Researching during a trip I took late summer with Ontario Culinary tourism and The World’s 50 Best Restaurants’ 50 Best Explores Ontario, I loved filming around Toronto/Ontario with chef Junghyun (JP) Park of NYC’s 2 Michelin Atomix and Atoboy and chefs Ignacio Mattos & Sam Lawrence of NYC’s Michelin-starred Estela. Here I am with JP tasting the best around Ontario… Read more →
Call it dessert wine if you will, icewine (eiswein in German) is definitely sweet. But winemakers prefer to call it “rich and concentrated”, an apt icewine description, which, when produced well, retains enough acidity to keep it from being cloying. Icewine’s intensity comes from frozen grapes, allowing greater flavor concentration. Unlike in Sauternes, Bordeaux, icewine is not sweet from botrytis… Read more →