Recent Posts


Saturday Recipe: Pasta and Tomato

We recently picked up a pasta attachment to our KitchenAid mixer. Making fresh pasta is a bit of a project, but if you have some time and a few podcasts to catch up on, it’s an enjoyable and tactile way to spend a few hours.

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Friday Reads: 3.27.15

A few of the articles on wine and food we enjoyed this week: on terroir, bacteria, chocolate mousse, and minerality.

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Cinnamon and Smoke. 8-Year-Old Red Burgundy

Yesterday afternoon we tasted through samples for our upcoming April Futures issue. The lineup included rosé, red, white, and sparkling, made from a dozen different grapes, grown in five different regions. It was an exciting whirlwind of flavors, textures, and profiles -- a reminder of the remarkable variety of French terroir.

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120 Years of Cézanne and Grenache

In 1895 Paul Cezanne was awarded his first solo exhibition at the tiny Gallérie Vollard on the Rue Laffitte in Paris. The 150 paintings were a revelation to artists and collectors, and secured Cezanne’s place as a leading painter of the time. But despite his first real commercial success, Cezanne, then 56, returned to live his final decade in his beloved Provence

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Honeysuckle and Apricot: Sauternes.

Sweet wines are rarely the focus of our posts. They can be tricky to pair with foods, and the market for them is modest in the US. But everyone should have at least one dessert wine in their arsenal; and if it’s going to be just one, it should be Sauternes.

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Saturday Recipe: Lobster in Sauternes

We first heard about this dish from an Eric Asimov column in the New York Times last year. Lobster isn’t quite the deal it was a few months ago (harbors in Maine have been iced-over), but it’s still a better buy than usual.

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Friday Reads: 5.20.15

A few of the articles on wine and food we enjoyed this week: a beekeeping video, fancy salts, notes on sulfites and headaches, and more.

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Pure Old-Vine Chablis.

Chardonnay is a chameleon. It grows nearly everywhere, and takes on the character of wherever it’s planted. It also means different things to different people. In the new world, a glass of Chardonnay is typically rich, buttery, and mouthfilling. In the old world, words like crisp, dry, light, and (sometimes) toasty are more accurate.

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New Syrah-Based Rhône

The Rhône Valley is a vast French wine-growing region, second only in size there to the Languedoc. Covering 175,000 acres and producing over 400 million bottles annually, there is tremendous variation among wines from the region. Even within the entry-level appellation “Côtes du Rhône,” 21 grape varieties are permitted, and styles range from hearty and dark to fruity and light.

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Dried Roses and Plum Jam.

We always enjoy hearing the stories behind vineyard names in France. Many refer to local geography, history, or flora, and often predate the vineyards themselves. Meursault’s “Ormeau” and “Genevrières” are named for the elm trees and juniper bushes that were once grewplanted there. Chassagne’s “Vide Bourse,” which translates roughly to “empty purse,” is found at the crossing of two ancient roads where highwaymen once lurked.

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