deVine Thoughts

Authors: Tonia Chrapko, Dirk Chan

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Authors: Ed Fong, Dirk Chan

Eddie and Annabelle’s adventures in Alsace finished with a visit to one of the leading biodynamically certified estates of Domaine Marc Kreydenweiss, the acknowledged rebel of Alsace…With 30 hectares of vineyards, three Grand Cru sites, Marc clearly believes great wine can only come from a vineyard with soil type that places it mark, terroir, minerals and extract. Established three centuries ago,  Marc has ran this estate since the 1971 vintage, and since 1991 the estate has been farmed biodynamically.  

Pictured are two Grand Cru wines we sampled : the 2005 Kreydenweiss Kastelberg Riesling (south-facing single vineyard looks over the small town of Andlau dates back to Roman times, full-bodied, racy, lime & spicy, very ripe and minerally), the 2006 Kreydenweiss Wiebelsberg Riesling (off-dryish star fruit, herbs, smoke, honey and exotic scents).

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Author: Melissa Priestley

Far too much ink has been spilled on the subject of food and wine pairing. While a good match may enhance your enjoyment of a meal, a bad match won’t ruin everything. Be realistic. Is it really worthwhile to stress out, spend an hour in the wine store, try to envision one hundred different wines with your future meal, then go home, discover that the wine doesn’t really match at all, spend the entire night bemoaning the failure, and only later wonder why your partner went to bed so early?

Think about the actual mechanics involved in eating and drinking. Does the food and wine actually end up in your mouth at the same time? Hopefully not, as you’ll likely be left with some unsavory floaties in your glass. Or worse, you’ll choke.

In reality, we eat a bite of food, swallow, and then take a sip of wine. The lingering flavours of the food have maybe a minute to intermingle with the wine and work its magic (or mayhem) – and then a second sip will override all but the most pungent of dishes and it won’t have mattered what you just ate. (more…)

Author: Nick Tooke

Pairing food with wine is nothing new. Imagine growing up in Italy or France before rapid transport. The food and the wine grew side by side in the same soil, beneath the same weather, and they naturally graced the same table. The safest way to still find the right combination is consider the particular region as a whole.

See the video of our “The Alchemy of Food & Wine Tasting”

But that is only where the journey begins. The best thing of all is breaking the rules and discovering a marriage that both surprises and delights. You’ll know when you taste it. Your palate doesn’ t lie. (more…)

Author: Melissa Priestley

In preparation for my upcoming course at the CIA (Culinary Institute of America, not Central Intelligence Agency, though I’m certainly going to pretend to be a spy), I’ve been feverishly studying everything wine-related. While reading about Bordeaux, I was struck by the almost glib observation that the stylistic differences between many appellations are dissolving, due in large part to modern technology and current trends. For example, the wines of St. Estèphe, once immediately discernable for their sturdy, bold profile, are now often confused with other Médoc wines that have adopted this big and bold style – a style that is currently enjoying international popularity.
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