Wine Was Never Meant to Be Consumed Alone

Wine Was Never Meant to Be Consumed Alone

by | May 11, 2026 | Mindful Drinking, Savour the Good Stuff

Wine is one of the few foods in history that has almost always been consumed alongside something else.

This isn’t arbitrary. It’s structural.

Throughout most of wine’s history — in ancient Rome, in medieval France, in the farmhouse cellars of the Rhône — wine was part of a meal. It arrived at the table alongside food. It was poured in the context of conversation, hospitality, a shared experience.

It was never meant to be the main event. It was designed to be part of one.

We’ve drifted from that in modern wine culture. A glass of wine after work while standing at the kitchen counter is now completely normal — and I get it, because I’ve done exactly that. But what we’ve quietly lost in that habit is something worth noting.

When wine is separated from food, a few things happen.

You drink faster. There’s nothing anchoring the pace.

You notice less. The sensory context that makes wine interesting — how it changes with a bite, how it opens up alongside a meal — just isn’t there.

The glass becomes the whole experience. And it was built to be part of one.

Here’s the practical test I’d invite you to try this week. The next time you pour yourself a glass in the evening, add something to the table. Not a full meal. Not a production. Just something:

A slice of good cheese. A few crackers. A handful of olives. Something simple that you actually enjoy.

That’s it.

What you’ll likely notice: you slow down. You start tasting the wine differently – because your palate now has contrast to work with. The cheese changes the wine. The wine changes the cheese. Something clicks.

This is how wine was designed to be experienced. Not as a standalone thing you consume, but as part of a moment you’re in.

The shift is small. The difference is real.

Next week: what happens when you bring actual attention to that moment — and why your palate expands faster than you’d expect.

Continue Exploring

If this resonated, you might also enjoy:

What Role Is Your Glass Actually Playing?

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Post Created:  May 11, 2026

Recipe: Rich Egg Yolk Pasta Dough

Recipe: Rich Egg Yolk Pasta Dough

by | May 7, 2026 | Main Dishes, Recipes, Side Dishes

Rich Egg Yolk Pasta Dough

Anne Kjellgren
Michael Symon's Egg Pasta Dough (Cut Wide for Braised Dishes)
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Prep Time 10 minutes
Dough resting — hands-off 30 minutes
Total Time 45 minutes
Course Main Course, Pasta, Side Dish
Cuisine Italian, Vegetarian

Ingredients
  

Group 1: The Dough

  • 2 cups '00' flour or all-purpose flour, plus more for dusting
  • 10 large egg yolks
  • 1 tablespoon extra virgin olive oil
  • Water as needed

Group 2: To Finish

  • 1 tablespoon unsalted butter
  • Flaky sea salt
  • Fresh flat-leaf parsley roughly chopped — optional

Instructions
 

Make the Dough

  • Combine the flour and egg yolks in the bowl of a stand mixer fitted with the paddle attachment. Add the olive oil.
  • Mix on low speed until the dough begins to come together. If the mixture looks too dry and crumbly, add water one teaspoon at a time until the dough begins to form.
  • Once the dough has come together, switch to the dough hook. Mix on medium speed until the dough is smooth, elastic, and clears the sides of the bowl — about 4–5 minutes. If it is still sticking to the sides, add a small amount of flour; if it seems stiff and dry, add water a teaspoon at a time.
  • Remove the dough from the bowl, shape into a ball, and wrap tightly in plastic wrap. Rest at room temperature for at least 30 minutes. The dough will relax and become noticeably easier to roll.

Roll, Cut & Cook

  • Divide the rested dough into thirds. Keep the pieces you are not working with wrapped so they do not dry out.
  • Flatten one piece with your palm and run it through a pasta machine on the widest setting. Fold the sheet in thirds and run it through again. Repeat 2–3 times until the sheet is smooth.
  • Continue passing the dough through progressively narrower settings until you reach the desired thickness — setting 4 or 5 on a standard machine for wide noodles suited to a braise. The sheet should be thin but not translucent.
  • Cut the sheets into wide noodles approximately 2 cm (¾ inch) wide, using a knife or pizza wheel. Drape the cut noodles over a dowel or lay flat on a lightly floured tray.
  • To cook: bring a large pot of generously salted water to a rolling boil. Add the noodles and cook for 2–3 minutes, tasting at 2 minutes — they should be tender with a slight resistance at the center. Drain, reserving a cup of pasta water.
  • Toss the drained noodles immediately with a tablespoon of butter and a splash of pasta water if needed to prevent sticking. Season with flaky salt. Serve at once alongside the Coq au Riesling.

