Author Archives: Gayatri Natarajan

Work with us as a Wine Tasting Host!

6 Aug , 2018,
Gayatri Natarajan
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Work with us as a Wine Tasting Host!

Job Title:  Wine Tasting Host. In time you will be responsible for hosting tasting events in different locations, such as liquor stores, supermarkets, and events.


Responsible for providing exceptional hospitality and unparalleled experience to all our consumers during our tasting events. Acts as the face of Global Wines Inc at all times.

Duties and Responsibilities:

 Includes the following. Other duties may be assigned:

  • Provide an educational, fun and positive tasting experience for our guests
  • Recommend and encourage the purchase of our wines to all guests
  • Participate in offsite pouring & events.

Job Responsibilities:

  • Providing a wine education while serving guests
  • Being an enthusiastic ambassador Global Wines Inc Brands.
  • Ability to work independently without supervision
  • Sales aptitude and understanding of all components of sales.
  • A passion for wine and deliverance of exceptional hospitality


  • Oral communications skills
  • Written communication skills
  • Customer relations
  • Professionalism
  • Availability to work a varied schedule including weekends and most holidays
  • Ability to stand for long periods of time
  • No direct industry experience required
  • A love of people and hospitality a must!


  • High School Diploma or Equivalent.
  • Further training will be provided by Global Wines Inc.


  • Job Type: Contractor
  • Salary: $20.00 /hour

To apply to this position send us your CV to our email with “Wine Tasting Host” as the subject to


Break the Rules: Wine with Tacos

6 Jul , 2018,
Gayatri Natarajan
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Break the Rules: Wine with Tacos

It may seem unbelievable, but Mexico has a long history with wine. In fact, the oldest known winery in North America is located in Coahuila, Mexico. It was established in 1597! It’s not just beer and Tequila to drink with tacos.

·       Think about the intensity of the dish

·       Do try: High acid whites | Sweeter styles of Riesling for the spice | Light rosé | Low tannin red

·       Avoid: Wines lots of oak, tannin and mineral qualities.

Rosé wines

A rosé like Endless Weekend is perfect with veggies. Whether your veggie option is simple sautéed onions and bell peppers, or a high-end roasted squash with corn, the same rules apply. Use a dry or balanced rosé (again Endless Weekend is an excellent option) to highlight the ingredients’ subtle sweetness. And if you like packing on the heat with a fiery hot sauce, rosé can bring out the pepper’s complex — and sometimes hidden — fruity qualities.

Tofu-and-Vegetable Tacos with Eggplant-Ancho Spread

Active Time

45 MIN

Total Time

1 HR 45 MIN


Serves : 6

Amazing Tacos and perfect wines!

Grilled vegetables and tofu in tortillas with an eggplant-and-ancho-chile spread that gives the tacos a rich, smoky taste.



  • One 14-ounce block extra-firm tofu, cut crosswise into 6 slabs
  • 1/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped flat-leaf parsley
  • Salt
  • Freshly ground pepper
  • 1 yellow squash, thinly sliced lengthwise
  • 1 zucchini, thinly sliced lengthwise
  • 1 small red onion, cut into wedges
  • 1 red bell pepper—cored, seeded and cut into strips
  • 3 small tomatoes, halved
  • 6 flour tortillas, warmed
  • 1/4 cup plus 2 tablespoons Smoky Eggplant-Ancho Spread

How to Make It

Step 1    

Arrange the tofu on a baking sheet and top with another baking sheet and several plates. Let stand for 1 hour to press out some of the excess water. Pat the tofu dry.

Step 2    

In a bowl, combine the wine, olive oil, mint and parsley and season with salt and pepper. Add the squash, zucchini, onion, pepper, tomatoes and tofu; let stand for 5 minutes.

Step 3    

Light a grill and oil the grates. Grill the vegetables in a grill basket over moderately high heat, turning occasionally, until tender, 10 minutes. Grill the tofu directly on the grates, turning, until charred all over, 8 minutes.

