A Visit to Loire with Thierry Puzelat of Organic Clos du Tue-Boeuf: Part 1 Sauvignon and Chenin Blanc with Summer Squash Tart #Winophiles

Summer in a glass. More than any other wine — that’s what people say about sauvignon blanc.

It truly is an ideal wine for summer: it embodies summer fresh scents of citrus, grass, and white stone fruit, and it pairs so well with summery foods like salads, vegetables, and goat cheese.

That definitely goes for sauvignon blanc from the Loire River Valley, Continue reading

Testimony to Potential: Chapoutier’s Bila-Haut Cotes du Roussillon Blanc Paired with Halibut #Winophiles

Roussillon has the potential to be as great as Bordeaux, Burgundy or the Rhône.”

So says Michel Chapoutier, oenologist, biodynamic farmer, famed Rhône winemaker, and head of Maison M. Chapoutier whose Bila-Haut wines from the region provide a testimony offering excellent wines at an affordable price. Continue reading

A Toast with Leclerc Briant and an Invitation To Unexpected Pleasures in Champagne #Winophiles

Bouzy Rouge from Gaston Collard. It’s a thing– an unexpected pleasure, a red wine in Champagne!

Red still wine? In Champagne?

During my visits to Champagne just before harvest in 2018 and at the end of harvest in 2019, I tasted many unexpected pleasures including Gaston Collard’s biodynamic red wine made from Bouzy pinot noir in the barrel and the bottle.

Yes, red wine from Bouzy is a thing– a Champagne thing — and it’s called Coteaux Champenois. What an unexpected pleasure!

Because when we think about wine from Champagne, usually it’s the big sparkling wine houses that come to mind– the labels we see on a regular basis in the grocery store like Moet & Chandon, G. H. Mumm, Laurent Perrier, Bollinger, Veuve Cliquot, Taittinger, Piper-Heidsieck, Nicolas Feuillatte.

Just like when we pop open a bottle of Coca-Cola we expect a specific flavor, we expect these big brands, and their flagship labels, to have a certain, consistent, standard profile which they achieve from their proprietary dosage which is added before bottling.

All roads lead to Champagne! Also– these cookies– biscuits of Reims–another unexpected pleasure.

But Champagne is full of unexpected pleasures!

These include biodynamic wines like Vincent Charlot (read more here) and Leclerc Briant (discussed below) and organic wines too that express the terroir and the vintage, wines full of distinct personalities, wines with little or no added sugar, even red and white still wines like they are allowed to do in Bouzy!

So let’s virtually visit today in advance of the June #Winophiles exploration of unexpected pleasures in Champagne along with some picnic pairings!

Above are photos from our visit to Gaston Collard in Bouzy. We tasted through the wines and visited the cellar where we tasted the Bouzy rouge from the barrel.

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#ClinkDifferent with Crémant: Bordeaux’s Sparkling Wine Paired with Crab Cakes, Squash Fritters, and the Daughters of Dada #Winophiles

“My life is full of mistakes. They’re like pebbles that make a good road,” said surreal artist and ceramicist Beatrice Woods. The avid journal keeper and author of I Shock Myself lived until she was 103 which she attributes to chocolate and young men.

Known as the Mama of Dada, she hung out with Marcel Duchamp and others in Paris where she studied art and acting. In one of her paintings in a surrealist exhibition in New York City, a woman rising from the bath with a real piece of soap in “the tactical position” as Beato put it, garnered a great deal of attention.

and what do you see here? missing: a bar of soap in the tactical position…

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Forlorn in France, Flourishing in the New World? Malbec! #Winophiles

Do you know these 13 French indigenous grapes?

These are just a few of the French indigenous grapes that are considered “god-forsaken” Continue reading

For Sweethearts and Friends: Fondue, Croissant Casserole, 3 Alsace Wines #Winophiles

fondue fun with Alsace wines

What’s an easy, romantic and fun meal for Valentine’s, Galentine’s, or an evening with friends? Fondue!

Fondue is fun and easy, especially if you buy the cheese in a kit ready to melt! No need for a fancy fondue pot; you can melt the cheese on the stove. Cook up some vegetables and sausage, cut up some bread and you’re good to go! To make chocolate fondue, chocolate chips are easy to do also, either in a double boiler or microwave, and then dip strawberries and bananas in it– yum! Continue reading

Chicken and Savoie for Sweethearts, with Fondue for Friends #WinePW

You never know who you will meet and what you’ll talk about during the 7-15 minute ride up on the mountain in the icy wind while in the confined space of a ski lift. Generally there are greetings and pleasantries about the weather and the ski conditions, where you’re from and where you usually ski. Topics are usually lightweight, often playful, always friendly. Over New Year’s we skied two days at Snow Summit at Big Bear in Southern California, then two days at our “home” mountain of Mammoth, then three days at Lake Tahoe.
It was on a lift at Squaw Valley about 10,000 feet in elevation that I recognized that the woman I was squeezed next to had a French accent. She and her husband grew up skiing at Chaminix in the French Alps, she told us, then she revealed that she grew up in Jura and her husband in Savoie.
Delighted, I asked her about the wines of the region and the cuisine they paired with them.  Cheese, they said, and potatoes, especially cheese fondue, but what they loved with the wines most was chicken bresse, made with mushrooms and cream which she says she cooks in a dutch oven for 2-3 hours.

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