• A good glass of... Santa Duc Les Quatre Terres Côtes du #Rhône

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  No less than four terroirs (Rasteau, Vacqueyras, Roaix and Séguret), six varieties (Grenache, Syrah, Mourvedre, Carignan, Cinsault and Clairette), and several people (including Yves and Robin) contributed to this stunning red Côtes du Rhône 2012.
  And what a red! Ruby, shiny and deep... a true gem in the glass. He welcomes me with a generous bucket of fresh red and black fruit, filled to the top with raspberries, strawberries, blackberries and black currants. Black pepper, bay leaf and (...) — Lire la suite.

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• DRINK YOUNG OR DRINK OLD? APPLY THE JAYER RULE

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  « It should be possible to drink a great Burgundy when it is still young and to keep it for decades as well," said Henry JAYER, great winemaker from Burgundy, best known and respected for the GRAND CRU wines he made in RICHEBOURG, amongst others. And his saying is certainly true for many other terroirs and appellations.
  But it doesn’t suit for all wines. There are wines that are made to be tasted when they are young. Being fruity, fresh and tasty, they are not « strong » enough to last and to (...) — Lire la suite.

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• A GOOD GLASS OF... CHÂTEAU DU CÈDRE #CAHORS 2007

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  WOW... 7 years already, with two yeras of which in barrels and five years in bottles. That’s reasonably old, as compared to our usual wine drinking behavior (WINE ENTHUSIAST revealed in 2012 that more than 90% of wine was consumed within 48 hours of purchase, regardless to origin and quality…). But it seems this is still young for this wine from CAHORS (mainly made of MALBEC grapes).
  Very intense, it exhales aromas of cherry, tar and toasted hazelnuts, or cherries in syrup, with prunes and (...) — Lire la suite.

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• A GOOD GLASS OF... PIERRE´s SYRAH LES ASPRES 2004

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  A slightly blurred colour of garnet red with a brownish tint at the rim of the glass...It looks like a precious rarity found at antiques shop. An intense fresh nose, showing aromas of cherries, prunes and raspberries and furtheron developing fragrances of marzipan, dried blossoms and undergrowth. In addition several mushrooms, a trifle of pepper and the scent of old books, similar to vanilla. That´s a lot, II must confess, but its an impressive wine.
  On the palate: Mellow and well structured (...) — Lire la suite.

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• CRISPY DUCK BREAST WITH RASPBERRY SAUCE

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  Ingredients for 4 people Download recipe here
  2 ducks (or 4 duck breasts)
  300 g raspberries
  50 g sugar
  2 teaspoons of white vinegar
  200 ml duck stock (made from duck carcass or other poultry)
  100 g cold butter
  Salt and pepper
  Remove the breasts and use the rest of the DUCK to make your duck stock. Put the raspberries and the sugar in a casserole, add a little water and cook for 15 minutes. Puree the raspberries and put them through a sieve.
  Pour the vinegar into a saucepan and boil down (...) — Lire la suite.

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• LE CÈDRE #MALBEC GC 2011 FROM #CAHORS TASTED BY WINE ENTHUSIAST

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  …this is going to be a classic. Its tannins are already balanced to the immense juicy fruits and dark wood flavors that bring out spiciness. It’s powerful while not over the top, showing elegance at the same time as an opulent texture. Give this gorgeous wine until 2018.
  Wine Enthusiast Magazine Novembre 2014 — Lire la suite.

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• #SYRAH - OUR GRAPE VARIETY OF THE MONTH

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  Despite its somehow exotic name, the origins of SYRAH are indeed to be found in the northern Rhone Valley. Originated from a cross breeding between WHITE MONDEUSE from Savoy and BLACK DUREZA from the Ardèche region, people preferred to maintain that its origins are more mysterious, referring to the Romans, the Syrians and the Persians, as well as to distant cities like Syracuse in Sicily or Shiraz in Iran . The fact is none of that. Despite its modest and more « down to earth » origins, SYRAH (...) — Lire la suite.

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• A GOOD GLASS OF... BLANDISHING BUBBLES - #CHAMPAGNE PAUL LEBRUN DEMI-SEC

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  I admit that I almost got trapped on this champagne. Someone served it out of my attention, while being entirely committed to the discussion with my neighbour at table. So I tasted it blind. After a few sips, the wine challenged me. Having well-recognized the style of PAUL LEBRUN, I was nevertheless unable to determine which of their wines was in my glass. First I took it for GRAND RESERVE, but the wine seemed thicker, softer, despite the many crispy bubbles exploding on my palate. But its (...) — Lire la suite.

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