Wine Journeys

06/24/2026

One of the biggest misconceptions about wine is that everyone else knows more about it than they do.

After years of hosting wine dinners, I've learned that most people like what they like and that's a good thing.

They may not know every grape variety or wine region, but they know what makes them smile when they take a sip. That's what matters.

06/24/2026

The Siamese Sommeliers are helping to make the meatballs at Bacio Trattoria for Thursday night's Flavours of Italy in June dinner and couldn't stop themselves from sampling some!
DM us if you would like to experience a 4 course dinner with pairings.

06/23/2026

Many people arrive at their first wine event convinced they don't know enough about wine to be there.

By the end of the evening, they usually discover they knew more than they thought.

Wine isn't about passing a test. It's about enjoying good food, good company, and discovering something new along the way.

06/21/2026

The Siamese Sommeliers are serving a lovely Italian red with a traditional Secondo: Large Meatballs and Seasonal Vegetables.

06/19/2026

One of the questions we've been hearing lately is how we've adapted to not having wines from California for our events. The answer is quite well since there are remarkable wines being produced all over the world. Trying one them can lead to discovering a new favourite.

One recent example comes from South Africa's Western Cape. This Cabernet Sauvignon offers generous notes of black currant, blackberry, and black cherry, complemented by hints of cedar, sage, mint, and vanilla. Its structure and depth make it particularly well suited to hearty dishes from the grill for this Father's Day weekend, and the rest of the BBQ season as well.

As we kick off summer, it serves as a reminder that the most enjoyable wine can come from undiscovered places. Sometimes it's something that's not familiar that leads to something surprisingly memorable.

06/16/2026

Our Siamese Sommeliers have decided to make one of their favourite treats, California Rolls. You can too, just reach out to Chef Sylvia for more details about how you can create them at this Friday's event. Email her at [email protected]

06/16/2026

06/16/2026

There is something special about an Italian summer evening.

The conversation lingers a little longer. Another bottle is opened. Nobody seems to be in a hurry to leave the table.

That's the inspiration behind our next dining experience, **Flavours of Italy in June**.

Join Chef Francesca and me as we explore the simple pleasures of Italy through four authentic courses, thoughtfully paired wines, and the stories behind both.

Whether you've travelled to Italy, dream of visiting, or simply love sharing great food and wine with friends, we hope you'll join us for a memorable evening.

After all, some of life's best moments happen around the table.

Four Courses
Four Expertly Paired Wines
Good Food, Good Wine, Good Company

The wine will be poured, the food will be prepared, and the conversation is waiting to begin. We hope you'll join us.
https://www.facebook.com/events/27290686157231759?active_tab=about

06/16/2026

One of the things that has fascinated me throughout my career is how food can completely change the way we experience flavours.

A California roll is a perfect example. Most people think of sushi as a single category, but the creamy texture of avocado, the freshness of cucumber, the subtle sweetness of crab, and the savoury character of nori create a combination that is quite distinct from many other styles of sushi.

It is one of the reasons there is no single answer when someone asks what works best alongside sushi. Different ingredients create different flavour experiences, and discovering those relationships is part of the fun.

Perhaps even more interesting is the fact that the California roll itself was created to make sushi more approachable to North American diners. Decades later, it remains one of the most popular introductions to sushi and continues to win over new fans every year.

Some foods become classics because they are complicated. Others become classics because they make people feel comfortable enough to explore something new.