2025: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2026 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. Previously, I posted three of my food-related Favorites lists as well as my Top Twelve Wines of 2025. It's time now for my final list, my Favorite Wine, Spirit, Sake and Drink-Related Items of 2025. 

This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

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Favorite Restaurant Wine Lists: I want to highlight several restaurants which offer some intriguing and excellent wine lists. 

     Krasi: With the largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but their wine director, Jeremiah Cates, and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine. 

    Kosmos: Although their wine list is not as large as Krasi, Kosmos also has an excellent and interesting Greek wine list, which well complements their excellent Greek cuisine. 

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. The list changes fairly regularly, and there's always something new to tantalize your palate.  

     A Tavola: They have a small and well-curated all-Italian wine list, with plenty of tasty wines at all price points. Their regular wine dinners also highlight plenty of excellent Italian wines, from all across the country.   

     

Favorite Wine Dinner: This year, my favorite wine dinner was at A Tavola in Winchester. That's not a surprise as some of their prior wine dinners have also been Favorites. Their Wines for 2025 Dinner was compelling, with excellent wines, presented by Ciro Pirone, two of which made my list of Top Twelve Wines of 2025, and they paired very well with the delicious foods prepared by Chef Joe Carli and Sous Chef David Paige, from Braised Texas Boar Cacciatore to Barbera Braised Short Rib & Roman Gnocchi. A Tavola holds a number of wine dinners each year and you definitely should check them out.  

Favorite Large-Scale Wine Event: In 2023, the Boston Wine Expo returned, under new ownership and at a new venue, the Boston Park Plaza Hotel. It was a smaller more intimate event, and included a Spirits Tasting room and numerous Wine Classes. I've attended the last three Expos, and have found some excellent wines here. I would like to see more diversity in the wines, more wines from different countries, and hopefully there will be more in March 2026. Stay tuned as closer to the 2026 Expo date, I will post an article with my recommendations for booths to visit. I've already posted Basic Info about the Expo and Advice For Attending, which I recommend for anyone planning on attending.

Historical Drink Articles: During the pandemic, it's was tough for many food and drink writers as restaurants were closed and large scale wine events weren't held. For myself, I devoted many hours to researching and writing numerous historical food and drink articles, combing through thousands of newspapers and books. I've especially delved into the origins of numerous foods and drinks, trying to seek out their true origins, and not just accepting the unsubstantiated claims of others. Since then, I've continued to write these types of articles, and this year, my own historical (and quite lengthy) drink article was this one:

• A History of Sake Brewing in the U.S. (4 parts)

Favorite Tequilas: This year, my unquestioned favorites were the Blanco and Reposado from Alto Canto. I got to meet Daday Suarez, the founder, who was passionate, driven, and philosophical. The distillery is located in the mountains of Sierra del Tigre, at an altitude of about 9,000 feet, making it the highest tequila distillery in Jalisco. Their tequila is made from certified organic 100% Blue Weber agave, and it is produced in a more traditional method, including the use of a volcanic stone Tahona to mill the piñas. The Blanco ($80), with a 40% ABV, isn't aged in oak at all. On the nose, there was a pleasant and prominent agave smell, along with more subtle citrus notes. On the palate, the tequila was soft and smooth, without any bite or burn. There was a prominent agave taste, with complex notes of citrus, mild herbal notes, minerality and a little sweetness. It possessed a long, satisfying finish, and I could easily drink this on its own, or maybe atop some ice. The Reposado ($105), with a 40% ABV, was aged in new American white oak, in an adobe wine cellar, for about five months. I had some initial worries that the new oak might overpower this tequila, that its influence would be too bold, but as soon as I tasted the Reposado, all of those worries vanished. The Reposado had a nice, bright yellow color, and an intriguing nose of agave, citrus, and honey. On the palate, the tequila was silky smooth with a sense of elegance. The complex melange of flavors tantalized my palate, with notes of agave, citrus peel, dried fruit, honey, salted nuts, and more. Each sips seemed to bring something new to my mouth. The finish was quite lengthy and pleasing. The oak influence was more subtle, enhancing the tequila rather than detracting or masking its taste. This was an impressive spirit which I would enjoy primarily on its own, slowing sipping and enjoying each taste. 

Favorite Tequila Cocktail: At Casa Romero, I enjoyed the Bright Echo cocktail, which was composed of Alto Canto Blanco, jalapeños, fresh cilantro, lime juice & agave. It had a pleasant taste, with definite agave notes, lime elements and a spicy kick, especially on the finish. This is the type of cocktail I would order and enjoy at a restaurant or cocktail bar.

Favorite Mezcal Cocktail: I made a first visit to Bar-25 in Newburyport, and hope to return there again soon. They have plenty of offerings of Wine, Beer, Spirits, Cocktails and Mocktails. The Cocktail list (13 options for $13-$16) was inventive and intriguing. I opted for the BLT, made from sun-dried tomato infused Mezcal, bacon washed Ancho Reyes Poblano, Triple Sec, Lime, and Organic Agave. This was a superb cocktail, subtle and complex, well-balanced and absolutely delicious. It thoroughly impressed me and gives me great vibes about their cocktail program.

Favorite Tiki Cocktail: At Wusong Road, their Mai Tai ($15), is made with Appleton Estate Rum, Hamilton Rum, Clement Agricole Rhum, Orgeat, Lime, and Orange Curacao. It was delicious and complex, fruity and lightly sweet, with a noticeable amount of alcohol, although it wasn't overpowering. Certainly a much higher quality than the Mai Tai you get at many other Asian spots.

