Eatdrink #65 May/June 2017

The LOCAL Food & Drink Magazine
everything in your mouth afterwards taste that
much more bitter, sour and astringent. On the
other hand, if you put something really sour into
your mouth, then everything after that seems
sweeter, softer, rounder and more mellow.”
But if you’re the kind of person who has the
basics down pat, and is more focused on what’s
emerging in the world of wine, Szabo has some
insight there as well.
“I would say that cool climates are hot, and
that’s true, certainly within the trade. And now
it’s trickled down to the consumer. It’s not
quite mainstream but getting there. Countries
like Canada are positioned for success, as are
producers who are way out on the far coasts
where it’s chilly, or in higher elevation sites like
Argentina. And it all comes down to lower alcohol,
fresher wines as opposed to high alcohol ‘jammy’
wines. The wines are better balanced naturally.”
However, what really has Szabo’s interest is
volcanic wines. After all, he recently published a
book on the subject, called Volcanic Wines: Salt,
Grit and Power.
“Volcanic wines, generally speaking, tend to
be on the savoury side of the spectrum — and I
take my coffee black and bitter,” he says jovially.
“I’m attracted to them for the taste profile, but
also for a number of other reasons. In volcanic
regions around the world, there are indigenous
grapes that have been preserved because of
the soil. Many are positioned on steep inclines,
which is not good for viticulture, so they were
semi-abandoned
Come sail
which
to Pelee
preserved
Island!
grapes
Explore
from
centuries Pelee past. Island There are by hundreds taking an of Island indigenous
varieties Motor that have Tour, survived cycle dirt … it roads offers and
amazing through world of the things vineyards to discover.” on a Biking
It’s not surprising, given his journey, that
Szabo still and possesses Wine Tour, the same walk insatiable up to the curiosity
and drive. Lighthouse; Not “just” a catch Master a Sommelier glimpse any of the
longer, Old Szabo Vin also Villa now Ruins, owns a stop winery at in the Hungary, local
and he bakery, continues grab to consult a glass and of write. wine at the
And perhaps one of the best-kept secrets of all
is that Pelee Szabo visits Island London, Winery Ontario while regularly. listening to
For the some past decade live music; he has been learn a a quasi-guest little history of
honour and at London enjoy Health the limestone Sciences Foundation’s and sandy
prestigious culinary fundraiser, Tastings, where
beaches of Canada's Most Southern
he holds a special pre-tasting event.
This Inhabited year’s beneficiary Island. is the Stay Impact for Fund, a weekend which
helps the or hospital a week acquire getaway! advanced Watch equipment the sunrise and
technology, and and the advance sun set new on approaches the Lake to Erie.Turn care.
“It’s one of my favourite events of the year,”
back the time and enjoy island life at
Szabo says. “Not only is it a good charitable cause,
but my a mother slower is also pace. from London. I’ve been going
there all my life and it’s like going home.”
TANYA CHOPP is a storyteller and marketing professional.
She enjoys crafting and amplifying meaningful
communications across the arts, culture, entertainment,
health, wellness, and technology industries.
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