by lspeed | Jul 27, 2025 | WINES: UNCORKING THE MYSTERY
Tucked between the Vosges Mountains and the German border, Alsace is one of France’s distinctive yet underappreciated wine regions. Its wines are shaped by centuries of cultural tug-of-war and a unique geological patchwork, and offer some some of Europe’s more expressive whites. From dry Rieslings to opulent Gewürztraminers, Alsace is a white wine lover’s destination. Witha few reds and sparkling surprises thrown in.
Turbulent History
Alsace’s winemaking history dates back to Roman times, but its modern identity has been shaped by a long series of bloody French-German conflicts. The region changed hands five times between 1871 and 1945, and you can taste that dual heritage in the wines. Think French precision meets German grape varieties.
Unlike most French wine regions, Alsace labels its bottles by grape variety, a practice more common in Germany or the New World. The Germanic influence also explains the prevalence of Riesling, Gewürztraminer, and Sylvaner, though the wines are typically drier than their German counterparts. Alsace’s location on the eastern slopes of the Vosges shelters the vineyards from rain, making it one of France’s driest regions, and ideal for ripe, concentrated wines.
Grape Varieties
Alsace is overwhelmingly a white wine region. Its noble grapes (Riesling, Gewürztraminer, Pinot Gris, and Muscat) form the backbone of both still wines and prestigious Grand Cru bottlings. Here’s a quick breakdown of key varieties:
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Riesling: Dry, mineral-driven, and built for aging.
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Gewürztraminer: Spicy, floral, and exotic.
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Pinot Gris: Richer than its Italian cousin, often off-dry.
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Muscat: Fragrant and dry, making it a great aperitif.
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Pinot Blanc: Fresh, light-bodied, used in Crémant d’Alsace sparkling wines.
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Sylvaner: Less common, but capable of crisp whites when grown on good terroir.
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Pinot Noir: The only permitted red grape, producing light, cherry-scented reds.
As mentioned, Alsace produces Crémant d’Alsace, a sparkling wine made in the traditional method, which accounts for more than 20% of regional production.
Characteristic Terroir
What sets Alsace apart is its mosaic of soils. Granite, limestone, clay, schist, and volcanic sediments all exist in close proximity, giving producers endless options for matching grape to ground. The region’s long growing season allows for slow ripening, leading to powerful aromatics and high natural acidity. Most wines are made dry, though late-harvest styles like Vendanges Tardives (VT) and Sélection de Grains Nobles (SGN) offer luscious, dessert-worthy richness.
Top Producers
While Alsace is dotted with small family domaines, several producers have earned international recognition for their consistency and character:
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Domaine Zind-Humbrecht – Biodynamic pioneer with powerful, age-worthy wines.
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Trimbach – Known for dry, precise Rieslings like the iconic Clos Ste. Hune.
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Domaine Weinbach – Elegant, perfumed wines from the Clos des Capucins estate.
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Hugel & Fils – One of the oldest and most widely distributed Alsace producers.
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Albert Boxler – Artisan wines from the village of Niedermorschwihr.
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Marcel Deiss – Advocates of terroir-based non-interventionist practices.
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Dirler-Cadé – Biodynamic wines with a light touch.
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Ostertag – Known expressive whites, and gentle oak use.
Fun Facts
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Bottle Shape: Alsace wines come in tall, slender flûte d’Alsace bottles by law.
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Grand Crus: There are 51 officially recognized Grand Cru vineyard sites, though some producers opt out of the system to maintain stylistic independence.
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Food Pairings: Alsace wines are food-friendly. Try Gewürztraminer with Thai curry, Riesling with pork belly, or Pinot Gris with Foie Gras.
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Organic Leadership: A higher percentage of Alsace vineyards are organic or biodynamic than in most French regions.
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Wine Route: The Route des Vins d’Alsace, one of France’s oldest wine trails, winds through 170 km of vineyards, villages, and medieval castles.
Image Credit: https://wikipedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 27, 2025 | LIQUORS: LIFT YOUR SPIRITS
Gin is the most permissive of the major spirits. As long as juniper is present, nearly any botanical, herb, or aromatic is fair game. This encouraged experimentation across the globe, from fine dining chefs to rural distillers, each interpreting gin through the lens of their local flora or their at times excentric imagination. What once meant citrus and coriander now includes everything from ants and caviar to durian and yerba mate. Here’s a tour of ten gins that challenge conventions and expand the idea of what gin can be. Some are provocative, most genuinely surprise, but all are real:
1. Phở Gin – Peter Cuong Franklin, Vietnam
Chef Peter Cuong Franklin, best known for Anan Saigon, collaborated with Lady Trieu Gin to produce a spirit inspired by pho, Vietnam’s national dish. The gin uses traditional pho aromatics such as star anise, cinnamon, coriander seed, cardamom, lime leaf, and galangal. While no animal products are included, the effect is eerily reminiscent of a pho broth’s spice-laden steam. It’s a culinary translation rather than a gimmick, and the gin is used in cocktails designed to echo Vietnamese flavor profiles. The idea works because the core spices already share common ground with traditional gin botanicals.
