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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,...
Beaujolais: Not What You Think
In November, I stood in a Beaujolais vineyard the day before Nouveau. The winery was already humming with preparation — the barrels, the celebration logistics, the anticipation that builds in a region that turns a single Thursday in November into a global event. My...
Salt & Vinegar Chips + Sancerre: The Acid Test
There is a bag of kettle-cooked salt-and-vinegar chips on the counter. There is a glass of Sancerre in your hand. You’re skeptical. That’s the right instinct — and also completely wrong. This is not a pairing born of accident or irony. It works on chemistry. Once you...
Sancerre + the Poke Bowl: An Unexpected Conversation
The poke bowl arrived in mainland consciousness roughly a decade ago, migrating from Hawaiian tradition into the mainstream with the speed that food trends sometimes travel. A bowl of sushi-grade fish, rice, avocado, sesame oil, soy, something pickled, something...
Sauvignon Blanc: The Grape That Travels
Sauvignon Blanc is, in one sense, a very predictable grape. You know what you are getting: crisp acidity, aromatic, herbaceous, refreshing. It does not age like Chardonnay or mystify like Riesling. It is approachable and consistent. Except when it isn’t. Sancerre —...
Sancerre: Where Sauvignon Blanc Becomes Something Else
If you have been drinking Sauvignon Blanc for years — New Zealand, California, the reliable crispness you reach for on a warm afternoon — Sancerre will do something unexpected. It will taste like something else entirely. The grape is the same. The difference is the...
The Pairing Nobody Expects (But Everyone Should Try): Goat Cheese Beet Salad with Cabernet Franc
Let me tell you about a pairing that surprises people every single time. Goat cheese and beet salad feels like white wine territory. It's fresh, it's light, it's green-adjacent. Most people reach for a Sancerre or a Sauvignon Blanc — and honestly, that's a lovely...
Herbed Pork Loin & Loire Reds: A Natural Pairing
There are pairings that work. And then there are pairings that seem to have been arranged by the land itself. Herbed pork loin and Loire Cabernet Franc is the second kind. The people of Touraine raised pigs and grew herbs and made Cabernet Franc for centuries, and at...
Why I Share Wine the Way I Do — And Why Pattern Recognition Changes Everything About Pairing
Everything I know about wine, I learned before I ever tasted it. And that's exactly why I can share it the way I do. I grew up learning to play piano, then trombone, then bass guitar. And somewhere along the way, something clicked that changed how I see almost...
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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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