-without question, some ofthe best value wines in the world are grown in Italy's Marche region which is locatedon Italy's east-central coast along the Adriatic
-Marche might not have the highprofile of Tuscany, but that may be why this region is still able to offerwines at bargain deals in comparison
-De Angelis's production iscompletely organic and they work predominantly with the native grapes of theregion
-their wines also provide excellent quality forvalue - super price/quality ratio
-100% Passerina
-fresh and floral with stone fruit, a littletropical fruit and minerally - a really pretty wine
-a great breakfast/brunch wine or great sippingon the patio with appetizers, salads and seafood off the grill
-Established in 2005, thisfamily-owned winery is run by a couple of sisters along with their mother.
-this area in Hungary is best known forproducing some of the highest quality sweet wines in the world, but excellentquality dry wines are also produced like this one
-elegantly intense with loadsof stony peach and pear, fresh, crisp, a savoury zippiness and mouthwatering
-family owned and organicallygrown in southern Austria, on steep sloped vineyards in an area that is bestknown for award winning Sauvignon Blanc
-but, this wine is made fromthe Muskateller grape (white Muscat)
-fragrant, dry, mineral andsavoury with melon and cucumber, white peach, apricot, Juicy and lively acidity
-this is so cool
-Charles Baker is one of the best Riesling producersin Canada
-and we need to finally dispel the myth/perceptionthat so many people still have about Riesling - that it's insipidly sweet applejuice
-Riesling is one of the greatest wine grapes inthe world - it just got a bad rap in Canada because of the sweet swill thatdominated the market for so many years
-but this is a great example of qualityRiesling that balances beautiful fresh fruit and acidity that makes the wineincredibly refreshing and gulpable
-a great winery in thenorthern Okanagan in Lake Country north of Kelowna
-this is their regular great quality Pinot Gris- just in a can
-fresh and round - nice pear fruit and citrus -also gulpable
-also from 50thParallel and it's a rose, not a white wine, but it's new as well and it's in acan and it's delicious - so I'm talking about it too
-100% Pinot Noir
-fresh with loads of cherries and strawberries,nice texture and backbone
-great for drinking on its own - but fantasticwith a wide range of foods from smoked salmon, to grilled chicken and pork tolamb
-and - also gulpable
Chayee BourrasBonarda, Mendoza Argentina
-Argentinamore than just Malbec
-soft,elegant, bright red fruit, easy drinking and fresh
-greatwith slightly spicy foods like chorizo sausages
Villa PonciagoBeaujolais-Villages Grand Cuvee, France
-light and fresh, but flavourful
-silky, fruity, a little savoury
Domaine DelianceBourgogne Cote Chalonnaise Pinot Noir, Burgundy France
-bright cherry aromas and flavours
-bright, a little earthy
-silky texture, long finish
Rizzi Barberad'Alba, Piedmont Italy
-Barbera is inherently big, lively cherry flavours, soft tannins and vibrant,lifted finish
-this wine also has great structure and incredible depth of favours andlength
-great bbq wine
EdmeadesZinfandel, Mendocino California
-lotsof cherry, blackberry, cocoa and spice
-juicyand fresh
There are so many grape varieties in the world used to make wine (well over 1000),but people tend to stay within the 5 or 6 varieties that they are familiar with. They are excluding a huge range of wines, many of which they would likely enjoy as much and, in some cases more, than the grape varieties that they restrict themselves to.
It's human nature to shy away from what we are unfamiliar with and gravitate to that which is familiar and comfortable, but if people venture out of their comfort zones, they have the ability to enhance their enjoyment from both the exhilaration of discovery and tasting a new wine that they may really like.
