Juicy red fruit and acidity make Pascal Pibaleau rosé one of the best Loire Valley wines for a stormy New England September.
Following a formal introduction to affineur Pascal Beillevaire, Ihsan selected a variety of Pascal’s cheeses for import to the US. He had a good feeling because Pascal had deep roots in the farming world but was also a clear-headed businessman. That first import was a way to test the waters of a new relationship to Continue Reading »
A delightfully crisp rosé from Denis Jamain of Domaine de Reuilly and one of our favorite summer bottles.
Sainte-Maures have been made for over 1,000 years and the cheeses made in the Touraine region (known as Sainte-Maure de Touraine) are particularly well known and were granted AOC status in 1990. Touraine was broken up across different communes when French government departments were reorganized and, as a result, the geographical area of the appellation includes the department of Indre-et-Loire and the neighboring cantons of Loir-et-Cher, Indre and Vienne.
Mosse Moussamoussettes: on a recent trip to New York, I was lucky enough to share a bottle of this lovely little Loire Valley wine with Brooke and Ayse from the Formaggio Kitchen Essex shop.