The world’s first blend of wine and tea

· Intended to rescue the world from boring and uninspiring food
· Enveloping the senses in a truly epicurean experience

“Food should be like poetry” explains Thaddeus Cortes, the master blender behind Poet. Under this premise and with the aim of “rescuing the world from boring and uninspiring food”, Poet is marketing the world’s first blend of wine and tea.

Poet’s wines are intended to envelop the senses in a truly epicurean experience. These blends are the result of an exhaustive investigation and complex organoleptic analysis aimed at finding the most appropriate varieties. The pairings embolden the teas’ flavor, instead of veiling it.

In creating these wines, Poet has carefully chosen the three most representative tea varieties from each region. Sonnet is a red wine with the boldness of Earl Grey black tea. Haiku, a blend that marries the lightness of white grapes with the subtlety of Sencha green tea. Ghazal, a merlot red wine, is infused with the deep intensity of Indian Chai Masala black spicy tea.

The blends can be easily purchased at Poet’s website, where customers from all over Europe will be able to buy a set of three or six bottles of Haiku, Ghazal or Sonnet; as well as a bespoke selection of all three.

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It’s all about pairing

One of the pleasures of wine and tea blends is the opportunity to play with the pairings suggested by the company. Haiku pairs best with fish. Ghazal, on the other hand, would be the perfect pairing for spicy food, whilst the boldness of Sonnet is a better match for meats.

Inspired by poetry

Poet’s blends concentrate the essence of three ancient cultures. Each of the three blends is named after a style of poetry. Sonnet represents English distinction, starting with an elegant structure and finishing with a perfect balance of acidity and fruitiness; Haiku, inspired by the eponymous Japanese poetry, delivers up a floral aromatic nose and a fine bouquet; and Ghazal combines Indian art and mysticism, along with intriguingly spicy notes that create an interesting medley of aromas and flavours.



Thaddeus Cortes

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