Latest dispatches

Presentation of Puligny-Montrachet Premier Cru Les Folatières 2022 Vintage (4/2024)

Since they were first erected by Cistercian monks in 1365, the walls surrounding the Clos des Lambrays have harnessed the harmony of their 8.66 hectares of vines. This notion of the perfect union of the whole persists today and remains Clos des Lambrays’ raison d’être. Over the course of the estate’s 650-year history, the unity of the Clos has not always been secure. The French Revolution saw the vineyard split across 74 different owners, but its reassembly by the Rodier family in the late 1890s was a defining moment in the Domaine’s past, influencing its present, and driving its philosophy, for the future, under the auspices of Groupe LVMH since 2014. In March 2019, Jacques Devauges joined the estate as the General Manager and the Chief Winemaker. Rediscovering the essence and emotion found in the mythical bottles of Clos des Lambrays from the early 1900s, which still impress today after so many decades is the vision of the whole team, and the inspiration driving their daily efforts

Cooking with Chef Oscar Torres: Octopus & Marqués de Cáceres Verdejo (11/2024)

The acidity in the wine allows the smokiness, spiciness, and salinity of the octopus to enhance the grapefruit notes and structure of the wine. The sweetness from the saffron gastrique balances well with the wine’s herbaceous structure ABOUT CHEF OSCAR A son of the City of Angels, Oscar Torres developed an affinity and deep love for the city’s rich culture. He gravitated to the kitchen at an early age mimicking and learning from family members who quite literally passed down generations-old recipes and culinary techniques to young Oscar. Driven by his passion for creating, Chef Oscar pursued formal culinary training at Le Cordon Bleu, where he sharpened his skills under the guidance of master chefs, refining his techniques and discovering his unique identity. His passion and talents didn’t go unnoticed, and he was awarded his first Executive Chef position at the age of 24. At the heart of Oscar’s culinary journey, he was taken under the wings of several mentors, including Chef Mario

Cooking with Chef Oscar Torres: Pinxtos & Marqués de Cáceres Crianza (11/2024)

A classic Basque-inspired dish that pairs perfectly with the Crianza, allowing the salinity of the sardines and the smokiness of the pepper to enhance the blackberry and plum notes in the wine’s structure. ABOUT CHEF OSCAR A son of the City of Angels, Oscar Torres developed an affinity and deep love for the city’s rich culture. He gravitated to the kitchen at an early age mimicking and learning from family members who quite literally passed down generations-old recipes and culinary techniques to young Oscar. Driven by his passion for creating, Chef Oscar pursued formal culinary training at Le Cordon Bleu, where he sharpened his skills under the guidance of master chefs, refining his techniques and discovering his unique identity. His passion and talents didn’t go unnoticed, and he was awarded his first Executive Chef position at the age of 24. At the heart of Oscar’s culinary journey, he was taken under the wings of several mentors, including Chef Mario Alberto (Lazy Ox, Olivia’s), w

Cooking with Chef Oscar Torres: Roasted Zucchini & Marqués de Cáceres Rosé

The herbaceous notes in this dish allow the floral undertones of the rosé to shine through. The sweetness of the rosemary-enhanced gastrique complements the citrus notes of the rosé, which play beautifully with the roasted vegetables. ABOUT CHEF OSCAR A son of the City of Angels, Oscar Torres developed an affinity and deep love for the city’s rich culture. He gravitated to the kitchen at an early age mimicking and learning from family members who quite literally passed down generations-old recipes and culinary techniques to young Oscar. Driven by his passion for creating, Chef Oscar pursued formal culinary training at Le Cordon Bleu, where he sharpened his skills under the guidance of master chefs, refining his techniques and discovering his unique identity. His passion and talents didn’t go unnoticed, and he was awarded his first Executive Chef position at the age of 24. At the heart of Oscar’s culinary journey, he was taken under the wings of several mentors, including Chef Mario A

Cooking with Chef Oscar Torres: Kingfish Crudo & Marqués de Cáceres Cava (11/2024)

