By: Keith Mabry
K&L Staff Member
I tend to cook a fair amount of braised dishes this time of year as well as a standing rib roast or two, but Bordeaux seems too obvious a choice. But, I’m a huge Cabernet Franc fan. Something like the 2015 Joël Taluau Saint-Nicolas-de-Bourgueil Vieilles Vignes fits me like a loud Christmas sweater. It’s an off-the-radar region and it has spot-on varietal character. It’s also from a great vintage so the wine has ripe black cherry fruit but also notes of crushed herbs like sage and rosemary. It’s an outstanding complement to my style of cooking.