June 2, 2011
I've always been captivated by Savennières, the most complex and beguiling dry version of Chenin Blanc I have encountered. It's a small appellation in France's Loire Valley that deserves your attention. A stunning lunch perfectly paired with an assortment of Savennières at Une Ile included the pictured eel on rye, white asparagus, and a fresh, homemade cheese. (My timing was ungodly good to be on a sponsored trip with the Loire Valley Wine Bureau as not only was the weather perfect, I was also there in the middle of white asparagus season.) The only thing that eclipsed the food was being in the company of three great winemakers from the region. For more courses, wines, and memorable quotes, click here.
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