Puerto Rican chef Archives - Vitis House

Holiday Beers to Sip This Season

Vitis House — Fri, 05 Dec 2025 15:17:21 +0000

🍂 A Bit of History & Holiday Magic

Since the earliest days of brewing, winter has inspired a special kind of beer. In colder climates, brewers crafted stronger, malt-rich ales to bring warmth and comfort during the darkest months of the year. As the tradition evolved, medieval monks created dark, robust beers for winter festivals like Yule, often adding fruits or spices for extra depth and celebration.

Today’s holiday beers — from spiced ales to rich winter warmers — continue that legacy. You’ll often find flavors of caramel, toasted malt, chocolate, vanilla, cinnamon, nutmeg, ginger, dried fruits, and even a hint of pine and cherry. Styles range from Winter Warmers and Spiced Ales to Porters, Stouts, Belgian Dubbels, Fruited Ales, and fuller, cold-weather IPAs. What they share is a common goal: to evoke that cozy, festive feeling that defines the season.

This time of year, breweries across North Carolina embrace that spirit with creative seasonal releases that invite us to slow down, gather with friends, and toast to winter. Here are some local favorites—from Raleigh, Cary, Durham, and Asheville—worth exploring this holiday.

Here are some local favorites—from Raleigh, Cary, Durham, and Asheville—worth exploring this holiday:

Raleigh Brewing Company (Raleigh) – Known for rich, malt-forward seasonal releases that bring winter spice, caramel, and dark-fruit notes to the table. Perfect for holiday gatherings or pairing with hearty meals.

Lynnwood Brewing Concern (Raleigh) Our neighbors from LBC regularly rotates seasonal and limited-edition beers. Their winter offerings often lean into fuller-bodied, warming styles ideal for chilly nights.

Brewery Bhavana (Raleigh) – While not tied to a specific “holiday ale,” their Belgian-inspired and farmhouse-style beers pair beautifully with festive menus and cold-weather comfort food.

Hi-Wire Brewing (Durham) – Creative, playful, and always seasonal-forward. Their winter beers are a fun and flavorful option for anyone looking to explore beyond the classics.

Bond Brothers Beer Company (Cary) – A beloved Cary brewery known for quality and creativity. During the winter they embrace the festive season with special releases and events like Hoppy Holidays, celebrating seasonal brews with a community feel. Expect balanced, flavorful beers that shine with cold-weather dishes.

Vicious Fishes Brewery (Cary) – Their Cary taproom and biergarten offer a mix of IPAs, sours, and lagers, often with seasonal twists. While they’re known for hop-driven styles, they incorporate creative variations throughout the year—making them a fun stop for holiday-inspired brews.

Green Man Brewery (Asheville) – A mountain favorite. Their Holly King holiday ale is full of spice, warmth, and winter richness — a true seasonal staple.

Holiday beers aren’t just beverages—they’re a way to slow down, gather with friends, and toast to the season. Whether you prefer something spiced, malty, bright, or boldly hoppy, there’s a North Carolina brewery ready to fill your glass with holiday cheer.

Cheers to discovering your next favorite festive brew! 🍻✨

Would you like to learn more about Beer in 2026? Join the world of WSET!

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Four Glasses for Bubbles: Here’s What the Pros Prefer

Vitis House — Thu, 30 Oct 2025 20:41:25 +0000

Pop the cork — the real celebration starts now. 🥂

Sparkling wine is all about joy — but when the wine inside the bottle is truly exceptional, every detail matters. At Vitis House, we remind our students that the glass you choose can lift a wine to its fullest expression… or hold it back.

Before the flute, there was the coupe — that shallow, wide glass you’ve probably seen in vintage movies, royal banquets, or wedding towers. Its story is pure romance and ritual, but it was really designed for spectacle. Its open bowl lets bubbles vanish in seconds and aromas disappear before you even take a sip. Beautiful and nostalgic? Yes. Functional? Not quite. Keep it as Grandma’s souvenir and serve cocktails in it.

