St. Pete Wine Scene

Author: Sabrina D’Alba

  • Vidal-Fleury Winemaker Antoine Dupré Brings Fresh Focus to Rhône Wines in Tampa Bay

    Vidal-Fleury Winemaker Antoine Dupré Brings Fresh Focus to Rhône Wines in Tampa Bay

    Vidal-Fleury Reintroduces Its Historic Wines to the U.S. Market with a Stop in St. Petersburg

    When a nearly 250-year-old French winery sends its winemaker to St. Pete, it’s worth paying attention. Recently, Antoine Dupré, General Manager and Head Winemaker of Vidal-Fleury, visited Savoir on Central for a private trade tasting with local sommeliers, shop owners, and bar managers. The event offered a rare opportunity to experience the Rhône Valley’s oldest continuously operating winery through the perspective of the person now shaping its future.

    Dupré’s stop in St. Petersburg was part of a U.S. tour that also included Miami and New York. Originally planned as a two-city visit, St. Pete was added after Sarah Windsor, Area Manager for Terlato Wine Group, advocated for the city to be included, a reflection of how Florida’s west coast is gaining attention from national distributors and importers.

    A Winemaker Redefining a Classic

    When Antoine Dupré joined Vidal-Fleury in 2020, his task was clear: honor nearly 250 years of tradition while guiding the winery into a new era. “My role is to juggle history, tradition and modernity,” he said. “It’s about learning from the past while creating wines that today’s consumers appreciate.”

    Vidal-Fleury’s vineyards sit on Rhône Valley hillsides shaped by the mistral winds and a mosaic of soils. (Celine Vautey)

    Since then, he’s reshaped the cellar’s approach, harvesting earlier to preserve freshness, refining oak programs with smaller barrels and gentler toasts, and rebalancing blends to highlight fruit and texture. The Côtes du Rhône Blanc, once 100% Viognier, now includes Grenache Blanc and Clairette for nuance, while Crozes-Hermitage has shifted primarily to stainless steel aging.

    He’s also renewed grower partnerships and subtly refreshed the label, keeping the historic crest but improving paper and color for visibility. The estate’s vineyards and partner growers are certified HVE3, France’s highest sustainability level, supported by solar projects, lighter bottles, and soil-preserving cover crops.

    Reintroducing Vidal-Fleury to America

    Vidal-Fleury’s roots reach deep into the Rhône, founded in 1781 with ties to the Guigal family that date back to 1924, but its newest chapter focuses firmly on the present. When Dupré joined the winery, one of his first priorities was rebuilding and strengthening Vidal-Fleury’s presence in the U.S.

    The four Vidal-Fleury wines now entering the U.S. market through Terlato: Côtes du Rhône Blanc, Côtes du Rhône Rouge, Crozes-Hermitage, and Châteauneuf-du-Pape. (Sarah Windsor)

    He first met Bill Terlato, CEO of Terlato Wine Group, in 2021. After blind tastings of the new vintages, the partnership took shape, and by 2025, Terlato became Vidal-Fleury’s exclusive U.S. importer. The initial lineup—Côtes du Rhône Rouge and Blanc, Crozes-Hermitage, and Châteauneuf-du-Pape—offers American buyers familiar Rhône benchmarks, each crafted with Dupré’s focus on freshness and clarity.

    “The last few decades were challenging for us here,” Dupré said, “but now we share many values with the Terlato family—another family-run company dedicated to quality. Together we’re rebuilding the brand step by step.”

    Rhône Roots, Local Reach

    For St. Pete, the visit reflected a shift already happening in the market. More distributors are beginning to treat the city as a serious stop, and local programs are widening beyond the usual regions.

    “I was pleasantly surprised by St. Pete’s vibrant tourism scene and the quality of its bars and restaurants,” Dupré said. “It’s a small but cosmopolitan city; lively and full of energy. You can really feel a commitment to thoughtful food and wine pairings. I’ll be very happy to return.”

    Now in Tampa Bay

    Dupré and Chef Rico at Savoir during the Vidal-Fleury visit. (Sarah Windsor)

    Vidal-Fleury’s Rhône lineup is starting to arrive in the local market following Dupré’s visit. The Côtes du Rhône Blanc and Châteauneuf-du-Pape are now available at Savoir on Central, the Blanc is on the list at The Black Pearl in Dunedin, and Bascom’s Chophouse has added the Côtes du Rhône Rouge.

