Humbrecht: Alsace needs sweetness code

March 3, 2011
Alsace ‘absolutely’ needs a system to help consumers navigate the wildly varying levels of sweetness found in its wines, according to Olivier Humbrecht MW.
Interviewed by Andrew Jefford in the March issue of Decanter magazine, the head of Domaine Zind-Humbrecht nonetheless warns against trying to over-simplify the region’s notoriously complex range of wine styles.
‘Maybe it would be easier to say to Alsace producers – okay, nothing but dry wines,’ Humbrecht tells Decanter.
‘But it would be to throw the baby out with the bathwater… Simplifying to that degree means depriving ourselves of some of our greatest wines.’
Zind-Humbrecht, which allows its wines to ferment to the level of natural sweetness allowed by its indigenous yeasts, uses a one-to-five scale to indicate the level of sweetness on all its labels.
‘If Alsace as a whole adopts a system, I will happily use that either with ours or as a replacement for it,’ says Humbrecht. ‘But we absolutely need a system.’
Asked about Alsace’s equally controversial grand cru designation – opposed by rival producers Trimbach and Hugel – Humbrecht says the company uses the classification, ‘provided the sites correspond to my idea of what a grand cru should be – if they are found near the heart of the grand cru, for example’.
Meanwhile, Andrew Jefford staunchly defends the system in his monthly column, also in the March issue of Decanter, arguing that grands crus have created extra layers of complexity and character among the region’s best wines.
And he contrasts the rules in Alsace with the much looser definition of ‘grand cru’ in St-Emilion, which he describes as ‘an embarrassment and a joke’.

http://www.decanter.com/news/wine-news/514587/humbrecht-alsace-needs-sweetness-code

Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar

This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Inquiries and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Kiko

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023

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