Notes

Attribution: This pasta dough is Michael Symon's Egg Pasta Dough — 2 cups '00' flour, 10 large egg yolks, 1 tablespoon extra virgin olive oil, and water as needed, mixed in a stand mixer. Anne's modification: cut into wide noodles rather than fettuccine or ravioli, to suit the Coq au Riesling braise.
Why 10 egg yolks: Symon's recipe uses only yolks — no whole eggs — which produces a dough that is noticeably richer, more golden, and more silky than standard egg pasta. The extra fat from the yolks gives the noodle a luxurious texture that holds up particularly well under a cream sauce. This is not a substitution you want to shortcut.
'00' flour vs. all-purpose: '00' flour is milled more finely than all-purpose and produces a smoother, more tender dough. If you cannot find it, all-purpose works — the texture will be slightly less silky but the result is still excellent. Do not use bread flour; the higher protein content makes the dough too elastic and difficult to roll.
The rest is not optional: 30 minutes at room temperature allows the gluten to relax fully. Dough that has not rested will spring back when you try to roll it. If you are making this ahead, wrap tightly and refrigerate for up to overnight — bring back to room temperature for 15 minutes before rolling.
On thickness: For pairing with a braise, setting 4 on a standard pasta machine gives a noodle with enough body to absorb the sauce without going soft. Setting 5 or 6 produces a thinner noodle better suited to fettuccine or lighter sauces.
Make-ahead: Cut noodles can be dried completely (1–2 hours until fully dry to the touch) and stored in an airtight container for up to 2 days, or frozen on a tray and then bagged — cook from frozen, adding 1 minute to the cooking time.
Wine Note: Fresh egg pasta is a blank canvas — the wine pairing belongs to the sauce or dish it accompanies, not to the noodle itself. If you are serving this alongside Coq au Riesling, see that recipe for the pairing guidance. If you are serving the noodles simply — tossed in butter, with perhaps a grating of Parmesan and a handful of herbs — the wine follows the butter. A good Burgundian Chardonnay or a white Burgundy from the Mâcon is the natural choice: the richness of the egg yolk pasta echoes the wine's body, and the butter connects them. For a cream or mushroom sauce, the same logic applies. For a tomato-based sauce, reach for a medium-bodied red — a Barbera, a lighter Côtes du Rhône, or a good Beaujolais cru. The pasta will follow wherever the sauce leads.
Keyword 00 flour pasta, egg yolk noodles, egg yolk pasta dough, French braised pasta side, fresh egg pasta, fresh pasta noodles, fresh pasta with egg yolks, homemade egg noodles, homemade pasta recipe, homemade wide noodles, how to make egg noodles, Michael Symon pasta, pappardelle-style noodles, pasta dough from scratch, pasta for braised dishes, pasta for Coq au Riesling, pasta machine noodles, rich egg pasta, stand mixer pasta dough, wide pasta noodles
Tried this recipe?Let us know how it was!

My husband is known for his amazing homemade pasta, and after decades of experimenting, he swears this recipe from Michael Symon is the most tender, flavorful pasta he’s ever made – and I have to agree. The richness of the egg yolks – well, you may never go back to “regular” pasta. If you have the inclination to make your own, this one’s a keeper.

You can find more about using this recipe and wine pairing:

Coq au Riesling: The Dish That Teaches a Region

What Role Is Your Glass Actually Playing?

What Role Is Your Glass Actually Playing?

by | May 4, 2026 | Mindful Drinking, Savour the Good Stuff

May is Mental Health Awareness Month, and the wine world has a complicated relationship with that conversation.

We talk about wine as relaxation. As reward. As the thing you pour after a hard day. And there’s nothing wrong with any of that — except when we stop noticing which version of “relaxation” we’re actually after.

Here’s what I mean.

