Plan on satisfying your appetite in style this Summer? If so, here are Top 6 Summer Foodie Phrases you need to know:
1.) Salade Niçoise [SAL-ad nee-SWAZ]: Niçoise literally means “in the style of Nice” which is where this super chic salad originated (pictured above). While it typically consists of fresh, traditional flavors such as tomatoes, oil-packed tuna, hard-boiled eggs, Niçoise olives and anchovies dressed with a simple vinaigrette, this delicious salad’s global appeal has led to many variations. Today, a piece of seared rare tuna is often used instead of canned. Other accoutrements are also added including potatoes, haricorts verts, capers and/or roasted red peppers. This delicious flavor combination is also frequently used to top meat or fish and one of our all-time favorite Summer recipes is our Swordfish Niçoise. For wine lovers, nothing pairs more perfectly with this lovely salade than a glass of Provençal rosé – Sante!
Ceviche served in a Martini glass
2.) Ceviche [seh-VEE-chay]: This classic Latin American dish which originated in Peru is a MUST for seafood lovers! Ceviche is made from a combination of fresh, raw seafood (i.e. shrimp, sea bass, mahi-mahi, etc.) which is chopped and then “cooked” in citrus juices. The citric acid found in lemons and limes “denatures” the proteins in the fish, much like the application of heat although the two processes are somewhat different. The high acid of the citrus also creates an environment that is inhospitable to many pathogens, making the fish safe to eat as well. In addition to the citrus juice, ceviche is also given delicious flavor by adding garlic, onion and/or cilantro and is usually spiced with red chili peppers.
Tomato-based Gazpacho is always served chilled
3.) Gazpacho [gaz-PAH-cho]: This quintessential, tomato-based Summer soup originated in Andalusia, Spain hundred of years ago. In addition to tomatoes, gazpacho also includes raw vegetables such as onion, garlic, bell pepper, cucumbers and parsley which are chopped and blended together using either a traditional mortar and pestle or blender. Some older variations of this ancient dish also include bread although it is not commonly seen today. The soup is then seasoned using vinegar, olive oil and salt and pepper and always served chilled. Gazpacho is a refreshing treat that’s the perfect foil for a hot Summer day.
Steamed Mussels with delicious Bread & Aïoli
4.) Aïoli [ay-O-lee]: This sumptuous sauce’s name literally means, “oil and garlic” in the Catalan and Provençal languages. Aïoli is a mayonnaise-like mixture of olive oil and garlic which is particularly popular in the coastal Mediterranean towns of France, Italy and Spain. It is traditionally served alongside dishes such as steamed vegetables, poached seafood, shellfish and hard-boiled eggs. It beautifully enhances a dish’s flavor with its garlicky goodness! While the Spanish maintain aïoli should not include eggs which results in a more paste-like consistency, Provençal versions often do which gives the sauce a richer, creamier texture.
Strawberry Pistachio Semifreddo
5.) Semifreddo [se-mee-FRAY-doe]: This Italian, semi-frozen dessert will quickly become a staple in your kitchen this Summer! Semifreddo, which literally means “half-cold” in Italian, is a heavenly mixture of sugar, cream and eggs. The texture is somewhere between ice cream and decadent frozen mousse, however, semifreddo is not churned like ice cream which is where the main difference lies. Semifreddo is made with whipped cream that is then frozen into a pan or mold and then sliced prior to serving. This deliciously divine Strawberry Pistachio Semifreddo is our Summer favorite!
Chef Michelle Bernstein’s Mexican-style Corn with Lime, Ancho & Queso Fresco
6.) Elote [eh-LO-tay]: I don’t know about you, but if there’s one thing I CRAVE all Summer long…its corn. And the epitome of corny deliciousness can be found in Elote, aka Mexican street corn. In this dish, ears of corn are typically either boiled or cooked on the grill and then slathered with a combination of mayonnaise, crema (sour cream), lemon or lime juice, salt, pepper, butter, cheese (such as Cotija) and either chili powder or smoked paprika depending on how you roll. We especially like Chef Michelle Bernstein’s recipe for Mexican-style Corn with Lime, Ancho and Queso Fresco but feel free to use your artistic license and make it your own for a savory Summer treat!
I hope you enjoy our Top 6 Summer Foodie Phrases and we’d love to hear about your favorite Summer dishes. Please let us know in the “Comments” section below.
Bon appétit,
The post Our Top 6 Summer Foodie Phrases appeared first on The Glamorous Gourmet.
