Tuesday, February 12, 2019

Say "Oui" to a Glass of Provence Rosé and Succulent Seafood #Winophiles

It’s weird that I never developed a palate for Rosé, even during the hot summer days. When all my friends are sipping Rosés by the pool, I am the only odd one who’s sipping a glass lukewarm red wine that’s increasingly getting warmer by the sun. However, after Dry January, drinking Rosé becomes logical to ease back into wines. Another appeal for me to open a bottle of Rosé in February is Wendy Klik’s #Winophiles invite to a virtual trip to Provence, France. Rosé, given its various shades of pink, salmon, gold or peach, is a wine that can be improvised as the lucky color for the Lunar New Year or romanticized on Valentine’s Day – by the end of all these good reasons, it’s time to break the cycle and say Oui to a bottle of Provence Rosé!

Air-filled "Money God" to welcome the Lunar New Year
Drinking Rosé starting in May is a lifestyle in the Mediterranean coastal part of southern France, and of course in Côtes de Provence as well - you can get a fancy bottle of Rosé or buy Rosé via a pump in supermarkets in the areas. The production of Rosé is the blood flow of the Provence wine regions, in which Côtes de Provence is the largest of the nine appellations as well as an immensely diverse appellation. With the exception of Bandol and Bellet, the Rosé produced by the rest of the seven appellations including Côtes de Provence is consistently of high-quality, year after year, but has somewhat homogeneous characteristics (i.e., dry, light-bodied, good acidity, high concentration of Grenache) that local and global consumers seek after. When you say Provence, you think Rosés!  

The 2017 Manon Côtes de Provence Rosé illuminates with the salmon hue in a very attractive bottle - is fancy to look at and exhibits all the iconic Provence Rosé characteristics that are explained above. What I get even more out of this bottle is the dried pit fruit like apricot and peach flavors that add an additional layer of richness and "bite" to the mouthfeel. It finishes with firm acidity that lingers, replaying the pleasure you just experienced. On the nose, the white flower, strawberry and tad of lime zest flourish.

This Manon Rosé comes from a “prestigious” family, which has a long history of making wines.  Since 1987, Luberon Roger Ravoire, heir to a dynasty of winemakers, prepares wines with great care and patience, reflecting the authenticity of the terroir that is situated at the crossroads between the Rhône and Provence regions and the originality of the vintage.

With a little creativity, I’m pairing this Rosé with some unconventional seafood dishes.  When swimmers are painfully stung by jellyfish infested warm sea in the summer, eating jellyfish is the best revenge against this sea creature - a delicacy that is served in authentic Shanghainese restaurants as an appetizer. Its chewy, rubbery but bitable texture is oddly pleasurable as the mouthfeel is as fun as eating a cross between al-dente spaghetti and gummy worms.  Although you can buy preserved jellyfish by the pound in the Asian grocery store, the pre-made jelly fish packets are just as good if not even better.  It comes with sesame-oil or spicy flavors - as easy as opening a package and mixing it with the sauce packs included - your jelly fish appetizer is ready to serve.  Beneath the sesame-oil-flavored jelly fish, I made a quick baby cucumber salad that is tossed in a half clove of minced fresh garlic, salt and a dash of chili oil – the crunchy cucumber and chewy jelly fish are classic combo that is forefront in taste and texture without overwhelming the enjoyment of this Rosé.

Eating tuna is not really part of the traditional Chinese diet, as the cooked tuna is very flaky/dry in texture and without creaminess in taste when it’s cooked. However, I’m thinking a bit outside-the-box here and use some sushi-grade tuna to make Chinese tuna tartar. How do I determine if the tuna is sushi-grade? Ask your fish monger if the tuna fillet is fresh enough to be consumed raw is a good start. I simply used very good quality (typically reflected in price) vacuum-packed tuna fillets - defrosted, cube and used. After cubing the tuna, I marinated it in lime juice and a few slices of ginger for half an hour. The ginger slices are entirely optional. I'm very fond of spicy smell of fresh ginger and use it to repel the mildly fishy taste of the raw tuna. Remove the ginger slices, then gently combine the tuna cubes with a small pinch of salt and a few dashes of sesame oil.  To level up the dish, serve the tuna tartar in martini glasses.