For decades, the flute has symbolized celebration: tall, narrow, elegant, and designed to show off a perfect stream of bubbles. Its popularity skyrocketed in Champagne in the 20th century, and the world followed. The physics support it — as WSET highlights, the narrow shape limits surface exposure, helping preserve carbonation. For light, young sparkling wine, and those first playful sips at a party, the flute still does its job beautifully.

But as sparkling wines became more complex — longer aging, deeper lees character, more artistry — the industry began to question the ritual. Wine Folly and most educators including myself, pointed out a key flaw: flutes mute the aroma, and aroma is where the soul of a great sparkling wine lives.

Enter the tulip-shaped glass. With a slightly wider bowl at the base and a gentle taper toward the rim, it allows bubbles to rise with energy while giving aromas space to expand and concentrate. Riedel, the global leader in wine glass design, has championed this shape as the ideal balance for premium sparkling wines. Many of us in education agree — especially when we pour a long-aged Cava, a vintage Champagne, or any traditional-method wine meant to be savored slowly, like Franciacorta. The cost of this glass can be on the higher side, but now we can all chill — more brands are creating similar designs at friendlier prices.

And then there is the evolving preference of sommeliers and critics for certain bottles: the universal or white-wine glass, like the Riedel wine tasting glass we use for classes or even a pinch bigger. When a sparkling wine has spent years aging on its lees — when it offers brioche, toasted nuts, or oxidative complexity — it deserves air and room to reveal itself. Jancis Robinson put it simply: even Champagne producers increasingly admit that their finest cuvées behave like fine still wines… and should be treated that way. The best restaurants in the world now quietly serve top sparkling wines in generous bowls that allow the wine’s story to unfold.

So, what should you pour into at home? There’s no single right answer, wine glasses are like your favorite wine or your significant other: each has its moment. I have wines I love in a tulip and others that shine in a universal glass. Personally, I’d rather get chills from the aroma and flavor than just admire the bubbles.

At Vitis House, we teach that a good sparkling wine isn’t a party trick — it’s craft, tradition, patience, and place. Choosing the right glass honors both the people who made it and the time that shaped it.

Because when we respect what’s inside the bottle, we respect the glass. 🥂
(And yes, I’m still waiting for a better sparkling wine emoji…)

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Salsa Macha or Chili Oil? Similar… but Not the Same

Vitis House — Fri, 24 Oct 2025 17:40:23 +0000

At first glance, salsa macha and Asian chili oil could pass as distant cousins: dried chiles, hot oil, and an aroma that makes you salivate before the first bite. But once you taste them, you know—they live in different worlds.

Origin & Soul

Salsa macha was born in Veracruz, Mexico, rooted in indigenous tradition. Chili oil is a Chinese classic, with beloved variations in Korean and Japanese kitchens.

What’s in Them?

Salsa macha: Mexican dried chiles (árbol, guajillo, morita), garlic, seeds (sesame, pumpkin), nuts (peanuts, walnuts), and sometimes vinegar or salt. Chili oil: Asian chile varieties, garlic, ginger, star anise or Chinese cinnamon, and occasionally soy sauce or MSG.

Texture & Use

Macha: thicker, chunkier, toasty, and crunchy. Perfect on tacos, eggs, quesadillas, fish—even fruit or ice cream. Chili oil: more liquid, aromatic, with heat that’s sharper but less layered. A star over dumplings, noodles, or rice.

And the Flavor?

Macha is deep, smoky, and toasty. The flavor comes from fried dried chiles, garlic browned almost to caramel, and seeds that add irresistible crunch. Yes, it’s spicy, but it also has subtle sweetness, a hint of bitterness, and a nutty backbone that makes it complex.

Chili oil is lighter and more aromatic, with a floral lift. The heat is direct but less enveloping, and the spiced notes—star anise, cinnamon, ginger—make it fragrant but less dense, and far less “eat-it-by-the-spoonful” than macha.

The Soul of the Difference

Salsa macha doesn’t just aim to burn—it wants to seduce, with texture, depth, and the character of the comal, Mexico’s culinary heart.

