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Eat Drink, Journey, Issue #56 4/3/2018
April 03, 2018
Hello all,

Among Bordeaux collectors, the Classification of 1855 is a sacred text. It forever enshrined 61 wine-growing properties (out of more than 10,000) as the leading estates in the region. The key word, unfortunately, is “forever.” With several exceptions, the Classification has been unchanged for 163 years, and all the while technology and winemaking talent has been exploding. Chateau Phelan Segur is an example of an overachieving property that would likely be included in any ranking drawn up today, and with good reason: the vineyards are located in a prime area of St. Estephe, bordering Calon-Segur and Montrose. The wine is high in quality, carefully made, and affordable. People who complain about the price of Bordeaux should give it a try.

Mead is made from fermented honey, and it’s one of the world’s oldest beverages. It became popular around 2,000 years ago in Ethiopia, where it is known as t’ej. In 2009, winemaker Ayele Solomon was driving through Ethiopia’s Kafa Rain Forest and realized that forest was disappearing at an alarming rate. The traditional Kafa beehives were located in trees, but they produced a fraction of the honey that a modern frame beehive would yield. Under economic pressure, the natives were cutting down trees, driving out the bees, and eliminating their food supply. Solomon now makes honey wine in Sonoma and donates part of the profits to rebuilding Kafa.

Here are the recent posts: Almost Classified: Chateau Phelan Segur

Saving the World, One Beehive At A Time

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