Monthly Archives: October 2021
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Read more »Our selections for October 2021 are:
Le Petit Haut Lafitte Blanc 2018, Pessac-Léognan, Rated: 93 (Jeb Dunnuck) - Le Petit Haut Lafitte Blanc 2018 is the perfect choice for any oenophile in search of a crisp, honeyed expression of white Bordeaux. This thrilling mixture of Sauvignon Blanc, Sauvignon Gris and Semillon is from the top-rated Grand Crus Classé, Château Smith Haut Lafitte. The estate is currently owned by the Cathiard family, who made a series of sweeping changes to the vineyards and the vat room, placing it on the trajectory of one of the sought after properties within the Pessac-Léognan appellation. The talented Michel Rolland and Stephane Derenoncourt consult at Château Smith Haut Lafitte, ensuring that the final blend is nothing short of perfection.
Orma Toscana 2016 & 2018, Tuscany, Rated 95 & 94 (Monica Larner) - It’s no secret that critics love Orma and have crowned it one of the premier Super Tuscans from the small, yet prestigious Bolgheri DOC. This seductive
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Posted: October 19, 2021Categories: Bordeaux
Read more »What's common between oysters and uni?
Both can be eaten raw - some say both are best eaten raw. Both are acquired taste, not easy to swallow for the uninitiated. Starting today, one can also say both can be paired with Rieussec, the Sauternes relaunched.
Sauternes, the honey-colored sweet wine from Bordeaux, once was known as the swig of kings. When Domaines Baron de Rothschild (DBR), the owner of Château Lafite Rothschild,set out to acquire a property in Sauternes, Château Rieussec (1er Grand Cru Sauternes) was its top choice. Traditionally served with dessert after the main course, Sauternes has become the victim of its own success. The sweetness, often associated with sugar (translation: excess calories), has become a smaller part of the modern diet.
However, we have watched innovative chefs the world over experimenting with Sauternes for years. These chefs, often world travelers, created the concept of fusion cuisine, by blending contrasting culinary traditions into