    Final Sip

    Vidal-Fleury’s arrival adds depth to St. Pete’s wine landscape and reinforces what the city’s been building—authentic, quality-driven programs that are getting noticed beyond Florida.

    The industry tasting gave local buyers their first look at Dupré’s updated Rhône style, leading to new placements across Tampa Bay. (Sarah Windsor)
  • Inside Kosen’s Unfiltered Dinner Series with 00 Wines of Oregon

    Inside Kosen’s Unfiltered Dinner Series with 00 Wines of Oregon

    At Kosen, Tampa’s Michelin-starred Japanese restaurant, wine and cuisine came together for the Unfiltered Dinner Series, a collaboration between Sommelier Zachery Groseclose and Chef Alex Chamberlain, featuring Oregon’s acclaimed 00 Wines.

    “We developed this series to highlight exceptional producers making exceptional wines from exceptional terroirs,” said Groseclose, introducing the dinner. “From Chef Alex’s side, it’s about techniques that augment our Japanese ingredients.”

    Chef Alex Chamberlain detailing the butter-poached flounder with buttermilk beurre blanc and caviar, paired with the 2023 Kathryn Hermann Cuvée and 2023 Richard Hermann Cuvée Chardonnays.

    Founded by Chris and Kathryn Hermann in Oregon’s Willamette Valley, 00 Wines has earned a reputation for its precision-driven Chardonnay and Pinot Noir, crafted through methods inspired by Burgundy. The Hermanns are known for their “black Chardonnay” technique, embracing controlled oxidation to create wines defined by texture, tension, and minerality.

    Founders Chris and Kathryn Hermann of 00 Wines.

    Kosen’s culinary philosophy made it a natural host for the dinner. The restaurant’s focus on sustainability, fermentation, and minimal waste mirrors 00 Wines’ detailed, site-specific approach to viticulture. Under Executive Chef Andrew Huang, Kosen practices zero-waste methods through an in-house fermentation program that turns unused ingredients into syrups, vinegars, and misos. Chef de Cuisine Alex Chamberlain, trained in classical French and Nordic kitchens, carries that ethos into dishes that emphasize balance, and seasonal produce.

    Squab pithivier paired with the 2023 Shea Vineyard and 2023 Star Vineyard Pinot Noirs from 00 Wines’ Singularity Series.

    The five-course tasting menu featured wines from the Family, Assemblage, and Singularity series, each reflecting a different facet of Oregon terroir. Groseclose described the 2022 VGW Chardonnay as “full of green apples and lemony citrus, with just a touch of hazelnut and briny minerality—powerful and compact.” It was paired with a tarte flambée layered with celeriac and truffle. He noted the 2022 VGR Pinot Noir for its dark berry fruit, violet, and spice with a hint of saline minerality, poured alongside foie gras mousse with pink peppercorn brioche and fine herbs.

    It is encouraging to see restaurants like Kosen creating space for producers of this caliber and building more opportunities for serious wine conversations in Tampa Bay.

    Looking for more ways to experience wine around town? Check out Hidden Wine Bars and Bottle Shops in St. Pete.

  • At Ruya, Sarah Aitcadi Blends Moroccan Warmth, Coffee, and Wine in Grand Central

    At Ruya, Sarah Aitcadi Blends Moroccan Warmth, Coffee, and Wine in Grand Central

    Ruya Brings Moroccan Coffee and Mediterranean Wines to Grand Central

    A month after opening in the Grand Central District, Ruya has already found its rhythm. Founded by Sarah Aitcadi, the woman-owned café and wine lounge moves with the day — coffee and mint tea in the morning, Mediterranean wines and spritzes as the lights dim.

    Ruya joins a growing list of hybrid cafés and wine lounges across St. Pete — see more in our guide to Hidden Wine Bars and Bottle Shops in St. Pete.

    “Ruya comes from Arabic; it means a vision or a dream,” Sarah said. “I wanted a space where people can just come and be. You walk in and feel like you’re somewhere else.”