Favorite Junmai Sake: The Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu ($45.99) may be a mouthful to say, but the Sake itself is very naturally produced. As a Junmai, it's a pure rice Sake, made from only four ingredients: rice, water, yeast and koji-kin. And as a Tokubetsu, it's specially brewed in some manner, and one of those reasons is that the rice has been polished down to 60%, which is usually the Ginjo grade. The rice variety is Gohyakumangoku, grown in the brewery's region. The Sake was also produced by the Yamahai method, an older method of production (but riskier process) which does not add commercial lactic acid. In addition, Yamahai Sake is known for producing a more umami-rich Sake. The Sake also uses local yeast. In addition, this Sake is a Muroka, meaning it was unfiltered, not undergoing the usual charcoal filtration process of many other Sakes. It is also a Genshu, meaning it was not diluted by water, although most Sake is diluted as such. Despite not being diluted with water, the Sake still only has a 16.5% ABV, and not closer to 20% as many other Genshu Sakes. Plus, this Sake is Gluten Free and Vegan. This is certainly a unique Sake, providing a a more natural taste. On the nose, this Sake has intriguing notes of steamed rice and savoriness. And on the palate, it's complex and rich, with prominent umami and a compelling melange of flavors, including touches of mushroom and melon, pepper and banana, as well as a touch of smokiness. With each sip, you seem to find hints of other different flavors, and it's a great Sake to slowly sip, enjoying the evolving tastes. It possesses a lengthy finish and will delight with its fine balance. Pure deliciousness which certainly impressed me. This would be an excellent food Sake, especially due to its prominent umami. 

Favorite Honjozo Sake: The Akashi-Tai Daiginjo Genshu Sake is an iconic Sake, but it hasn't been available for retail in the U.S. since 2019. So, now it's available in the U.S., but only at Karma Asian Fusion, available by the glass for $17, or in a 300ml bottle for $55. It's a Honjozo Sake, meaning it's brewed from only 5 ingredients: rice, water, yeast, koji-kin mold, and brewer's alcohol. The brewer's alcohol is used to bring out certain flavors and aromas, and does not make the Sake more alcoholic. It's also made from Yamadanishiki rice, the King of Sake Rice, which has been milled down to only 38%. This Sake is a Daiginjo, the highest quality grade, which requires the rice to be polished down to at least 50%, so this Sake has been polished even more. It's also a Genshu, meaning it hasn't been diluted down by water, but has a 17% ABV, which is actually lower than many other Genshu, which can be around 20% ABV. I found this Sake to have an appealing fruity aroma (especially stone fruit), with a touch of floral notes. On the palate, it was absolutely delicious, complex and fruity, with subtle hints of floral elements. It was dry, with a medium-body, and a lengthy finish. It has a taste profile which should appeal to many people, even those new to Sake, or even those who claim they dislike Sake. This Sake could easily be enjoyed on its own, sipping with good friends, but it also would pair well with a variety of foods.

Favorite Sake Rant: I previously ranted How Do You Mainstream Sake?, advice primarily for Restaurants. Sake remains a niche beverage that hasn't yet made a major breakthrough with American consumers. We may now consume more Sake than ever in our history, but it's still such a tiny amount when compared to beer, wine and whiskey. For a number of years, I've believed that the greatest impact, the best way to make Sake more mainstream, is by getting more non-Asian restaurants to place Sake on their menus. Currently, Sake is nearly always found only at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to katsu. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine, ensuring it remains more of a niche beverage. We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. I want to see Sake served with burgers, pizza, pasta dishes, fried clams, lobster rolls, and much more. 

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) il Casale (Locations in Belmont + Lexington) is an intimate, rustic-Italian farmhouse restaurant offering equal parts traditional Italian cuisine and exclusive family classics. The menu is structured to resemble the courses of a traditional Italian meal and are helmed by co-owner & executive chef Dante deMagistris, who co-owns with his two brothers and takes inspiration from his Grandmother’s family recipes, travels to his family's hometown in Italy, and techniques he learned under years of guidance by Michelin-Starred Chef Don Alfonso in the Sorrento Peninsula.  

Christmas Eve Feast of the Seven Fishes: Both il Casale locations will be open for Christmas Eve (5pm-9pm) offering an Italian-Style Christmas Eve Feast of the Seven Fishes four-course menu. For $95/person, il Casale is recreating century-old dishes using the deMagistris family’s closely guarded Nonna’s recipes. Highlights will include a Gran Antipasto di Mare featuring pesto grilled shrimp, fried calamari, clam oreganata, octopus salad, baccalà salad; Capelli d’Angelo “Aglio e Olio” featuring angel hair pasta, garlic, EVOO, anchovy, capers, pine nuts & golden raisins; Spigola (Grilled Striped Bass) with mushroom ragu, stuffed escarole, chive pesto; and Zeppole Di San Giuseppe which is an orange pastry cream-filled profiterole topped with amarena cherries. This Feast of the Seven Fishes menu will be offered alongside the regular a la carte and kid’s menus. The full menu can be found here. Reservations can be made via Resy (Belmont) and Resy (Lexington).

