You know how everything that happened before you were born seems like ancient history? I have that same feeling about...
Exploring Wine Regions – Bordeaux, France: Discover Wine, Food, Castles and The French Way of Life, by Michael C. Higgins. Opening this brand new book, I was immediately plunged into homesickness for Bordeaux -- that is, if you can be “homesick” for a place you have only visited. To me,
This is a red wine you can chill for a bit, to enjoy during the summer. Even though it's from the famed Bordeaux region, don't hesitate to put it in the fridge for a half-hour or so before drinking -- as if it just came out of a wine cellar.
Back in Bordeaux, cabernet franc is considered a blending grape, with small amounts traditionally added to wines made primarily from cabernet sauvignon and/or merlot. But this Kenefick Ranch wine is the opposite: it is made mainly from cabernet franc with small percentages of other grapes blended in. And the wine
This beautifully aged Sauternes shows that one doesn't have to break the bank to get a complex, satisfying drop from the famed Bordeaux region. Botrytis is certainly evident here, with a rich, honeyed flavor that dominates, but is also tempered by earthy notes and balanced acidity on the finish. Viscous
2014 Chateau du Seuil, AOC Cerons A golden-tan wine that’s perfect with seasonal desserts. It has the bright apricot nose of a classic Sauternes or Barsac – being located adjacent to these ultra high-end dessert wine regions. In keeping with the strong sustainability movement in Bordeaux, this wine is made
For wine-lovers who rarely have a chance to taste older Bordeaux vintages, this is a great experience: a Grand Cru Classé wine that is over ten years old, from the Saint-Emilion part of Bordeaux, which means that is is mainly merlot. The wine is just transitioning from mature fruit to
How would Sherlock Holmes deal with wine crime? After all, the famous detective definitely appreciated fine wine. In the very first Holmes story (“The Sign of the Four”) he drank not only red burgundy from Beaune with lunch, but old Hungarian Tokay and three glasses of port after dinner, and