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This Thursday’s Vino Voices Livestream (July 2nd) will cover ‘satellite’ appellations on the right bank of Bordeaux, such as Lalande de Pomerol, Montagne Saint-Émilion and Canon-Fronsac. I’ll explain what the appellations are and we’ll taste several wines and speak with a winemaker.

Bordeaux Wines – Satellite Appellations
Livestream Thursday July 2

Instagram: tjlmullen

6.00 p.m. [France]; 5.00 p.m. [BST]; Noon [EST]; 9.00 a.m. [PST]

ALSO – If you are interested in attending a livestream TODAY about Portuguese Taboadella wines from the Dão region (owned by the Amorim family), click on the site highlighted below, register, and check in at 6.30 p.m. [France time], 5.30 p.m. [BST], 12.30 p.m. [EST] and 9.30 a.m. [PST]. Registration information is at this link.


This week’s food and wine pairing is based on a recent garden lunch prepared here in the town of Blaye, France.

1. CHEF.

I cooked recipes from the book Paris Picnic Club, written by Shaheen Peerbahai and Jennie Levitt and published by Sterling Epicure in New York in 2018. While Shaheen studied at Le Cordon Bleu and Jennie studied for her MBA in Paris, they prepared a lunch every Friday for eight people. Hence, the genesis of their excellent book.


Two years ago I reviewed a new cookbook in Forbes about Parisian picnic recipes. For this lunch, I chose two recipes from this excellent book.

For the main dish—rosemary and cumin infused lamb with potatoes. This slow roasted for three hours.

Included in the main course was a fish pasta stew (Massada de Peixe), taken from the book Eat Portugal, by Lucy Pepper and Cèlia Pedroso. After poaching fish such as cod, onions, peeled tomatoes, chopped garlic and mint leaves are fried are fried and the fish is added with water and cooked pasta.

For dessert—a brilliant chocolate, banana and ginger confit cake, from a Paris Picnic Club recipe.


Château Laroze is a Grand Cru Classé from Saint-Émilion. This includes aromas of fresh blueberries and chocolate wafers. In the mouth the taste includes balanced, subtle expressions of red fruit.

For the fish and pasta, a sizzling and easy Meursault from Burgundy worked well.

For the banana, chocolate and ginger confit cake, we added chocolate and vanilla ice cream and paired this with a Burgundian Chablis.


In France, take your time for lunch. After aperitifs of champagne or wine, enjoy a first course, main course and then a cheese platter. Dessert comes last. And offering coffee is essential. Let the wines flow through the courses. A Sunday lunch may last three to five hours. Enjoy!

Thanks for tuning in again!

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