New Year's Eve 4-Course Prix Fixe Dinner: Both il Casale locations will be open on New Year’s Eve (5-9:30pm) offering a special four-course prix fixe menu with choices for $95/person. First Course highlights include Barbabietole featuring roasted beets, arugula, mozzarella, walnut crumble, honey balsamic vinaigrette (V/GF) and Hamachi Crudo featuring bomba pugliese, crispy capers, salsifi chips, lemon, organic evoo (AGF); Second Course highlights include Gnocchi Sardi with creamy calabrian chili sauce, spinach, lemon crumbs (AGF) and as an Italian tradition which promotes good fortune in the New Year Cotechino e Lenticchie featuring imported sausage from italy, lentils, broccoli rabe (GF); Third Course highlights include Bistecca featuring grilled sliced sirloin steak, black truffle potato gratinata, gremolata, onion strings (AGF) and Pollo Picata featuring chicken scallopine, lemon-caper sauce, spinach (AGF); and Fourth Course highlights include Sfogliatella which is shell shaped pastry with orange ricotta filling & chocolate crema and Panna Cotta with fresh vanilla bean, apple cider pomegranate caramel & cinnamon crumbs (GF). The full menu can be found here. Reservations can be made via Resy (Belmont) and Resy (Lexington).

2) The Wellington is located in Belmont’s center, and offers everyday yet eclectic American cuisine, craft cocktails, and a unique selection of local and imported beers and wines. The Wellington offers a casual yet refined setting in which to enjoy lunch, dinner and weekly happenings including Tuesday $1 oysters, Welly Wednesdays, Friday night live band music, Saturday night live music, and Sunday live jazz brunch.

New Year’s Eve Prix Fixe Dinner w/ Live Music: The Wellington will be open on New Year’s Eve (5-10pm) serving a four course prix fixe menu with choices alongside live jazz music by Ethan K. Trio from 7-10pm. First Course highlights include Asian Pear Salad featuring roasted cabbage, tahini vinaigrette, walnut crumble, greek yogurt (GF) and Hamachi Carpaccio featuring seville orange, aji amarillo chili, crispy rice (GF); Second Course highlights include Rotolo featuring pasta sheets rolled with roasted peppers, prosciutto, bechamel, mozzarella, agro e dolce; Third Course highlights include Duck Breast featuring flageolet bean stew, bacon, roasted root vegetables, cranberry (GF) and Cauliflower Steak featuring romanesco sauce, green onion pesto, almonds, green beans (V); and Fourth Course options include Baked Alaska (chocolate gelato, meringue, white chocolate curls, graham cracker crumble, fudge). The full menu can be found here. Reservations can be made via Resy.

New Year’s Day Live Jazz Brunch & Dinner: The Wellington is serving a live jazz brunch (11:30am-3pm) on New Year’s Day featuring live jazz from the Lefteris Kordis & Faith Haloulakou Trio with plates from its brunch menu such the Grilled Lemon Olive Oil Cake with a banana rum sauce, white chocolate shavings candied pecans, whipped cream; Fried Chicken Sandwich featuring house fried chicken thigh, napa slaw, chili glaze, buttermilk ranch, pickles on a kaiser bun with a side of fries, home fries or salad); and Berry Belgian Waffle which is The Wellington’s famous waffle recipe, topped with fresh berries, berry sauce, whipped cream & vermont maple syrup; as well as brunch cocktails, loose teas, coffee and juices. The Wellington will also be offering its regular a la carte dinner menu (4:30-9:30pm). Reservations can be made via Resy.

3) XOXO Sushi Bar will ring in the New Year in Chestnut Hill by dazzling diners with lavish multi-course jukusei omakase New Year’s Eve tasting menus. Utilizing XOXO’s advanced in-house dry-ager and jukusei technique – “aging” in Japanese, where fish used in sushi is salted or soaked in vinegar then matured for several days – Chef Kegan Stritchko has designed a pair of menus that feature local and rare sea treasures designed with luxe and intriguing flavor profiles.

In the abbreviated jukusei omakase offering, there are 11 courses ($195 per guest): an Island Creek oyster with leche de tigre and dill; hirame usuzukuri with yuzu dashi, candied quinoa and lemon zest; madai and shima aji nigiri; chef’s choice of five pieces of sashimi; hiramasa and Ora King salmon nigiri; chawanmushi with savory egg custard, snow grab and ikura; bluefin tuna and akamutsu nigiri; a negitoro handroll with bluefin tuna belly, scallion and miso; grilled langoustine with miso butter, kimchi and chili oil; A5 wagyu beef tartare with black garlic, caviar and taro root; and a dessert of Thai chili chocolate ice cream with chocolate ganache and cranberry gel. Guests can opt for an expanded menu with five additional courses, bringing the grand experience to 16 courses ($250 per person): a personal 1oz jar of caviar paired with purple potato chips; Hokkaido uni nigiri; king crab nigiri; dry aged otoro; and A5 wagyu ribeye carpaccio with caviar, lemon miso butter and negidare.

For an additional infusion of New Year’s Eve glitz, there is a champagne and caviar tasting ($125 per guest) complete with 1oz of Polish caviar with a personal-sized bottle of A. Margaine champagne.

Reservations are recommended via OpenTable.

4) Kyuramen, a Japanese ramen brand with locations across major U.S. cities, is launching a limited-time Endless Ramen promotion from December 22–28, designed for anyone looking for an affordable and cozy winter meal. There are Massachusetts locations in Brookline and Winchester. For one week only, guests can enjoy unlimited noodle refills with any ramen order (dine-in only). The only rule: save some soup in your bowl, and noodles are on the house. It’s a playful, comfort-food-forward special perfect for the holiday season. Please note: Unfinished refills will be charged $2. It's also not combinable with other promotions

Culinary Creativity: The New Edition

What is the wellspring of inspiration, the source of creativity?

