Bordeaux - deborahparkerwong

Fleur Geffrier, Antoine Chappey and Tomohisa Yamashita in "Drops of God," now streaming on Apple TV.

25 Wines Spied in “Drops of God” Second Season

January 6, 2026 deborahparkerwong Wine Tasting, Blind Tasting, Bordeaux, Burgundy, Burgundy, California, Champagne, France, Gigongas, Italy, Languedoc, multisensory, Pinot Noir, Rhone Valley, sensory, Sommeliers, Veneto, winegrowing, Winemaking

French wines takes center stage in season two.

Makers of historic sweet wines rejoice. Gen Z adores you.

December 17, 2025 deborahparkerwong Wine, Bordeaux, France, Gen Z, Germany, Italy, Loire Valley, Piedmont, Portugal, Rhone Valley, Roussillon, Sicily, Spain, Sweet, Veneto

The message my students are sending to the makers of the world’s historic sweet wines amounts to a love letter. My passion for these historic wines can only be described as a love affair.

Learning to Perceive

February 8, 2022 deborahparkerwong Wine, Aroma, Bordeaux, France, Scent, Semillon, sensory, sensory science, SOMM Journal

While perceptual learning plays an important role in evaluating wine, there’s another phenomenon related to perception that arises from the wine itself: perceptual interaction. When our olfactory system
is confronted with complex aromas, we often perceive them as a single aroma due to odor blending in a process known as
configural perception (our perception of the smell of coffee as a single aroma is just one of many examples).

The Sauvignon Blancs of Concours Mondial du Sauvignon

April 9, 2020 deborahparkerwong Austria, Bordeaux, Chile, France, Loire Valley, Napa Valley, New Zealand, Sauvignon Blanc, sensory, SOMM Journal, Wine

There is no better time to gauge the quality and stylistic range of Sauvignon Blanc than during the only international wine competition devoted solely to the variety: the 2020 Concours Mondial du Sauvignon, which unfolded in Touraine, France, in early March.

Golden Bordeaux: A triumph with popular snacks

December 19, 2018 deborahparkerwong Bordeaux, Botrytis cinerea, Food and wine pairing, France

There are two basic, intentional approaches to food and wine pairing: mirroring the flavors and weight of a wine with similar foods resulting in what I like to call “a sublime experience” and contrasting pairings, a “high-risk, high-reward approach” that works the opposite ends of the flavor spectrum for maximum impact.