With social media playing such a big role in our lives these days it's hard to keep anything secret and if we're friends on Facebook you might have heard I had a birthday last week. If not, well, the jig is up and yes, it's true, I'm 29 (again) but more importantly I wanted to share a special birthday experience I had thanks to my thoughtful husband who booked an appointment for me at the fabulous Eau Resort & Spa in Palm Beach. This wasn't just any appointment, however, and instead of my usual Swedish massage I was treated to...something very special.
Let me start by saying since my first visit to Eau Spa - I was completely smitten! It's stunningly beautiful and glamorous and is one of my favorite places to relax and unwind after a stressful month or to celebrate a special occasion with my girlfriends. The spa's mantra is "Pause, Play and Perfect" which reflects the idea of taking time out, and treating yourself to some well deserved "me time" - what's not to love about that? The spa itself is an impressive 42,000 square feet consisting of a beautiful candle-lit wishing well (where you’re asked to pause and make a wish before your service), a "Self-Centered" courtyard garden, scrub and polish bars, hair and nail salon, fitness center, sauna, whirlpool and luxurious treatment rooms. It's easy to see why it is one of only 48 spas in the world to have received a Five-Star rating from Forbes Travel Guide.
The special birthday treatment Steve booked for me was The Imperial Geisha, a 90 minute experience consisting of, "a hand drawn bath of exotic florals, oriental teas, and precious oils combined with a hand washing and polishing of the skin, a delicate dry buff, and a warm butter and silk massage." One thing I love about the spa is that each treatment room has a whimsical name like Villa Vain or Villa Selfish. I received my treatment in Villa Play, a larger room complete with two massage tables, matching chaise lounges and an adjacent private outdoor terrace. After an invigorating 15 minute body polish, Val, my wonderful masseuse, drew a bath for me in the outdoor bathtub. It's not just every day you're taking a bath in your "birthday suit" in a gorgeous Victoria + Albert outdoor tub, but any sense of modesty quickly dissipated as I slipped into the tub and the mixture of warm water and fragrant oils melted every ounce of tension from my body. This special al fresco space also featured a soothing fountain, shower and lots of lush greenery to ensure privacy - I quickly grew attached to my private little oasis. After a glorious 15 minute soak, I heard Val discreetly knock on the sliding glass door, my signal to return inside, and I reluctantly reached for my towel.
A 60 minute massage followed but not before I was able to select the lighting color and music genre for the room – talk about customized services! Instead of regular massage oil, a rich, decadent Red Flower body butter was used for the Imperial Geisha which was a very welcome and luxurious change. The warm bath prior to the massage was so relaxing within minutes I was nodding off as Val worked her magic! When my service was over I floated out of Villa Play on a cloud and I was even further delighted by a plate of mini birthday cupcakes, a signature spa indulgence. I prolonged the Imperial Geisha-induced bliss by relaxing in one of the swinging chairs in the “Self-Centered” Garden while I waited for Steve to meet me for a late lunch and Champagne (see video below for some bubbly fun!) at Temple Orange, the hotel's Mediterranean restaurant. Needless to say it was the perfect ending to a very special birthday.The next time you're in the mood for a spa day, pop on over to Eau Spa for the fabulous Imperial Geisha, a 60 minute Swedish massage or whatever service suits your mood (for a list of spa services, please click here). You should also plan on arriving early and/or staying late since your spa service includes a free day pass to the spa grounds and amenities. You'll definitely want to take the time to linger for a soak in the whirlpool or enjoy an al fresco lunch in the garden - it is, after all, the perfect opportunity to pause, play and perfect - birthday or not.Eau Resort & Spa 100 South Ocean Boulevard Manalapan, Florida 33462 561.540.4960Imperial Geisha Treatment: 90 Minutes for $299
With social media playing such a big role in our lives these days it’s hard to keep anything secret and if we’re friends on Facebook you might have heard I had a birthday last week. If not, well, the jig is up and yes, it’s true, I’m 29 (again) but more importantly I wanted to share a special birthday experience... Read More
The post Glamorous Getaways: A Special Day at Eau Spa in Palm Beach, Florida! appeared first on The Glamorous Gourmet.