I ate a lot of shrimp toasts when I grew up in Hong Kong. It was widely served in Cantonese restaurants as dim sum, main course by itself or one of the many seafood delights in a large platter dish. Deep-frying is also a very forgiving way of cooking - removing fishy smell or brightening up any food. It  is one of the seafood dishes that even people who don’t like shrimp would love dearly.  Imagine eating crunchy toasts, having the texture of crotons, with the filling of sweet minced shrimp paste…that’s what shrimp toast is all about!  

Deep-fried Shrimp Toasts 🍞🍤

Ingredients (serving 2 persons):
·       ½ pound of shrimp
·       Finely chopped scallion
·       1/8 tsp salt
·       Sprinkle of white pepper
·       4-6 slices of potato bread

·       Remove shell from shrimp, pat dry, coarsely chop the shrimp until it turns into a chunky paste. It is of personal preference if you want the shrimp paste chunkier or more of a spreadable paste – more chopping, more pasty texture of the shrimp. You can use a food processor if you are making these shrimp toasts for a larger crowd.
·       Add salt, white pepper, scallion and sesame oil to the shrimp paste and mix it gently.
·       Remove the crust of the bread. If you prefer a fancier look, you can use a ramekin to circle out the bread.
·       Spread the shrimp paste onto one slice of bread and firmly press another slice on the shrimp paste, making a sandwich. There is no need to fork-edge the bread and make a pocket.  Note: I tried to fork-edge the bread and make the shrimp toast like a pocket. The bread pocket didn’t close entirely at the time it was dropped in the oil. The good thing is that the shrimp paste is still in tact and stays between the bread slices.
·       Heat oil in a fryer or sauce pan.  Once the oil is heat up to the smoking point, turn it down to medium. Note: lesson learned for me, when the oil is too hot, it burns the bread very fast!
·       Slowly slide the toast into to oil and deep-fry for 2 minutes and then turn to another side and deep-fry for another 2 minutes.
·       Remove the toasts from the oil and rest them on paper towel.
·       Serve immediately. 

The last seafood I paired with the Manon Rosé is pan-fried skate wings. Why? When I see this fish, I buy it and eat it - no question asked! Skate wings are probably the type of fish that is not attractive to mainstream grocery stores due to its low profit-margin - $2.99 a pound when I bought it from the Asian grocery store. It’s inexpensive, but with great texture - tender, firm and creamy, which is cooked by French a lot with capers. To me, I simple pan-fried it with some Montreal Steak Seasonings, a gourmet-tasting and -looking fish is on your plate.  At the fishmonger, ask him/her to remove the dark and white skin if possible. I personally never have to remove the skin myself.  Watch this YouTube video if you end up doing it yourself.

Bringing the warm and sunny Mediterranean coastal part of southern France spring to the still cold snowy Northeastern US by drinking Provence Rosé and eating seafood is a thing you can do to live in the moment, with anticipation of the flowery spring and bright summer days all through a glass of pink Rosé!

This month's French Winophiles was sponsored by Blue Vase Book Exchange.  They provided some of our members with a copy of "A Year in Provence" by Peter Mayle.  You can find Blue Vase Book Exchange on Amazon and on Facebook.

Sunday, January 27, 2019

Uruguay's Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs

One of the perks of being a member of the #WinePW is giving myself opportunities to try wines that I may not normally think of drinking or buying. I'm so excited to receive Jill Barth's "Straight From Uruguay Wine, Food and #WinePW Stories" invite, an opportunity to explore the lesser-known wines. After reading the invite, the "live for the moment" part of me wants to hop on a plane (or maybe two planes), and go to Uruguay’s capital city, Montevideo right away and experience the vibrant wine and food culture there. Well, the rational part of me wins, and holds me back down to my chair, fingers at my keyboard, to start searching for Uruguay's crown jewel - its signature red wine, Tannat!