Step 4    

Spread each tortilla with 1 tablespoon of the Eggplant-Ancho spread. Add the tofu and vegetables, fold up the tacos and serve.


One taco: 280 cals, 17 gm fat, 1.8 gm sat fat, 26 gm carb, 5 gm fiber, 9 gm protein.

Taken from

Break the Rules: Wine with Tacos

Jul , 2018,
Gayatri Natarajan
No Comments

Break the Rules: Wine with Tacos

It may seem unbelievable, but Mexico has a long history with wine. In fact, the oldest known winery in North America is located in Coahuila, Mexico. It was established in 1597! It’s not just beer and Tequila to drink with tacos.

·       Think about the intensity of the dish

·       Do try: High acid whites | Sweeter styles of Riesling for the spice | Light rosé | Low tannin red

·       Avoid: Wines lots of oak, tannin and mineral qualities

White Wines

For Baja-style fish tacos made with fried or grilled fish, Small reaches for brisk white wines, particularly Albariño El Brazo or Awaken Sauvignon Blanc, crisp and refreshing with notes of citrus grapefruit and tomato leaves. Fried fish also works well with beer and, of course, the classic margarita. Anything citrus-focused will pair well. Bracing white wines are a great choice for everything from fried mahi-mahi to spicy grilled shrimp

Fish Tacos with Tomatillo-Jalapeño Salsa

Fish tacos with amazing wine

Warm corn tortillas with meaty charred halibut and aguachiles, a brilliant, spicy, tart salsa.


  • 4 medium tomatillos—husked, rinsed and quartered
  • 1/2 cup lightly packed cilantro
  • 2 small jalapeños, chopped
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced cilantro
  • 1 small garlic clove, minced
  • 1 pound skinless halibut fillet, about 3/4 inch thick
  • Kosher salt
  • Warm corn tortillas, chopped avocado, and sliced red onion and cucumber, for serving

How to Make It

Step 1    Make the Salsa

In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.

Step 2    Make the tacos

Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro, and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion, and cucumber.

Make Ahead

The salsa can be refrigerated for 3 days.

Taken from

It’s All About Pizza & Wine

Jul , 2018,
Gayatri Natarajan
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It’s All About Pizza & Wine

Wine with pizza is like beer with fish and chips… it’s just meant to be


Salad Pizza Wine Pairing

A new style of pizza that’s growing in popularity for its presumed ‘healthiness’ is definitely the Salad Pizza. Just imagine a salad on top of a thin pizza. Popular greens on these salads include spinach and arugula which are topped with tart vinaigrette. This asks for a wine with even more tartness and ‘green’ flavors such as Awaken Sauvignon Blanc, crisp and refreshing with notes of citrus grapefruit and tomato leaves.

Chopped Salad Pizza

A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!

Pizzza, Wine and Salad

Summer perfection!


For the Chopped Salad:

  • Romaine lettuce
  • Cherry tomatoes
  • Chickpeas
  • Salami
  • Cheese – feta, parmesan, or mozzarella are all nice
  • Pepperoncini
  • Olives
  • Parsley – or any other herbs you like
  • Italian dressing – see notes 


  • Pizza crust, such as Flatout Flatbread Crust
  • Tomato sauce
  • Mozzarella cheese


  1. Salad: Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.
  2. Pizza: Bake your crust for about 5-7 minutes at 375 degrees  to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.
  3. Assembly: Top the pizza with the salad. Cut and serve. Yummy!


This recipe makes quite a bit of dressing, so you’ll probably have some leftover – which is fine by me because it goes well with just about everything.

For DELICIOUS homemade Italian dressing, blend these ingredients until smooth and creamy:

  • 3/4 cup olive oil, 2 tablespoons white vinegar, 2 tablespoons water, 1 tablespoon coarse salt (less if using table salt), 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 clove garlic

Taken from

Never Fear The Grill: Wine Pairings with Barbecue

29 Jun , 2018,
Gayatri Natarajan
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Never Fear The Grill: Wine Pairings with Barbecue

It’s summertime. It’s hot. And, it’s time to fire up the grill!
But what type of wine is best to pair with those foods you’re cooking on the barbie?