As a writer, I have some understanding of the creative process, but creativity is not for writers alone as it exists in all professions. Each person derives inspiration from a variety of sources as well as undertaking their own unique processes. Their backgrounds and experience often affect these matters. If we better understand someone's creative process, I think that can make us more appreciative of the work of such individuals.

Chefs can be very creative individuals, concocting new recipes and dishes, or cleverly altering an existing recipe. However, there are restaurants where the menu never seems to change. A chef at such a place will make the same dishes, day in and day out, and the act of cooking becomes repetitive and routine. But I believe that the truly passionate chefs will not be not satisfied working in such restaurants. They will want to be inventive, to expand their own culinary horizons. They will constantly be seeking to better themselves, to improve their dishes. They will relish the challenge and their patrons will benefit. Their menus will constantly change, with new dishes continually being added.

I greatly appreciate and admire the culinary creativity of such chefs and desire to gain a better understanding of their creative process. I want to delve into their methods of crafting new dishes and to seek out their inspirations. I hope to gain even more admiration for their profession through analyzing their creative process.

Sixteen years ago, in 2009, I began such an endeavor, to enhance my comprehension of such matters and to share my findings with my readers. Over the course of nine years, I interviewed nineteen chefs, who were different in many ways. This allowed me to obtain a better overall perspective on culinary creativity. However, I haven't added to this series in seven years, and feel its time to resurrect it for 2026, to interview more chefs, to add to our understanding of culinary creativity. 

Here are the basic questions I ask each chef, noting that the chefs don't have to answer any specific question if they did not want to do so. They are also free to expand into related areas that I might not have asked about. 

• How important is culinary creativity to you? Why is it important?
• What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
• Where do you get your ideas for new recipes/dishes?
• What is your process of creating a new recipe or dish?
• Do other members of your staff assist with creating ideas for new recipes/dishes?
• How do you test new recipes/dishes?
• What is the most difficult part of culinary creativity?
• Do you ever experience “writer’s block,” an inability to be creative, and if so, how do you deal with it?
• Relate an unusual or interesting anecdote about the creation of one of your dishes.

I will be contacting some local chefs, hoping to find some who are willing to participate in this process. And if you're a chef interested in participating, feel free to contact me as well. There are no specific deadlines so please don't feel rushed. Besides answering the questions, I'll also request a photo for the article, as well as a brief bio. 

For those chefs who choose to participate, I will then highlight each chef and their inspirational answers. I hope my readers find their answers to be both interesting and informative. If you enjoy this series, or even if you don't, please post your comments here. With your feedback, I can hopefully make this project even better.

I should also give much thanks to the chefs who previously agreed to participate in this endeavor!

Chef Interviews:
Chef Peter Ungár: Part 1 & Part 2 of his Answers
Chef Matthew Barros: Part 1 & Part 2 of his Answers
Chef Vittorio Ettore: Answers
Chef Marisa Iocco: Answers
Chef Jacky Robert: Answers
Chef Shingara "Peppino" Singh: Answers
Chef Rebecca Newell: Part 1 & Part 2 of her Answers
Chef Evan Percoco: Answers
Chef Jacob Zachow: Answers
Chef Denise Baron: Answers
Chef Scott Hebert: Answers
Chef Anthony Caturano: Answers
Chef Susheela Raghavan: Answers
Chef Chris Chung: Answers
Chef Franck Iglesias: Answers
Chef Keith Pooler: Answers
Chef Matt Louis: Answers
Chef Steve Zimei: Answers
Chef Brian Poe: Answers

Top Twelve Favorite Wines of 2025

As 2026 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. Previously, I posted three of my food-related Favorites lists and it's now time to cover my Top Twelve Wines of 2025. 

This list includes wines that not only I enjoyed, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines that I've tasted this past year. This list also includes only wines I reviewed on my blog, although I tasted some excellent wines that I didn't write about.

As I've mentioned before, I currently work at Victoria Hill Wine, Spirits & Gourmet, in Melrose, and I preside over their Wine Tastings on Thursdays (from 5-7pm) and Saturdays (from 1-4pm). During the past year, I've poured plenty of excellent and diverse wines, a number which are worthy of being on this list, although I haven't written about them on my blog this year. So, you can always stop by the shop and ask me for some of my top wine recommendations from those tastings. In 2026, I'll try to keep a list of my best recommendations from these tastings, noting them on my blog, to make it easier to find such wines.  

The following is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It's primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I strongly recommend and which I believe many other wine lovers would also enjoy.

The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local region, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.

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1) 2022 Bocale Trebbiano Spoletino ($20-$25)

I enjoyed this wine at a wine dinner at A Tavola in Winchester. It's a white wine made from 100% Trebbiano Spoletino, which is a different type of Trebbiano, grown in Umbria, than many have experienced before. The winery was established in 2002, and their vineyards are sustainably farmed. The wine matured on the lees for several months, and saw only stainless steel. It was a fascinating wine, with complex and intriguing flavors, including citrus and stone fruit, with a strong herbal streak and hints of saline. A very unique tasting wine and its flavors seem to evolve over time in the glass.  

