This trip, we concentrated on an area I hadn't visited before: the Dordogne River valley and Bordeaux. To start we spent a few days in Paris indulging in the gorgeousness that is the city of lights. When in northern France, I always try to order wines from the Loire region which is nearby and focuses on pretty whites made of Chenin Blanc and lighter, more acidic reds primarily made with Cabernet Franc. These wines tend to pair so very, very well with food, making our experiences at each place even more magical. Additionally, Champagne is always allowed, anywhere, anytime. In fact, I personally find it a necessity as an aperatif at each meal. In Bordeaux, I have found that the younger wines tend to be a little rougher for my tastes, so they need some bottle age. Or maybe I'm just weird like that since my birth year is 1982 and that's the most amazing vintage there on record. You be the judge!
I found myself thinking a lot about wine and food each and every day. I've made it my mission in life to study the two, and their relationship to each other. The perfect meal doesn't have to be fancy or planned; all you need is a great bottle of enjoyable wine that doesn't overwhelm the senses and lets you enjoy what you're eating along with it. Food and wine should work together to create the ultimate sensory experience. And when they do...oh my, that's what makes life worth living.
