A. St Emilion
B. St Estèphe
C. St Joseph
D. St Julien
Apparently in the old days, famous Parisian chefs drank Gamay by the bucketful. That would have been Beaujolais, of course, but I’m pretty sure they would have loved this vivid, fresh, spicy Gamay from Sonoma. The following content is accessible for members only, please sign in.
93 points Karen MacNeil / WineSpeed
Available at Jolie-Laide
The Canelé’s Winemaking Roots
Instantly recognizable by its dark, caramelized crust and soft, custardy center, the canelé is Bordeaux’s iconic pastry. The pastry was born in the 18th century as a “byproduct” of winemaking. The following content is accessible for members only, please sign in.
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