is serving a traditional Sichuan dish that many people have never tried, but absolutely should.

Even the location detail matters because this is the real Orlando pattern. Your best meal is not wearing makeup. It is hiding in plain sight.

Local coverage has highlighted Boiled Fish and described the technique and presentation of the dish, including a base of vegetables, fish cooked in bubbling stock, peppers including Sichuan, and the finishing move of hot oil poured over the top. Tripadvisor’s early reviews are extremely positive, including “outstanding boiled fish soup” style praise.

What is Sichuan boiled fish, exactly

This dish is often referred to as Shui Zhu Yu, literally “water boiled fish,” but do not let the name fool you. It is not bland. It is not delicate. It is not spa food.

It is one of Sichuan cuisine’s greatest hits because it creates intensity without drying out the fish.

The typical structure looks like this:

  1. A base layer of vegetables in a bowl
  2. Tender white fish poached in a hot, seasoned broth
  3. A topping layer of aromatics and spices, often including dried chiles and Sichuan peppercorn
  4. The finishing move: very hot oil poured over the top to “wake up” the spices

Multiple Sichuan recipe resources describe the dish as tender fish poached in seasoned liquid, then topped with spices and that signature numbing, spicy sensation from Sichuan peppercorn.

It is a sensory dish. It is heat, yes, but also that numbing tingle that makes you keep going back for another bite even while your brain is telling you to stop.

It is also deeply comforting in a way that surprises people. Underneath the drama of chiles and oil, it is basically an expertly built broth dish with silky fish.

Why food people love it

  • Texture contrast: soft fish, crisp vegetables, floating aromatics
  • Complex heat: not just spicy, but fragrant and numbing
  • Broth you actually care about: it is a dish where the broth is part of the experience, not just a vehicle

Boiled Fish’s own site leans into related fish soup traditions and describes their fish as thinly sliced and poached in a rich broth, emphasizing the idea of drinking the broth first.

About that Yelp rating

You asked me to note it has a 4.6 Yelp rating as of the time of writing. I cannot directly verify Yelp’s live rating in this environment because Yelp blocks automated access, so I cannot cite Yelp itself. What I can say, and cite, is that the restaurant is drawing very strong public feedback across other platforms, including Tripadvisor’s early perfect rating and glowing reviews.

The star of Orlando

This is your star. Not because it is trendy, but because it is a dish most visitors have never tried, served in a setting that feels almost defiantly normal, and it tastes like a whole region of China decided to show off.

If you want a foodie experience in Orlando, this is the play.

Go where the food is, not where the marketing is.

The Orlando foodie cheat code

If your Orlando itinerary is theme parks plus resort dining, you will have fun, but you will not eat your best meal.

If your Orlando itinerary is neighborhoods, strip malls, and places that do not need to convince you they are cool, you will eat shockingly well.

Start with Oza  for a strong baseline bowl.
Then go to DOMU and let the spicy ramen and wings recalibrate your standards.

Skip any thoughts on caldo or any MexMex fixes
Then finish at Boiled Fish and order the Sichuan boiled fish soup, and enjoy the moment you realize you just had one of the best dishes in Orlando in a strip mall you would have driven past without a second glance.

That is the Orlando foodie experience.

Get away from the resorts. Get close to the real city. And eat like you meant it.

Two Din Tai Fungs, One Very Specific Truth

March 4, 2026 City Bites, Dining Out, Eat, Everything Else, Food, Play, Travelaria, bao, din tai fung, dumplings, irvine sectrum, las vegas, soup sumplings

Irvine Spectrum vs ARIA Las Vegas, With Love, Respect, And One Mild Heresy About Xiao Long Bao

Din Tai Fung is one of those rare restaurant brands that somehow lives at the intersection of cult obsession and operational excellence. It is famous enough that people plan their day around it. It is consistent enough that repeat visits do not feel like gambling. And it is disciplined enough that, even when you are eating in a busy, high volume dining room, it can still feel like craft is the point.

The mythology is real. Din Tai Fung began in Taipei as a cooking-oil shop in 1958 and has since evolved into the dumpling institution it is today. When it came to the U.S., it landed in Arcadia, California, in 2000, which is basically the origin story for half of Southern California’s dumpling pilgrimage culture.

And yes, the waits can be ridiculous. The kind of wait that makes first-timers panic, especially if they made the classic mistake of arriving hungry, confident, and unprepared to confront a crowd that looks like it came to worship at the altar of steamed dough.

That is the brand. The following. The lines. The reverence.

We tried two locations within a few weeks, more than once each, ordered broadly across staples, and paid attention to details. You gave both a fair shot. You also did something that makes a difference at Din Tai Fung. You sat at the bar in Irvine, which is the best way to experience a high-demand restaurant when you want speed, observation, and a little less chaos.

Here is the deep dive comparison between our two Din Tai Fung experiences, Irvine Spectrum Center vs ARIA Las Vegas.

Din Tai Fung As A Concept: The Glass Box Of Confidence

Before we split Irvine and Vegas, let’s talk about the common DNA that makes Din Tai Fung work at all.

