Courtesy of SB Winemaker’s House & Spa Suites

When you arrive at the SB Winemaker’s House & Spa Suites located in Mendoza, Argentina, instead of acres of vineyards, or a massive winemaking facility, you are greeted by a luxury hotel steeped in the wine-making tradition. Every element of this property has been meticulously designed with the wine enthusiast in mind. This intimate establishment is the creation of renowned Argentine winemaker Susana Balbo, and her daughter Ana Lovaglio Balbo. It serves as the initial venture in a collection of luxury hotels the family has planned.

Courtesy of SB Winemaker’s House & Spa Suites

This inaugural hotel concept was devised to offer a private and bespoke experience for visitors in a post-pandemic world. Acknowledging the increasing preference for slow travel, the hotel was designed to offer a peaceful and intimate environment, encouraging guests to remain comfortably within the property during their stay. Regardless of the allure of local exploration within Argentina’s diverse wine regions, the tranquility of this property makes it easy to stay put. Furthermore, Ana and her family have made it a point to bring the wine experience to the guests, with offerings like food and wine, an art collection from Susana Balbo’s personal assortment, and even wine-based spa products for relaxation. Each aspect not only offers a sense of calm but also immerses guests in the rich history of wine-making in her family lineage.

“We aimed to distinguish ourselves from other wine hotels. Hence, we developed the idea of a winemaker’s home,” states Lovaglio Balbo. “The key offering here when guests visit is ‘Be My Guest.’ I formerly resided in this place – though not as it currently is but the garden and the main structure were the same. Therefore, we want guests to feel as if this is an enlarged home and like they are somehow our exclusive guest.”

The SB Winemaker’s House & Spa Suites is so called because of the complete spa features included in each of the seven suites. Features such as deep immersion tubs, steam showers, saunas, private terraces, and abundant room for in-room spa services focused on wine-centric accents like grapeseed exfoliants and hydration wraps with red wine and raisin cream are some of the details that make guests completely unwilling to exit their rooms.

Eating at the hotel’s Michelin-advised restaurant, La VidA, is already a delicacy, though the Chef’s table encounter is something that should not be overlooked. Here, diners can relax and savor a breathtaking fourteen-course banquet conceived by the extremely gifted Chef Flavia Amad, which is presented artistically and expertly paired with Susana Balbo’s wines. Of course, in the style of a true wine hotel, guests can also partake in wine blending trials, interactive pairing exercises, and on-site guided tastings.

This type of accommodation has emerged in wine regions globally, where wine has moved from being merely a feature on an extensive wine menu to being the main attraction of an exciting hospitality trend. Like the SB Winemaker’s House & Spa Suites, these hotels aren’t simply offering wine, but are integrating an entire world of wine into every facet of the experience, promising an exploration that is as instructive as it is sensory. As we travel the world in this roundup, we find some of the global top hotels where wine is not merely a beverage, but a destination in itself, offering guests a journey into the heart of the region’s traditions, culture, and winegrowing lifestyle. Similar to a wine that leaves a lasting impression on our memories, these aren’t just places to stopover; they are experiences to be cherished.

Courtesy of Sofitel Rome Villa Borghese

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Set in a meticulously restored 19th-century Roman palazzo, Sofitel Villa Borghese provides an escape that marries classical architecture with modern luxury and stands as the quintessential hub for wine aficionados looking to immerse themselves in Italy’s rich viniculture. At the top of the list is the hotel’s new partnership with Italy4Golf. This dream links-meets-clinks collaboration offers an exclusive five-night luxury golf and wine vacation that includes instruction and play with a member of the 2023 European Ryder Cup championship team, helicopter transport, wine-tastings, and rounds of golf at some of Italy’s most prestigious courses, like Marco Simone Golf Club and Royal Golf La Bagnaia, among other wine-soaked perks.

