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Pinot Noir: The Grape That Demands Respect
Pinot Noir is the most difficult major red grape in the world to grow. This is not a provocation. It is a well-established viticultural fact. Pinot Noir is thin-skinned and therefore vulnerable to frost, rot, and disease. It buds early, which exposes it to...
Burgundy Pinot Noir: The Red Side of the Greatest Wine Region on Earth
We are spending three weeks in Burgundy — the region, the white wines, the Chardonnay map from Chablis to Côte de Beaune. This week we turn to the red side. One grape. One region. A range that extends from approachable, honest, genuinely affordable wines to some of...
Mâcon & Spring Fish: A Pairing for the Season
There is a moment in early spring when the food on the table starts to change. The braises and the root vegetables and the things that sustained you through winter begin to feel like too much. What the season is asking for instead is something lighter,...
Chardonnay’s Full Range: From Chablis to Côte de Beaune
Last week, Chablis. Last Sunday, Mâcon. The same grape. The same region, technically. Almost nothing else in common. This is the Chardonnay education — and it is one of the most useful frameworks in wine. Once you understand what makes these two expressions so...
Mâcon: Where Chardonnay Becomes Generous
Last week: Chablis. Cool, mineral, unoaked, austere. The kind of wine that asks something of you before it gives anything back. This week: Mâcon. The other end of the White Burgundy conversation. Mâcon sits in the southernmost white wine district of Burgundy,...
Chablis & Crab Legs: When the Wine and the Sea Find Each Other
Last week was celebratory. Green beer, corned beef, the particular warmth of a holiday table that asks nothing of you except to show up and enjoy it. This week we slow down. We pour something cool and mineral and precise, and we pair it with something from the...
Chardonnay: The Foundation Grape, and Why Chablis Is Only the Beginning
Chardonnay is the most malleable white grape in the world. This is both its gift and the source of considerable confusion. A Chablis and a Napa Valley Chardonnay can be so different in colour, aroma, texture, and flavour that tasting them side by side without knowing...
Burgundy: The Region That Changes How You Think About Wine
In November, I stood in the courtyard of the Hospices de Beaune the day before the auction. The setup was already underway — the barrels arranged, the logistics of one of the world’s oldest wine charity events taking shape around us. I had known about this auction for...
Gamay & the St. Patrick’s Day Table: Plan Ahead
St. Patrick’s Day is next week. If you are planning a corned beef dinner, a Reuben sandwich, a Reuben casserole, or simply a gathering that calls for something better than whatever green beer has been volunteered — this post is for you. And it is arriving...
Gamay: The Grape That Deserves a Second Look
In 1395, Philip the Bold, Duke of Burgundy, issued an edict banning Gamay from the region entirely. He called it “a very bad and disloyal plant.” It was not a bad plant. It was the wrong plant for Burgundy’s Pinot Noir ambitions. Gamay was productive, generous,...
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Meet Anne
Meet your guide through Food Wine and Flavor. Anne holds WSET3, CSW, FWS (French Wine Scholar) and CSWS (Certified Sherry Wines Specialist) certifications as well as a passion for Savoring the Good Stuff!
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