An Unlikely, Yet Perfect Pairing
by Jane Berg
I am admittedly late to the game here, but I tasted preserved lemons for the first time recently and it was a revelation. Originating in the Middle East, and used regularly in Indian and North African dishes, preserved lemons are salty, pickled, slightly fermented, tangy, savory, and sweet. I now keep a jar in the fridge to add a dash of umami to basically everything—heirloom beans, salad dressings, rice dishes, and even fish tacos. Since my cooking will never be the same, neither will my drinking. Due to its flavor profile, this one staple ingredient has piqued my curiosity further in the direction of Alsace. Here are just a few of the wines that work beautifully with my new favorite condiment.
More from the April 2025 Newsletter
by Jane Berg
The thing about Domaine Tempier’s Bandol rosé is that every time you open a bottle—no matter how many you’ve uncorked in your lifetime&mdas...
by Emily Spillmann
The first time I tasted a bottle of Charles Joguet’s Chinon, my French mother-in-law—aware of my enthusiasm about sharing it with the family&m...
by Lyle Railsback
Two of the best values in our portfolio come from Bruno Laboucarié, the fifth generation at Domaine de Fontsainte, located in Corbières-Boutenac. Lo...
by Tom Wolf
More than ever, vignerons feel pressured to live up to the world’s expectations of Burgundy, and the best ones routinely exceed these expectations t...
by Anthony Lynch
Upon first tasting Duline’s Schioppettino at the winery, I exercised significant self-control to avoid barging into the cellar and downing copious q...
by Anthony Lynch
The dark and stormy Muristellu grape stars in this singular red from northern Sardinia, cushioned by the tenderness of a splash of luminous Cannonau. ...
by Anthony Lynch
Gaël Petit’s family history is deeply intertwined with that of Tavel. Records show his ancestors inhabited the quaint, sunny Provençal village acr...
