Rocky Mountain views, not food and wine, were my stalwart moments of inspiration and calm during nine years of heavy business travel to Denver. Any remarkable dining here always tracked towards healthy or comfortable, nothing too fancy nor too smart. Chefs and sommeliers seemed to carefully avoid even the slightest nod to over reaching, potentially […]
2009 Houillon Overnoy Poulsard and Pasta
Neither this wine nor pasta sauce are regulars on our table. The 2009 Houillon Overnoy Poulsard came via Louis/Dressner from the Jura, specifically Pupillin, where Emmanuel Houillon assumed winemaking duties at Pierre Overnoy’s tiny estate. The pasta sauce relied on “cheater” duck broth and a prosciutto “heel”. The entire meal including prep, cooking, uncorking, decanting, […]
Jean-Marc Brignot Redefines Jura Winemaking
You can sideline focusing on Jura’s Vin Jaune and Savagnin, Poulsard, and Trousseau if Jean-Marc Brignot’s Vinibrato wines move beyond their tiny production cult status stage. Think Gamay from Beaujolais, and Pinot Noir from Burgundy instead. There was a time in French history that Burgundy and Jura were joined at the hips. Only 72 miles […]