Pairing food and wine is one of the great joys of being a sommelier. Our restaurants are our testing grounds, working with the chef to create new and exciting pairings. While we certainly have great respect for what’s new and innovative, our true reverence is for that which is classic. Muscadet and oysters. Foie-Gras and Sauternes. Loire Valley goat cheese (like Crottin de Chavignol) and a glass of Sancerre. The classics.
Carl Jung famously said that the truly modern man is actually old-fashioned, and with that in mind, we’re taking it back to the root this week. We will be exploring prime examples of classic French wine appellations, names like Vosne-Romanée, Meursault-Perrières 1er Cru, Cornas and Châteauneuf-du-Pape. With the world always pushing towards what is shiny and new, it’s comforting to know that some things are steadfast, some things are classic.