Wine Story GosSips May-June 2013 Issue

7/28/2019 Wine Story GosSips May-June 2013 Issue

1/8Issue No. 61www.winestory.co

Hollywood star Johnny Depp has revealedhis avourite wine.

In an interview with Madame Figaromagazine, Depp said that Chteau Calon-Sgur, a Saint-Estphe third-growth, washis top tipple.

Its a marvellous wine that you can drinkeveryday and its also very aordable, hesaid.

Te actor revealed that his tastes reachedthe more expensive end o the ne winespectrum.

I like Ptrus [and] Chteau Cheval-Blanc, he said. He also namecheckedDomaine de la Romane-Conti as one ohis avourite Burgundy estates.

Johnny Depp had Winona Forever tattooed onhis arm when he and Winona Ryder were dating.When it turned out not to last forever, he had itchanged to Wino Forever. Close save there Johnny!

IN THIS ISSUE : Pairing Ros With Food: Endless Possibilities . Climate Change Will Threaten Wine Production . Louis Paul Heussaffs Wine Stor

Editorial Sta

Rolland vows to take Figeac intoSt. Emilion Premier League

BY: Panos Kakaviatos

Johnny Depp reveals favourite winBY: Oliver Styles

Christian Tan presidentRomy Sia publisherEunice de Belen editor-in-chiefJesse Keisha Wenceslao production assistant

Ronald Cruz layout & designPatrisha Sofa Delgado

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We digest it for wine lovers The Wine Story Gossips tracks all relevant wine information from key websites, magjournals, wine research and studies and other credible resources. Then we summarize what is essential, for you to bmore passionate and knowledgeable wine enthusiast.

Our VisionTo inspire a new generation of wine lovers.

Source: dailycal

Enthusing over his selection he sa idthose wines, you reach nirvana.

Depp, who then lived with French Vanessa Paradis and spent six moyear in France, is known or his l

French wines.

He met ellow oenophile, Liccy widow o Roald, in the UK two yeaDahl, whose late husband wrote Cand the Chocolate Factory remembmeeting.

He invited me into his trailer or ao wine, said Dahl. I was astonishnd he had two bottles o Cos dEstositting on his desk a 1989 and a 1

Depp also sports a tattoo proclaWino orever, although the o

wording was Winona orever

rom previous girlriend, actress WRyder.

International consultant Michel Rollandhas signed a contract to consult at ChteauFigeac with the stated aim o promotionrom premier grand cru class B to thecoveted A status.

Staying in B category is not my goal,Rolland.

Chteau Figeac spokeswoman CcileRouturier conrmed that Rolland signedthe contract a ew days ago.

Although the chteau would not elaboratemore on the nature o the contract,Rolland told Decanter.com that he wasapproached by owner Marie-FranceManoncourt, the widow o ormer ownerTierry Manoncourt, to consult theestate.

Mme Manoncourt could not be reached,and co-owner Eric dAramon, her son-in-law, did not wish to make any commentabout Rollands new role with the chteau.

Rolland says that he is very excited aboutworking with Chteau Figeac, and that i twill be ar easier to consult on the RightBank o Bordeaux than in South Americaor South Arica, i less exotic, perhaps.

His goal, he said, is to make the chteau aGrand Cru Class A.

We will work together or a year and seehow it goes, he said, without revealingany monetary details about the contract.

Much to the disappointment o theowners, Chteau Figeac was not promotedto premier grand cru class A status, in thelatest revision o the classication o SaintEmilion, which was carried out last yearand led to A-level promotions o Chteau

Anglus and Pavie, at both o whichRolland consults.

continued on page 2...


