Vins Français

France is arguably all about food and wine. They are the founders of the modern western kitchen and they are deeply proud of it too. What is most impressive is that they have always been spiritually connected to the land. Terroir (Tearr wa) is an excellent example of this, a term used to describe a characteristic taste and flavor that is derived from its local environment, living things, and soils. This understanding of terroir, its love of food, and its fervent patriotism is how they produce some of the best wine in the world. A glass transports you to that vineyard, opening the window to the terroir and the proud people who made it possible. The French have been perfecting wine for centuries, and thankfully they will continue to do so. Let’s all cheers “À votre santé” to another bottle of French wine!

Terres De Galets- Cotes Du Rhone

This glass of wine has warm black pepper and licorice notes supported with juicy red and black plum aromas. It’s moderate acidity and medium body wine that goes excellently with rich food.  A prime New York Strip seasoned generously with black pepper and salt would pair nicely. The acidity helps cut through the juicy meat, and the peppery notes complement the spices of the meal. Additionally, our 4-Year-Old Aged Gouda’s fruity flavor and the wine’s luscious plum aroma would make for an excellent compliantly pairing.

Food Pairing

Reversed Sear Steak

Steak is a classic meal that can be elevated by a couple of avant-garde techniques. The reverse searing gets the most out of your cut of meat, resulting in excellent Maillard reaction and even cooking. The dish will be both crispy on the outside and juicy on the inside. The meal should pair well with a hearty Cote du Rhone. The wine and steaks pepper notes will complement each other, while also matching the intensity of flavor and body.

Cooking Tips:

  • Cast iron is preferred to maintain the heat of the pan because it retains more heat than standard pans.
  • The searing with increase the internal temperature by 5 degrees from when it is pulled out of the oven, so plan accordingly.
  • The recipe asks to let the oil smoke before putting the steak in, this means small white whisps and not constant black plumes. If you see this then cool the pan, clean, and start again to avoid a burnt taste.
  • Most importantly, let the steak rest for at least 3 minutes before cutting

La Perliere- Bourgogne Pinot Noir

This bottle has pronounced notes of red cherry and raspberry balanced with beautiful notes of vanilla, baking spice, and dry leaves on a forest floor. Its medium-plus acidity and medium-light body make for a lovely food pairing wine. Its lighter body matches the delicacy of fish and poultry, while also having the acidity to complement richer cuts of meat like duck and pork. Plus, robust cheese like our Cave Aged Gruyere would match the intensity of the wine nicely. Creating a pairing that will bring out the subtle nuances in both food and beverage!

Food Pairing

Seared Duck Breast and Duck Fat Potatoes

This duck dish is an ultimately satisfying savory fall meal. It’s rich with delicate flavors that benefit from a beverage pairing that is both light in body but also has the acidity to cut through that richness. The gamey notes of the duck complement the earthy notes in the wine, while the acidity is on par to cut through the duck fat. It’s all factors that make for an exciting complementary pairing.

Cooking Tips:

  • The USDA recommends cooking poultry to 165°F for food safety.
  • When cooking the potatoes, to add depth of flavor, season the water with one tablespoon of salt to every gallon of water and add one-quarter cup of malt vinegar at the before cooking.
  • Waiting 2 minutes before slicing the meat across the grain.

Chateau Briot- Bordeaux Blanc

This bottle extends notes of fresh lemon zest, white flowers, green grass, and crisp granny smith apple, with supportive river rock minerality. The wine has zippy medium-plus acidity and a delicate light body. Its acidity will pair nicely with any seafood, especially lobster and crab ravioli, or a nice shrimp scampi. Another heavenly match would be a high-quality white cheddar like our Cabot Clothbound. The tangy cheese would compliment the brightness of the wine, additionally matching each other in intensity.

Food Pairing

Spaghetti Squash Shrimp Scampi

For a time-strapped chef, there is nothing better than a fresh 15-minute meal that is amazing! It’s a quick, light, and savory dish that would be perfect after a long day. The wine’s lemon notes complement the lemon zest used in the cooking. Additionally, the acidity has a cleansing quality that works well with the richness of the sauteed shrimp.

