Austria meets South America

When I saw our friends from Young Charly were doing  a wine & dine evening with Salomon wines at a South American restaurant (A’sur), I must say I was intrigued to try it. Basically another excuse for a night out with friends 🙂 🙂 .  The Salomon Undhof winery is one the most famous names in Austria as they did many important contributions in the Austrian viticulture history. They were one of the first ones  to export Austrian wines to the EU and the USA (to give one example). The winery is situated along the Danube River around the twin medieval towns of Krems and Stein, the Kremstal region is right next to the Wachau and the same latitude as Burgundy in fact, Krems is a sister city to Beaune. Not that this is of high importance, but just a nice to know 🙂  Today it is already the 7th generation of the Salomon family who is running the winery and the next generation is ready to continue in their parents’ food steps as it was Fanny-Marie (daughter of current owner) who came to Belgium to present their wines.  What is also nice to know is that besides the vineyards in Austria, the family also has vineyards in Australia and New Zealand. The reason why they also have vineyards at the other side of the world, is because the current owner Dr. Bert Salomon had moved there with his family many years ago . But when taking over the reins of  the Austrian vineyard from his older brother the family decided to move back to Austria.  Although technically speaking they follow the sun as first they do the harvest in Austria and in January/February they do the harvest in Australia and they all move there to help 🙂  That maybe also explains Fanny-Marie’s sunny smile 😉

At the Salomon Undhof winery they only produce 2 types of wine (but of TOP level) Riesling and Grüner Veltliner. The famous Riesling of the estate groes on the top sites of Kögl and Pfaffenberg. The Grüner Veltliner Von Stein comes from the steep terraced hills behind the old town of Stein. The best “loess” soils provide the Lindberg and Wachtberg Grüner Veltliner. All the grapes are harvested traditionally by hand only… so you can imagine the time and effort it takes to produce the wines.  At the winery they only use stainless steel tanks, so no wooden barrels that results in intriguing, pure, honest and complex wines that can be drunk immediately.

We started our journey through the Salomon winery with ¨their Grüner Veltliners, the 2016 ‘Wieden’ and 2015 ‘Krems’ that got served with and appetizer with pork belly  followed by one of my favorite dishes ever a ceviche from gilt-head bream.  The 2016 had a nose of ripe yellow plum. The palate brings more Grüner Veltliner savoriness, with hints of yeast and a bit herby. It is dry in mouthfeel, it refreshes with a lovely herbal citrus tang on the finish.  The 2015 (that gets my preference) is juicier with a herbal touch reminiscent of fresh sage and a very savory finish. For the dish the 2016 seemed like a better fit (to me) as it added that extra bit of freshness. Basically wines that ask for sunny weather (just like today… so guess what I’ll be having tonight 😉 )

As a surprise Fanny-Marie had brought a 2009 Krems-Stein Grüner Veltliner. Personally it wasn’t 100% my taste, but for my table guest it was (so it was just me 🙂 ). It was a rich wine with a almost oily texture. In the mouth you notice the intense flavor of  ripe fruit with the yellow fruit flavors dominating acidity and peppery taste.  Nevertheless my personal opinion, it was a great pleasure to have tasted it. This wine was served with Brussels sprouts South American style 🙂 I didn’t see that one coming .

Now we change our path and move towards the Rieslings, the wines the winery is famous for:-)  here we were served the 2016 Riesling ‘Stein a. d. Donau’ and 2015  Pfaffenberg and here again Fanny-Marie had a 1996 Pfaffenberg as a surprise for us. The 2016 Citrus (orangy zest) with a touch of exotic (mango I think it was). Juicy, pleasant fruit sweetness with fine acidity and honey on the finish. With the smell of the 2015 you get an instant feel of happiness in the package 🙂 That and fresh lemon zest notes (aka spring). The palate is so precise, so much tension that you can almost feel the citrus flavors exploding in your mouth. A beautiful aromatic Riesling that can described with words like glorious, long, ripe and freshness.  For the 1996 it was more intense apple and mineral flavors that are accented of salt/ peppery notes. A powerful finish though.  Wines that went very nice with the seabass we were served.

