Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: meursault
We itch for soft cheeses. But we hold strong and only buy two. Each is a French, triple crème cheese (I won’t go into why I can’t call them Brie, just know they are over 75% butter fat and magic). Delin’s Le Crémeux de Bourgogne and Saint Angel’s cheese. A range of wines from Champagne, Cava, to Alsatian whites all would work. Yet I don’t feel like being very creative. Continue reading