Month: May 2025

My Adventure to Bordeaux

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I recently returned from a trip to the Bordeaux region of France where I took advantage of the opportunity to experience some of the finest wines in the world.

The effects of climate change are impacting the grape harvests there the same as they are in many other parts of the world. The region is facing increasing temperatures and drought conditions each year. Not helping matters is the governing regulation that prohibits vineyards to irrigate vines that are more than 3 years old.

To help try and offset the effects of climate change, I saw horses being used in place of tractors to till the weeds that were growing between the rows of grape vines, lessening the need for herbicides and reducing the generation of carbon monoxide.

The Bordeaux region is separated into 2 distinct areas: the Left Bank and the Right Bank. To help identify which is which, the city of Bordeaux is situated on the Left Bank.

Bordeaux’s wine areas are often categorized into five main zones, primarily based on their location in relation to the Gironde, Garonne, and Dordogne rivers. These zones are: The Médoc, Graves and Sauternais, The Libournais, Blaye and Bourg and Entre-Deux-Mers.  During our trip I visited wineries on both the Left Bank and Right Bank.

The Left Bank, often referred to as the Médoc and Graves, produces red wines, while the Right Bank, including Saint-Émilion and Pomerol, also focuses on red wines. Entre-Deux-Mers produces both red and white wines, and the Graves and Sauternais are known for their sweet white wines.

There are five Bordeaux wine classifications. These classifications serve as an expression of quality and prestige worldwide. The principle of the crus classés (“classified growths”) illustrates the synthesis of a terroir’s typical characteristics and dedicated human intervention over many generations to ensure quality. However, a wine or appellation can still be outstanding even if it is not a part of these classifications. The classifications are listed in order of seniority:

  • The 1855 classification
  • The Graves classification
  • The Saint-Émilion classification
  • The Crus Bourgeois du Médoc classification
  • The Crus Artisans classification

For a winery in Bordeaux to be referred to as a Château, the property must include a large house, vineyards and a place to make wine.

The age of the vines impacts the quality of the Bordeaux wine. The older the vine, the more expensive the wine. The roots on old vines extend much deeper and extend further int the soil. This adds minerality to the fruit, which in turn adds complexity to the flavour of the wine.

One thing I found interesting on this trip was how the various winery staff pronounced Cabernet Franc. I was always under the impression that Cabernet Franc was pronounced as the French do, with the ‘c’ in Franc being silent – ka·br·nay frong, but I now found out that it is acceptable to pronounce it in English as ka·br·nay frank.

Over the next few weeks I will describe my adventures through the region, as well as the wineries I had the opportunity to experience.

Sláinte mhaith

Pairing Wine with Sandwiches

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Looking for a way to enhance a meal of sandwiches? For lighter tasting fillings, light-bodied white wine such as Pinot Gris, Pinot Grigio, or Sauvignon Blanc would pair well. For more substantial sandwiches, a Pinot Noir, Beaujolais, or even a Cabernet Franc can go well. Sandwiches that have a spicy kick will pair well with a Moscato or Riesling.

Photo credit: svinando.co.uk

Sandwiches served on a nutty bread loaf are complimented by a Cabernet Sauvignon while more savory breads are enhanced by a Chianti.

Here are some suggestions for some specific types of sandwiches:

  • BLT – Sauvignon Blanc, Pinot Grigio, Rosé
  • Cheesesteak – Carménère
  • Cubano – Chardonnay
  • Roast beef – Malbec, Syrah
  • Italian beef – Merlot
  • Grilled cheese – Chardonnay or semi-dry Riesling
  • Grilled chicken – Sauvignon Blanc
  • Ham and cheese – Chardonnay
  • Italian meat sandwich – Prosecco
  • Peanut butter & jam – Off-dry Riesling
  • Pulled pork – Pinot Noir, Cabernet Franc
  • Reuben – Pinot Noir, Rosé
  • Cured salami – Shiraz/Syrah
  • Tuna melt – Verdicchio
  • Classic turkey – Chardonnay
  • Turkey burgers – Pinot Noir
  • Grilled vegetables – Sauvignon Blanc

Whatever your choice of sandwich, the accompaniment of a glass of wine can enhance your dining experience.