As I’m not a big cheese fan I skipped the cheese, but got a lovely pineapple dessert to match one of my favorites, the Niepoort Colheita. There were some jealous people around me, I can tell you that 😉

A very nice introduction of wines I didn’t know too much about. Athough you notice that Austrian wines are finding their way more and more towards Belgium… both in restaurants and homes. I can’t wait to discover more of their wines or Austrian wines in general… I think a wine trip to Austria needs to be done!! And who new South America and Austria could walk hand in hand. Thank you to the A’sur team, Young Charly and Fanny-Marie for making this evening possible!!

Passion with a capital P

I finally found some time to write another blogpost. After 2 weeks of Easter holiday with a 10 month and a 3 year old 🙂  relaxing was not part of the daytime tasks, I can tell you that. But luckily some evenings I was raised from my function so I could relax a bit 🙂 . The last few years I have been fortunate enough to have had great meals in extraordinary restaurants. When I say extraordinary I don’t necessarily mean awarded restaurants, but rather restaurants that have built a very good reputation over the years and who’s reputation travels from mouth to mouth. A few weeks ago I ended up in one of these kind of places. We ended-up in wine restaurant ‘De Notenkraker’ (The Nutcracker) situated in a ‘lesser known’ neighborhood  in the ‘suburbs’ from Antwerp. Besides the refined food, the restaurant thanks its reputation to the incredible wine assortment they have (at affordable prices). De Notenkraker might ‘only’ be a neighborhood restaurant to many people, but I know many high-end restaurants that would be jealous of this wine list. It is the perfect restaurant for a wine lover, not a label drinker… as the owner’s opinion is (and I agree) one has to drink a wine because it is good and not just because it has a particular label. What makes this restaurant so special is that you can feel the passion. When you hear Donald (owner) speak about food and wine, it feels like he takes you on a trip  … Donald always  knows many anecdotes, interesting facts and details about all the wines and their wineries that are very fascinating. The reason he knows all of this is, besides having build up lots of experience over the year, he tries to visit most vineyards of the wines he serves.

As we knew the chef’s (Donald) reputation, we gave him carte blanche. Something when looking back we don’t regret!!

To start we were served home smoked salmon that got accompanied by a 2009 Pierson-Cuvelier Champagne Grand cru Millésimé. A very nice champagne that hadnotes of pear and star anise. Nice acidity on the mouth with fruity pleasure with a tight and lively bubble.

The next dish we were served, was one of those dishes you want to ask another plate of 🙂 . We were served river eel (smoked and glazed) with foie gras and poached quail eggs(and as little extra we got some hop shoots, mmmmm) HEAVENLY. This combined with a 2016 white wine from Rias Baixas (Spain) , Cies by Rodrigo Méndez made it even better. Later I found out that  Cies obtained a score of 92 at Parker (that is the only wine critic without commercial interest in the wine industry) which is very high score. The wine has a beautiful mineral nose, which is a bit atypical for Albariño, less exotic, more tight with nice acidity in the nose. This is also the same sensation I had in the mouth. Much content and length. Superb acids, guarantee for longevity. A true gastronomical wine.

But the best was still to come… Danish codfish with a raw chicory salad, a homemade remoulade sauce and our crispy U-fries. Simplicity itself, but oooh so good!! The cod fish got served with a 2011 Grand Cru ‘sommerberg’ Rieseling by Albert Boxler(Alsace). Albert Boxler is a winery that until recent nobody knew, but now everybody wants… A small family owned winery that works traditionally using techniques and ‘savoir faire’ that got passed down across multiple generations with beautiful end products as result. The wine had very deep, complex aromas of ripe citrus fruits, underbrush and sweet spices. Fresh and tactile, with a rich mouthfeel to its yellow plum and ripe grapefruit flavors. Finishes full and long. Real beauty!!

