Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
AOC Grands Echezeaux Grand Cru wines awarded at the Gilbert & Gaillard International Challenge
A.O.C./A.O.P.
Located in the village of Flagey-Echezeaux, this growth has a misleading name: it is in fact four times smaller than neighbouring Echezeaux (9 ha) with just one plot (as opposed to 11 for Echezeaux). It has a due east aspect, gentle inclines, and the soil is calcareous clay. Good drainage is provided by the myriad stones here. These combine to produce silky, full, deep red wines, which are more powerful and generous than the Echezeaux. Similarly, they are also longer on the palate. They display aromas of cherry, strawberry, blackcurant and raspberry, leading into a bouquet of musk, leather and undergrowth as they mature. They pair well with roast meals, meat served with a sauce, game (venison, wild boar) and mildly-flavoured cheeses.
Grape varieties: Vins rouges : Pinot noir
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Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.
Portraits
26 Oct 2026
Ferrer Wines: Building a new premium Spanish wine powerhouse
Wine has long been woven into the history of the Ferrer family, but today marks a decisive turning point. After selling its stake in Freixenet to Germany's Henkell – now the sole owner of the flagship Cava house founded by the Ferrer family at the end of the 19th century – the family has chosen to reinvest the estimated €30 million proceeds into its own venture, Ferrer Wines. Ferran Ribalta Riu, managing director of the company, shares insights into this new chapter for the family business, determined to secure its place in the constellation of leading international wine companies.