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Question: I was served after dinner an an interesting sweet Jerepiko. What is that?

Answer: Must have been a South African Cape connection there! An interesting wine (red or white) that is produced without any fermentation. Red uses skin contact. Grape juice is fortified with spirits (that gives the alcohol level) resulting in a different rather unique alcoholic “grape juice” wine – sort of port-like. Sometimes see it spelled Jerepigo or Jerepiga (in Portugal). Fun use as an aperitif or digestif.

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Question: Any fish market finds this month in New York?

Answer: The New Fulton Fish Market at Hunts Point in The Bronx has an interesting wide selection. However the one that made the biggest impression on me this trip was The Lobster Place in the Chelsea Market on Ninth Avenue (between 15 & 16th streets). So popular around lunch and dinner time for quick service at their Cull & Pistol raw bar for oysters, fresh sushi,  steamed lobster plus more selections. Lots of East Coast oysters from cheapest ($2.30) Oyster Ponds (Orient Bay NY) plus John’s River from Damariscotta River from Maine & Nonesuch from Scarborough River in Maine but also West Coast more expensive ($3.70) Kumamoto from Humboldt Bay California – and even Fanny Bay from Baynes Sound in British Columbia Canada. Amazing fish filets to take away and cook yourself too. Fresh Wild Cod from Iceland $19.95 per pound, Wild Halibut from Nova Scotia $26.95, and frozen Chilean Sea Bass from the Falkland Islands $37.95. Most eye opening was the farmed choices for Dover Sole from Spain $19.95, and from Turkey for Dorade $7.95 & Bronzini $8.50. Definitely a place to check out!

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Question: Would like your knowledgeable opinion on the best one or two vintages in each of the last 6 decades for us Red Burgundy collectors?

Answer: Wow that is quite a Burgundy collection you must have over a 60 year span. Yes the current decade is having a super run with all their quality years though some have been short crop challenged by the weather. Riper 2015 showing impressively (as are so fresh 2016) and I have admiration for those surprising 2010. The first decade has those balanced reluctant long aging 2005, rich softer 2009 and less consistent 2002. Last century finished with those fantastic never disappointing 1999 but those 1991 are underrated but often outperform some more hyped 1993 & 1990. In the eighties I believe 1985 is clearly best as is 1978 though some bottles of 1971 can challenge. Some sixties are now drinking marvellously especially the 1962 vintage but 1966, 1964, and well stored 1961 can also excite with their older style complexity. Enjoy your journey!

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Question: What wine region do you think has the best undiscovered white wine value for pairing with food?

Answer: Tough call as many wine regions around the world are doing an excellent job producing well balanced white wines that match well with food. However with global warming many wineries are picking earlier and trying to preserve natural acidity. Classic Chablis has suffered from recurring frost and hail issues with smaller crops and higher prices. I believe Muscadet (from the western end of the Loire Valley in France) using the Melon de Bourgogne grape variety remains a super value with a fresh crisp style of palate refreshing acidity that is particularly well suited for all preparations of seafood. Some aged complex yeasty examples “sur lie” are still available in the local caves for importing. More are now showing up in wine shops and on restaurant wine lists that are good buys. What region would you suggest?

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Question: A good wine friend is celebrating her 65^th birthday this year. Looking for a vintage dated birth year wine gift. Any ideas?

Answer: Often you can turn to a vintage port or Bordeaux. However often difficult to find the less successful years like the 1954 vintage. Suggest you look for a vintage Rivesaltes. I have experienced lots of different vintages of this naturally sweet fortified wine (vin doux naturel) from near Perpignan in France – some beautiful old rancio styled ones. Recently tasted the 1934 vintage birth year tribute to a friend of mine. They seem to produce nearly every year so ask your wine shop to seek one out for you.

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