Asian meatballs and larp moo tood

One of the wonders of the world is that it is so vast and diverse. Happy Pig Ribs are no exception to that rule. Tasty fresh grilled meat brings about and takes care of the lost souls of the world. You have huge number of valleys, river, hills and mountains. Quite many cities are connected to each other via millions tiny strings, people and birds. Even artificial borders and identities do blend together as the eternal dance of universe goes on.

People here and there, touch each other. Gently they feel and get to know with the other. Even most remote and most unknown will eventually become friend and known, as one step a time, the scary delusion of unknown, of detached entities blend together.

Meatballs in Happy Pig restaurant
Meatballs in Happy Pig restaurant

The midland of Thailand

Thousands of years of history does blend together the annals of time. Food makes the essential ingredient for any society and indeed the mechanics of sovereign. Long history, huge population and highly nutritious nature and rich cultural environment does all bring about to food and eating.

One of the most important regions of Thailand, Prachuap Khirihan, host millions and millions of people around the world. Its beautiful ocean, bay of Siam, will merge with European food. Meatballs roll in as jets after jets land to former swamp.

Meatballs, which some young nations tried to take as their symbols of identity, are more spread around the world than what one might think in the first round. For some reason, chefs and cooks around the world have tended to take minced meat and roll that spicy and tasty paste into nice tiny or why not bigger balls. Only the ingredients do change, and the surrounding setup.

Larp Moo Tood
Larp Moo Tood

Soi Meatballs in Hua Hin

Its the head of the province, head of the state, and in a way head of the world as well. Meatballs fill up the remote Soi 94, where restaurants after restaurants live together, some doing pizza and some pasta. Is there also some beer somewhere? Are there sabai sabai discussions and encounters for everyone?

Tuk Tuk curves out from the main road, Tanon Petchkasem, around Soi 88, along the way to famous and tasty, yet quite often overpriced Baan Khun Po foodcourt. It is the double-seven which will lead the people to Soi 94 and its famous meatballs.

Want to have Thai or European balls, its up to you! Take the best what the Soi has to offer. Its no cowboys here, but decent settings and good food.

Before the end of the highway, just there where Soi 94 heads to kiss with 88, just there, where the lonely CCTV cameras watch over the crossing day and night, just behind the corner one will find the best of the best of Hua Hin, Prachuap Kihikhan. Best of the meatballs, for hungry and thirsty people.

Costillas de Cerdo and Happy Pigs

Doing food, and indeed preparing meat is all art and barely any sports or playing games. As the day turns into warm breeze of tropical evening, the grill outside of famous Happy Pig restaurant will make the whole family run around, buzz about and eagerly prepare for the night. Thai style, the family restaurant employs locals to help in preparation as the ranks of farangs around Europe are increasingly finding their way to have dinner in the traditional Spare Ribs restaurant of Hua Hin.

French riviera comes to Hua Hin, as Spanish styled grilled Ribs prepare themselves on the grill. Ms Monta, the longest serving chef of the restaurant does her best to take care the ribs in heat. Huge potatoes, salads and  fish all cook as customers keep on flowing in.

Its time for the owners, Mr Sipi and Pon sit down with customers and chat relaxed. Bones pile up as the ribs, one by one, make customers happy and sabai sabai.

Restaurant Happy Pig

10/133 Soi 94, Hua Hin
Prachuab Kirikhan
Thailand

 

 

 

Pinot Noir

Whereas some other grapes form the loose clusters of fruits, the Pinot Noir is known for its tendency to grow tight clusters. Beautiful black berries hold on together, forming a solid and firm bunch of wonderful ingredients to be picked up for the worlds top-notch wine labels. This particular feature of the grape forms one of the first contrasting themes in the fruits character. And indeed the whole concert of the berry is built up by the mixture of intertwined and often opposite themes. Berries gathered as tight packs, despite how beautiful they are and how much they can support each other, tight clusters also invite viticultural hazards. As the berries grow up, more and more diseases are looming around the corner and different kinds of parasites want to join in to enjoy the security the tight black cluster of sweet grapes.