I probably had tasted Tannat in a blend a few times, and honestly couldn't tell how this grape would taste alone. After trying Bodega Garzon‘s 2016 Tannat Reserve, this 100% Tannat which has been rated 90 points by Wine Enthusiast, may very well become one of my favorites to pair with Chinese BBQ or pan-fried lamb and beef dishes or without any pairings. Bodega Garzon is located in the Maldonado region of Uruguay, which is mesmerized with ballast hills, soft and stony soils and Atlantic breezes, and paints the perfect terrior for creating elegant and complex wines.
A frontal descriptive wine label says it all and well 🍷🍇🌄
"This noble wine is made with our estate grown grapes, harvested and sorted by hand, from selected blocks of our vineyard in Garzon, Uruguay. The wines are aged in French oak barrels.  The grape clusters are handled with care to allow them to express their varietal character and the uniqueness of our particular terroir. Located only 11 miles from the Atlantic Ocean, numerous small vineyard blocks cover the slopes and hills and benefit from varying micro-climates and different levels of humanity and canopy management. This allows the vines to develop with maximum exposure to the sun providing rich fruit." 
The wine is oaky with a tad cocoa on the nose. It tastes lush blackberry and cassis, tangy acidity, wood spices, opening up to full-body, texture and firm tannis, showing the landmark characteristics of the coastal Tannat wines in Uruguay and finishing with peppery and savory notes. Sticking with the traditional pairing, like what Uruguayans do, I’m going to start off by pairing this wine with a Chinese beef dish. The thinly sliced beef short rib is marinated in soya sauce, a little brown sugar, minced garlic and rice wine for at least an hour, and is pan-fried until it’s brown both sides. What’s so special about this beef rib is that its slice-cut allows the cooking time to be significantly reduced when compared to chunky beef short ribs. The beef rib slices still retain the chewy textural mouthfeel with meat still on the bone, and are quick to cook as a daily dish without the long-hour laboring and braising. 

No doubt in my mind, the Tannat Reserve is a perfect BBQ wine as it is fruit-forward, tangy and smoky, enhancing both saucy and dry-rubbed BBQ meat. Xinjiang Lamb Skewers or Yang Rou Chuan (新疆烤串)is a famous lamb dish in Northwest China where the Muslim populations congregate.
Lamb Skewers BBQ in Xian's Muslim Quarter
Like a lot of the Chinese food, the lamb skewers gain popularity among the whole nation and around the world. They are served as street food or in restaurant, and are variant in flavors with easy customization for personal or regional taste. After all, it’s a true representation of the Muslim diet in China. Think appetizer, main course or party food…this lamb skewers can be it all! What is so good about this lamb skewers + Tannat pairing is the cumin- and paprika-infused lamb intensifies the smoky note of the wine, bringing out the complexity and oaky flavor of the wine, to the fullest it is capable of. The acidity of Tannat turns the lamb skewers juicier. Let’s take a look at the recipe:

Xinjiang Lamb Skewers

Ingredients (serving four persons):
·       1 1/2 pounds leg of lamb, cut the lamb in ¾ inch cubes. Ask the butcher to debone the leg of lamb if possible. The leg of lamb sold at Costco typically comes as boneless. Leg of lamb can be substituted by lamb chops.
·       1 tablespoon of ground cumin
·       ½ tablespoon of paprika or red chili pepper
·       2 teaspoons of fennel seed
·       1 tablespoon of minced garlic
·       2 teaspoons of salt
·       2 tablespoons of Shaoxing Wine.  Substitute with rice wine if Shaoxing wine is not available.

·       Marinate the lamb cubes with all the ingredients above at least for four hours or overnight.  No dipping or BBQ sauce is served with the skewers so marinating the lamb is important to yield flavorful meat.
·       Soak the bamboo skewers in water overnight so they won’t burn so fast while BBQ’ing. 
·       Skew seven cubes on each skewer.
·       Ideally, a rectangular cast iron pan is used, but any grill that generates high heat fast can be used. 
·       Heat the cast iron pan on high on the stove.
·       Drizzle canola oil on the pan until it’s smoking.
·       Line up the skewers on the pan without crowding. 
·       Cook both sides until the meat looks a bit charcoal.
·       Serve immediately.


To serve with the beef and lamb, I’m cooking an earthy vegetable medley that has carrot, bamboo shoots, shitake mushrooms, rehydrated woodear mushrooms  (a Chinese fugus used also in hot and sour soup) and tofu sticks.  Simply slice all the ingredients, stir-fry it in a non-stick frying pan, add 2 tablespoons of oyster sauce to taste, and cook it with ¼ cup of vegetable stock for 5 minutes.  Finish with corn starch solution and a drizzle of sesame oil. 