Let’s find out.

Barbecue Meat Wine Pairings

It’s important to understand the reasoning behind why a certain style of wine fits well with different types of food, so that you’re able to select a wine based on what’s available.

  • North Carolina Barbecue Sauce (sweet):Petite Sirah, Monastrell, Tannat, Pinotage
  • Sorth Carolina Barbecue Sauce (spicy-mustard):Aglianico, Sangiovese, Montepulciano d’Abruzzo
  • Kansas City Barbecue Sauce (classic):Carménère, Cabernet Franc, Cabernet Sauvignon or a Cabernet blend
  • Plain Barbecue Pork: Zinfandel (or Primitivo), Port on the Rocks, Dry Riesling, Garnacha
  • Plain Texas-Style Beef Brisket:Tempranillo, Australian Shiraz, GSM Blend
  • Burgers and Beef:Sangiovese (or Chianti), Syrah, American Oak-AgedMerlot, Cabernet Franc, Priorat-blends, etc.

Typically, when we grill, we grill meat (meat is anything other than poultry and fish). As a general rule, red wines pair excellently well with barbecue-grilled meats. Why? Well, it’s because the umami and high fat in the meat will balance out the tannin in red wine.

For pork barbecue, you’re often seasoning with sweet, spicy, smoky, and tangy flavors and matching sauces. In this case, you can use your wine to balance the smoke and spice of your grilled pork with something fruity that has similar smoky-spicy flavors. For example, a Zinfandel that’s medium- to full-bodied with plenty of backbone will do the trick. However, you also have another option. Do as the Italians do: use your wine as a “sauce,” to the meat.

For example, you could serve a glass of Ruby Port on ice alongside your slow smoked pork, which will easily serve as the sweet “sauce,” and provide you with an exceptional explosion of flavor – don’t forget the slightly pickled sweet slaw on the side. A nice, dry Riesling (Trocken) might even do the trick here too.

In the realm of red meat, such as burgers or steak on the grill, think about another full-bodied option, such as Tempranillo, Cabernet-blend, Sangiovese, or even a good GSM Blend (Grenache-Syrah-Mourvèdre). These wines will enhance the peppery and tobacco flavors in the dish.

Chicken and Fish

What about chicken and fish?

  • Grilled Chicken:Sauvignon Blanc, Grüner Veltliner, Grechetto
  • BBQ Chicken:Rosé, White Zinfandel, Gewürztraminer, Off-Dry Riesling
  • Grilled White Fish:Friulano, Verdejo, White Vinho Verde, Colombard
  • Grilled Salmon:Chardonnay, White Rioja, Viognier, Marsanne-Blends and even lighter-bodied Beaujolais or Pinot Noir.

For those of us who prefer the lighter fare, simple grilled chicken and fish pair beautifully with Sauvignon Blanc, or even Verdejo. They are citrusy, sometimes, grassy, and almost always “light.” Think simplicity, but also think sophistication. And if the recipe is simple enough, chicken (and fish) almost always pair well with a good unoaked to lightly oaked Chardonnay.

If you’re truly “bbqing” your chicken though, with the sticky sauce and grill marks and all, a sweeter, more intense Gewürztraminer is an excellent choice. Try that with blue cheese on your grilled wings – yum! The sweet will cut the spice and the stink, creating the most glorious amalgamation of aroma and flavor on your palate. Make sure to serve that Gewürztraminer cold to further quench spicy foods.

Spinning things differently on the grill, basic salt and pepper, maybe a few tomatoes, or even lime and cilantro for fish tacos, you’ll want to play off of the citrus and minerality in a nicely chilled Sauvignon Blanc, Fumé Blanc (slightly oaked Sauvignon Blanc), Grechetto, Grüner Veltliner, or Verdejo.