As the grapes grow up and are picked up for the wine, the Pinot Noir is traditionally known for its role in the Burgundy region wine labels.  However there are various other new world labels who are known to accommodate Pinot Noir as well. Last but not at least, Pinot Noir is known for its role in the Champagne area. From the miraculous French Bourgogne (Cote-dOr), Pinot Noir has found its way to most of the European countries which cultivate grapes for wine production, all the way to the American continent, New Zealand and South-Africa, to name a few. Perhaps the sexy nature of Pinot Noir, the fascinating name and angry and challenging process of ageing, have created and upheld the interest towards it worldwide. And indeed more and more artists, poets and hedonists tend to praise the sensual character of the wines made of Pinot Noir grapes. There is an endless flow of words describing the unique characteristics of the grape, its cultivation and the ageing process of the wine labels where Pinot Noir inhibits a major role.

Pinot Noir is not a plain or lame berry. Her fellow peers, Merlot or Malbec are just dreaming of gaining the same role that Pinot Noir has regarding the wines. Pinot Noir inhibits the ambition to engage in the sexiest and exciting wines, it just wants to ensure that the berries end up used as ingredients in the best and sexiest wines and thus end up in the best parties, most intimate encounters and honourable meetings. As two people are meeting up for the oldest profession in the world, or for an intimate celebration, it is often Pinot Noir as part of the Champagne which will facilitate the encounter. It is somewhat magical, that sensual Pinot Noir ends up lubricating the most intimate moments, and loyal to its majestic and royal character, being quiet about it. Pinot Noir knows that her taste and features speak for themselves, even under the labels where its name remains unknown to much of the masses. And like the origins and internal mechanics of intimate sexy encounters remain largely unknown, so does the origins of Pinot Noir.

The repertoire of Pinot Noir does not end up on still and sparkling, red and white, that would not fit into its ambitious and charming sexy character. Instead, Pinot Noir knows it wants to influence in most of the brands, types and labels. For the young sexy couples in love in southern France of sunny beaches in Florida, the bold red might be too heavy, not only because of all the steaks and beef that comes along. On the other hand, calm and pure white might not fit the tempting atmosphere, as the situation indeed requires some serious yet appropriate facilitation. In the small cafes in French Riviera, the couple get on sipping a wonderful and sexy, captivating and alluring blend of red and what, the eternal sensual lubricant, La Vin en Rose. Pinot Noir has also ensured its role in the Rose wines and that neatly completes its repertoire in most of the major types and fits to the exciting and fascinating character of Pinot Noir.

The features and particulars of Pinot Noir are endless and full of seductive details. The same can be said of the taste of that bold and passionate variety of the broad range of Vitis Vinifera grapes. The world of full of static and fixed identities, yet those monolithic structures tend to face their fate at some point of time. As the eternal flow of events and episodes proceed in the world, any static and biased identity or structure will eventually face the mission impossible, that is to respond to chaos with stability. Pinot Noir inhibits many features not present in other grapes, even when it belongs to the same biological specimen. However one of its distinctive and crucial features is its ability for mutation. This creates a flexible variety of grapes, which inhibits a decent amount of stability, but due to its capability for high levels of mutation, it is able to produce, create and respond like no other berry is able to. That fascinating youthful character also presumably contributes to the savour of the wine, full of creativity and wonderful concert of stability and chaos. Pinot Noir could be said to be the womb of all the wines, producing new varieties, tastes and trends.

For the lovely dinner with friends and a bottle of Pinot Noir, the red one, try once some Thai curries. Together with Masaman Curry, which is full of flavours and creativity, the Pinot Noir can show its bests parts. With the well-done chicken and nuts, the intensity of the profound innovation of Pinot Noir really comes to alive. As a global variety of grape, and the immense capability to adapt and mutate, Pinot Noir can act as a mediator and bridge between the world’s big cultures and traditions. By doing so, it can even grow to claim its identity as the global master of peace.