The open kitchen is not a gimmick

Both locations have the signature open kitchen where you can watch the dumpling team work, building dumplings in plain view like it is a sport with rules, standards, and quiet pride. That visibility is not just show. It is brand accountability. It tells you, without words, “we are doing this the right way, on purpose.”

It is also a major part of why the wait feels less annoying once you are inside. You are not just eating dumplings. You are watching a system. It makes the place feel engineered, and it is.

The menu is designed for repeat visits

Din Tai Fung has an unusually balanced menu for a place famous for one iconic item. You can build a meal around dumplings, sure, but you can also anchor it around noodles, greens, soups, and small cold plates. That matters because it prevents the experience from becoming one dimensional. It also means you can go back and order differently without feeling like you are “doing it wrong.”

The dishes we ordered are a perfect test set for that. Bao, cucumber salad, spicy wontons, soup, greens, broccoli, and dumplings. That is essentially the Din Tai Fung baseline.

Irvine Spectrum Center: The Benchmark Visit

Let’s start with Irvine because, in our experience, that was the high watermark.

Din Tai Fung’s Irvine location sits in the Spectrum Center, and it is one of those places that feels like it is always operating at peak demand. That demand can create stress in a restaurant, but at Irvine it seemed to create focus instead. Described simply and powerfully: Each dish was perfect.

That is the kind of statement people throw around casually, but when it is true, it is rare. Perfection across multiple visits and multiple categories is not luck. It is a kitchen hitting its standards consistently.

The bar seating: a small hack that works

I sat at the bar in Irvine. Slightly crowded, but fine. This is exactly what bar seating is supposed to be at a high volume place.

It is controlled chaos. You get a front row seat to the pace of service. You get food faster. You remove the emotional weight of “table turnover theater.” And you still get the full menu experience.

Din Tai Fung is one of the few brands where sitting at the bar does not feel like a downgrade. It feels like you found the efficient line through the maze.

Dish by dish, why Irvine landed so well

We ordered across the core greatest hits, and Irvine delivered them with the tightness that makes people become Din Tai Fung evangelists.

Cucumber salad
This is a deceptively important dish. It is cold, crisp, and it exposes balance. Too sweet, too salty, too oily, and it becomes forgettable. When it is right, it is one of the best opening moves in casual dining. Irvine apparently hit it. Clean, refreshing, a palate reset that makes the next bite better.

Spicy wontons
Another test dish. The sauce needs heat, but also depth and control. If it is just chili oil and bravado, it becomes one note. The best versions have spice that builds and a savory roundness underneath. Irvine’s were on point, which sets the tone for the whole meal.

Shrimp and pork wonton soup
This is comfort food with nowhere to hide. Broth clarity, seasoning, texture, and wonton integrity. Irvine delivered it with that “why is this so satisfying” effect. It is not complicated. It is just done properly.

String beans with garlic
This dish separates competent kitchens from excellent ones. If the beans are limp or oily, the dish is dead. If they are blistered and snappy with that garlicky punch, it becomes addictive. Irvine nailed it.

Bok choy and broccoli
These are the quiet heroes of Din Tai Fung meals. They keep the meal from becoming heavy, and they provide contrast. When greens are cooked with restraint, they feel like intention. When they are overcooked, they feel like filler. You did not describe any misses here, which suggests Irvine kept the vegetables bright and properly seasoned.

Bao and dumplings
This is the headline category. And at Irvine, you experienced the thing Din Tai Fung is supposed to be. Pillowy buns, clean folds, fresh texture, and dumplings that feel made, not manufactured.

So Irvine becomes the benchmark. Not perfect in a philosophical sense, but perfect in the way a guest means it. Every bite did what it was supposed to do.

ARIA Las Vegas: Still Excellent, Just A Notch Off

Now let’s go to Vegas, where Din Tai Fung lives inside ARIA Resort and Casino.

The most important thing to say first is that we still liked it and would recommend it. It was quite good. This is not a “one is great, one is bad” comparison. It is a “one is the A and one is the A minus” comparison.

And that difference matters because Din Tai Fung’s entire value proposition is consistency.

The Vegas context matters

A restaurant inside a major Vegas resort has a different operating environment than a restaurant in an upscale outdoor mall. Different traffic. Different guest expectations. Different staff rhythms. Different volume spikes. And a dining room full of people who may be on their fourth cocktail and have strong opinions.

So it is not surprising that you noticed a slight drop off.

Where I felt the difference

Vegas was just a notch below Irvine when it came to the noodles and dumplings.

That is the core. Noodles and dumplings are Din Tai Fung’s identity. If those slip even slightly, you notice. And you should.

In practical terms, that notch can show up in a few ways. Dumpling skins slightly thicker or less delicate. Pleats less tight. Filling slightly less vibrant. Noodles a touch less springy or less precisely sauced. None of these are “bad.” They are simply the difference between a kitchen executing at 98 percent and a kitchen executing at 92 percent.

If you only ever ate at the Vegas location, you would probably still be impressed. But you ate Irvine too, close in time, and your brain had a reference point.

That is the whole story.

