What's Going On in the World of French Wines

I recently had the opportunity to speak with Nancy Rugus, who is the Director of the Americas for Compagnie Medocaine Des Grands Crus, a Bordeaux negociant. She was kind enough to answer a few questions for me about a subject near and dear to her heart – French Wine!

1. How did you get started in the wine business?

I fell in love with food and wine. I was teaching in the NYC public schools and took a leave of absence to start selling wine in NYC for a wine division at one of the larger distributors. I had no experience in the wine trade but have always enjoyed my work and never went back to teaching.

2. Tell us a little bit about the Compagnie Medocaine Des Grands Crus.

Compagnie Médocaine des Grands Crus is a Bordeaux negociant that has experienced steady growth over the past 5 to 10 years. We think of ourselves as a distribution company and not just as a trader of wines. We take a long-term perspective, building strong partnerships throughout the USA.

3. What is your favorite French region and why?

Well of course, it’s Bordeaux. Bordeaux consistently produces quality wines that often can have long aging ability. It is also a region of great diversity with something for everyone – not only in terms of price but also in terms of style. I have had some of the most wonderful experiences there. The French have always shown me nothing but the warmest reception and hospitality – not necessarily what many Americans realize about them.

4. What is the most memorable French wine that you have ever tasted?

I’ve had many great wines so it is very difficult to answer this question. The most memorable would be a few from the St Julien appellation that I had at a Marvin Overton tasting some years ago, coming from the late 1800’s. The wines were still fresh although short lived and this experience gives me certain bragging rights. But I would have to say that almost any really good wine that is perfectly ready to drink can only give great pleasure.

5. What is your favorite food and French wine pairing that might surprise people?

Simple Roast Chicken with a well-balanced Bordeaux wine. I often get pleasure from the simplest combinations and some of the best memories I have of wine and food are not just about the wine & food, but the total experience – sharing it with other friends and family.

6. What three wines would you have to have with you if you were stranded on a desert island?

A great Sauternes – very complex, yet fruity and elegant wine; a great Bordeaux – young or with a little age, different sensations but all giving instant pleasure (not bad on a desert island); and certainly Champagne – the bubbles always make me feel wonderful!

7. What French wine do you drink most frequently?

I love Bordeaux and drink it very often – but also drink Burgundy, especially the whites which can be exceptional. I also enjoy a glass of Champagne as an aperitif as often as I can.

8. What do you see as the biggest change in Bordeaux in the last 10 years?

The fact that there are almost no bad vintages any more. Some vintages may not produce wines you would want to put down and age for a long time, but overall, there really haven’t been any bad vintages in recent years.

9. What is the biggest misconception Americans have about French wine?

I think many people are intimidated, thinking that it is complicated to understand the wines. That is mostly because the varietal name is rarely used in France and American consumers are used to seeing Merlot, Cabernet Sauvignon, etc.