The two grapes that really steal the show in your Bordeaux reds are Cabernet Sauvignon and Merlot. There’s a big difference in style between the two. So, how do they taste different, and how do you know which one you’re getting (cause it won’t say on the label)?

What is a Bordeaux? How did it get so popular? Is there more to Bordeaux than just reds? Do you know these three surprising facts about Bordeaux?

Focusing on grape variety only is like talking about what a piece of chicken tastes like without taking into account the entire periphery. Was it grilled? Poached? Roasted? Breast, legs, thighs? Was it marinated in molasses BBQ sauce or is it a version of chicken piccata? Oh, it’s a spicy Popeye’s chicken sandwich?

This week I’m going to introduce you—if you haven’t been already—to chilled reds. (Like red wines that you should be drinking proper cold, like borderline white wine temperature.)

I have a soft spot in my heart for Malbec. Before I loved (or even liked) wine, I would frequent a wine/beer bar with a good friend of mine who was determined to get me to like wine. His favorite wine was Malbec. I remember him loving how it is so “spicy,” he said.

Gamay is a grape variety native to Beaujolais, France. It’s delicious—fun, flirty, light and juicy…

Are you drinking your red wines too warm? If you are drinking them at room temperature and if you have the heat blasting (or it’s mid-summer) and room temperature is above 65-68 degrees, then you are probably are!