by lspeed | Sep 21, 2025 | WINES: UNCORKING THE MYSTERY
New York is the clear underdog in American wine, overshadowed by the volume and global marketing power of California, and to some extent by the boutique cool of Oregon and Washington. Yet, New York is home to some of the oldest vineyards in the country and continues to a number of produce wines that can hold their own alongside bottles from Europe and the New World. That said, the path to international recognition has been uneven and is ongoing.
Hybrid Roots
New York’s winemaking history stretches back to the 1600s, with commercial wine production emerging in earnest in the 19th century. However, much of the early wine output relied on native American grape varieties like Concord and Catawba. High in acidity and unusual in character, they are used mostly for sweet wines, sacramental purposes, and table grapes. These were hardy, disease-resistant grapes but not well-suited to the production of dry, refined wines expected by global wine markets.
The shift toward European Vitis vinifera varieties like Riesling and Chardonnay came relatively late and was pioneered in the 1950s by Dr. Konstantin Frank in the Finger Lakes. His success in cultivating vinifera in cold climates helped reposition New York’s winemaking identity. Still, hybrid grapes remain common today, particularly in lower-priced and regional wines, which continue to account for a substantial portion of overall production.
Key Regions
New York’s wine landscape is dominated by five main AVAs (American Viticultural Areas), each with its own conditions and identity:
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Finger Lakes: The best-known region, especially for Riesling. The deep glacial lakes create favorable microclimates that help mitigate frost and extend ripening.
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Long Island: Produces Merlot, Cabernet Franc, and Chardonnay in a maritime climate reminiscent of Bordeaux, though often with lower alcohol and higher acidity.
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Hudson River Region: One of the oldest growing areas, still working to distinguish itself beyond local markets.
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Lake Erie & Niagara Escarpment: Focus on hybrids and Concord grapes, with a growing interest in quality-focused vinifera and ice wines.
Among vinifera grapes, Riesling stands out. It often yields crisp, mineral-driven wines with aging potential, drawing comparisons to cooler-climate German Rieslings. Cabernet Franc and Merlot from Long Island have also shown promise, though consistency is a challenge due to vintage variation and limited economies of scale.
Wine Styles
The styles produced across New York vary widely, from dry whites and reds to dessert wines and traditional method sparkling wines. At the premium end, small producers are making site-specific, low-intervention wines with clear ambition and increasing finesse. However, much of the state’s output still caters to local or entry-level markets, with wines that are sweeter, simpler, and priced accordingly. This split between artisanal ambition and mass-market practicality reflects the region’s main challenges.
Room to Grow
How do New York wines compare internationally? At the high end, some Rieslings from producers like Hermann J. Wiemer, Ravines, and Forge Cellars have earned critical praise and scored well in blind tastings against German and Alsatian peers. These successes are real but relatively isolated. In red wine, Long Island’s Bordeaux-style blends are often elegant and restrained but face stiff competition from Old World and New World wines at similar price points that offer greater depth or brand recognition.
There is also the issue of scale. Many New York wineries are small, limiting their distribution and price competitiveness abroad. For wine buyers outside the U.S., the state’s name still lacks the cachet of Burgundy, Napa, or even Marlborough. This affects not just retail but placement on export-focused restaurant wine lists.
Recognition & Realism
New York wines have received increasing attention at competitions like the International Wine Challenge and Decanter World Wine Awards, particularly in white and sparkling categories. Still, international market penetration remains limited. For now, New York’s wines are better known and appreciated by sommeliers, wine critics, and curious local drinkers rather than by the broader wine-buying public.
Whether that will change depends less on quality, and more on branding, market access, and consistent storytelling. For all its achievements, New York wine still needs clearer positioning: not just as “not California” or “Riesling from the East,” but as a region with its own voice.
More Information: https://newyorkwines.org/
Image Credit: https://newyorkwines.org/wp-content/uploads/2020/04/2019-FLX-Vineyard-Visit-Photo-Credit-to-Rima-Brindamour-102-scaled.jpg
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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:
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by lspeed | Sep 7, 2025 | WINES: UNCORKING THE MYSTERY
Ever tried Turkish wines? If not, it’s about time to do so. On Turkey’s Aegean coast, the town of Urla is quietly raising its profile in the international wine scene. With a winemaking history dating back over 6,000 years, Urla was once a vital hub in the ancient Ionian city of Klazomenai. Today, it’s experiencing a renaissance, blending millennia-old traditions with cutting-edge innovation to produce wines that are gaining some acclaim.