Floral notes from the cava pair with the acidity of the cucumber and help cut the smokiness of the salsa verde. The bubbles also help to cut the spiciness of the smoked salsa verde, while washing down the yeastiness of the brioche to cleanse the palate. ABOUT CHEF OSCAR A son of the City of Angels, Oscar Torres developed an affinity and deep love for the city’s rich culture. He gravitated to the kitchen at an early age mimicking and learning from family members who quite literally passed down generations-old recipes and culinary techniques to young Oscar. Driven by his passion for creating, Chef Oscar pursued formal culinary training at Le Cordon Bleu, where he sharpened his skills under the guidance of master chefs, refining his techniques and discovering his unique identity. His passion and talents didn’t go unnoticed, and he was awarded his first Executive Chef position at the age of 24. At the heart of Oscar’s culinary journey, he was taken under the wings of several mentors, inc

Cooking with Chef Oscar Torres: Croquettes & Marqués de Cáceres Reserva (11/2024)

The oakiness of the wine enhances the crispy texture of the masa coating on the croquettes. The creaminess of the Oaxacan cheese allows the fruit flavors to shine, while the barrel oak finish complements the nuttiness and smokiness of the burnt tomato. ABOUT CHEF OSCAR A son of the City of Angels, Oscar Torres developed an affinity and deep love for the city’s rich culture. He gravitated to the kitchen at an early age mimicking and learning from family members who quite literally passed down generations-old recipes and culinary techniques to young Oscar. Driven by his passion for creating, Chef Oscar pursued formal culinary training at Le Cordon Bleu, where he sharpened his skills under the guidance of master chefs, refining his techniques and discovering his unique identity. His passion and talents didn’t go unnoticed, and he was awarded his first Executive Chef position at the age of 24. At the heart of Oscar’s culinary journey, he was taken under the wings of several mentors, incl

Vineyard Brands Iberian Focus Month with Wanda Mann: Portugal (10/24)

Vineyard Brands Iberian Focus Month with Wanda Mann: Spain (10/24)

Vineyard Brands Iberian Focus Month with Wanda Mann: Madeira (10/24)

Vineyard Brands Iberian Focus Month with Wanda Mann: An Introduction (10/24)

Gradis'ciutta Ribolla Gialla (08/2024)

West of the city of Gorizia in northeastern Italy, there is a group of hills known as Collio where Gradis’ciutta is situated. The Isonzo River flows through this hilly stretch to the southeast, towards the Judrio creek to the northwest, and in the south it merges into the Friulian plain. Appreciated not only for its wines, but also for fruit and olive oil, Collio was once a backdrop for skirmishes during the Great War. Today, the area is synonymous with high-quality white wines. At Gradis’ciutta, Collio’s unique terroir is reflected in the outstanding wines produced, whether they be indigenous or international varietals. Before carrying the name Gradis’ciutta, the vineyard area was known as Monsvini, which in Latin means “Mount of Wine.” The soul behind the constantly evolving reality of Gradis’ciutta is Robert Princic, who got his start in wine at a young age, spending time in the vines every harvest with his hardworking parents, Isidoro and Ivanka. Today, Robert continues to carry th

Gradis'ciutta Pinot Grigio (08/2024)

West of the city of Gorizia in northeastern Italy, there is a group of hills known as Collio where Gradis’ciutta is situated. The Isonzo River flows through this hilly stretch to the southeast, towards the Judrio creek to the northwest, and in the south it merges into the Friulian plain. Appreciated not only for its wines, but also for fruit and olive oil, Collio was once a backdrop for skirmishes during the Great War. Today, the area is synonymous with high-quality white wines. At Gradis’ciutta, Collio’s unique terroir is reflected in the outstanding wines produced, whether they be indigenous or international varietals. Before carrying the name Gradis’ciutta, the vineyard area was known as Monsvini, which in Latin means “Mount of Wine.” The soul behind the constantly evolving reality of Gradis’ciutta is Robert Princic, who got his start in wine at a young age, spending time in the vines every harvest with his hardworking parents, Isidoro and Ivanka. Today, Robert continues to carry th

An Introduction to Collio (08/2024)