2/8

Seaood and Fish

Seaood and sh dishes rom anchovies to grto grilled shrimp and poached cold or evesalmon work extremely well with the mbodied and creamy textured ros wines, espaccompanied by an aioli or other mayonnasauces. ry ros with your next sh or seao

Paella and Rice Dishes

What could be more perect than a Navwith paella? Vegetable, seaood and Vpaella all show well with dry ros. Most othcan be challenged by both pasta and rice diNavarra ross have the texture and acidityup to them. See or yoursel how well they p

works beautiully with saron and tarragon

Chicken, Pork and Veal

Grilled chicken and pork pair beautiully wry chicken in garlic sauce or chicken emI you cant travel to Morocco, try ros wchicken tagine and couscous. Tere is alsochilindron, a abulous chicken dish served wand red peppers, ham, and savory spices. Mpork loin is a winner with ros as is roast ve

Born in 742 and rising to power as the Holy Roman Emperor and ruler much o the Western World, it was Emperor Charlemagne who commandethe planting o the Pinot Noir vines that produce the excellent red Burgundo Le Corton. It is well-known that Emperor Charlemagne adored tprecious red wine o Le Corton, and drank some every day.

However, as the years past and the king became an older man, his hand wno longer as steady as it once was. From time to time, while enjoying hprecious red Burgundy, he would spill some wine onto his owing whibeard. Te resulting red stains annoyed his wie to such an extent that shdemanded that he stop drinking wine.

Tapas

Ros is the perect wine or most tapas. ry some o thesetapas with ros: Stued eggs with shrimp, chickpeas inonion sauce, scallops with ham, octopus with piquillopeppers, meatballs in almond sauce, ensalada rusa(Spanish potato salad), tuna tartlets, etc.Salads and Cold Vegetables

ry ros with salad Nicoise or cold grilled vegetablesincluding asparagus (some o the worlds best asparaguscome rom Navarra). When you next think o ordering orserving an antipasto platter, think o these wines and yourguests will be very pleased.

Charcuterie

Cold meats and especially cold cuts tend to have both thesaltiness and spice to enhance the ros wines avors, whilethe wines not only hold up to them but reveal more o thesalamis umami or savory character. For a special occasiontry these ross with Jamn Ibrico or i you want to reallysplurge try Bellota ham, which is really sublime.

Source: bubblyprofessor.co

ales o the Vine: Te King with the Grizzly Beardby Linda Brandta

Pairing RosWith Food:

EndlessPossibilities

Te ood pairing possibilities or ros are almost endless.What ollows is a selective listing o dishes readers willencounter on restaurant menus or can prepare at home.Wherever served, it is almost certain that these disheswhen paired with ros will enhance your pleasure.

Rolland said that in the next ew weeks he will complete

an inventory o things to do, but he specied that wewill pick ripe grapes and do the best vinication possible.

He said he is looking orward to working with thechteaus technical director Frdric Faye, a young manI know well.

Rolland also said that he does not like to talk in termso making the wine better but rather moving orwardwhen asked about any specic stylistic changes he wouldundertake.

On social media, wine acionadoes around the worldhave been expressing surprise and even dismay thatFigeac, known or its traditional style, should employRolland, whose reputation is or crating wines in a moremodern style.

Rolland said, I being traditional means staying in the Bcategory, then thats not my goal.

Source: decanter.com

Emperor Charlemagne was a legendary lover o the companyo women, but was determined nonetheless to not give in tohis wies demands. Charlemagne cratily decided to become a

white wine acionado in order to be able to drink to his heartscontent without compromising his regal appearance or arousingthe wrath o his last and reportedly avorite wie.

Tus, Emperor Charlemagne demanded that part o the hill o Le Corton be replanted withChardonnay, and the amous white wine vineyard known as Corton-Charlemagne came to be.

With white wine in hand, Charlemagne was able to drink his beloved wine again, shaky hands,

grizzly white beard, and all.


3/8Issue No. 63

www.winestory.co

Source: travel.cnn.com

Spicy Foods

Spicy oods such as Indian curries, Tai dishes, spicy sausages and dishes that eaturepiquillos or peppers have a natural afnity with these wines. You might even enjoy onewith more mundane but tasty dishes such as a grilled sausage and peppers, hamburger,hoagie or a Philly cheese steak sandwich.

