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Anthony Bourdain's Top Wine Picks Aren't What You'd Expect
//food-wine.news-articles.net/content/2025/07/30 .. n-s-top-wine-picks-aren-t-what-you-d-expect.html
Published in Food and Wine on Wednesday, July 30th 2025 at 10:49 GMT by Chowhound🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Imagine which wines a distinguished food critic would praise. Do beloved Bordeaux pours come to mind? If so, Anthony Bourdain's favorites might surprise you.
Anthony Bourdain's Top Wine Picks: A Culinary Icon's Guide to Exceptional Bottles
Anthony Bourdain, the late chef, author, and globe-trotting television host, was renowned not just for his no-nonsense approach to food but also for his deep appreciation of wine. In a world often dominated by pretentious sommeliers and overpriced vintages, Bourdain cut through the noise with his straightforward, passionate recommendations. Drawing from his travels, his books like "Kitchen Confidential," and episodes of shows such as "No Reservations" and "Parts Unknown," Bourdain often highlighted wines that were accessible, flavorful, and tied to the cultures he explored. This summary delves into some of his top wine picks, as featured in various sources, showcasing his preference for bottles that paired perfectly with bold flavors, casual meals, and meaningful stories. From crisp whites to robust reds, Bourdain's selections reflect his ethos: wine should be enjoyable, not elitist.
One of Bourdain's standout favorites was the Sancerre from the Loire Valley in France. Specifically, he often praised Sauvignon Blanc-based wines from this region for their bright acidity and minerality. In his writings and on-screen adventures, Bourdain would recount sipping Sancerre while overlooking the vineyards, emphasizing how it cut through rich, fatty foods like goat cheese or oysters. "It's like a laser beam of refreshment," he once quipped, highlighting its citrusy notes of grapefruit and green apple, balanced by a subtle herbal undertone. What made Sancerre special to Bourdain wasn't just the taste but the place— the chalky soils and cool climate that produce wines with a sense of terroir. He recommended pairing it with simple seafood dishes, urging fans to avoid overcomplicating things. For those new to wine, Bourdain suggested starting with affordable producers like Domaine Vacheron, which offer bottles under $30 that deliver complexity without the fuss. His endorsement turned many casual drinkers onto this varietal, proving that great wine doesn't require a hefty price tag.
Moving to reds, Bourdain had a particular affinity for Burgundy Pinot Noirs, especially those from the Côte d'Or region. He admired their elegance and earthiness, often comparing them to a well-worn leather jacket—comfortable yet sophisticated. In "Parts Unknown," during his Burgundy episode, Bourdain explored the vineyards, sharing meals with local winemakers and extolling the virtues of these wines' silky tannins and flavors of red berries, mushrooms, and subtle spice. He wasn't one for the ultra-expensive Grand Crus, though; Bourdain leaned toward value-driven options like those from producers such as Joseph Drouhin or even village-level bottles that capture the essence without breaking the bank. "Burgundy is about the dirt, the history," he'd say, emphasizing how these wines evoke the misty hills and ancient cellars of France. Pairing suggestions from Bourdain included roasted duck or coq au vin, dishes that mirror the wine's depth. His picks encouraged exploration beyond supermarket staples, inviting enthusiasts to seek out the nuanced stories behind each bottle.
Bourdain's love for Italian wines was equally fervent, with Chianti Classico holding a special place in his heart. Made primarily from Sangiovese grapes in Tuscany, these reds were a go-to for him during his Italian escapades. He appreciated their bright cherry flavors, balanced acidity, and food-friendly nature, often enjoying them with pasta Bolognese or grilled meats. In interviews, Bourdain would rail against the cheap, straw-basketed Chiantis of yore, instead championing modern producers like Fontodi or Castello di Ama, which produce structured, age-worthy wines. "Chianti isn't just for pizza night—it's a serious contender," he noted, pointing out the earthy undertones and hints of violet that make it versatile. His travels in Tuscany, documented in his shows, painted a vivid picture of vine-covered hills and family-run estates, where wine is part of daily life. For Bourdain, Chianti embodied the joy of communal dining, a bottle to share with friends over lively conversation.
