Tomatoes have always been one of our favorite parts of summer. Whether raw and chopped into a bruschetta, baked into a tart, or cooked down into a rich tomato sauce, an in-season tomato is an entirely different fruit from the out-of season variety. For tomato inspiration, check out this list.
Jean-Louis and Chantal Amiot are a charming couple. Together with Jean-Louisâs brother Didier, they make wine in the tiny town of Morey-St-Denis, in the heart of Burgundy. Theyâre kind, warm, and welcoming; and they happen to be exceptional winemakers.
Pomerol is Bordeaux on a Burgundy scale. The small right bank appellation covers less than three square miles, and is home to only 150 winemakers. But the wines of Pomerol are anything but small. In his landmark World Atlas of Wine, Hugh Johnson calls Pomerol ârichest, most velvety and instantly appealing form of red Bordeaux.â
We do lots of grilling in the summer. For nice cuts of meat we suggest fancier red Burgundies or Bordeaux — something complex to sit with and enjoy slowly. But for simpler fare — burgers, shish kabob, vegetables, chicken, steak tips, etc — we like reds that arenât too complicated.
Thomas Morey makes some of the most delicate white Burgundies we know. Far from the rich, opulent style of the past decades, Moreyâs Chassagnes are refined, subtle, and sophisticated. Burgundy expert Jasper Morris MW calls them âvery pure, precise and elegant,â as well as âexcellent.â
The Loire Valley is known as the Garden of France. Its lush rolling hillsides produce nearly every type of wine, from dry to sweet, light to dark, and white to red to sparkling to rosĂ©. One of regionâs most distinct styles is an unoaked, juicy Cabernet Franc from the central Loire Valley.
RosĂ© has exploded in popularity over the last few years. Open a well chilled bottle on a muggy August afternoon, and its appeal isnât hard to find. With the market continuing to grow at 30-40% year over year, consumers around the world have imposed higher standards, and the quality of rosĂ© has risen.
Oysters are a common sight at French markets. Huitres are a natural pairing for wine, in both the gustatory and philosophical senses. Just like wine, theyâre an expression of terroir (or merrior, if you like) whose character changes with their origin. And in matters gustatory, well, itâs a match made in heaven.
Champagne is a complicated place. Since its early days the region has been inseparably linked to a sense of glamour and marketing. It can be easy to lose track of quality and distinctiveness amid Champagneâs glossy promotional haze.
Sometimes it pays to do business face to face. This April, during a tasting at Domaine des Varoilles with owner Gilbert Hammel, he left the room suddenly, saying âI think I have something you might be interested in.â
New winemakers in Burgundy are hard to come by. Itâs a tiny region, and between small harvests, ever increasing demand, and well-established importers, it can seem thereâs nothing new to discover.
A perfect food-wine pairing elevates both elements. Here are 12 favorite French recipes pairings, including Burgundy, Bordeaux, RhĂŽne, Sauternes, and more.
Hot weather requires cold wines. Most wines lose complexity when you chill them, so we tend to reach for simpler bottles in the summer. And at our house, itâs not summer without a glass of Auxerrois.
All of our winemakers care deeply about their craft, but Nicolas Paget is unusually impassioned. He believes fervently in his vines, his wines, his technique and his terroir.
If you know anything about Margaux, itâs probably about the iconic Chateau Margaux. But thereâs lots to the appellation besides the famous First-Growth chateau. Margauxâs sandy, gravel-filled soils produce some of the Left Bankâs most elegant red wines; Jancis Robinson cites their âhaunting perfume,â and âsilky texture.â