West of the city of Gorizia in northeastern Italy, there is a group of hills known as Collio where Gradis’ciutta is situated. The Isonzo River flows through this hilly stretch to the southeast, towards the Judrio creek to the northwest, and in the south it merges into the Friulian plain. Appreciated not only for its wines, but also for fruit and olive oil, Collio was once a backdrop for skirmishes during the Great War. Today, the area is synonymous with high-quality white wines. At Gradis’ciutta, Collio’s unique terroir is reflected in the outstanding wines produced, whether they be indigenous or international varietals. Before carrying the name Gradis’ciutta, the vineyard area was known as Monsvini, which in Latin means “Mount of Wine.” The soul behind the constantly evolving reality of Gradis’ciutta is Robert Princic, who got his start in wine at a young age, spending time in the vines every harvest with his hardworking parents, Isidoro and Ivanka. Today, Robert continues to carry th

Climbing Catina Kurtatsch (01/2024)

Located in the foothills of the Italian Alps, Cantina Kurtatsch has produced wines guided by the unique terroir of Alto Adige since 1900. The 190-hectare property, named after the nearby town of Kurtatsch, is cooperatively owned by 190 families who share the goal of producing characterful wines of the highest quality using sustainable practices. As one of the oldest wine cooperatives in the region, invaluable knowledge of the vineyards and of every single grapevine is passed from one generation to the next. The smallholdings (1 hectare per member) make possible gentle cultivation by hand during the growing season and harvest. Cantina Kurtatsch crafts some of the best crus of the Alto Adige, taking advantage of wide-ranging soil diversity, large diurnal shifts, and the alpine-continental climate with Mediterranean influences. Today, Kurtatsch is led by a young, dynamic, and down-to-earth team with President Andreas Kofler at the helm of the business and award-winning winemaker Othmar D

Cooking with Chef David: Camarão Alhinho & Marqués de Cáceres Crianza (12/2023)

Garlic Shrimp Ingredients ● 1 cup Spanish extra virgin olive oil ● 6 cloves garlic, minced ● 1 lb. shrimp, peeled and deveined (reserve the shells) ● 2 Tbsp. white wine ● 2 Tbsp. lemon juice ● 1 tsp. paprika ● 1 tsp. red pepper flakes ● 1 Tbsp. parsley, chopped ● 1 Tbsp. cilantro, chopped ● Salt and black pepper to taste Instructions Begin by toasting the shrimp shells in the olive oil. This will infuse the olive oil with additional shrimp flavor. Strain out the oil. Get a pan hot and add the shrimp infused oil. Quickly sear the shrimp. Once they start to turn pink add the red pepper flakes, garlic, wine, and lemon juice. Finish with paprika, black pepper, parsley, and cilantro.

Cooking with Chef David: Potato & Bacalhau Agnolotti and Marqués de Cáceres Rosé (12/2023)

Potato & Bacalhau Agnolotti Chanterelles, sage, manchego butter, hazelnut Pasta Dough Ingredients ● 10 yolks ● 1 whole egg ● 3 cups of flour ● 1 teaspoons paprika ● 1 teaspoon tumeric ● 1 pinch of salt Instructions Place the flour, spices, olive oil, salt, and eggs in a food processor, turn on and let it run. You want your dough to come together into one cohesive mass. If it is too wet add a bit of flour, too dry, add a bit of water. Let your dough rest for 30 minutes. Buerre Monte with Manchego Ingredients ● 1lb of butter (diced small) ● 5 tablespoons heavy cream ● 8 ounces finely grated manchego cheese ● Salt to taste Instructions In a small saucepan, bring 4 tablespoons of heavy cream to a boil. Immediately reduce the heat to low and whisk in the butter, one tablespoon at a time. Once the sauce has emulsified, you can add the butter in 2–4 tablespoons at a time, whisking after each addition. After butter, add Manchego cheese and whisk until incorporated. Keep the sauce warm but

Cooking with Chef David: Crispy Manchego & Marqués de Cáceres Verdejo (12/2023)