The challenge with Pinot Noir can be to recognise and cope with its tendency to exhibit certain phases of adolescence. Like the creative human minds, the powerful episodes during the growth and development, the thrilling Pinot Noir might go through similar phases. These dump phases may make it difficult to predict on the ageing process, yet that feature promises that there will be much more growing than just industrial juice. Due to the intensity of these periods, the Pinot Noir will be able to innovate, create new and mutate to adapt to the surrounding challenges.

Pad Thai

What could be better way to start a sunny day in Hua Hin than fresh Pad Thai. Full set of Thai noodles, tender chicken and fresh vegetables all blended in as tasty portion. Add some lemon, sugar and spicy chilli to taste and be ready to face a new day full of adventures and stuff.

Pad Thai ala Happy PIg bar
Pad Thai ala Happy PIg bar

Merlot

Like Malbec and Cabernet Sauvignon, Merlot belongs to the classic group of grapes used for the Bordeaux wines. However, some sources cite that the grape was originating from Italy rather than from the Bordeaux area like Malbec. Tracing the exact historical appearances of grapes however might prove to be difficult, if not completely inaccurate too. If fact, claims are varying  as of the origin of Merlot. Wherever Merlot was first identified, it has grown to be one of the major grapes in France and worldwide. In fact Merlot has achieved such worldwide recognition that there are locally variant identities developed for it, eg. Washington Merlot. In fact Merlot has achieved a remarkable status in the North-America, together with Cabernet Sauvignon.

Whereas Malbec has gained its predominant role in Argentina, Merlot on the other has been said also to have claimed its distinctive role also in South-America, but neighbouring Chile. Yet Merlot enjoys its special status across the globe, not only in France and Italy. It has been spread all the way to the northern America and the world. However Merlot is one of those grapes who wont necessarily expect to be cultivated in the hottest and warmest areas. Rather opposite, take the grapes into their comfort zone, and you are sure to enjoy volumes of tasty fruits regularly, something to base your wine production and label to.

Like the grapes used for most of the wine labels, both Malbec and Merlot share the same biological specimen, Vitis Vinifera (lat.). Yet they still inhibit their distinctive characteristics. Where Malbec was said to be thin skinned, if not even fragile and vulnerable, Merlot is said to have a certain thickness to its skin. It may be due to the nature of the protective skin of Malbec that it has also been said to be vulnerable to many grape diseases. Perhaps Merlot does not suffer the same condition due to its thick protective skin.

The thickness of the skin and special characteristics of the fruit ensure that it can grow larger in size. The bare volume of juice can even exceed some of other more thin-skinned grapes. Perhaps due to this unique feature, some wine labels have a habit to use Merlot blended together with other Bordeaux grapes. Its larger size and thus the greater volume of juices can contribute to smoothening down other sharp or dominating tastes and flavours of other grapes. However there are a handful of wine brands too which are known to deliver pure Merlot brands. It is always good to have a taste of something which usually comes only as part of the whole rather than alone. People who have tasted the 100% Merlot labels tend to embrace and praise its easiness and compassionate character. Plain Merlot brands never try to cause any problems or detours around hills and muddy valleys, but their flexible and smooth character will adopt and behave. Merlot respects the drinker and the accompanying food and other drinks, yet still it is not too lame or lacking in character, quite opposite. As loyal to its special polite and respectful appearance, the grape tends to avoid the hottest lands, where some more aggressive plants might inhibit and grow their berries in constant struggle between each specimen.

Some elements which have been doomed to be under the wings of the larger entities from their very beginning are struggling all their very times to acquire their personal and distinctive identity. Merlot is perhaps also one of the stereotypes in this category, having its identity built to be under the influence of more dominant berries, like Cabernet Sauvignon, in the soup and process of pouring the grapes into top-notch wine. However as for any heroic story and any story of growing up through the difficulties and challenges, to develop a distinctive identity to be accepted among the peers, Merlot has been able to grow out of the womb of Bordeaux. More and more people in the world are considering the Merlot to be more than a tiny detail in the process and composition of the blended classic wine label. For modern and unbiased audience, Merlot has become the prime partner to be paired with a wide variety of foods and across the broad range of the global kitchen. Merlot inhibits the story on how to grow out of being merely an industrial component into a full fledged artist and performer with stable and wealthy fans and customers.