"Rosé is a delightful wine to serve year round at almost every meal...even breakfast!"- Martha Stewart
Last month marked a major annual culinary occurrence here in South Florida, The South Beach Wine & Food Festival. Now in its 15th year, the festival continues to delight the palates of South Florida foodies and has definitely stood the test of time in a city where trends, culinary and otherwise, tend to quickly come and go. To this day, the weekend long culinary extravaganza features a veritable "who's who" of the wine and food world in events ranging from Master Sommelier-taught wine seminars to late night ragers on the beach hosted by the likes of Guy Fieri. Part of it's intrinsic magic is perhaps that there's definitely something for everyone!This year there was one event I was especially eager to attend: the Rosé Brunch co-hosted by Martha Stewart and Chef Jean-Georges Vongerichten featuring the Provençal rosé wines of Chateau D'Esclans. Now, I'm a huge fan of Chef Vongerichten and I count my visits to his Michelin-starred restaurants among some of my most memorable culinary experiences. And, if you know me at all or have ever read my blog you know how much I adore the marvelous rosés of the charismatic Sacha Lichine and Chateau D'Esclans (for the details of our visit to the Chateau, please click here), but for me, the main draw at this particular event...was Martha.
I have been a Martha Stewart fan since 1992. At that time in my life I was just graduating from college and there was something about her passion for homekeeping, cooking and everything that went with it that just spoke to me. I started reading her books and magazine with avid interest and when her show debuted in 1993 I was completely hooked! My friends and family knew never to call me from 10-10:30am on Saturday morning because I was watching Martha. Her timeless advice was all about beautifying and elevating the things we encounter in our daily lives and making them, well...special.
I've been inspired by her ever since and to this day, my kitchen dish soap is still ensconced in a decorative glass bottle complete with spout and proudly displayed on my sink. I also painted every room in my first apartment (and many after that) using Martha Stewart paints inspired by the beautiful colors of her Araucana hens' eggs. I continue to delight my friends with her Pressed Picnic Sandwich and, much to my Grandmother's dismay, Martha's Banana Bread is still the ONLY one I make (the key is the sour cream!). She also inspired me to make my first homemade chicken stock before I even knew what the heck to do with it, but it sure made my apartment smell heavenly. I once blew almost an entire paycheck making her Easter Brunch for my friends and at her behest I also grew my own herbs (don't forget to pronounce the "h"), made a giant batch of pesto with the basil and froze the leftovers in ice cube trays to enjoy during Winter. Let's also not forget the various combinations of compound butters which have been livening up dishes in my kitchen for decades and while I still haven't encountered a broken light bulb in a socket, I sure as heck would know how to use a raw potato to get it out. Because of Martha I've composted, espaliered, paillarded, braised and decoupaged and whether I was trying a new recipe, learning her latest craft or simply honing my technique for folding and storing sheets I've thoroughly enjoyed learning from her over the past 25 years.
But I digress, the beautiful Rosé Brunch was held in the Matador Room at South Beach's uber-chic Edition Hotel. Inspired by its rich history and 1950s glamour, Chef Vongerichten has reinvented the iconic room with menus featuring his interpretation of Caribbean, Spanish, Latin and South American cuisines using only the freshest, locally sourced, seasonal ingredients. As we waited to enter the beautiful venue, Martha herself arrived dressed in white pants, a chambray blue top and coordinating wrap and stylish wedges. She flashed her tousled blond hair and white smile as she stopped for a moment to welcome us and take a few photos before being whisked into the room. Minutes later, we entered the stunning circular space and soon after, the crowd was buzzing with energy. As we enjoyed the ambiance, the most attractive wait staff I've ever seen plied us with glasses of the 2014 Chateau D'Esclans Whispering Angel Rosé and delicious, hand-passed hors d'oeuvres including Floridian Heirloom Tomato Toast, Crispy Salmon Sushi with Chipotle Mayo and Peekytoe Crab Fritters with Aioli and Basil.
As we sat down for brunch, festival founder and Executive Director, Lee Schrager took the microphone, welcomed everyone and explained how this particular event had garnered the nickname, "The Trifecta" during the planning process due to its impressive roster of hosts. After all, it's not just every day America's leading lifestyle doyenne, one of the planet's most celebrated Chefs and the proprietor of Provence's most beloved Chateau get together to throw a little brunch on the beach! Then Martha took the microphone and graciously welcomed everyone and elaborated on her respect for Chef Vongerichten, "a maestro of restaurants and cooking," as well as her love of rosé wine. She explained how she discovered it years ago when she and her husband and daughter would travel to St. Bart's (to view a video of her entire commentary, please click here). And just when I thought I couldn't love her any more, she made the aforementioned comment about rosé being a wonderful wine for any meal, including breakfast!