Urla’s connection to wine stretches deep into antiquity. As early as the 6th century BC, Greek settlers introduced winemaking techniques that had evolved from even older Anatolian civilizations like the Hittites and Phrygians. Historical records suggest that Anatolian wines were traded to Italy and France centuries before those countries developed their own wine cultures. Notably, the Muscat grape, known for its sweet, floral profile, was believed to have originated from this region. Its modern Turkish descendant, Bornova Misketi, remains a signature varietal in Urla today.
Forgotten Grapes
Modern winemakers in Urla are bringing indigenous varietals like Urla Karası, Foça Karası, and Gaydura bak to life. Once nearly extinct, they are being carefully nurtured and reintroduced into production. This commitment to heritage not only preserves ancient flavors but also distinguishes Urla’s wines in an increasingly globalized market.
Tailor-Made Terroir
Urla’s climate is a winemaker’s dream. Long, hot summers are moderated by cool Aegean breezes, and mild, wet winters nourish the vines without stressing them. The region’s mineral-rich soils lend depth and complexity to the wines, while sustainable and chemical-free practices have become the norm. Many wineries have embraced gravity-flow systems to ensure gentle handling of grapes, resulting in wines of remarkable purity and elegance.
Rising Wine Tourism
Urla’s commitment to quality has not gone unnoticed. Wines from the region have begun to win awards at international competitions, positioning Urla as a rising star in viticulture. Meanwhile, the establishment of the Urla Vineyard Route (Urla Bağ Yolu) has transformed the area into a destination for wine lovers, complete with boutique wineries, scenic vineyard walks, and gourmet restaurants. Euphemistically referred to as the “Tuscany of Turkey,” Urla has become a sought-after destination for those seeking authentic wine experiences.
Leading Producers
Among the most celebrated names is Urla Winery, known for its commitment to both local and international varietals. Their flagship wines, like “Tempus”, a robust blend of Merlot, Syrah, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, and “Nero,” combining Nero d’Avola and Urla Karası, showcase the versatility of the region.
USCA Winery takes a poetic approach, naming its wines after Shakespearean sonnets and working closely with French oenologist Antoine Bastide d’Izard to craft refined offerings. Bornova Misketi and Foça Karası feature prominently in their portfolio.
Urlice Vineyards, pioneers of the modern Urla wine movement since 1997, specialize in organic viticulture and oak-aged reds from Cabernet Sauvignon, Merlot, and Syrah. Their vineyard experiences have made them a favorite among visiting wine enthusiasts.
Other notable players include MMG Winery, known for sustainable farming and night harvesting to preserve grape integrity, and HUS Winery, which fuses Turkish and Chilean traditions to produce elegant Syrah and Grenache wines.
Popular Wine Styles
Red blends dominate Urla’s wine scene, often marrying international varieties like Cabernet Sauvignon, Merlot, and Syrah with indigenous grapes such as Boğazkere and Urla Karası. These reds tend to be full-bodied, expressive, and rich in tannins, balanced by fresh acidity.
On the white side, wines crafted from Bornova Misketi, Chardonnay, and Sauvignon Blanc offer crisp, aromatic profiles perfect for the Mediterranean climate. Rosés are also gaining popularity, especially refreshing blends like Urla Winery’s “Serendias Roze,” made from Pinot Noir and Kalecik Karası.
Image Credit: https://phoenicia.travel/images/tours/288152134228155205297.png
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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:
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by lspeed | Aug 24, 2025 | WINES: UNCORKING THE MYSTERY
Stellenbosch is arguably South Africa’s commercially most significant wine region. Located just east of Cape Town, it serves as a cornerstone of the country’s wine industry in terms of volume, academic research, and international market recognition. With a mix of maritime influence, varied soils, and a long viticultural history, Stellenbosch is a versatile wine-growing zone capable of producing a wide range of styles.
Historical Background
Viticulture here dates back to the late 17th century, following the arrival of Dutch settlers and subsequently French Huguenots, who brought winemaking knowledge and grapevine cuttings to the Cape Colony. The fertile soils and Mediterranean-style climate made Stellenbosch a suitable location for grape cultivation, and by the 18th century, it had established itself as a key contributor to South African wine production.