2) 2019 Torrevento Castel del Monte Bolonero ($15)

I also enjoyed this wine at the same wine dinner at A Tavola as above. The winery, whose history extends back about 100 years, practices sustainable farming practices. This wine is a blend of 80% Nero di Troia and 20% Aglianico, which aged for about 8 months in stainless steel. Nero di Troia is a lesser known grape from Puglia, whose origins may extend back to the ancient Greeks. However, it's said to produce quite delicious wines and is said to be deserving of much more attention. The wine was silky smooth, with a complex melange of flavors, including ripe plum and black cherries, accented by spice notes and savory herbs. Restrained tannins, excellent acidity, and a lingering, satisfying finish. Pure deliciousness and a great value.

3) 2022 Pere Mata Cupada Rosé Cava Reserva Brut Nature ($20-$25)

Produced more in a style like a Grower Champagne, this Cava Rosé is composed of a blend of 30% Macabeo, 25%, Parellada, 20% Xarello, and 25% Monastrell. The wine was fermented and aged in stainless steel for about 24-30 months. It was disgorged without any dosage and possesses a 12% ABV. It's a pale pink in color with an enticing aroma of red fruits, which makes you desire a taste. On the palate, it's crisp and dry, with clean tastes of red fruit, especially strawberry, with hints of citrus and rose petals. Plenty of tiny bubbles, a lengthy, pleasing finish, and overall, an air of elegance and deliciousness. For the quality and taste of this Cava, it's very reasonably priced, and can be enjoyed on its own, although it would pair well with a variety of foods as well. Seafood, chicken, pasta, and more. 

4) 4 Kilos Vinicola Motor America ($25)

Produced on the Spanish island of Mallorca, this wine is made from 100% Callet, a grape indigenous to Mallorca. Their Callet comes from organic vineyards, which are over 50 years old, and which grow in Cal Vermell soils, which are reddish, iron-rich and porous. The grapes are foot trodden, a rare practice nowadays, and fermented with native yeast. It's then aged in clay amphora and stainless steel for about five months. The resulting wine is also bottled unfined, unfiltered, and without any added sulfur dioxide and at an 11% ABV. With a fruity aroma, this wine is light bodied with delicious red fruit flavors, especially raspberry, with hints of black olive and herbs. It's smooth and easy drinking, with a satisfying finish and a rather unique taste. This is the type of wine which could also be slightly chilled if that's your preference. It's excellent on its own, but would pair well with foods suck as roast chicken or duck, or a roast pork loin. 

5 & 6) Alileo Wines: Sicilian, Organic Boxed Wines ($19.99/1.5 liter)
Boxed wine on this list? Why not? These two boxed wines are made in Sicily, use organic grapes, and wine production uses spontaneous fermentation. The wine is also boxed unfiltered. Alileo offers four different varietals. The Alileo Wines Young Bianco is produced from young Grillo grapes. With a bright yellow color, and a 12.5% ABV, the wine had a pleasing nose of citrus and floral notes, both which come out on the palate as well. It is fresh and clean, with good acidity, savory and herbal notes, and a pleasant finish. An excellent summer wine. The Alileo Wines Rosato Bronzato is produced from 100% Syrah and has a 12% ABV. "Bronzato" means "tanned by the sun," but it's also a slang term for "someone who partakes in some sporty imbibing." With a dark pink color, and a fruity aroma, the wine is fresh and crisp, with a medium-body and tasty, bright flavors of red fruit, especially cherry, and a savory element. Excellent on its own, and perfect for the summer, but it's very food friendly as well.

7) 2015 Valdespino La Especial Manzanilla En Rama (about $30)

This is a rarity, a Vintage Sherry (Jerez de Añada) which is also En Rama. With a 16% ABV, it possessed an alluring nose, with a touch of the sea, almonds, subtle citrus notes, and hints of herbs. On the palate, it was complex and compelling, delicious and intriguing. It was bone-dry, with plenty of acidity, a prominent briny character, and notes of apple and lemon. There were also hints of almonds, olives and herbs. It possessed a lengthy and satisfying finish. This Manzanilla would pair well with fried foods and seafood, especially oysters. An impressive wine, its complexity and taste would appeal to many wine lovers.  

8) Bodegas Yuste Conde de Aldama Palo Cortado Sherry ($120+)
This is another rarity, a Palo Cortado Sherry which possesses an average age of at least 130-150 years!  I have to begin noting that words are truly inadequate to depict the totality of drinking this extremely old Palo Cortado. However, I will try to encapsulate some of its wonders. First, it possessed a fine, dark amber color. Second, the nose possessed a complex and intense melange of harmonious aromas that seduced and tantalized me. I could identify some of the notes, but others were more elusive, exotic hints of rare aromas. Third, my palate was overwhelmed with pleasure, such an incredible taste. Complexity and harmony, pure elegance and balance. There was even a measure of freshness to this sherry, which is amazing considering its great age. It also possessed a diverse melange of flavors, both familiar and not, including briny notes, almonds, caramel, dried figs, subtle citrus, and much more. An extremely long and pleasing finish. I never wanted to stop drinking this Sherry and it possessed everything I might desire in such a wine. Perfection in a bottle. 

9) 2024 Varvaglione 1921 Susumaniello Rosé ($19)
From the Puglia region of Italy, this Rosé is which is produced from 100% Susumaniello, a rare grape of ancient lineage, and has a 13% ABV. The wine is aged in stainless steel, with periodic suspension of the lees. With a vibrant pink color, the nose is alluring with plenty of red fruit aromas and hints of spice. On the palate, it is crisp and dry, with bright red fruit flavors of strawberry, raspberry and cherry, along with subtle spice notes. On the lengthy finish, there's hints of minerality, and it's simply delicious. This would be excellent on its own, although it would also be an excellent food wine. Overall, this was an impressive Rosé, perfect for the summer, but which would be great year round.  