Moments later, a round of family-style appetizers descended on our table which were paired with the Chateau's newest release, the 2014 Chateau D'Esclans "Rock Angel" Rosé ($45). This delightfully pale pink wine is made from Grenache, Rolle and Tibouren grapes which were vinified in a combination of large oak barrels and stainless steel, resulting in a fresh, fruity wine with a lovely, dry finish. This wine was the perfect accompaniment for the wide variety of mouthwatering dishes laid before us, including Jamón Ibérico de Bellota, Marinated Olives with Poblano and Mint Pesto, and Sweet Pea Guacamole served with perfectly salted, crunchy tortillas. Next came Raw, Shaved Florida Red Snapper with Green Chili Dressing and Crunchy Rice and Herbs, Florida Stone Crab with Mustard Sauce, Raw Shaved Brussels Sprout Salad, Pear and Apple Salad, Wild Gulf Shrimp with Sizzling Garlic and Chili Oil and Chorizo Pizza with Broccoli Rabe. In the past, some of the festival's events have been criticized for not providing enough food but let me just tell you - this was NOT one of them! Each dish was more delicious than the next, and we were just getting started.
Our next course featured round upon round of family style dishes paired with the jewel in the Chateau D'Esclans crown - Garrus! This wine changed the rosé game, turning what the French widely considered a "cheap and cheerful" wine into a thing of true beauty. Garrus is crafted from the fruit of 80 year old Grenache and Rolle vines which is fermented in new and second year barrels resulting in a serious wine with serious structure and depth of flavor. This incredibly food-friendly rosé paired beautifully with the creative and delicious dishes which featured a little Miami spice and flair which was definitely a big hit with attendees! Dishes like Crispy Florida Black Grouper Tacos with Aioli and Cabbage-Chili Pickle, Maitake Mushrooms with Goat Cheese and Fresno Pepper Vinaigrette, Charred Florida Octopus with Crispy Potatoes and Paprika Emulsion renewed our appetites and were a feast for the eyes as much as the palate with their beautiful array of flavors and textures. Chef Vongerichten's Arroz con Pollo with Crackling Skin and Lemon Zest was a hands-down favorite at our table as well as the Grilled Prime NY Strip with Chimichurri Sauce and Crunchy Potato Nuggets. Not only were the dishes incredibly delicious, but we were also accommodated with additional plates of just about every one!
By the time dessert rolled around we were so full we could barely eat another bite...but being the troopers we are, somehow we managed. And who could possibly say "no" to a delightfully decadent Tres Leches Cake with Glazed Pineapple followed by the classic but impossible to turn down Warm Valrhona Chocolate Cake with Vanilla Ice Cream. We also had to try at least a bite (or two!) of the creative Strawberry Sundae with Kaffir Lime Meringue and Caramelized Brioche Croutons, Soft and Crunchy Almond Cake with Guava Sorbet and perhaps my personal favorite, Salted Caramel "Impossible Flan," a heavenly combination of flan and cake that I just couldn't seem to get enough of. These special sweets were undoubtedly the perfect finish to a magnificent morning.
At the end of the brunch Chef brought out his fabulous team helmed by the incredibly talented and recent Top Chef Champion Chef de Cuisine Jeremy Ford for an immensely well-deserved round of applause. It was evident how hard he and his team worked to create this lavish feast and every ounce of adulation was truly earned. As we left with our copies of Martha's new book, "Martha Stewart's Appetizers" Steve and I agreed this special event was, without a doubt, a very Good Thing!Cheers,
“Rosé is a delightful wine to serve year round at almost every meal…even breakfast!” – Martha Stewart Last month marked a major annual culinary occurrence here in South Florida, The South Beach Wine & Food Festival. Now in its 15th year, the festival continues to delight the palates of South Florida foodies and has definitely stood the test of time... Read More
The post Chateau D’Esclans Rosé Brunch Hosted by Martha Stewart & Chef Jean-Georges Vongerichten at The South Beach Wine & Food Festival appeared first on The Glamorous Gourmet.
"Some wines are like mystery books that you read fast, enjoy and forget. Burgundy is like a classic that you take in slowly, assimilate and always remember." - Jacques Lardière
Since Burgundy-based négociant Maison Louis Jadot's 2013 purchase of the 32-acre Resonance vineyard in the Yamhill-Carlton District of Oregon's Willamette Valley, Pinot Noir fans have been in a state of anticipation. After all, this was Jadot's first vineyard purchase outside of France since its inception in 1859, not to mention the appointed winemaker for the new project is Jadot's revered winemaker of 42 years, Jacques Lardière, who came out of a brief 2012 "retirement" to oversee the new project in 2013. After searching for just the right plot of land, can the Jadot team coax classic wines from the unfamiliar Oregonian terroir?