Throughout the 19th and 20th centuries, the region saw shifts in vineyard management, production methods, and export strategies, particularly following the formation of the Koöperatieve Wijnbouwers Vereniging (KWV) in 1918, which regulated wine quality and exports. The end of apartheid in the early 1990s opened international markets to South African producers, prompting increased investment and modernization in Stellenbosch’s wine sector.
Grape Varieties and Wine Styles
Stellenbosch’s climate is classified as warm Mediterranean, moderated by Atlantic Ocean breezes from False Bay. This allows for the cultivation of both red and white grapes, although red varietals strongly dominate.
Red Grapes
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Cabernet Sauvignon: The most planted and commercially important red grape in the region. Often used for varietal wines and blends, particularly in Bordeaux-style combinations.
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Merlot: Commonly paired with Cabernet Sauvignon to soften blends, or bottled on its own.
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Shiraz (Syrah): Frequently made in a ripe, full-bodied style; also appears in Rhône-style blends.
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Pinotage: A uniquely South African grape, developed from a cross between Pinot Noir and Cinsaut. While polarizing in style and reception, it remains a regional staple.
White Grapes
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Chenin Blanc: Although more associated with regions like Swartland, it is still grown in Stellenbosch and used for both dry and off-dry styles.
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Sauvignon Blanc: Typically planted in cooler subzones, producing wines with herbal and citrus-driven profiles.
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Chardonnay: Made in both oaked and unoaked versions, sometimes used in sparkling wines (Cap Classique).
The range of microclimates and soils within Stellenbosch range from granite and shale to sandstone and support the production of both single-varietal wines and complex blends.
Subregions
Stellenbosch is not a monolithic zone; it comprises several wards or subregions, each with distinct characteristics. Notable among these are:
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Simonsberg-Stellenbosch: Known for structured reds.
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Jonkershoek Valley: Cooler climate; suitable for Sauvignon Blanc and Cabernet-based wines.
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Helderberg: Coastal influence; diverse plantings.
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Bottelary Hills: Often associated with Pinotage and Shiraz.
These subregions allow for differentiated branding and marketing within the greater Stellenbosch designation.
Leading Producers
The region includes a mix of large-scale operations and smaller, privately-owned estates. While it is difficult to definitively rank producers, the following five are widely recognized within the trade for their historical significance, consistent quality, and international distribution:
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Kanonkop Estate
Known for its long-standing commitment to Pinotage and Bordeaux blends. Family-owned since the early 20th century.
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Meerlust Estate
One of the first to label a Bordeaux-style blend as “Rubicon,” which became a flagship South African wine.
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Rust en Vrede
Focused almost exclusively on red wine. Frequently cited for its Shiraz and Cabernet Sauvignon.
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Warwick Estate
Known for its trilogy of Bordeaux-style blends and experimentation with single-varietal expressions.
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Spier Wines
One of the region’s oldest wine farms, combining large-scale production with a sustainability focus.
These producers vary in scale, but all have built international reputations based on consistent branding and quality.
Export Markets and Global Reception
Stellenbosch plays a central role in South Africa’s wine exports. Key markets include the United Kingdom, Netherlands, Germany, the United States, and China. The wines are often priced competitively compared to similar quality offerings from Europe and the New World, making them appealing to both on-trade and off-trade buyers.
Reception in global markets has generally been positive, especially in blind tastings where Stellenbosch reds frequently perform well. Cabernet Sauvignon and Bordeaux-style blends are the most likely to appear on international wine lists, while Sauvignon Blanc and Chenin Blanc hold appeal in retail environments.
Despite its relative success, the region still faces challenges such as currency fluctuation, vintage variation due to droughts, and residual perception issues in some markets tied to its apartheid-era legacy. Nonetheless, Stellenbosch remains one of South Africa’s most internationally visible appellations.
Image Credit: https://wikipedia.org
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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:
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by Ross Kingsley | Aug 10, 2025 | WINES: UNCORKING THE MYSTERY
Biodynamic wine is more than just a buzzword; it represents a philosophy rooted in a harmonious relationship between the vineyard and its environment. This method extends beyond organic practices, incorporating holistic farming techniques based on the principles of Austrian philosopher Rudolf Steiner, who introduced biodynamics in the 1920s.
What Does Biodynamic Mean?
