Domaine Du Bourdieu 2013, Bordeaux, France 

This wine has such a seductive nose for those who are drawn toward powerful old world wines. Even though it’s young yet for its region, you’ll be drawn toward the luscious aromas of ripe blackcurrants, with plum and menthol to lift it. A blend of 45% Merlot, 28% Cabernet Franc, 22% Cabernet Sauvignon, and 5% Petit Verdot, the palate tells you there’s plenty of time for this wine yet in the bottle, and while it’s perfectly drinkable and enjoyable now, we suspect it’s going to be even more deep, soft and dark in another one or two years. Now I’d be looking for animal protein with a rich sauce to enjoy with this wine – like Jaeger Schnitzel of veal or pork with mushrooms in a red wine sauce, a juicy burger with dill pickle, or a creamy, rich, melting raclette or cheese fondue… Bourdieu wines are certified organic. CSPC +721844 $20

Joseph Drouhin Domaine des Hospices de Belleville, Brouilly 2014


For me, Cru Beaujolais are well underappreciated in our world of big, bold in-yer-face reds. The elegance and delicacy of the lightest bodied cru, such as Brouilly – the largest cru in Beaujolais – is a delight, and for me starts me thinking what I’m going to be eating for dinner. The Hospices de Belleville has quite a rich nose of violets, redcurrants and salami, and on the palate is silky smooth and mouth-watering, with a good balance of acids and fruit and darker berry notes. It cries out for salmon (I loved it with my soy/ginger roasted salmon) and charcuterie boards, as well many spicy and Asian dishes. CSPC +194548 $27

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