I recently attended a tasting hosted by Head of Operations for Résonance, Thibault Gagey. The last name might sound familiar to Burgundy fans since Gagey is following in the footsteps of his father and current Jadot President, Pierre-Henry Gagey, and grandfather André Gagey who also played a significant role in the company, including hiring Lardiere in 1970. After obtaining a Master's Degree in Management from the Ecole Supérieure de Commerce de Reims, Gagey gained work experience during stints as a fine wine sales manager in Asia, cellar hand in New Zealand and brand manager in the US before returning to Burgundy in 2014 to work at Jadot. Shortly thereafter, he became involved in the new project.The tasting was held at Marion, a charming, Mediterranean-inspired café, bakery, market and oyster bar in Miami's tony Brickell district. Conceptualized by Mister Hospitality duo, Mathieu Massa and Michael Ridard following the success of Bâoli Miami, the restaurant's chic airy atmosphere, delights Marion patrons as they shop or dine on fresh, locally sourced produce and artisanal cuisine. Executive Chef Jean Paul Lourdes created some delicious dishes to enjoy with the tasting's featured wines.
As the tasting got underway, the obvious question for Gagey was, "why Oregon?" and "why now?" Let's face it, since Burgundy's Drouhin family braved the west coast in the 1980's few other domaines have followed suit. "It was my father's idea to expand outside of Burgundy, and Jacques was going to be involved from the beginning...he's very excited about the project," Gagey explained. On finding just the right vineyard, "We'd seen other places before but we really had a crush on the place! The quality of the wine, quality of the property and the feel of the place were just right. The first time my father saw it he knew this is where we should be and he and Jacques both had the same initial feeling." What sealed the deal, however, was a tasting of previous vintages, "We felt Resonance had a sense of place...even if the winemaker or vintage was different."The 32-acre Résonance vineyard kept its name in the purchase which Gagey explained, "We did not choose the name but it's a great name because it means the same thing in English as in French. This is why we decided to keep [it] and use it as a brand." The vineyard itself is situated on a portion of a low ridge approximately 250-500 feet above sea level, emerging out of the Coast Range in Oregon's Yamhill-Carlton District AVA. Twenty acres of the vineyard are planted to Pinot Noir which thrives in its Willakenzie (old sedimentary deposits) and Yamhill (ancient submarine basaltic) soils. This dry-farmed vineyard is one of the oldest in the Willamette Valley and, interestingly, features only non-grafted rootstocks which were planted in 1981.
Gagey shared a selection of wines with us beginning with the 2013 Domaine Ferret Pouilly-Fuissé ($34). Following World War II, this Burgundian domaine, owned by Jadot since 2008, was the first in Pouilly-Fuissé to move from mass produced wine to estate bottling to ensure higher quality standards. The regions clay and limestone soils are perfect for Chardonnay and winemaker Audrey Braccini deftly crafts this wine from a blend of the best vineyard plots with 10-35 year old vines. Braccini is the latest in a continuous line of esteemed women who've run Domaine Ferret since 1840, a notable accomplishment in the historically male dominated field. Following harvest, each parcel is vinified separately and then aged in a combination of enamel tanks and used oak barrels. The end result is a wine with reserved notes of citrus, golden apple, hazelnut, minerals and spice with a lovely food-friendly acidity.Next, we sampled the 2012 Chateau des Jacques Moulin-à-Vent Beaujolais. This southernmost outpost of Burgundy features wines crafted from the Gamay grape which, in the right hands, can approximate the Pinot Noirs of the Cote D'Or. Of the ten Beaujolais crus, Moulin-à-Vent is widely considered to be the most "Burgundian," exhibiting complexity, structure and ample aging potential (10-20 years). Chateau des Jacques winemaker Guillaume de Castelnau partially destemmed the grapes after harvest and vinified the wine in closed vats. Eighty percent of the wine was then matured in French oak barrels for 10 months, a practice that's quite unusual for Beaujolais yet representative of how de Castelnau and Lardière's implementation of Burgundian methods of winemaking have improved the quality of these often maligned wines. This robust Beaujolais displayed notes of dark cherry, violet, leather and tobacco with a delightfully spice-tinged finish.