    Pictured: Sarah Aitcadi, Founder of Ruya (Photo by Ruya).

    Coffee to Wine

    Ruya opens early with Moroccan-spiced coffee and traditional mint tea, but the tone shifts as the day slows.

    “The mornings have their own energy — the coffee, the movement, the light,” Sarah said. “By evening, it all softens. You might want a glass of wine or an herbal tea, something that helps you unwind.”

    Morning light at Ruya’s coffee bar.

    The wine list currently leans toward Spain and Italy, with Greek selections on the way. A rotating spritz menu has quickly become a favorite, featuring in-house syrups and seasonal ingredients made below 17% ABV.

    “I really like the wines we have right now,” she said. “But everyone likes wine their own way, so I want to keep it fun. Maybe you’re not an avid wine drinker, but you’ll find something refreshing — like a Hugo Spritz with mint when it’s warm out.”

    Mediterranean selections and in-house spritzes highlight Sarah’s evolving menu.

    Hospitality and Home

    Raised around her family’s restaurants, Sarah describes hospitality as the foundation of everything she does.

    “If you’ve ever been to Morocco, people invite you in, serve you tea, and make you feel like family,” she said. “That’s the culture I wanted Ruya to feel like — warm, personal, and genuine.”

    That spirit extends to the way guests are welcomed. Menus, she says, should never feel intimidating.

    “If someone explains what’s in a drink or where a flavor comes from, it opens everything up. It becomes approachable instead of foreign.”

    Designed to feel more like a living room than a café.

    A Space to Slow Down

    Ruya stays open later than most coffee shops in St. Pete, offering Wi-Fi, open seating, and room to work, talk, or simply stay awhile.

    “It’s hard to find places that let you slow down,” Sarah said. “Some close early or limit laptops. I wanted this to be a space without restrictions — a place to take a step back.”

    Evenings bring a softer energy — yoga and sound baths, chef pop-ups, and private events in the courtyard.

    To see more events happening this week, head over to This Week in Wine.

    Now a favorite post-class stop for yogis from neighboring Beach Town Yoga, the donation-based studio next door.

    What’s Next

    A commercial kitchen is planned for the attached garage, where Sarah hopes to introduce Mediterranean and Moroccan-inspired small plates. For now, she’s collaborating with local bakers, chefs, and food trucks, curating menus to match upcoming events.

    “There’s so much room for creativity,” she said. “Food trucks, pop-up dinners, private gatherings — there’s already interest. Once the kitchen’s ready, we’ll keep that same Mediterranean flavor.”

    Final Sip

    At Ruya, coffee and wine flow through the same idea: connection. What began as Sarah’s dream of an all-day gathering space has already taken shape — bright mornings, unhurried evenings, and a growing community in between. It’s also become a favorite stop for Beach Town Yoga students next door, whose post-class ritual often leads straight to Ruya’s courtyard for coffee, conversation, or a spritz.

  • Bin6South Reopens November 21 with a New Team, Tasting Nights, and an Elevated Dinner Experience

    Bin6South Reopens November 21 with a New Team, Tasting Nights, and an Elevated Dinner Experience

    Opening date: Friday, November 21, 2025
    Reservations: OpenTable or call 727-498-6735

    A New Chapter for Bin6South

    After a brief hiatus, Bin6South will reopen Friday, November 21 under new leadership with Wine Director Nanci Rosen and Executive Chef Joe Nelson, and a renewed focus on fine wine, technique-driven cuisine, and polished service.

    The team calls it an “elevated experience,” blending Bin6South’s reputation for discovery-driven wine lists with a menu that’s both refined and adventurous.

    What’s New

    Guests will notice a few thoughtful changes when doors open again:

    • Early-bird common table: Available 4 – 6 PM by reservation, ideal for a more social, small-plate setting.
    • Outdoor expansion: Four new tables under retractable awnings expand the patio, first-come, first-served.
    • Tasting nights: On Tuesdays and Wednesdays, Bin6South will host themed tastings of wines from around the world for a small fee (waived with discounted bottle purchases), paired with a concise menu of small bites.

    From Thursday through Saturday, the restaurant returns to full dinner service featuring wine, sake, and beer, with rotating dishes that highlight new culinary techniques and seasonal ingredients.