Crispy Machego Escarole | frisée | fennel | sherry brown butter vinaigrette | chorizo migas Sherry Brown Butter Vinaigrette Ingredients ● 1 Tbsp dijon mustard ● ½ cup sherry vinegar ● ½ cup brown butter ● ¼ cup canola oil ● 1 tbsp roast garlic puree ● Salt to taste ● Maple syrup to taste Instructions Combine the mustard, sherry, garlic puree, salt, and maple syrup in a bowl. Combine canola oil with the warm brown butter. Slowly whisk in the brown butter mixture until emulsified. Salt to taste. Fried Manchego Cheese Ingredients ● 1 cup AP flour ● 1 egg, lightly beaten ● 1 cup bread crumbs ● 1⁄2 pound manchego cheese cut into slices ● Canola oil for frying ● Honey for drizzling ● Sweet smoked paprika for sprinkling Instructions Place the flour, egg, and breadcrumbs in 3 separate dishes. Dip the cheese slices into each ingredient to coat, starting with the flour and ending with the breadcrumbs. Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed sau

Cooking with Chef David: Paella do Pato & Marqués de Cáceres Reserva

Sofrito Ingredients ● 10 ripe plum tomatoes, (blanched, peeled, and diced) ● 5 red peppers (peeled and diced) ● 4 large onions (diced) ● 8 cloves garlic (minced) ● 2 cups extra-virgin olive oil ● 1 teaspoon sugar ● Salt to taste ● 1 tablespoon Spanish smoked paprika ● 1 teaspoon cumin ● 2 teaspoons adobo ● 2 to 3 bay leaves Instructions Heat the oil in a medium saucepan over medium or medium-low heat. Add the tomatoes, peppers, onions, garlic and salt. Cook, stirring occasionally for 10 minutes, until the onions are tender. Add the smoked paprika, cumin, sugar, adobo, and bay leaves; mix well. Continue cooking on medium-low heat. Stir occasionally (to prevent burning) for 30 more minutes until the olive oil begins to separate and sofrito appears broken. Taste and add salt as needed. Remove the bay leaves before serving or storing (let cool before storing). Duck Paella Ingredients ● 2 tablespoons olive oil ● 2 cups sofrito ● 2 cups calasparra rice ● ¼ cup chicken stock ● 2 duck confit

Cooking with Chef David: Tuna Tartare & Marqués de Cáceres Cava (12/2023)

Tuna Tartare Pata Negra, pickled currants, pistachio butter, pumpkin seed oil and mint Pistachio Butter ● 2 cups of soaked pistachios (soaked overnight) ● 1 cup water ● ½ cup maple syrup ● ¼ cup “Tando” white balsamic ● 2 teaspoons xanthan gum ● Salt to taste Instructions Combine all the ingredients in a blender and puree until super smooth and silky. Pickled Currants ● 1 cup dried currants ● 1/2 cup sugar ● 1 cup + 3 Tablespoons apple cider vinegar Instructions Combine the sugar and cider vinegar together in a pot and bring to a boil. Once boiling add the currents and bring back up to a boil for 3 minutes. Let cool and store in an airtight container. Tuna Tartare ● 3/4 pound piece of really fresh tuna from a reliable source ● 1/4 cup finely diced shallot ● 2 stalks very thinly sliced green onion ● ½ teaspoon sesame oil ● ½ teaspoon pumpkin seed oil ● ½ teaspoon pickled currants ● 1 tablespoon pistachio butter ● 4 leaves of torn mint ● 2 paper thin slices of pata negra ● Salt to t

Pre-Harvest Day at Salon & Delamotte (9/2023)

When François Delamotte – a vineyard owner in Reims – founded the House in 1760, could he ever have imagined that his champagne would still be gracing our tables three centuries later? Hidden away in the heart of the Côte des Blancs, in Le Mesnil-sur-Oger, Delamotte continues the tradition started by its founder. Champagnes produced with bold simplicity. They owe their subtlety to the Côte des Blancs. This terroir draws forth a rich balance from the powerful, airy Chardonnays. Well-reputed among sommeliers and wine enthusiasts, the champagnes from Delamotte are known for their consistency, delicacy and exceptional character. For over 260 years, the team has been developing four different cuvées, a small range that gives amateurs and experts alike a clear understanding of the art of champagne. The Blanc de Blancs, Blanc de Blancs vintage, Brut and Rosé are quintessentiel champagne wines. From Cramant to Le Mesnil-sur-Oger, through Avize and Oger : all the grapes are found in the Côte