I can say for a fact that I had a very pleasant evening with great food and wines topped with the passion of Donald (owner and chef). A restaurant that serves honest food and wines without make up for honest prices… a recipe for an incredible evening! I’m sure our path’s will cross again.

Quality without compromise

A few days ago the time had finally arrived that I would have a meal at the 2 Michelin star restaurant De Pastorale. I had always figured the restaurant was quit far from my home, but it seemed it was only 3km from my home… oops 🙂 A few days ago I was here to discover the wines from organic &bio dynamic Tuscan winery Podere Forte.  Organic/bio dynamic wines don’t also float my boat many of them have a special taste in them that I just don’t like… luckily there are wineries like Podere Forte that could be used as a benchmark any day for how organic/bio dynamic wines should be like!! Podere forte was founded in 1997 as an act of love from Pasquale Forte. When Pasquale was visiting the area of Castiglione d’Orcia he fell hopelessly in love with it 🙂  and I can’t blame him as the area is breath taking! I visit the area 8 or 9  years ago with my wife where we stayed at the old San Simeone convent (that was transformed in B&B) that unfortunately closed its doors a while ago.

Pasquale Forte is a good example of a self-made man (that kept/keeps his feet on the ground). Pasquale was born in Calabria as youngest of 9 children. Pasquale already learned very early in life what hard working was on his parent’s farm. When his parents died, as tradition imposes it, the farm went to oldest son. Due to a gambling problem of Pasquale’s oldest brother the farm had to be sold and Pasquale set sail to the North of Italy to look for work.  In a garage in the small centre of Orsenigo, in Brianza area, not far from the Como lake  he started his own company (Eldor Corporation) specialized in consumer electronics, developing high tension transformers for radio and television sets.  Today 46 years the company has over 3000 employees, offices all over the world and is supplier of all big car companies. But still with all of this success Pasquale still had an interrupted dream…having a farm and making wine, olive oil, etc… I know many of you are thinking it is another fortunate/ famous person who just wants to have a vineyard in Tuscany,  but has no clue what he is doing with an end product basically ‘sucks’. Pasquale is exactly the opposite as he knows 100% what he is doing and he is doing it with the same love, drive for perfection, determination, and passion and philosophy like when he started Eldor ‘Quality without compromise’(in this case with full respect with nature).

Tuscany is known by everbody for its wonderful wine regions like Montalcino or the Chianti region, but instead of buying a property in one of these ‘famous’ regions Pasquale just followed his heart and chose an abandoned place between Montalcino and Montepluciano in the Orcia Valley (Unesco world heritage list) with a hundred-year history behind it and where wine making wasn’t done (or almost not done).  He saw it a bit as a challenge to put this place on the map as new wine region. On the 300ha of land Podere Forte owns only 21 are cultivated with vineyards, 23 are full of olive trees and the remaining part exists of forests, pastures, gardens and grazing areas for the Cinta Senese and Chianina cattle they have. The winery only produces 3 types of wine (technically 4 as they are been experimenting for 20 years to make the perfect white wine (a Greco di tufo), but they don’t want to sell it until it is perfect)  and next to that they have many other organic biodynamic products like honey, olive oil, flour, cured meats, etc…

At Podere Forte nothing is left to chance and everything contributes to create a self-sufficient, wholesome ecosystem. Biodynamic agriculture is a complex concept to explain, but basically it is creating products that are fundamentally balanced and respectful of every living creature in the course of its production cycle… Pasquale obviously doesn’t to this all by himself. As Pasquale is a perfectionist  who wants to do the best job possible he called in the help of “earth scientists” Lydia and Claude Bourguignon, world experts in the preparation of viticultural soil. Lydia and Claude analysed parcel by parcel (nothing happens at the estate without their blessing 🙂 ) to know which type of grapes would be best on which parcel!! Talking about a torough investigation.  The estate grows Sangiovese, Merlot, Cabernet Franc and Petit Verdot. You can take their philosophy ‘Quality without compromise’ almost literally as they spend over 1000 hours per hectare of land (which is enormous as most others spend around 300hours).