    Menu Highlights

    Bin6South’s on-site garden supplies fresh herbs and edible plants used in the kitchen.

    Chef Nelson’s fall menu reads like a study in contrast and texture—rustic ingredients meeting modern precision.
    A few standouts include:

    • Elk Yukhoe with Korean pear and cured duck yolk
    • Papardelle Rippiene, a filled pasta layered with ricotta, maitake powder, and black garlic cream
    • Blue Crab with fermented guacamole and black quinoa-masa chips
    • Octopus with garlic toum, duck-fat potatoes, and lemon-mint vinaigrette
      Desserts range from Death by Chocolate to Gunkan Roll with fruit caviar and mint foam.

    Holiday Tradition Returns

    Bin6South’s beloved Feast of the Seven Fishes returns on Christmas Eve 2025, an eight-course seafood and wine pairing dinner that sells out early each year.
    Seatings at 5:30 and 8:00 PM | $200 per person (tip not included). Reserve via bren@bin6south.com.

    Final Sip

    The reopening of Bin6South feels like a restoration of balance in St. Pete’s fine-wine scene. With Nanci Rosen guiding the wine program and Joe Nelson in the kitchen, the restaurant’s next chapter marks a confident return, led by a team with a clear vision for what fine wine and dining can be in St. Pete.

  • The Book Lounge Opens in Downtown St. Pete and They’re Already Pairing Stories with Wine

    The Book Lounge Opens in Downtown St. Pete and They’re Already Pairing Stories with Wine

    A new chapter for local readers begins this Saturday, November 8, when The Book Lounge officially opens its doors at 2210 Central Avenue from 11 a.m. to 7 p.m. The first 100 customers will receive tote bags filled with “bookish goodies,” marking the debut of a family-owned bookstore that’s already making waves in St. Pete’s creative community.

    Founded by Natalya Calleja and her daughter Pamela, a University of South Florida St. Petersburg student, The Book Lounge was born out of a shared love of reading that spans generations. In a recent interview with The Crow’s Nest, Calleja said she wanted her team to reflect the diversity and creative spirit of St. Pete, so that “our people, our community, and our customers see themselves in our staff.”

    Inside, visitors will find a curated selection of fiction titles only, along with affordable wine, coffee, sweets, and a lounge-style setup designed for students and locals to relax, read, or play board games. Community game nights will be held every Thursday, and Calleja plans to host author signings, trivia nights, silent reading sessions, and craft-based workshops like book-nook building and bookmark making.

    It is also a space built on legacy. Pamela first began selling “blind date with a book” bundles at local markets, wrapped novels paired with small treats that helped fund the family’s dream of opening a permanent shop. Calleja told The Crow’s Nest that the store is meant to be a haven for connection and empathy, echoing the comfort of the game nights and stories shared in her own home.

    Photo by Pour & Decor.

    Later this month, The Book Lounge will team up with Pour & Decor for its first signature event, Wine a Little, Read a Lot: Book Fair for Grown-Ups, on November 20 from 6 to 9 p.m at Pour & Decor. Guests can expect wine, local vendors, and a nostalgic twist on the school-day book fair with a distinctly St. Pete flair.

    For more local wine events and openings, visit This Week in Wine.

  • CellarMasters Closes After Five Years, Marking the End of a St. Pete Wine Era

    CellarMasters Closes After Five Years, Marking the End of a St. Pete Wine Era

    St. Petersburg’s pioneering natural wine bar and bottle shop, CellarMasters, has officially closed. The news marks the end of a five-year run that helped shape the city’s modern natural and low-intervention wine scene.

    CellarMasters’ infamous Champagne bathtub.

    Owner Ryan Rugg confirmed the closure to the Tampa Bay Times, saying, “the business is done.” The team also shared the update on Instagram, writing:

    “Sorry folks, due to less than financially viable pass-thru and patronage… we out. Thanks for the party times, truly. But also think about your commitments to others in the future, because it means the world to them and their employees… 5/20/2020 – 10/15/2025. Really sorry I failed you all… won’t happen again – Ryan.”

