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“I've never had Chablis and been in a bad mood,” said Amy Racine, Beverage Director for JF Restaurants, during a recent dinner at the Times Square EDITION. “It’s such a joyful drink.”
I couldn't have said it better. Chablis is most definitely a wine that brings good feelings to the table. The evening, hosted by the
I’ve long been a big fan of Gamay from France’s Beaujolais region. It’s the combination of vibrant red fruit and mineral earthiness that gets me every time. The wines are among the world’s most food-friendly, made for the way people dine today. Think relaxed meals rather than haute cuisine: roast chicken at a neighborhood bistro, oysters and steak frites at a bustling brasser...