💡 Tip for you:

I love to soften the heat with a touch of agave honey — it helps the flavors come together beautifully, especially if dinner is paired with a glass of wine. Remember: spice amplifies the perception of alcohol and can throw off your wine, but a wine with a hint of sweetness tones it down, creating a balanced and harmonious pairing.

Try my Shrimp Tacos wrapped in Jamón ConsorcioSerrano with a touch of salsa macha and agave — a bite so good, you’ll remember me!

Shrimp Wrapped Serrano Taco with Avocado-Cilantro Sauce and Macha Honey

Ingredients (for 3 tacos):

3 small flour tortillas
9 fresh white shrimp, peeled and deveined
9 thin slices of Jamón ConsorcioSerrano
Broccoli microgreens, to taste
2 tsp extra virgin olive oil
Salt and pepper, to taste

For the avocado-cilantro sauce:

1 ripe Hass avocado
2 tbsp plain Greek yogurt
¼ cup fresh cilantro
1 tbsp lime or lemon juice
1 small garlic clove
1 tsp olive oil
Salt to taste

For the macha honey:

1 tbsp salsa macha (or to taste, depending on heat level)
2 tbsp agave honey

Procedure:

For the avocado sauce, blend the avocado, yogurt, cilantro, garlic, lime juice, and salt until smooth and creamy. Refrigerate. For the macha honey, mix the honey with the macha sauce until fully combined. Adjust the spice level to keep the pairing balanced, then set aside. Wrap each shrimp with a slice of ham and sear in a skillet with a little olive oil for 2–3 minutes per side, until the ham is golden and crispy. To assemble the tacos, warm the tortillas, spread a layer of avocado sauce, add three shrimp, drizzle with macha honey, and top with microgreens.

Serve and enjoy!

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Your August Pour: Marcona Almonds, TexSom Highlights & More

Vitis House — Fri, 29 Aug 2025 20:32:25 +0000

Meet the Queen of Almonds: Marcona

If regular almonds are the reliable backup singer, Marcona almonds are the headliner — smooth, buttery, and unforgettable. Native to Spain’s Mediterranean coast, these golden gems have earned the title of “queen of almonds” thanks to their round shape, sweeter taste, and delicate crunch that sets them apart from their California cousins.

From Turrón to Tapas

Grown mainly in Alicante, Valencia, and Catalonia, Marconas have been woven into Spanish culinary tradition for centuries. They are the star of Turrón de Jijona y Alicante — the iconic nougat with DOP status. They shine in simple tapas like almonds fried in olive oil and sprinkled with sea salt (just like we serve at Olé Wine & Tapas). Plus they also add elegance to Romesco Sauce or Ajo Blanco, the chilled almond soup from Andalucía once enjoyed by farmers during harvest.

Yes, they come with a higher price tag, but they’re worth every bite. With their richness of flavor and healthful balance of protein, good fats, and antioxidants, they’ve become the preferred snack for chefs, sommeliers, and food lovers alike. Luxurious yet wholesome, simple yet elegant, Marconas prove that sometimes the humblest ingredients offer the greatest indulgence.

Wine Loves Almonds

No mention of almonds is complete without wine:

Fino or Manzanilla Sherry → salty & buttery perfection
DO Cava → bubbles that refresh between bites
Amontillado or Oloroso → nutty depth that mirrors the almond’s own character

Whether enjoyed in a festive holiday turrón, sprinkled over a salad, or paired with a glass of Sherry, Marcona almonds remind us why Spain treasures them so deeply. Small, golden, and noble, they elevate every moment.

👉 We love serving Marcona in some of our classes, join us and discover why Spain pairs culture, flavor, and wine so beautifully.

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D.O. Cava Host a Master Class at TEXSOM 2025

Vitis House — Thu, 21 Aug 2025 16:30:33 +0000

D.O. Cava sets standard with 100% Organic regulation for Guarda Superior, Featured at TEXSOM 2025

Honoring sustainability and heritage, the iconic sparkling wine region, renowned for its focus on traditional method production and full traceability from origin to bottle, takes the spotlight at a leading U.S. wine conference.

