https://solerasealbeach.com/blog/ Notes from Brandon Martini, co-owner and sommelier of Solera Kitchen + Wine Bar in Seal Beach, California. en-us Thu, 08 Oct 2026 21:04:52 +0000 https://solerasealbeach.com/blog/why-we-pour-3-ounce-tastes https://solerasealbeach.com/blog/why-we-pour-3-ounce-tastes Thu, 08 Oct 2026 12:00:00 +0000 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. https://solerasealbeach.com/blog/the-boarding-pass-charcuterie-board https://solerasealbeach.com/blog/the-boarding-pass-charcuterie-board Wed, 07 Oct 2026 12:00:00 +0000 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. https://solerasealbeach.com/blog/what-is-coravin https://solerasealbeach.com/blog/what-is-coravin Tue, 06 Oct 2026 14:00:00 +0000 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. https://solerasealbeach.com/blog/how-to-read-our-wine-list https://solerasealbeach.com/blog/how-to-read-our-wine-list Tue, 06 Oct 2026 13:00:00 +0000 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. https://solerasealbeach.com/blog/what-does-solera-mean https://solerasealbeach.com/blog/what-does-solera-mean Tue, 06 Oct 2026 12:00:00 +0000 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.