Home is where the heart is. Mine is southern and on my day off, it was back to the basics well, almost. I didn’t grow up drinking Cab Franc but, the collard greens and cast iron were staples. On the surface this may seem a little out of place but, it was lunch at Paul Bocuse in Lyon and lunch with the Dauvissats in Chablis that brought me full circle. More on those two encounters later. The earthiness of Domaine des Hauts de Sanziers, a Robert Kacher Selection from Saumur, paired amazing well with the collards. The key is in the seasoning – - Cast Iron & SMOKEY meat!!!! Go enjoy some phytonutrients & vino. They’re good for ya!!!!