Margaret Rens, M.Sc., Wine Master, Culinary Expert and Executive editor

About Margaret Rens

About Margaret Rens, M.Sc., Wine Master, Culinary Expert
Executive editor

Dutch born Margaret Rens MSc. moved 23 years ago with her family to Bordeaux in the heart of French wine country.

An avid cook and wine lover she writes about French cuisine and wine pairing for several international publications and websites like The Bordeaux Wine Blog.

Over the years she has collected a large number of recipes that she is currently putting together in a book.

When she is not in the kitchen, writing, or renovating their 18th century chateau Margaret assists with organizing wine and culinary tours to the Bordeaux region for the Bordeaux Wine Experience.


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Latest blog posts

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    Wine and Opera: passion and emotion (part 1)

    Wine and Opera: passion and emotion   The Palais Garnier: the most beautiful opera house in the world   Wine and opera For me a good opera is just music and hopefully “nice”. But that is not enough: I need outstanding to create an emotion. In the same way that a good wine is just a beverage... Read more »

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    Pessac-Léognan rebranded, by Ronald Rens, M.Sc., Wine Master

    Pessac-Léognan rebranded   By Ronald Rens, M.Sc., Wine Master Guests at Haut Brion, the summit of the Pessac-Léognan appellation Pessac-Léognan, lacking the reputation it deserves Almost 40 years ago, I started learning about Bordeaux and its great wines. This was long before we ever dreamt of living near Bordeaux, let alone own a Chateau! I knew about... Read more »

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    To decant or not to decant, that’s the question

    What is decanting? Let’s start with a simple question: What is decanting actually? [caption id="attachment_922" align="alignright" width="375"] Ronald with his mentor and famous wine writer, the late Steven Spurrier[/caption] Decanting is simply pouring wine from one container into another.  It is that easy. Should I decant my wines? This question appears to create some stress... Read more »

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