Anne Kjellgren @ Food Wine and Flavor, Author at Food Wine and Flavor

Sémillon: The Grape That’s Not Always Sweet (And Why You Should Care)

by Anne Kjellgren @ Food Wine and Flavor | Jan 27, 2026 | Bordeaux, Expand Your Palate, Sémillon, Varietals

Here’s what most people think when they hear “Sémillon”: sweet wine.

They think Sauternes. They think dessert. They think honey, apricots, and sticky golden liquid in tiny glasses.

And yes—Sémillon makes some of the world’s greatest dessert wines. But here’s what people don’t realize:

Sémillon isn’t sweet by default. It’s one of the most versatile white wine grapes in the world.

When made dry, Sémillon produces wines with waxy texture, citrus peel, stone fruit, and a rich, mouth-coating quality that makes it absolutely brilliant with food.

Let me show you why this grape deserves your attention—and why it’s worth seeking out beyond Bordeaux.

What Makes Sémillon Special?

Sémillon is a texture grape. While Sauvignon Blanc gives you brightness and aromatics, Sémillon gives you weight, richness, and structure.

It has:

Lower acidity than Sauvignon Blanc (which makes it rounder, softer)
Waxy, lanolin-like texture (think beeswax, candle wax—in a good way)
Flavors of lemon curd, green fig, white peach, and sometimes toast or nuts when aged
Incredible aging potential (especially in Bordeaux blends and Sauternes)

Sémillon is also prone to botrytis cinerea (noble rot), which is why it’s the foundation for Sauternes. But when harvested before botrytis sets in, it makes stunning dry wines that are rich without being heavy.

What actually matters: Sémillon isn’t a one-trick pony. It’s a serious, food-friendly grape that deserves attention beyond dessert wine.

Sémillon in Bordeaux: The Backbone of White Blends

In Bordeaux, Sémillon is blended with Sauvignon Blanc (and sometimes Muscadelle) to create Bordeaux Blanc—the classic dry white wine of the region.

The Sauvignon Blanc brings freshness, citrus, and lift. The Sémillon brings body, texture, and aging potential. Together, they’re balanced and complex in a way that neither grape achieves alone.

Some producers also bottle 100% Sémillon as a varietal wine, especially in regions like Pessac-Léognan and Graves. These wines tend to be richer, more textured, and built for aging.

If you find an aged white Bordeaux with significant Sémillon, you’ll notice:

Waxy, honeyed notes (but still dry)
Flavors of toasted nuts, citrus peel, and lanolin
A creamy, almost viscous texture
Incredible pairing potential with rich dishes

What actually matters: In Bordeaux, Sémillon is the secret weapon that gives white wines structure and longevity.

Sémillon in Australia: Hunter Valley

If Bordeaux is where Sémillon plays a supporting role, Australia’s Hunter Valley is where it’s the star.

Hunter Valley Sémillon is unlike any other white wine in the world. It’s picked early (to preserve acidity), bottled young and lean, and then aged for 5-10+ years to develop extraordinary complexity.

Young Hunter Valley Sémillon tastes:

Crisp, citrusy, almost neutral
High acid, light body
Lemon, lime, grass

Aged Hunter Valley Sémillon tastes:

Toasted nuts, honey, lanolin
Lemon curd, beeswax, brioche
Rich texture, but still bone-dry
Absolutely stunning with food

These wines are also some of the best values in fine wine. A 10-year-old Hunter Valley Sémillon might cost $25-40, while a comparable aged white Burgundy would be $100+.

What actually matters: Hunter Valley Sémillon ages like magic. If you can find a bottle with 5+ years on it, grab it.

Sémillon in Washington State

Washington State has also embraced Sémillon, especially in the Columbia Valley. Here, it’s often blended with Sauvignon Blanc (Bordeaux-style) or bottled on its own.

Washington Sémillon tends to be:

Riper and fruitier than Bordeaux
Fuller-bodied than Hunter Valley
Stone fruit, melon, fig, honey
Great with rich seafood dishes

Some producers also make late-harvest Sémillon similar to Sauternes, but the dry versions are where Washington really shines.

What actually matters: Washington Sémillon offers New World ripeness with Old World elegance—a great middle ground.

How to Enjoy Dry Sémillon

Sémillon is a food wine through and through. Its richness and texture make it perfect for dishes that would overwhelm lighter whites.