There’s a version of enjoying wine that enhances presence. You pour a glass, sit down with a meal or a person you care about, and the wine makes the moment better. You notice more. You slow down. The experience is fuller.

And there’s a version that replaces presence. You pour a glass to check out. To quiet the noise. To get through the evening.

I’m not making a judgment about either. We’re human. Both happen.

But I think most people — if they’re honest — have never actually asked the question: which one is this, right now?

Wine as enhancement. Or wine as escape.

The difference isn’t the wine in your glass. It’s the awareness you bring to it.

When wine is working as an enhancer, something specific happens: you slow down. You notice what you’re tasting. You become more present, not less. The wine becomes part of an experience rather than a shortcut away from one.

When it’s working as an escape, the opposite is true. You’re not really tasting anything. You’re not really there. The glass is just doing a job.

Here’s why I think this matters for Mental Health Month specifically: a lot of the wine culture we’ve built — the memes about mommy wine, the social shorthand of “I need a drink” — conflates both of these. It normalizes one without distinguishing between them. And that makes it harder to notice which one you’re in.

I’m not anti-escape. I’m pro-awareness.

Because when you start noticing what role your glass is actually playing, something shifts. You start making choices instead of just reaching for habit. And that’s where wine gets genuinely interesting — when it becomes intentional.

This month, I’m sharing four ideas about how to experience wine more fully. Not to drink more. Not to drink less. But to actually be there when you do.

What role does your glass play most often? I’d genuinely love to know.

Continue Exploring

If this resonated, you might also enjoy:

An Open Letter to Wine Lovers: It’s Not About Finding the ONE Wine

 

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Post Created:  May 4, 2026

Mâcon & Spring Fish: A Pairing for the Season

Mâcon & Spring Fish: A Pairing for the Season

by | Mar 26, 2026 | Burgundy, Chardonnay, Expand Your Palate, Pairings

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, something that tastes of where we are headed rather than where we have been. Salmon with spring herbs. Pan-seared trout. Halibut with something bright alongside.

 

Mâcon is the wine for this moment. Not the austere, mineral precision of Chablis — that is a colder table wine, a winter wine in its bones. Mâcon is generous and round and just warm enough to feel like spring itself. It bridges the season without forcing the issue. (Pouilly-Fuisse is a higher-end Mâcon. The more detail on the label [longer or more specific], the better the wine, generally)

Why This Pairing Works

Weight matching weight. Spring fish — salmon, trout, halibut — are medium-bodied proteins. Not as delicate as sole or sea bass, not as rich as tuna or swordfish. Mâcon’s medium body matches them precisely. A Chablis would feel too lean alongside salmon’s richness; an oaked California Chardonnay would overwhelm the fish entirely. Mâcon finds the middle ground.

 

Acidity and richness. Mâcon’s acidity — rounder than Chablis, brighter than an oaked Chardonnay — cuts through the natural fat in salmon and trout, refreshing the palate between bites. This is the same function lemon juice performs when squeezed over fish, but with more complexity and without the sharpness.

 

Fruit and herbs. The stone fruit and ripe apple notes in a good Mâcon-Villages or Pouilly-Fuissé harmonise with the fresh herbs — tarragon, dill, chervil, parsley — that suit spring fish preparations. The wine and the seasoning speak the same flavour language.

 

No oak competition. Most Mâcon is unoaked or lightly oaked, which means no vanilla or toast flavours competing with the delicate flesh of the fish. The wine stays clean and complementary rather than dominant.

 

The Fish and How to Prepare It

Salmon. Pan-seared with a herb butter — tarragon, lemon, a little shallot — is the natural preparation. The fat in the salmon makes the Mâcon taste rounder; the wine’s acidity cuts the richness and keeps each bite fresh. Pouilly-Fuissé works particularly well here — the limestone mineral note in the wine echoes the oceanic quality of the fish.

 

Trout. More delicate than salmon, with a clean, slightly nutty flavour that suits Mâcon-Villages perfectly. A simple preparation — pan-fried in brown butter with almonds and lemon — is all it needs. The wine should be straightforward and fresh to match the trout’s lightness.

