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A list of traditional Parisian wine bars please
Gary Gillman, Toronto:
Jancis, I was thinking of the purple pages last night because I had at a local restaurant a Cabernet Sauvignon made in central California that was very good, a 2000 Avila . It had the most intriguing silky texture, and I was wondering what you would think of it. It was not at all over the top but deep and rich still with a fine flavour. Sometimes New World Cabs have what I call a ‘gritty’ texture but this wine was in the opposite direction completely and most impressive. I have a question on another topic. In the 1990s my wife and I travelled to Paris a number of...
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