Pair dry Sémillon with:

Rich seafood: Lobster, crab, scallops, halibut in butter sauce
Roast chicken: The waxy texture mirrors the richness of poultry fat
Creamy pasta: Fettuccine Alfredo, carbonara, seafood risotto
Soft cheeses: Brie, Camembert, triple-cream cheeses
Root vegetables: Butternut squash, roasted carrots, parsnips (hint hint for this week’s pairing!)

The key is matching Sémillon’s richness and texture with foods that have similar weight.

Where to Find Good Sémillon

Bordeaux:

Look for Bordeaux Blanc with Sémillon in the blend
Or try a Pessac-Léognan white (often 50%+ Sémillon)
Producers: Château Carbonnieux, Domaine de Chevalier, Château Smith Haut Lafitte

Australia (Hunter Valley):

Look for bottles with 5+ years of age
Producers: Tyrrell’s, Brokenwood, McWilliam’s, Mount Pleasant

Washington State:

Look for Columbia Valley Sémillon
Producers: L’Ecole No. 41, Chateau Ste. Michelle, Novelty Hill

Price range: $15-40 for excellent quality

What to Try This Week:

Find a bottle of dry Sémillon—from Bordeaux, Hunter Valley, or Washington. Serve it slightly warmer than you would Sauvignon Blanc (around 50-55°F) to let the texture and complexity shine.

Pair it with something rich: roast chicken, creamy pasta, or this week’s featured pairing—butternut squash and chicken pot pie.

Notice the weight. Notice the waxy texture. Notice how it coats your palate and makes rich food taste even better.

That’s Sémillon. And it’s not sweet at all.

Cheers,
Anne 🍷

← Mindful January | Segment 5 | Creating Rituals for a Mindful Wine Lifestyle The Grocery Store Dinner That Tastes Like You Tried (Thanks to Wine) →

France: Champagne Wine Region – The Sparkling Jewel of France

France: The Loire – Amazing Wines for Absolutely Every Taste

Bordeaux: Left Bank – Native Home to Cabernet Sauvignon

Bordeaux: Right Bank – Native Home to Merlot

Bordeaux: Entre-Deux-Mers & Sauternes – Vibrant and Crisp vs Killer Lush White Wines

France: Burgundy – Beautifully Complex Wines that are Incredibly Easy to Adore

France: Beaujolais: A Light Red Wine Great for Picnics and Warm Weather Fare

France: Rhône Valley

Last Updated:

Post Created: Jan 28, 2026

Mindful January | Segment 5 | Creating Rituals for a Mindful Wine Lifestyle

by Anne Kjellgren @ Food Wine and Flavor | Jan 26, 2026 | Lifestyle, Mindful January

In today’s fast-paced world, maintaining a mindful lifestyle can be a game-changer for your overall well-being. At Food Wine and Flavor, we explore innovative ways to enjoy life’s pleasures—like turning a simple glass of wine into a self-care ritual. Discover how to stay healthy and mindful in personal lifestyle choices, and learn practical tips to create wine rituals that promote a healthy lifestyle and a healthy mind. Join us on this journey of intentional living, where every sip is a step towards deeper mindfulness and a more balanced life.

Welcome to the final week of Mindful January on Food Wine and Flavor! Over the past three weeks, we’ve explored how to see, smell, and taste wine with intention. This week, we’re focusing on something that might be the most important element of all: the people you share wine with and the places where you drink it.

Wine doesn’t exist in a vacuum. It exists in moments—shaped by who you’re with, where you are, and the stories behind the bottle.

This Week’s Practice: Notice Who You’re With & Where You Are

Wine tastes different when you’re alone vs. when you’re with friends.
It tastes different at a loud restaurant vs. a quiet dinner table.
It tastes different when you’re celebrating vs. when you’re just unwinding after a long day.

The same bottle can feel completely different depending on the people and the place.

That’s not a flaw. That’s part of what makes wine so interesting.

This week, I want you to pay attention to:

Who are you drinking with?
What’s the setting?
How does the company affect your experience of the wine?

The Stories Behind the Bottle

Often, when visiting a restaurant or wine shop, we select a wine, enjoy it, and move on. However, each bottle has a rich history waiting to be discovered. With the internet at our fingertips, we can easily explore the people and places behind every wine we drink.

