Patrick’s Picks For Labor Day

FILED UNDER: Buying & Choosing Wine, Holidays

LaborDay Wines

We asked Bordeaux WInes’ Ambassador and Today’s Bordeaux Judge, Patrick Cappiello, for his top 10 favorite Today’s Bordeaux to pair with your Labor Day fare. Check out his suggestions below and find them at a wine store near you!

As an aperitif, try Sauvignon Blanc dominated wines like:

Château Chantegrive, Graves Blanc 2011

La Croix de Carbonnieux, Pessac-Léognan 2011

Saint-Glinglin, Bordeaux Blanc 2013

Petit Chapeau, Bordeaux Blanc 2013

Château Bonnet, Entre-Deux-Mers 2013

For grilled meats these Cabernet/Merlot blends are great options:

Château Fleur de Lisse, Saint-Emilion 2011

Château Robin, Castillon Côtes de Bordeaux 2010

Château Jean Faux, Bordeaux Supérieur 2010

Château de Callac, Graves Rouge 2009

Château La Pointe, Pomerol 2011

Get To Know Patrick Cappiello

FILED UNDER: Bordeaux Ambassadors, Know Your Bordeaux


Since 2013, Patrick Cappiello has been helping us spread the gospel of Bordeaux. Why Patrick? Aside from being the Operating Partner and Wine Director of New York City’s hippest wine bar and restaurant, Pearl & Ash, Patrick’s resume also includes the honor of Food & Wine Magazine’s 2014 Sommelier of the Year, Imbibe Magazine’s 2014 Wine Person of the Year, wine columnist for Playboy Magazine, Chef Sommelier for Daniel Johnnes’ “La Paulée” and all around cool dude. 

Patrick Cappiello Q&A Facebook

This month, we sat down with Patrick to talk all things wine and restaurant life. Read on and get to know our awesome spokesperson! And, mark your calendars for our next #AskBordeaux Twitter Q&A on Wednesday, Sept 10th at 12pm EST. Patrick will be guest tweeting for us at @bordeauxwines. See you on the internet! 

Can you describe your journey from wine drinker to wine professional? When did you first discover your love for wine and how did you decide to parlay that into an actual career?

In my early twenties I started to become interested in drinking wine. I was lucky enough to have grown up fairly close to the Finger Lakes wine region of NY. I would do winery visits with family and friends on the weekends, and often buy wines to enjoy at home with meals.

Additionally during my high school and college years I worked in many restaurants and continued to do so after graduating college. I primarily worked as a waiter and bartender. It wasn’t until living in Cleveland OH and working at a restaurant with a large wine list that I began to think about the wine industry as a career opportunity.

Once I left Cleveland, I moved to NYC and got a job waiting tables at Tribeca Grill. It was here that David Gordon (the Wine Director) gave me the opportunity to get involved with the wine program and eventually become Tribeca Grills first Sommelier.

What’s your favorite part of being a sommelier? Any funny anecdotes from the floor?

The best part is getting drink wine all day. Obviously… And the being able to travel is another great part. Also the opportunity to help guests select a special bottle of wine is very rewarding.

I have many stories from the last 15 years of being a sommelier. The funniest occurred at Veritas Restaurant in 2005. I was distributing glasses to a large table in the dinning room. I had a tray with six very large crystal glasses and attempted to reach across the table to place a glass. I didn’t notice one of the guests’ bags that was just behind his chair. As a result I tripped on it and dropped all of the glasses on this gentleman’s head. The very thin glasses shattered into several thousand pieces… Thankfully no one was hurt, aside from my pride… I always look down before approaching a table now!

How does Bordeaux distinguish itself from other wine regions and why did you choose to become an ambassador for our wines? What can wine drinkers expect from value Bordeaux?

The wines from the Bordeaux region have been a big part of my career. In 2005 I became a Sommelier at Veritas Restaurant, arguably one of the best wine restaurants in the history of the US dining scene. The cellar was comprised heavily of wines from Bordeaux, so I became very knowledgeable and passionate about the wines from the region. This continued to grow while constructing the wine program at Gilt Restaurant in the NY Palace Hotel where I curated a very large collection of Bordeaux wines. This love of the region also became the foundation for my program at Pearl & Ash. Here I have been able to incorporate the aged First, Second and Third Growths along side the great values coming out of the “outer boroughs” such as Castillon,Cotes de Bordeaux and Entre-Deux-Mers.

These emerging values are giving wine drinkers the opportunity to drink fresh wines that can be consumed young and with food, but often cost less than $20 a bottle.

