A. An Icelandic delicacy made from whale meat
B. A handmade Italian pasta served in mutton broth
C. A French-style soufflé filled with quail eggs and crème fraiche
D. A Nordic side dish with potatoes and commonly served with Swedish meatballs
Why Burgundy? What History Could Never Have Known
By Karen MacNeil
A winemaker once said to me that if the Sonoma Coast had existed in the 11th century before Burgundy, the monks of Burgundy would have just thrown up their hands and said, “We give up. The greatest Pinot Noirs are already being made in California.” Hmmm. Maybe. Because Sonoma Coast Pinot can be ethereal. And YET…. Tasting three Burgundies recently, I felt the hard-to-deny pull. No other wines in the world deliver so much sensual flavor and still have a lightness of being. Here were the wines I tasted that I think can transport you. The following content is accessible for members only, please sign in.
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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