10) 2020 Zuccardi Poligonos Paraje Altamira Malbec ($30-$35)
A Malbec with a sense of place, from grapes in mountain vineyards, and aged in concrete. Produced from 100% Malbec, this wine was fermented with native yeasts in concrete vessels. It was then aged in concrete, and possessed a 14% ABV. It was fresh and bright, with a rich purple color, and a nose of black fruits and hints of herbs. On the palate, the fruit dominated, with flavors of ripe plum, black cherry and blueberry, but is supported by mineral notes (a stony element) and a subtle herbal accent. It was medium-bodied, with restrained tannins and good acidity. The finish was long and satisfying, and this was an excellent wine with a hearty meal. A complex and intriguing wine, the lack of oak helps you better understand the terroir, how the Malbec of his particular region differs from Malbec from other areas. Those who already enjoy Malbec will be thrilled by this wine, and others, who may not know much about Malbec, will also be thrilled by its taste.  

11) 2022 Olivier Roten Dôle Coteaux de Sierre ($25)
Produced in Switzerland, this wine is a type called Dôle, a traditional blend of Pinot Noir and Gamay. The Olivier Roten winery is seeking Organic certification and is otherwise sustainable. This wine is a blend of 70% Pinot Noir and 30% Gamay, with a 13% ABV. The wine was fermented in stainless steel and then aged for at least 6 months in concrete tanks. It has a light red color, translucent, and an appealing nose of strawberry, black cherry and a touch of earthiness. On the palate, it's a light bodied and elegant wine, with fresh flavors of red fruits, such as raspberry and strawberry, a touch of earthiness, and hints of minerality. It possesses good acidity, mild tannins, and a lengthy, satisfying finish. Would be a nice pairing with salmon to roast chicken, pizza to burgers. An easy-drinking wine, but not a simple one. 

12) 2024 Tetramythos Agrippiotis Orange Nature
This fascinating Greek wine is certified organic, has a 11.5% ABV, and is made from a rare Greek white grape, Agrippiotis (also known as Curisti). It grows in the Peloponnese peninsula and the Ionian Islands, and is known for its high acidity, low yields, and the ability to grow well even in challenging environments. This wine underwent skin contact maceration for about 20 days, and was fermented with indigenous yeasts. It was bottled unfiltered, unfined and with the addition of minimal sulfites before bottling. The wine has a fine golden hue, slightly cloudy, with an alluring and complex nose of citrus, dried fruit, and floral elements. The promise of the nose is fully realized on the palate, which is elegant and complex, with bright acidity and an intriguing taste. The fascinating and complex flavors include citrus, dried fruits, baked apple, subtle herbal notes, and a touch of salted nuts. Each sip brought something new and exciting to my mouth. It's a well balanced wine, with mild tannins, and a lengthy, satisfying finish. An excellent food wine. It's a compelling wine that mere words cannot adequately describe, and which must be experienced to fully understand its beauty and wonders.

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Five countries made the list this year, with Italy in first place, occupying five spots on the list. Spain is in second place with four spots, with Argentina, Switzerland and Greece  each occupying one spot on the list. As for wine types, the list is also broken down into 1 Sparkling Rosé, 2 Rosé,  2 Whites, 4 Reds, 1 Orange, and 2 Fortified Wines. 

I have other wine recommendations on my blog and you just have to search for them. If you have some of your own recommendations for excellent wines you've enjoyed in 2025, please add them to the comments.

2025: Favorite Food-Related Items

What were some of my favorite food-related items of the past year?

Let me continue my lists of my best recommendations and favorite restaurants and food items of 2025, addressing my Favorite Food-Related Items. This is certainly not a complete list but it's more a sampling of memorable food items I've experienced and/or posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue, year after year, to try to raise awareness of NECAT so that its good work can continue and even expand. It's one of my favorite causes and is well worthy of your continued support.

Favorite Overall Bakery: This is a very tough category, as there are a number of worthy candidates, so besides this Favorite, I've had to add some Runner-Ups as well. My Favorite is Lulu's Bakery & Pantry, in Salem, which offers a wide variety of sweet and savory treats, including a number with a West Virginia connection. The owners, Nikki & Jim, have excellent culinary resumes, and evidence the passion I seek. Pepperoni rolls, corn bread, biscuits, chocolates, cupcakes, muffins, sandwiches, and so much more. Their large Whoopie Pies are some of the best I've ever eaten, with almost a chewy brownie-like cookie filled with a sweet, creamy filling. Any time I visit the Salem area, I try to stop here to pick up something to take home. 

Runner-Up Overall Bakery: Quebrada Bakery, with four locations including one in Arlington where I most often patronize, has my favorite Snickerdoodles cookies anywhere. You can even buy the frozen cookie dough to easily cook the Snickerdoodles at home. They have plenty of other delicious baked goods, from croissants to pecan rolls. Their Whoopie Pies are also excellent, with a soft chocolate cake sandwiching a very creamy filling. 