So just limiting to one letter, here are some very cool wines made from grape varieties that people may not be familiar with, but that they should seek out and try, that start with the letter "c":
Domaine Langlois Saumur, Loire Valley France (Chenin Blanc) $26
Palladino Gavi del Comune di Gavi, Piedmont Italy (Cortese) $34
Santa Maria la Palma Cannonau 'Le Bombarde', Sardinia Italy (Cannonau) $22
Birichino Cinsault 'Bechtold Vineyard', Lodi California (Cinsault) $52
De Martino Carignan 'Vigno', Maule Valley Chile (Carignan) $58
Finca Decero Mini Ediciones Cabernet Franc, Mendoza Argentina (Cabernet Franc) $35
Red sparklings:
Rose sparklings:
PalladinoGavi de Comune di Gavi $34
Elvio Cogno Nascetta 'Anas-cetta'di Novello $52
Bricco dei Guazzi Barberad'Asti $25
Vajra Langhe Nebbiolo 'ClareJC' $34
La Tribuleira Moscato d'Asti $24
Rizzi Alta Langa Pas DoseMethodo Classico $68
Dueto the new restrictions, people should be predominantly staying home, but thatdoesn't mean that we can't continue to support locally owned independentrestaurants in the city. Here are 5 suggestions for takeout from some of thecity's best independent, locally owned restaurants (and it's the independentsthat are actually the city's best restaurants) and I've paired each with a winefrom an independent family owned winery and all the wines retail for under $30.
Chateau Camp de la Hire Castillon Cotes de Bordeaux $24
-from the eastern edge of the region
-wine is predominantly Merlot
-bright, soft, smooth texture, nice quality fruit
-medium body and very easy to drink
-excellent value
Chateau Terrefort-Quancard Bordeaux Superior $25
-2/3 Merlot; 1/3 Cabernet Sauvignon
- rich wine black-currantflavours, but still quite soft tannins, but good flavour
Chateau Lavagnac Bordeaux Superior $28
-this is interesting as this wine is a 2010 vintage- which was a very good vintage for Bordeaux and the wine now has some age onit
-the importer actually just brought some in, soit's rare to get an aged wine like this at such a reasonable price
-.lots of red fruit, still good freshness andbalance - likely still has another several years in it to continue to age
-mostly Merlot with some Cabernet Sauvignon and alittle bit of Cabernet Franc
Chateau de Camarsac Cuvee Prestige $32
-A rich, more structured wine with a greaterdensity of dark fruit, depth and concentration
-definitely has the ability to age
-mostly Merlot with a little Cabernet Sauvignon andCab Franc
Chateau le Borderon Haut-Medoc $32
-mostly Cabernet Sauvignon with some Merlot, CabFranc and Petit Verdot
-dark and bold with dark fruit, earthy, firmstructure
-really good value
Don Aurelio Verdejo, Spain $18
-tropical fruit and floral notes, fresh and very textural - quite full and really fills your mouth with flavour
DeAngelis Rosso Piceno, March Italy $18
-Marche region on the east-central coast of Italy produces some of the best value wines in the world
-part of the reason is that the wines have not historically been as widely distributed or marketed compared to the wines of Tuscany which is directly across on Italy's west coast
-this wine is a blend of Montepulciano and Sangiovese
-it's juicy, bright, earthy and smoky with bright cherry flavours and soft juicy tannins
-an amazing value - lots of flavour without being heavy
Chateau Pesquie Terrasses Rose, France $20
-from south of France
-good rose is a default food wine
-brings the freshness of a white and the structure of a red
-made with traditional southern French varieties - cinsault, grenache and syrah
-mineral and citrus and berry aromas and flavours
-dry but ample juicy fruit and freshness and it has the ability to stand up to and compliment all the flavours on the Thanksgiving table
Pearce-Predhomme Old Vines Chenin Blanc, Stellenbosch South Africa $30
Pearce-Predhomme is a collaboration of like-minded individuals from around the globe founded with a mission to grow wines from their favorite appellations while offering an unequaled value/quality ratio for restaurateurs & wine lovers. It's a project initiated by a couple of Toronto based wine industry professionals who are now collaborating with wine producers from around the world to make these amazingly fresh and food friendly wines.
-theChenin has fresh aromas of stone fruit & tangerine, with a mouth-watering minerality. This is a texture driven wine, the intensity & weight & flavour is by the grape only - there is no oak influence at all on the wine -it's so well balanced with an incredible purity - a great example of South African Chenin Blanc.
