For many people, wine feels like an exclusive club filled with French words, swirling glasses and unspoken rules. But according to a few sommeliers redefining the wine world, the reality is far more welcoming, playful and affordable.
Starting in Miami
Most college students don’t have a refined palate or a large budget for wine. They are more likely to grab the cheapest bottle at Publix than ask for a pairing recommendation. Yet learning to appreciate wine is not about memorizing regions or spending a fortune. It is about curiosity, confidence and understanding how wine connects to food, culture and community.
Sarah Phillips McCartan, who runs Wine by Sarah and organizes wine events across Miami and beyond, believes that wine should be approachable and social, not intimidating.
“The main thing is just to approach it with an open mind,” she said. “Taste and make friends with people that also like wine, and enjoy it.”
She encourages young people to explore local resources.
“If you’ve got a nice local wine shop, it’s good to have a relationship with them,” McCartan said. “You can go in and taste wines. Sometimes they’re free or inexpensive tastings, and the owner can guide you within your budget to bottles that you’ll like.”
McCartan said that building comfort around wine doesn’t require an expensive education. It’s about curiosity and conversation.
“People who work in the wine industry want younger drinkers to enjoy and have fun with wine,” she said. “We all remember what it was like when we knew nothing. There’s no judgment about budget. Just say what you want and what you want to spend, and you’ll be helped and welcomed.
Learning the Basics
Jason Hartman, president of The Sommelier Company, agrees that wine appreciation should be fun and experimental.
From there, Hartman added that the details of pairing go beyond geography.“All rules are kind of meant to be broken,” he said. “There are a few things I go with. The biggest one is acid. Anything that’s creamy or oily or salty, I go with an acidic wine. With roasted or grilled flavors, I’ll go with a less acidic red. It’s not necessarily red with meat, white with fish. It’s about how the food was prepared.”
He said the best way to learn is by tasting side by side.
“Have six friends, each bring a bottle of wine, and don’t tell anyone what it is,” Hartman said. “You should all have two wine glasses. That forces your brain to start comparing the differences between two things instead of just saying, ‘Oh, I like this one.’ That’s how you start making those neural pathways.”
Hartman also reminded students that price doesn’t always reflect quality. “I can find $20 bottles of wine that out-drink $80 bottles, no problem,” he said. “The price is a decent determinant, but it’s not everything.”
Wine Myths and Smart Tips
McCartan said one of the biggest misconceptions about wine is that sulfites cause headaches.
“Unless you’re severely asthmatic, which is maybe one in a hundred people, it’s not sulfites that are your problem,” she said. “It’s quantity and not staying hydrated.”She also warned that many people serve wine at the wrong temperature.
“If you think about a French farmhouse in winter, that’s the room temperature they meant,” she said. “So in Miami, I put red wine in the fridge for 20 to 30 minutes before serving. And a lot of people drink white wine too cold. It can close it down and mute the aromas.”
Hartman agrees that Miami’s warm climate makes most red wines too warm when served at actual room temperature.
“Our room temperature today, like 70 degrees, is too hot to enjoy red wine at its best,” he said. “Pop it in the fridge for 45 minutes to an hour before serving.”
Hartman, who likes his reds a little cooler than McCartan, said the difference just shows that there is no single right way to drink wine. Personal preference matters most, and experimenting will help students find what works for them.
Another myth that often gets repeated is that white wine should always be paired with fish. Julio Fabrer, wine curator and beverage manager at Botanero in Rockville, Maryland, loves proving that wrong.
“We have a fish called barramundi that’s grilled and served with almonds, kale and a garlic lemon butter,” he said. “We pair it with a red wine from Spain called Bovale, and it goes perfectly. The acidity in the wine balances the butter, and the nuttiness matches the fish.”
Fabrer said the key to pairing is thinking about balance, not color.
“If you do lamb chops that are grilled and then you do some chimichurri, which has an acidity component, and some sort of purée, then the red wine must balance that acidity to counter the gaminess of the lamb,” he said.
Both sommeliers also want students to know that price does not equal quality.
“In the American market, the price doesn’t really mean anything,” Fabrer said. “Good wines come from how they’re produced, the age of the vines, the process, how they’re stored.
Expanding the Palate
Fabrer believes that trying new things is the key to enjoying wine.
“My family is Europeans. My father’s side is Spanish and my mom’s side Italian,” he said. “Of course, wine was always involved in dinners. I enjoyed the wine and cooking with them. I started getting fascinated by how they complemented each other.”
At Botanero, he focuses on helping guests explore beyond familiar flavors.
“What I focus on more is bringing people different things, different grapes, different blends, things some people may be afraid to try,” he said. “You can be out of your comfort zone and find something fun.”
That often includes wines from unexpected regions. “People think Mexico only produces tequila and beer,” he said. “But it does produce wine in the Guadalupe Valley, which has volcanic soils. I bring this wine to people, and they’re surprised by how good it is.”