Still, the strengths remained

The open kitchen, the system, the menu structure, the overall execution. Din Tai Fung’s brand discipline still showed up. You were still eating food made with intent. It just did not hit the same peak you experienced at Irvine.

And that is an important nuance. In Vegas, “pretty good” can sometimes mean “surprisingly solid.” Din Tai Fung in ARIA is still a better dining decision than a lot of Strip meals people pay far more for and remember far less fondly.

The Wait: The One Thing Din Tai Fung Needs To Fix And Never Will

Din Tai Fung has a huge following and amazing reviews, and one consequence is that the wait is often long enough to scare off first timers. That is real. Din Tai Fung basically dares you to commit before feeding you.

But here is the thing. The wait is part of the branding now. It is a signal. It is social proof. It is a line that tells you “this matters,” even if it also tells your stomach “good luck.”

My advice for first timers remains simple.

If you show up hungry and you see a long wait, do not panic. Put your name in. Walk. Get a small snack elsewhere. Come back. Din Tai Fung is worth it, and once you are inside, the pace tends to be efficient.

The Provocation: The Xiao Long Bao Heresy

Now we end where you want to end, with the statement that will get you dragged by people who treat Din Tai Fung soup dumplings like a religion.

I just wasn’t  super impressed with the xiao long bao.

I rated them a solid B+. Not as good as the hype.

And here is the key nuance, which is the only reason this take is defensible.

They were still wonderful.

I’m not saying they are bad. I’m saying they are not transcendent relative to the hype machine. And if you live in an area where xiao long bao is plentiful and strong, you might skip them at Din Tai Fung in favor of other dishes that represent the brand’s system just as well, and sometimes better.  The garlic greens for example.

That is a fair take. A brave take, but fair.

Because xiao long bao at Din Tai Fung are often judged against their reputation, not just against the dumpling itself. And when something becomes famous enough, “very good” can feel like “not worth the line” if you expected a spiritual awakening.

What makes Din Tai Fung special, especially in a mature market like Southern California, is not that it has the only good soup dumpling. It is that it delivers a full menu with remarkable consistency, speed, and polish. You can build an entire meal there that is excellent even if the most famous item is only an A minus on your personal scale.

So yes, you may get ridiculed for saying it. People will gasp. Someone will tell you to check your palate. Someone will post a picture of a dumpling spoon like it is a mic drop.

Let them.

We ate broadly. We compared two locations. We paid attention. And you still walked away recommending both.

That is what a real positive review looks like.

Final call

Irvine Spectrum Center is the benchmark. Tight execution. Every dish perfect. Bar seating crowded but totally workable. The kind of experience that creates loyalists.

ARIA Las Vegas is still excellent. Same open kitchen theater. Same brand discipline. Same overall satisfaction. Just a notch below Irvine on noodles and dumplings, noticeable only because you had the Irvine reference point close in time.

Recommendation: Go to both. If you live near Irvine, you are lucky. If you are in Vegas and want a reliably good meal that will not waste your night, Din Tai Fung at ARIA is still an easy yes.

And if you are one of the people who thinks xiao long bao are the only reason to show up, well, you are going to have opinions about this review.

Respectfully, your opinions can wait in line.

Stop Poolside. Start Oceanside: Excellence Playa Mujeres, and the Tragic Case of the All Inclusive Wine List

March 4, 2026 City Bites, Drink, Eat, Food, Play, Travelcancun, Excellence Resort, Playa Mujeres

If you are even mildly skeptical about all inclusives, this is the kind of place that converts you. Not because it is perfect, but because it is overwhelmingly good at the things that actually matter once you are on property. It is polished. It is beautiful. It runs smoothly. The resort itself is spectacular. The VIP room experience is legitimately special. And the private beach club is the star of the entire trip, the kind of upgrade that makes you wonder why anyone would willingly spend their whole vacation poolside.

This is the Wine X review you asked for, so yes, we are going to talk about the resort like grownups who care about food and drinks and vibe. We are also going to call out the parts that deserve side eye. We contain multitudes.

The big headline

Excellence Playa Mujeres is a fantastic option for an all inclusive. It delivers luxury without feeling stuffy. It gives you enough culinary variety to keep the week interesting. It looks and feels like a real resort, not a cruise ship on land. It is a place you can recommend without doing the awkward “well, it depends what you like” dance.

But it also has one very clear identity crisis: it wants to be upscale and elevated while simultaneously tolerating a pool scene that can drift into frat party energy. Loud rap music. Swim up bar. “Boat party on Lake Tahoe” vibes. And look, if that is your thing, great. But why fly to Cancun for that? You can do that at home with less sunscreen and fewer regrets.

The good news is that this resort gives you a way out. A glorious, salty, sunlit way out.

The private beach club is the whole movie

Let’s not bury it. The private beach club is worth every extra dollar. It is not a “nice to have.” It is the point. It is the cheat code. It is the reason you will come home sounding insufferable in a way you will fully enjoy.

The private beach is the star of the trip. Period. And it is almost comical how many people ignore it and set up camp poolside as if the ocean is a myth invented by travel agents.

Here is what the private beach club does that the main resort experience cannot.

