5 Classic French Bistro Recipes & Perfect Wine Picks
Bistros are a Parisian phenomenon, which over time have come to appear around the globe – and are known for serving fresh, simple and rustic foods that have gained popularity…
Spot Offer #102: Stunning 95 Point Grand Cru Burgundy
Since its acquisition by the famous family wine company Bollinger (of Champagne fame), Chanson has been on an exciting and accelerated quality trajectory. Thoughtful Sommeliers and serious wine collectors are gravitating to the house style at Chanson: serious structure, freshness, elegance, minerality and cellaring potential.
Spot Offer #101: 2003 Lopez de Heredia Vina Tondonia
On the glorious and fortunate occasion when one pulls the cork from a bottle of wine made by Lopez de Heredia, there is no risk of suffering from the illusion that there is anything ubiquitous about the extraordinary nectar that spills forth with each glass. Vina Tondonia is the flagship bottling from a storied producer; a wine of exceptional pedigree and privileged terroir.
Wine of the Week #1520: Lustau Oloroso
Well for starters, we love this because Lustau is the platinum standard in the production of fine dry Sheries. This is a reference point for what dry Oloroso Sherry is supposed to taste like – rich aged flavours and aromas of hazelnut, brown butter, caramelized apple, raisin, wood smoke and more.
Wine of the Week #1516: Vina Mayor Ribera del Duero
Our two cents? These are amongst the best BBQ wines made anywhere on the planet. The density of fruit and richness of these wines gives them the stuffing to match up well with boldly flavoured grilled meats as well as the strong flavours often found in the spices and sauces adorning them.
Wine of the Week #1514: Rioja Alta Gran Reserva 904
“At this quality level the price is superb especially considering that the wine is being released 10 years after the vintage..” – 96/100 Points – Luis Gutierrez / eRobertParker.com
Kabobs, Skewers, Souvlaki, Brochettes, Satay & Other Assorted Meat on a Stick
Whether we’re talking kabobs, skewers, souvlaki, brochettes, satay or any one of a myriad of regional food classics showcasing tasty morsels of meat, fish, poultry, game or the finest farm fresh fruits and vegetables, when it comes to meat on a stick, what was once tasty street food is quickly being elevated to a loftier culinary position.
Hands-Down, Flat-Out Best, Most Definitive Guide to Pairing Wine with Tartare
In the modern world of tartare – from beef to tuna, and from salmon to bison – there are an increasing number of tasty raw meat and fish vehicles delivering bigger and bolder flavours than ever. And how can this be anything but exciting delicious news for us wine lovers? Tartare is a wonderfully delicate dish that offers up rich, unctuous and complex flavours with which to match wines of equal distinction.