    The beginnings: August 21, 2019 (@cellar_masters_of_the_universe)

    Opened in 2020 by Rugg and Kory Lynn, CellarMasters quickly became a gathering place for wine lovers who appreciated its unfiltered energy and approachable style. The concept combined retail and lounge spaces.

    The shop was among the first in St. Pete to focus entirely on natural and minimal-intervention wines. Its influence can still be felt across the city’s newer bars and hybrid shops that followed.

    CellarMasters was known for their wide selections of wines by the glass.

    Rugg told the Times that hurricanes, new competition, and declining sales contributed to the decision to close. Even with those challenges, he reflected on what the team accomplished:

    “We captivated a younger clientele at a time that was important, and hopefully that lives on.”

    For many in St. Pete’s wine community, it will. CellarMasters was more than a place to drink wine. It helped define how the city approaches wine culture today.

  • SAVOR St. Pete 2025 Returns to the Waterfront with a Weekend of Wine and Food

    SAVOR St. Pete 2025 Returns to the Waterfront with a Weekend of Wine and Food

    SAVOR St. Pete returns November 1–2, 2025, bringing two days of wine, food, and waterfront views to Vinoy Park. Now in its 13th year, the women-led festival has become a fixture on Florida’s culinary calendar, known for pairing big-name chefs and brands with a coastal setting.

    Photo Credits: SAVOR St. Pete

    Founded by Tammy Gail, SAVOR began as a small Clearwater event in 2011 and has grown into one of the state’s most recognizable food-and-wine weekends. The sense of hospitality she built it on still defines the experience, a setting where guests can taste, learn, and connect directly with chefs, vintners, and makers from across the country.

    What to Expect

    More than 120 restaurants, wineries, and brands will take over Vinoy Park for the Grand Tasting Village, the centerpiece of the weekend. Covered tents and open-air lounges line the waterfront, creating a shaded, walkable space to explore.

    This year’s lineup features nearly 20 chefs, from Food Network personalities to Tampa Bay locals, including Chef Brian Malarkey (Cutthroat Kitchen), Chef Carlos Anthony (CHOPPED winner, Herb & Wood), Chef Rosana Rivera (Chef & the Baker), Chef Lee Aquino (Birch & Vine), Chef David Asher (Taverna Costale), and others representing restaurants from St. Pete, Tampa, and beyond.

    Leading up to the event, SAVOR has partnered with local creator Alexia to spotlight the chefs through social features and interviews, giving followers a closer look at the talent behind this year’s festival.

    The Wine and Beverage Lineup

    This year, SAVOR is putting its chefs front and center, with the culinary competition and live demos shaping the weekend’s energy. Still, wine and beverage partners remain an essential part of the experience, from national labels and Florida brands.

    Photo Credits: SAVOR St. Pete
    Photo Credits: SAVOR St. Pete

    Wineries include Duckhorn, Frank Family Vineyards, Josh Cellars, Hampton Water, Decoy, and 19 Crimes, alongside local names Keel & Curley and Island Grove. The Cali Gold Bubbles Bar by 19 Crimes serves sparkling wine with fruit nectars for Bellini and mimosa pairings, while the Mixology Experience Lounge adds craft-cocktails led by bartenders and educators throughout the day.

    The Setting

    Photo Credits: SAVOR St. Pete

    With massive tents and a shaded layout, SAVOR is designed to handle Florida’s sunshine comfortably. The setup keeps guests cool and focused on tasting. The space inside the tents is limited, so the selection of partners is intentionally curated. As Tammy puts it, “it’s kind of like making a dinner party for 4,000 guests.” VIP guests also enjoy added seating, furnished lounges, and a more private tasting area that makes the day feel even more relaxed.

    If You Go

    📍 Vinoy Park, Downtown St. Petersburg
    📅 November 1–2, 2025
    🎟️ Tickets: $120 General Admission (1–4 PM) | $150 VIP (12–4 PM, includes VIP Spirits Lounge)
    🔗 savortheburg.com

    For St. Pete, SAVOR has become more than an annual event. It’s a snapshot of how the city eats and drinks now—creative, collaborative, and always connected to place.

    Read our feature on SAVOR founder Tammy Gail.

    Find more local tastings and wine events on our This Week in Wine page.