Cheeses

Lastly, most cheeses can be challenging to wines, usually overwhelming their character,but the ross o Navarra hold up very well to a number o cheeses, especially those oSpain. ry a tangy and earthy Roncal or Idiazabal, a Zamorano or Majorero sheepscheese, and nally try one o the many Cabrales blue cheeses now available in the USwith a rereshing strawberry-scented dry ros to be momentarily transported to thebeautiul region o Pamplona and Navarra.

It is now up to you to learn what goes best with dry ross. Keep in mind that Navarraand other ross are enjoyed year around, especially by Mediterranean ood enthusiasts.Tey are at their best when served chilled. However, when too cold they loose theirdelicate aromas and avors. I served too warm, the residual sugar in many rossproduce an unpleasant, cloying sensation and the overt ruitiness o the wine can createthe sensation o drinking warm Kool-Aid. In purchasing ross, make sure you aregetting the current vintage.

CLIMATE CHANGE WILL THREATENWINE PRODUCTION, STUDY SHOWS

By: Suzanne Goldenberg

Bid adieu to Bordeaux, but also, quite possibly, a hello to Chateau Yellowstone. Re-searchers predict a two-thirds all in production in the worlds premier wine regions

because o climate change.

Te study orecasts sharp declines in wine production rom Bordeaux and Rhone re-gions in France, uscany in Italy and Napa Valley in Caliornia and Chile by 2050, as awarming climate makes it harder to grow grapes in traditional wine country.

But also anticipate a big push into areas once considered unsuitable. Tat could meanmore grape varieties rom northern Europe, including Britain, the US north-west andthe hills o central China.

Te act is that climate change will lead to a huge shakeup in the geographic distribu-tion o wine production, said Lee Hannah, a senior scientist at Conservation Interna-tional and an author o the study.

Global warming will make it difcultto raise grapes in traditional winecountry, but will shit production toother regions.

A study has ound sharp declines inwine production rom Bordeaux,Rhone and uscany, as well as Cali-ornias Napa Valley and Chile by2050, as a warming climate makes itharder to raise grapes in traditionalwine country.

Source: guardian

Researchers expect big changes in regions enjoying the cool winters and hot drmers that produce good grapes. "It will be harder and harder to grow those varietare currently growing in places in Europe," Hannah said. "It doesn't necessarilythat [they] can't be grown there, but it will require irrigation and special inputs tit work, and that will make it more and more expensive."

Wine grapes are known to be one o the most nicky o crops, sensitive to subtlin temperature, rain and sunshine. Te industry has been orward-looking wcomes to anticipating the eects o climate change.

Wine experts have known or several years that a hotter, drier climate would growing conditions in many o the most prized wine regions orcing vineymist grapes on the vine to protect them rom the sun, or move sensitive vines tohospitable terrain.

But the latest ndings, published in the journal Proceedings o the National Aco Sciences, still took the researchers by surprise. "We expected to see signicanbut we didn't expect to see shits like these," said Hannah.

Te scientists used 17 dierent climate models to gauge the eects on nine majoproducing areas. Tey used two dierent climate utures or 2050, one assum

worst-case scenario with a 4.7C (8.5F) warming, the other a 2.5C increase.

Both orecast a radical re-ordering o the wine world. Te most drastic decliexpected in Europe, where the scientists ound a 85% decrease in production i

deaux, Rhone and uscany. Te uture was also bleak or wine growing areas otralia, with a 74% drop, and Caliornia, with a 70% all.

Wine growers in the Cape area o South Arica would also be hit hard, with decline. Chile's wine producers would expect losses o about 40%, the study ou

But climate change would also open up other parts o the world to grapes, as glook or higher, cooler ground, the study ound.

Te industry is already scoping out potential new territory such as asmania. Tings could lead wine growers to strike out or wilderness areas around Yellowstonor even scale higher into the hills o central China.

