My husband has been dogging me to find out if it’s possible to buy fromage blanc somewhere in Montreal. I am not quite sure what this is, as I have never experienced it – but from doing research (okay, googling and... (11 replies, last updated by carswell July 8, 2008)

Hi there, beginning wine lover/ longtime drinker here and I saw an ad that said something to the effect of "2005 sauvignon blancs are still good for the fall" and I didn’t even know they might go bad that soon. So I’m... (15 replies, last updated by kenito799 October 18, 2006)

very ripe wines with good balance and acidity for the ages. Much more flashy fruit two years ago, now more minerality and firmness of structure is expressed in the 96 Baumard Savennieres. Chenin Blanc is only second to Riesling in... (14 replies, last updated by Melanie Wong April 13, 2001)

Dressing 2000 Amity Pinot Blanc Willamette Valley Oregon Second Course Foie Gras Torchon with a Pistachio Crust, Caramelized Onion and Plum Tart 1997 Domaine Cady Chenin Blanc Coteaux du Layon-St. Aubin France Third Course Sauteed Loup... (11 replies, last updated by cortez April 7, 2007)

on potato salad and was warm, with a syrupy basalmic – very non traditional, but so good. We drank a bottle of South African Sauvignon Blanc, which my friend recommended having visited the vinyard – and it was way... (0 replies, last updated by Peg May 20, 2008)

This is why I love Chowhound – we can all agree to disagree. I really like Bistrot du Coin – it’s a default spot for us. However, we tend to try to go at odd times to avoid the worst crowds, and therefore our... (13 replies, last updated by beauxgoris January 20, 2008)

If you can tell us the importer, that’s usually a good place to start. Chateauneuf Du Pape Blanc that I know of is typically roussanne, grenache blanc and maybe clairette. (6 replies, last updated by bobby06877 February 26, 2007)

going for dinner later this week...my mouth is watering. should it be? anyone have any good recs? i’ve already got my eye on the boudin blanc, chicken terrine, frisee, smoked salmon. might not even get an entree! (1 reply, last updated by skigirl April 6, 2005)

MEDIOCRE!! I’ll never go back. There are so many fabulous restaurants in Paris; do not waste your time on this one. Has Daniel Rose’s new SPRING opened yet? Watch for it. I adored Perraudin & dream of their tiny cheese... (2 replies, last updated by PhilD October 6, 2009)

Over the weekend I agreed to meet a new friend for lunch in the East Bay. I was thinking something innocuous and friendly, like Fat Burger or some other unknown local eatery. Joe picked me up a BART and had other ideas; Napa’s... (9 replies, last updated by choctastic August 2, 2008)

I have a bottle of Les Cailloux Châteauneuf-duPape Blanc 2006 that I recieved as a present. I’ve never had white châteauneufdu-Pape before so I have no idea what to have with it. Any ideas? (3 replies, last updated by arlenemae August 29, 2009)

cremant from Pierre Sparr – beautiful orange-rose color and quite nice. This was followed by another bottle of the Weinbach Pinot Blanc, and then a very dry Trimbach pinot noir. If you are interested in the Hotel du Faude,... (2 replies, last updated by Joan Kureczka July 14, 2003)

Marlborough Sauvignon Blanc ($20 msrp) for $3.99. I loved the 2005 vintage in Marlborough, and I especially liked this wine when it was first released. Now two years down the road, it’s still delivering on the promise. More... (5 replies, last updated by SPO December 1, 2008)

. OK, if Dinah’s is not the best restaurant in LA, how about DuPar’s. It aint hard to find. I’ll always know where it is, anchoring the east end of the Farmer’s Market. DuPar’s turned french toast... (14 replies, last updated by richeyw January 8, 2004)

cheese to the onion, bacon and fromage blanc basic. The Taverne owner and chef proudly posts his certificate of membership in the “Confrerie de la Veritable Tarte Flambe,” and it is worth seeking out other places that... (1 reply, last updated by Julie July 11, 2003)