Biodynamic farming treats the vineyard as a living organism. It emphasizes soil health, biodiversity, and ecological balance. Practitioners follow a unique lunar and astrological calendar to guide planting, pruning, and harvesting. Preparations like cow horn manure (preparation 500) and silica sprays are used to enhance soil fertility and vine vitality.
A Brief History
Steiner’s ideas emerged during a period of agricultural decline, offering an alternative that emphasized sustainability and spirituality. The Demeter Association, founded in 1928, became the certifying body for biodynamic products, including wines. Over time, these principles gained traction among winemakers seeking sustainable and terroir-driven practices.
Adoption and Leading Producers
Biodynamic winemaking has found a dedicated following, especially in Europe. Prestigious estates like Domaine de la Romanée-Conti (France), Domaine Zind-Humbrecht (Alsace), and Austria’s Nikolaihof lead the charge. In the New World, wineries like California’s Benziger Family Winery and Chile’s Emiliana showcase biodynamic excellence.
Consumer Acceptance and Market Growth
Initially met with skepticism, biodynamic wines are now celebrated for their purity, complexity, and expression of terroir. While certification adds credibility, many wineries practice biodynamics without formal labels. Consumer demand for sustainable and ethical products has further boosted their popularity.
Why Biodynamic Wines Matter
As climate change and environmental concerns grow, biodynamic wines offer a pathway to sustainable viticulture. Their rising acceptance among connoisseurs and casual drinkers alike underscores their appeal—a marriage of quality, tradition, and ecological mindfulness.
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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 reviews here:
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by lspeed | Aug 10, 2025 | WINES: UNCORKING THE MYSTERY
Saperavi is perhaps the world’s oldest distinctive red grape variety, hailing from the Caucasus nation of Georgia, where winemaking dates back over 8,000 years. The name Saperavi means “dye” or “to paint” in Georgian—a fitting term for this deeply pigmented, teinturier grape, which uniquely has red flesh as well as red skin. This genetic trait sets it apart from most red wine grapes, which typically have clear pulp.
Historically cultivated in Georgia’s eastern Kakheti region, Saperavi has become emblematic of the country’s winemaking heritage. It thrives in Kakheti’s continental climate, especially in vineyards around Telavi and the Alazani River Valley. Over centuries, it has developed a strong resistance to cold and disease, making it a reliable cultivar even in marginal years.
Saperavi grapes produce full-bodied, deeply colored wines with high acidity and robust tannin structure. The flavor profile typically includes black cherry, plum, mulberry, blackcurrant, and earthy undertones, often with hints of licorice, leather, and smoke as the wine ages. Its naturally high acidity allows for long aging potential, and its firm tannins give it excellent structure. Oak aging enhances complexity, although traditional Georgian methods favor clay qvevri vessels buried underground.
What truly distinguishes Saperavi, apart from its teinturier nature, is its versatility. It is made into dry reds, semi-sweets, fortified wines, and traditional qvevri wines. The dry style, often aged in oak, is bold and complex. Meanwhile, semi-sweet versions, like those from the Kindzmarauli and Akhasheni appellations, are rich and fruit-forward, balancing sweetness with refreshing acidity.
In recent decades, Saperavi has gained international attention. It’s now grown in countries with cooler climates such as Russia, Ukraine, Moldova, Armenia, and increasingly in New World wine regions like Australia and the Finger Lakes of New York, where its cold-hardiness and deep color are valued. While Georgian Saperavi tends to emphasize tradition and terroir, New World producers often explore more modern styles.
Modern winemakers in Georgia are experimenting with blending Saperavi with international varieties or vinifying it using both traditional qvevri and European methods to suit a broader global palate. As global wine consumers seek more authenticity and indigenous grapes, Saperavi has become a leading ambassador of Georgian viticulture.
Despite its growing global recognition, Saperavi remains deeply tied to Georgia’s national identity. Many Georgian families still produce their own Saperavi at home, and the grape features heavily in regional wine festivals and hospitality rituals. It is not merely a commercial crop, but a cultural artifact—representing resilience, continuity, and deep-rooted tradition.
For wine enthusiasts seeking something bold yet different, Saperavi offers a compelling alternative to better-known grapes like Cabernet Sauvignon or Syrah. Its capacity for aging, its dark color, and its uniquely Georgian character make it one of the most exciting heritage varietals on the market today.
Image Credit: https://wikipedia.org
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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:
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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 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/
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