Food & Wine

I’m guessing made for an American market. It’s fruity, slightly (slightly) sweet on the tongue, and crisp at the same time. I’m always happy when a Drouhin is very good; the patriarch was a hero of the Resistance in WWII which adds to the nous of the Hous

But I ate mine by mistake, one finger-lick at a time. Chocolate lava fudge and cake on the bottom, topped with strawberry and mint leaves and an extra-thin choco-cream Oreo with a dusting of confectioner's sugar Now to get onto the main dishes... Cazalea

Not a Pinot Noir, but probably subconsciously chosen from conversing with our friend gup502. This is my first wine from outside Bordeaux or Burgundy in several months and surprisingly it doesn’t disappoint. I am very sensitive to overly manufactured or Pa

So Happy Friday friends!🥂

Quick bite on the way home - ordered the kunefe after being done with the main (beginner’s mistake 🤦🏻‍♂️), making it take longer but overall a simple tasty treat 😋😋😋 Bon Appetit 🍽️

This is fabulous. The lowest burgundy classification-the grapes can come from anywhere in Burgundy-this wine tastes as good as most any Burgundy I’ve ever drunk, short of most Grand Cru, and only a few Premier Cru wines. Leroy is two distinct entities. Do

. . . all. The canned fish section of the French deli at The Grove, aka Farmer's Market. Yeah, Kristjan - these pics are just for you. 🐟

Unfortunately, I only captured a pic of the dessert an interesting lineup

2003 was a very difficult vintage with deathly heat. The right bank didn’t fair so well, but there were some absolute stars in the left bank. Château Margaux, Cos d’Estournel and indeed Latour seemed to sparkle the brightest. The wine exhibits more bretts