So after having heard all of this and much more interesting things about the vineyards I was very excited to try their wines !! Before I continue I must also add that the dishes Bart De Poorter and his team at De Pastorale made to match the wines were perfect!!! Incredible pairings!!

We started with their ‘entry level’ wine, their 2015 Petruccino that they also like to refer to as the ‘premier cru’ (85% sangiovese, 15% merlot). The wine has a ruby red color, in the nose floral notes of violets and fruity aromas of wild strawberry or maybe even cherry. When tasting you notice a lot of red ripe fruit, with a pleasant acidity, soft tannins and long-lasting elegant aftertaste. What did surprise me that the wine has a 15% alcohol percentage , you really don’t notice it as the wine is so elegant and went wonderfully with the chianina!! (the wine also already found its way to my own private cellar).

If I was already so impressed by the ‘entry level’ wine, god knows what their ‘grand cru’ Petrucci would be like. Just like with the Petruccino, in the Petrucci  you notice it is a strong wine, but in the end it still stays so elegant. From the Petrucci we were served 2 difference vintages, the 2008 and the 2013 (both 100% sangiovese).  The 2013 was brilliant ruby red, intense nose of cherries and raspberries, floral notes of violet and rosehip, on the palate cinnamon, vanilla and a hint of black pepper with a mineral finish. Now the 2008 was a bit stronger, but it had the same fresh/mineral finish like the 2013.  Basically it was the 2013 but with a bit (even more)body…

For the main dish we left the ‘Sangiovese’ for what it is and headed towards Cabernet Franc, Merlot and Petit Verdot blends that go under the name Guardiavigna. We were served 3 different vintages from the Guardiavigna the 2007, 2008 and 2013.  All 3 beautiful wines, but what was funny to discover was that from 2007 onwards the percentages of Merlot and Cabernet Franc replaced each other. The Merlot was initially the main grape, but in the most recent wines it is the Cabernet Franc that is on the main stage 🙂  . So they replaced the red fruitiness for the balance and elegance that Cabernet France brings to blends.  Add to that Petit verdot for tannins, extra colour and flavours and you have a winner 🙂  I’m more fan of Sangiovese wines like the Petrucci of Petruccino, but the Guardiavigna wasn’t at all punishment to drink 🙂 .  On the contrary, a true celebration to drink it!  It was interesting to taste this evolution from both they blends as the bottle type as that also changed during this period…

As our friends from Podere Forte don’t have a dessert wine yet, the sommelier came with a beauty he still had in his cellar to match the Jerusalem artichoke dessert (yes, you are reading it correctly, Jerusalem artichoke).  He surprised us with a 2004 Scheurebe by Koehler-Ruprecht.  Scheurebe is (as you probably know) a white-wine grape, one of Germany’s most successful new grape breeds. It is a cross between Riesling and Silvaner that are often aged to create sweet or dessert wines just like the wine we were served.  Very nice floral notes, rosted spice and candied orange slices.  Less sweet than expected on the palate, lots of citrus, without being lemony, more candied oranges, plus a hint of old oak, dried grasses and herbs, thanks to the moderate acidity keeps the gentle acidity against it and is harmonious, albeit a little quiet. Excellent as a companion for the Artichoke dessert.

A wonderful and very interesting evening. I learned lots of new things about Biodynamic/organic winemaking. A new wine trip presents itself 🙂

The ultimate tram experience

Two weeks ago I finally got to try the Brussels Tram experience, something I already wanted to do since their first ride 🙂  but for some reason or the other I never made it happen. So I was very happy when the Raimat  asked if my wife and I wanted to join them.  The Brussels tram experience is basically an ‘old’ tram they remodeled into a trendy restaurant setting and that takes you through Brussels in a 2h ride while enjoying a refined meal with accompanied drinks.  For food it were dishes created by Lionel Rigolet (Comme chez Soi**) that we were served.

