100 points! | New Brief #254
2024-11-03
Everyone who reads the Brief is probably more or less a wine enthusiast. We are, of course. We have been called geeks and it has probably happened to one or two of our readers as
Everyone who reads the Brief is probably more or less a wine enthusiast. We are, of course. We have been called geeks and it has probably happened to one or two of our readers as
White asparagus is a seasonal delicacy that is difficult to resist. French asparagus comes mainly from Provence, Les Landes, Languedoc, and the Loire. It is not difficult to pair with wine. There’s an old adage
Much has been written about the anxiety one feels when having to choose a wine at a restaurant. How do I avoid choosing the “wrong” wine? How will it go with the food? What if
Here are some suggestions or inspiration for white wines to drink with your primeurs vegetables or when enjoying the spring season barbecues. Creation Reserve Chardonnay 2019, Walker Bay, South Africa, ~15 euro. Oak fermentation with
The best springtime primeur is the white asparagus. Two weeks ago, in mid-March, asparagus from Les Landes, just south of Bordeaux, arrived at our food market (in Paris). In Les Landes, the asparagus grows in
Barbecues are loved in many countries and the season is starting. In South Africa, they invite you to a braai, in Argentina and Chile to an asado. What’s so special about an asado? Is it
Experimenting with summer wines Do we drink differently in summer? To some extent yes. Especially if it’s a hot summer. Which is not always the case. But if it is hot and you eat outdoors,
If you put great emphasis on wine and food and how it matches then you might also need to think about what you choose for water? This is, in any case, the idea behind the
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Inspirations and other countries This is a video series in six parts: Senderens and wine Paring wine and food A long career in
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: the people around him This is a video series in six parts: Senderens and wine Paring wine and food A long career in
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: gastronomy and restaurants This is a video series in six parts: Senderens and wine Paring wine and food A long career in gastronomy
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Alain Senderens, a long career This is a video series in six parts: Senderens and wine Paring wine and food A long career
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Pairing food and wine This is a video series in six parts: Senderens and wine Paring wine and food A long career in
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Senderens and wine This is a video series in six parts: Senderens and wine Paring wine and food A long career in gastronomy
When combining food and wine the starting point is most of the times the food. In this case, a cooking competition arranged around Rhône wines, the situation was the contrary. The wine was chosen first
Caviar. It is not for every day eating, but it is delicious. Not least the caviar from Bordeaux. In the past, there were wild sturgeons in the Gironde. But today the Bordeaux caviar, the caviar
Some who have just recently entered the world of wine, new wine lovers, recent wine enthusiasts, sometimes says that it is so “difficult” to taste wine. On the contrary! It is the easiest thing in
According to the UN agency UNWTO 88% of all travellers consider that the gastronomy plays a major role on the trip. It comes as no surprise. We know that many participants on our wine tours
What a great combination. A company that sells foie gras buys a Sauternes château. The château is famous Château Rayne Vigneau. The buyer is Trésor du Patrimoine, a company that sells foie gras as well
“Miam, miam, experience the world with the world’s best food tours.” It is not our head-line. It is taken from the TripAdvisor article where they have featured BKWine Tours. Well, we are certainly very pleased
The chef, the butcher and the winemaker Red wine with meat, sure it still works even if one should avoid being too conventional in wine and food pairing. When Francesco Mazzei from the Castello di
Matching food and wine may not be as complicated as we sometimes think. But certain combinations are better than others and sometimes it is worthwhile to think a little extra on what goes well together.
Combining food and wine may not be as complicated as we sometimes have a tendency to think, but it is always interesting to think a little extra on what is particularly delicious. In addition, a
“What? No cheese and ham, and no muesli for breakfast?” No, that is not acceptable, Britt writes in her latest column. Well, to be clear, not acceptable to complain about the breakfast. One of the
When in Rome do as the Romans. Certainly this is a good piece of advice. One should not, for instance, complain about the French breakfast when in France. (Actually the French breakfast is today much
Is it a science or just common sense? Yes, the question is what to use when choosing the wine for dinner. Precise theories or simplistic common sense? In most cases I simply use common sense.
Do you feel cultural (or perhaps cultured?) when you sit down to a beautifully set table to enjoy a gastronomic meal? You should. Even though it is the French gastronomic meal that has been recognized
1. Best wine last = not true Do not save the best wine until the end of the meal. If you have a dinner with several courses and several wines, people are a bit tired
Everyone who reads the Brief is probably more or less a wine enthusiast. We are, of course. We have been called geeks and it has
White asparagus is a seasonal delicacy that is difficult to resist. French asparagus comes mainly from Provence, Les Landes, Languedoc, and the Loire. It is
Much has been written about the anxiety one feels when having to choose a wine at a restaurant. How do I avoid choosing the “wrong”
Here are some suggestions or inspiration for white wines to drink with your primeurs vegetables or when enjoying the spring season barbecues. Creation Reserve Chardonnay
The best springtime primeur is the white asparagus. Two weeks ago, in mid-March, asparagus from Les Landes, just south of Bordeaux, arrived at our food
Barbecues are loved in many countries and the season is starting. In South Africa, they invite you to a braai, in Argentina and Chile to
Experimenting with summer wines Do we drink differently in summer? To some extent yes. Especially if it’s a hot summer. Which is not always the
If you put great emphasis on wine and food and how it matches then you might also need to think about what you choose for
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Inspirations and other countries This is a video series in six parts: Senderens
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: the people around him This is a video series in six parts: Senderens
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: gastronomy and restaurants This is a video series in six parts: Senderens and
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Alain Senderens, a long career This is a video series in six parts:
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Pairing food and wine This is a video series in six parts: Senderens
Conversations with Alain Senderens, one of France’s greatest chefs In this episode: Senderens and wine This is a video series in six parts: Senderens and
When combining food and wine the starting point is most of the times the food. In this case, a cooking competition arranged around Rhône wines,
Caviar. It is not for every day eating, but it is delicious. Not least the caviar from Bordeaux. In the past, there were wild sturgeons
Some who have just recently entered the world of wine, new wine lovers, recent wine enthusiasts, sometimes says that it is so “difficult” to taste
According to the UN agency UNWTO 88% of all travellers consider that the gastronomy plays a major role on the trip. It comes as no
What a great combination. A company that sells foie gras buys a Sauternes château. The château is famous Château Rayne Vigneau. The buyer is Trésor
“Miam, miam, experience the world with the world’s best food tours.” It is not our head-line. It is taken from the TripAdvisor article where they
The chef, the butcher and the winemaker Red wine with meat, sure it still works even if one should avoid being too conventional in wine
Matching food and wine may not be as complicated as we sometimes think. But certain combinations are better than others and sometimes it is worthwhile
Combining food and wine may not be as complicated as we sometimes have a tendency to think, but it is always interesting to think a
“What? No cheese and ham, and no muesli for breakfast?” No, that is not acceptable, Britt writes in her latest column. Well, to be clear,
When in Rome do as the Romans. Certainly this is a good piece of advice. One should not, for instance, complain about the French breakfast
Is it a science or just common sense? Yes, the question is what to use when choosing the wine for dinner. Precise theories or simplistic
Do you feel cultural (or perhaps cultured?) when you sit down to a beautifully set table to enjoy a gastronomic meal? You should. Even though
1. Best wine last = not true Do not save the best wine until the end of the meal. If you have a dinner with
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