The Owl & The Dust Devil Malbec, Mendoza Argentina $25
-new to the market
-Malbec from a high elevation vineyard site located in the shadows of the Andes Mountains
-high elevation increases the intensity of the sun during the day which allows the grapes to ripen
-but it also results in a significant drop in temperature at night creating a large diurnal temperature range which allows the grapes to maintain acidity
-and combined with great viticulture and minimal intervention winemaking the resultis a wine like this that is rich, full flavoured, with an abundance of ripe fruit, but also maintains a lifted freshness on the finish which keeps the wine bright and drinkable and also allows it to be very versatile when pairing with food
A&D LIV Rosado, Minho Portugal $23
Santa Maria la Palma Puntarosa Cannonau Rosato, Sardinia Italy $24
Chateau Pesquie Rose, France $20
Quails' Gate Rose, BC $22
Navarro Lopez Frizz Chyp Garnacha Rosado, Spain $18
Chiusa Grande Vinosophia Cerasuolo d'Abruzzo, Abruzzo Italy $26
Birichino Vin Gris, California $34
Calicantus Chiar'Otto Rosato, Veneto Italy $55
Filipa Pato 3B Sparkling Rose, Bairrada Portugal $32
Continuing the theme of independent wine producers: Aphros, Minho Portugal
-The winery is owned by Vasco Croft who is one of the pioneers of biodynamic farming and wine making in Portugal
-Born in Lisbon, Vasco thought of being an astrologer in his teens, then decided to become an architect.
-In his twenties he discovered Rudolf Steiner's philosophy (Steiner is considered the father of biodynamics), and Vasco went on to study in England, where he also discovered an interest in woodworking and furniture design
-In his thirties he had a life changing encounter with a Buddhist monk, where a bottle of wine was shared.
-Vasco took this as a personal meeting with Dionysus (the Greek god of wine) and it led him in 2003 to start a wine project in a semi-abandoned property that belonged to his family since the 17th century.
-Vasco restored the cellar and started making wine
-The rest of the property underwent major restructuring - including water management, land shaping, replanting of vines and chestnut trees
- In October of 2006, the first biodynamic preparations were put to the ground, marking the beginning of a direction that would transform both the farm and its wines.
-biodynamics is often misunderstood, but basically follows a sustainable, holistic approach which uses only organic, usually locally-sourced materials for fertilizing and soil conditioning,
-idea is to ensure the self-sustainability of the soil by using special manures and herbal preparations to enhance soil health and encouraging biodiversity to create a natural ecosystem where plants and animals integrate in their natural habitat leading to a healthier, sustainable environment without the use or need for synthetic and chemical fertilizers or pesticides
- with respect to wine, a healthier vineyard should lead to healthier, disease resistant and self-regulating vines which should lead to better quality grapes which should lead to better quality wines (theoretically - you still need good vineyard practices and a good winemaker).
-the wines of Aphros have become extremely well respected and in demand globally
-- in 2018 Aphros was named one of the Top 100 Wineries in the world by Wine & Spirits Magazine
-the winery is located in northern Portugal, so the climate lends itself to bright and fresh whites and juicy, crunchy reds
Aphros Phaunus Pet Nat Sparkling $45
Aphros Phaunus Pet Nat Rose Sparkling $45
Aphros Loureiro $35
Aphros Phaunus Loureiro $48
Aphros Vinhao $37
-the wines are fresh with a palpable electricity to them and they are different
-these are not homogenous, generic - everything tastes the same types of wines
-but they are absolutely delicious
So much of the wine culture and business involves tastings and wine events and dinners. With the inability for winemakers to travel and to hold events, how has the wine industry adapted?
-there are so many tastings and seminars being done via platforms like Zoom and Instagram live.
-Winemakers, wine educators and wine commentators from around the world are making themselves available via these platforms to keep people informed and engaged and to continue trying to work under conditions that prevent them from doing much of what they normally would be doing (ie. traveling to different markets, doing tastings and dinners, holding classes, speaking at conferences, etc, etc).
-For example, 67 Pall Mall -a private wine club in London England and the best wine bar in the world is holding online tastings with wine producers almost everyday - amazing opportunity to hear directly from the wine producers from the comfort of your own home
-the Club has even created a virtual club membership so that people who are not members of the Club can participate for a nominal cost
-anyone, including Edmontonians, can purchase a virtual club membership for £10.00 a month, which is a bargain considering that it costs several thousands of £ a year to be a member of the club
-there is a lot out there, and obviously a lot of noise as well, so people still need to pick and choose what they are going to participate in, but anytime a wine producer or respected wine professional is speaking, it is a great opportunity to learn
-I've collaborated with and am hosting more cyber tastings on Zoom with winemakers from around the world (Argentina, BC, Sicily) and they have been well receive here in Edmonton.