Cooking Tips:

  • Optional oven baking: In a 400°F oven transfer the squash to a wire rack on top of a sheet pan and roast for 30 to 45 minutes. Smaller squash will cook quicker than larger squash, so be sure to check the squash after 30 minutes to gauge cooking. After this time sample a bit of the squash, if it is partly crunchy keep in the oven for another 10 minutes.

Ziegler- Riesling

A glass of this wine delivers notes of ripe Meyer lemon, apricot, pineapple, and hibiscus with supportive minerality. It has thirst-quenching high acidity, an airy light body, and is off-dry. The subtle sweetness of the wine pairs well with spicy cuisines like hot Indian curries and heat pack Chinese entrees. Also, a piece of blue cheese would make an excellent pairing by complement the sweetness of the wine and the saltiness and pungency.

Food Pairing

Chicken Tikka Masala

Tikka masala tastes like travel. It is chicken in a creamy tomato marsala with soul-warming spices. It also makes for lovely leftovers, as the flavors marinate together very well. Additionally, the spices play well with a wine that has sweetness, like Riesling, which quenches the heat of the spices. This dish and wine will open up and intensify subtle nuances.

Cooking Tips:

  • Spices can burn, so do not feel the temptation to speed up the caramelization process of the onions, garlic, and ginger as you could run the risk of a burnt tasting dish.
  • Chicken should be cut into similar sized cubes so that everything cooks evenly.
  • It is important to stir the tomato sauce constantly, scraping along the bottom, to prevent burning.

Cocktails To Try


“the stronger mimosa-like one”

This classic cocktail’s namesake is the French field gun used in World War I. It is believed to be a salute to one of our greatest allies, but also a foreshadowing of this deadly delicious drink. It was famously created at Harry’s New York Bar in Paris after the turn of the 20th century. There have been arguments on whether to use cognac or gin because of the logical nod to our Gallic friends. However, down the line gin became preferable as its botanical elements are complemented by the subtle aromatic notes of the champagne. This cocktail is bright, fizzy, fresh, lightly sweet, incredibly refreshing, and enjoyable to drink!

ngredients for one:

· 1 ½ ounce Bartram’s Gin

· ½ ounce Fresh Lemon Juice

· ½ ounce Simple Syrup

· 3 ounces Cave Liberal Brut Sparkling Wine

· Garnish: Lemon Twist

Steps for making:

1.) Combine all but the Sparkling Wine into a shaker with ice and shake well.

2.) Strain into a flute, mason jar, or cocktail glass.

3.) Pour in the Sparkling wine and stir gently twice with a spoon.

4.) Peel and squeeze a lemon twist over the glass

5.) Rub the skin around the rim of the glass and place the garnish over the mouth of the glass.


“the Francophile’s sour”

Like many classic cocktails, there is debate on the origin of creation. This fight is between the historic rivals of London and Paris. I like to believe that Harry’s New York Bar in Paris was first because Harry MacElhone made it timeless with his recipe in Harry’s ABC of Mixing Cocktails drink book. Inspiration was undoubtedly from a New Orleans’ Brandy Crusta, and most likely brought over by exiled bartenders during the American prohibition. This is a sour, off-dry drink with notes of orange and fruitiness that a traditional whiskey sour drinker would find admirably akin!

Ingredients for one:

· 2 ounces St. Remy VSOP Brandy

· ¾ ounce Cointreau

· ¾ ounce lemon juice

· Garnish: orange peel

Steps for making:

1.) Rim your glass with sugar by rubbing a lemon around the rim and then rolling on a plate of sugar.
2.) Combine all ingredients to a cocktail shaker.
3.) Add ice and shake until well chilled.
4.) Strain into your prepared coupe or cocktail glass.
5.) Peel and squeeze an orange peel over the glass, then place on the mouth of the glass