This week, as we explore White Wines of Bordeaux, I want you to think about the stories behind these wines:

The winemakers in Entre-Deux-Mers crafting approachable, everyday whites
The producers in Sauternes who wait for noble rot to create liquid gold
The families who’ve been blending Sauvignon Blanc and Sémillon for generations

Wine becomes more meaningful when you know its story.

Create a Mindful Wine Ritual: Journaling People & Places

Mindfulness isn’t just for meditation—it can enhance every sip of wine. One of my favorite techniques is journaling your wine experience, but this week, we’re adding a new dimension: context.

Journaling Your Wine Experience: The Five S’s + Context

A great way to start is by using the five S’s as your guide, but this week, we’re adding who and where:

1. Title & Details
Write down the name of the wine, its vintage, and the producer.

Example: 2022 Bordeaux Blanc, Entre-Deux-Mers, Château [name]

2. Context (NEW!)
Note who you’re with and where you are.

Example: “Saturday night at home with my husband. Quiet dinner, just the two of us.” OR “Wine tasting with friends at [restaurant name]. Lively conversation, lots of laughter.”

3. Sight
Observe the wine’s appearance. Is it clear? Pale or medium in color? For a white Bordeaux, note the lemony-gold hues or the clarity of the pour.

4. Sniff
Take a moment to note the wine’s aromatics. With white Bordeaux, you might detect hints of lemon, grapefruit, green apple (from Sauvignon Blanc), and perhaps honeyed notes or fig (from Sémillon).

5. Swirl & Sniff Again
Swirl the wine gently to aerate it, then take another sniff. Notice how the aromas evolve.

6. Sip & Savor
Finally, evaluate the wine’s taste by considering its characteristics:

Acidity (is it crisp and refreshing?)
Alcohol (light, medium, or full-bodied?)
Texture (is there a waxy, creamy quality from Sémillon?)
Oak (or lack thereof)
Body (light and zippy or fuller and richer?)

Write down your impressions. Is the wine bright and acidic? Does it have a creamy texture with a hint of richness? These notes not only help you remember the wine later but also deepen your connection to the experience.

7. People & Place Reflection (NEW!)
Note how the setting affected your experience.

Examples:

“The wine felt lighter and more refreshing because we were outside on the patio.”
“The conversation made me pay less attention to the wine’s details, but I enjoyed it more because of who I was with.”
“Drinking this alone let me really focus on the flavors—I noticed the Sémillon’s waxy texture in a way I wouldn’t have in a group.”

Exploring White Bordeaux: A Case Study in Terroir & Story

Let’s use white Bordeaux as an example this week. If you’ve never explored white Bordeaux, here’s a tip: you might be missing one of France’s best-kept secrets.

White Bordeaux is one of the most versatile, food-friendly, and approachable categories in French wine. Depending on the region and blend, its profile can vary dramatically:

Entre-Deux-Mers: Crisp, fresh, affordable everyday whites—classic Sauvignon Blanc-Sémillon blends that pair beautifully with seafood, salads, and roast chicken.

Pessac-Léognan: More complex, age-worthy whites with richer texture and subtle oak influence.

Sauternes: Sweet, honeyed dessert wines made from grapes affected by noble rot—proof that Bordeaux has always known how to make world-class white wine.

The story behind these wines? Bordeaux has been blending Sauvignon Blanc and Sémillon for centuries. The two grapes complement each other perfectly: Sauvignon Blanc brings freshness and aromatics, while Sémillon adds body, texture, and aging potential.

But recently, there’s been a shift. Many producers are now bottling 100% Sauvignon Blanc to appeal to international markets that love crisp, bright whites. This is a departure from tradition—and it’s fascinating to watch the region evolve.

When you drink a white Bordeaux this week, think about:

The winemaker’s choice: blend or single varietal?
The terroir: how does the gravel soil affect the wine?
The history: centuries of tradition meeting modern trends

Wine becomes richer when you know its context.

Grow Your Wine Journey

By taking the time to jot down your wine notes—including who you’re with and where you are—you not only create a record of what you enjoy but also set the stage for a deeper understanding of how context shapes your wine experience.

Use these rituals as a form of self-care—an opportunity to slow down, reflect, and truly enjoy each glass.

