Transcending Time

There are few things more cherished than good food and wine.

Pair that with a warm, welcoming ambiance and expert service and you’ve got Vinya Hospitality, responsible for several Miami concepts quickly winning South Floridian hearts. Allegra Angelo oversees the beverage program. With over 20 years of experience, the CIA (Culinary Institute of America) graduate holds an Advanced Sommelier Certificate from the Court of Master Sommeliers America and thrives on sharing her passion for wines. We were lucky enough to meet with her to enjoy a glass (or two) and some thoughts.

Q&A

You have numerous accolades as a sommelier. Tell us what draws you to wine?

I’m attracted to wine because of its ability to transcend time. Certain aromas and tastes that I experience in wine are nostalgic, triggering powerful memories (some happy, some sad). Essentially, a glass of wine is like a mini time warp, and to me, that’s inspiring!

Many people are intimidated by wine. What would you tell them?

Think of bottles of wine as the coolest, most down-to-earth friends you have. Bottles of wine don’t like you, they adore you — whether you’re a casual sipper, a seasoned collector or some fancy wine critic. Wine is for everyone and has no boundaries, so find a kind wine retailer who thinks the same.

Rule (in the wine world) you wish people would break?

For wine pairing, forget the rule “What grows together, goes together!” You can roam the globe in cuisines with a good bottle of wine from just about anywhere!

Grape varietal (or wine overall) everyone needs to know, and why?

I’ve been an advocate of Pecorino for a long time. It’s a white grape mostly seen in Abruzzo, Italy. It’s a grape with a lot of gusto, but also, a lot of charm. It’s full of sweet citrus and exotic green tones like lemongrass, basil and rosemary. It’s also very versatile as a food wine and plays well with fried appetizers, roasted vegetables, buttery fish and lean meats.

You’re with a group and everyone is enjoying different wines (red, white, rosé). What appetizer do you order for the table?

Pan-fried dumplings, preferably shrimp or seafood.

What’s your most notable wine memory/experience and why?

In the spring of 2020, Peter Michael winery gifted me a magnum of Les Pavots and “on the fence” with saving it, I decided to take it with me that weekend for a last-minute visit to my family up north. It was May and the inaugural 70-degree weather beckoned an informal cookout outside on the patio. Hamburgers, hot dogs and some chicken thighs with a magnum of Les Pavots. Unknowingly, it was the last time we were all together, and it was perfect.

What’s the toughest part of your job?

The business is socially draining, so being “on” all the time is challenging for me, because I’m naturally shy and introverted. The customer service industry is 24/7 and the routine becomes exhausting over time.

Ice cube in white wine…thoughts?

It’s better than drinking an iced tea.

Wine trend right now you wish would go away?

The new birthing of “wine experts” on Instagram. Like most areas of expertise, wine takes time.

April is our Women’s Issue. With that in mind, can you share any challenges/motivations you’ve found working in a mostly male-dominated industry?

I’ve been very fortunate in my career and have had many positive experiences with both my male and female bosses, mentors and colleagues. One small stereotype that I’ve endured, particularly on the distribution side, is that certain males (I call them the “suits”) view females as inferior when it comes to numbers and business analytics. I excelled in math and science in school and I get pinned as “aloof, creative, artistic” by some of my male colleagues. Suits and big attitudes don’t mean anything to me.

If you could choose anyone (living or dead) who you could share a bottle of wine with, who would it be and why? What bottle would you chose?

My dad, and it wouldn’t be wine. We would have dirty martinis with extra olives followed by a big steak.

SANGRIA

Serves 2

Ingredients:

8 oz. dry Provence rosé

2 oz. pink guava nectar

1½ oz. Saint Germain Elderflower Liqueur

½ oz. fresh lemon juice

Instructions:

Mix the ingredients together and shake well. Fill all-purpose wine glasses with ice, seasonal fresh fruit of your liking, and pour sangria on top. Recommended fruits: peachy stone fruits, red berries and orange slices.