25 Perfectly Fitting Wine Names for Cats

We asked Toronto-based somm (and lover of long hairs) to offer up her silliest wine names for cats.

It’s no secret that city-dwelling sommeliers have a penchant for kitty-cats. Maybe it’s because they purr when you stay home to study wine. Or, maybe it’s because they act just as bipolar as you do when you drink. Either way, it’s perfectly fitting to name your cat after something wine-related.

Wine Names for Cats Illustrations by Wine Folly

Wine Names for Cats

  1. Pinot “Pee-no”

    Sphynx: Hairless, skinny, curious, and meant to be revered.
    Pinot (Noir): Dignified, fussy, delicious, and meant to be revered.

  2. Champagne “sham-pain”

    Bengal: Like a baby leopard. Rare. Expensive. Unusual.
    Champagne: Like your baby; the best, even if you can’t afford it.

  3. Malo “Mal-oh”

    Orange Tabby Cat: He’s fat and lazy, but loveable, like a lasagne-eating cartoon cat.
    Malo(lactic Fermentation): The process that makes the buttery, round, oaky Chardonnay that is always there for you.

  4. Lees “leez”

    Long-Haired Cat: It could be a small cat, but you can’t tell because of all that hair.
    Lees: Lees is a popular winemaking method that makes white wines richer and creamier.

  5. Peluda “pey-loo-dah”

    Persian Cat: Dignified and ornamental, with a soft musical voice and All. That. Hair.
    Peluda (Garnacha): AKA “Hairy Grenache,” from the French pelut, meaning “furry.” Really.

  6. Brix “Brix”

    Munchkin Cat: Small, sweet, people-pleasers, with larger than life personalities and stubby legs.
    Brix: Sugar metering system, perfect for a sweet, energetic little dude.

  7. Merlot “mur-low”

    Scottish Fold Cat: Fuzzy, poofy and round, with owl-like faces.
    Merlot: In the new world, a lush warm hug of a wine, for your warm hug of a cat.

  8. Magnum “mag-num”

    Ragamuffin Cat: Always friendly, and they have a tendency to overeat.
    Magnum Bottle: What’s better than one bottle of wine? Why, an even bigger bottle, of course.

  9. Amphora “am-forah”

    Siamese Cat: A regal type of cat that does what it likes and wants to be worshipped for it.
    Amphora: An ancient and unique type of vessel that natural winemakers worship.

  10. Vinho “Vin-ho”

    Manx Cat: No tailed charmers that hop like rabbits.
    Vinho (Verde): Spritzy and bright, with aromas that bounce out of the glass.

  11. Solera “So-lair-uh”

    British Shorthair Cat: The round-faced inspiration of the Cheshire cat.
    Solera: The aging method for Sherry wines that makes them gain roundness (and puts a smile on your face).

  12. Refosco “Reh-foh-skoh”

    Lykoi Cat: The werewolf cat…partially hairless, totally weird.
    Refosco: The wines are strong flavored, tannic, and usually show a slight bitterness. Perf.

  13. Gris “Gree”

    Calico: Your multi-colored friend.
    (Pinot) Gris: A grape that’s not really red and not really white. It makes wines that range from white to deep orangey-pink.

  14. Somm “Sohm”

    Tuxedo Cat: The most dapper little kitty you ever did see.
    Somm(elier): “Sohm-mul-yay” After all, your cat already has the outfit.

  15. Nero “Nair-oh”

    Black Cats: One that you’re obviously cool with crossing your path.
    Nero (d’Avola): Nero means “black” in Italian so, this Sicilian wine is great choice!

  16. Pedro “Pay-droh”

    Needy Cats: You can’t leave the house without him weaving between your legs asking what you’re abandoning him for now.
    Pedro (Ximenez): A cloyingly sweet wine for your cloyingly sweet cat.

  17. Eiswein “ice-svine”

    Smart Cats: Like Einstein, but not. Your lil’ buddy better be a smarty.
    Ice Wine: One of the sweetest wines in the world. Made entirely of grapes naturally frozen to the vine.

  18. Honorable Mentions

  19. Dom: “Dom,” after Dom Perignon. When your cat is the closest thing you’ve had to a fatherly figure in your life.
  20. Krug: “Kroooog.” Why not make your mouth water for bubbly every time you call your cat’s name?
  21. Brion: “Bree-on,” after Château Haut Brion, the only winery in Bordeaux with a Premier Cru Classé red and white wine!
  22. Screagle: “Skree-gull,” the pet name for the Napa Valley cult wine, Screaming Eagle.
  23. Möet: “Mo-aye.” The largest Champagne house.
  24. Nebuchadnezzar: A bottle named after a Babylonian king that holds 20 standard bottles of wine. Perfect name for a fat cat.
  25. Unico: “You-nee-ko.” One of Spain’s top Tempranillo producers. They’ve tamed a wild thing (the Tempranillo grape), and you can too.
  26. MosCATo: As if you need a reason.

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Source: Wine Folly News & Entertainment

Best Wine For Sushi? Try One of These

When thinking sushi, the first thought is usually sake (saa-kaay), and rightfully so. Colloquially known as Japanese rice wine, sake is actually closer to beer than wine. But, that’s another story.

So, in lieu of the classic, let’s chat (sushi-friendly) grape-based beverages.

