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 Pouilly-Loché wines awarded at the Gilbert & Gaillard International Challenge
A.O.C./A.O.P.
Pouilly-Loché display a straw-yellow hue with aromas of wild rose, honeysuckle, apricot jam, quince, grilled almond, vanilla notes rounded off with mineral tones. Try them with a seafood platter, oven-baked sea bream, fish terrine. Fact: Pouilly-Loché can revert to the lesser Pouilly-Vinzelles appellation, whereas Pouilly-Vinzelles cannot upgrade to Pouilly-Loché.
Grape varieties: Vins blancs secs : Chardonnay
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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.