Coming up: Meet Your Makers Cyber Edition
May 6th -winemakers from Tantalus, Spearhead and Bartier Bros of the Okanagan BC
May 23rd - Feudo Montoni from Sicily with Fabio Sireci and Melissa Muller (author of Sicily The Cookbook) and Daniel Costa (chef/owner of Corso 32/Bar Bricco/Uccellino)
For information email g@vinomaniawines.com
Potato Chips
Old Dutch Ripple
-bubbles in general(Prosecco, Cava, Champagne)
-bubbles generally pair well with things thatare fried and salty
-in Italy, if you're at a bar and order a glassof bubbles, they will also bring you a bowl of chips
-Emiliana Organic Sparkling, Chile$24
-great value
-crisp, fresh, clean
Miss Vickie's Harvest Cheddarand Herbs
-predominant flavours -cheddar and herbs
-Pearce-Predhomme CheninBlanc, South Africa $30
-crisp, juicy, minerally
-wine would pair well with cheese in general
Nachos
-nacho chips, melted cheese,chopped up tomatoes, onions, jalapeno and banana peppers, sour cream andguacamole
-touch of greenness
-TSA Lison Bianco SauvignonBlanc blend, Veneto Italy $17
-slight grassiness, fresh, zippy, round
Charcuterie & Cheeseboard
-Winery of Good HopeMountainside Syrah, South Africa $24
-juicy fresh meaty
Sardines
-good quality sardines in acan,
-mix witha little olive oil and hot sauce
-spoon it on a triscuit
-A&D LIV Vinho Verde, Portugal$22
-linear, minerally and zippy
-sardines are from Portugal/wine is fromPortugal
Pizza
Sepp's
Relatively new and very good -amongst the best in the city
Vegetarian
Mozzarella, mushroom, redpepper, red onions, kale, zucchini, jalapeno peppers, oregano and basil.
White Fungi
Mozzarella cheese , creamsauce, button mushrooms and porcini Mushrooms, potato, Gorgonzola cheese andItalian parsley.
-Fonsalade Petit BonheurBlanc Viognier, Languedoc France $25
-texture, richness andacidity
Porco Verde
Mozzarella cheese, house madefennel sausage, kale and fresh sliced hot peppers.
Crispy Apicius
Mozzarella cheese, house madecrumbled and crispy meatballs, fresh sliced hot peppers and basil.
-Gulfi Cerasuolo di Vittoria,Sicily $45
-Blend of Nero d'Avola and Frappato
-bright, juicy and fresh
Sepp's Super Bowl specialtoday
Password: seppsdoessuperbowl
15% off pick up orders
Don't need a special occasion nor do you needto agonize over wine and food pairings
Have fun with it - everyday/anyday
Grab a pizza and a bag of chips and go with it
-I'm a believer that wineshould have the same ingredient table as food
-those labelling requirementsare the domain of the federal government, but both the Quebec and Ontarioliquor boards now include information on a wine's sugar content on theirwebsites.
-The significance of thiscannot be understated, particularly with the popularity and proliferation ofsweet red wines in the market.
-Even if we ignore for amoment the discussion of whether these wines serve a valid purpose (personallyand professionally, I don't believe that they do),
-the issue is abouttransparency and the consumer having ready access to accurate information aboutthe wines they are drinking.
-With the prevalence ofdiabetes and obesity in our society, the amount of sugar we consume should be asignificant concern.
-According to European Unionstandards, a wine is considered dry if it possesses not more than 4 grams perlitre of residual sugar (equivalent of 1 teaspoon).
Sugar information is fromthe LCBO
Barefoot Cabernet Sauvignon 9g/l - $11.99
Yellow Tail Shiraz 13 g/l- $13.99
Apothic Red 17 g/l - $14.99
Bodacious Smooth Red 25 g/l -$12.99
Comparatively, thesedelicious, distinctive, easy-drinking and affordable wines:
Navarro Lopez Old VinesTempranillo - $15.99 1.8 grams/litreresidual sugar
De Angelis Rosso Piceno(Sangiovese/Montepulciano) - $17 1.8 g/l
TSA Lison Rosso (Merlot/Refosco)- $16.99 3.4 g/l
-As consumers, it's time wetake greater responsibility for the wines we consume and the wine producers wesupport.
