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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Food trucks are everywhere in many large cities today. The variety of food choices available together with their casual fast take away service is becoming increasingly popular. The concept has now been launched at an even a higher level with Smorgasburg. This past weekend in New York experienced both the new Friday afternoon one outside the World Trade Centre and the original 9th anniversary Saturday food market of over 100 food outlet pop-ups together in East River State Park on the Williamsburg waterfront overlooking Manhattan. Also have a Sunday one on Breeze Hill in nearby Prospect Park. Both were jammed with lots of locals and tourists enjoying the wide food choices ranging so diversely from Sudanese snacks, Jamaican dishes, to Canada’s Flying V poutine. Sampled several dishes with the wood burning Pizzas pretty darn authentic and tasty indeed for $13! Six visiting ones from Osaka Japan was a feature this weekend with choices that included a Piedmont fusion idea of Truffle Tajarin with Clam Dashi broth for $15. Line-ups everywhere with lobster rolls from Lobsterdamus, Big Mozz mozzarella sticks, and watching fascinating Chinese JingBing crepe sandwiches freshly made. Home Frite hand cut potatoes brined roasted and fried with gourmet sauces including home made ketchup were addictive to your scribe. A really fun family outing being enjoyed by so many. It is a worthwhile “foodie” knowledge lesson even if you don’t eat but you will be tempted to try something. Expansion mode is on with Los Angeles, Japan, and Brazil debuting. Perhaps your city will be next. Recommend exploring a Smorgasburg.

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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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Your scribe really adores the best of Extra Virgin Olive Oil (EVOO) – almost as much as wine. It is definitely a top 5 food necessity! Lots in common with wine too from terroir to when to use – though EVOO is best the freshest you can obtain it while some wines like Madeira go on forever. Quality varies a lot. My regular go to is the fantastic EVOO from Argiano the winery in Montalcino Italy. However this week enjoying a Herade Do Esporao from the Alentejo wine region in Portugal & a Nekeas Arbequina from the Navarra Coop in Spain. Fun studying the differences in style. Last week had an opportunity from the Italian Chamber of Commerce in Canada- West to attend an educational seminar on EVOO by proprietario Frank Giustra (who says:”within the oil lies the memory of the land”) of his boutique Domenica Fiore (DF) presented by talented Chef Pino Posteraro. We are so lucky in Vancouver to have Pino who is one of the world’s greatest Italian chefs with his top restaurant Cioppino’s showing us the way. He has such knowledge and passion for top quality food and wine. DF EVOO is 100% traceable to their Estate in Umbria hand selected early harvest starting in October then modern small batch cold extracted within 4 hours and into nitrogen sealed 18/10 stainless steel bottles. Olives used are Frantoio, Leccino, Canino, and Moraiolo grown on trees in fossil rich soils with no pesticides or chemical fertilizers used. DF deserves respect and more recognition for the high quality EVOO they are producing. Superb product.

My fav was the organic Novello Di Notte from the 2018 harvest in 500 ml. format as super premium with fresh outstanding balance & depth from their night harvest. Pino cleverly showed all the selections to advantage with appropriate food matchings from specially morning baked crusty bread to tomatoes to burrata. The Monaco was delicate with dried fruit notes compared with the Reserva that showed more robust & peppery styling. Novello states on the label for consumer assistance as “Fresh and Grassy” while Electus shows “Rich and Spicy”. Veritas served last had a lovely fruity crispness. Also discovered a unique Organic Citrus Balsamic Vinegar made in Italy from lemon juice and grape must aged in Oak barrels by Ritrovo Selections in Seattle. Recommend you check out Domenica Fiore for quality EVOO.

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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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