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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...
Cabernet Franc: The Quiet Noble
Most people have heard of Cabernet Sauvignon. Fewer have heard of Cabernet Franc. What almost no one knows — until they do, and then it reshapes how they think about wine — is that Cabernet Franc is the parent. Cabernet Sauvignon is a natural crossing: Cabernet Franc,...
Touraine: Where the Loire Finds Its Voice
There is a moment, usually somewhere in mid-autumn, when the Loire Valley exhales. The harvest is in. The river goes quiet. And the wines coaxed from schist and tuffeau and clay begin to settle into themselves — slowly, without hurry, the way everything in Touraine...
Smoked Trout Mousse: A Savennières & Muscadet Love Story
A few weeks ago, we explored Savennières—rich, complex Chenin Blanc from the Loire Valley. This week, we’ve been discovering the Pays Nantais and Muscadet—crisp, mineral-driven whites from where the Loire meets the Atlantic. Today, we’re connecting these two Loire...
Muscadet: The Misunderstood White Wine Worth Discovering
Let’s talk about Muscadet—one of France’s most misunderstood white wines. If you’ve heard of Muscadet at all, it was probably in the context of oysters. “Order Muscadet with oysters,” they say, and you do, and it’s… fine. Pleasant. Crisp. Forgettable. And then you...
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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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