“Wine makes every meal an occasion, every table more elegant, every day more civilized.” Andre Simon
TeamWine got together on a chilly Monday in February to taste and review wine, enjoy food and fellowship for this April column. We believe that wine is a wonderful reason to get together with friends and, as Andre Simon states above, make things more civilized and elegant. We are fortunate enough to have a good reason to do so once a month. April is this sort of in-between month when weather is warming, yet days of rain can be cool and cloudy. Yes, we know that April showers bring May flowers, but some days it can just be too much. Can I just say right here, this is when wine can help. On those gray days, stop by your favorite wine shop on your way home from work and pick up a bottle. Once you are home, pour yourself, and your favorite other (if appropriate) a glass and enjoy.
Sips
Our white is from France and is a 2023 Chateau Lamothe de Haux Bordeaux. (12%abv $27). This was a delicious wine with a clear, light-yellow color. Even before tasting we had some floral aromas, there were notes of broiled pineapple, and hints of toffee. The wine was ever-so slightly effervescent with medium to high acidity and a medium body. On the palate we had ripe pear some stone fruit and pineapple flavor came through and provided a lovely long finish. This wine went very well with the hard white cheese we had yet, the salt from olives took the punch right out of the wine. The wine over-powered the hummus. We felt this would be wonderful for an opening salad course with a light vinaigrette dressing. We also thought a pasta dish with chicken and a white sauce would go well as would flat bread with roasted vegetables.
To read the remainder of this premium article and other premium articles in their entirety, pick up the Julien’s Journal April 2026 issue. Single issues are available in print for free at area newsstands, or you can click here to read the entire article for free in the digital version of the magazine.
Article & photo by John B. Donvan
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