Mourvèdre, also known as Monastrell in Spain or Mataro in Australia and the U.S. is a late ripening variety that thrives in warm, dry climate, and it also happens to be the last grape variety we harvest at Domaine Saladin every year. When they do ripen fully (both sweetness and phenolics) without any disease pressure, they are a sight to behold with its deeply coloured blue-black skin that will in turn produce wines of deeply coloured juice with sufficiently high tannins too.
If you have Teochew blood flowing in your veins, the "cold fish" dish known as 鱼饭 (yú fàn) should be familiar to you. A staple dish found along the coastal fishing villages of Southern China, fresh fishes were originally salted, steamed and chilled by humble fishermen to preserve most of their precious catch. And at a time when rice was hard to come by, they had been known to substitute rice with these cold fishes to keep their hunger at bay! This has obviously changed over t
Sweet wines have never truly been our thing (at least not on a regular basis) but occasionally we do love to sip on some with great balance of residual sugar (sweetness), acidity, tension and zing. Jo Pithon's version of a bortrytised Chenin Blanc from the area of Quarts de Chaume Grand Cru in the Loire Valley of France is one such example. Golden amber in colour now with an intoxicating profile of orange peel (more like English bitter orange marmalade), roasted quince, necta