Take a bottle of Merlot for fun, or as part of the light and broad dinner menu. Why not give the beef an opportunity to embrace the Merlot well before cooking, ensuring all the corners of the meat know the characteristics of the wine. As the well-done beef is on the table for guests to have a taste, having made a good bond with Merlot, there should be no conflict between the meat and the wine. That is the perfect fit, which not only ensures that parts fit to each other, but compliment them, as the beef never would be the same without getting good acquaintance with Merlot from the very beginning.

As you have decided to give Merlot a try, which is a bold move worthy of respect, there is the next choice you should be aware of. Like many grapes, the cultivation area and climate contribute much to the taste of the grape and thus to the taste of the final wine label product. For Merlot, there are two distinctive classes here, perhaps because of its fragile nature, vulnerable to the influence from the environment. Interestingly, the specific sub-classes between cool and warm climate also reflect the spreading of the grape across the world. The old world Bordeaux Merlot differs in the taste from California Merlot. Thus fascinating contrast to bring up new life to the dinner table can be to flirt with Merlot, serve Bordeaux Merlot in California, to let the participants to feel the journey across the axis of time and taste.

Malbec

Those who have read the famous cartoon Asterix, for sure recall the episode Le Tour de Gaule d’Astérix (Tour around Western Europe). The area of Gaul does approximately cover the current France, Southern Germany, Switzerland, Belgium, Luxembourg and perhaps a bit of northern Italy and southern England. In that episode, the heroic Asterix and his fellow friend Obelix explored the particular items from each area, and one of the items picked up was the wine from Bordeaux. In the story the wine picked up has been said to be white, but nevertheless, the Malbec grape is one of the signature grapes for the Bordeaux Wine brand, from the same area in France bearing the same label. And you have it red too!

As a typical ingredient for French wine, the Malbec grape has its origin in France, however having been spread around the world and cultivated on the American continent as well. Perhaps the souvenirs for Asterix and Obelix did contain a bottle or two of wines poured from the Malbec grapes. Grapes have been cultivated in the sunny and warm regions of the world for thousands of years, and indeed Malbec is one of those varieties of grapes who love the sun and heat. The pleasant climate embraces the clusters of black grapes, producing its distinctive slow taste and dark colour. It has been thousands of years, as people in the East and later in Europe have learned to appreciate the wonders of grapes, producing even more delicious tastes and wines. And indeed Malbec has been one of those grapes that has contributed also to the health and wealth of people around the world, and thus gained the appreciation and respect of people.

Malbec is one of tens of thousands of varieties of Vitis vinifera (Latin name for the specimen of the grapes). When the classification of species was conducted, the fact that no further biological differences are found among the number  of Vitis vinifera grapes, denotes that there is something special in the variety of grapes. As most, if not all, of them are produced by using the same biological fruit, the reasons for such a variety of grapes must lie in the cultivation details, environment, and fine-grained slow process of protecting the stability of the generations of the grapes.

One of the classical themes in wine selection is to find out the best pairings between food and a type of wine. This game is a lot of fun, partly because there are no conclusive answers to the question, partly because there are good experiences and advice as in any case when it comes to the kitchen and the art of culinary. For wines based on Malbec it has been said that they go good together with meat and steaks. However, one should rather be creative when it comes to the culinary issues today, after all, the fusion kitchen is gaining its popularity worldwide and people are more and more liberal in a sense that they end up mixing flavours and cultures from around the world. Do they serve red chilled? Why not!

The one most important issue to remember when it comes to the selection of the wine and grapes is the personal effort to verify compatibility and the taste overall. Thus for the party of people visiting for dinner for example, choosing the wine to be provided is more a matter of subjective decision. To taste the food going to be offered and the wine and other drinks, and make a conclusion on the good fit. After all, it all depends on the context and participants, not so much on a fixed and static combination to be applied.