Fabrer said a few go-to options can help new drinkers get started.
“For everyday drinking wine, a lightAlbariño is a great thing to start with,” he said. “And then a lighter Pinot Noir, which is a really drinkable red. From there, you can start moving.”
Wine as Connection
For Fabrer, wine is more than a drink. It is a ritual of connection.
“Growing up in Uruguay, friends and family were at a long table together, enjoying food, enjoying wine and laughter,” he said. “You kind of take a break from problems.”
That sense of community is something he has tried to bring to Botanero.
“It’s like a gathering of friends. We know everybody. It’s a family,” he said.McCartan sees the same energy in Miami.
“It’s about people coming together to share, learn and enjoy,” she said.
So the next time you find yourself staring at a restaurant’s wine list or wandering the aisles at Publix, don’t panic. Pick something new. Pour a glass. Taste it, talk about it and take notes. Moving up from the bottom shelf is not about being an expert or spending a fortune. It is about curiosity, community and learning that a little knowledge can make every sip more rewarding.
Jason Hartman’s Affordable Pairing Picks
Smart food White Cheddar Popcorn + Unoaked Chardonnay
$10 – $15
“They compliment each other so well. And it might sound strange until you actually try it.”
Totino’s Pizza Rolls + Chianti Classico
$10 – $50
“The preservatives or something in the pizza rolls in particular just goes really well with a dirty red, like a Chianti class. I’m sure you could pick up a bottle of Chianti for 15, 20 bucks. Try it with some pizza rolls.”
Street Tacos + Shrimp with Sauvignon Blanc Barbacoa with Syrah
$12 – $20
“I’ve had some of my favorite wine dinners where it’s like, hey, everybody bring a bottle of wine. We’re gonna, you know, order a bunch of tacos, and then you get to try each one with a different wine.”
Kraft Mac and Cheese + Beaujolais
$10 – $15
“Particularly if you can get the animated ones like SpongeBob…for some reason, the way that that holds the cheese in it, I think it goes really well with the Beaujis, which is a French really light wine.”
Affordable Wines to Try
Cabernet Sauvignon
Flavor notes: Bold, full-bodied, dark fruit flavors like black currant and plum with spice or oak.
Pair it with: Burgers, lamb chops or barbecue.
Try: Casillero del Diablo Cabernet Sauvignon (Chile, about $12).
Chardonnay
Flavor notes: Can be crisp and citrusy or buttery and rich, depending on oak aging.
Pair it with: Chicken, seafood or mac and cheese.
Try: Kendall-Jackson Vintner’s Reserve Chardonnay (California, about $13).
Merlot
Flavor notes: Smooth and medium-bodied with cherry, plum and vanilla notes.
Pair it with: Pizza, roasted veggies or grilled meats.
Try: Columbia Crest Grand Estates Merlot (Washington, about $11).
Sauvignon Blanc
Flavor notes: Bright, zesty and herbal with citrus and green apple.
Pair it with: Goat cheese, salads or sushi.
Try: Kim Crawford Sauvignon Blanc (New Zealand, about $15).
Riesling
Flavor notes: Light, floral and slightly sweet, great with spice.
Pair it with: Thai food, tacos or wings.
Try: Clean Slate Riesling (Germany, about $10).
Sparkling Wine
Flavor notes: Crisp, bubbly and refreshing with apple and pear notes.
Pair it with: Brunch, popcorn or anything that needs celebrating.
Try: La Marca Prosecco (Italy, about $14).
Sarah’s Sip Stops: Miami Wine Shop
Here are some of McCartan’s favorite spots around Miami to explore bottles, ask questions and maybe find a new favorite for under $25
Backbone Wine Co. (Downtown)
A cozy, locally owned shop that focuses on natural and small-producer wines. Stop in for tastings and affordable hidden gems.
Vinoteca Miami (Coconut Grove)
Known for its approachable vibe and knowledgeable staff, Vinoteca carries a range of wines from everyday drinkers to special-occasion bottles.
Vinya Wine & Market (Key Biscayne)
Part wine shop, part bar and restaurant, Vinya offers wines by the glass and bottle, plus plenty under $25.
305 Wines (South Miami)
A community favorite with a wide selection and regular tasting events. Great for learning and exploring on a budget.
Vinonueva Fine & Rare Wines(Design District)
A stylish, modern wine shop featuring both global classics and Miami flair. Staff members are known for their friendly recommendations.
Remember to drink responsibly and only if 21 or above. If you’re worried about your drinking habit, or a friend’s, call the SAMHSA National Helpline at 1-800-662-4357.
words_mikayla reich.photo_julia cambell.design_lucy carlson-pietraszek.
This article was published in Distraction’s Winter 2025 print issue.
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