I must be completely honest that the dishes weren’t  100% like you would have them at Comme chez soi itself, but when you see the size of the kitchen in the tram  and take all the shaking and bouncing in consideration (as the tram is moving) you can only have respect for the chef preparing the dishes as I wouldn’t be able to do better 🙂 !  On the menu that night:  as appetizers an Eel and sorrel soup, garlic foam, veal cannelloni with foie gras and  scallops with ras el-hanout, biscuit and a light parmesan cream. Continued by Cod with spices, small crunchy vegetables, grey North Sea shrimp, light horseradish cream;  Pressed beef stew. As mean course we were served  Free range cock supreme, shellfish jus with crayfish and tarragon. And as desert a  chocolate crémeux made with Belcolade 71% cocoa Ecuadorian chocolate, exotic caramel, passion fruit, mascarpone and eau de Villée liqueur .

But the reason we were there were of course the wines from the Raimat winery. It was in 1914 that Manuel Raventós , son of  Josep Raventós  owner of  the Codorniu wineries (the first cava producers in Spain founded in the year 1515), bought 3500 ha of land in Raimat, Lleida (2 hour drive from Barcelona).  Nothing special you might think, but back in those days many people thought Manuel was gone crazy as it was a piece of desert and nobody thought he would succeed in his plan to grow vines. Now over 100 years later, millions of bottles of wine and many milestones (both for them as in Spanish wine making)  later like being the first to have a concrete building in Spain or  launching of the first to produce Albariño outside Galicia or being the first winery to classify their wine according to intensity did surprise me… and these are only 3 of the many milestones they’ve had!! He showed them 🙂 🙂 !!

I know that many amongst you, just like me, find it difficult when you are in a supermarket to find the perfect wine (especially if you weren’t able to taste it first)… in the end most people are no wine experts and in the end just go for something they have heard talking about and/or a label that looks nice. It is for this reason that Raimat started investigating how to make this process clearer and easier for regular consumers.  What they do it classify the wines according to their intensity going from 1 (very light) to 10 (very intense) and put these numbers on the bottles . The intensity of a wine depends first of all of the kind of grape, but also the wine making method that was used. It is the combination of Organoleptic  characteristics (like the freshness, color, taste and aroma), Body (Volume, depth) and Barrel (period in barrels). To help the consumers even more (if they have a smartphone that is) they added the intensity legend on every bottle as well as the body/tasting notes and for people who want to know even more they added a QR code, where when scanning it you will find all info on that particular wine.  So if you want to find out it was a good study they did go to the supermarket and find out for yourself (in Belgium Raimat can be found at the Delhaize supermarkets) . I already find it a clever solution 🙂

As a ‘test’ to see if what they say it true we were served 2 wines  with intensity 8  their  2016 Chardonnay aka Castell and a 2015 Tempranillo aka Pirinenc.

On the Castell bottle it was indicated that it was a full/intense bodied chardonnay that is very aromatic and tropical hints.  My personal finding was a  bright wine with intense aromas of a rich variety of fruits: peaches, grapefruit, lemons, limes, melons, and some flowery notes. In the mouth an overwhelming freshness, with an extended, pleasantly textured finish.  The acidity is smoothed out due to a part of the wine undergoes a malolactic fermentation and evens out the balance.  So I could definitely find myself in the description that is on the label. Of course what one tastes and smells can differ depending on what one knows from experience…

The same actually goes for the Pirinenc and the 12 months in oak barrels didn’t overdue it in the wine, but if I recall it well the winemaker told me that it wasn’t new oak they used… which would confirm that it wasn’t too present in the wine (what I prefer). Maybe they should indicate this on the bottle ‘old’ or ‘new’ oak, this way one knows how big the presence will be…