Website: https://www.ladytrieugin.com
2. Ant Gin – Cambridge Distillery, UK
Perhaps the most eyebrow-raising gin on the list, Cambridge Distillery’s Ant Gin contains actual red wood ants. These aren’t tossed in for shock value—they’re distilled to extract formic acid, which adds a sharp, citrus-like acidity. The ants function much like a botanical, delivering a dry, tangy finish that balances out other aromatics like lemongrass and juniper. While it’s not something you’ll see in high-volume bars, it has been used in molecular gastronomy settings and curated cocktail lists.
Website: https://www.cambridgedistillery.co.uk
3. Seaweed & Caviar Gin – Portofino Dry Gin, Italy
This limited-edition gin from Italy’s Ligurian coast includes seaweed and sturgeon caviar in its botanical mix. It’s not a seafood-flavored spirit, but it does carry a mineral-rich, saline edge, designed to evoke the maritime environment around Portofino. The caviar is vacuum distilled to prevent oxidation, while the seaweed adds umami without overwhelming the gin’s herbal backbone. It’s a rare example of a gin that leans into luxury ingredients without resorting to excessive flavoring.
Website: https://portofinogin.com
4. Blue Pea Flower & Durian Gin – Singapore Distillery, Singapore
This gin combines two highly distinctive ingredients: butterfly pea flower, which gives the gin a vibrant blue hue that turns purple with acid, and durian, the infamously pungent Southeast Asian fruit. The durian is distilled, not infused, toning down its harshest notes while retaining its funky character. It’s an acquired taste, but one that makes sense in the Southeast Asian context. The color change adds visual drama, while the durian flavor appeals to regional palates more than global ones.
Website: https://singaporedistillery.com
5. Monkey 47 Distiller’s Cut – Germany
Each year, Germany’s Monkey 47 releases a limited Distiller’s Cut featuring an unusual or rare botanical added to their already complex 47-botanical base. Highlights include wood ants (2018), purple shamrock (2020), and scarlet monarda (2022). These annual experiments reflect serious botanical research. The wood ant edition mirrors the approach of Cambridge’s Ant Gin, delivering natural acidity via insect-derived formic acid. These bottles are collectible, and the profiles change dramatically each year.
Website: https://www.monkey47.com
6. Peddlers Salted Plum Gin – China
Shanghai-based Peddlers Gin Co. released this limited edition inspired by suanmei (酸梅), or salted preserved plum—a traditional Chinese snack and herbal drink ingredient. The gin includes salted plums, goji berries, orange peel, and Peddlers’ base blend of Chinese botanicals. It’s sweet-sour and herbal, landing somewhere between aperitif and traditional gin. The flavor is culturally specific, and it’s positioned more as a local expression than a crowd-pleasing export.
Website: https://peddlersgin.com
7. Principe de los Apóstoles Mate Gin – Argentina
Crafted by bartender Tato Giovannoni, this Argentine gin puts yerba mate—a bitter herbal tea central to Argentine culture—at its center. Other botanicals include pink grapefruit peel, peppermint, eucalyptus, and juniper. This gin is both a cultural tribute and a clever use of a widely consumed but rarely distilled ingredient. The yerba mate gives it a dry, grassy backbone that distinguishes it from sweeter New World gins. It mixes well with tonic but also stands up in herbal cocktails.
Website: https://www.apostolesgin.com
8. Inverroche Amber Gin – South Africa
South Africa’s Inverroche distillery uses fynbos, a biodiverse group of indigenous plants found only in the Cape Floral Kingdom. The Amber Gin uses dried coastal fynbos botanicals that bring earthy, resinous, and lightly smoky characteristics to the gin. The color comes naturally from the botanicals, not additives. The flavor profile veers closer to spiced tea than citrus-forward gin, and it pairs well with orange peel garnishes or rooibos mixers.
Website: https://www.inverroche.com
9. Procera Gin – Kenya
Procera Gin, distilled in Nairobi, is made with juniperus procera, a species of juniper native to sub-Saharan Africa. The base spirit is also made from local sugarcane, and other botanicals include baobab, Swahili coastal herbs, and pink pepper. The result is earthy and spicy, with a distinct savory finish. Bottled in hand-blown glass and corked with East African wood, it’s aimed at the high end of the gin market, but its real value lies in being one of the few truly African terroir gins.