La Vieille Ferme: Ferme to Table (01/2023)

Jean-Pierre Perrin established La Vieille Ferme over 45 years ago, as an affordable straightforward Rhône wine to sell by direct mail to French wine lovers. He used the same grape varieties in similar proportions to those planted at the family’s Château de Beaucastel and employed a similar vinification process. In 1980, Vineyard Brands introduced La Vieille Ferme into the United States, and the response was an immediate, overwhelming acceptance and an outpouring of critical acclaim. Today the next generation of Perrin family winemakers – Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César – have joined Jean-Pierre and François continuing La Vieille Ferme’s dedication to quality, value, and innovation with the still wines and, since 2019, La Vieille Ferme Sparkling brut and rosé, under the Vin de France appellation.

Cooking with Chef Oscar: Braised Duck Leg

Braised Duck Leg, Peruvian Garlic Rice with Corn, Pearl Onion & Cooking Jus & Marqués de Cáceres Crianza Pairing Notes: Crianza’s pretty red fruit profile along with its velvety palate pairs well with the chile’s spiciness, the corn’s sweetness, and the mouth-watering duck leg. Recipe: - Sear 4 duck legs to render the fat. - Use some of the fat to sweat the vegetables (chopped onions, garlic, celery, carrot, bay leaf, and thyme). Once soft, add the chilies and stock, and bring to a boil. - Add the duck legs to the vegetables and cook on a medium-low flame until tender (45 minutes). - Boil water with garlic, oil, and salt. Mix with the rice and corn in an oven-proof baking dish with a lid. Bake for 45 minutes. - Blend your leftover vegetable cooking liquid. - Roast pearl onion in the leftover duck fat at 400 degrees for 20 minutes. - Serve the duck leg over the rice, and drizzle with the sauce.

Cooking with Chef Oscar: Braised Duck Leg (30 secs)

Braised Duck Leg, Peruvian Garlic Rice with Corn, Pearl Onion & Cooking Jus & Marqués de Cáceres Crianza Pairing Notes: Crianza’s pretty red fruit profile along with its velvety palate pairs well with the chile’s spiciness, the corn’s sweetness, and the mouth-watering duck leg. Recipe: - Sear 4 duck legs to render the fat. - Use some of the fat to sweat the vegetables (chopped onions, garlic, celery, carrot, bay leaf, and thyme). Once soft, add the chilies and stock, and bring to a boil. - Add the duck legs to the vegetables and cook on a medium-low flame until tender (45 minutes). - Boil water with garlic, oil, and salt. Mix with the rice and corn in an oven-proof baking dish with a lid. Bake for 45 minutes. - Blend your leftover vegetable cooking liquid. - Roast pearl onion in the leftover duck fat at 400 degrees for 20 minutes. - Serve the duck leg over the rice, and drizzle with the sauce.

Cooking with Chef Oscar: Pork Belly & Fennel Salad

Pork Belly, Spicy Fennel & Grapefruit Salad with Fennel Sauce & Marqués de Cáceres Verdejo Pairing Notes: Aromas of grapefruit in the Verdejo mirrors flavors of the fennel and grapefruit salad, while Verdejo’s brightness cleans your palate following a bite of the pork belly with crispy skin. Recipe: - Prick the skin of the pork belly, and leave it in the fridge for at least 3 hours. Then, pat dry, brush with vinegar, and place in a baking dish with aluminum foil. Coat the belly in kosher salt. Add 1 cup of water to the bottom of the baking dish. - Bake the pork belly at 350 degrees for 75 minutes. - For the sauce: Mix fennel, grapefruit juice, jalapeno, honey, and cider vinegar. Add the vegetable oil and emulsify. - For the salad: shave fennel and onions. Add salt, vinegar, and olive oil. - Slice the pork belly in 2 inch by 1 inch cubes. Top with the salad and spicy sauce.