My Date with Grands Crus Bordeaux 2009 Vintage Tour on January 25, 2012 in New York

Keeping January tradition alive, Union des Grands Crus de Bordeaux members take a tour around the U.S with their 2009 vintage.

 

Union bordeaux



 

They will make 4 stops in the U.S starting with Los Angeles (Jan 20) then Miami (Jan 23), New York (Jan 25) and Chicago (Jan 26).

They then cross the border into Canada for Toronto Tasting on January 27.

Amongst the many producers featured are Leóville Barton, Gloria, Batailley, Grand-Puy-Lacoste, Lynch Bages, Orme de Pez, Pichon Longueville, Prieuré-Lichine.

I will have l'embarras du choix (too many choices) as we say in France when I visit the tour on its New York stop.

The afternoon trade/media sessions are followed by tastings opened to the general public.

You can purchase Tickets Online here for New York ($ 95 per person) and there for Chicago ($ 50 per person)...Wine selection might vary depending on city.

During last year's tour we interviewed two demoiselles de Bordeaux, first Emilie Gervoson of Chateau Larrivet Haut Brion and later Anne Le Naour who runs Bordeaux Wine Show for Credit Agricole CA Grands Crus.

Previous Post

Blood Warmer, Mulled Wine Hot Chocolate Recipe from Adventures with Chocolate

Jan 13
With 40 mph winds bringing outside temperatures close to negative territory, a blood warmer is what one needs. This recipe from Adventures with Chocolate (Kyle Books, 2011) by London chocolatier Paul A. Young does the trick. Mulled-wine hot chocolate It was inevitable that at some point I would come up with this recipe as I love both mulled wine and hot chocolate. A warming, indulgent and very boozy drink, it is definitely one for adults...
Next Post

Saffron Ravioli with Wild Mushrooms, Cashew Cheese, Vegan Recipe from Candle 79 Cookbook

Jan 14
An interview with the Candle 79 team has been in the planning and should take place in next 10 days. In the meantime, let me serve a second vegan helping from their book Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant (Ten Speed Press, Fall 2011) by Joy Pierson, Angel Ramos, and Jorge Pineda. Saffron Ravioli with Wild Mushrooms and Cashew Cheese Filling 1 cup raw cashews 2 tablespoons extra-virgin olive...

Comments