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Bordeaux and Burgundy are the front runners of French wine, but what distinguishes each?
Bordeaux and Burgundy are the two most renowned wines in France, if not the world. But, they are a complex patchwork of districts, vineyards, and quality levels.
Dr. Mark Vogel, a professionally trained chef, and food and wine writer, will unravel the intricacies of the two regions and present a thorough overview of these glorious wines.
Presenter: Dr. Mark R. Vogel is a clinical psychologist, professionally trained chef, food and wine writer, lecturer, and novelist. He did his doctoral training at Yeshiva University, in New York. In 2003 he graduated from the Institute of Culinary Education, also in New York. For ten years he taught cooking classes and edited cookbooks. For sixteen years he wrote a food and wine column entitled Food for Thought.
He is the author of "Crestwood Lake" (2015), "The Ripper’s Time" (2017), "Crestwood Lake 2" (2018), and "Food for Thought" (2020), his six hundred page cookbook.
At the conclusion of the program please feel free to take a brief online survey here:
https://www.projectoutcome.org/responses/61791
