“Great for picnics, plein air, pescatarians…”
“Fresh cherries steeped in herbs, plus a slash of steel and licorice…”
“Peppery and fruity, with aromas of garrigue and spice…”
“Red apple and minty-citrus aromas top-noted by ripe strawberry…”
Emmanuel Lassaigne’s old-school winemaking yields Champagnes of crystalline transparency.
The tiny appellation of Rosé des Riceys, in the midst of Champagne, yields a gleaming, still rosé wine.
Yves Gangloff’s wines are dazzling and scintillant (the guitar is optional).
Découvertes en Vallée du Rhône showcased thousands of wines from the Rhône Valley. I wanted to taste them all.
An expansive tasting at Domaine Brocard crystallized the taste of terroir.
Wine is not one thing, it’s many, always shifting and evolving.
Philippe Chavy farms some of the best vineyard soil in the world. But making an age-worthy wine takes more than just good fruit.
The best time to buy Bordeaux is twenty years ago.