 

Halibut. Firm, clean, mild. The least fatty of the three, which means it welcomes a slightly more substantial wine — a Saint-Véran or a Pouilly-Fuissé rather than a basic Mâcon AOP. A spring vegetable preparation alongside — asparagus, peas, spring onions — works beautifully.

 

Avoid: Heavy cream sauces, very spicy preparations, or anything with strong competing flavours (heavy garlic, fermented ingredients). Mâcon is not built to fight. It is built to harmonise.

 

Check Out How We Did Ours: 

 

Pan-Seared Tilapia with White Wine Garlic Cream Sauce

Anne Kjellgren @ Food Wine and Flavor
A weeknight fish dinner thatearns its place at the table. The sauce builds in the same pan — white winelifting the garlic, cream smoothing the edges, lemon keeping it honest. Readyin 25 minutes. Made for a glass of Mâcon.
No ratings yet
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, French

Ingredients
  

For the Fish

  • 4 skinless tilapia fillets
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste

For the White Wine Garlic Cream Sauce

  • 1 tablespoon unsalted butter
  • 3 garlic cloves grated or minced
  • 1 teaspoon Italian seasoning
  • ¼ cup dry white wine Mâcon-Villages or similar unoaked Chardonnay (whatever you're drinking)
  • ¾ cup low-sodium chicken broth or stock
  • 1 cup heavy cream or half and half, warmed
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh flat-leaf parsley chopped, for garnish

Instructions
 

Instructions

    Prep

    • Warm the cream gently in a small saucepan or microwave before you begin — adding cold cream to a hot pan is what causes curdling. Grate or mince the garlic and set aside.

    Sear the Fish

    • Pat the tilapia fillets dry with paper towels — this is what gives you a proper sear rather than steam. Season both sides generously with salt and pepper.
    • Heat the olive oil and butter in a large skillet over medium heat until the butter foams and subsides. Add the fillets and cook undisturbed for 3 minutes per side, until golden and just cooked through. Remove from the pan and set aside on a warm plate.

    Build the Sauce

    • In the same skillet over medium heat, melt the butter. Add the garlic and sauté for about 1 minute, stirring, until fragrant but not browned. Add the Italian seasoning and stir to toast the herbs for 30 seconds.
    • Pour in the white wine first, letting it bubble and lift any browned bits from the pan. Then add the chicken broth. Bring to a boil, then simmer for 5 minutes until the liquid reduces by about one-third. This is where the flavour concentrates.
    • Reduce heat to medium-low. Slowly pour in the warmed cream, whisking continuously — don’t walk away — until the sauce is smooth and silky. Stir in the lemon juice. Taste and adjust salt and pepper as needed.

    Serve

    • Return the fillets to the pan and spoon the sauce generously over them, or plate the fish and pour the sauce over at the table. Scatter the chopped parsley over the top. Serve immediately with steamed vegetables, rice, or crusty bread to catch every drop of the sauce.

    Notes

    Notes

    • The wine matters here. Use a Mâcon-Villages or any unoaked Chardonnay you’d be happy to drink alongside the dish — the sauce will taste exactly like what you pour into it. Avoid anything heavily oaked, which muddies the brightness.
    • Warm the cream first. Cold cream added to a hot pan is the primary cause of curdling. Thirty seconds in the microwave is all it takes.
    • Don’t rush the reduction. The 5-minute simmer after adding the wine and broth is where the acidity mellows and the garlic sweetens. Cutting it short leaves the sauce thin.
    • To thicken the sauce further: Mix 1 tablespoon cornstarch with 3 tablespoons cold water into a slurry. Add to the sauce and simmer 5 minutes more.
    • Fish options: This sauce works equally well with sole, flounder, or a thin salmon fillet. Adjust cook time slightly for thicker cuts.
    • Swap options: Fresh garlic can be replaced with 1 teaspoon garlic powder. Italian seasoning can be replaced with ½ teaspoon dried thyme — or use fresh herbs and double the quantity.
    Wine Pairing Note This dish was built around a glass of Mâcon-Villages. The same wine in your glass goes into the sauce — a simple principle that connects the plate and the pour in a way that feels inevitable rather than calculated. The wine’s bright acidity cuts through the cream; the cream softens the wine’s edges. Both are better for it. A Pouilly-Fuissé elevates the experience without overcomplicating it. If you’d like something slightly leaner, a Saint-Véran works beautifully here as well.
    Keyword capers, fish, garlic, Lemon, salmon, tilapia, trout, white wine sauce
    Tried this recipe?Let us know how it was!

