Olivier Poussier, best sommelier in the world

Fresh whites and aromatic rosés enhance squid dishes

Article published on 12 June 2015

There are several words in French for squid – calmars, calamars, encornets and even chipirons for the Basque region … the size of the squid may vary and the name may change depending on the region, but they all refer to one and the same species which includes over 300 varieties.

 

Squid is one of the main ingredients in traditional dishes from countries such as Spain, Portugal, Italy, Greece, Japan and Korea. Chipirons, or baby squid, are an integral part of the Basque and Spanish cultures and cuisines. The Basque country prepares squid differently than the Spanish, and often uses other ingredients such as tomato, Espelette pepper and Bayonne ham.

 

What better quest then to find the right wine from the region to go with this type of delicious dish?

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Sage loves mineral-laced white wines

Article published on 02 June 2015

Sage, sometimes referred to as Provence tea or tea from Greece, adds signature flavours to many Mediterranean preparations. In France, sage imbues foccacio and potato dishes with its pungent scent. In Italy sage is often found in polenta and pasta. Sage delights our palate with its ferrous, bitter tastes but its pronounced, persistent flavour can destabilize many a tannic wine.

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Sage loves mineral-laced white wines

Article published on 02 June 2015

Sage, sometimes referred to as Provence tea or tea from Greece, adds signature flavours to many Mediterranean preparations. In France, sage imbues foccacio and potato dishes with its pungent scent. In Italy sage is often found in polenta and pasta. Sage delights our palate with its ferrous, bitter tastes but its pronounced, persistent flavour can destabilize many a tannic wine.

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The month of April calls spring lamb to mind

Article published on 28 April 2015

Lamb is considered a very tasty meat, and the intensity of the flavour varies with the cut. Leg of lamb and shoulder of lamb contain more fat than a rack of lamb or filet of lamb. Thus the choice of the wine will also depend on the cut of the meat. And … on the regions where the lamb has been raised for this too makes a difference. In France there are many production areas, which suggests a wide range of wine pairings.

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Langoustines claw for the right white wine

Article published on 16 March 2015

March is the month to look for fresh langoustines on the market stalls, newly-fished and inviting. Langoustines are shellfish that are delicate and delicious, and very healthy if one does not indulge in too much salty butter, bread and mayonnaise to go with them. Langoustines are rich in protein and minerals and low in lipids.

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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
 

References

Edge Circle
Restaurant Beaurivage – Suisse
Les Vins de Provence
L’Institut du Commerce Italien
Agence Global Com  

Olivier Poussier Conseil

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