Lafont-Menaut is the second property from the owners of the prestigious Chateau Carbonnieux, a legendary Graves estate. The Perrins farm their less famous terroirs with the same care as Carbonnieux, and the Lafont-Menaut rouge is among the most consistent wines we import.
For most people French Sauvignon blanc means Sancerre and Pouilly-Fumé. But the grape also thrives in Bordeaux. In the Loire the grape is exuberant and fruit forward; Sauvignon blanc from Bordeaux isn’t unfriendly, just a bit less outgoing.
One of cooking’s most intoxicating aromas comes from the Maillard reaction. It’s the flavor associated with browned foods: think a well crusted steak, chocolate, bread crusts, coffee beans, and dark beer. First identified in 1912 by Louis Camille Maillard, the reaction is similar to caramelization, but produces earthier, more complex flavors.
The 2015 growing season brought warm weather to nearly every region in France. The wines from Burgundy and the Northern Rhône are some of the finest in a generation. Those from the Southern Rhône are dense, very rich, and easy to enjoy. And the 2015 reds from Bordeaux are some of the smoothest and roundest in years.