  • From Beach Drive to Bay Street: Ceviche’s Next Chapter in Spanish Wine and Tapas

    From Beach Drive to Bay Street: Ceviche’s Next Chapter in Spanish Wine and Tapas

    Opening Summer 2026

    From Beach Drive to Bay Street, Ceviche Tapas Bar & Restaurant is preparing to bring its award-winning Spanish wine program and tapas culture across the bay. The new restaurant, set to open at International Plaza and Bay Street in summer 2026, will blend the lively spirit of its St. Pete location with a refreshed, modern space designed for sharing plates, stories, and sangria.

    “Each of our restaurants proudly hold a Wine Spectator Award, and that commitment to excellence remains steadfast,” said Lee Karlins, President of Caledon Concepts. “At our newest, higher-volume location, we continue to elevate the standard of wine service through the integration of technology and thoughtful precision. From meticulously selected stemware to flawlessly accurate digital wine lists, every detail reflects our dedication to providing an unparalleled guest experience.”

    The new space will feature a large open bar, modern design, and spacious patio seating meant to encourage connection. “Enjoying wine is, by nature, a social experience,” Karlins said. “Our open design fosters the lively interaction and convivial atmosphere that define the best Spanish tapas traditions.”

    While the menu will stay true to Ceviche’s classic approach, Executive Chef Horacio Salgado shared that guests can expect a few fresh additions. “We might offer some larger portion tapas and a small lunch menu with new Spanish-inspired sandwiches, or bocadillos, along with variations of a Spanish taco, empanada, and possibly a pulpo tostada,” he said.

    Salgado added that tapas dining itself embodies the restaurant’s spirit: “Traditionally, small plates originated as a practical way to keep flies out of drinks, with bartenders covering glasses with a tapa, or lid. Those who topped their lids with the most enticing bite quickly became the most popular establishments. We strive to capture that same spirit of creativity, warmth, and joy in every guest experience.”

    A look inside Ceviche St. Pete, where Spanish wines and tapas meet the energy of Beach Drive.

    Ceviche’s Beach Drive location in Downtown St. Pete will continue operations as usual. The Tampa Bay expansion marks a new chapter for the beloved Spanish brand, one rooted in the same commitment to community, cuisine, and wine that earned it Wine Spectator’s Award of Excellence.

    Stay updated on Ceviche’s opening and more local restaurant news at This Week in Wine.

  • Tammy Gail Built SAVOR St. Pete On Grit, Storytelling, And A Big Why Not

    Tammy Gail Built SAVOR St. Pete On Grit, Storytelling, And A Big Why Not

    The Spark

    “We were always the sponsor at someone else’s event,” Tammy told me. “You cannot call the shots when you are a sponsor. I thought, why not do it ourselves.” She laughs when she says it, though the point lands. “Ignorance is bliss. If you do not know that you cannot do it, you are going to make it happen.”

    Thirteen years later, that impulse has grown into SAVOR, a full-scale food and wine festival that started on Clearwater Beach and now lives on St. Pete’s waterfront. The move followed the city’s rise, and her own. “I moved to St. Pete in 1994. You could shoot a cannon downtown and hit nobody,” she said. “The renaissance over two decades has been incredible, inspirational, beautiful.”

    Guests arriving at SAVOR St. Pete, held along the downtown waterfront at Vinoy Park. The festival draws thousands each year for a weekend of food, wine, and local flavor. (SAVOR St. Pete)

    A Women-Led Operation With a Neighborly Feel

    Tammy is frank about the field she works in. “It is very rare in the food and wine world that it is woman-owned,” she said. “That was important for me, to help create a culture of women helping other women.” Her agency teams today are almost entirely women, from strategy to the on-the-ground crew. The vibe is deliberate. “We only work with the nice people,” she said. “It is a family. We bring the band back together every year, and we keep adding more.”

    Tammy Gail
    Tammy Gail, left. (SAVOR St. Pete)

    That ethos shapes who participates and how guests experience the weekend. Pricing sets expectations, and hospitality carries them through. “We try to create a dinner party for four thousand guests who are like-minded and want a great time,” Tammy said. “The crowd is professional, mostly women, very clean energy. Nobody gets out of control.”