Beyond the greens, the hotel amps up the wine journey with a diverse lineup of activities, including Master Sommelier-led blind wine tasting sessions and deep-dive tours into the heritage of local vineyards, like the storied Tenuta Di Fiorano. Sofitel also offers extended stay packages with robust and exclusive pre-planned itineraries for those looking to experience the best from Rome to Abruzzo. With its plush comforts and strategic locale, Sofitel Rome Villa Borghese delivers a stylish, wine-focused retreat.

Courtesy of Montage Healdsburg

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Few places boast a more idyllic setting in which to experience the ultimate wine country getaway than the 5-star Montage Healdsburg. Located in the heart of Sonoma, this sanctuary, surrounded by 15.5 acres of estate vineyards and heritage oaks, has wine at the heart of everything it offers. “The vision for Montage Healdsburg has always been to create an authentic wine country experience for our guests, which is why vineyards were woven into the fabric of the property’s design from the very beginning,” says general manager Allen Highfield. “These are working vineyards so guests will see the full lifecycle – from pruning, maintenance, and eventual harvesting of the grapes.”

The hotel has partnered with wine phenom Jesse Katz, founder of California cult-status Aperture Cellars, to create the resort’s own private, estate-bottled wine label produced from fruit grown on the hotel’s vineyards. Named “Surveyor,” the first vintage—a 2021 Cabernet Sauvignon and 2021 Sauvignon Blanc—is available only to Montage Healdsburg’s guests and residents. “The vineyards have long symbolized our dedication to providing visitors with experiences that embody the true spirit of Sonoma’s wine culture, and we’re excited to debut this exclusive wine as a significant milestone in that mission,” adds Highfield.

When not sampling these fine wines, the resort specializes in organizing custom vineyard tours and tastings with renowned winemakers, and farm-to-table dining at Hazel Hill, the on-site restaurant.

Credit to Quinta do Vallado

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There are few wine experiences that can parallel a stay at Quinta do Vallado in the Douro Valley of Portugal. Constructed in the 18th century as one of the region’s earliest wineries, this boutique hotel, after several substantial expansions and refurbishments over the years, has been hosting guests in its 13 rooms and suites, from traditional to contemporary, since 2005. If the setting, reminiscent of your most vivid AI-created dreams of what accommodation in a wine-producing region could be like, doesn’t instantly captivate you, the in-depth wine experiences surely will.

“We aim to blend centuries-old traditions such as foot-pressing grapes in traditional granite tanks, with modern winemaking techniques,” says head of marketing João Alvares Ribeiro, noting that hotel guests can actually participate in these aspects of winemaking as well. “Our wine tourism experiences allow us to share our history and showcase our quality. We offer our guests harvest experiences where they can pick grapes, crush them by foot, blend their own wine, and enjoy the final product.”

Hotel guests preferring not to get so hands-on with their wine can still feel part of the process. The hotel has introduced virtual reality to wine offerings, inviting wine enthusiasts to experience the harvest without setting foot in a vineyard. Wine is also at the heart of dining and relaxation. “Our guest-exclusive restaurants feature seasonal ingredients paired with our wines,” says Ribeiro. “For the more active guests, we offer vineyard trails, jeep tours, bikes, and kayaks. Those looking to relax can enjoy our swimming pools and private spa.”

Courtesy of El Cielo Resort

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Those who have savored the delightful wine journey in Mexico’s Valle de Guadalupe might be striving to guard its status as a hidden gem for gourmands and oenophiles. The mesmerizing architecture, dynamic food scene, flavorful wines, and hospitable culture renders it impossible not to become enamored with this region. Despite numerous accommodation options in Baja, El Cielo Valle de Guadalupe stands out not just for its extraordinary wines, but also for creating an immersive environment for its visitors to stay and enjoy amid the vineyards.

Every villa and suite is crafted to epitomize luxurious comfort, treating guests with peaceful views of the encompassing vineyards and landscapes. For wine enthusiasts, El Cielo provides an assortment of experiences that delve into the intricacies of winemaking. Visitors can engage in detailed tours of the sprawling vineyards, avant-garde wine manufacturing facilities, and underground wine cellars, or participate in winemaking by blending their own wine guided by El Cielo’s certified sommeliers and winemaking team.