Vilafranca del Penedès, August 14, 2025 – Protected Denomination of Origin Cava, one of the European Union’s premier sparkling wine regions, has set a new global standard by achieving 100% organic production for every bottle of Cava de Guarda Superior—including Reserva, Gran Reserva, and the prestigious Cava de Paraje Calificado. This bold step underscores D.O. Cava’s dedication to sustainability, transparency, and authenticity while strengthening its position in the competitive U.S. sparkling wine market, where it continues to captivate wine lovers with its heritage, quality, and commitment to organic viticulture.

This achievement will be in the spotlight at the TEXSOM Conference 2025, held August 24–26 at the Irving Convention Center at Las Colinas in Texas. TEXSOM is one of the most influential wine education forums in the United States, drawing world‑class sommeliers, importers, distributors, and educators, offering D.O. Cava an unparalleled platform to share its story of innovation, tradition, and organic leadership.

Guarda Superior Cava represents the pinnacle of quality and commitment to excellence within the D.O. Cava. These wines must come from certified organic vineyards that are more than ten years old, ensuring maturity and depth of expression. Yield is strictly limited to a maximum of 10,000 kilograms per hectare for Reserva and Gran Reserva, and 8,000 kilograms per hectare for Paraje Calificado, reinforcing a focus on quality over quantity.

All Guarda Superior Cavas undergo an extended aging process on the lees, starting with a minimum of 18 months for Reserva, contributing to their complexity and refined character. In addition, they are exclusively vintage Cavas, highlighting the unique identity of each harvest.

D.O. Cava at TEXSOM 2025: Celebrating Organic Excellence

D.O. Cava will highlight its organic Cavas de Guarda Superior across six curated Expo Trade Tasting sessions:

Sunday, August 24 – 5:00 PM
Monday, August 25 – 10:15 AM, 2:15 PM, 5:00 PM
Tuesday, August 26 – 10:15 AM, 2:15 PM

Summer Camp Breakfast Masterclass:

On Sunday, August 24, from 7:00–8:30 AM, D.O. Cava and Jamón ConsorcioSerrano will host a “Perfected by Time” masterclass breakfast led by Doreen Colondres, Special Campaign Ambassador. This by‑invitation‑only session for rising talent in the wine and hospitality industry pairs organic Cavas de Guarda Superior with Jamón ConsorcioSerrano and a signature dish of mushrooms with Serrano ham and poached egg, offering attendees an immersive taste of gastronomic heritage.

“Sharing D.O. Cava with sommeliers and rising stars at TEXSOM is more than a tasting—it’s a chance to bridge the soul of Spanish winemaking with the vibrant heart of U.S. wine culture,” said Doreen Colondres. “These organic Cavas are not just wines; they are stories of resilience, sustainability, and centuries-old craftsmanship—each bubble a perfect match for the bold, honest flavors of the Mediterranean.”

Organic Growth and U.S. Market Expansion

D.O. Cava, Spain’s leading sparkling wine export, continues to expand its global reach. In 2024, the region sold more than 218 million bottles, nearly 70% of which are exported globally, with the United States as the second‑largest market outside the European Union. As part of a European Union‑funded three‑year promotion program, D.O. Cava is executing a robust campaign in the U.S. to elevate the presence and appreciation of Cava de Guarda Superior among American consumers and professionals.

New Standards in Cava Production

D.O. Cava’s commitment to sustainability also includes innovative Quality Stamps that guarantee the origin and authenticity of each bottle. These quality seals feature details on the category, origin, minimum aging, a unique guarantee code, and a QR code offering consumers deeper insights into the wine and pairing suggestions. A new “integral producer” mark allows consumers to easily identify wineries that complete the entire production process—from pressing the grapes to vinification—on their own estates.

Mediterranean Terroir and Traditional Excellence

Produced with indigenous grape varieties and crafted using the traditional method of bottle fermentation and extended aging, D.O. Cava embodies the Mediterranean heritage that sets it apart from other sparkling wines. This combination of terroir and time produces a refined, complex profile, offering an elevated tasting experience that resonates with sommeliers and wine lovers alike.