It changes the mood. It puts a layer of calm over the entire day. It trims off the chaos. It removes the competition for chairs, the jostling, the general sense that you are living inside a Bluetooth speaker.

On the private beach, you are not performing vacation. You are actually on vacation. The water is right there. The sand is right there. The breeze is doing half the work of the spa. The staff energy shifts from “high volume service” to “we see you, we will take care of you.” The whole experience feels more adult, more serene, and frankly more aligned with why you traveled in the first place.

I will say it plainly because it is the core recommendation of this review.

No one should ever go poolside when you have that beach right there.
Unless you have small kids and you are trying to keep them from joining the ocean like it is a cult. Or unless you are specifically traveling with a group whose primary objective is to recreate spring break, but with more back pain and nicer sunglasses.

If you have the beach club, you have already won. Spend your days there. The pool can be your occasional pit stop, not your main storyline.

The VIP rooms: actually VIP

The VIP room experience is excellent, and it is one of the strongest “upgrade value” plays on the property.

The rooms are nice. Not just “hotel nice,” but the kind of nice that makes you slow down when you walk in. There is a calmness to them. A softness. The design feels intentional and not overly themed. You do not feel like you are sleeping inside a Pinterest board that had a nervous breakdown.

The best part is the way the VIP rooms open up to a private swim up lagoon. This is the kind of feature that makes you feel like you are cheating, in a wholesome way. You step out. You are basically in your own little water world. It is quiet. It is private. It is so easy that you start questioning why anyone books a normal room anywhere ever again.

That said, there is one annoyance in the VIP zone that deserves a small but pointed scowl.

They have their own bar area. Great concept. Great convenience. But it closes too early. Unfortunate. Painful. Almost rude. This is a resort that otherwise understands late night vacation rhythm, and yet the VIP bar is like, “okay, everyone go be thirsty somewhere else.”

It is not a dealbreaker, but it is the kind of operational choice that makes you wonder if someone in management has ever actually been on vacation.

Still, VIP as a package works. The private lagoon is a genuine perk. It creates a quieter home base. And it pairs perfectly with the beach club, which is where you should be spending your day anyway.

The resort itself: genuinely spectacular

This place looks like it is trying. And it is succeeding.

The property is beautiful. The grounds feel manicured without feeling artificial. The architecture and layout give you that “I am in a real destination resort” feeling, not the “everything is a hallway and a wristband” vibe.

There is a sense of scale. Space. Light. The resort feels like it was built to be experienced, not just occupied. Even when it is busy, it rarely feels cramped in the way some all inclusives do.

If you are someone who notices details, you will appreciate the polish. If you are not someone who notices details, you will still feel the polish because it changes how your whole day flows.

It is the kind of place where you can take a photo almost anywhere and it looks like a brochure, which is both flattering and slightly suspicious.

The airport drive: 45 minutes, uneventful, which is a compliment

The drive from Cancun airport is about 45 minutes and very uneventful. That is exactly what you want. No drama. No long scenic detours that sound romantic but feel like a hostage situation. No endless stretch of “are we there yet” that makes you question your life choices.

This is the part of the trip you forget, which is the highest praise for transportation.

The pool scene: frat party energy you did not fly for

Now let’s talk about the pool, because this is where your vacation can fork into two completely different experiences.

The pools are pretty. The pool infrastructure is strong. There are multiple spaces. The swim up bar exists, which some people treat as the eighth wonder of the world.

But the vibe at the main pool can drift into something you did not pay for. Loud rap music. Packs of people shouting. The swim up bar turning into one big “Lake Tahoe boat party” situation.

And I get it. People like to party. People like to drink in water. People like to pretend they are in a music video.

But again.

Why fly to Cancun for that?
You came here for the ocean. The ocean is right there. The beach is incredible. The sand is perfect. The breeze is therapeutic. The horizon is doing something for your soul that a pool will never do.

And yet, too many people spent their whole trip hanging out at the pool, like the beach is a paid add on. It is not. It is the whole reason this destination exists.

If you are on the fence about this resort because you fear all inclusive energy, here is the truth.

The resort can accommodate both crowds. It will not stop the pool from being a party if the guests want it. But it also gives you pathways to avoid it. VIP areas. Private lagoon. Private beach club. Enough space to choose calm.

So the pool vibe is not a fatal flaw. It is simply a reminder that you should choose your environment intentionally.

The food: foodie quality, and yes, it matters

Let’s address the food because you made a strong claim and I agree with it.

For an all inclusive, the food is foodie quality. Not Michelin, not “we flew in a chef from Copenhagen,” but very strong, very enjoyable, and generally above the “mass catering” ceiling that haunts so many all inclusives.

There is variety. There is effort. There is a sense that the kitchens are trying to make real food, not just feed bodies.

You already asked for, and received, the restaurant ranking and detailed reviews, so I am not going to re write that entire piece here. But I will reinforce the overall point.

The culinary program here is one of the reasons this resort earns a high overall rating. It is not a side detail. It is a core value driver. You can actually eat well here for a week, and you will not feel like you are trapped in an endless loop of buffet mediocrity.