For more guidance on exploring white Bordeaux, check out:

Sunday’s blog post: White Wines of Bordeaux guide
Tuesday’s blog post: Sémillon deep dive
Thursday’s pairing guide: Butternut squash + chicken pot pie + Sémillon

Under the Wine menu, you’ll also find detailed information on the major wine regions, building as we Expand Your Palate all year long. Not signed up? Read here: https://www.foodwineandflavor.com/

Join the Conversation

I encourage you to make mindful wine rituals a regular part of your wine journey. Whether you’re with a big group of friends or enjoying a quiet evening alone, take a moment to note your thoughts—on a napkin, in your phone, or in a dedicated journal.

This week, pay special attention to:

Who you’re sharing wine with
Where you are when you drink it
How the setting changes your experience
The stories behind the wines you choose

Share your mindful wine moments and discoveries with our community on social media using the hashtag #MindfulWithWine or share your takeaways and what you’re learning below in the Comments. And don’t forget to join our free VIP Facebook group for even deeper conversations about wine.

Wrapping Up Mindful January

This is the final week of Mindful January, and I hope these five segments have helped you slow down and appreciate wine in a new way.

Next month, we’ll continue building on this foundation—but without the formal “practice” structure. You’ve got the tools now. Time to use them.

Thank you for joining me on this exploration of mindful wine rituals. I hope these tips inspire you to continue the new year with intentionality and a deeper appreciation for the artistry of wine. 🍷

Cheers,
Anne

← The White Wines of Bordeaux You Need to Know (But Probably Don't) Sémillon: The Grape That's Not Always Sweet (And Why You Should Care) →

Mindful January – the Advantages of Exploring Wine with Blissful Intention

Mindful January | Segment 1 – Embrace Mindfulness and Intentionality

Mindful January | Segment 2 | Five S’s of Wine Tasting

Mindful January | Segment 3 | Mindful Pairings – Elevate Your Dining Experience

Mindful January | Segment 4 | Fascinating Wine Stories

France: The Loire – Amazing Wines for Absolutely Every Taste

Last Updated:

Post Created: Jan 6, 2023

The White Wines of Bordeaux You Need to Know (But Probably Don’t)

by Anne Kjellgren @ Food Wine and Flavor | Jan 25, 2026 | Bordeaux, Expand Your Palate, France, Sauvignon Blanc, Sémillon

When most people think of Bordeaux, they think red. Big, structured, age-worthy Cabernet blends from the Left Bank. Merlot-driven elegance from the Right Bank.

But here’s what they’re missing: Bordeaux makes extraordinary white wines.

And if you’ve never explored them, you’re in for a treat—because these wines are approachable, food-friendly, and surprisingly affordable. They’re the kind of wines that make you realize you don’t need to spend $75 on white Burgundy to experience elegance in a glass.

Let me introduce you to white Bordeaux. Not the complicated version. The version that actually matters.

Entre-Deux-Mers: The Heart of White Bordeaux

Entre-Deux-Mers sits between two rivers—the Dordogne and the Garonne—which is exactly what its name means: “between two seas.” (Purple area in the map above)

This is where Bordeaux’s everyday white wines come from. And by “everyday,” I don’t mean boring. I mean reliably delicious, food-friendly, and affordable—usually under $20.

The classic blend here is Sauvignon Blanc and Sémillon, sometimes with a touch of Muscadelle. Think crisp citrus, green apple, and subtle herbaceousness from the Sauvignon Blanc, balanced by the rounder, honeyed texture of Sémillon.

These wines are made for oysters, grilled fish, goat cheese salads, and roast chicken. They’re refreshing without being sharp, structured without being heavy.

What actually matters: Entre-Deux-Mers gives you white Bordeaux character at an accessible price. It’s your entry point into this category.

The Classic Bordeaux Blanc Blend

For decades, white Bordeaux was all about the blend. Sauvignon Blanc brought freshness and aromatics. Sémillon brought body, texture, and aging potential.

Together, they created wines that were more interesting than either grape alone—wines with layers, with structure, with the ability to evolve.

But trends change. And lately, there’s been a shift.

The Rise of Single-Varietal Sauvignon Blanc

In recent years, many Bordeaux producers have started bottling Sauvignon Blanc on its own, without blending in Sémillon.

Why? Because the market loves Sauvignon Blanc. New Zealand made it famous. Sancerre made it expensive. And Bordeaux realized they could make a more internationally recognizable style by highlighting the Sauvignon Blanc character rather than blending it away.