“Our skilled team at El Cielo Valle de Guadalupe crafts some of the most acclaimed wines of the region and we enjoy involving our visitors in the enthralling process of winemaking through our on-site blending experience,” notes El Cielo Winery viticulturist Jesús Rivera. “We cultivate diverse species of grapevines on-site, such as Chardonnay, Sauvignon Blanc, Tempranillo, Sangiovese, Malbec, Merlot, Syrah, Zinfandel, Primitivo, Nebbiolo, Cabernet Sauvignon, Cabernet Franc, Grenache, and Pinot Noir. Assisting visitors to become winemakers for a day and choose their preferred blend based on their palate preferences always turns into a joyous journey that results in some delectable wines.”

Acknowledgment to Majestic Hotel & Spa

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This five-star luxury hotel opened its doors in 1918 and has been an icon of elevated hospitality on Barcelona’s Paseo de Gracia ever since. The Majestic Hotel owns its own winery, Alta Alella, and offers unique opportunities to visit either directly or as part of a cruise originating at Port Bell to the Maresme region, where vines are planted on steep slopes that offer sweeping views of Barcelona and the sea. Guests can taste native grape varieties and learn about the winemaking process for the exclusive Cau d’en Genís Cuvée Majestic, a wine produced specifically for the hotel using environmentally friendly viticulture.

Additionally, the hotel recently introduced a new culinary series, the Majestic Wine Dinners. Every two months, the hotel collaborates with like-minded wineries to craft a menu that complements the aromas, flavors, and textures of hand-selected wines. Departing from conventional dinner settings, each event is a culinary experience rooted in the featured winery’s philosophy, vision, and values.

Among the numerous loosely adhered-to regulations of pairing food and wine, one common saying, “if it grows together, it goes together,” often fails when matching wine with spicy food. This inconsistency primarily arises as most of the world’s hottest chilies and variable highly spiced foods originate from regions close to the equator. These areas’ tropical climates are not conducive for grape cultivation and wine production. Consequently, due to the absence of local wine culture, the regional cuisines of those areas developed and evolved with almost no vinous pairings.

The other difficulty in pairing wine with spicy food stems from the fact that hot or pungent dishes couple best with wines that are low in tannin and have fuller textures. Some of these wines are not frequently encountered in daily wine choices. For instance, strong tannins present in popular wines like Cabernet Sauvignon–can accentuate the sensation of heat in the mouth and may prove unpleasant with spicy dishes. Contrastingly, a wine with a hint of sweetness can pair excellently with foods that score high on the Scoville scale. This pairing proves doubly beneficial as some styles of hot foods (e.g., Thai and American barbecue) may also include sweet components. To prevent your mouth from going up in flames, here are the wine styles that best pair with spicy food from all over the world.

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Sichuan and Hunan are two of the hottest styles of Chinese cuisine. The first gets its heat from Sichuan peppers and chili oil, while Hunan uses fresh, dried, and pickled chilies. There is a type of Sichuan which you may see referred to as “numbing” on menus which seems to alter the taste buds and will make your wine and even water taste different temporarily. The best wines we have found with these dishes are Spätlese or Auslese Riesling from Germany or late harvest Hungarian Tokaji, which have enough sweetness and acidity to hold up to the extremely strong spice and maintain a good flavor in the mouth despite changes in taste sensation. We have found that crisp Italian whites such as Vermentino, Greco di Tufo, and Fiano are terrific alongside Hunan stir-fries and braised chicken or seafood.

Indian cuisine varies strongly from region to region. If you’re going with a curry whether it is tomato-based, creamy, or vinegary and tart, it will get its heat from chilies. If you’re enjoying tikka masala, vindaloo, or greens-based saag, dry or slightly off-dry Kabinett-style Riesling from Germany is a good pick, and Gewürztraminer from Germany or from Alsace in France also work very well. Chenin Blanc or Sauvignon Blanc are also strong contenders; look for bottles from South Africa or India and you won’t be disappointed.

