And there are definitely a number of food and wine combinations that have been really delicious. While in Bordeaux I enjoyed an Irouleguy white that was paired with roasted chicken and French fries. The wine was a terrific blend of apricot, herbal and citrus notes with balanced acidity and alcohol. It was a lovely complement to the chicken. One of the more interesting lunches during the MW Symposium in Bordeaux featured Chinese food paired with the wines of Sauternes. I have to admit, this was a combination that I have never had before and it was really delicious. The combination of the sweetness of the wine and the spiciness of the dishes created a sense of balance on the palate and the savory aspect of the food added an interesting layer to the wine. Sauternes, a dessert wine made from grapes affected by botrytis, is typically fairly full-bodied and rich with a high level of sweetness. Usually people pair it with desserts or very rich cheeses. The idea of pairing a wine like Sauternes with Chinese food, while not typical, is a great idea and it shows the potential versatility of this kind of wine.

Perhaps one of my favorite pairings this week was last night. We were staying at the Hostellerie du Vert in Mauroux, a small village in Southwest France. The hotel was gorgeous, but even better than the hotel was the food. In fact, it might be the best meal I have had yet. The main course was braised lamb served with a side of fresh vegetables. I am pretty sure that the potatoes had been cooked in very salty watery as they had a rich, salty flavor that was perfect with the lamb. The most interesting part of the meal were the carrots, which had been lightly sautéed with a small amount of cumin seeds. That is definitely something I will try when I get home! We paired the meal with a Malbec from Cahors, and the slight violet character of the wine coupled with a hint of a savory, herbal flavor balanced both the vegetables and the lamb.

So while I don’t have my typical recipe for you this week, I think you can get some interesting ideas from the food and wine pairings above so that you can try your own combinations. And don’t forget, be sure to let me know how they turn out!

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.