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Pairings
Foie gras and Sauternes
Posted on December 26 2006 at 16:20
While I no longer eat foie gras myself (as explained here) for the French there is no other way to celebrate the réveillon, or New Year’s Eve.
The lemon dilemma
Posted on April 5 2007 at 07:09
I’ve been thinking quite a bit lately about ingredients that cause problems for wine and have come to the conclusion that lemon is one of the major culprits. Of course we add lemon to many things for a subtle lift - I’m talking about recipes where lemoniness (if there is such a word) is the essence of the dish.
Apricot soufflé and Coteaux du Layon
Posted on September 5 2011 at 19:53
Why don’t more people make souffls these days? I include myself in that. They’re not that difficult, look so impressive and are such a lovely match for a dessert wine.