Sustainability Aligned with EU Goals

Aligned with the European Union’s “Farm to Fork” strategy, D.O. Cava’s sustainability efforts go beyond organic certification. These include:

Limiting soil‑polluting chemicals,
Protecting biodiversity,
Employing traditional soil conservation techniques,
Prioritizing responsible water management,
Reducing greenhouse gas emissions, and
Using recyclable and compostable materials such as plant‑based plastics, non‑polluting inks, and recycled paper.

Additionally, solar energy is used for refrigeration and self‑supply. This commitment supports 280,000 direct jobs and more than 22,000 indirect positions in rural communities, ensuring D.O. Cava remains a powerful economic and cultural force in the region’s wine industry.

About D.O. Cava: D.O. Cava is a prestigious Denomination of Origin recognized for producing some of the world’s finest sparkling wines. Cava is known for its exceptional quality and versatility, made using the traditional method, which involves secondary fermentation in the bottle. Cava is celebrated globally and exported to over 100 countries, making it one of the most exported sparkling wine in Europe. The regulatory body ensures rigorous standards are met to maintain the excellence and authenticity of Cava, allowing it to consistently rank among the best sparkling wines internationally.

EUROPEAN PROMOTION CAMPAIGN: In 2024, the European Promotion Program for D.O. Cava and Jamón ConsorcioSerrano was launched. The goal is to increase the competitiveness, consumption, and awareness of the high production standards of European Union agricultural products in the U.S.

For media inquiries, please contact:

Rene Mandeville
iVoice Communications
Email: rene@ivoice.agency
Phone: +1 (917) 833-4735

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A Dark and Bubbly Love Story, What’s Buzzing in RDU and Last Minute Spots

Vitis House — Mon, 28 Jul 2025 15:55:15 +0000

🍺 Chocolate & Beer: A Dark and Bubbly Love Story 🍫

Who said chocolate only pairs well with wine or belongs strictly at dessert?

Let’s break the rules and dive into an unexpected, irresistible match: chocolate and beer. Two bold worlds that, when brought together, create a full-on sensory celebration.

A little history (and science!) in every bite

Chocolate has deep roots in Latin America. The Mayans and Aztecs revered it as a divine gift, often consumed as a frothy, bitter drink. Today, cacao undergoes fermentation, drying, roasting, and refining — a process that brings out its full aroma, texture, and complexity.

When made with 70% or more cacao, chocolate isn’t just richer and less sweet — it’s also loaded with antioxidants. It may boost your mood, sharpen your brain, and even support heart health (in moderation, of course). The purer, the better. That overly processed chocolate with added fats and sugar? Doesn’t count.

So, where does beer come in?

More than you’d think! Craft beer styles like stout, porter, dubbel, and even some dark sours offer roasted, bitter, fruity, or spiced notes that beautifully echo and contrast the flavors of dark, milk, salty, or even spicy chocolate.

Here are a few dreamy pairings to try:
🍫 Dark chocolate + imperial stout = bold and intense
🍫 Caramel chocolate + brown ale = smooth and cozy
🍫 Sea salt chocolate + porter or gose = sweet with a salty twist
🍫 Orange or dried fruit chocolate + Belgian dubbel = elegant and spiced

Ready to taste the magic?

Celebrate Chocolate Month with something new. Gather some friends, grab a variety of chocolates and craft beers, and start exploring. No strict rules — just taste, play, and enjoy. The result might surprise you… in the best way.

Want to take your beer knowledge beyond the glass?

future beer pro, our WSET L1 and L2 Awards in Beer will open your palate to a world of styles, flavors, and stories behind every pint. Join us and learn to taste, pair, and talk beer like never before.🍺

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Doreen Colondres to Host Wine and Culinary Master Classes

Vitis House — Fri, 09 May 2025 20:40:17 +0000

Doreen Colondres to Host Wine and Culinary Master Classes at Nation’s Top Culinary Schools

Raleigh, NC — May 2025 — Doreen Colondres, celebrated cookbook author, chef, and founder of Vitis House, is bringing her expertise to a national stage this spring. As U.S. ambassador for Crafted in Spain, Perfected by Time — a campaign co-funded by the European Union — Colondres will lead a series of prestigious master classes at the renowned Culinary Institute of America (CIA) in New York, as well as CUNY CityTech and the Institute of Culinary Education (ICE) in Manhattan.