Malbec, or Cot Noir, Pressac or Auxerrois as they might call it outside of Bordeaux in France, has also grown up to be one of the major specimen in the Argentinian wine labels. Just the acres dedicated to cultivate Malbec in Argentina have been said to be the largest in the world, exceeding the acres of vineyards cultivating Malbec in France alone. Surely its distinctive dark colour and popularity among the wine labels make it good candidate for further cultivation across the world. Larger countries like Argentina can dedicate wide fields with suitable climate to cultivate the grape and to produce large volumes of the wide variety of wines based on the best grapes of the world.

Finding a good bottle of Malbec does not take much of the effort, even in the sunny and warm city of Bangkok. While the locals do more about with Whiskey, good reds are widely available across the stores. Following the creative guidance of Susy Atkins, it is time to give a taste for Malbec with some unusual combination. Most of the people connect Malbec with good steak, maybe an Argentinian one, she and many others claim and prove that there is much more to the Malbec than just being a companion to a piece of fresh yummy meat. And indeed that is the contemporary kitchen alike, without too much pressure on categories or static roles, to mix and mingle among the things which taste good and are open for exploration. Even while the sun is shining and hot, it is time to head on purchasing the most radical companion to be enjoyed, if not paired, with the welcoming bottle of Malbec. Finding good cakes in Asia can prove to be a challenge, but with a proper effort they are to be found too, despite the constant danger of heat melting the delicate chocolate cake off too early. Taking the first sip of Malbec and a piece of the quickly warming chocolate cake at first feels like not a good idea, but as the sweetness of the chocolate meets the warm sharp taste of the strong Malbec, it is all good and proved true. Like with so many things, the contrasting elements complement each other perfectly, producing the wonderful composite, leaving room for imagination while producing an intertwined composition of chocolate and Malbec grape.

With Malbec, one can easily go the easy way, it never puts down on that. But what is the secret of Malbec, is its ability to adapt to more radical combinations. Even when the skin of the grape might be thin and delicate, once poured into good wine, it holds its distinctive taste and character, with no fear of loosing, but just shining when presented together with the contrasting themes.

Grenache

While each of the old world wines might have their distinctive characteristics, and a story to tell, like Gamay does, the Grenache grape is maybe one of the most interesting ones. Viticultural processes are perhaps the ones in the world which require one thing most of all. Like the Americans send probes far and wide to look for a sign of life, so does the small seeds of the wonderful Grenache grape fly far and wide with the bees, birds and by the wind. And where do they settle down? If you have smoke, it is often said, there must be a fire. Where there are grapes growing, there must be a constant and good flow of fresh water. Perhaps  Grenache has had the privilege to enjoy one of the best sources of water, far away from its source. When tasting the wine label inhibiting mainly the Grenache grape, one can almost feel the taste of fresh minerals from the mountain. Bright and clear water squeezed out from the rock by the almighty and powerful gas giant experiencing an irregular flow of giant explosions millions of miles away, that very same water has enabled the berries to grow up and produce the unique and diligent taste and character. As the mountains are living through the seasonal cycle, melting and freezing, taking the water off the atmosphere, creating snow and ice, they release the constant flow of pure and bright water, the essential component of life. The Rhone river has its source high up the Swiss alps. Huge masses of ice have been formed during the millions of years, from the moist of the air, forming a thick layer of white cold. That very source is the essential element in the Rhone wines, which are mostly cultivated using the Granache grapes. The lucky berries end up drinking one of the best and purest sources of water, and like just wanting to pay back, they deliver the sweetest and tastiest grapes the world have ever experienced before.

Since then, the Grenache grapes have been widely spread across the globe, becoming to one of the most cultivated grapes of the world. However tasting the grapes still seems to resound the fresh mountain minerals, and maybe the health of the grape has something to do with the healing property of the Swiss Alps, who knows! Whereas some grape varieties are characteristic because of their thick clusters, vulnerable to diseases, Grenache makes a good difference. Just like the river Rhone flowing from the mountain down to the Mediterranean sea, the composition of the canopy of the grape builds up a strong and wooden structure from the base of the trunk all the way to the lovely berries, the vulnerable ones, the ones who produce the best of the wines and who need the most of the protection. With the thick and powerful, even masculine, canopy Grenache is good to grow in wide range of areas, and it is sure to keep the hold of the berries growing. The Mediterranean, the winds might become strong at times, yet there might be long periods of tropic heat and the composition of Grenache is just like designed for these circumstances.