Any flat bread will go well with these dishes but I choose the thick scallion bread I got from the Asian grocery store.  I’m sure this Tannat Reserve can pair many cuisines. However, I’m flabbergasted how well this pairing turns out to what it should be...wine and food together produce synergy and surpass expectations!

Read more on Uruguayan wine regions

More Uruguayan Wines from Fellow Bloggers of the Wine Pairing Weekend...
Pinny from Chinese Food and Wine Pairings presents Uruguay's Bodega Gazon Tannat Paired with Lamb Skewers and Beef Short Ribs  
Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
Kat from Bacchus Travel Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
Steven from Steven's Wine And Food Blog shares Tannat and Brazilian Feijoada #WinePW
Linda from My Full Wine Glass asks Meatless in Uruguay - Is that possible? #WinePW
Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler #winePW
Gwen from Wine Predator shares Uruguay: Influenced by Immigrants #WinePW Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
Martin of ENOFYLZ Wine Blog writes A Taste of the #Food and #Wine of Uruguay
Nicole from Somm's Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
Jill at L'Occasion rolls out To All The Foods I've Loved Before: Pairing Uruguayan Tannat

Wednesday, January 23, 2019

Celebrate Chinese New Year with Cadaretta Wines!

It was a memorable night…swirling and sipping the award-winning wines at sunset, overlooking the vineyards, chatting with Kris Middleton, the co-owner of the winery. The wine bloggers were invited by Cadaretta in Walla Walla, Washington State for a welcome dinner in October's #WBC18. 
Photo Courtesy of Cadaretta: Crystalline Pavilion
Kris Middleton (holding glass) and Author
The impressive farm-to-table dinner and wine pairings gave #WBC bloggers a fantastic opportunity to taste the excellent wines Cadaretta has been producing. The wines, which are structured, elegant, rich, and full of tannins, are capable of limitless pairing options…especially the winter feast prepared to celebrate the Chinese Lunar New Year. 

As Chinese Lunar New Year of Pig officially starts on February 5th, 2019, I have recently been tasked to pick wines for a client who will host a festive banquet-style dinner (see sample dishes below) for the celebration. 

While the budget is relatively loose and the dinner menu is yet to be finalized, the following criteria apply to my selection: 
  • Grapes and wines have to be grown/produced in the US;
  • No California wines this time;
  • Most of the wines need to have the tannins and structure to complement the variety of food served;
  • There is a liking of red wines, preferably Boudreaux- or Rhône-style;
  • The wines not only taste good, but “tell” a story.

2015 Southwind Red Blend, 2014 Windthrow, 2014 Springboard, 2014 Syrah
The criteria narrow down my choices nicely…among my recommendations, including wines from Finger Lakes, New York and a 100% Cab Franc and a 100% Chambourcin from the winery I worked for in New Jersey, the following picks from Cadaretta are what I believe will be a success for this dinner, impressing the guests fondly.    

  • Cadaretta does excellent red blends, being awarded years after years. 2014 Syrah ($35), however, is one of the few single-grape wines that snatched awards for Caderatta.  This Syrah is rich and expresses initial aromas of smoky toasted oak and smoky BBQ, which then give way to jammier fruit aromas of plum and blackberry. The silky-smooth mouthfeel is soft and round on the palate. Flavors of plum, blackberry, boysenberry, tar, soy sauce, and vanilla are combined into a rich lingering finish. 
  • 2014 Springboard ($50) is a reserve-quality Bordeaux-varietal blend made from the top barrels of the vintage. This red blend has aromas of toasted oak, blackberries, black cherry, and vanilla. It's nicely balanced, with a round mouthfeel that gives way to more berry fruit flavors. It has a lingering finish of vanilla, Bing cherry, blackberry and mesquite.
  • 2014 Windthrow ($50) is a reserve-quality, red blend of Rhone varietals, a winemaker selection of the best barrels of each vintage. It expresses a perfumed nose of violets, boysenberry, vanilla, anise and tobacco leaf. It has soft mouthfeel and delicate in nature.
  • 2015 Southwind Red Blend ($75) is intense and saturated dark purple color. This wine hits every chord on the aroma spectrum – blueberry, black raspberry, pomegranate, purple flowers, scorched earth, and Asian spice are just a few that immediately spring from the glass. It is full-bodied and rich with tarry black fruits and a vineyard specific tannin profile and minerality that drives flavor from entry to finish. It fleshes out nicely with decanting adding forward flavors of dark plum and baking spice with concentrated blackberry and licorice also in the mix. A delicious blend that can be enjoyed now or cellared for the next 4-7 years.
Can't wait to see what my client thinks!