Through immersive seminars, Colondres will introduce future culinary leaders to the stories and flavors of two of Spain’s most emblematic products: Jamón Consorcio Serrano and the Denomination of Origin Cava (D.O. Cava). These sessions aim to connect students to Spain’s rich traditions and innovative future, one slice and sip at a time.

“It’s an honor to represent this campaign and share Spain’s culinary treasures,” said Colondres. “A few surprises are coming soon — I promised myself to bring a taste of these classes back home to Vitis House fans and our Raleigh community.”

This honor adds another milestone for Colondres, who brings global flavors to Raleigh, where she inspires enthusiasts and professionals alike in the art of food, wine, beer, and spirits.

Her culinary journey continues this summer with a Master Class at the Summer Fancy Food Show 2025 in June, followed by an exclusive session at TexSom, where she’ll inspire industry professionals through the flavors, legacy, and stories of Spanish wine and cuisine.

From Raleigh to New York and beyond, Doreen proudly shares how local passion can make a global impact.

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The Sauvignon Blanc Trend

Vitis House — Tue, 05 Mar 2024 16:48:41 +0000

Spring brings aromatic and high acid varietals to the glass.

Sauvignon Blanc produces crisp, dry, aromatic white wines, and believe it or not, it has emerged as one of the fastest-growing wine varietals in the U.S. Apparently, wine drinkers’ preferences are shifting towards lighter and crisper wines instead of the medium-bodied and heavily oaked whites, like California Chardonnay.

Robert Mondavi was among the pioneering producers in California, but he chose to label it as Fumé Blanc, inspired by the Pouilly-Fumé AOC region in the Loire Valley, made solely from Sauvignon Blanc grapes.

This French grape, originally from the Loire Valley, is one of the most refreshing, consistent, and reasonably priced whites.

Most Sauvignon Blanc is fermented at relatively low temperatures in stainless steel with the intention of preserving every bit of youthful fruit, but a few “rare” examples will have some oak and might last 2-3 years. The acidity can be affected by oak aging or bâtonnage —the stirring of the lees— which lends the wine a creamier texture. Blends are common, particularly with Semillon and Muscadelle in France (for dry and sweet wines), Verdejo in Spain (only dry), and sometimes with Chardonnay in other regions. Remember, it will always bring acidity and aromas to any blend.

What Does Sauvignon Blanc Taste Like?
Typically, it showcases rich herbaceous notes of grass, bell peppers, and asparagus. You’ll also notice a fruity medley ranging from grapefruit, kumquat, and gooseberries to smooth stone and tropical fruits. The warmer the climate, the more tropical notes on the nose. This grape is considered an aromatic varietal, and its high acidity is responsible for its refreshing character.

But which region should I taste?
You have a homework! You will need to taste them all to decide which region is producing your favorite one:

Loire Valley, France (cool climate)
The most elegant and world-renowned comes from Sancerre and Pouilly-Fumé, with lime, green grass, chalky minerals and honeydew melon notes. The ones from Menetou-Salon and Tourraine can be very wallet friendly.

New Zealand (cool climate)
Its flagship variety, primarily in the Marlborough region. Here this variety has a different personality, a whole new level of aromatics and flavor intensity. Expect pungent aromas and flavors of passion fruit, gooseberry, elderflower, and green pepper.

Italy
Best examples comes from the northern hilly regions of: Friuli-Venezia Giulia, Trentino-Alto Adige and Colli Orientali del Friuli. They are very delicate.

South Africa
The best examples come from cooler regions like Stellenbosch, with pure citrus and green fruit flavors. In the Cape South Coast is well-known for a more pungent and herbaceous expression.