-but consumers can only makeinformed decisions if the information is readily available to them
-wines with a bunch of addedsugar, in my opinion, don't taste better, they aren't cheaper, they're not goodfor you and there are too many better inexpensive options that are bettertasting and are better made) that won't give you a sugar hangover
--and importantly, from myexperience and in my opinion, the producers of these wines don't care aboutyour enjoyment or health nor are they transparent about how much sugar and whattype of sugar is added to their wines - their sole purpose is to take yourmoney
-there are too many greatwine producers out there that actually care about what it is that you consuming
-take a stand - it's time weall resolve to make a choice - you can support producers that are producinggreat quality in affordable price points and that also care about the qualityof what you are drinking
-let's resolve to behealthier in our choices for - mind, body and soul
Bubblesare not just for NYE, they are for all year round, but they are a must for anyentertaining, festive occasions and for when the clock strikes midnight:
-allare also great food wines
2value sparkling
DibonCava Brut Reserve, Spain $18
-Macabeo,Parellada, Xarel·lo
-fresh,great texture, flavour and length
TenutaSant'Anna Prosecco Frizzante, Veneto Italy $21
-cleanand flavourful and bright, so well made for the price, finishes fruity andzippy buy dry
-sameprice as a well known mass produced brand, but infinitely better (La Marca is flabbysparkling sugar water -no acidity to keep it fresh)
2mid priced
RuggeriProsecco 'Giustino B', Veneto Italy $41
-grownon the hills of the Dolomites - the mtn range before the Alps in northeasternItaly
-areacalled Valdobbiadene (where the best Prosecco is from)
-elegant,floral, white peach, beautiful
-consistentlynamed one of Italy's best sparkling wines
-itis a benchmark for Prosecco
ArgyleBrut, Oregon $45
-PinotNoir and Chardonnay
-traditionalmethod
-fruit,honey and toasted brioche, vibrant, great backbone and minerally and concentratedwith a long finish.
2splurges
RuinartBlanc de Blancs Brut Champagne, France $115
-100%Chardonnay from some of the top vineyard sites in the Champagne region
-fresh,citrusy, floral, creamy texture and finishes long and mouthwatering.
BollingerRose Champage, France $120
-PinotNoir, Chardonnay and Pinot Meunier
-redcurrant, cherry and wild berries, touch of spice
-structured,vibrant, elegant, layered, complex and completely delicious
-Bollingerrecommends serving for afternoon tea
-goodfor anytime
ScapegraceGold Premium London Dry Gin, New Zealand $72
-Twobrothers-in-law from New Zealand
-spenta year sitting in bars and lounges discussing how they always wanted to maketheir own gin
-theyalong with a part time musician created Scapegrace
-madeusing a 19th century whisky still that they found in an abandoned shed
-57%but smooth, clean and balanced - alcohol does not dominate
-2018International Wine & Spirit Competition - best London Dry Gin in the world
-greatfor straight up dry martinis
KovalSingle Barrel Bourbon Whisky, Chicago $97
-Chicago craft distillery
-first legal legal distilleryestablished in Chicago after prohibition
-organic single barrelbourbon
-bourbon must be at least 51%corn
-most bourbons tend to be a combinationor corn, wheat and/or rye
-this is corn and millet,which is an ancient grain of Africa & Asia
-tropical fruit, vanilla,touch of sweetness typical of bourbon, citrus, chocolate, caramel, stone fruit
Nikka Whisky From the Barrel,Japan $65
-blend of Japanese singlemalts and Japanese grain whisky, which is blended in oak casks and then bottled
-pear, tropical fruit, vanilla,tartness, spice, toffee, caramelized banana
-complex, robust and goodbalance between the oakiness, fruit and alcohol
-a few drops of water helps itto open up and smoothen it out
Poli Moka, Italy $60
-coffee cream liqueur
-well balanced
-coffee, fresh cream, sugar,grappa
-in coffee, tea or hot water
-just on ice
-preferable alternative toBaileys and without the additives
Godet Cognac Gastronome,France $132
-an ultra-dry Cognac
-it's been created from startto finish without the use of chemicals, pesticides, or any artificialcomponents.
-In 1838 Augustin Godet, createdGastronome for the first time - ideally suited to aid digestion.
-5 generations later, the 3Godet brothers who now run the distillery make Gastronome as an organic cognac.
