Dinners aboard The Amaryllis were brilliant, showcasing the Grands Crus to bring out their full potential. Check out some of our favorite pairings.
We tasted white and red Burgundies from all 32 Grands Cru vineyards over the course of 6 dinners. They forced me to do it.
This is the first of several posts documenting our Grand Cru Burgundy barge cruise, an unforgettable experience that should be on every Burgundy-lover’s bucket list. First up . . . the barge and our itinerary.
Salade Niçoise – the Provençal salad of tuna, egg, potatoes and haricots verts. Surprisingly, the salad pairs with a number of varietals, but not without some cautions. Check it out.
Pork is the “Other White Meat”. Right? This opens up the possibility of serving a white wine. If so, which white grape? And how does it stack up against a red Burgundy?