These wines are crisper, brighter, more aromatic—think grapefruit, lime zest, and fresh-cut grass. They’re made to drink young, and they’re designed to appeal to people who love vibrant, refreshing whites.

What actually matters: If you love crisp, zesty whites, look for Bordeaux Blanc labeled as 100% Sauvignon Blanc. If you want more complexity and texture, look for the traditional blend with Sémillon.

Sémillon: The Underrated Star

Let’s talk about Sémillon for a moment, because this grape deserves more attention than it gets.

Sémillon is the grape that gives white Bordeaux its backbone. It’s rounder, richer, more textured than Sauvignon Blanc. It ages beautifully. And it’s the foundation of some of the world’s greatest sweet wines—Sauternes and Barsac.

But Sémillon isn’t just for dessert wines. In dry white blends, it adds weight, honeyed notes, and a silky mouthfeel that makes the wine feel substantial without being heavy.

And here’s the thing most people don’t realize: Sémillon on its own can be stunning.

Look for dry Sémillon from Bordeaux, Australia (Hunter Valley), or even Washington State. These wines show waxy texture, lanolin, citrus peel, and stone fruit. They’re food wines through and through.

What actually matters: Sémillon isn’t sweet by default. It’s a versatile grape that adds richness and ageability to white Bordeaux.

Sauternes: Why It Matters in Bordeaux’s Original Ranking

We can’t talk about white Bordeaux without mentioning Sauternes—the region that produces some of the most revered dessert wines in the world.

In the famous 1855 Classification of Bordeaux, Sauternes was included alongside the great red wine estates. In fact, Château d’Yquem was given its own tier—Premier Cru Supérieur—a designation no other wine received.

Why does this matter? Because Bordeaux’s reputation for white wine wasn’t built on crisp, everyday whites. It was built on the extraordinary complexity and ageability of Sauternes—wines made from Sémillon affected by botrytis cinerea (noble rot), which concentrates sugars and creates flavors of honey, apricot, candied citrus, and marmalade.

Sauternes proves that Bordeaux knows how to make world-class white wine when it wants to. The region has always had the terroir, the expertise, and the grape varieties to produce extraordinary whites. It’s just that for most of the 20th century, the market wanted red.

What actually matters: Sauternes isn’t just a dessert wine category. It’s proof that Bordeaux’s white wine potential has always been there—and it still is.

How to Choose White Bordeaux

Here’s the simple framework:

If you want crisp and affordable: Look for Entre-Deux-Mers or Bordeaux Blanc (around $12-20)

If you want more complexity: Look for wines with Sémillon in the blend or aged white Bordeaux ($20-40)

If you love Sauvignon Blanc: Look for single-varietal bottlings from Bordeaux ($15-30)

If you want to splurge: Try a Pessac-Léognan white (the top tier for dry whites, $40+) or a half-bottle of Sauternes ($30-60)

White Bordeaux isn’t pretentious. It’s not intimidating. It’s just good wine that pairs beautifully with food and doesn’t require a second mortgage.

And if you’ve been sleeping on it because you thought Bordeaux was all about red wine—well, now you know better.

What to Try This Week:

Pick up a bottle of white Bordeaux—preferably something from Entre-Deux-Mers or a classic Sauvignon Blanc-Sémillon blend. Serve it with roast chicken, grilled fish, or a simple goat cheese salad.

Notice the balance. Notice the texture. Notice how it doesn’t scream for attention but quietly makes everything taste better.

That’s what white Bordeaux does best.

Cheers,
Anne 🍷

← Left Bank vs. Right Bank Flatbread Experiment Mindful January | Segment 5 | Creating Rituals for a Mindful Wine Lifestyle →

Expand Your Palate: One Sip At a Time Series

French Wine Regions: Gold Standard Quality for the Best Wines in the World

Bordeaux: Left Bank – Native Home to Cabernet Sauvignon

Bordeaux: Right Bank – Native Home to Merlot

Bordeaux: Entre-Deux-Mers & Sauternes – Vibrant and Crisp vs Killer Lush White Wines

Last Updated:

Post Created: Jan 25, 2026

Left Bank vs. Right Bank Flatbread Experiment

by Anne Kjellgren @ Food Wine and Flavor | Jan 24, 2026 | Appetizers, Bordeaux, Cabernet Sauvignon, Expand Your Palate, Food, Main Dishes, Merlot

Last week, I did something I’d been wanting to try for months: a side-by-side comparison of Left Bank vs. Right Bank Bordeaux with food.

