Chef's Corner

Wine Musings: Spring in France

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As seasons change, our taste for wines that more pleasurably complement foods of the season changes with them.

Having recently returned from two weeks of tasting wine in France, I’ll be enjoying more perfumed, flavor-intensive Sancerres and their Loire Valley sister whites: flinty-dry Pouilly Fumés. On this trip I also drove south to Beaune in Burgundy’s center and tasted over sixty of Burgundy’s fine dry white Bourgogne Chardonnays, from delicate, easy drinking Macons and Pouilly-Fuisses to the more serious Premier Cru whites of Meursault and Grand Crus of Puligny & Chassagne Montrachet, Chardonnays that express the minerality and complexity of their prestigious ancient appellations.  

I didn’t overlook - as too many do - the simple pleasure, charm, fruitiness and delicacy of enjoying well-made French Beaujolais and its Crus: Brouilly, Morgon, Fleurie, Chiroubles, Chenas and Saint Amour. French Beaujolais are all delightful seasonal warm weather reds.  

As our dcuisine.com website has just debuted (please tell all your friends!) I hope that dcuisine’s Grand Cru quality soups and entrees will find their way into your home freezer and that your enjoyment of them is paired with a tasty glass of wine!

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