Drinks

Collection of my favorite drinks.

Wineඞ

Red wineඞ

Paul Mas - Château Paul Mas Coteaux du Languedoc Clos des Mures
Morgon
Brouilly
The Wanted - Zinfandel Old Vines
Zonin - Primitivo di Manduria
Piccini Chianti
Meerlust - Rubicon
Coto de Imaz Rioja Reserva
Carmenere "Arao" - Clos de Luz (2019)
Bodega Murga - Agathodemon
Oxalis Huatata

White wineඞ

Bernard Gripa - Saint-Joseph
Cielo e Terra - 3 Passo Bianco
Chardonnay
Sauvignon blanc
Chablis
Pinot Grigio - Terre Collina
Pinot Grigio - Masi Masianco
Pinot Grigio - Jacob's Creek (2021)
Chassagne-Montrachet Blanc - Louis Jadot (2022)
Tinajas de Moquegua Blanco Blend
42/25 Chardonnay/Viognier/Sauvignon Blanc - Midalidare
Prima Pietra Soave - Cantina di Monteforte (w/ pizza or other tomato based)
Vigneti Massa 'Montecitorio Derthona' Piedmonte, Italy 2022 (w/ red meat)
Vézelay Cuvée Galerne, La Soeur Cadette, Bourgogne, France 2023 (w/ lighter foods)
Ulge Talu - Diiva rhubarb wine 2026 (w/ pepper heavy foods, ie cacio e pepe)
Villa Huesgen - By the Glass - Riesling (sharp cutting pleasant acidity, w/ olives/artichokes etc)
Nau Mai - Sauvignon Blanc (tad too much sweetness turns into a balanced dance with acidity when eaten with pizza)
José Pariente - Verdejo 2025/2024: fresh, refreshing, fruity, citrus. With 1 year rest, peaks and valleys are smoothed out, more nuanced and delicate. Fresh more for hot weather outdoors, rested more for pairings and colder temps too.
José Pariente - Sauvignon 2025: tropical and refreshing type, more than perfect with salty chorizo
Madonnabruna - Rivafiorita Passerina: balanced dry, great on it's own
Madonnabruna - 2022 Pecorino DOC "Spera di Luce": amazing with pizza
Lamblin & Fils - Bourgogne Aligoté: strong acidity, feel very 'full', great with cheese
Marqués de Reinosa - Tempranillo Blanco: white wine from red grape, amazingly balanced in sweetness, acidity and body
Azienda Agricola Nicola di Sipio - Pecorino: amazing with fatty/cheesy food and amazing on it's own, lot's of taste 'waves'
Arensbak - Blanc (proxy wine, non-alcoholic): great with olives and spicy cured meats, not good on it's own

Roseඞ

Biserno - Rissoa (5-6°C on a hot day w/ nothing else)

Yellow/Orange wineඞ

Vin Jaune Arbois - Chateau Bethanie (w/ fondue etc)
La Source, Racines Rebelles, Moselle, Luxembourg 2022 (w/ fat heavy)
Vinos Bio Pedro Olivares - 2 Arcal: weird yellow/orange (even though it's categorized under white), pairs well with salty foods/avocado

Dessert wineඞ

Muri - Koji Rice Series 1 (non-alcoholic, w/ dessert)

Sparkling wineඞ

Cantina Sociale Trento - Santacolomba Brut Nature: with fondue, leaves incredible aftertastes

Champagneඞ

Michel Gonet Blanc de Blancs, Grand Cru Coeur de Mesnil, Champagne, France 2010 (just regular perfect champagne)

Ciderඞ

Galipette Brut
Karksi Apple Cider
Nuustaku Brewery Hargmae Aroonia

Beerඞ

Lindemans Pecheresse
Belzebuth Violette
Orion Shokunin Southern Wheat
Sierra Andina Mama Killa
Puhaste Confusion Matrix (w/ tacos, other mexican food)
Pohjala Golden Plum Gose (w/ balanced "umami-ful" food)
Birra Moretti (also it's 0% counterpart)
Victoria Malaga - simple good pilsen (also it's 0% counterpart)
Victoria Malacati - Malaga-like, but more nuance and body, fruity, simple wheat beer
Alhambra Reserva 1925 - best pilsen?
Biere Pacifique - balanced light blend
Käbliku Absurd - india pale ale with strong body, balanced but veering towards acidic side
Põhjala Taevas - bright and gentle wheat beer
Anderson's Catch Up! Chili gose - chilli gose, perfect with mexican food

Dessert Beerඞ

Mezpils Coffee Stout (feat. Rocket Bean)

Whiskyඞ

Iirish whisky:

Red Breast - Single Pot Still 12 year (smooth, complex)
Two Stacks - Single Pot Still Triple Barrel (smooth and simple)
Two Stacks - The First Cut (sweet to complexity, approachable)
Teeling - Wonders of Wood (above average non-offensive)

Scotch whisky:

Richmore blended (non-offensive, simple)
Balvenie 14 year Caribbean Cask (from calm to a agressive sharpness)

Japanese whisky:

Nikka - From The Barrel (quick and fast)
Nikka - Coffey Grain (single-pot-still-ish, light floral/berry dance)

Scotch whisky:

Laphroaig - Four Oak (smoky)

Bourbon, American whisky:

Buffalo Trace (easy, but many taste waves)
Wild Turkey 101 (hits hard for those really hard days)

Estonian whisky:

TAMM&RUKIS ex Oloroso Single Cask 78/80

Dutch whisky:

Millstone American Oak (smoky yet without the hard bite, perfect beginner)

Schnappsඞ

Põhjala - Beer Schnapps: surprisingly light and balanced for something so strong, weirdly approaches 100% agave tequilas with it's profile

Liquerඞ

Jack Daniel's Tennessee Honey
Koskenkorva Espresso
Vana Tallinn
Umeshu
Cheongju

Rumඞ

Bumbu The Original

Ginඞ

Gin del Sospiri - Gin Veneziano (summer, with ice, water or tonic)
Von Berg Distilled Gin (summer, with ice, water or tonic)
Juniperium Sloe Gin
Peninuki Raspberry Gin: raspberry notes taken to campari/whisky style bitterness

Teaඞ

Tokubetsu - Gentle Sencha (Danouen, Makinohara, Shizuoka, Japan): gentle really is the best word for it
Global Hut - Iron Staff (2007 Sheng Puerh Iron Discus Cake): from light ramps to a smoky strong end/aftertaste
Renegade Tea - Red Sunrise (Oolong, Georgian loose leaf, 2025 Rioni batch nr 126): silky, creamy

Sodasඞ

Sprite
Calpis Soda Peach
Julmust
Bundaberg Ginger Beer

Energy Drinksඞ

Monster White
Monster Keen Peach
Boss Rainbow Mountain Blend

Recipesඞ

DIY Strong Zeroඞ

Ingredients

Ingredients

700 ml vodka
8 lemons
Sugar, equal in weight to the lemon peels

Instructions:

Peel the lemons, avoiding as much of the white pith as possible. Weigh the peels and combine them with an equal weight of sugar in a sealed bag. Refrigerate for at least 1 day.
Juice the lemons and set the juice aside.
After at least 1 day, squeeze the peels in the bag to extract the lemon-sugar syrup. Strain if desired.
Mix the syrup and lemon juice with the vodka. If the sugar has not dissolved, gently warm the syrup and juice together, then let them cool completely before adding the vodka. Do not boil.