Photo courtesy of Vinya Wines
Allegra Angelo Sommelier for Vinya Wines 266 Miracle Mile, Coral Gables 305-203-4228 Sommelier Allegra Angelo has seemingly lived nine lives everywhere from the West Coast to the Northeast before settling in Miami. Since 2019, her love of wine, food, and community is on display at Vinya Wines, where she works alongside founder Nicholas Garcia as in-house sommelier. Angelo has been honing her craft for 15 years, developing more than 20 unique wine-and-spirit programs across the nation and working with local staples, including Mignonette, Stiltsville Fish Bar, and Café La Trova. Angelo s work doesn’t end in the dining room while serving as sommelier for La Mar and Mandarin Oriental, she worked wine harvests in Burgundy, Tuscany, and Spain. She has passed all levels of the Master Sommelier Exam and is preparing to retake the tasting portion this year a top honor for any wine pro. During COVID, Angelo has been conducting Zoom wine tasti
305-665-5820
Enjoy a five-course brunch with some of chef Adrianne’s most popular items, including buttermilk biscuits served with whipped honey butter; shrimp and grits with poached egg, charred tomato and scallion relish; Cajun scrambled eggs, tossed with andouille sausage, sweet bell peppers, and crispy potatoes; and a dessert of ricotta and wild blueberry pancakes, topped with Vermont maple syrup. Brunch costs $69 per person and is served with a choice of mimosa, sangria, or beer.
Seating times are 11 a.m. to 12:30 p.m.; 1 to 2:30 p.m.; and 3 to 4:30 p.m. on Sunday, February 14.
The dining room at Fi lia.
Photo courtesy of Fi’lia at SLS Brickell
Sauternes and Oysters
(95 points, $44)
WS Review: Not shy, with unctuous dried apricot, peach and tangerine fruit flavors, augmented with ginger, bitter orange and bitter almond notes that add tension. Expressive, with a floral twinge on the finish imparting lift. Best from 2020 through 2040. 2,500 cases made. From France.
James Molesworth
Valentine’s Day is a perfect opportunity to try a pairing from the Roaring Twenties: oysters and sweet wine (no, that’s not a misprint). Back then, it was common to serve Bordeaux dessert wine Sauternes as an aperitif. The wine was also typically paired with oysters to kick off fancy feasts. And the pairing still works, especially if you’re serving a rich Sauternes like Château Guiraud’s alongside large, briny East Coast oysters.