The 2022 harvest is peeping around the corner, and people are counting the days and hours, ready to spring into action when the grapes are ready, or "à point." À point - at just the right time; at the peak of ripeness; at the perfect degree of doneness. In general, winegrowers …
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Fish and Chips from a Big Chef
Summer and heat take the 'Hog a bit off track - this time to fish and chips, normally an inexpensive dish. That said, in my opinion, top-class fish and chips can more than hold its own against a lot of overcomplicated Michelin-starred food. Simplicity is king: few ingredients and the main …
Visit to Domaine Sylvain Dussort – Tasting the 2020s
I have tasted Sylvain Dussort's wines several times, and each time they left me with a strong impression; they are wines of quality, and with an attitude. I was therefore eager to visit the estate, and to meet Sylvain and his daughter Anne-Caroline. The Dussort estate Domaine Sylvain Dussort …
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Fish and Chips – the Best in Burgundy
Summer and heat take the 'Hog a bit off track - this time to fish and chips. Fish and chips is what I would call an international dish, meaning that it's available in many countries and is found in myriad variants and creative expressions in each. Even in Nuits-Saint-Georges I have so far …
Visit to Mark Haisma – Tasting Grace in the 2020 Reds
Mark Haisma's winery is in a new business area in Gilly-les-Citeaux, the same area where one finds Domaine Laurent Ponsot. This says something, as Mark is not the mingling type, fraternizing with the Burgundy elite. Mark's strong Australian influence makes him informal and straightforward, although …
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