Chile
In cooler vineyards in the coastal region of Casablanca, this grape exhibits notes of concentrated citrus, ripe apple, peach, and occasionally herbaceous aromas.

Australia
Adelaide Hills has a reputation for quality wines because the vineyards here are cooled by altitude, showcasing intense passion fruit flavors. In Margaret River, it is often blended with Semillon and may have some oak influence.

California & Washington
They produce wines that are juicy with citrus and tropical notes and flavors. The cooler the site, better the chances to find quality wines here.

Perú & Baja California (México)
Believe it not this grape is widely planted in high altitude vineyards. Hard to find in the US, but they’ve been producing it for a while. Let’s see what future brings to them.

One of the best ways to sharpen your understanding of wines is to compare wines from different regions side-by-side. It’s also fun if you do it with friends!

Cheers!

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Vitis House selected as an inaugural course provider for WSET beer certification

Vitis House — Wed, 28 Feb 2024 08:12:10 +0000

Vitis House selected as an inaugural course provider for WSET beer certification.

RALEIGH, N.C., February 27, 2024 – Vitis House has been named an inaugural course provider for the WSET (Wine & Spirit Education Trust) Level 1 and Level 2 Awards in Beer in North America.

Starting this month, Vitis House will be one of the first 12 schools to offer beer courses in the U.S. and Canada. The certifications are ideal for trade professionals and beer lovers interested in expanding their knowledge.

“We are honored to be selected as an inaugural course provider for the WSET’s beer qualification and currently the only provider in the Carolinas,” said Doreen Colondres, Vitis House founder. “This new addition to our offerings underscores the Vitis House mission to bring the best wine and spirits education to N.C.”

In collaboration with industry experts, the courses have been created by WSET’s Sara Hobday, head of beer research and curriculum and Mirella Amato, master cicerone and WSET senior business development manager for beer.

The classes will be available in-person and online.

With more than 400 breweries in N.C., this beer course aligns with North Carolinians’ appreciation for beer.

Vitis House will be offering WSET Level 1 and 2 Awards courses online, in-person and through a hybrid format. The programs will explore the main types and styles of beer, key methods of production, tasting technique and food pairings. Using WSET’s trademarked Systematic Approach to Tasting, students will be equipped with a universal language to describe what they are tasting and a framework for assessing quality.

John Szymankie wicz, WSET certified beer educator, will lead the classes. John is the owner of the Beer Law Center in Raleigh where he works almost exclusively with breweries, wineries and distilleries. He holds a WSET L2 Award in beer and L2 Award in wines from Vitis House. He is a Beer Judge Certification Program (BJCP) certified beer judge, certified cicerone, licensed professional engineer, certified mediator and attorney practicing in N.C, WV, VA and Washington D.C.

“I am thrilled to bring John’s passion and expertise to our team,” said Colondres.

To learn more about Vitis House and our new course offerings, visit vitishouse.com

About Vitis House & Doreen Colondres

Founded in 2020, Vitis House is a wine school based in Raleigh, N.C. offering both leisure classes and certification classes. Led by Doreen Colondres, chef, WSET certified wine educator and tireless world traveler, she offers a wealth of food, wine and cultural knowledge. Colondres also offers food- and wine-focused trips to several international destinations. Additionally, she enjoys collaborating with the N.C. Museum of Art on special art and wine programs.

Colondres launched the blog, The Kitchen Doesn’t Bite, almost two decades ago and has appeared on numerous cooking shows in multiple countries. She published a book with Random Penguin House and has a syndicated column that appears in more than eight countries. She works around the world as a food and wine ambassador representing international brands.

About the WSET

WSET (Wine & Spirit Education Trust) is the global leader in drinks education. Founded in 1969, and recognized by the awarding body Ofqual, WSET has awarded nearly one million people with a qualification since the inception. The courses are open to both industry professionals and interested enthusiasts who can take them across four levels, from one-day beginner to expert level diploma. Available in more than 15 languages and in over 70 countries, WSET qualifications have a strong reputation worldwide as the industry standard for knowledge. In the last academic year (2022/23), 143,000 candidates sat for a WSET qualification.