    What to Buy and How to Serve It

    Mâcon-Villages or Saint-Véran for everyday; Pouilly-Fuissé for the more considered meal

    Serve at 50–54°F — cooler than room temperature, warmer than you’d serve Chablis. This is not a wine that needs to be cold; it needs to be cool enough to stay fresh but warm enough to show its fruit. In practice: thirty minutes in the refrigerator before serving if it has been at room temperature, or fifteen minutes out of the refrigerator if it has been fully chilled.

    The practice this week: pour the Mâcon before the fish arrives. Taste it alone. Notice how much more immediately welcoming it is than the Chablis from last week — if you have a memory of that wine, the contrast will be striking. Then taste it with the first bite of fish. Notice how both settle into each other, neither competing, neither diminishing.

    That ease is what Mâcon does. It is a wine designed to be at the table, not to be contemplated. Pour it. Eat. Enjoy the season.

     

    Coming next Thursday: Burgundy Pinot Noir and roast lamb — a pairing timed perfectly for the Easter weekend. One to plan ahead for.

     

    Share what you poured in our community. 👉 Click here → Expand Your Palate Community

    Continue Exploring

    If this resonated, you might also enjoy:

    Mâcon: Where Chardonnay Becomes Generous

    Chardonnay’s Full Range: From Chablis to Côte de Beaune

    Chardonnay: The Foundation Grape, and Why Chablis Is Only the Beginning

     

     

    Last Updated:

    Post Created:  Mar 26, 2026

    Gamay & the St. Patrick’s Day Table: Plan Ahead

    Gamay & the St. Patrick’s Day Table: Plan Ahead

    by | Mar 12, 2026 | Expand Your Palate, Gamay, Main Dishes, Pairings

    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 Thursday on purpose: you need a few days to find the wine.

     

    The wine is Beaujolais. Specifically, a Beaujolais Cru — one of the ten named villages in the northern part of the appellation where Gamay, grown on granite and schist soils, produces something considerably more interesting than most people expect.

     

    Here’s why it works, and what to buy before the holiday.

     

    Why Gamay at a St. Patrick’s Day Table

    The food at a St. Patrick’s Day table — corned beef, cabbage, Reuben sandwiches, braised meats, root vegetables — shares a set of characteristics that make wine pairing surprisingly specific. The dishes tend to be:

     

    • Salty — corned beef is brine-cured; the Reuben adds sauerkraut and Swiss
    • Fatty — braised meats and rich sandwich builds carry significant fat
    • Acidic — sauerkraut, mustard, and cabbage bring brightness and tang
    • Savoury — the umami depth of slow-cooked meat, caraway, and fermented things

     

    A high-tannin wine — Cabernet Sauvignon, Malbec, big Syrah — will clash with the salt and the sauerkraut’s acidity, making the tannins taste bitter and the food taste metallic. A thin, sweet wine will disappear beside the richness.

     

    Gamay, with its low tannins, high acidity, and bright fruit, navigates all of this cleanly. The acidity matches the acidity in the food. The low tannins do not fight the salt. The fruit provides contrast to the savoury depth. The wine is light enough not to overwhelm cabbage and carrots, structured enough to stand beside corned beef.

     

    It is, practically speaking, one of the most food-compatible red wines you can pour at a celebration table that includes several different dishes.

     

    The Reuben, Specifically

    A Reuben is a study in contrasts: salty corned beef or pastrami, tangy sauerkraut, creamy Swiss cheese, the slight sweetness of Russian or Thousand Island dressing, the toasted bread. It is a lot happening at once.

    Gamay’s high acidity acts as a palate cleanser between bites — the same function that sparkling water serves, but with considerably more pleasure. The wine’s cherry and raspberry fruit provides a clean counterpoint to the richness of the meat and cheese without competing with the tangy notes of the sauerkraut. The low tannins mean nothing in the wine fights the salt.