Sláinte mhaith

Pairing Wine with Thai Food

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Pairing wine, or any alcoholic beverage for that matter, with Thai food is without history or precedent. Whereas many cultures traditionally include alcoholic beverages as part of their cultural experience, for example the French with wine, the Japanese with sake, and the Germans with beer, Thais have no history of pairing alcohol with food at all.

Photo credit: guide.michelin.com

Therefore, when pairing wine with Thai food, there are no rules or traditions to be followed. However, there are general guidelines that can be followed when matching wine with any flavour, boldness, sweetness, spiciness, acidity, or heat combinations of food. I have written about these in one form or fashion numerous times over the years.

In case you don’t want to engage in your own research to find the perfect pairing for your next Thai dinner, here are some wine pairing suggestions from a variety of experts.

As a general comment, lighter-bodied wines, particularly whites and rosés, are good choices. Off-dry Riesling, Pinot Gris, Sauvignon Blanc, Grüner Veltliner and Chenin Blanc go well, along with some lighter red wines such as Pinot Noir or Gamay.

Some Thai dishes, particularly curries, can be quite spicy. A wine with a touch of sweetness can help balance the heat.  A Sauvignon Blanc, an off-dry Riesling or a Gewürztraminer would be a good choice. Also, a Riesling can complement the aromatic herbs and spices often used in Thai cooking.

If your preference is for red wine, the light body, low tannins and high acidity of Pinot Noir make it a good choice for Thai food. Gamay, being similar to Pinot Noir, also has a light body and is high in acidity making it a good choice as well.

A light-bodied French Beaujolais can pair well with heartier meat dishes or those with umami-rich sauces.

Wines to avoid include heavy, full-bodied red wines with high tannins, as they can intensify the spiciness of Thai dishes. Therefore, it is best to stay away from wines such as Cabernet Sauvignon and Shiraz.

Here are some more detailed suggestions:

  • Green Curry: Malbec
  • Larb: Grenache
  • Mango Sticky Rice: Sauternes
  • Massaman Curry: Gewürztraminer
  • Moo-ping: Grenache or Syrah
  • Pad Karprao: Red Burgundy, Cabernet Franc
  • Pad See Ew: Primitivo/Zinfandel
  • Pad Thai: Chenin Blanc
  • Som Tum: Moscato d’Asti
  • Tom Yum: Sauvignon Blanc

One thing is for certain, whichever wine you select to have with your Thai meal will not be wrong.

Sláinte mhaith

Irish Whiskey or Scotch Whisky

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Don’t all types of whiskey pretty much taste the same, especially those ones that are made from the same type of grain? The simple answer is no. Just ask the Irish or the Scots. They will each tell you that theirs is far superior over all others. Irish whiskey and Scotch whisky have common roots but have developed differently over time.

Photo credit: kinnittycastlespirits.com

So, what are the differences between Irish whiskey and Scotch whisky? To begin, Irish whiskey is spelled with an “e” (whiskey), while Scotch whisky is spelled without an “e” (whisky). Whiskey labelled as Irish whiskey must be produced in Ireland and spend a minimum of three years maturing there while whisky labelled as Scotch whisky must be produced in Scotland and spend a minimum of three years maturing there.

Both are created using fermented grain and aged in wooden barrels. However, their distillation process, ingredients and flavour profiles differ. Irish whiskey is often triple-distilled whereas most Scotch whiskies are double-distilled. Thus, Irish whiskey is usually known for a smoother, lighter taste, often having fruitier flavours, while Scotch whisky is typically known for a fuller, heavier, more complex flavour profile with notes of oak, vanilla, fruit, spice and sometimes smokiness. However, as with most things there are exceptions. Occasionally Irish whiskey is only double-distilled and Scotch whisky is triple-distilled.

