A few unrelated paragraphs…

Is that what I think it is? Yup, it’s Chasslas from Epesses.

Thursday marked my first taste of Swiss wine. The Swiss make great wine, but they also drink most of it. It’s seldom seen in North America, and is often not cheap when it is. The Luc Massy 04 “Clos du Boux” comes from a 1.7 hectare Grand Cru vineyard and a UNESCO World Heritage Site on the edge of Lake Geneva and within the Epesses AOC. I think of it as a rich, yeasty and very minerally Grüner Veltliner if you removed most of the fruit. River stones, flour and a taste of Asian pear. Unsurprising, this would be the world’s best Fondue partner. Very interesting wine and certainly worth a try. I found it at Biondivino in SF for $26.

We may soon witness the growth of a vineyard classification in New Zealand similar to that of Burgundy. Oz Clarke, the English wine writer and genius behind this, recently revealed discussions in the works to better define the terroir of the country’s best vineyard sites. Link to the Decanter article.This is a cool idea, as long as they can steer clear from the confusion that is Burgundy.

The Wall Street Journal takes a brief tour of the Japanese premium malt whisky industry and the Nikka Distillery’s plans to branch into foreign markets. Watch the interesting video here and marvel at the host’s soft-voiced narration.

A scene from a  San Franciscan Whole Foods

Since when did they start shipping garbage south to be sold off at discount prices?? Is no one buying it back home? I can only wish the answer was yes.

* As pointed out by Chris (@cbjerrisgaard). Despite that Whole Foods sells Molson Canadian, they also have a pretty good craft brew section, including another Canadian beer producer, Unibroue.

Check in tomorrow for a very relevant Sunday School post that I know a lot of you will find interesting!

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