You even dedicated an entire separate article to the dining, which is what a sane foodie does when the food is good.

Now the part where Wine X sighs loudly: the drinks

Here is where I put on my somm adjacent hat, take a sip, and then immediately wish I had something else in the glass.

Yes, alcohol is all inclusive.
No, that does not mean the selection is good. It means you have access to a limited menu of choices that are safe, standardized, and designed to keep the majority of guests happy without expanding inventory complexity.

For most travelers, that is fine.

For people who care even a little about spirits and wine, it is where you start noticing the edges.

Beer and spirits: limited in an annoying way

The beer and spirits selection felt quite limited. You do not get the satisfaction of having a normal, recognizable “middle shelf” set of options that you might expect from a resort positioning itself as premium.

You specifically called out the absence of Tito’s and Absolut, and that is telling. Those are not obscure boutique products. Those are basic comfort brands for a lot of people. The fact that they are missing signals that the program is not designed for choice, it is designed for efficiency.

This is not the end of the world, but it is the kind of detail that creates friction for guests who have a simple preference. You are not asking for Pappy. You are asking for a normal vodka that does not taste like it was invented in a spreadsheet.

And when you are in a place that does so many things right, that kind of limitation feels unnecessary.

Wine: simply terrible

Now the wine.

The wine selection is simply terrible. And not terrible in a fun Wine X “we are being dramatic” way. Terrible in the practical sense. Uninspired. Repetitive. Lacking range. Lacking character. Lacking the kind of basic quality you want when you are sitting down to a well cooked meal.

It also did not vary meaningfully from restaurant to restaurant, which adds to the boredom. You can walk into multiple venues and see the same options, which makes the entire beverage experience feel flat over a multi day stay.

The one exception you noted is important.

The steakhouse offers premium brands for an extra charge.
So if you want to improve your wine experience, you can, but it comes in the form of an upcharge menu. That is fine as an option, but it also underlines the weakness of the inclusive list.

And yes, the irony is thick. The food is strong enough to deserve better wine. The resort is luxurious enough to justify better wine. But the wine program feels like it is stuck in a different tier of all inclusive thinking.

This is where the resort could improve the most without rebuilding anything.

Add a few more legitimately drinkable options. Add one aromatic white with real acidity and personality. Add a red that is not just “soft and generic.” Add a sparkling option that does not taste like regret.

That is all it would take to move from “wine as a necessary beverage” to “wine as part of the vacation.”

Right now, it is the weakest link.

Football season problem: no American channels, but you survived

I went during football season, and not having any American TV channels was not great. Fair. If you are someone who likes to watch games while traveling, this can be mildly annoying.

But I got by, and that is what the sports bar was for. The sports bar is essentially the resort’s solution for people who need a screen and a cold drink and the comfort of yelling at the universe.

In other words, it is a coping mechanism.

It works.

Would it be nicer if you had more easy access to American sports channels in your room? Yes. Is it a dealbreaker? No. It is simply a “know before you go” detail so you do not arrive expecting to watch football like you are at home.

The Excellence effect: it converts skeptics

Here is the part that matters most for the reader you described.

If someone is on the fence about trying an all inclusive, like you were, Excellence Playa Mujeres is really a fantastic option. It is well worth the time and money. It offers a high quality experience that avoids many of the usual all inclusive pitfalls.

It does not feel cheap. It does not feel chaotic unless you choose the chaotic areas. The rooms are excellent. The VIP lagoon is a real perk. The private beach club is a game changer. The food is good enough to make you care.

And the resort itself is spectacular enough that even if you do nothing but walk around, eat, and exist in the sun like a well moisturized lizard, you will feel like you got what you paid for.

The Wine X verdict

Excellence Playa Mujeres is the rare all inclusive that feels like a luxury resort first and an all inclusive second. That is why it works.

You get the ease and convenience of all inclusive living. You also get the aesthetics and service rhythm of a higher end property. The food supports the experience instead of undermining it.

The biggest gap is the drinks program. Beer and spirits are more limited than they should be for a resort of this caliber, and the wine selection is simply terrible. If you are a wine person, you will either lower your expectations, lean into cocktails, or pay for upgrades where available.

But the resort wins anyway because the core experience is strong.

If you do the VIP room and the private beach club, you are essentially creating your own version of the resort. A quieter, calmer, more adult version. The version that feels like why you traveled.

And that is the point.

So here is my final guidance, delivered with love and a little snark.

If you want a party, the pool will happily provide it.
If you want the Cancun you actually flew for, go to the beach club.
And if you want wine that does not taste like someone picked it to punish you for having taste, you might want to bring your emotional resilience, or your wallet, or both.

Wine X Sez:  XX1/2 

Thanksgiving Wine That Actually Shows Up: Skip Cab, Skip Chard, Go Starfield Rhone

November 26, 2025 Drink, Entertaining, Food, Wine, Wine & FoodAmerican Rhône Rangers, rhone, Starfield
Darin Szilagyi
Wine X Magazine
Online Edition

Every Thanksgiving table has that one relative who refuses to evolve.