Heat in the mouth is not the first thing that comes to mind when considering Italian food, but certain Italian American favorites like spicy rigatoni, linguine fra diavolo, or pizza topped with pepperoni, sausage, or Calabrian chilies are widely available on this side of the ocean. Red wines with softer tannins such as Sangiovese, especially Chianti, work really well with these, as do young Spanish roble or Crianza wine, the styles with a light touch of wood, made with either Tempranillo or Garnacha. In combination, tomatoes and chilies have an affinity for feathery tannins, full mouthfeel, and bold acidity, so consider vintage Champagne with spicy red sauce dishes as well.

Ceviche and Peruvian-style roast chicken receive their kick from aji pepper, which can be fresh, dried, or made into paste. Both also have strong citrus notes, which will be complemented by aromatic whites such as Gewürztraminer from Alsace, France, Alto Adige, Italy, or New York’s Finger Lakes region. Viognier from Condrieu in the Rhône Valley or from Napa are also excellent options. Peruvian fusion sushi is often topped with slightly sweet, spicy mayonnaise, which goes nicely with sweet Moscato d’Asti.

Food from Mexico straddles a wide range of styles, but many U.S.-based Mexican restaurants specialize in tacos, burritos, or quesadillas with a variety of fillings flavored with chipotle or habanero peppers. With spicy beef or pork carnitas, a lower-tannin red such as Garnacha from Spain or Syrah from Northern Rhone appellations such as Hermitage, Crozes-Hermitage, Cornas, or Côte Rôtie will do the trick. Strong acidity and lightweight tannins will keep spice from overpowering the palate; meanwhile bold fruit flavors will stand up to grilled meat. New Zealand or Chilean Sauvignon Blanc are both smart picks with fish or shrimp, especially when citrus and cilantro are in the mix; tropical fruit flavors and vivid acidity are a surefire match with seafood, spice, and chopped green herbs.

Thai cuisine differs greatly by region, but one commonality is a combination of spice, fresh green herbs, and a touch of acidity. Wines with high acid work very well with dishes such as larb, Penang curry, or hot tom yum soup. Consider Sauvignon Blanc from New Zealand, Semillon-Sauvignon Blanc blends from Bordeaux, or Riesling from Alto Adige in Italy. Bracing acidity and citrus, stone fruit, and tropical fruit flavors will hold up to the heat and green herbal notes of many types of Thai food.

The popularity of Korean-style fried chicken in the States has added a whole new level of heat to American mouths. Spicy Korean dishes like donkatsu (pork cutlet), buldak (also called fire chicken) or jokbal (steamed pork) are fired up thanks to a combination of red chili paste and dried chili flakes. Champagne’s full texture, citrus, and apple flavors, and vivid acidity are a terrific match with the spice of Korean food and the brightness of kimchi, the fermented vegetables served on the side of many plates. Pinot Grigio, whether from Italy or California, is a good call too, and a crisp, citrusy Albariño from the north of Spain will also do the trick. Red wine lovers can look to cool climate Grenache, especially from California’s central coast, to pair with Korean barbecue. Its lightweight tannins and soft spice and floral notes will offset the fattiness of grilled meat and hold up to pickled sides.

Spicy American cuisine like Buffalo wings, slow cooked pork or brisket with barbecue sauce, or Tex-Mex food are often made with hot sauce featuring cayenne, Carolina Reaper, Scotch Bonnet, or tabasco peppers. While you may be tempted to reach for an ice-cold beer with all these foods, try a Barossa Shiraz with bold, ripe fruit or South African Pinotage, whose smoky and earthy notes are perfect with a touch of spice. Pop either into the fridge for 30 minutes before serving; the lower temperature will soften the tannic edges and keep the heat tamped down on your tongue. Sweet and high-acid Sauternes is also an excellent pick, especially for meat or chicken doused with barbecue sauce that offers notes of sugar and vinegar.

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