    A Brouilly or Fleurie — the fruitier, more approachable Crus — works particularly well here. Save the more structured Morgon or Moulin-à-Vent for the corned beef dinner, where the food has enough weight to meet the wine’s greater depth.

     

    photograph of a Rueben sandwich cut in half and open-faced. Dark rye bread and piles of sliced corned beef, sauerkraut, swiss cheese and Russian dressing dripping down to the wood board.

    Rueben Sandwich

    Enjoy 🍀 St. Patrick's Day Feature + Classic Lyonnaise Pairing
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Irish

    Ingredients
      

    Ingredients:

    • 8 slices marble or dark rye bread
    • 1 lb deli-sliced corned beef
    • 8 slices Swiss cheese
    • 1 cup sauerkraut lightly squeezed dry in paper towels
    • ½ cup Russian dressing recipe below or bottled
    • 4 tbsp unsalted butter room temperature

    Russian Dressing (Quick Homemade):

    • ½ cup mayonnaise
    • 2 tbsp ketchup
    • 1 tbsp prepared horseradish
    • 1 tsp Worcestershire sauce
    • ½ tsp smoked paprika
    • Salt and pepper to taste

    Instructions
     

    Instructions:

    • Mix all Russian dressing ingredients together and refrigerate until ready to use.
    • Lay out bread slices and spread Russian dressing generously on one side of each slice.
    • Layer corned beef, Swiss cheese, and sauerkraut on four of the slices. Top with remaining bread, dressing side down.
    • Butter the outside of each sandwich on both sides.
    • Heat a skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
    • Slice diagonally and serve immediately.

    Notes

    About the Wine: Beaujolais Cru (Morgon, Fleurie, Moulin-à-Vent, Brouilly) offers bright acidity, low tannins, and red fruit character. Reach for Morgon or Régnié for the Reuben — their earthiness mirrors the umami of cured beef beautifully.
    Can't find those crus specifically, no worries, the acidity of the sauerkraut and dressing is tamed beautifully by a Beaujolais Cru's bright fruit, while the wine's low tannins won't clash with the briny corned beef.
    Keyword Corned Beef, Rye, Sandwich, Sauerkraut
    Tried this recipe?Let us know how it was!

     

    The Corned Beef Dinner

    A traditional corned beef and cabbage dinner is gentler on wine than the Reuben — more savoury than salty, the vegetables providing freshness, the meat tender and mild from its long braise. A Morgon or Moulin-à-Vent with a few years of age is excellent here: the wine’s earthiness echoes the savoury depth of the meat, the acidity lifts what could otherwise be a heavy plate, and the structure holds through a long, leisurely meal.

     

    If you are serving a Reuben casserole — the layered, baked version — the richness increases and a slightly more structured Cru becomes the better choice.

     

    What to Buy and Where to Find It

    Beaujolais Crus are increasingly available at well-stocked wine shops and online retailers. The names to look for on the label: Brouilly, Fleurie, Morgon, Moulin-à-Vent, Chiroubles, Régnié, Saint-Amour, Julienas, Chenas, Côte de Brouilly. Any of the ten will serve the St. Patrick’s Day table well.

     

    Budget $18 to $35 for a Cru that will genuinely impress. At Total Wine, Wine.com, or your local independent wine shop, tell them: “I’m looking for a Beaujolais Cru, not Nouveau — something from Morgon or Brouilly if you have it.” That sentence will get you exactly what you need.

     

    The Planning Principle

    Holiday wine pairings reward a small amount of advance thought. The wine that works best for your St. Patrick’s Day table is not the bottle you grab on the way to the party — it is the one you pick up this weekend, having spent five minutes with a framework that tells you what to look for.

     

    This is what wine education is for. Not the memorisation of appellations or the performance of expertise — but the practical ability to arrive at any table with the right bottle and the quiet satisfaction of knowing why it works.

     

    Làinte. Cheers. Share what you pour in our community. [LINK]

     

    Sláinte.

    Continue Exploring

    If this resonated, you might also enjoy:

    Beaujolais: Not What You Think

    Gamay: The Grape That Deserves a Second Look

    Last Updated:

    Post Created:  Mar 12, 2026