Friday, January 18, 2019

Detox with Organic French Wine and Cantonese Light Flair

Unlike most people, my New Year Resolution is not to make a “health” related resolution…not to drink wines, not to eat red meat, not to eat carbs are simply off-limit to me. However, I do want to detox after an intense two months of eating and drinking during the holidays. So in January, I’m going to detox…no drug or cleanse involved, but with organic or biodynamic wines whenever I could land one and with lighter Cantonese flair.
Come across Gwendolyn Lawrence Alley’s #Winophiles “French Winophiles Go Biodynamic” blog invite. Awesome! Let’s join the Twitter Chat, learn biodynamics and start blogging. The last-minute hunt for a bottle of biodynamic French wine in my go-to wine store, Wegman didn’t land me any French organic or biodynamic wines. The store clerk, instead, sold me organic or biodynamic wine from Italy, California and Spain. Well, a tiny store called Wine Academy which seems to charge $5 more for every wine, from my past experience, crossed my mind.  Desperate times calls for desperate measures! Let’s give it a try!  Well, it was a good move as I snatched the second last bottle of the 2016 Domaine De La Damase Vin De Pays De Vauclause Grenache (referred as Organic French Grenache in this article 😊) on the “organic” shelf.

When I look at the bottle of this French Grenache, there is no “organic” or “agriculture biologique” on the label. How do I know this is organic, other than the clerk told me that it is so? With a little bit of research online, this Organic French Grenache is produced by the Latour family which has been making wines since 1872 in Domaine de la Damase in Violes, a small village in the Côtes du Rhône region. Madam Bernadette Latour, who still lives in the house beside the Domain, is the official owner of this vineyard and her name is on the label.  The Domaine de la Damase vineyards have been converted to organic farming (i.e., agriculture biologique) since 2011.  

From the wine perspective, what is the difference between biodynamic and organic and sustainability? Dr Vinny from Wine Spectator does have definitions to differentiate these terms. 
Organic: “Wines can be made from certified organically grown grapes, avoiding any synthetic pesticides or additives, or, to take it a step further, “organic” wines are made from organically grown grapes, and are also made without any added sulfites.” 
Biodynamic: “… is similar to organic farming in that both take place without synthetic chemicals, but biodynamic farming incorporates ideas about a vineyard as an entire ecosystem.” 
Sustainability: “Sustainable farmers may farm largely organically or biodynamically but have flexibility to choose what works best for their individual property; they may also focus on energy and water conservation, use of renewable resources and other issues.” 

So to take the biodynamic/organic practice to the next level, farms and vineyards will need to be certified by a member of the Demeter International such as Demeter USA and Demeter France. Certifying computer systems as my day job, I know for a fact that attaining the Demeter certification will not be an easy task...many checkpoints and rules… But the outcome of these conscientious farming practices, no doubt, is good for the environment, consumers’ health, and most importantly, the quality of wines!
My Organic French Grenache has the deep crimson color that is the typical color of Grenache wines. On the nose, it smells like a forest with wild earthy and leafy air.  After a swirl and a few sips, the palate of this Organic French Grenache is light to medium tannin, blackberry and fig, and has very little structure. The finish has lingering notes of violet, light cracked pepper, and light leather. With 100% Grenache and ZERO SULFITES, it’s “natural” enough for my detox experiments. First, I would eat clean and pair it with lighter Cantonese dishes. Second, I want to find out if I would get a headache which may have been induced by sulfites, after drinking this wine!