Both very nice wines. My wife and I even opened a bottle of Pirinenc  the day after so I think that proves home proves that I did really liked it 🙂 .  I will definitely try a few more of their wines to see the outcome or maybe just travel to Raimat (I could use some sun and warm weather 🙂 )

Now that I know what intensity 8 gives it will make it easier in the future when I see a bottle with a lower/higher intensity level to distinguish how ‘intense’ the wine(s) will be and I also think that’s the best approach if you are not a wine expert 🙂  .

Cheers

Cork vs. screw cap with Franz Haas

Wineries, no matter how long they are already existing, are always trying to improve themselves  . Obviously today this is much easier than for example 50 years ago thanks to the evolution of technology and science. What we notice today is that there are many vineyards testing on replacing the classic cork by a screw cap as closure of their bottles. The biggest problem in this change is not the producers who don’t want to make the change (as the screw cap will give less bottles that are corked or that are gone bad), but rather the miss-interpretation of the consumers who have a wrong idea of the screw cap.

Many people think that wines that have a screw cap are of inferior quality to the wines that have the traditional cork or that wines with a screw caps are the low budget ‘chateau migraine’ wines 🙂  Well nothing of the above is true.  In fact a good quality screw cap will preserve the wine better than the classic cork and let less air get in touch with the wine (or get in the bottle when closed)?  Did you know that in New Zealand they don’t use regular corks anymore, but only screw caps?

A few weeks ago the winery of Franz Haas invited some sommeliers to show and experience themselves the effect the 2 types of bottle caps have on the aging of wine. Basically we were served the same wine (aged in the same conditions), but one bottle with classic cork and the other bottle with a screw cap and this this from several vintages and both white and red wines . During this tasting we did the comparison from the Franz Haas Manna (2016,2011, 2010)  and their Pinot Nero (2011, 2010, 2008, 2007, 2006)

FYI I don’t have any shares of any screw cap or cork company 🙂 So I’m just saying how I (and I think I can speak for everybody at the table that night) experienced this.

Even before this tasting I didn’t have anything against screw caps as I already had many wines that had a screw cap that I liked very much… the tasting only made me like them more (not that I won’t drink bottle with corks anymore 😉 ). It was particularly interesting to be able to put the both wines next to each other and the difference  has been significant in many cases. What I noticed was that the wines that had the screw cap were much ‘fresher’ and ‘alive’ than the ones with the classic cork. Not that I’m saying the ‘classic cork’ ones weren’t nice, because they were…but my preference went to the ones with screw cap (with my personal favorite the 2008 Pinot Nero 🙂 ) and you could definitely notice the difference. True for some vintages the difference was smaller, but it was there.

The only message I can give is, please don’t let your pre-judgment stop you from buying a bottle of wine (or even ordering it at a restaurant) just because it has a screw cap as the only thing a producer want to achieve with this is getting the wine in the best conditions to you and how he made the wine (so with as few changes as possible)!!

Another beauty we had at the end of the evening was the Moscato Rosa!!

In case you have questions regarding the Franz Haas wines you for Belgium you can contact Vinivins for people outside of Belgium please contact Franz Haas directly.

Cheers!

P.S.: Thanks Danny for letting us have this tasting at Silo’s!!

