Closing out 2025 feels like putting the last glass down after a long night on the floor. Tired in a good way. Grateful. Still curious.
And the question I heard all year, in different ways, from different people, was this: Can wine just feel easy again?
This year, the wine world felt louder and more complicated at times. But most nights at The Speckled Pear, the truth stayed simple. People sit down, order food, and want a glass that feels right. Not intimidating. Not confusing. Just right.
That is the energy I want to bring into 2026.
One of the best reminders of that came outside of work, on our trip to Spain. Carolina and I visited Jerez, and it completely changed the way we think about those wines. Not in a “tasting notes” way. In a real life way. Walking the streets, eating, seeing how locals drink it, and realizing how food friendly and versatile it is. Since that trip, I have had a soft spot for Sherry and for the people and traditions behind it.
What 2025 taught me
Clarity beats complexity
The best service is not more information. It is better questions. Light or full. Fresh or smooth. Something crisp with seafood. A red with less tannin. When wine feels simple, people relax. And when people relax, they enjoy the moment.
Stories matter more than fancy words
Guests rarely remember a long list of aromas. They remember a place, a family, a reason. A wine that has a real human behind it. That is the kind of wine I love sharing.
The industry is adjusting, not ending
There is pressure out there, and I feel it too. But I also see something healthy happening. Lists are getting tighter. Buying is getting smarter. And the wines that win are the ones that work at the table and feel honest for the price.
The Speckled Pear moments I will remember
The guest who says, “I usually don’t like wine, but I love this.”
The table that came in nervous and left confident.
The pairing that was not perfect on paper, but perfect for the night.
The reminder that hospitality is not about sounding smart. It is about making people feel welcome.
Learning in 2025
This year I studied with more intention. Not just to know more, but to explain wine better. My goal has been simple. Less jargon, more useful language. More regions and producers. More food first thinking. More real life wine.
What is coming in 2026
More dinners, tastings, and pairing nights. Built around connection, not wine class energy. Good food, good bottles, and a few stories that make the night feel special. More travel with a purpose. More beginner friendly content for real people.
My simple 2026 outlook
Less hype, more purpose. More wines that feel like real places made by real people. And more guests who want wine to feel normal again.
If you were part of my 2025, at the bar, at a dinner, through a message, or just by reading along, thank you. Truly.
Here is to 2026. More good bottles. More good meals. More stories worth sharing.
Alejandro DelVino