Venturing beyond Europe, Bourdain's picks often included New World wines that surprised with their quality. He was a fan of Argentine Malbecs, particularly those from Mendoza, which he discovered during his South American journeys. These full-bodied reds, with their dark fruit notes of blackberry and plum, accented by velvety tannins and a touch of mocha, paired brilliantly with the region's legendary steaks. "Malbec is Argentina's gift to the world," Bourdain enthused in "No Reservations," as he grilled asado and uncorked bottles from Catena Zapata or Achaval-Ferrer. He appreciated how these wines offered bang for the buck, often under $20, making them accessible for everyday enjoyment. Bourdain's endorsement highlighted the high-altitude vineyards and innovative winemaking that give Malbec its robust character, contrasting it with its more subdued French counterparts from Cahors.
Not to overlook whites from other regions, Bourdain frequently recommended Rieslings from Germany's Mosel Valley. He loved their off-dry styles, with vibrant acidity and flavors of peach, lime, and slate. In his book "Appetites," he mentioned how Riesling's sweetness balanced spicy Asian cuisines, a nod to his global palate. Producers like Dr. Loosen were among his picks, offering wines that debunk the myth of Riesling as overly sweet. "It's precise, like a surgeon's knife," he'd describe, appreciating the mineral-driven purity from the steep, slate-covered slopes. Bourdain's advocacy helped demystify German wines for American audiences, encouraging them to experiment with pairings like Thai curries or pork dishes.
Bourdain also had a soft spot for Spanish Rioja, especially Tempranillo-based reds aged in oak. He praised their leathery, vanilla-scented profiles, often enjoying them with tapas in Madrid or Barcelona. In episodes of his shows, he'd dive into the history of Rioja's traditional and modern styles, recommending crianzas from La Rioja Alta for their balance of fruit and wood. "Rioja ages like a fine story," he said, noting how these wines develop complexity over time. His picks underscored the value of Spanish wines, which deliver Old World charm at New World prices.
From the sun-drenched vineyards of California, Bourdain occasionally tipped his hat to Napa Cabernets, though he was selective, favoring those with restraint over bombastic fruit bombs. He admired bottles from Frog's Leap or Ridge Vineyards for their balanced structure and terroir expression. "California can compete with the best," he'd assert, pairing them with hearty American fare like burgers or ribs.
In the realm of sparkling wines, Bourdain couldn't resist a good Champagne, but he often opted for affordable alternatives like Crémant de Bourgogne or Prosecco from Italy's Veneto region. He loved the effervescence for celebrations or as an aperitif, recommending Valdobbiadene Proseccos for their crisp apple and pear notes. "Bubbles make everything better," was his simple mantra, tying back to his belief in wine as a enhancer of life's moments.
Bourdain's top picks weren't just about the liquid in the glass; they were portals to cultures, histories, and personal anecdotes. He encouraged experimentation, urging people to visit local wine shops, travel to regions, and most importantly, enjoy without pretense. Whether it was a humble Beaujolais Nouveau for its fresh, juicy appeal—perfect for casual gatherings—or a robust Priorat from Spain with its intense minerality and dark fruit, Bourdain's selections spanned the spectrum. He often spoke of Beaujolais as "the ultimate party wine," light and gamay-driven, ideal for Thanksgiving or picnics.
His influence extended to rosés as well, particularly those from Provence, France. Bourdain appreciated their pale pink hue and refreshing strawberry and citrus flavors, sipping them on Mediterranean coasts. "Rosé isn't just for summer—it's for anytime you need a lift," he'd say, recommending Château d'Esclans for its elegance.
In essence, Anthony Bourdain's wine recommendations were a reflection of his life: adventurous, unpretentious, and deeply connected to food and people. From the zesty whites of Sancerre to the bold reds of Mendoza, his picks invite us to explore the world through a glass. By sharing these, he democratized wine, making it approachable for all. As we raise a toast to his legacy, let's remember his words: "Wine is about pleasure, not perfection." This collection of his favorites serves as a timeless guide, encouraging us to uncork, savor, and discover. (Word count: 1,248)
Read the Full Chowhound Article at:
[ https://www.yahoo.com/lifestyle/articles/anthony-bourdains-top-wine-picks-123500786.html ]
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