Runner-Up Overall Bakery: Sandpiper Bakery in Ipswich is another killer bakery. Their small Whoopie Pies are delicious, but they don't carry them on a regular basis. Their Croissants are superb, buttery and flaky, and I especially love the Ham & Cheese croissants. They have plenty of other fresh and delicious baked goods, from Scones to Banana Bread. The bakery is a bit hidden, but is well worth seeking out. 

Runner-Up Overall Bakery: New to me, Eva's Little Kitchen, with locations in Bedford and West Concord, was impressive. A wide range of excellent baked goods, from the Shakshuka Breakfast Danish to their Banana Bread. I need to return again soon to check out some of their other baked goods as well as their Sandwiches.  

Favorite Greek Bakery: Greek Habits by Eva, with locations in Arlington and Peabody, is an impressive spot. Their Handmade Greek Pies, such as Ham & Cheese and Spinach, have a tasty flaky crust, and plenty of fillings. The warm Bougatsa, a Greek custard pie (pictured above), is amazing! They also sell a variety of pastries, many Greek, but also other interesting ones, including plenty of chocolate treats. In addition, they have a number of appealing sandwiches, such as Bifteki, Smoked Salmon, and Caprese. 

Favorite New Hampshire Bakery: Agape Cakes and Confections, in Raymond, New Hampshire, is a bakery with Greek influences. They make excellent Greek pies, such as Ham & Cheese and Feta, and desserts like Baklava and Galaktoboureko. They make plenty of other tasty baked goods as well, such as Chocolate Banana Cookies, Cinnamon Rolls, Whoopie Pies, Pop Tarts, and much more. If you're in the area, this is a must stop destination. 

Favorite Donut Shop: Donuts With A Difference, in Medford, is an old-school donut shop that still makes their donuts in-house. They make more traditional donuts, and not the fancy ones available at some of the other donut shops. Their donuts are fresh and delicious, and frequently even still warm when you receive them. They are also very inexpensive, roughly half the price of many other donut shops. I especially love their Coffee Rolls! 

Favorite Cider Donuts: For me, the best Cider Donuts are found at Russell Orchards in Ipswich. They don't need a sugary coating, and impress with the fullness of their apple flavor. They are lighter than the more cakey cider donuts found at many other places. Their donuts are soft and moist, with a slightly crusty exterior, and the right balance of apple and spice flavors. Each bite is pure pleasure. And when they are warm or even hot, it's hard not to eat several on your way from the cash register to your car.  

Favorite Cream Pies: Nancy's Marshview Cafe & Bakery, in Salisbury, serves Breakfast and Lunch, and also has a Bakery. At the Bakery, you can find tasty donuts, cookies, turnovers, cupcakes, eclairs, and more. However, I'm most impressed with their Cream Pies, such as their Coconut Cream Pie pictured above. Reasonably priced, the amply-sized cream pies have plenty of delicious fillings, and are topped with a creamy and sweet whipped cream. 

Runner-Up Favorite Cream Pies: The Agawam Diner, in Rowley, also makes delicious, and quite large, Cream Pies, including Coconut, Banana, and Chocolate. They are pricier than the ones at Nancy's Marshview Cafe, but you won't go wrong with their taste. They also make a lengthy list of other types of pies, from Apple to Strawberry Rhubarb, Pecan to Custard. 

Favorite Seafood Market: The Ipswich Shellfish Fish Market, which is only open on Fridays and Saturdays, is an excellent spot for seafood, both fresh and frozen. The fresh fish looks great, is reasonably priced, and tastes delicious. They have a good variety of seafood, all dependent on what's seasonally available. Their frozen seafood is also very good, such as their Swordfish steaks and Shrimp. Plus, their home-made corn bread is delicious! It's become a regular stop for me, and have always enjoyed everything I've bought. As I've said many times, you need to Eat More Seafood, and this is a great place to buy your fish.

Favorite Seafood Dinner: The Seafood didn't get any fresher than at a Bluefin Tuna dinner at Tonno in Wakefield. Chef/Owner Anthony Caturano butchered a large Bluefin Tuna in front of everyone, and then the tuna was prepared in various ways for our dining pleasure, from Tuna Tartare to Grilled Tuna Steak. The butchery demo was fascinating and the tuna dishes were amazing. It would be great to see more chefs do something similar, combining a butchery demo (whether seafood or some other protein) with a multi-course dinner. 

Favorite Japanese Food Market: Maruichi (with locations in Arlington, Brookline and Connecticut) is an excellent Japanese grocery store, and I usually go to their Arlington location. It offers a diverse selection of Japanese foods, fresh and frozen, as well as plenty of fresh vegetables, including some Asian varieties. Their meat selection is compelling and they have a superb selection of sushi-grade fish. You can get sushi meals, onigiri, and other dishes made in-house. Plus, there's a wide range of Japanese foods, from tea to sauces, candy to chips, breads and pastries, and much more. And their prices are generally very reasonable. 

Favorite New Spot For Lunch: This year, Karma Asian Fusion, in Winchester, started serving two multi-course Lunch Specials, including a Chinese Wok lunch ($22, with several different entree options) and a Sushi lunch ($28). You receive an ample portion of delicious and well-prepared food, all at a very reasonable price considering the quality and quantity. And their Sushi is amazing! Plus, they offer some reasonably priced and tasty appetizers as well, from Salmon Carpaccio to Crispy Wonton. 