Both areas could be prime areas or wine production, the study ound. Howevesearch or new wine country could in turn create a whole new set o potential proor the wine growers o the new rontier.

Some newly identied wine growing regions o the uture are wilderness areas that around Yellowstone Park in the US, where there are already clashes betweeners and wolves. In China, the suitable wine growing regions o the uture lie squathe hill habitat o the endangered giant panda.

Both are going to be heading or those same hills.

"Wine is going to be on the move in the uture as will wildlie," said Rebecca Sscientist or the Environmental Deence Fund and an author o the paper. "Titation has the potential to threaten the survival o wildlie.


4/8

RED WINE ISNT JUST GOOD FYOUR HEART- NOW EXPERTS SAY

MAY EVEN PREVENT HEARING LOBy: Anna Hodgekiss

Source: dailymai

In a seminar entitled Matador at the South Beach Wine and Food Festival, the Zorro stareatured seven o his wines ranging in vintage rom 2007 to 2011.

He then headed to Miami wine shop Sunset Corners to sign bottles or a emale-heavythrong o ans.

Anta Banderas began in 1999 under the name o Anta Bodegas. Banderas was intro-duced to the winery by a relative in 2002, and bought a 50% share in 2009, ociallybecoming co-owner and changing the name.

Anta Banderas consists o 235ha o vineyards in both Villalba Duero and Nava de Roa,and is directed and managed by brothers Federico and eodoro Ortega.

When the Malaga-born actor was asked in an interview why he chose the northernregion o Ribera he said, Ribera del Duero has good winemakers. Tey have always

had good winemakers. Tey have romantic ideas about wine. Tis is very important tome.

Banderas is one o an ever-growing list o celebrities who have bought into the winecricketer Ian Botham. Te latest is actress Drew Barrymore, who recently launched herBarrymore Italian Pinot Grigio in the United States.

Anta Banderas wines are currently available or between US$15 and US$48 in Florida,New York and Caliornia, with plans or distribution throughout the US and interna-tionally. Tey are not currently available in the UK.

It has long been toutedas the tipple with a hosto health benets, said toprotect against conditionssuch as heart disease anddementia.

Now scientists say redwine may also protectagainst hearing loss, too.It's thought that thechemical resveratrol,ound in red grapes andred wine, is the reason

why.

Tis is the same com-pound that has beenlinked with other posi-

tive health benets suchas preventing cancer andheart disease.

In a study conducted at the Henry Ford Hospital in Detroit, healthy ratsless likely to suer noise-induced hearing loss when given resveratrol bbeing exposed to loud noise or a long period o time.

Study leader Dr. Michael Seidman said: 'Our latest study ocuses on retrol and its eect on the body's response to injury - something that is belto be the cause o many health problems including Alzheimer's diseasecer, ageing and hearing loss.

Resveratrol appeared to reduce the damage to hearing rom loud noises

Resveratrol is a very powerul chemical that seems to protect again

body's inammatory process, as it relates to ageing, cognition [brain tion] and hearing loss.'

Hearing loss aects hal o people over the age o 60, but many begin to problems in their 40s or 50s.

It usually sets in with the death o tiny 'hair' cells in the inner ear as a resageing. Te study ound that resveratrol reduced noise-induced hearinin rats exposed to potentially deaening sounds.

Dr. Seidman said: Weve shown that by giving animals resveratrol, wreduce the amount o hearing and cognitive decline. Te study is pubin the journal Otolaryngology-Head and Neck Surgery.

Last month, scientists rom the Hebrew University o Jerusalem reportewashing down red meat with a glass o red can actually prevent the bui

o cholesterol in the body.

Te researchers ound that afer eating red or dark meat, compoundsmalondialdehyde accumulate in the blood stream.

Tese can help to orm the type o cholesterol that can raise the risk o heaease. Meanwhile drinking a large glass o red wine every day could help pbowel cancer, Leicester University researchers said recently.

