by Sean Ludford | May 26, 2015 | Uncategorized, Wine
Contributed by Taylor Eason @ tayloreason.com It was called “Black Wine” for years – the French Malbec wines from Cahors in France’s Southwest region. The British were the main consumers of this rich, unctuous and tannic drink until the root louse phylloxera decimated the vineyards in the late 1800’s. 100 years later, after replanting with terroir in mind, the Cahors wine producers awakened to...
by Sean Ludford | May 13, 2015 | Food & Eating, Wine
Parmigiano-Reggiano and Sangiovese wines, especially Italian born Sangiovese wines, are a tremendous match. Often I’m happy with just these two things with maybe some bread thrown in. In the first Great Pairing I broke a rule of mine by suggesting a cheese before the meal. Today I break another rule by having cheese with red wine. I suppose it’s best to start with the...
by Sean Ludford | May 6, 2015 | Food & Eating, Wine
This is the first in an on going series of great food and beverage pairings. Chèvre and Sauvignon Blanc, especially Sauvignon Blanc from Sancerre or Pouilly Fume is a match made of logic and geography. Sancerre showcases vibrant citrus-like flavor with great, fresh grassy accents that mirror the flavors of a great Chèvre. The bright and generously acidic Sauvignon Blanc cuts through the richness...
by Sean Ludford | May 5, 2015 | Food & Eating, Wine
Pairing food with wine. Is it a science, or is it something more esoteric? In antiquity (just two decades ago…) marrying food with wine was often dogmatic, precise, and rigid. Since then the contemporary conventional wisdom – designed to appeal to our desire to have our heads patted and self-esteem vociferously augmented – has replaced the old rules with a laissez faire attitude ideally-suited to satiate...
by Sean Ludford | Apr 14, 2015 | Wine
Chablis is far too often the forgotten White Burgundy. Sadly in America when you talk about Chablis you are compelled to use the adjectives “real” or “original” in conjunction with Chablis. The name Chablis is believed to have been derived from two Celtic words: “cab” that translates to house, and “leya” that translates to the woods. The story of Chablis began 150 million years...
by Sean Ludford | Apr 6, 2015 | Wine
I believe that most of us know that New World wines are typically labeled by varietal (the grape, i.e. Chardonnay, Merlot and so on) while Old World (European) wines are typically labeled by place of origin. In the New World many of the grape varietals that are commonplace with consumers are French in origin. BevX has created this infographic to take notice of the...