Not in a stuffy tasting room. Not with a sommelier hovering. Just me, my husband, our 26-year-old son, two bottles of Bordeaux, and two homemade flatbreads.

The setup:

Left Bank: Pauillac (Cabernet Sauvignon-dominant)
Right Bank: Saint-Émilion (Merlot-driven)
Flatbread #1: Pepperoni with tomato sauce and mozzarella
Flatbread #2: Mushroom and thyme with white sauce

The goal: Taste each wine with each flatbread and see what worked—and what didn’t.

And honestly? It was one of the most fun wine experiments I’ve done in a long time.

What We Did

We kept it simple. No elaborate setup. No pretense. Just:

Pour both wines into neutral glasses (no labels visible)
Make both flatbreads fresh
Taste Wine 1 with Flatbread 1
Taste Wine 1 with Flatbread 2
Taste Wine 2 with Flatbread 1
Taste Wine 2 with Flatbread 2
Discuss what we noticed

No “right” answers. No studying beforehand. Just curiosity and taste buds.

This is what wine education should be: hands-on, delicious, and low-stakes.

What We Found

Left Bank Pauillac + Pepperoni Flatbread

This was the pairing I expected to work—and it did.

The Pauillac had:

Firm tannins
Black currant and cedar notes, some red cherry and a little smoke
Structured, grippy finish
That classic “Left Bank backbone”

The pepperoni flatbread had:

Rich tomato sauce (acidity)
Fatty pepperoni (needs tannins to cut through)
Savory, slightly spicy flavors

Why it worked:
The tannins in the Pauillac grabbed onto the fat from the pepperoni and mozzarella. The acidity in the tomato sauce echoed the wine’s structure. The savory, meaty flavors complemented the wine’s dark fruit and earthy notes.

It was textbook. It was classic. It was exactly what you’d expect from a Cabernet-dominant wine and a red-sauce, meat-topped pizza.

Our 26-year-old son’s take: “This is the best one.” (He’s a pepperoni loyalist.)

Left Bank Pauillac + Mushroom Flatbread

This is where it got interesting.

The mushroom flatbread had:

Creamy white sauce (ricotta and garlic)
Earthy mushrooms (sautéed with butter)
Fresh thyme
No tomato, no acidity

What happened:
The wine felt heavier. The tannins didn’t have anything to grab onto—no fat from cured meat, no acidity from tomato sauce. The earthy mushroom flavors kind of… disappeared next to the wine’s structure.

It wasn’t bad. But it wasn’t magical either.

My husband’s take: “The wine is fighting the food.”

My take: The Pauillac wanted something bolder. The delicate mushroom flavors got steamrolled.

Right Bank Saint-Émilion + Mushroom Flatbread

Now THIS was the surprise pairing that made the whole experiment worth it.

The Saint-Émilion had:

Softer tannins (Merlot-driven)
Plum, cherry, and subtle herbal notes
Rounder, more velvety texture
Less “grip,” more elegance

What happened:
The wine’s softness complemented the creamy white sauce. The earthy mushroom flavors echoed the wine’s subtle herbal notes instead of competing with them. The thyme in the flatbread brought out similar herbal qualities in the wine.

It felt harmonious. Balanced. Like the food and wine were having a conversation instead of an argument.

My husband’s take: “Oh wow. This is really good.”

My take: This is what pairing is supposed to feel like—when both the food and wine become more because of each other.

Right Bank Saint-Émilion + Pepperoni Flatbread

Honestly? This worked too.

The softer tannins in the Saint-Émilion weren’t as bold as the Pauillac, but the wine still had enough structure to handle the pepperoni. The fruit-forward character (plum, cherry) played nicely with the tomato sauce.

It wasn’t as “classic” as the Pauillac-pepperoni pairing, but it was approachable, easy-drinking, and delicious.

Our son’s take: “Still like the other one better, but this is good.”

My take: If you’re not a “big wine” person, this pairing would feel less intimidating. The Saint-Émilion doesn’t demand attention—it just quietly makes everything taste good.

What This Experiment Taught Me

1. Tannins need something to grab onto.

The Left Bank Pauillac (high tannins) needed fat, acidity, or protein to shine. Without it, the tannins felt out of place.