Source: decanter.com

ANTONIO BANDERAS LAUNCHESRIBERA WINE

By: Christina Pickard


5/8Issue No. 65

www.winestory.co

Te Pfalz is one of Germanys top winegrowing regions and the wine that the Roman noblemanhad with him in the grave was almost certainly produced nearby.

SHALL WE CRACK OPEN THE350 AD VINTAGE?

HISTORIANS DEBATEWHETHER TO OPEN THE

WORLDS OLDEST BOTTLE OF WINEBy: Allan Hall

Historians in Germany are debating whether or not to open what is believed to be

the worlds oldest bottle o wine.

Te 1,650-year-old bottle, sealed with wax and containing a white liquid, has beenon display at the Palz Historical Musuem or more than a century.

Te wine, believed to have been produced locally, was buried with a Roman noblenear the German city o Speyer in 350AD. It was discovered in 1867 and analysed bythe Kaisers chemists during the First World War.

.

I have personally held the bottle twice in my hand during renovations. Tat was anamazing eeling.

A splash o olive oil and a seal o hot wax has kept the white wine liquid down all the602,000-plus days since it was made.

Source: vivreaveclart.blogspot.com

THREE SIMPLE WAYS TO MAKE YOURWINE TASTE BETTER

By: Kendra Kinney

Source: 100bestwin

Most o the times, we drink a bottle o wine without ully appreciating its texture andaroma. Wine is volatile and will react to its environment. Tere are three simple steps toobtain a better tasting wine.

(1) Serve the wine at the right temperatureTough it is common wisdom that red wines are to be served at room temperature and

white wines chilled, this will not give you the best tasting wine.A bottle o wine opens up and releases its richest bouquet o aromas at a particular tem-perature. Tis particular temperature diers or each wine, depending on the grape vari-ety and region. Serve more intense, uller-bodied wines at higher temperature, (65F) andlight, ruity ones at lower temperature (54F). For best wine tasting, do reer to a servingtemperature by grape variety chart.

2) Aerate or breathe the wine:Aeration (airing) can make younger wines more balanced and smoother brounding their tannins. In addition, airing helps get rid o bottle stinks thunpleasant odor that emerges when the bottle is opened.

(3) Use complementary wine glasses:Wine glasses help us better taste wine. Innovators like Claus Jose Riedel haspent years perecting the shape and size o the wine glasses so that they cadirect the wine to the right sensors on the tongue and unnel the aroma up tthe nose.

Many wine lovers go all out with an extensive collection o wine glasses, eacwine glass designed or a specic type o wine. I you dont want to spend ortune on wine glasses, try the multi-purpose wine glasses that are designed tserve varietals.

ips on wine glasses selection: Use larger wine glasses or red wines with stronaromas and complex personality. Wine glasses with smaller rim and volume abetter or white wines with more delicate aromas; they can better concentrate iaromas and reduce aerating surace area.

ry these three small steps on the same bottle o wine and experience the bidierence! Keep in mind that smell contributes to 90% o wine tasting anenjoyment. Te right serving temperature, aeration, and wine glasses will brinthe best bouquet (and taste) out o your wine.

Wine proessor Monika Christmann said: Micro-biologically it isprobably not spoiled, but it would not bring joy to the palate.

Ludger ekampe, the wine department curator o the museum,said; We are not sure whether or not it could stand the shock tothe air.

It is still liquid and there are some who believe it should be sub-jected to new scientic analysis but we are not sure.

Uncorking a bottle o wine and lettinit sit or an hour is surely the worst wato aerate the wine. Not only must yo

wait an hour to drink the wine, but alsthe method is ineective. Even atemany hours, the narrow bottleneck sti

prevents much air rom opening up thwine.

Most wine lovers use a decanter, a glapitcher with a wide opening. Te increased surace area allows aster aeration. I you dont want to invest in decanter, swirling the wine in the glahelps aerate it.

