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Naturally Curious

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For years, I have served as a helpful role to those seeking inspiration, help, or advice. In 2020, I finally decided to own that role and be intentional about it. I started writing about my passions, my thoughts, and curious wonderings about our society. 
I founded Carlos’ Food & Wine with a mission to give others a taste of what goes on in my mind, what inspires me and to share in the flavors we find in our cultures. 
Let’s get cooking! Cheers!

Red Wine Tasting
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Chicken, roasted veggie spread, mint labneh flatbread & 2021 Domaine de la Riviere - Shoshana Rosé

(Photo by Carlos Sarmiento) My friends at Domaine de la Riviere recently sent me a phenomenal varietal of theirs that I've been aching to try. Their phenomenal Shoshana rosé, named after the proprietors' journalist daughter, fell right in line with their other wines; a clean, delicate and elegant wine with plenty bouquet and sustained flavor from start to finish. (Photo courtesy Domaine de la Riviere) Made from Pinot Noir grapes, this rosé wine has tremendous range for food p

Linguine with clams in a parsley-saffron cream sauce featuring Croft Pink & Tonic summer cocktail

(Photo: Carlos Sarmiento) Taking a slight deviation from your traditional food and wine pairing, I am so thrilled to introduce a new type of wine based product that can easily be linked to dishes. Introducing Croft Pink & Tonic…a refreshingly delicious Rosé Port drink in a can! Croft is a widely recognized brand from Portugal known for its Vintage Ports as well as for its refined varieties of wood aged reserves and tawnies. (Photo courtesy of Kobrand Wine & Spirits) The Fladg

Sicilian Calamarata pasta with Pomodoro-Basilico sauce and 2019 Francis Coppola Cabernet Sauvignon

(Photo: Carlos Sarmiento) Theres truly nothing better than making your own homemade sauce, for whatever dish and the fresher the ingredients, the better. For this new recipe and wine pair posting I am reintroducing a classic pomodoro (tomato) sauce but changing slightly its preparation method. Additionally, I am introducing the wonderful calamarata pasta, which is a thick ring pasta that resembles sliced calamari. Let‘s get cooking! Menu: Sicilian Calamarata pasta with Pomodo

Mustard-cognac chicken & pasta with goat cheese & hazelnuts. Ricotta-lemon-lavender olive oil cake.

Uniting the best of French and Italian cuisines into one completely vibrant gastronomic experience. (Photo: Carlos Sarmiento) I have been blessed to have lived in several countries throughout my youth and in those key formative years, I was able to experience plenty of travel, particularly throughout Europe, leaving beautifully searing memories. These memories have constantly inspired me to go back, culinarily-speaking to two countries that have shaped my palate to what it is

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