It’s still too nice out to spend much time in the kitchen. And it’s also peak season for corn on the cob (at least in the Northeast), so let’s keep it simple. Here’s a recipe for herbed corn on the cob. If you are near the coast (or the seafood counter), try it with steamed clams, grilled shrimp or, if you feel like a splurge, steamed lobster. And for the wine, Vouvray...
Some Loire Valley sparkling wines are labeled pétillant. This indicates that a wine is lightly effervescent rather than aggressively sparkling. Several winemakers in the Vouvray appellation employ this term.
In describing the white wines of the Loire, you’ve often heard us use terms like “flinty”, “chalky” and “minerality.” Have you been scratching your head, wondering what exactly we mean by that?
Wine experts have long agreed that minerals in vineyard soils show up in the glass. This is certainly true in the Loire, where wines are often described as having aromas of flint, chalk, and graphite.
Combining the tradition started by their grandfather and the advancements of new techniques, brothers Bruno and Jean-Michel Pieaux oversee Domaine du Margalleau in Vouvray. Today, we speak with Jean-Michel about the history of their property and learn that they couldn’t possibly pick just one favorite vintage.
With wines made almost entirely from a single grape, Chenin Blanc, it’s amazing the diversity of wines you’ll see carrying the name Vouvray. As the largest white wine appellation in Anjou-Saumur in the Touraine, Vouvray crafts wines from dry to sweet and still to sparkling.
A grape with naturally high acidity, Chenin Blanc found its home in Vouvray quite early on in the 4th...