Te key to aeration is timing! A younintense, tannic red might need up to hours to open up. An hour is great ormature, ull bodied, complex red. As oaged wines (older than 15 years), theare highly volatile. Do not aerate them

or more than minutes!


6/8

respected wine authorities to judge his Paris tasting, butno journalists other than aber attended.

aber, uent in French and one o two reporters in imesParis bureau, says he didnt plan to go because he was surethe French would win. But he was pestered by PatriciaGallagher, an American who worked at Spurriers shopand had taught aber a wine-appreciation course a ew

weeks earlier.

I it wasnt George, who could understand Frenchperectly and knew the mistakes (the judges) were making,

the story might never have been anything, says Winiarski.

As is common at tastings, the whites -- CaliorniaChardonnays and white Burgundies made romChardonnay -- were tasted rst, ollowed by the reds, inthis case Caliornia Cabernet Sauvignons and Bordeaux

wines based mostly on Cab.

abers rst inkling that something unusual was going oncame halway through the white-wine tasting, when the

judges couldnt immediately say which wines were romCaliornia. As the only journalist there, he was allowedto roam among the judges. He also had a list o whatthey were blind-tasting, so he captured the storys still-embarrassing quotes.

Tat is denitely Caliornia. It has no nose, one judgesaid o a 1973 Batard Montrachet rom Burgundy.

Raymond Oliver, described by aber as the doyen oFrench culinary writers, exclaimed, Ah, back to France!as he happily sipped a Chardonnay rom Napa ValleysFreemark Abbey winery.

George M. aber, photo source: ewbc.vrazon.com

Originally, Spurrier had planned to release the red andwhite results together at the end o the day, but the

organizers were pressing to nish beore a weddingreception took over the room, so they released the whiteresults early. Te 1973 Chateau Montelena Napa ValleyChardonnay was announced as the winner.

People were just shocked, says aber, who was born inRiverdale (Fresno County) and grew up in Los Angeles. Ielt a sense o pride. Kind o like, Hey, we won. I dontthink I would have had that same sense i I hadnt beenrom Caliornia.

Later, the red wine results were announced. Tat categorywas won by the 1973 Stags Leap Wine Cellars S.L.V.Napa Valley Cabernet Sauvignon, beating our grand crureds rom Bordeaux.

The story behindthe story that

made wine historyBY: W. Blake Gray

Te most signicant news story ever written about winewas just our paragraphs long, condensed rom a 2,000-word act le sent by a reporter who had never writtenabout wine beore.

On June 7, 1976, ime magazine carried the ourparagraphs under the headline Judgment o Paris as thesecond story in its Modern Living section, ater an itemabout a new theme park in Atlanta.

It was ller. It didnt even have a photo, says the writer,George M. aber, who visited Auction Napa Valley earlierthis month to promote a book due this all, Judgmento Paris: Caliornia vs. France and the Historic 1976 Parisasting that Revolutionized Wine (Schibner; $25).

Te cover story o that issue o ime was about a scandalinvolving cheating on tests at the U.S. Military Academyat West Point. Te academy subsequently changed its

honor code, and that story has been long orgotten bymost people.

Meanwhile, abers news brie -- about French judgeschoosing a Cabernet Sauvignon and a Chardonnay romNapa Valley as superior to the best rom their mothercountry in a blind tasting in Paris -- continues to haveimpact around the wine world.

It is amazing that ater 30 years, people are still talkingabout the Paris tasting, says Warren Winiarski, ownero Stags Leap Wine Cellars, which won the red winecategory. Even at this late date, the French still nd ittoo painul to write about.

Enophiles now acknowledge that great wine can comerom almost anywhere -- Italy, Spain, New Zealand or anyplace with the right weather or grape growing. In 1976,that was heresy. Most people believed that only Francehad the proper terroir -- the combination o microclimateand soil -- to make truly great wines.

