Olivier Poussier, best sommelier in the world

Ibérico ham and spicy reds

Article published on 31 March 2014

Gourmets who love celebrated Iberian Pata Negra pork particularly delight in the end loins known as pluma. The pluma cut, a flint-shaped muscle located at the tip of the loin, is marbled with a fine layer of delicious fat. It is a rare cut, for a 160-kg Iberian pig gives only two pluma cuts that weigh approximately 180 g each.


Pineapple and Jurançon wines, the story of a passionate love affair

Article published on 07 February 2014

During winter in France, market stalls welcome the return of pineapples. There are several different varieties of this wonderful tropical fruit. You have the Cayenne, nice and smooth, the most frequently found variety. You have pineapple from Guadeloupe, absolutely delicious when fully ripe, and of course the Victoria pineapple with its delicate, delicious flesh, from Reunion Island or Mauritius… When fully ripe, pineapple gives forth a harmonious balance of flavour that lies between sweetness and acidity. There is a very subtle savour that even excessive sweetness cannot impair. To go with pineapple,


Brocciu: Corsican white wines and brocciu are a marriage made in heaven

Article published on 19 December 2013

Brocciu, the most famous Corsican cheese, is made from whey from ewe’s milk. Brocciu is the only AOC cheese to be made from whey, and earned its AOC standing in 1983. The production of Brocciu takes place during the winter and stops in the spring. It is usually eaten fresh, or after 21 days of ageing. This aged brocciu is referred to as brocciu passu. Different wines are recommended


Fifty shades of red with all varieties of rabbit

Article published on 25 November 2013

Farm-raised rabbit is available all year long at markets in France. In November, a month devoted to hunting, wild rabbit, or lapin de garenne can also be found on the market stalls. French cuisine is full of recipes for preparing both raised and wild rabbit. However the two meats are very different in terms of taste and intensity, and the same wine could never be served with both.


Take the sorrel and run … with a glass of white wine

Article published on 04 November 2013

In the French countryside, sorrel goes into a classic soup whose characteristic strong taste leaves lasting memories. Sorrel is a grassy, spinach-type plant that grows wild in Europe and Asia Minor, and in North America. The acidulous, iron-laden notes of sorrel are put to good use in cooking. The green leaves bring persistency, taste and texture

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"It is therefore extremely important that we have a good understanding of tomorrow’s wines – the trends, the blends, the varietals, the styles, the orientations of the great professionals like Olivier – so that we make the right choices today…" Taransaud


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