Hmm…can you imagine this: grilled chicken, glazed with apricot jam, alongside a gorgeous Fume Blanc or Italian Orvieto (aka Grechetto)? And next, a spicy white fish taco with all its pizzazz in one hand, while you sip on the tart and pleasingly subtle zip of a glass of Verdejo. Beautiful.

Originally taken from Wine Folly

It’s All About Pizza & Wine this Summer

28 Jun , 2018,
Gayatri Natarajan
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It’s All About Pizza & Wine this Summer

Wine with pizza is like beer with fish and chips… it’s just meant to be!

Margherita Pizza Wine Pairing

With its aromatic notes of fresh basil and the use of other lightly flavored fresh ingredients (tomatoes and buffalo mozzarella), a rosé, such as Endless Weekend, is the perfect Margherita pizza wine pairing. With something lightly flavored like a Margherita Pizza, the fresh palate clean with the perfectly balanced acidity of Endless Weekend will be a perfect combination. To know more about Endless Weekend check our Instagram and Facebook.

Margherita Pizza in 4 Easy Steps

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce.


For the base

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

  • 100ml passata
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved parmesan (or vegetarian alternative)
  • a handful of cherry tomatoes halved

To finish

  • handful basil leaves (optional)


  1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
  2. Make the sauce: Mix the passata, basil, and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
  3. Roll outthe dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Recipe from Good Food magazine, September 2007

Rosé Wine and Sea Food

24 Jun , 2018,
Gayatri Natarajan
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Rosé Wine and Sea Food

French rosés, like Endless Weekend, are great when a dish’s sauce is heavier than what a white wine would call for, but not quite right for a full-on red. Consider a rosé wine with seafood when grilling tilapia or tuna steaks. Rosé also is a good choice with a tomato-based seafood soup, such as cioppino or zuppa da pesce. To know more about Endless Weekend check our Instagram and Facebook.

For a high-protein, gluten-free dinner recipe, try this tasty seared Tuna with Fruit Salsa. Serve over quinoa or brown rice to please heartier appetites.

Tuna and Fruit Salsa

  • Makes:4 servings
  • Start to Finish:25 mins


  • 4-5 ounces fresh tuna steaks, 1-inch thick
  • 2fresh ripe peaches halved and pitted
  • 2tablespoons olive oil
  • Salt and cracked black pepper
  • 2tablespoons apricot preserves
  • 1tablespoon vinegar
  • 1/2cup fresh raspberries
  • 3 green onions, thinly sliced


  1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
  2. Coarsely chop peaches. In a medium microwave-safe bowl heat, apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.


White Wine and Sea food

Jun , 2018,
Gayatri Natarajan
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White Wine and Seafood

White Wine

If ever wondered how to harmonize seafood and wine fear more! A white wine, better a Sauvignon Blanc like Awaken, has a complex mix of flavors that harmonizes well with a great range of seafood. Wonderfully dry and crisp, with a refreshing aftertaste they are perfect for serving lean, a baked white fish, for instance, works perfectly. Meaning plump, meaty clams and oysters are also an excellent choice. It’s especially nice with spicy food, with a balance of herb and citrus notes to echo the lemon, grapefruit, tomato leaves and lime, Awaken is a perfect combo. Contrasting freshness with the spicy taste, this is the perfect way to begin the summer and hit the beach. Check more about Awaken on Instagram and Facebook. And here is an easy recipe:

Spicy Baked Fish

A spicy baked fish dish that pairs well with couscous or brown rice, and a Sauvignon Blanc.


  1. Preheat oven to 350 degrees.
  2. Oil or grease a baking dish with cooking spray.
  3. Cut fish into four pieces and place in baking dish.
  4. Top fish with onions, green peppers, tomatoes, and seasoning. Bake until fish flakes, about 20 minutes.
  5. Serve.


Serves 4

  • 1 lb. cod fillets, fresh or frozen, skinless and thawed (other white fish like tilapia, flounder, or scrod works, too)
  • 1/4 cup onion, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 (8 oz.) can diced tomatoes
  • 1/4 tsp. oregano