    From Radio to the Festival Stage

    Tammy’s media background is not just a line in her bio. It informs how SAVOR tells stories. “I was in radio in the eighties. Artists came through our station all the time. Being around that kind of creativity taught me to love different, to be open to people and cultures,” she said. She brings that lens to chefs who spend most days behind the pass. “Chefs get stuck in the back of the house. We want to pull them forward, give them the spotlight, show their personality, show where the ideas come from.”

    This year, that shows up in a bigger public stage and a chef competition guests can actually watch. “Our chefs asked for a larger audience. So the competition happens during the event now, with celebrity and media judges on stage at noon,” she said. “It becomes education and entertainment at once.”

    St. Pete, On Purpose

    Tammy speaks about the city like a local who has watched it change in real time. Waterfront museums, the Edge, murals, music, neighborhoods you can walk, places that feel safe and clean. “Arts, eats, and beats,” she said, referencing SAVOR’s mantra. The idea is to celebrate what the city already does well, then gather it in one place so guests can try it in an afternoon. “We want you to savor the food, savor the art, savor the experience. Dress in a way that makes you feel like a piece of art. Express yourself while our chefs express themselves.”

    Big Brands, Local Flavor

    SAVOR works with national labels because large events require partners with reach. It also leaves room for Florida producers and smaller outfits. “We are very picky. Not everybody is right for the event, and we cannot house everyone. We have to be safe, we have to fit inside the footprint, and we want the experience to feel good,” she said. Inside the tents you will find recognizable names next to local projects, plus spirits and non-alcoholic activations. “It is all about pairings,” Tammy said. “Afternoon, brunch energy, bubbles, then food that plays well with it, mocktails that work too.”

    She loves when guests leave with practical language for what they enjoy. “Knowledge is power,” she said. “Ask for a lighter style, ask for less oak, ask for something good for brunch. We want people to feel dangerous in a good way, like they can shop with confidence for a dinner party.”

    Mentorship and the Human Side

    The mentoring thread runs throughout her story. “It is young women and more seasoned women, helping each other, answering questions, seeing things from different angles,” she said. The festival is also a place to discover talent. She tells me about a chef who once cooked for Ludacris, about a pastry chef planning cocktail-inspired cupcakes, about a cheesemonger moving to town who can lead pairing sessions next year. “We get ideas from our guests, from media partners, from people in the crowd who know someone doing something great. It is a group effort.”

    Tammy Gail, left. (SAVOR St. Pete)

    A Survivor’s Clarity

    Tammy’s philanthropy is not a side project. It informs how she runs everything. She founded Glam-A-THON more than twenty years ago after her own breast cancer diagnosis. “I went through six surgeries. Moffitt saved my life. I wanted to help women directly, so we fund mental health, nutrition, lifestyle therapies. We donate to people, not research,” she said. “Knowledge is power. If you know something is wrong, you can fix it.”

    That perspective ties to a sustainability push at SAVOR this year. “We are working with the Sierra Club on a food audit and composting, using materials that return to the earth faster. The idea is to have a great weekend, then leave the place better.”

    What Never Changes

    Events scale. Footprints expand. Stages get taller. Tammy keeps returning to the same core. “We will always raise the bar for next year,” she said. “But the family feeling stays. The kindness stays. The focus on making chefs and makers feel seen stays.” She smiles again at the original impulse. “If you do not know that you cannot do it, you will make it happen.”

    Guests gather under the main tasting tent at SAVOR St. Pete, where chefs, vintners, and artisans share their creations throughout the weekend. (SAVOR St. Pete)

    SAVOR St. Pete returns to Vinoy Park on November 1-2, 2025. Guests can explore chef demos, tasting tents, and a full weekend of food and wine experiences along the waterfront. Tickets and VIP passes are available at https://savortheburg.com.

    Find more local tastings and wine events happening around St. Pete on our This Week in Wine page.

  • Inside 86 Wine Bar: Natural Wine, Vinyl Grooves, and Neighborhood Roots on MLK

    Inside 86 Wine Bar: Natural Wine, Vinyl Grooves, and Neighborhood Roots on MLK

    86 Wine Bar brings natural wine, small plates, and vinyl grooves to MLK North

    A soft glow spills through the arches at 86 Wine Bar, the newest addition to the stretch of MLK North where locals stop for beer at Golden Isles or dinner at Sunset Grille. Inside, the space hums with conversation, records spinning, and the feel of something built by hand.