In this article, the aim is to simplify some of that “what if,” discerned through tireless (and totally selfless) tasting of wines alongside some of the more interesting styles of sushi.

The Best Wine For Sushi

Best Wine For Sushi Illustration by Wine Folly

Sushi is one of the more diverse types of food. There are many regional variants and many North American adaptations. Never before have there been so many flavor options!


Try it with Tempura

Albariño bursts with flavors of lemon, lime, pear, and blossom, with high acidity and a slight bitterness on the finish. Winner winner, prawn tempura dinner: this is phenomenal with the sweetness of the shrimp, the oiliness of the deep fried Panko, and the acidity of the sauce.

Grüner Veltliner

Try it with a Dragon Roll (Cucumber and Avocado)

This Austrian native variety is rarely grown elsewhere. These wines have high acidity and flavors of white pepper, green peas, lime, and lemon. It could play really well with a Dragon Roll (eel, crab, cucumber, avocado, eel sauce). The razor sharp acidity cuts through the richness of the sauce and sticky rice, and the green flavors dance wonderfully well alongside the cucumber and avocado.


Try it with a Chopped Scallop Roll

This northern Italian tank-method sparkler has a bright, peachy, lemony fruit essence, and sometimes a hint of sweetness. Prosecco is an outstanding complement to a chopped scallop roll. Scallops are naturally sweet, soft, and delicate. Sometimes made spicy, a creamy chopped scallop roll just begs for a touch of sweetness and high acidity to slice through the succulence.

Provençal Rosé

Try it with a California Roll

Provençal Rosé has bright acidity and is bone dry, while being seriously red-fruit dominated and mineral driven. Enter strawberries macerated on a hunk of wet slate. Provence is famous for many things, most applicably: seafood and rosé!

New Zealand Pinot Noir

Try it with the North-American Inspired Philadelphia Roll

New Zealand Pinot Noir, or the rare red Sancerre (also Pinot!), which has lighter body and lighter tannin could be just the right match. The tannin in red wine is super important when pairing with fishy foods because tannin is the thing that makes red wine and fish taste metallic. Fortunately, the cream cheese helps a great deal to match red wines with sushi!

Fino or Manzanilla Sherry

Try it with Uni (Sea Urchin)

This entire article would be amiss without a mention of Sherry. Fino or Manzanilla (man-tha-nee-aa) styles, with their light body and briny salinity, are a match made in heaven for seafood choices with a more intense flavor. Uni, or sea urchin, is essentially the foie gras of the ocean: smooth, mildly nutty, and briny without being overtly fishy. The salinity factor is the key here.

Kabinett Riesling

Try it with a Spicy Tuna Roll

A Kabinett level sweetness German Riesling with a spicy tuna roll just says “foodgasm.” It’s widely known that sugar turns the dial down on chili heat (the beloved Sriracha included), and sushi rolls are no exception. Spicy rolls are generally made hot via spicy mayonnaise. So, an aromatic, high-acid wine with some sweetness to it would certainly be the natural direction. Yum.


Try it with an Unagi Roll

“The one with Unagi.” – Thanks, Ross.

Unagi, or freshwater eel, is similar in texture to chicken, while tasting somewhat Swordfish-esque, but with an underlying sweetness. There’s a strong taste to it that begs for a wine with a comparable strength. Look for wines that are from higher altitude regions (such as northern Italy) for examples that won’t fall into sugar-level overkill.

The ginger notes in “Geh-wurtz” will also sing alongside the pickled ginger garnish – not to mention the fact that the residual sugar in this wine quells the quick-burn of wasabi. Make note to be mindful to avoid high acid soy sauce when it comes to lower acid grapes (like Gewürztraminer).

Totoro Bento Box of Sashimi by Chotda
Thank you Totoro for this delicious feast of Sashimi. By Chotda.

Other Wines That Scream for Sushi

  • Gavi: A Piedmontese wine made from Cortese grapes is high in acidity and shows peachy, floral aromatics. Try this with traditional sashimi.
  • Muscadet Sèvre et Maine: The Loire’s answer to Fino Sherry; this is a low alcohol, high acid, seriously minerally and salinity driven (badass) wine. Another perfect choice for sashimi.
  • Assyrtiko: The Greek semi-aromatic grape from Santorini is stellar with seafood, showing notes of citrus rind, white flowers, and beeswax. Yellow-tail comes to mind for a delicious match.
  • Chablis: The northern Burgundian rendition of Chardonnay grows on Kimmeridgian clay soils, which are literally crushed up seashells from the Jurassic period …now, if that isn’t a sign!
  • Amontillado Sherry: Lastly, though this hasn’t been tested as of publishing, a dry, nutty Amontillado style of Sherry somehow screams Aburi sushi. Aburi style sushi is flame seared fish. A hand-held blowtorch over a piece of bamboo charcoal chars the top, resulting in a somewhat smoky, nutty flavor. This is a Vancouver, BC favorite. You should probably attempt this pairing immediately, and report back. (Drooling already.)


pairing wine with sushi

Last Word

“If it grows together, it goes together.”

Food and wine are such intertwined entities that have progressed over centuries in absolutely every culture. Generally, there’s a reason that the wines made in any given area pair so well with the local cuisine.

That said, the whole world is a melting pot and it’s time to experiment, in the name of science!


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Source: Wine Folly News & Entertainment