Tips from Cru Sommelier Robert Bohr

Cru wine director and champion sommelier Rober Bohr suggests food pairings for Chardonnay, Châuteauneuf-du-Pape and other wines.

Cru wine director and champion sommelier Rober Bohr suggests food pairings for Chardonnay, Châuteauneuf-du-Pape and other wines.

Read the transcript of this video
[MUSIC] We have a champion sommelier here. We have a 2006 champion Robert Bohr. Robert is the wine director of Of the astonishing wine list at Cru. Hi. I agree with Letti about the first one, the Torrontes which I think is is super. It's really bright, fresh, the aromatics are really interesting, it's floral, but what I like so much about it is the texture of the wine with the peachiness that is very vionnet in quality but has some acidity that would go As I would just like to drink this on the porch all summer, just like slurp back six or seven cases of wine a day. [LAUGH] The Chardonnay is quite not so much a wine that I would probably drink just on its own because there's probably a little bit more alcohol in it and it has a little bit more richness to it and I think it requires some sort of food and this wine is really As it's really fresh. It's really nice. But the I would kind of keep it simple. Things as we're in the warmer months, grilled lobster. Or lobster in general goes great with Chardonnay. It sounds crazy but the sweetness of the meat and the richness of the meal the lobster is great with chardonnay. And also it sounds dumb but grilled chicken. What's great about Châteauneuf-du-Pape is it has great body. But it doesn't have a lot of tannin. It is not stringent on the back of your palate, but you get all this great palate presence and richness. And it has kind of a herbaceous kind of smoked meat quality in the nose and kind of this great aromatic. It's good with [MUSIC] Lighter meats that have been grilled or roasted that have some sort of like, crust on them, and also if you throw in sort of rosemary or thyme or garlic or olives. These are all classic things that are from the Rhone Valley Mm-Hm. And it make my job so easy if I know where the food is coming from to pair the wine because they just instinctively go well. Rosemary and garlic and olives are all things you get in the Rhone. So wines from the Rhone valley seem to just sing with dishes like that, so. There you have there Thank you. Very well done. [LAUGH] [APPLAUSE] There you have it from a champion Sommelier. [LAUGH] [MUSIC] [BLANK_AUDIO]
Sponsored Stories
Tips from Cru Sommelier Robert Bohr


Advertisement