    Designed with simplicity and calm in mind, 86 Wine Bar draws from Japandi minimalism to create a space that feels timeless and welcoming.

    The name is a quiet nod to the industry. “86” is restaurant shorthand for taking something off the menu. For owner Kendra Hardesty, it became a personal phrase for stepping away from the pace of service life to build something slower and more deliberate.

    They opened quietly over the weekend, welcoming neighbors who had watched it come together for months. Hardesty, who spent years working in hospitality, built the bar with her partner and general manager, Shane Richard Schuch. Both live nearby, and the bar reflects that closeness to place and people.

    “We wanted to be in our own neighborhood,” Shane said. “If we could open a wine bar right here, that’d be fantastic. So here we are.”

    From Industry Life to Independence

    The couple’s backgrounds in food and beverage shaped everything about the space. Shane worked in kitchens and behind bars across the city, while Kendra’s time at Café Clementine in the Museum of Fine Arts honed her focus on detail and integrity in service.

    She credits that team for teaching her the kind of precision she carried into opening week. “Everything they touch is done with integrity, innovation, and attention to detail,” she said.

    Respect the Fruit

    For Shane, the draw to natural wine comes down to care and intention. He talks about lower intervention, biodynamic practices, and producers who work sustainably, people who, as he puts it, “just care about the soil and the grapes.”

    “They’re usually smaller producers from all over the globe,” he said. “When you just have grapes in a bottle, it’s a fermented natural thing. They can be cloudy, bubbly, elegant. They can be everything wine can be.”

    The wine list focuses on small producers working in low-intervention styles, a reflection of the values that first drew them to natural wine.

    Natural wine has already made its way into other corners of St. Pete, from Smallbar to CellarMasters. 86 brings that same energy north, pairing a neighborhood setting with a hands-on, DIY approach to hospitality.

    Design that Tells a Story

    The look of the bar came together slowly, shaped by Kendra’s design research and their shared taste for modern simplicity. The aesthetic is Japandi, a blend of Japanese and Scandinavian minimalism.

    Hardesty reimagined the “86” motif through arches — a softer, more inviting take on the tombstone shape she first sketched out.

    “We joked about doing tombstones,” Kendra said. “Then thought, let’s bring in that shape in a less macabre way. So we did arches instead—a more playful version of being ’86’d’.”

    Local artists Joe Frontel and Jeremo designed the bar’s wilted-flower wine-glass logo, a visual anchor that’s already made its way onto merchandise. The space takes on a different glow at night, the light from the arches making the bar feel like its own little world.

    Wine, Bites, and Vinyl

    Behind the bar is a small raw setup: oysters with housemade hot sauces, seasonal crudos, and shareable plates.

    Music plays a big role. Shane, who also DJs, built out the system himself and curates the vinyl collection. “There are no TVs,” he said. “It’s about hearing music from all around the world, sharing a bottle, and having conversations.”

    The shelves will keep filling as Shane’s record collection grows.

    They plan to host chef takeovers, sommelier-led tastings, and guest DJ nights as the bar settles in, creating space for collaboration and community.

    Final Sip

    86 Wine Bar feels like it belongs here. It is personal, handmade, and shaped by two people who have spent years in hospitality, now doing it on their own terms. It is a space that favors connection over flash and conversation over noise.

    Their first collaboration, 86 Wine Bar × NADA Wine, takes place October 10 from 5 p.m. to midnight, featuring natural wines, small bites, and vinyl grooves at 2930 Dr. M.L.K. Jr St N, Unit B. It is a glimpse of the creative, community-focused energy they are bringing north.

    It’s new, but it already feels like part of the rhythm of the block.

    “We’re just stoked,” Shane said with a grin. “We’re tired, but stoked.”

    Sabrina D’Alba is a writer and editor based in St. Petersburg, Florida. She explores how people connect through wine, place, and community, telling stories that capture the spirit of St. Pete’s growing wine scene.