-floral with walnuts and darkcherry
-finish is long, elegant andexceedingly smooth
-a great example of just howgood Cognac can taste
Poli Grappa di Sassicaia,Italy $139
-grappa is made distillingthe pomace (leftover skins, seeds, etc after the grapes have been pressed)
-moonshine - -good grappa isgreat - -proper digestive
-this grappa is quite unique
-Sassicaia - one of Italy'smost famous wines
-in this instance, distillthe pomace of the grapes (Cabernet Sauvignon & Cabernet Franc) used to makeSassicaia from a single vintage
-then age the grappa for 4years and then finish in the barrels that were used to age the Sassicaia wine
-barrel aging rounds out theedges of the grappa and smoothens it out
-herbal, grassy, fruity,floral, coffee, liquorice, honey, vanilla, cocoa
-quite warming
Marolo Domenico Ulrich Amaro,Italy $67
-amaro means bitter
-it is a true digestive(after a meal aids digestion)
-first made in 1854 to arecipe by Dr Domenico Ulrich
-now produced with a slightlyrevised version by the Marolo Distillery, which is one of the top distilleriesin Italy
-contains 19 herbs, flowers,fruits and roots
-herbal and bitter, butbalanced and delicious
-many amaros are made toosweet to try and get broader appeal
-a true amaro should bebitter
-straight or on the rocks
-many bartenders are using amarosin a variety of cocktails as well
-I like it with a couple ofrocks and it really does aid digestion
Wines made fromnot-as-familiar grape varieties that match well with turkey.
Traditional match with turkeytends to be Pinot Noir and Riesling, but with the hundreds and hundreds andhundreds of grape varieties used to make wine around the world, there are somany great options, even if they may not be as familiar.
A&D Monologo Arinto Vinho Verde, BaiaoPortugal $28
-citrus, mineral, fresh, zippy, linear andprecise
-organic and sustainable farming practices
-rare to find a Arinto bottled on its own -usually blended (Avesso, Alvarinho)
Coffele Soave Classico 'Castel Cerino', VenetoItaly $30
-100% Garganega
-one of the historic families of Soave (justeast of Verona)
-highest vineyards sites in the Soave Classicozone (500-1500 ft)
-first certified organic producer in SoaveClassico
-floral, fresh apple, savoury, bright, hints ofalmonds on the finish
Elvio Cogno Nascetta, Piedmont Italy $55
-something a little special for a splurge
-Novello - historic grape
-fell out of favour (25 years ago would bedifficult to find any)
-Cogno one of the producers that resurrected
-producing the benchmark for the style(consulted with old timers in the area to get an idea of what the wine tastedlike)
-perfumed and intense on the nose
-floral, fresh herbs, citrus, and tropicalfruits
-complexity - layers and depth, but still freshand bright
-delicious and unique
A&D LIV Rose, Baiao Portugal $22
-Touiga Nacional and Vinhao
-dry but fruity, juicy and savoury
Elvio Cogno Dolcetto, Piedmont Italy $28
-vinous character
-bright, fresh, red berries, elegant, softtannins
Elena Walch Schiava, Alto Adige Italy $30
-was once the most planted grape in the region
-but a difficult grape to work with
-lighter red, but has loads of flavour
-sour cherry, elegant, juicy, fresh, creamytexture, lifted finish
Wachter-Wiesler Handgemenge, Burgenland Austria$32
-Christoph Wachter - young winemaker
-organic production
-rockstar - eastern Austria on border withHungary
-blend of Zweigelt and Blaufrankisch
-bright, juicy, tart red fruit, lip smacking
-Handgemenge means "to assemble by hand"
-fun, very well made, casual style of wine
- for the crazy partying habits of the localsin Burgenland
-small country,that historically consumed most of its production
-but Austria ispunching far above its weight when it comes to quality
-and exports are growing
-country has done avery good job of promoting its wines to the global wine industry and you willsee wines from Austria on the best wine lists in the world
-the country issmall, but it's very diverse
-most of thevineyards are along the eastern and southern borders
-the wine producersare mostly small, family-owned estates - which makes Austria, for the mostpart, the antithesis of high-volume, industrial-scale winemaking -
-alsowhy you don't see a lot of commercial advertising
-mostlyyou will find the wines in wine shops and restaurants
-andthe overall quality of Austrian wines is quite high and they are worth seekingout
-2/3of wine produced is white and 1/3 is red
-wehave to get over the perception that red is better quality than white and bigreds are the epitome of quality (it's like saying a big steak - regardless ofhow it's prepared - is always better quality than a delicate well prepared fishdish)
-forwhites Gruner Veltliner, Riesling and Sauvignon Blanc are prominent
-forreds Blaufrankisch, Zweigelt and St. Laurent are indigenous
-Iwant to focus on Blaufrankish, particularly from a producer calledWachter-Wiesler
Wachter-Wiesleris located in Burgenland - on the eastern border with Hungary
-ChristophWachter began working at his family winery in 2008 when he was just 20 yearsold
-Hetook over full responsibility in 2010, and now organically farms the vineyardsaround the towns of Eisenberg and Deutsch Schützen.