This grape comes up with a wide range of variations, not only a black one, but Blanc, and even a Hairy one. There is even one combination of Cabernet Sauvignon and Grenache, and perhaps many more we are not aware of as of the time of writing. Where Gamay ended up in political struggles, Grenache has just been spreading around the world. To this day, it has achieved status to be  wide spread variety of grapes, yet holding its distinctive history in the downstream of pure water in Rhone-river sourcing from the Swiss Alps.

While Grenache is one of the most widely spread grapes, when it comes to the viticulture, it maybe its fate too. Too wide coverage makes it very difficult to build a distinctive identity. Indeed, Grenache has ended up supporting many grape blends, whereas the exposure of the pure 100% Grenache wine labels leaves much to hope for. This is not necessarily a bad thing, but something to take into consideration when discussing the grape and its identity. Given the special characteristics and features of the grape, perhaps it gains more popularity in the public. In any case grapes are good, even as part of the blended composition, and there is no need to expect that any of them would be identified as a distinctive entity. Yet all of them have some special features, but whether that is visible in the taste of the wine, that is another matter. Still, all of them are irreplaceable in the wholeness of the label.

Tasting the Grenache grape involves the effort to locate the wide label which provides the most in its composition of Grenache grape. Many blends use that as a bulk and to top up the taste of others, and perhaps that is the good role of Grenache. Indeed as one of the most cultivated variety, there must be some truth to that. Having gained that status must mean that the grape has a lot to offer, that despite the area or sociocultural disposition, the Grenache grape will have its say and mandate. Interestingly, at the same time, it means that it cannot inhibit the roles of rebellion and inventor. Either way, and for Grenache the game seems to be set already.

In the world of grapes, whether viticultural or oenological motivations, it is important and crucial to give up good chances for all of the berries. Not one of them is worse than any other, and as we know, all of them are actually of the very same Vitis vinifera specimen. The differences between the grapes are still enormous, partly due to the complexity of the specimen, but also partly due to the variation in the cultivation, atmosphere and production process. And one should not forget that most of the grapes are blended in the final wine labels, adding further complexity to the game. Still loyal to the genetic similarity, all of them produce similar features, however with remarkable variations in the taste of the end product. Than might have to do with the fact that the categorisation of Vitis vinifera was not done based on the taste but the biological features. Having Grenache and many other grape varieties producing so distinctive flavours means that there must be more to the classification that just a shared specimen together with environmental features.

Gamay

One of the less known grapes is Gamay, which by no means should stay behind the stage. While most of the scenery of grapes in the minds of the large public has been owned by grand old ones like Cabernet Sauvignon, there is still good room for less known varieties. Surely, Gamay will deserve its role and part in the game, raising from the beautiful eastern scenery of France. Approaching the Switzerland and northern Italy, the Burgundy region inhibits its distinctive selection of grapes and wine labels.

Producing wine and cultivating grapes is much more than just viticulture or the art of mixing tastes or designing perfect food pairings, oenology. For the ages, wine has also been an important component in the economy of the area, as the production of the wines is heavily bound to the territory, land and the local resources. There are even remarkable needs for human resources, people taking care of the viticulture, that are the bushes, cluster, grapes and all the land where the lovely berries are enjoying the sunshine, converting the energy of powerful gas giant millions of miles away into a tasty sweet fruits and further into tasty red and white for the people to enjoy. In that, the viticulture is heavily laborious and as such, tied to the national structures more than some other forms of industry. That being so, the viticultural settings will also incur some sociopolitical questions and motives. Like the telecom industry might form a base of some tiny norther country, one vineyard might be a crucial element in producing the income for a small village or even a part of the country (a French department if you wish). This being so, it is inevitable that the struggles in the circles of power will reach out to the preferences around viticulture. And this might materialise in the appearance of some privileges imposed on some grape while pushing away others, not based on any oenological reasons, but stemming purely from the sociopolitical motives.

