Funky Pairings
We write to taste life twice
Magret de canard + Pinot noir
Ooh la la, the magret de canard is one of my specialties. It's sublime and succulent fast food. First, I score the skin of breast to increase the surface of the fat. Salt and pepper. Don't be shy! Then I seal it on a cold pan. The crunchy skin is porny. And I finish...
Veal Schnitzel + Grüner Veltliner
If you're tempted to uncork a red wine, don't do it! For the traditional Schnitzel, you need a crispy and citric white to cut the fatty sensation of the frying. To enjoy the tender and moist meat embraced by a crunchy and peppery crust, nothing better than a terroir...
Borscht soup + Cinsault
I call it vampire soup and honestly it was a cultural shock the first time I tasted the Polish version of Borscht soup. I felt like Dracula in Christopher Lee's version of 1958. Today I can't get enough of it. It's a matter of survival. I'm addicted to its bloody...
Spaghetti & Meatballs + Carmenère
Don't get me wrong but there is something very erotic about the meatballs, especially if you season them with freshly ground pepper and Provencal herbs. Therefore, you need a wine that provokes the same unspeakable desires. A silky, curvy, and irresistible spicy...
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