For the wine newbie, what’s the hype about food and wine pairings? Why is it important? What should one be looking for? How do you best enjoy food and wine together?

Pairing food with wine is a great way and reason to enjoy more wine and do it in an everyday environment.

I find wine pairing can be a fun way to experiment. There are of course classic pairings; Cabernet Sauvignon with Steaks or Foie Gras with Sauternes, but I also like non traditional pairings like Sauvignon Blanc with Shrimp Cocktail or Cabernet Franc with Pizza.

What are some of your food and wine pairing pro tips?

There are two simple ways to create food and wine pairings. Either matching the flavors and textures in a wine to the dish you are eating with it. In other words richer shellfish dishes like Lobster being paired with richer white Bordeaux wines made from the Semillon grape. Or using opposite flavor profiles in the wine from the food its being paired with. For example, a serving a a fresh, bright red Bordeaux made from Merlot with a heavier Beef Stew.

For an at-home wine connoisseur, is there an unexpected food and wine pairing tip or challenge that you might recommend or suggest?

Keep it simple is the best advice. Also if you have several people dining with you, it’s a great opportunity to open several different wines to taste with the dish. It can be a great way to host a party as well. Sending your guests the menu ahead of time and challenging them to bring a bottle or two they think would make great pairings. To make it more fun you can serve the wines blind and vote on the best pairing.

As a professional who is around wine all day, every day, do you have a favorite wine hack that you can share with our readers?

I would say the emergence of “wine apps” have given consumers a huge leg up. The one I use most is “Delectable”. One snap with a smart phone will give you all information on the wine and also save to your library where you can always have a record of wines you have consumed. Additionally there is a Social Media side which enables you to share the wine with friends and see the wines are drinking. It’s a great way to stay on top of an ever changing wine world!      

Thank you! 

Finally, check out Patrick’s top ten picks for Labor Day from this year’s Today’s Bordeaux selection! 



5 Things To Know For #CabernetDay

FILED UNDER: Grapes, Know Your Bordeaux

14.8.28 Five Facts


It’s National Cabernet Day! As the birthplace of Cabernet, we like to think we know a thing or two about this popular grape. To celebrate, check out these five facts on Cabernet and drop some knowledge on your friends while you enjoy a Cabernet blend from our Today’s Bordeaux selection

1. Cabernet Sauvignon is the love child of Cabernet Franc and Sauvignon Blanc. It is believed that they met and mated in Bordeaux. :)

2. Cabernet Sauvignon is easy to cultivate due to its thick skin, hardy vines and its late ripening preference allowing it to avoid things like frost and other pain points from cold winters. No surprise then that it’s grown in nearly every major wine region across the world! 

3. The classic flavor profile of Cabernet Sauvignon is medium to full bodied with high tannins and hints of plum, cherry, blackberry, blueberry, warm spice, vanilla, tobacco and sometimes leather aromas and or flavors.

4. Cabernet Franc ripens earlier than Cabernet Sauvignon and is an excellent complementary grape variety that rarely makes up the majority of the final Bordeaux blend.

5. Cabernet Franc is lighter than its Sauvginon offspring and adds freshness, finesse, and aromatic complexity as well as hints of raspberry and violet.

Crispy Potatoes! [RECIPE]

FILED UNDER: Food and Wine Recipes
Crispy Potatoes
Serves 16
The hottest dish off Pearl & Ash's menu? The unexpectedly satisfying Crispy Potatoes.
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  1. Porcini Oil
  2. 2 1/2 cups olive oil
  3. 3 Tbsp. porcini powder
  4. Porcini Salt
  5. 8 Tbsp. kosher salt
  6. 2 Tbsp. porcini powder
  7. Porcini Mayo
  8. 2 egg yolks
  9. 2 Tbsp. lemon juice
  10. 1 Tbsp. white wine vinegar
  11. 1 1/2 Tbsp. Dijon mustard
  12. 1 tsp. salt
  13. 4 cups vegetable oil
  14. 4 cups porcini oil
  15. Crispy Chorizo
  16. 4 oz. frozen chorizo sausage
  17. Crispy Potatoes
  18. 3 quarts vegetable oil (for frying)
  19. 16 Idaho potatoes, peeled and cubed
  20. Chopped chives for garnish
  1. Porcini Oil
  2. Whisk together ingredients until evenly incorporated and set aside. Shake well before serving.
  3. Porcini Salt
  4. Mix kosher salt and porcini powder and set aside.
  5. Porcini Mayo
  6. Combine egg yolks, lemon juice, white wine vinegar, mustard, and salt in a food processor. Slowly blend in vegetable and porcini oil. Thin the mixture with 1 1/2 cup water, added in a steady stream. Continue until all ingredients are combined.
  7. Crispy Chorizo
  8. Preheat oven to 140 degrees. With a microplane, thinly slice frozen chorizo. Place slices on a baking sheet and lightly toast until crisp.
  9. Crispy Potatoes and Assembly
  10. Blanch diced potatoes in boiling water until fork tender and let cool.
  11. Pour 2 inches of oil into a deep pot. Fry potatoes at 375 degrees until crispy, about 30-60 seconds, then shake off the excess oil and transfer to a bowl. Dress with Porcini Oil and season with Porcini Salt immediately.
  12. Cover the potatoes with Porcini Mayo, top with chopped chives and Crispy Chorizo to finish.
  1. Dare to be different with this elevated take on potatoes for Labor Day!
Bordeaux Wines | Blog