Media Contacts:

Brooke Poole
Food Seen
brooke@food-seen.com

Felicia Trujillo
Food Seen
felicia@food-seen.com

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10 Things You Need To Know About Extra Virgin Olive Oil

Vitis House — Thu, 22 Feb 2024 16:28:33 +0000

10 Things You Need To Know About Extra Virgin Olive Oil

When you’re passionate about your work, especially in the food and wine industry, expressing yourself through cooking and teaching becomes a blessing. Going above and beyond expectations is incredibly rewarding. That’s why I enjoy sharing numerous tips and stories during our classes, such as Ole Wines and Tapas, Romantic Reds, and Wines from the Bible. They all share a common thread: the rich Mediterranean culture and the use of high-quality olive oil.

Olive growing regions are all over the world: Greece, Argentina, France, Italy, Turkey, Portugal, Tunisia, Morocco, and even California. But I have never seen a country that protects this liquid gold as Spaniards do. There are around 32 protected areas, and good olive oils can range from $15 to $100+ per bottle.

I’ve been studying this topic for a long time, but the most rewarding experience was spending a day recently with Rosa Vaño, president of Castillo de Canena, the most awarded olive oil in Spain, produced in the magical region of Andalucía. She inspired me to fine-tune this list for you.

IT’S NOT ABOUT MONEY
If you shop by price, you lose quality, flavor, and health benefits. Start spending more on your olive oil. There are many cheap, low-quality, and chemically processed oils.

STORAGE & EXPIRATION DATE
Light, heat, and oxygen are enemies of oil. Buy a dark glass bottle and don’t forget to check the “best before” date. Oil loses aroma, flavor, properties, and oxidizes over time.

BUY FROM A TRUSTED SOURCE
Buy online, directly from the producer, or from a gourmet store. Look for the type of olive used, make sure it comes from only one region, and if it has a regional certification like DOP/PDO or IGP/PGI, even better.

LOOK FOR EXTRA VIRGIN ON THE LABEL
EVOO does not require any chemical processing to become edible. Avoid the “Pure,” “Light,” and “Extra Light” on the label. These oils have serious defects and are chemically altered before they add extra virgin olive oil to add flavor!

WHAT MAKES IT EXTRA VIRGIN?
It must meet strict quality parameters set by the International Olive Council (IOC).

COLD EXTRACTION
“Cold extraction” and “first cold-pressed” are the same. All EVOO has to be produced in cold temperatures and only from oil from the first press.

ACID VALUE & ITS COST
Free fatty acid value goes up depending on how the olives were picked, treated, and how soon the extraction starts. Extra virgin olive oil must have a value under 0.8%. The best quality ones are under 0.5%, and the top ones can be as low as 0.1%. Search for the best! Obviously, a lot of effort goes into collecting and picking fresh, healthy olives, and the costs make a difference that we have to respect.

FLAVOR
Just like wine, there are hundreds of olive varieties, each one has a different color, aroma, flavor, and health benefits. The most famous varieties in Spain are, for example, Arbequina (smooth and buttery), Hojiblanca (sweet and spicy with green notes), and Picual (bitter, the strongest one). Trust me, they are all different! If you find a blend of these called “coupage,” that’s good too.

IT IS HEALTHY!
Of all the edible oils, EVOO has one of the highest levels of monounsaturated fatty acids. Studies have shown that consumption of these acids makes extra virgin olive oil without question the healthiest of all fats. The list of benefits is endless, even helping with your heart, caloric restriction, depression, inflammations, fighting against cancer, combating aging, and more!

YES, YOU CAN COOK WITH EVOO!
I use it for everything, even for my toast in the morning! Actually sautéing, frying, and baking too. It can be used to elevate all your dishes. Frying temperature does not alter the chemical composition if kept below the smoke point (370°-405°F). For grilling, use it to finish your meats or vegetables. A flavorful extra virgin olive oil can replace butter on any dish!

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