Author: Terry Connor

This week we are leaving the Medoc and travelling a short distance south of the city of Bordeaux...

In the last issue I set forth the Classification of 1855. In the top classification are five First Growths ,and the first Chateau that I want to highlight is Chateau Margaux, located in the Medoc Region on the west side of the Gironde River. It is here that you will find a winery that dates back to the 1100s. However, if we go forward to 1562-1572, the winery became fixed in area at 265 hectares; this still stands today. (One hectare is equal to 2.471 acres.)

Okay, folks. It is time for a history lesson, one that will be spread out over several issues. I want to start with the famous 1855 Bordeaux Classification System, brought to us courtesy of Napoleon 111, and presented to the world at the 1855 Exposition Universelle de Paris. The exposition was an event that offered France the opportunity for positive exposure on a very high plain and Napoleon wanted to show the world the best that France had to offer. (The wine classification idea had merit and staying power because here it is 2014 and the classification is still in effect with only two changes made to the original 61 wines.)   

A standard blend of red wine from Bordeaux is made from Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petite Verdot. Said another way, these wines are the master ingredients of a Bordeaux blend. What the winemaker does with these ingredients falls upon his creativity and the wine that he wants to present.

Name the occasion, any occasion that calls for a celebration, and you may hear someone in the background say, “This calls for a bottle of Champagne.” We as a human race have adopted champagne to accompany the marking of special events such as a wedding, a new born, the landing of a new job, or the buying of a new house. Now we find ourselves in June, which means some of us will attend at least one wedding.

A Guide to Wines for the Backyard BarbecueSummertime is fast approaching and with it comes the summer barbecue season. Grilling on the patio with good food and good friends is very near the top of my list for summertime relaxation. Making the picture complete is a selection of wines to accompany the food.  

Back in the mid 80s, when this wine hobby of mine was in its infancy, I found myself in a discussion about the aging of wines. The discussion was limited to Fine Red Wines, as in First or Second Growth Bordeaux, a premier cru Burgundy, or a premium California Cabernet Sauvignon.

Back in my Boston days, I was fortunate enough to have had a terrific job in sales with lots of interesting customers and very few grumpy purchasing managers to deal with. Business was very good and held up quite nicely for a good number of years. But – and there is always a BUT – there was a task that was part of the job description that took some discipline.

Griffin Market’s Riccardo and Laura Bonino take wining and dining to a whole new level. By Terry ConnorIt was a bitter cold, rainy day in Beaufort when I met with Riccardo and Laura Bonino, the owners of Griffin Market. I had been looking forward to this meeting, and a little bad weather wasn’t going to ruin my mood. Dodging the raindrops from the restaurant parking lot, I went inside and was introduced to a very warm couple – surrounded by an equally warm and inviting dining room – and I soon forgot the lousy weather outside.

The 29th edition of the Hilton Head Island Food and Wine Festival is officially underway. The...