Favorite Poutine: New this year, the Skinny Pancake opened in Peabody, a creperie which began in Vermont. They serve breakfast all day, and besides crepes, also offer burgers, burritos, salads, and more. One of their sides is Poutine, crispy French fries topped with Vermont Cheese Curds and Screamin' Ridge Farm Gravy. All of the elements are excellent, from the crisp fries (which hold up with to the gravy), the squeaky curds, and the flavorful gravy. You can also order the Poutine with a vegan vegetable gravy.

Favorite Pizza: The most impressive pizza I enjoyed this past year was the Roasted Garlic White Pizza at Posto, at Assembly Row in Somerville. They used to be in Davis Square but moved to Assembly Row this year. The pizza was made with bacon, mozzarella, roasted garlic, parmesan, oregano, and aleppo pepper. I've never seen more garlic on a pizza, large and plump cloves of roasted garlic. The thin-crusted pizza also had a nice char, and the crust was also both crisp and chewy. Superb! 

Favorite Sandwich: Anthony's Italian Specialties, in Stoneham, has long made some of my favorite sandwiches, which are always over-large and filled with quality ingredients. They are famous for their Italian Sandwiches, but they make plenty of other excellent sandwiches, from Pastrami to Chicken Parmigiana. And their sandwiches, which come in several different sizes, are reasonably priced. My current favorite is their Chicken Cutlet with Prosciutto & Fresh Mozzarella, topped by oil, seasonings and balsamic glaze. The above is on their braided roll, and you can see that it's large enough to feed two people, or one very hungry person. Such a delicious combination of flavors and textures. 

Favorite Unusual Meat: This year, I purchased some ground camel at Savenor's Butchery in Cambridge. I made some camel burgers with the meat, adding only some Berbere spices (an Ethiopian spice blend). The burger tasted much like a beef burger, and you probably wouldn't have tasted any difference, but the camel is lower in fat and cholesterol than beef. Many people might be wary of eating ground camel, but if they tasted it, they would have liked it, and wouldn't have tasted anything objectionable. And it's better for your health. 

Favorite Farm Stand: Tendercrop Farm, with locations in Wenham, Newbury and Dover, New Hampshire, has it all, from fresh produce to a bakery, a butcher shop to frozen foods. Their butcher shop, which uses animals they raise on their own farm, has delicious, tender and flavorful meats, from Filet Mignon to Boneless Pork Chops, as well as a variety of marinated meats. Prices are very reasonable, less than many other butcher shops in the area. They also carry a large assortment of fruits and vegetables, many locally grown. Whenever I'm in the area, I stop by the farm to stock up, and am never disappointed. 

Favorite Food & Drink Shopping Itinerary: This year, I posted an itinerary for a food & drink Road Trip to Ipswich and the surrounding towns and cities. The itinerary has about 14 locations for food & drink shopping and dining, from the Clam Box to the Sandpiper Bakery. And it will be updated in the near future, adding even more locations. On numerous Fridays this past year, I've visited the spots on this itinerary, often hitting 10 or more of them in a single day. I probably will create more Road Trips in 2026. 

Food History Articles: During the pandemic, it was tough for many food and drink writers, as restaurants were closed and large scale food and drink events were canceled. Some writers simply wrote sporadically. However, for myself, I've devoted many hours to researching and writing numerous historical food articles, combing through thousands of newspapers and books. I've especially delved into the origins of numerous foods, trying to seek out their true origins, and not just accepting the unsubstantiated claims of others. I've continued to do so, finding great joy in the research and discoveries that I've found. Here are the historical food articles I completed this past year. 

• The Origin of the Steak Bomb
• The History of Sake Brewing in the U.S. (4 parts)
• The Origins of Moo Shu Pork in the U.S.
• A Brief History of Teriyaki 
• An Early History Of Boston's Italian Restaurants (2 parts)
• Chef Prince Ranji Smile: The First Indian Chef in the U.S
• The Origin of Scali Bread: A Fitchburg Original 
• Chinatown: A History of Henry Wong & Shanghai Printing
• A History of Bread & Butter at Chinese Restaurants    
• Origins of Anadama Bread, a New England Classic

Favorite Old Tradition (Which Needs a Revival): In 2022, while researching some other items, I stumbled upon a fascinating old Thanksgiving tradition, having donuts on your Thanksgiving table! This tradition extends back at least to the 1830s, and probably to the start of the 19th century. It apparently started in New England, but expanded across the entire country, even to Hawaii. Sometime in the later 1940s or early 1950s, the tradition largely died off, and the reasons are obscure. It's time to revive this tradition! For every Thanksgiving since my article, I've been having donuts as part of my Thanksgiving table and have been encouraging others to do the same, some who have also adopted this tradition. This year, I expanded my original article, adding even more fascinating information. Hopefully in 2026, even more people will embrace this old tradition. Who wouldn't love donuts on Thanksgiving? 

Unfortunate Restaurant News: Tambo 22, a Peruvian-Italian restaurant in Chelsea, will be closing its doors on December 20, 2024. They have stated, "The past few years have challenged the entire restaurant world. The pressure of rising costs, staffing obstacles, and the realities of our location made this one of the hardest decisions we’ve ever had to make." Chef Jose Duarte, Taylor & Brian Corcoran, and the rest of their team created an excellent restaurant, with a unique and delicious cuisine, and they should be very proud of their accomplishments. I've known Chef Duarte for 15 years, and he's one of the nicest and most talented chefs in the industry, passionate and compassionate. It will be a great loss to the local restaurant industry when this restaurant is gone. I wish them all the best of luck in the future and hope they will return soon with another culinary endeavor.

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What were some of your favorite food-related items this year?