THE PRIMLANI KITCHEN LLC
LAKE MARY, FLORIDA

Personally a glass of Burgundy, a Baguette, some fresh olives and of course Parmesan Reggiano brings a smile on, every single time. I love Sunday brunches, brioche, lazily sipping a glass or two of Champagne, refreshing Apertivo, sensual and complex Pinot Noir, compelling Nebbiolo, or the brooding Aglianico, and of course scintillating company. The Primlani Kitchen Master Sommelier John Blazon is a poet of wine. He did more than educate us about the presented Spire Collection wines and why he chose them to be paired with each mouthwatering course. He wove a conversation full of wine-making history, geographic differences in flavors and trends, wine brands, styles and fermentation, stories of Pinot Noir, Cabernets, Sauvignon Blancs, etc., and his journey into being a master sommelier. A night of great food, great wine, and great company, I was surprised to find I felt less intimidated as the night went on. Maybe it was the wine, but I found myself following along with the wine conversations with a little more confidence with each course. John had an easy way about him, and I didn’t feel stupid asking my Wine 101 questions. He was patient as he tried to answer the many questions thrown at him about wine, about his experiences becoming a master sommelier (did you know there are only like 149 in the US and 236 worldwide!?), and all the randomness in between. The Primlani Kitchen Master Sommelier John Blazon is a poet of wine. He did more than educate us about the presented Spire Collection wines and why he chose them to be paired with each mouthwatering course. He wove a conversation full of wine-making history, geographic differences in flavors and trends, wine brands, styles and fermentation, stories of Pinot Noir, Cabernets, Sauvignon Blancs, etc., and his journey into being a master sommelier. A night of great food, great wine, and great company, I was surprised to find I felt less intimidated as the night went on. Maybe it was the wine, but I found myself following along with the wine conversations with a little more confidence with each course. John had an easy way about him, and I didn’t feel stupid asking my Wine 101 questions. He was patient as he tried to answer the many questions thrown at him about wine, about his experiences becoming a master sommelier (did you know there are only like 149 in the US and 236 worldwide!?), and all the randomness in between.