James MacGuire in The Art of Eating writes "With the rich but not unusually flavorful sauce of rabbit with white wine and cream, you might drink a dry or near dry, fresh, aromatic Alsace Riesling or Pinot Gris." The other night, I cooked a rabbit for the first time. The first task was to butcher the rabbit. Rabbit - need more practice. MORE >>

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But here you go--here is the listing of LOVE Laurent Barth 2006s Love the pinot noir and the pinot gris. But right now Im an an Alsatian Pinot Gris roll. Altesse, Pinot, Mondeuse (which got the Love. But here you go--here is the listing of LOVE Laurent Barth 2006s Love the pinot noir and the pinot gris. MORE >>

In the spring of 2008 I learned that the winemaking prodigy behind Pax Wine Cellars, monsieur Pax Mahle, was leaving the eponymously named venture and striking out on his own, once again. Rumor had it that disagreements with co-owner(?) and world renowned collector Joe Donelan led to the (what may be termed in retrospect) inevitable split. MORE >>

The Domaine Bott-Geyl Sonnenglanz Grand Cru Alsace dessert wine, made of Pinot Gris (and apparently given a 98 by Robert Parker) was a deliciously sweet treat.  I went away (within Israel) for the sabbath to a friend of the family.  A wonderful woman and great cook it is always a nice shabbat when spent with her and her family.  MORE >>