If you’ve ever taken a bite of Camambert followed by a sip of Nebbiolo (just us?) you know that some wine and cheese don’t mix. That said, there are so many amazing pairings — wines and cheeses that create symphonies of flavor unlike any other wine and food combo. With endless options for exploration, we always have this list of foolproof wine and cheese pairings. Learn more in this Dispatch.
So many of the foods that we automatically think of as “wine foods” come from Lyon. Coq au vin, terrine, charcuterie, the list goes on. These unfussy dishes epitomize the bouchon, the iconic Lyonaisse restaurants. We sat down with César Ponsonnet of Le Merciere, an iconic Lyonaisse bouchon, to learn more about bouchon culture, his great wine list, and his thoughts on hospitality.
Dedalus speaks with sommelier and winemaker Rajat Parr of Domaine de la Còte, Phelan Farm, Sandhi, and more, about the wines coming out of California today and the future of American winemaking.
If you're here, you've likely been hooked by the Beaujolais bug already. With so many bottles lining our shelves, it can be hard to figure out where to turn. Who's making the juiciest Beaujolais Villages? The most structured, powerful Morgon? The most ethereal Moulin a Vent? If we're being honest, it's hard to elevate one producer above all others. But these are 10 winemakers who stand out — who's wines you need to taste.