-producingwines of great finesse and focus
-hiswines are incredibly elegant, expressive, superlative expressions ofBlaufränkisch that age well, though are incredibly approachable and pleasurablewhen young
-purityof fruit, pepper, gamy, lifted and incredibly balanced
-hiswines always have a characteristic silky texture, floral aromatics, elegance,minerality and bright acidity
-thewines are seamless
'Handgemenge'Blaufränkisch/Zweigelt $33
'BelaJoska' Eisenberg Blaufränkisch $37
'RiedRatschen' Eisenberg Res Blaufränkisch $81
-theseare stunning wines, so well integrated and possess an incredible texture
-andthey are perfect examples of extremely high quality, flavourful, elegant,finessed, impeccably made wines that don't have to hit you over the head with ahammer to be considered great
-andthey age beautifully
Andvery quickly, another region we don't often think of for wines is Romania
-buthere is a killer wine
DorvenaFeteasca Neagra $40
-FET-E-AS-CANEA-GRA is the grape
-accordingto the producer there are records of this grape existing in Romania over 2000years ago
-intriguing
-nose- floral notes, mint, tart red fruit and lots if fresh herbs
-elegantsilky tannins
-anda long juicy mineral finish
-delicious,interesting and balanced
-Albertais the only place in Canada that this wine is available and a very small amountwas imported
-theseare unique, but very high quality wines
-greatopportunity to step outside the box and try something a little different thatthere is good likelihood that you will like if you go into it with an open mind
-So many different grape varieties grown around the world used to make wine
-easy to get pigeonholed into only drinking wines made from those grapes that your familiar with
-but there is so much great quality that we should try more of what we are unfamiliar with (guarantee you will find something new that you love)
Here are 6 grape varieties to try:
Chateau de L'Oiseliniere Muscadet Sevre et Maine Sur Lie 'Les Illustres', Loire Valley France 22.99
-grape is Melon
-best know as the grape in the wines of Muscadet which are grown in the western part of the Loire Valley in France, alongside the Atlantic Ocean
-zesty, refreshing, salty, lively, flinty, minerally and tasting of the ocean
-ideal with raw oysters, clams, and anything from the sea
A&D Monologo Avesso P67 Vinho Verde, Baiao Portugal $27.99
-grape is Avesso
-common in the Minho region in northern Portugal in the wines of Vinho Verde
-rarely see an Avesso bottled on its own
-while most grape varieties in this region like Albarino and Arinto tend to be quite linear,
-Avesso has a little more weight, with flavour leaning towards stone fruit and almost tropical flavours, but still finishes with this great acidity and freshness
-Miss Vickie's Jalapeno Kettle Cooked Potato Chips
Birichino Malvasia Bianca, Monterey California $29.99
-grape is most likely Malvasia Bianca
-can be confusing because there are many different types of Malvasia grapes - a group of grapes - that are generally unrelated,
-origins are Italian and can have Malvasia grapes that are white, pink or red and the various types are grown generally throughout various regions of Italy (17 different types of Malvasia) and the Mediterranean
-fragrant, musky and perfumed - smells like it is going to be sweet, but it actually is clean, dry and long
-crisp mouthwatering finish
-everything Birichino does is great- one of my favourite California wineries
Garzon Albarino Reserva, Uruguay 30.99
-grape is Albarino
-best known from northwest Spain (Albarino) and northern Portugal (Alvarinho)
-this wine is from Uruguay in South America,also some grown in California and western US
-generally citrus, floral, fresh herbs, stone fruit, mouth-watering, linear, salty
De Martino Cinsault 'Gallardia', Itata ValleyChile 25.99
-grape is Cinsault
-originated in the Mediterranean
-very common in southern France, also see in South Africa, California, Spain
-very under-rated grape that can make very charming, fresh and pretty wines