In the similar sense, many wine labels and indeed in some case even the viticultural infrastructure and the acquired competence in the oenology both might have acquired the position of being in the interest of national interest. This one is more powerful than the industrial and economic viticultural motive, since it is bound to the narrative of the very nation, not only about the income of some specific area. Together these two can form a powerful combination of extra oenological and extra viticultural motives and clashes around the wine labels, grapes and indeed ensure the success of one, ruin another or keep minor grapes out of the knowledge and reach of the public.

In the wide array of grapes, Gamay perhaps has most of the experience on these motives. Believe it or not, Gamay is one of the grapes which were banned just due to the combination of the motives described above. Surely the form of banning of specific grape variety was bound to that time. It was back in the 14th century when the local Duke imposed a ban for the grape. Surely in modern times, the methods are different, yet motives are the same. In the annals of history it has been written that he had even personal dislikes to the taste of the grape, which were then formulated in the moralistic and repressive regulation, to gain and ensure the acceptance of the public. While the method of declaring unwanted or to be excluded as “disloyal”, immoral, out of honour and honesty, will all serve the purpose of building up privileged status for own grapes while holding the unknown and challengers away. It may be unnecessary to point out that even this Duke, Philip II, or Philip the Bold, might have had his motives to prefer Pinot Noir which today has still been reported being the dominating grape around those areas affected.

As Philip I might have had his personal preferences involved, more viable interpretation is that the grape, the lonely and innocent berries, got involved into the power struggle of the Houses but also to the building of national and regional identity politics. This is understandable, given the status the wine enjoyed at those times, playing an important role in the economy as well as the health and wealth of the population. What is moral of the story? Perhaps not that the grapes could be seen purely from the oenological or viticultural point of view, but that the issues around wines as well as other more contemporary phenomena are inevitably bound to the local struggles of power. What is sad, is that in some case the innocent berries might be lost during the manoeuvres of sovereigns, while at the same time these clashes can indeed produce some new innovations. In any case, the sociopolitical motives should be considered when studying the annals of grapes and wines.

During the times, Gamay has been more and more accessible for the wide public across the world. Yet it remains mainly unknown, as a grape but also as a historical phenomenon. The taste and character of Gamay has been said to be somewhat similar to Pinot Noir. Perhaps the similarity between the two was one of the reasons for the Duke to choose Gamay as an opponent and to push Pinot Noir instead. Today after a long time since the ban has been lifted, it is a good idea to go on and chase down your own first bottle of Gamay. Perhaps together with a good Pinot Noir give it a chance to gain the respect it was taken away for a long time. The result may be like turning down invalid court decision putting someone in the death row. Understanding how the dominant order is more or less a result of unintended consequences, lost and doomed stories, unjust and unlucky, together with a vast amount of stories of success and popularity, can become the major element when tasting Gamay together with the Duke’s love-child Pinot Noir.

Cabernet Sauvignon

Ordering a cab in a good bar might have two consequences, either you have a yellow one, or a full glass of red, waiting for your next move. Whichever happens, both are sure to send you to the next level. Becoming friends with Cabernet Sauvignon might take some time, but once you get on that friendly level, calling it “cab”, you know that you have found a lifelong companion. Some are for blondes and some for dark ones, that is sure, and the classic Cabernet sauvignon will position itself on the darker end. However, just remember, that many wine labels blend the grapes, so, what you expect as fully qualified 100% Cabernet Sauvignon might in fact consist of mostly other grapes. In fact, even when a label might state that the composition was fully Cab, that might not be the case. Similarly, when some product is stamped to be “Made in Europe”, that in practice usually means that only a certain percentage of the production is of European origin. Depending on the local regulations, that same can be the case of the composition of the grapes for a certain wine brand.