Website: https://www.proceragin.com
10. Bayab African Gin – South Africa
Bayab incorporates baobab fruit, African grains of paradise, and a mix of familiar gin botanicals. The baobab adds citrusy acidity and tartness, while the grains of paradise offer heat and spice. While it’s more accessible than some others on this list, it’s still notable for its clear African identity and use of lesser-known native ingredients. It reflects a trend toward locally rooted gin brands in the southern hemisphere.
Website: https://www.bayabgin.com
This line-up represents a global pivot toward spirits as storytelling tools. Most will not suit every palate, and some are “easier to admire than to drink”. But they are evidence that the gin renaissance isn’t slowing down. If anything, it’s getting weirder.
Image Credit: https://commons.wikimedia.org/w/index.php?curid=110314526
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 27, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Known as a grape displaying “Aromatic Precision from Germany”, Scheurebe is a white variety developed in Germany in the early 20th century. Though not widely planted, it produces distinctive wines with firm acidity and a broad stylistic range, from dry and citrus-driven to richly sweet. Routinely overlooked in favor of Riesling, Scheurebe has found a quiet following among those interested in expressive, site-sensitive white wines.
Origins and Development
Scheurebe (pronounced shoy-ray-buh) was created in 1916 by Dr. Georg Scheu at the Viticultural Institute in Alzey, Rheinhessen. Originally believed to be a cross between Riesling and Silvaner, later DNA analysis revealed that the second parent was not Silvaner, but a still unidentified wild vine. The goal of the cross was to retain Riesling’s acidity while enhancing aromatic intensity and ensuring earlier ripening.
The result was a variety capable of producing wines with bold aromas – grapefruit, blackcurrant, passionfruit, and spice – paired with Riesling-like structure. Early adoption was modest, and for much of the 20th century, Scheurebe’s reputation was held back by poor vineyard management and an emphasis on sweet, mass-market wines.
Terroirs and Regional Expression
Scheurebe remains primarily planted in Germany, where it occupies a small share of vineyard area. Fewer than 1,500 hectares are planted in total, and its key regions include Rheinhessen, Pfalz, and Nahe.
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Rheinhessen offers a broad stylistic range, with loess and limestone soils producing both dry and sweet examples.
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Pfalz, one of Germany’s warmer wine regions, yields fuller-bodied Scheurebe with fruit notes.
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Nahe, with cooler microclimates and volcanic soils, tends to produce wines with sharper acidity and citrus-driven aromatics.
For all regions, ripeness management is crucial. Scheurebe requires enough heat to avoid green, herbal tones, but quickly tips into overripe territory if not handled skilfully.
International Plantings
Outside Germany, Scheurebe remains rare. Austria grows small amounts, particularly in Burgenland, often used for sweet wines. There are also minor experimental plantings in Switzerland, California, and New Zealand, though none have gained significant traction. The variety’s strong aromatic profile makes it technically interesting, but it has yet to establish a clear identity outside German-speaking regions.
Styles and Structure
Scheurebe performs well across a range of styles. Dry examples are firm and food-friendly, often compared to Sauvignon Blanc for their sharp fruit and herbal notes. At the other end of the spectrum, Scheurebe can be used in late-harvest or botrytized wines, where its high natural acidity balances concentrated sweetness. Sheurebe has shown to be capable of producing serious, age-worthy wines. In the right hands and the right site, it offers clarity, tension, and character. Worth a try, if you can find it.
Image Credit: https://www.wine-searcher.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 27, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
Restaurants tend to treat wine as a menu item – an upselling opportunity, a pairing idea, and a profit markup. But for most guests, it carries a lot more weight and cost. In this scenario, a glass of wine isn’t just a drink, it forms part of the overall dining experience. It marks a celebration, quiets a long day, or complements an important conversation. When wine service taps into that emotional context, it becomes something far more meaningful than just a pour.
Most diners aren’t looking for deep dives into terroir or tannin structure. What they want is something that fits and elevates “the moment”. A wine that feels right, not just one that pairs right. This is where service teams can shift their focus, from reciting facts to reading the room. Sometimes the best recommendation isn’t the most expensive bottle, but the one that matches the tone of the evening.
There’s also value in storytelling, not as a sales tactic, but as a way of making wine approachable. A guest might not remember a label, but they’ll remember, “This reminds me of late summer in Tuscany.” Small details like that create connection. It’s not about showing off wine knowledge; it’s about offering something human, something that resonates.
This doesn’t mean formal wine service is outdated. There’s a place and demand for polished technique and expertise, especially in fine dining. But even in those settings, tone matters. Hospitality today leans more toward engagement than hierarchy. The goal isn’t to impress, it’s to invite – to suggest and not instruct. The best servers and sommeliers know how to meet guests where they are, whether they’re wine-savvy or just browsing the list.