For wine, that relative is Cabernet and Chardonnay.

Year after year, they show up like legacy software nobody has had the guts to uninstall. Big oaky Chard, heavy Cabernet, same labels, same flavors, same food crimes against turkey breast.

If you are tired of playing in that sandbox, this year is the perfect time to reboot your Thanksgiving wine program and install pa new operating system.

Think Rhone varieties.
Think high-altitude California.
Think Starfield Vineyards in El Dorado.

This is your Thanksgiving wine upgrade guide, Wine X style.

SEO heads, here is the payload: Thanksgiving wine, Rhone varieties, Starfield Vineyards, El Dorado AVA, Viognier, Marsanne, Roussanne, Counoise, Mourvedre.

Why Cabernet and Chardonnay Do Not Belong On Your Thanksgiving Plate

Look, Cabernet Sauvignon and Chardonnay can be brilliant. On Thanksgiving they usually are not.

Cabernet Sauvignon: Great With Ribeye, Terrible With Turkey

Cabernet is tannin, oak, alcohol and attitude. On a Thursday in November it does things like:

* Turn white turkey meat into sawdust in your mouth
* Clash with cranberry sauce, herbs and green vegetables
* Shove all the subtle flavors off the table so it can flex its new barrique workout

Cabernet on Thanksgiving is that one CPU-hogging app that eats all your RAM then makes everything crash. Impressive on its own, unhelpful in a crowded system.

Chardonnay: Butter On Butter On Butter

The average Thanksgiving Chardonnay is a buttered toast bomb.

* Loads of oak and creamy texture
* Vanilla, caramel, toast on toast
* And yes, everyone brings it

When your plate is already running stuffing, mashed potatoes, gravy and sweet potatoes, adding oaky Chardonnay is like pouring more cheese on a grilled cheese. At some point you want contrast, not redundancy.

So if the goal is to stand out and not show up with Bottle Number Seven Of The Same Exact Thing, you need a different build.

Rhone Varietals: The Open-Source Answer To Thanksgiving Wine

Rhone grapes are the flexible, open-source tools of the wine world. They play nicely with others. They scale. They do not crash the system.

White Rhone Grapes

* Viognier – peach, apricot, honeysuckle, often with real texture and very little oak heaviness
* Marsanne – citrus, almond, stony minerality
* Roussanne – pear, tropical hints, beeswax and weight

Thanksgiving translation: aromatic, flavorful whites with enough body for stuffing and gravy, plus enough acidity to keep your palate awake.

Red Rhone Grapes

* Grenache – red berries, baking spice, gentle tannins
* Syrah – darker fruit, pepper, smoke
* Mourvedre – plums, earth, savory herbs
* Counoise, Cinsaut – light to medium body, bright red fruit, spice

These are reds that taste like wine with food, not wine against food. They highlight turkey, ham and all the side chaos rather than smother it.

Now, meet a California winery that lives in that Rhone space and has an actual story worth dragging to your Thanksgiving table.

Meet Starfield Vineyards: High Altitude Rhone In The Sierra Foothills

Starfield Vineyards sits in the El Dorado AVA above Placerville, California, at roughly 2,300 to 2,400 feet. Think Sierra Foothills, not Napa strip mall.

Tom and Rob Sinton founded Starfield in 2012 and planted 31 acres of hillside vineyards broken into about 24 micro-blocks. Seventeen grape varieties grow there. About two thirds are Rhone grapes, with Italian and Spanish outliers keeping things interesting.

From day one they have farmed sustainably and Fish-Friendly, leaving swaths of native forest inside and around the vineyard and installing buffer strips of deer grass and wild roses. They even put up more than 90 bluebird boxes so the bird brigades can handle some of the insect pressure.

In 2016 they started leaning into regenerative agriculture. No tilling. Natural cover crops. Insects as allies instead of targets. They are now transitioning the whole place to organic farming and plan to use drones on their steepest slopes to spray sulfur and release beneficial insects instead of beating up the hillside with heavy equipment.

The 2026 vintage will be organically farmed. The 2028 vintage is expected to carry full organic certification. That is not marketing fluff. That is a roadmap.

The Sierra Spice Effect

Walk Starfield and you are not just in vines. You are wrapped in conifers. Ponderosa pine, incense cedar, Douglas fir.

Over time the Sintons noticed something strange and cool: a shared aroma that popped up across their wines. Bright, woodsy, slightly minty, a little basil and floral. They nicknamed it Sierra Spice.

Those trees are packed with aromatic terpenes. The idea is that the oils make their way into the air and onto grape skins, then into fermenters, then quietly into the finished wines. It is their signature note. Not a gimmick. More like a regional accent.

If you have ever smelled a forest after rain and thought “I wish my wine smelled like this,” that is the Sierra Spice lane.

Star Fields And Solargraph Labels

The name Starfield comes from the belief that great wine is grown in star fields, places where fruit finds a sweet balance of aroma, flavor and texture.

Winemaker Rob Sinton is also a photo geek and an astronomy nerd, so he built pinhole cameras and made long-exposure Solargraph photos on the estate. The cameras sat for five days at 2,400 feet, capturing the arc of the sun as it moved over the vineyards and forest.

