There is no universal agreement on whether red wine should or should not be decanted. Most people would not decant, for example, a Cotes-du-Rhone or an inexpensive Chilean Cabernet Sauvignon. Myself would – if only for five to 10 minutes – for the fruit to open, and the tannins to loosen, up. Wines that have […]

Burgundy and Pinot Noir need a wider glass to allow a more generous exchange of air and wine surface to release the delicate fruit. The same is even more true for rosé. Yet, almost everywhere, including Provence, rosé is served in a skinny white wine glass. One time over dinner at his home – Chateau […]

Three possible scenarios occur when a wine is introduced to food. The food and wine clash like a head-on collision. Like raw oyster with a full-bodied red, champagne with a Ribeye steak or Muscadet with Sweet & Sour Pork. The second scenario is less dramatic. Wine and food do not clash nor do they pair. […]