While the Cabernet Sauvignon is perhaps the most widely known grape among the global public, not all are completely aware of the details attached. Some people might even fail to grasp the relationship between the wine label and the grape variety used to produce the wine. And yet, in many cases like with some other grapes, the wine is blended with a selection of grapes, rather than just using one single grape variety, and that is the case with Cabernet Sauvignon as well. That tendency to mix grapes is however in order to achieve the best possible taste for the wine, while at the same time some wine producers might blend the grapes for the financial gain. Some grapes are more difficult to cultivate, vulnerable to wide variety of grape diseases, and thus incur more production costs. Thus blending the wine with easier grapes can benefit the wine company also financially, but what is more important, mostly because of the taste of the wine. Mixing darker grapes with softer berries, for example, can help to adjust the taste and colour of the wine as appropriate. In the Bordeaux region, France, from where the Cabernet Sauvignon became known about, it is in fact usually blended with other old world Bordeaux wine grapes.

Tasting Cabernet Sauvignon wine where it is accompanied by Shiraz, can be a pleasing experience. Together the grapes complement to each other, creating a full scale experience, where the taste of the sweet berries will echo thoroughly and intensively. All the flavours and nuances are pouring together, yet holding their distinctive characteristics. When experiencing and exploring the Cabernet Sauvignon grapes in the wine, one can almost feel like walking across the wonderful vineyard, where the loverly berries are laying down in the sun. In thick clusters tightly holding the fresh bushes, the berries together prepare the wonderful sweet taste to them, just like they knew that soon they will be part of the larger story, part of the worlds best wine labels for people to enjoy across the world.

The famous Cabernet Sauvignon can easily be called the grand old man of the grapes. Its role in the grape scene of the world is so vast and prominent, that there is no-one to challenge its role. Every wine knows Cab and Cab knows every wine. In fact Cabernet Sauvignon has a role in many wine brands, and not only because its name on the label will appeal to the large crowd of customers globally. Cabernet Sauvignon is also an important facilitator in the taste of many wine brand blends. Together with Shiraz or other Bordeaux grapes it forms the good base for many wine labels. And indeed the composition of the grapes is not necessarily a result of the classic Bordeaux repertoire, but more and more wine producers will be unbiased to explore the more radical and modern combinations.

Due to one of the distinctive characteristics of Cabernet Sauvignon grape, that is the thick and tasty skin, the resulting wine can be yummy and tasty, nothing like a watery juice. The skin full of taste and sharp nuances will create an extremely fascinating flavour to wine. That amount of tasty skin surely contributes to the ageing process of the wine. The tasty and thick skin of the grape will give the wine specific and diligent tastes which will develop furthermore as the wine will shape itself during the time. Together in a perfect concert with other grapes, the intertwined tastes will create a marvellous and magnificent symphony. As the level of alcohol is proper for the ageing process, the tannins and oils mix together with the wonderful taste of a fresh fruit, a sweet berry and the sunshine based on love and feeling of togetherness. The Cabernet Sauvignon grape is able to store the atmosphere on the vineyard, letting the wonders of the sun, sweet fruits, and happiness last and travel in time. Tasting the wine can enable one to travel in time, almost feel the light breeze among the bushes of wine, bringing the sweet taste on the tip of the tongue. One can almost hear the diligent and sensual sound of butterflies flying around, taking care of the flowers, ensuring that the next round of berries will be well seeded and fruitful.

The origin of the Cab is as interesting and fascinating as all of the other details of the famous berry. While it has been identified to be the main component in the Bordeaux cocktail of grapes, there is much more to it. Some might try to trace down the geography of the distribution process of a specific berry, and in fact in the case of Syrah that is an interesting topic indeed, and endless exploration of details which never come up with a definitive answer. For the Cabernet Sauvignon gives the ones exploring its history a completely new approach and point f view. As a combination of two other grape varieties, namely Franc and Blanc, it has been able to combine the two, creating its distinctive identity as Cabernet Sauvignon. Exploring the combination and the process of merging will feed up for the interested parties with the constant flow of material. And surely tasting the Cab will lead one to dig more details to the story out.