The KrisXperience Show

The wines:

2021 - Sauvignon blanc, Marlborough (New Zealand) - white

2008 – Mencia, Bierzo  Spain – red

The podcast was recorded back in October 2022 (reflecting the tasting note). While producers, of course are very relevant not only for quality but also overall, yet for this excercise they have not been mentioned.

One of the older recording dating back to 2021. It was a great honour to catch up with Christian Drouin in the brake of the Spirits Selection Competition and ask him a few questions. It got rather noisy towards the end and apologise for this as it does effect the sound quality. However the insights from Christian are very valuable and despite all odds I wanted to share this with the audience.

Calvados, at its core, is a spirit made from apple (pear as blend in some AOC regulations are allowed).  The journey begins in the picturesque orchards of Normandy, where a diverse array of apple 40+ varieties, each contributing its unique flavour profile, is carefully selected. From the crisp acidity of the bittersweet apples to the aromatic sweetness of the bitter ones, this blend forms the foundation of Calvados.

After picking the apples the juice is extracted, fermented and the “cider” is then distilled. Traditionally distilled twice in copper pot stills, this process refines the cider into eau-de-vie, a clear and potent apple spirit. It is then usually in aged in medium to large oak barrels.

The general thoughts on the two processes.

Natural: The coffee cherries are picked and laid out in the sun to dry with the fruit still intact. The entire cherry, including the skin and pulp, is left to dry in the sun. As the fruit dries, it imparts flavour to the beans.

Natural coffees often have a fuller body, medium acidity, and a more pronounced perhaps a darker fruit profile. You might detect winey (vinous touch), fruity, or fermented notes in the cup.

Washed: The outer skin of the coffee cherry is removed, and the beans with their mucilage are exposed. The beans are then fermented to break down the mucilage, washed, and finally dried. This process results in a cleaner profile. Washed coffees typically have a brighter acidity, lighter body, and a more complex flavour profile. You might find more: floral, citrus, or tea-like notes.

Cote de Nuits – Part two

The place, the soil

Commune by commune – the appellation system

From North to South

Climate and soil – the nature

The combe – the valleys

Marsannay

Fixin

Morey-St-Denis

Chambolle-Musigny

Vougeot

Vosne-Romanée

Nuits-St-Georges

Climbing Kilimanjaro and visiting the first coffee farm

The story of sweet szamorodni

Tokaji Aszú and sweet Szamorodni, compare and contrast the two historical winemaking philosophies and techniques in Tokaj.

Sherry is incredibly diverse in this podcast I look at the various styles from biological, and hybrid to oxidative ageing.

Passion for Riesling, a confession

Many great varieties throughout the world

Steinberg Riesling 2005 from the Gutsverwaltung Niederhausen

Versatile, it can be everything apart from...