I’ll get to all the wine soon, but I just HAVE to share with you the amazing butter I had while in Sancerre. We were lucky enough to be invited over for dinner to the home of young winemaker Sebastien Riffault (he was chef for the night!). In addition to tasting his great sauvignon blanc and a decadent tartiflette, he shared some delicious butter and bread to snack.
These beauties are from Le Beurre Bordier aka The Butter Geniuses. The butter hails from Brittany in the north of France and is artfully crafted by Jean-Yves Bordier. This was, hands down, the best butter I have ever had. Ever. The yuzu was my personal favorite, although they were all delicious. You know something is special when it inspires heated conversation over its many possible uses. I think the yuzu would be amazing in a fruit pie or tart crust, the seaweed melted over grilled fish, the salted on- well- just about anything.
More info on the wines to follow, but Sebastien is making a great skin contact Sancerre (on the right). It was my favorite of the 3. And in a tip of the hat to the recently departed Marcel Lapierre, I drank from his tasting glass all night. He was a dear friend of Sebastien’s and the Riffault family and a extremely well respected Beaujolais master and natural wine pioneer.
I didn’t have my camera that night, so Soren filled in as photographer. Merci Didier! I used a little Rollip effects action to add some “nostalgia” as well as some typography…for educational purposes.