Hi Wine Friend —
Last week was a fun wine milestone for me—I officially stepped into the role of a wine judge for the first time for the 2025 Portland Seafood & Wine Festival! I had the incredible opportunity to taste through a whopping 90 wines (both white and red) and help determine the best of the best.
After 7 hours of tasting, collaborating, and discussing with fellow judges, I’ve got some fun stories and insights to share.
If you’re curious about what goes down at a wine competition (and how my palate survived 90+ wines), check out my full recap video on Instagram or YouTube. It’s packed with behind-the-scenes moments, everything I learned from the experience, and... Peanut Butter M&M's:
Sip Smarter: Your Weekly Wine Lesson
Bordeaux Blends: A Journey Through the Right & Left Bank
This past weekend, I enjoyed a particularly exquisite Right Bank Bordeaux that I can’t wait to share more about. Scroll down to learn more about this exceptional wine.
My husband and I brought this bottle home after our 2019 trip to Saint-Émilion, and it’s a reminder of the beautiful time we spent exploring the region. Bordeaux red blends are known for their rich complexity, and this one is no exception.
So, what exactly goes into a Bordeaux red blend? Typically, these wines are crafted from a mix of Cabernet Sauvignon, Merlot, Cabernet Franc, and sometimes Petit Verdot or Malbec. What makes Bordeaux blends so unique is how the composition varies depending on whether the wine hails from the Right Bank or Left Bank of the Garonne River.
- Left Bank Bordeaux wines (like those from Medoc and Haut-Medoc) are often dominated by Cabernet Sauvignon. These wines tend to be more structured, tannic, and age-worthy, with bold flavors of dark fruits and earthy undertones.
- Right Bank Bordeaux, including Saint-Émilion and Pomerol, leans more heavily on Merlot. These wines are generally softer, rounder, and fruitier, with an approachable style and silky tannins.
The differences between the two sides of the river make Bordeaux such a fascinating region to explore. The balance of grape varieties and terroir creates wines with a distinct personality depending on where they come from.
Vine To Glass
This Week’s Wine Gem: 2012 Chateau Beau-Sejour Becot
When I first started taking wine courses in 2019, my husband and I decided to book a trip to the iconic wine region of Bordeaux. We stayed in Saint-Émilion on the right bank.
After touring several châteaux, wine shops, and wine bars and sampling gobs of wine, we picked our favorites to have shipped home to the States.
One of those bottles was the 2012 Chateau Beau-Sejour Becot. I’ve been trying to hold onto this wine for the past 5+ years, but celebrating Tony’s 40th birthday this week at a cozy Airbnb on the Oregon Coast felt like the perfect occasion to crack it open. And yeah, it got a little mold on the bottle, but it never got into the cork... thank goodness!
With over 10 years of bottle age, this wine was soooo good—and I’m sure it could’ve held up for another decade or two.
My palate has definitely changed since 2019, and these days, I gravitate toward lighter-bodied, lower-alcohol reds. But I still appreciated how beautifully this wine was made.
My sommy notes: This bodacious Bordeaux was all about those black fruits—blackberry, black cherry, plum, etc. It smelled like a dusty, smoky cabin, with hints of black licorice and black pepper. I wouldn’t be surprised if there’s a good amount of Cab Franc in this blend, given the peppery notes I love so much about a Franc. It was smooth with lingering tannins, making for a finish that wouldn’t quit... paired with creamy vodka sauce spaghetti & sausage meatballs, mmm!
10/10 would recommend.
Palate Passport - Creators You'll Love
Matthew James Duffy (Sourdough Duffy)
If you love wine, there’s a good chance you also have a soft spot for great bread (pun intended)—and if you’ve ever been curious about making sourdough from scratch, you need to check out Matthew James Duffy. Known as Sourdough Duffy, Matthew is a master baker who shares practical tips, recipes, and techniques to help home bakers level up their bread game.
I had the pleasure of co-hosting a Panettone baking and holiday wine pairing class with him over the holidays, and I’d love to highlight his work again today because I know so many of you (myself included!) are getting into sourdough. His website is an incredible resource for everything from starter tips to advanced techniques.
And, of course, if you’re wondering what wines to pair with your latest baking project, hit reply and let me know! I’m always happy to share pairing recommendations.
Hopefully, Matthew and I can team up again soon for another baking and wine pairing workshop—stay tuned! 🍞🥂 Check out Matthew’s work here:
|
Sourdough Duffy
Start Baking Perfect Sourdough
Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef. |
Cork Report
This Week’s Wine News Roundup
- The Wine Enthusiast Wine Vintage Chart — 2025 Edition
- 9 Glorious New Zealand Sauvignon Blancs Priced $27 or Less
-
Perfectly Aged or Time to Pitch It? Master sommelier shares insights about storage, aging & spoilage
