Deep red fruits, herbal notes and strong black pepper make this the ideal Syrah from one of the masters of the Rhône. A balancing act of depth, tannins and acid, without being overly alcoholic. La Ferme de 7 Lunes – Jean Delobre, Rhone Valley (Syrah) Related Why You Should Restock Your Wine Cellar Right Now-And What You Should Stock It With La Bidule – Pet Nat from Phillipe Brand (Pinot Blanc, Pinot Gris, Pinot Noir)ĭelicious bubbles that love to be drunk with fried food! A complex mix of all colors of Pinot give a super-round complexity that I enjoy serving with our cauliflower tempura or even an umami rich tartare. With its moderate alcohol and high acidity, this is an all-the-time wine for me, but it wants fresh food, salads, fish, seafood, even a cheese plate. Alive and expressive, bursting with lemony minerals and peachy undertones from the Sylvaner. Leo is a young winemaker we’ve invited to our wine festival at the L’école. ‘Pur Jus’ – Leo Dirringer, Alsace (Riesling, Sylvaner) Since they’re off-dry, they go well with fruit desserts. Pair with lightly sauced chicken or pork.
We were present from the press to the two bottlings, which show very differently, giving us a deeper perspective on how certain choices ultimately decide a wine’s character.
This one is near and dear to our hearts at Odessa-our first hands-on collaborative cuvée. House Wine – Chasselas (grapes from the south of France, made in Burgundy) Except for the house wine and the Pur Jus, all are available in the U.S. Here’s what Shayne has to say about the wines he selected for us to sample at Odessa. Odessa Comptoir is right at home in this new cultural cassoulet. It’s a blend of winding, medieval streets and elaborate fountains as a backdrop to buzzing Vespas, street art and vintage clothing stores. Lyon is a magical city, truly worth a visit. The weekend after our visit, L’école hosted a natural wine festival with over 20 producers, food and music. Odessa Comptoir has been so successful that the team has opened Odessa L’école, a few hours away in Morvan, where Kochen and his wife have a second home. Flaherty’s goal? “I try to channel my inner grandmother,” he said. It’s easy to get around, but with 400,000 people and several universities, it’s also a cultural center,” he told Worth.Ī recent menu included: a sublime salad of turnips, apples, walnuts and pecorino cauliflower tempura with aioli and lemon a mezze of every vegetable Flaherty scored in the market, cooked in various methods and served with socca (a chickpea pancake from Provence) and a tartine of pork coppa, slow cooked in beer. We don’t have cities of this size in the U.S. Twelve years ago, Shayne visited Lyon and was smitten with the town. After a year there, they went their separate ways but stayed in close touch. Owners Lyonnaise-native Mathieu Kochen and American David Shayne met 14 years ago in Buenos Aires. Rather, it’s the home of bouchons-restaurants where classic French dishes like tripe (cow’s stomach), ris de veau (veal sweetbreads/thymus glands) and pieds de cochons (pig’s feet) have been proudly served for centuries.Įven Renaissance scholar François Rabelais, of “Eat, Drink and Be Merry” fame, might agree that after a dinner or two of the above, it’s a pleasant surprise and needed relief to walk down a medieval street, and, across from a 15th century church, find five-year old Odessa Comptoir, an all-natural wine bar with vegetarian choices. Mention Lyon and most people’s minds and stomachs turn to thoughts of gastronomy, not the modern kind with foams, sous vide and a vegan focus.
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