And what about the wine list itself? It doesn’t need to be long or expensive to be effective. A short, focused list that reflects the restaurant’s identity often connects better than a broad, impersonal one. What matters most is that the staff feels comfortable navigating it—and that it offers choices suited to the mood, not just the menu.
Wineries and restaurants are beginning to move away from polished bottle shots and toward atmosphere. A candlelit table, a clinking glass, a quiet moment with friends, that’s what resonates and remains. People rarely buy a wine just for the label, they buy it for the feeling they think it will bring. Ultimately, wine service isn’t about technical performance, it’s about presence. About understanding that wine has the power to shape an evening, not dominate it.
Restaurants that recognize this, both casual and high-end, often leave a stronger impression with guests. Because when the bottle is finished and the table cleared, what stays with people isn’t the varietal. It’s how the wine made them feel.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jul 13, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
In the restaurant world, the phrase “the customer is always right” is often treated as untouchable. But anyone who’s spent time in hospitality knows it’s far from universally true. Guests can be wrong. They can be rude, unreasonable, manipulative, or even outright dishonest. Pretending otherwise helps no one. Not the team, not the business, and often not even the guest themselves. At the same time, it’s crucial to remember: guests are still guests. That status carries weight. How an establishment handles difficult moments, without losing professionalism, integrity, or warmth, often defines the experience more than the food or setting ever could.
There’s a fine line every restaurateur or manager has to walk: protecting staff morale and operational integrity while still making guests feel respected, even when their behavior is far from ideal. The goal isn’t to reward bad behavior, nor to engage in conflict, but to guide situations toward resolution with clarity and poise. Below are five all-too-common guest scenarios, along with proven techniques to defuse tension and redirect things in a constructive direction.
1. The Table Tyrant
Scenario: A guest is pushy, demanding immediate seating, rushing orders, or addressing staff in a disrespectful tone.
Defusing Technique: Calm Reframing with Boundaries
Instead of reacting emotionally, it helps to calmly reinforce fairness and order:
“We’ll make sure everything runs smoothly for you — and we’re working through all tables in order to ensure everyone is treated equally. Thanks for your patience.”
This resets expectations without escalating the tone, and reminds the guest that others are being considered too.
2. The Review Blackmailer
Scenario: A guest uses the threat of a negative online review to demand freebies or preferential treatment.
Defusing Technique: Shift Focus to Direct Resolution
Rather than respond to the threat, it’s better to bring the conversation back to real-time problem solving:
“We care about every guest’s experience, and would rather fix any issues now than hear about them later. Let’s talk through what’s not working so we can make it right.”
This establishes fairness without giving in to coercion.
3. The Drunk
Scenario: A guest becomes intoxicated and starts to disrupt the atmosphere — through volume, behavior, or attitude.
Defusing Technique: Quiet Concern and a Gentle Redirect
It’s important to approach this discreetly and with care:
“Just checking in — everything alright? If you need a moment or some water, we’re happy to help.”
By framing the intervention as concern rather than correction, it tends to reduce defensiveness and keeps the tone non-confrontational.
4. The Dish Denier
Scenario: A guest claims their meal is incorrect or unsatisfactory only after finishing most of it.
Defusing Technique: Empathetic Acknowledgment and a Path Forward
Rather than accuse or dispute, acknowledge the concern and move forward:
“Thanks for bringing this up — we want you to enjoy your meal fully. Let’s find a way to improve the experience from here.”
Even if the complaint seems disingenuous, a composed response avoids escalation and often reveals the guest’s true intent.
5. The Disruptive Group
Scenario: A large, lively group becomes too loud or disruptive for other diners.
Defusing Technique: Tap into Group Leadership
Engaging the most influential person at the table one-on-one can shift the dynamic:
“Looks like everyone’s having a great time, which we love to see. Just a small favor — a couple nearby guests are struggling to hear each other, so we’d appreciate your help in keeping things enjoyable for everyone.”
This technique avoids public embarrassment while encouraging self-moderation from within the group.
Balancing, Not Absolutes
These situations are part of the fabric of hospitality. They can’t be eliminated, only managed — and how they’re managed reflects the philosophy of the business itself. Hospitality is not submission. It’s not about letting guests behave however they please. But neither is it about asserting control or being “right” at all costs.
The aim is to uphold a respectful environment, keep the atmosphere intact, and resolve friction with professionalism. The saying needs updating: guests aren’t always right, but they are always guests. And when that principle guides how a restaurant responds to tension, the outcome is almost always better for everyone involved.
Image Credit: https://insider.churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