The Right Bank Saint-Émilion (softer tannins) was more forgiving. It worked with both flatbreads because it didn’t demand a specific pairing.

Lesson: If you’re serving a big, tannic wine, give it something substantial to work with. If you’re serving a softer, fruit-forward wine, you have more flexibility.

2. Earthiness echoes earthiness.

The mushroom and thyme flatbread brought out herbal, earthy notes in the Saint-Émilion that I wouldn’t have noticed otherwise.

Lesson: If your wine has earthy, herbal, or savory notes—pair it with food that has similar flavors. They amplify each other.

3. Classic pairings are classic for a reason.

Left Bank Bordeaux + red sauce and meat = it just works. There’s a reason this pairing has been around for centuries.

But that doesn’t mean you can’t experiment. Some of the best pairings happen when you break the rules.

4. Wine education doesn’t have to be formal.

We didn’t use a scoring system. We didn’t take formal tasting notes. We didn’t overthink it.

We just tasted, discussed, and enjoyed.

And honestly? That’s more valuable than memorizing tasting notes or studying appellations.

This is what wine is for: connection, curiosity, and a damn good meal.

Try This at Home

You don’t need fancy wines or elaborate recipes to do this experiment yourself.

Here’s the simple version:

Pick two wines that are different but related (Left Bank vs. Right Bank, Pinot Noir vs. Merlot, Chardonnay vs. Sauvignon Blanc)
Make or order two versions of the same food (two pizzas with different toppings, two pastas with different sauces, two cheeses)
Taste systematically: Wine 1 with Food 1, Wine 1 with Food 2, Wine 2 with Food 1, Wine 2 with Food 2
Talk about what you notice. No “right” answers. Just honest reactions.
Have fun. If it stops being fun, you’re overthinking it.

The Recipes

Want to try this experiment yourself?

Both recipes (below) are simple, quick, and designed to highlight different pairing principles. Make them both, open two bottles, and see what you discover.

Pepperoni pizza with a glass of Cabernet Sauvignon in the background

Pepperoni Flatbread with Tomato, Black Olive & Aged Cheese

Why this Works with Left Bank Bordeaux: Cabernet Sauvignon thrives on salt, fat, and umami. Tomato acidity, cured meat, olives, and aged cheese soften tannins while echoing the wine’s graphite, cedar, and dark fruit notes.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Appetizer, Main Course, Snack

Cuisine American

Servings

Equipment

Baking Pan
Pastry Brush

Ingredients

1 store-bought flatbread or naan
½ cup crushed tomatoes or simple marinara not sweet
¾ –1 cup shredded aged mozzarella or low-moisture mozzarella
¼ cup aged Gouda or Pecorino Romano finely grated
20 –25 slices pepperoni classic or cup-and-char
2 Tbsp black olives thinly sliced (Niçoise or Kalamata)
Olive oil
Freshly cracked black pepper
Optional: fresh oregano or thyme

Instructions

Prepare the base

Brush flatbread lightly with olive oil. Spread a thin layer of crushed tomatoes — less is more.

Add cheese

Scatter mozzarella evenly, then sprinkle aged Gouda or Pecorino for savory depth.

Top

Arrange pepperoni evenly; add olives. Finish with cracked pepper and herbs.

Bake

Bake at 425°F / 220°C for 10–12 minutes, until edges are crisp and pepperoni is slightly rendered.

Finish

Optional drizzle of olive oil after baking. Avoid chili oil or sugar — Bordeaux doesn’t need them.

Notes

Ingredients to Avoid with Left Bank Bordeaux

Sweet marinara sauces
Honey, hot honey, or balsamic glaze
Fresh mozzarella (too wet, too mild)
Overly spicy pepperoni

Smart Bordeaux-Friendly Tweaks

Swap olives for sautéed mushrooms if you're not an olive fan
Add a few anchovy fillets under the cheese (optional, but very Bordeaux)
Finish with arugula dressed lightly in olive oil (adds bitterness to tame tannins)

Keyword Aged Cheese, Flatbread, Pepperoni, Pizza

Tried this recipe?Let us know how it was!

Mushroom Flatbread with Thyme, Garlic & Fontina

Anne Kjellgren @ Food Wine and Flavor

Earthy mushrooms echo Merlot's savory side, while melted cheese and olive oil soften tannins without overwhelming the wine's fruit.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Course Appetizer, Main Course, Snack

Cuisine American

Servings