Bordeaux’s Back At Dîner En Blanc!

FILED UNDER: Bordeaux events

DanielShotThis@Bordeaux - Diner en Blanc_0090We’re thrilled to announce that we’ll be back at Dîner En Blanc NYC for the second year in a row! For those not in the know, Dîner En Blanc is the world’s largest and arguably most mysterious, members only pop-up dining experience. Hosted in cities across the globe, thousands of diners dressed in white descend on a public location to dine, dance then dash.

For this year’s New York City event, to be held on Monday, August 25th, we’ll be providing a selection of red, white and rosé Bordeaux wines for diners to pair with their picnic baskets. Bordeaux is an easy and obvious choice when it comes to pairing picnic staples like cheese, charcuterie, pasta salads and sandwiches. 

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Whether you’re attending or want to host a Dîner En Blanc of your own, here’s our step by step guide on how to get your picnic game on point. 

Tables and Chairs

Diners are required to bring their own tables and chairs to the event. Dîner En Blanc organizers offer a few suggestions on where to rent or buy here. But, we recommend this bistro table and chair set from Amazon that fits the mood and feel of the evening. Add to that a white linen table cloth that will really elevate your set up! 

Table Setting

Get creative! Flowers, candles, led lights. Check out our Dîner En Blanc Pinterest Board for inspiration. 


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Scrambling to find your best all white ensemble? Our advice is to accessorize. For example, simple white t-shirt and jeans can be done up with a white feather boa, floppy hat, or even a pair of white wayfarers




This year, we’ve selected two dry whites, one rosé and one red from our arsenal of wines to pair with your picnic fare. Find these wines or ask for something similar at your local wine store. 

La Fleur d’Amélie, Bordeaux AOC 2011 – Dry White - 30% Sémillon, 70% Sauvignon Blanc

Tasting Notes: Passion fruit, herbs, complex, rich, grassy.

Château de Cérons, Graves 2013 – Dry White – 45% Sauvignon Blanc, 45% Sémillon, 10% Sauvignon Gris

Tasting Notes: Vaguely tropical flavors of mango with hint of lemongrass, appealing round texture.

Les Hauts de Smith, Bordeaux 2013 – Rosé - 70% Sauvignon Blanc, 30% Merlot

Tasting Notes:  Elegant floral aromas on the nose. On the palate, the wine is fresh and lingering with notes of grapefruit and complex flowers

Clos Magne Figeac, Saint-Emilion 2010 - Red - 78% Merlot, 22% Cabernet Franc

Tasting Notes: Elegant, black currant, rich, concentrated, youthful, oakey.


The beauty of the wines we’ve curated for Dîner En Blanc are that they are versatile and easy drinking enough to pair with just about anything in your picnic basket. 

We suggest starting with an array of cheeses from soft and creamy to hard and buttery. The Graves white will pair beautifully with a hard and round cheese, while our Merlot blend will work well with a stinky blue. Of course, don’t forget a nice French baguette to go along with your fromage!


Pasta salads are a nice and easy dish for al fresco dining and should pair wonderfully with the rosé on offer. Bon Appetit offers some great advice on how to do a cold pasta salad right. 

Olive Tapenade


We’re a big supporter of dips and spreads. Check out Food & Wine’s Top 10 Picnic recipes for more details on the mouthwatering olive tapenade pictured above. 

Don’t Forget The Fun 

DanielShotThis@Bordeaux - Diner en Blanc_0167Finally, kick back and raise a glass of Bordeaux!