October 8, 2026
Why We Pour Wine in 3-Ounce Tastes
A 3-ounce pour is half our six-ounce glass, about an eighth of a bottle. Why Solera pours wine this way, what it costs, and how to use it well.
Notes from Main Street
The Solera Blog
Wine, food, and the running life of a kitchen and wine bar on Main Street in Seal Beach — written by co-owner and sommelier Brandon Martini.
October 7, 2026
The Boarding Pass: Our In-House Charcuterie Board
What's on The Boarding Pass, Solera's $34 charcuterie board for two or three in Seal Beach, what to pour with it, and what to order for a bigger group.
October 6, 2026
What Is Coravin, and Why Is It on Our Wine List?
How a needle through the cork lets us pour bigger wines by the glass, and which bottles on the Solera list are poured by Coravin right now.
October 6, 2026
How to Read Our Wine List
Three pour sizes, a half-bottle-price glass policy, Coravin rarities, and four flights. Our sommelier on getting the most out of the Solera wine list.
October 6, 2026
What Does “Solera” Actually Mean?
Solera is a 200-year-old Spanish wine-aging method — fractional blending across years. Our sommelier explains it, and where to taste it on our list.
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