WSET Level 3
I can never resist a nice platter of oysters or a meaty lobster paired with a bottle of Chablis, La Boissonneuse by Julien Brocard. The combination of the mineral, almost salty flavor of this wine with iodine-rich seafood is close to perfection.
Every trip to Burgundy’s Côte d’Or is magical. The region's diversity of terroirs, its winemaking know-how, and its history going all the way back to the Romans and Celts fascinate me.
"Food without wine is a corpse; wine without food is a ghost; united and well-matched they are as body and soul, living partners."