April 1, 2016

DOMAINE HENRY PELLÉ "La Croix au Garde" Sancerre 2014

(Sancerre, Loire Valley, France) $19

This is the Ingrid Bergman of Sancerres—ravishing, polished, and effortlessly elegant. One of the best things about top Sancerre is the captivating tension between acidity and fruit. This Pellé has that, plus absolutely vivid smoky/minerally flavors. Pellé himself was considered one of the legendary masters of the sauvignon blanc grape, and now his family carries on, making wines that are widely admired. I cannot imagine Spring without this.

What is vegemite?

A. A bitter, greenish jelly made from a tropical fruit that Australians spread over cheese and toast

B. A mixture of spinach, cabbage, and lima beans that is puréed and often served in Australian school cafeterias

C. A type of nut butter made from nuts and peas that is popular in Australia

D. A spread made from brewer’s yeast that was a favorite of Australian soldiers during World War II

Vegemite, one of the most popular Australian foods of the 20^th century, was invented in 1922 in Melbourne by a food manufacturing company named Fred Walker. A spread made from brewer’s yeast (and hence a strong source of B vitamins), vegemite was slow to catch on at first. But intense promotional efforts (including a limerick competition with compelling prizes such as Pontiac cars) propelled the spread to fame. During World War II, the Australian Army purchased huge quantities and it became immensely popular among soldiers, especially after rations of the British spread Marmite became scarce. Vegemite received official product endorsement from the British Medical Association in 1939. By 1942, it was said to be in every kitchen in Australia.

“I know that knowing a lot about wine means I know how little I know.”

—Carole Meredith
Professor Emerita, Department of Viticulture & Enology
University of California

DOMAINE HENRY PELLÉ "La Croix au Garde" Sancerre 2014

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