Irish whiskey may be made from a combination of cereal grains including barley, corn, wheat and rye. Scotch whisky is produced from 100% malted barley. The grain is distilled differently as well. Irish whiskey can mature in wood species other than oak, while Scotch whisky must be matured in oak barrels.

There are four types of Irish whiskey: Single Malt, Single Pot Still, Single Grain and Blended Irish Whiskey. For details on single malt and single pot, see my March 12, 2022 post “The Styles of Irish Whiskey”.

On the other hand, there are five types of Scotch whisky: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. Further information on the types of Scotch can be found in my post “Scotch Whisky Single Malt Vs Blend” dated December 18, 2021.

As you can see, both countries produce single malt, single grain and blends. In Scotland, blended malt and blended grain are separate categories whereas blended Irish Whiskey must be made from two or more different whiskey types.

The biggest difference between Irish whiskey and Scotch whisky is the single pot still classification. This is a style of whiskey that is unique to Ireland and is made from both malted and unmalted barley.

Scotch whisky sales exceed those of Irish whiskey. In 2023, Scotch exports were the equivalent of $10.3 billion CDN while Irish whiskey exports were just more than $1.6 billion CDN. There are currently about 150 whisky distilleries operating in Scotland and around 50 in Ireland.

However, being bigger doesn’t make it better. Scotch can boast more varieties and market exposure but it is up to you decide which one is better. It comes down to personal taste.

Sláinte mhaith

Wine Service

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What is ‘wine service’? Experts define it as the way a bottle of wine is served to a gathering of guests. Wine service must include the handling of the bottle itself. Based on this definition, if you were to order a glass of wine in a restaurant, this would not be included under the definition of wine service. Instead, it is considered in the definition of ‘bar service’, perhaps a discussion for another day.

Photo credit: vivatysons.com

The wine service process begins with the selection of the wine, either from a list or by the recommendation of the restaurant wine steward or sommelier, or in the case of a private gathering, your host.

The first step is for the server or host to open the bottle of wine. They begin by removing the foil or capsule covering the cork using a knife or foil cutter. Then they make a clean cut just below the lower lip of the bottle to expose the cork fully.

When serving flat wine (wine with no bubbles), they insert the corkscrew by positioning the tip of the corkscrew at the center of the cork. Gentle pressure is applied and the corkscrew is twisted clockwise until the screw is fully embedded in the cork.

With the corkscrew securely in place, it is rotated approximately six half turns to ensure a firm grip on the cork. Then utilizing the lever arm of the corkscrew, the cork is slowly and steadily lifted upwards. Even pressure should be applied to prevent the cork from breaking or crumbling.

After removing the cork, the neck of the bottle should be inspected for any cork leftovers. A clean napkin or cloth should be used to gently wipe away any residue to ensure a pristine pour.

With the wine glass sitting on the table, the server’s dominant hand should grasp the bottom half of the wine bottle. The other hand holds a cloth napkin below the lip of the bottle to avoid dripping.  The bottle should be placed over the wine glass and slowly and steadily turned down over the glass and the wine poured in the center or all along the side. The label should be turned forward, making it visible to the person being served in order to identify the wine that is being poured.

In the typical wine glass, the spread between the rim and the stem is generally the widest at the line for serving 150 millilitres (5 ounces). When the pour is complete, the bottle should be tilted up with a twist and the lip wiped with the napkin.

If serving a sparkling wine, it should be served chilled. An ice bucket is useful in this situation. The bottle needs to be opened gently and slowly, pressing the cork with the thumb while it is gradually being removed due to the pressure inside the bottle. The bottle should be tilted at a 45-degree angle to ensure that wine does not escape from the bottle. Pour the wine slowly and uniformly while holding the glass slightly tilted. This will help prevent the wine from spilling over the rim of the glass.

Once the last of the guests’ glasses are filled the wine service is complete.

Sláinte mhaith