Olivier Poussier, best sommelier in the world

Morel mushrooms, allies of Pinot Gris d’Alsace

Article published on 09 June 2016

Whether light or dark, morel mushrooms can be found from March to June. There are over 200 varieties of morels, which are members of the Ascomycota phylum. All morels are not edible and morels cannot be eaten raw, for they are toxic when raw due to the hemolysins they contain, which are destroyed by heat.

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Pair orange with a mellow wine!

Article published on 08 March 2016

Blood oranges, or orange sanguine, owe their name to their very special red flesh, whose colour is due to the same pigments found in purple grapes, the famous anthocyanins. Anthocyanins also affect taste, and indeed blood oranges taste different from traditional oranges.

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With lemon pie, turn to Malvasia or to Japan

Article published on 08 February 2016

This month we focus our attention on a great dessert classic – lemon pie. And the choice of a wine capable of going with the persistency of the taste of lemon, capable of working with lemon’s sourness, is not an obvious decision. The fundamentals in this food and wine pairing rely on two things: the aromas in the wine must express every aspect of lemon, from its lemony freshness to its confit side and it must also have assertive sweetness that isn’t wiped out by the lemon’s sharpness.   This responsibility is well-shouldered by the Japanese lemon liqueur that comes from the little island of Iki in the Genkai Sea between Korea and Kyushu. This distilled liqueur, called shochu is made from wheat macerated in yuzu lemon. It possesses gorgeous complexity with only 7 degrees of alcohol. It can be found at the Workshop Issé in Paris. (www.workshop-isse.fr)

 

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Veal sweetbreads require pure and fine wines

Article published on 15 September 2015

Gourmets love veal sweetbreads which today are the most popular variety meat. Yet lamb sweetbreads and sweetbreads from young goats are also delicious. Sweetbreads, whether from calves (ris de veau) or other animals are the thymus glands of young animals, located near the animal’s chest in front of the trachea. The thymus gland disappears as the animal reaches adulthood. Veal sweetbreads are best...

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Fresh whites and aromatic rosés enhance squid dishes

Article published on 12 June 2015

There are several words in French for squid – calmars, calamars, encornets and even chipirons for the Basque region … the size of the squid may vary and the name may change depending on the region, but they all refer to one and the same species which includes over 300 varieties.

 

Squid is one of the main ingredients in traditional dishes from countries such as Spain, Portugal, Italy, Greece, Japan and Korea. Chipirons, or baby squid, are an integral part of the Basque and Spanish cultures and cuisines. The Basque country prepares squid differently than the Spanish, and often uses other ingredients such as tomato, Espelette pepper and Bayonne ham.

 

What better quest then to find the right wine from the region to go with this type of delicious dish?

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"It is therefore extremely important that we have a good understanding of tomorrow’s wines – the trends, the blends, the varietals, the styles, the orientations of the great professionals like Olivier – so that we make the right choices today…" Taransaud
 

References

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