Sufficiently primed by the two Burgundies, next were the two Résonance wines, beginning with the most recent release, the 2014 Résonance Willamette Valley Pinot Noir ($48). The grapes for this wine were sourced from estate vineyards (Résonance and Découverte) and top vineyards in the Dundee Hills AVA. Following fermentation, the wine was aged for 13 months in French oak, 20% new. Gagey was quick to note the wine had only been bottled a few weeks ago, "It's very tight and needs to breathe, it won't even be in the market until September." The result was a wine with great promise, featuring a lovely ruby hue and alluring aromas of red and black fruit and spice. On the palate, a core of red cherry fruit was complemented by pomegranate, earth and a hint of cassis framed by soft tannins and a bright acidity that immediately made me think of food - specifically, a savory herb-roasted chicken with crispy skin or a mouth-watering Coq au Vin.Next was the 2013 Resonance Vineyard Pinot Noir ($65), the first Jadot-owned vintage made from grapes harvested exclusively from the eponymous vineyard. Gagey prefaced the wine by saying, "2014 was a great vintage...but 2013 was a little more complicated." Storms threatened mid-harvest, yet the Résonance team emerged victorious, "It might be the luck of the first vintage, but we picked everything before the rain came!" This wine was aged for 15 months in French oak, 50% new, and as I lifted the glass to my lips I inhaled the enticing aromas of ripe, red fruit and spice. On the palate, the wine had a beautiful depth of flavor with layers of cherry fruit, minerals, spice and earth which continued to reveal themselves throughout the finish. In its youth, this wine was elegant and balanced with structure that alluded to optimal ageability, much like its Burgundy counterparts. When asked about the aging potential of the Oregon wines Gagey replied, "I think it has good aging potential but I don't know, we shall see and we are still learning."
When asked whether Résonance will focus on single vineyard wines or blends in the future, Gagey spoke from the heart, "Being from Burgundy, single vineyard is very, very important and something that we really believe in...and this is what have been doing in Burgundy for ages and what we want to do in Oregon but we'll do a blend as well." On plans to plant any other grapes, "We're planting a little Chardonnay now, but we will see...we are from Burgundy so for now we're going to stick with what we know." When asked if there was a relationship between them and the Drouhins, the first Burgundy family to establish an Oregon outpost, Gagey replied, "I worked the 2012 vintage in Oregon with Veronique [Drouhin] and we are very good friends. They have been in Oregon since 1987 and have done a great job."We finished the tasting with a vinous gem, the 2013 Maison Louis Jadot Beaune Clos de Ursules ($75). This wine was produced from the Clos des Ursules, a walled portion (or clos) of the Premier Cru Vignes Franches vineyard that has been owned by the Jadot family since 1826, before the company was officially founded. Jadot is the only producer of wine from this Premier Cru which is comprised of a scant 2.15 hectares. Winemaker Frédéric Barnier crafted a lovely wine in the complicated 2013 vintage, marked by treacherous hailstorms which took their toll on the vines. Thankfully the storms relented early enough to allow the vines time to recover and the end result is a delightful wine featuring Burgundy's hallmark minerality and acid accompanied by notes of black cherry, cassis, graphite, spice and earthy tannins.
The opportunity to taste the Oregon wines side by side with the Burgundies was a valuable one and revealed that, despite their inherent differences, there was a common stylistic thread throughout these wines. The Résonance Pinots alluded to the restrained elegance of their Burgundian counterparts, yet were generous enough to represent their unique Oregonian terroir. I encourage all Pinot Noir fans to seek out the Résonance wines which should be more widely available later this year (for more information, please e-mail stephanie@theglamorousgourmet.com). Also, if you're planning a trip to Oregon wine country, Résonance's visitor center should be complete by 2018. After all, this busy team is still learning the lay of the land and as Gagey concluded, "The monks have been making wine in Burgundy for over 1,000 years, we are new to Oregon so we have alot to learn and every day we're learning something new, it's very exciting."Cheers,
“Some wines are like mystery books that you read fast, enjoy and forget. Burgundy is like a classic that you take in slowly, assimilate and always remember.” – Jacques Lardière Since Burgundy-based négociant Maison Louis Jadot’s 2013 purchase of the 32-acre Resonance vineyard in the Yamhill-Carlton District of Oregon’s Willamette Valley, Pinot Noir fans have been in a state of... Read More
The post Producer Profile: Burgundy’s Maison Louis Jadot Debuts Oregon Résonance Pinot Noirs appeared first on The Glamorous Gourmet.
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