Alsace

Here come Vidalia onions, squat and sweet

Here come Vidalia onions, squat and sweet

Vidalia onions are among the fruits and vegetables that mark the seasons of the year. We always love the challenge of eating our fill of such seasonal produce for the few short weeks that it's fresh. We've been a little impatient with the official state vegetable of Georgia because the harvest came late this year at the end of April. The onions are just starting to flood into the market. It's not that hard to eat a lot of them in their short season. Their combination of high water content and low levels of the sulfur compounds that make other onions pungent means that you don't tear up when you slice Vidalias. Moreover, they impart a sweet onion flavor to dishes even before they are...Read More
Trimbach Pinot Blanc sparkles with Alsatian flatbread

Trimbach Pinot Blanc sparkles with Alsatian flatbread

Wine preferences are a funny thing. Most wine drinkers name the grapes of Bordeaux and Burgundy as their favorites—irrespective of where they are grown. Few name Alsatian wines, yet we think they are the very model of magnificent cold-climate viticulture and winemaking. When we first met, we drank a slew of Rieslings, Gewürtztraminers, and Pinot Gris from many of the great names in Alsace. You could say we got to know each other over glasses of spicy, sophisticated, dry whites. So we were pleased to see a Trimbach Pinot Blanc in the mixed case from Esprit du Vin (edvwines.com). It was like running into an old friend. The Wine: Trimbach Pinot Blanc 2015 Pinot Blanc isn't usually the first grape that comes to mind in...Read More