Anyone can prepare clean-eat in Cantonese style. Stir- and pan-frying in a non-stick pan are the techniques to use to reduce oil.  AA Choy, mostly sold in Asian grocery store, is the leafy portion of celtuce or wo shun.  A common Chinese leafy green, it looks like romaine lettuce, but has a rich taste of wheat.  A quick stir-fry of AA Choy and some Korean oyster mushroom slices with garlic, salt and white pepper, dashes of sesame oil is the first course of these clean dishes.
Egg omelets of all kinds are an integral part of Cantonese menu.  To stay true to the theme of lighter flare, I made seafood egg omelets with HACCP compliant Seafood Marinara Mix. So, what is HACCP? This is another acronym that seafood lovers should know in addition to “Wild Caught”. HACCP is Hazard Analysis & Critical Control Point, which refers to procedures that are put in place to ensure the safe production of food. HACCP compliant is usually a cheaper and second-best alternative to wild caught seafood.  Let me share the simple steps in making this seafood egg omelets.  
Cantonese Egg Omelets with Seafood Marinara Mix
Ingredients (Serving of two persons):
·       1 cup of frozen Seafood Marinara Mix (available in frozen aisle at Asian grocery stores)
·       3 organic eggs
·       2 stalks of scallion
·       Salt, white pepper and sesame oil

1.     Defrost and rinse frozen seafood mix.  Dry it on paper towel.
2.    Whisk the eggs in a mixing bowl and add the chopped scallion, salt and white pepper in the egg batter.
3.    Pan-fry seafood mix with olive oil and remove it from the pan when done.
4.    Scoop ¼ cup of egg batter to the pan and add seafood mix atop the egg.  Pan-fry both sides until it turns golden brown. Make multiple pancake-size egg omelets.  
5.    Dash sesame oil on the egg omelets.

I’m not a white meat person when talking about chicken. However, chicken breast no doubt is the leanest and healthiest part of the chicken and organic chicken breast cutlet, cut in chunks, is perfect for stir-frying with nutrient-rich colored peppers. One thing to make this dish successful is to marinate the chicken chunks with soya sauce, rice wine, white pepper, a bit sugar and cornstarch at least ½ hour before cooking.  

This pairing experiment comes to a successful end. Taste-wise, this Organic French Grenache pairs well with the AA Choy, seafood egg omelets and stir-fried chicken breasts with peppers with its big fruit flavor plus earthy and mineral notes.   Best of all, I felt “refreshed” with these healthier Cantonese dishes and enjoyed dearly with the easy-drinking Grenache.  The biggest bonus is no headache the next day…is this because of the absence of sulfites in the wine? Is this the benefit of drinking an organic wine?

More Biodynamic Wines from Fellow French #Winophiles
  • Camilla from Culinary Adventures with Camilla whips up Learning about Biodynamic Wines + M.Chapoutier Wines with Some Cross-Cultural Pairings."
  • Jill from L’OCCASION shares Lessons From A Biodynamic Winemaker In France"
  • Wendy at A Day In The Life On The Farm reminds us about “Eating and Drinking Responsibly"
  • Deanna from Asian Test Kitchen tells us how “French Biodynamic Wines get Crabby.”
  • Jeff from foodwineclick discusses Our Biodynamic French Friends"
  • Kat from Bacchus Travel & Tours tells us how “The #Winophiles Unlock the Mystery of Biodynamic Wines"
  • Jane cooks things up at Always Ravenous and shares "Why You Should Give Biodynamic Wines a Taste."
  • Nicole from Somms Table shares "Somm's Table: Cooking to the Wine: Marcel Lapierre Morgon with a Hearty White Bean Stew"
  • Lynn from Savor the Harvest shares Biodynamic Bordeaux- Nobody’s Perfect But The Wine Is Fabulous."
  • Susannah from Avinaire joins us with "Biodynamic Wines Crémant D’Alsace"
  • Robin at Crushed Grape Chronicles entices us with “Fabulous French Biodynamic Wines and some exquisite pairings"
  • Pinny from Chinese Food and Wine Pairings shares "Detox with Organic French Wine and Cantonese Light Flair"
  • Host Gwendolyn on Wine Predator presents "Navarin French Lamb Stew with Organic, Biodynamic M. Chapoutier "Les Meysonniers" and "Still and Sparkling: 2 Biodynamic Wines from Alsace #Winophiles"
  • Join us the Third Saturday of the month for our twitter chats and check out our blog posts! On February 16, 2019, Wendy Klik of A Day In The Life On The Farm hosts our exploration of Provence and encourages us to seek wines beyond the pink -- even if it's just after Valentine's Day.