Those Solargraphs became the new labels. Twenty-four different designs, each with its own color field keyed to a specific wine. The 2024 Viognier glows in one palette, Hope Rising another, the 2023 Counoise a third. It is art plus data, a visual record of actual light over actual vines.

This is the opposite of slapping a castle clip-art on a bottle and calling it Reserve.

Under The Surface: Volcanic Mariposa Loam And Those Soil Tubes

If you really want to geek out at Thanksgiving, bring the little Starfield soil tubes.

The estate sits on volcanic Mariposa loam. It drains well, holds enough water to keep vines alive, and tends to be moderately acidic. The vineyard team literally packed samples into glass vials labeled by block.

The Mourvedre block sample is a deep rusty red, pulled from a 1 to 4 foot depth, with a pH around 5.2 and a gentle 5 percent slope. It is like the slow cooker partition of the vineyard: warms up steadily, holds heat, builds depth.

The Viognier block sample is lighter, more golden, with pH around 5.6 and a steeper 25 percent slope. That slope stresses the vines just enough to keep yields in check and acidity bright.

Same soil type, same estate, different slope, different pH, different grape, different wine. If you are the person at Thanksgiving who likes to talk about single origin coffee or the difference between SSD and spinning disk, this is your terroir talk track.

Three Starfield Rhone Wines That Crush Thanksgiving

Let us get to the bottles you actually need.

  1. 2024 Hope Rising – White Rhone Blend For Side-Dish Chaos

Grapes: 45 percent Marsanne, 45 percent Roussanne, 10 percent Viognier
Where it grows: East facing slopes that see cool morning sun and a 100 foot elevation range
Tech:
* Each variety fermented separately
* Marsanne and Roussanne in stainless steel to keep it crisp
* Viognier fermented in barrel for richness
* No malolactic fermentation, so acidity stays bright
* Final blend aged 8 months in mostly neutral French oak

How it tastes

Hope Rising is like the clean, efficient desktop you get after deleting 37 unused apps.

Marsanne brings citrus peel and that stony, mineral edge. Roussanne gives you texture, pear and a bit of exotic fruit. Viognier plugs in floral lift and stone fruit aromatics. A touch of oak adds polish without screaming, “Look at my toast notes.”

Thanksgiving pairings

* Herb stuffing, especially with fennel or sausage
* Mashed potatoes with obscene amounts of butter
* Butternut or delicata squash
* Roast turkey with citrus and herb rub
* Any creamy casserole that does not want to be steamrolled by Chardonnay

If you are only bringing one white and you want it to work from appetizers through turkey, Hope Rising is your multi-tool.

  1. 2024 Viognier – The Chardonnay Alternative With Actual Personality

Grapes: 93 percent Viognier, 5 percent Roussanne, 2 percent Marsanne
Where it grows: Estate east-facing slopes that span 100 feet of elevation at around 2,300 feet
Tech:
* Barrel fermented using selected yeasts
* Eight months in French oak, about a third new, the rest neutral
* Malolactic fermentation blocked to preserve acidity

How it tastes

This is not a blowsy peach smoothie. Starfield Viognier leans into:

* Bold tropical and stone fruit
* White flowers and citrus zest
* A creamy, spice laced mid palate
* A clean, mineral driven finish with that Sierra Highlands snap

The oak shows up as a frame, not a mask. You get texture, not syrup.

Thanksgiving pairings

* Roast turkey, especially the breast meat, where you need moisture and aromatics
* Honey glazed carrots or parsnips
* Cornbread stuffing
* Mac and cheese
* Triple cream cheeses before dinner

If someone in the family insists they only drink Chardonnay, pour this blind and watch them convert.

  1. 2023 Counoise – The Red That Makes Turkey Make Sense

Grapes: 95 percent Counoise, 5 percent Grenache
Where it grows: One of the highest elevations on the estate, taking advantage of warmer night temperatures that help this slow developer ripen
Tech:
* Whole cluster sandwich fermentation with a 48 hour cold soak for color stability
* About 14 days of primary fermentation
* Full malolactic
* Aged 18 months in a mix of new and neutral French oak

How it tastes

Counoise is the indie band of Rhone reds. Light on its feet, heavy on charm.

Starfield version delivers:

* Bright red fruit, think cranberry, raspberry and red cherry
* Spice and herbal lift, the Sierra Spice dial clicked into focus
* Low to medium tannins, just enough to shape the wine without drying you out
* A graceful finish that keeps you coming back for another sip

It is the kind of red you can drink while cooking, through dinner and into leftover turkey sandwiches.

Thanksgiving pairings

* Turkey, white or dark, especially with cranberry sauce
* Herb stuffing, especially if you sneak mushrooms in there
* Charcuterie and soft cheeses
* Roasted Brussels sprouts, green beans, roasted root vegetables

If you are a Pinot Noir person, Counoise sits in that same weight class but brings a different set of spices to the fight.

How To Build A Starfield Rhone Thanksgiving Lineup

Here is your simple Thanksgiving wine config file.