Beore the Paris tasting, the French could always say,terroir, terroir, terroir, says Mike Grgich, winemaker othe Napa Valley Chardonnay that nished rst amongwhite wines. Ater the Paris tasting, we learned there aregood soils everywhere -- Caliornia, Australia, Chile.

Steven Spurrier, an Englishman who owned a wine shopin Paris that catered to the English-speaking expatriatecommunity, was able to line up some o Frances most

Judgement in Paris in 1976, photo source: cask23.co

What actually happened at the Paris tasting wthe lover o wine was given an opportunity to tast

without a predetermined hierarchy, says StagsWiniarski, 77. It was no longer the sacred soils o

were at the top and everyone else was below it.

Te reverberations were immediate, particularly inValley, which saw a real-estate and winemaking boime magazine called me rom New York (in 197said they wanted to interview me, says Grgich, 8now owns Grgich Hills winery in Rutherord. I sa

what? What did I do wrong?

All over the world, winemakers and winery ownnew, higher goals or their products.

Beore the Paris tasting, France was on a pedeseverybody else was making plonk, aber says.

Yet aber, who specialized in writing about bu

says he didnt notice the impact o his our paraor two decades. oday, his notes or the story areSmithsonian Institution, along with the winemnotes o Winiarski and Grgich.

aber let ime in 1988 to start a business newspNew Jersey. He was invited to Napa Valley on thanniversary o the Paris tasting. Tats when he lhow important his our paragraphs had been. Ipeople are still talking about it.

I was at Mondavi today, and they were talking alike it was Geraldo Rivera. Te tasting room guystght broke out ater the results. It was nothithat, aber says.

On the other side o the Atlantic, even 29 years aevent, Te French were saying, Weve been tricsays aber, 63. I interviewed six o the nine judgthe event. Tey knew exactly what had happened. the book to set the record straight.

Ive interviewed presidents o France. Ive interpresidents o the United States, but the story thathat will go down in history is the Paris tasting.

Not bad or a wine-writing rookie.

Source: sfga


7/8Issue No. 67

www.winestory.co

He is the CEO o the integrated logistics company,Supply Oileld Services Inc. and a consultantor a French Filipino production company. Aphotography enthusiast, he has recently publishedhis 3rd coee table book, Into the Green Zone:

Palawan Islands. He is one o the most highly-decorated civilian Frenchmen in Southeast Asia by

France and Germany and was also once a laureate othe French Senate Award or Expatriates (2008). He is married to the ormer Cynthia

Adea and today, is more widely known as a celebrity ather o singer/actress, SolennHeussa, ood blogger Erwan Heussa and Vanessa Heussa (based in Singapore). opass his time, he likes doing a lot o sports including squash and kickboxing.

Q: How did you get into wine?

A. First time, I got to taste wine was asan altar boy, my riend and I loved thepriests wine which was not bad at allor Eucharist wine. French priests havegood taste.

Q: What is wine or you?

A. Wine is earth, everything that MotherEarth can provide or men with taste.

Q: What was your rst avorite wine?

A. My dad, who had simple taste, usedto drink a glass o red wine or lunch anddinner rom the cooperative type o

wine, cheap but drinkable.

However on Sundays, he had a specialbottle o wine rom Algeria, powerul,ull o tannin called Sidi Brahim. Tis

was Chateau Margaux or him. When Iwas 16, I could get a sip rom his glass.Tis was how I really discovered red wine.

Q: What was the wine that changed

your lie?

A. Im not sure my lie changed becauseo a specic wine. But I remember aRomane Conti 1982, which had animpact on me looking or more greatBourgogne the impact was on my

wallet!

Q: What is your avorite ood and

wine pairing?

A. Favorite ood and wine pairingis denitely a good cte de boeuCharolais, with a great Margaux ChateauSiran always.

Q: What are the wines that you drink

now?

A.Wines I drink now are sometimes (myBurgundy phase) Gevrey-Chambertin,Volnay, Vosne-Romane and Mercurey(or everyday consumption).