Daddy’s day out in the Belgian wineries

Over the years my passion for wine has grown tremendously. The person who has had a great part in this is my dad. For many years (when he still had his own restaurant) we used to have our yearly trip to Vinitaly (Verona) or trips to Italy to visit wineries. Now that he has retired it is me taking him to visit wineries 🙂

Back in the day he used to take me to wineries in Italy, today I try to show him the rest of the world 🙂 🙂 but why should we always travel far when we have very top level wineries only a short drive away??? I invited my dad to visit some Belgian wine producers in ‘Haspengouw’. Haspengouw or Hesbaye as it seems to be called in English is mostly known in Belgium for its fruit yards. Especially during blooming season (spring  time) it is a very nice region to visit… beautiful flowers as far as the eyes can see. Only for people (like myself) with hay fever a double dose of allergy medicine is required 🙂 🙂

It must be said that last few years the amount of professional wineries in Belgium has grown, especially in the Southern and Eastern part of Belgium (with a few exceptions in other parts of Belgium).  The Belgian wine production mainly focusses on white wine and bubbles, although there are also a few (not a lot) wineries that produce some very nice reds (one of my favorites is Chateau Bon Baron). The success of this growth we thank first of all to the high quality products most of the wineries make, but next to that the Belgian Wines bar in Antwerp played its part too The Belgian Wines bar is a wine bar were only wines produced in Belgium are served and can be bought.  Resulting in Belgian wines finding their way into more people’s homes and on wine lists in many restaurant AND we being more proud of local products!!

A winery that raised the ‘high quality’ bar very high for the others is Clos d’Opleeuw. Clos d’Opleeuw aka the life work of Peter Colemont is the only Belgian wine included in the Sotheby’s lists, being reviewed in the NY times and a Jancis Robinson favorite… So in other words a winery that I had to show my dad. (I already visited it once in 2013) Knowing the winery has only 1ha of land, around 2000 vines and a yearly production of 35Hl,  it is like a shimmer in comparison with wineries where they produces thousands of bottles… but the quality of the end product is just like at the big boys. During blind tastings Peter’s Chardonnay is often taken for top Burgundy wine.

On its 1ha piece  of land Clos d’Opleeuw only produces 2 types of wine, a Chardonnay (98% of their production) and a very small production of Pinot Noire.

The vineyard, as the name says, lays within walls (clos) creating a microclimate and a perfect climate to grow the grapes (or fruit in general) in the cold Belgian weather. When Peter Colemont purchased the piece of land back in the ‘90s it was far from the beautiful vineyard it is today, a wilderness with a few cherry trees in it.  In a few words Peter had to start from scratch and build up everything by himself. Something he still does today as he does all the work in and around the vineyard himself.  When you taste his younger Chardonnay’s you’ll clearly notice notes of oak. Yet there is more than enough freshness and fruitiness. In addition, we taste aromas of butter, vanilla, toast and a variation of white and yellow fruit. The concentration, fullness with a beautiful aftertaste… a joy as big as hearing Peter talking with so much passion about this wines!   If you ever have the chance to try one of his wines please do so, you won’t regret it!!

After a wonderful lunch at my favorite Limburg wine restaurant Mondevino  we set sail to the producer of the drink I started my lunch with…

Domain Cuvelier is specialized in sparkling wines.   The difference  between this winery and the previous is that owner Yves Cuvelier comes from a long line of fruit growers and his (together with his brother Patrick who I was told boss on the land and Yves in the Cellar) main job is still fruit grower. The wine making is a hobby that got out of hand 🙂 🙂 . For making the wine the brothers work together with Guy Geunis (who has been in the business for 25 years and is a role model for Yves) and Rik Schuers from the close by vineyard Optimbulles that I visited a couple of years ago. Just to be clear, both wineries have their own way of working, the only thing they share are the material, infrastructure and knowledge .

It was in the year 2000  Domain Cuvelier planted its first vines of  Chardonnay and Pinot Noir. Later Pinot Meunier and Grüner Veltliner followed. It surprised me that they planted Grüner Veltliner as I read somewhere that in Germany they don’t use this grape a lot because it’s too wet for the grape kind and Belgium (and especially where the vineyard is located) is not that far from Germany… but then again you read many things 😉

The majority of the harvest is destined for their CuBiz, a traditional brut that consists of the classic trilogy (70% chardonnay, 20% pinot noir and 10% pinot meunier). It was only in 2015 that they started experimenting more with the Grüner Veltliner  that let to their BizTro (mono cepage and first Grüner Veltliner in Belgium). The top of the bill is their BizJoe, a method traditional extra brut, blanc de noirs! You could also tell that Yves was very proud of his BizJoe 🙂 not he is not proud of the Cubiz, but the extra sparkle when talking about BizJoe gave it away.