For whites

* 1 bottle 2024 Hope Rising
* 1 to 2 bottles 2024 Viognier

If you want a pre-game bottle, grabbing a Starfield sparkling or low-alcohol option for early afternoon football is not wrong.

For reds

* 2 bottles 2023 Counoise
* 1 bottle of another Starfield Rhone red, like Grenache or Mourvedre, if you can snag them

Serve the whites just chilled, not ice cold. Serve the reds slightly cool, around cellar temperature. Your wines will thank you.

FAQ For The Wine Nerd At The End Of The Table

Is Starfield good for Thanksgiving if I am cooking ham instead of turkey?
Yes. Hope Rising and Viognier handle honey glazed ham like pros. Counoise is perfect with anything smoky or sweet savory.

What if I cannot find Starfield where I live?
Search for Rhone style El Dorado or Sierra Foothills Viognier, Marsanne, Roussanne, Counoise. Look for labels that list those grapes specifically. The concept still works even if the label is not Starfield.

Do these wines age?
Yes, but they are built with food friendliness and freshness in mind. Right now, they are in the sweet spot for Thanksgiving drinking. Open and enjoy.

Final Reboot: Do Not Be The Cabernet Relative This Year

Thanksgiving is predictable enough.

Football.
Arguments about the proper way to make stuffing.
Someone falling asleep upright in a recliner by 4:30.

Your wine does not have to be part of the same old script.

Show up with Starfield Rhone wines and a couple of stories tucked in your back pocket. Talk about volcanic Mariposa loam and 25 percent slopes. Talk about bluebird boxes, forest terpenes and Solargraph labels that capture the sun light path over the vines.

Pour Hope Rising instead of Chardonnay. Pour Counoise instead of Cabernet.

You will not blend into the lineup this year.
You will be the person who finally gave Thanksgiving wine a proper upgrade.

Pairing Food and Wine: Demystifying the Bull

November 26, 2022 Drink, Foodpairing

Wine X Staff

Wine X magazine Online Edition

If you haven’t read our first article on food and wine pairing, read it here to get a nice idea of how to start pairing your wines with food. However, if you’re a little more advanced, then continue on to read my take on why wine and food pairing can be simultaneously incredibly frustrating and also very invigorating and delicious.

Turning leftovers into PozoleHere’s the key takeaway if you’re not feeling like reading the whole article: wine and food pairing is awesome, TO AN EXTENT. It will not change your life. I have read so, so many articles where some wine industry pundit, writer, or personality has *that moment* where they tried this-wine and that-food and how it completely changed their mindset, or maybe even convinced them to get into wine in the first place. And I’m convinced that they are feeding us all a big ol’ spoonful of bullshit.

I have been to many, many highly rated restaurants (read: Michelin 3-star) and paid top dollar for wine-and-food pairings with beverage directors who are on point when it comes to serving customers delicious wines with their dishes. And you know what? I can’t remember a single truly sublime pairing. I’ve had amazing experiences, perfectly aged wines that tasted delicious, and foods that are beyond incredible. But I can’t tell you one single time where a wine and food pairing blew me away. And I think that’s because people put far too much stock, time, and effort into trying to create the perfect food and wine pairings.

Often, the argument that people have for why you should pair your food with wine is because that is what they do in the old world. Go to a bistro in France or a trattoria in Italy and wine has to be on the table, it’s just a part of life there. But what we (in high-end restaurants and wine publications anyway) fail to consider is that the wine they serve with your dinner in a trattoria in Tuscany is the same damn wine year-round, no matter what’s in season or what goes into the dish. The same regional red and/or white is on the table every time, whether you order Bolognese or artichokes on your pasta. Just because truffles aren’t in season doesn’t mean they switch from Barolo to Barbera, or heaven forbid start importing some Chianti.

With that in mind, here’s my advice on wine pairings. Like many things in life, KISS. Keep It Simple Stupid. Ever heard that you should pair red meat with red wine and fish with white wine? Just stick to that. How about “what goes together grows together”? Do that too. Will you get that sublime pairing? No. Does it exist? Not if you buy into the premise of this article. Most of the “rules” when pairing food and wine exist because someone got burned at a dinner party trying to break the norms by pairing a Pinot with a Salmon Dish, and everyone thought it was weird and/or gross. Do you really want to be that person? I don’t.

That being said, am I saying Pinot can never pair with Salmon or that you shouldn’t experiment? Of course not, you can do whatever you want. But therein lies my next point. I pair just about every meal I drink wine with, and that means I pair a hell of a lot of wine and food. I also do it for a living when I work as a Sommelier for events. I don’t pick Sauvignon Blanc to have on Friday nights with my steak frites. I don’t lean towards pouring Amarone with a client’s salad Niçoise. I don’t tend to stray too far from what has always worked well, and you know what? I’m never disappointed, and neither are my clients.

And I never feel like I’m missing anything because I’ve paid $300 for a wine pairing and been disappointed by how boring it was. So as much as it pains me to say this, rules exist for a reason, and that is not always for them to be broken.

Sometimes, the rules exist because they are good rules, that should be followed.

 

 

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