When I entered my Bordeaux phaseor white Pessac Leognan, ChateauCarbonnieux and Les Hauts de Smith.For red, Im really on the Margaux (Sirantoujours) et Haut Medoc (La our Carnetbeing one o my avorites).

Q: What are your dream wines (those

you would like to acquire/drink

someday soon)?

A. I got to drink Petrus a ew times,but Im not a anatic, Chateau Margaux

would be my dream wine and o course,rom a very good year.

Q: Have you had any ormal training

in wine? I yes, where and what courses

are these?

A. My only training in wine is just tasting

and more tasting. La Commanderie deBordeaux, which has accepted me as anhonourable member, is denitely my newschool in Manila now. Good teachers,good speakers, good company and a loto new riends. I couldnt ask or more! Ipromise mysel one day to participate innology courses in Bordeaux, I will do it

with mon ami Edouard Miailhe.

Q: Whats the most valuable wine

lesson youve learnt as a wine lover/

enthusiast?

A. What you learn rom wine is that

mother nature is not to be taken orgranted. One must respect her and shegives back with the help o human beings.

What strikes me with the vignerons, thenologists, is their passion, their love orthe wine they produce and the high respectthey have or their terroir (region) andI will also say theirterritoire (territory).Tey are in perect osmosis with motherearth.

Louis Paul Heussaf

Whats Your Wine Story?

The Wine Story Got Cheesy!

Te duo wine and cheese sounds clich but never to us!

Considered by many to be the perect couple, pairing cheese and wine

is in act a challenging task. Do they really bring out the best in each

other?

No one seems to know exactly when or how people became xated

on the idea o pairing wine and cheese. ruth be told, the idea o

pairing tannin with cheese oten sounds better than it tastes. As many

wine and ood pairing experts point out, cheese is one o the trickiest

oods to match. Te pungent avours o most cheeses easily dominate

subtle, delicate avours o well-made wines.

Tis pairing workshop will showcase 4 wines, namely Pol Roger NV,

Doisy Daene 2006, Les Monts Damnes 2010 and Dows 1997 and

5 dierent cheeses to help identiy the essential undamentals o wine

and cheese harmony.

Discover the mystery o pairing

wine and cheese on:

WHEN: Tuesday, June 11, 2013

TIME: 7:30pm

WHERE: Wine Story Serendra

Php 2,000 only


8/8

Pessac Leognan, Bordeaux, France92 points, Robert ParkerDrink by: 2012 2022

A stunningly rich nose o melons,

honeysuckle, pineapple and orangerind are ollowed by a resh, well-proportioned, medium to ull-bodied dry white Graves to drinkover the next decade or more.

Staf Picks

Pessac Leognan, Bordeaux, France92 points, Robert ParkerDrink: 2012 - 2025

White currants, and ennel seed/

licorice intermixed with ripegraperuit, honeyed melons and atouch o new oak are all present inthis resh, medium to ull-bodied,nicely textured, crisp, dry whiteGraves.

Pessac Leognan, Bordeaux, France90 points, Robert ParkerDrink by: 2013 2023

One o the strongest whites romthis producer, it exhibits plenty o

melon, licorice and honeysucklenotes. Crisp, earthy, with hints oripe gs, mango, creme brulee andlemon custard, this is a beauty witsome toasty oak.

Cote de Beaune, Burgundy, France91 points, Robert Parker

Rich, deep and layered. Tere is

centeredness to the ruit that ishighly appealing here. Te wineblossoms beautiully on the mid-palate and nish, with expressiveperume that threads all o theelements together nicely.

CHASSAGNEMONTRACHETNIELLON 2009 75CL

FIEUZAL BLANC2009 75CL

LARRIVET HAUTBRION BLANC 200975CL

LATOUR MARTILLBLANC 2010 75CL

P 3,695 P 6,995 P 6,395 P 4,195

Wine Story GosSips May-June 2013 Issue

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Transcript of Wine Story GosSips May-June 2013 Issue