When you have to compare their sparkling wines I would say that Cubiz is the ‘easy to drink’ (my dad’s favorite) one and ‘BizJoe’ the more complex’ one (had my preference) and the BizTro somewhere in between 🙂   The BizJoe is very delicate with hinds of toasted bread and full flavored. The BizTro is a dry wine with a  high acidity level and a light vegetal character through the short skin contact it had. For the Cubiz it is the chardonnay that gives it elegance and finesse, a beautiful golden yellow color and rich apple flavors. The Pinot Noir provides body and structure, the Pinot Meunier adds the round and fruity touch.  All special on their own and add Yves’ drive and passion to that and you have a winner.

With this festive note we ended our day and my dad was more excited than ever (he was really impressed by the drive both winemakers had and the story they had to tell).

Mission completed I’d say!

Time to put the sommeliers in the spotlight

With the ASI World Championship for Sommeliers being held in Belgium (Antwerp aka the most beautiful city in the world 😉 ) in 2019 I thought is was time to put another key person of a restaurant  in the spotlight… I mean it are always the chefs that are put in the spotlight, but  to create a full gastronomical experience it takes  so much more than only food, the beverages that accompany the dishes for example are as essential for the experience! So time for a change I’d say and put that spotlight on the sommeliers. They deserve it !

I know you might find it strange that I am putting this job on a pedestal even though I’m not a sommelier myself…  but let’s say that there are  2 persons to blame for me finding a passion that is not my profession 🙂 My Dad and  William ‘Pato’  Wouters (who I met through my dad 20 years ago)  🙂 🙂 My dad because he introduced me into the world of good wines (and food in general)  and William for helping me widening my horizon ad showing me different aspects in the world of wines  and introducing me in the world of Sommellerie. A few years later  I’m a board member of the Belgian Sommelier Association , Co-organizer of the ASI Sommelier World Championship and being as much as possible busy with wine and sommeliers … so you could say it has found a way to my heart.

What is a sommelier? I know that around this topic there is a lot of confusion. Most people think that a sommelier is only responsible for serving wine, but they do much more.  A sommelier is a trained  (HoReCa) professional with  deep knowledge of how food and wine, beer, spirits soft-drinks, cocktails, mineral waters, and tobaccos work in harmony (on top of what the job of a waiter implies). It is their mission to give an extra dimension to the meal you are having  :-).

In the past year I’ve been fortunate enough to have done over 80 interviews with TOP sommeliers form all over the world (and I will continue interviewing) from the great Gerard Basset to Arvind Rosengren  to Sören Polonius.. .  FYI It does me great pleasure to see  that many Sommelier Associations from other countries have taken over these interviews and translated in their local language and even started putting more of their own sommeliers in the spotlight… so basically spreading the word and making the job of sommelier more popular.

What I learned from all the interviews I did is that  in bigger cities like London, Paris or Brussels or countries like Japan or the US the job of Sommeliers is mostly valuated as it should and most restaurant owners understand the added value of having a  sommelier in their restaurant. But what surprised me maybe even more was that in many ‘smaller’ countries or countries you won’t expect the job of sommelier is taken serious the situation improving as many new Sommelier Associations are founded and many are also joining the ASI (International Sommelier Association)!! What Sommelier Associations  do is giving chances to young people to discover the a wonderful world, to build an International career and bring together people with the same passion.    There a many examples of sommelier whose life changed and turned 180° thanks to their local sommelier association.

Anyhow I can only advise you to check out the interviews with the sommeliers and let them be the shining star for a change 🙂 You can find the interviews (English) via following link