-Itata Valley in Chile - coastal climate, grape vines dating back to mid 1500s
-crunchy, red juicy fruit, fresh, bright, elegant
Schola Sarmenti Susumaniello, Puglia Italy49.99
-grape is Susumaniello
-from the southern Italian region of Puglia
-an old variety that is finding new life
-very few wines made with 100% Susmaniello
-but very much an up-and-coming grape variety in the region
-deeply coloured, ripe red fruit flavours, big lush tannins
-quite delicious and great wine for bison steaks, big meaty pork chops on the grill
G'VineNouaison Gin, France $75
-floral,citrus, juniper, ginger & spice and more juniper
-perfecton its own as a really dry martini
-greatas a G&T with a good tonic like Fever Tree
-FrenchNegroni - equal parts Campari, Sweet Vermouth & G'Vine Nouaison Gine
KovalSingle Barrel Bourbon, Chicago $97
-Koval- Chicago craft distillery
-firstlegal legal distillery established in Chicago after prohibition
-organicsingle barrel bourbon
-bourbonmust be at least 51% corn
-mostbourbons tend to be a combination or corn, wheat and/or rye
-thisis corn and millet, which is an ancient grain of Africa & Asia
-tropicalfruit, vanilla, touch of sweetness typical of bourbon, citrus, chocolate,caramel, stone fruit
OldPul-TEN-ey 15 yr old Single Malt Scotch, Scotland $125
-fromthe coastal town of Wick, which was known as one point as Europe's herringcapital
-nowknown more for whisky
-OldPul-TEN-ey is known as the Maritime Malt
-getthat sense of salty, sea air in their whisky
-driedfruit, citrus, honey, dark toffee, coffee, chocolate, spice, salted caramel, andsalinity
SuntoryHibiki Harmony Japanese Whisky, Japan $125'
-blendof a number of malt and grain whiskies
-cinnamon,citrus, stone fruit, pepper, vanilla
-quiteapproachable - not as robust as many, so a good for someone who may not be abig whisky drinker
Henriques&Henriques Madeira Boal 2000 Single Harvest Colheita, Portugal $100
-Portugal'sother fortified wine (everyone knows Port)
-Madeirais from the island of Madeira
-processto produce is different
-canage forever
-complex,aromas and flavours of dried fruits, slightly nutty
-lesssweet than port and has great freshness
-ifdad likes Port, give him a taste of this good Madeira
Italiancraft beers:
-all these beers are balanced and food friendly
-oneof the mandates of the brewers was to make balanced, food friendly beers.
-Italyhas a MicroBrew sub-category called "Birra Agricola"/ Agriculturalbeer (farm brewed beer) - is a beerobtained from a farm through the processing of their own native barley
-mustbe produced with at least 51% of the raw materials from the farms own grown andprocessed ingredients
-Therecan be no added low-cost and non-malted cereals, such as corn or rice
-andthere can be no chemical additives or preservatives.
BirraBroc 14.75
-Nano brewery - smaller than amicrobrewery (they only produce just over 5,000 bottles a year - so quite giftworthy)
-Organic farmed
-Unfiltered. Unpasteurized, Live Beer
-madein the style of a belgian blonde
-greatflavour, slightly malty, great length, and freshness
Birrificiodel Forte $9
a. La Mancina (The Crane) - Belgian stylestrong pale ale
b. Regina del Mare (Queen of the Sea) -Belgian style strong dark ale
c. 2 Cilindri (2 Cylinders)- Englishstyle Dark Porter
-Italiancraft beers (birre artigianali) are a thing
-Thetruth is that Italian craft beers remain something of an insider's secret, evenamong Italians
I just spent a couple ofweeks in Italy, tasting close to 700 wines.
The first week I wastravelling throughout Tuscany and we were able to skype from Florence.
The last few days, I was inthe city of Faenza in the region of Emilia-Romagna which is northeast ofcentral Italy (located between Tuscany - central west - and the Veneto -northeast) where I was attending the Anteprima Romagna Sangiovese event(release of the new vintage).
-In Italy, food and wine arevery regional and in each region, the wine and food relate so welltogether. But this may be even more true in Emilia-Romagna.
- in many ways the region isthe gastronomic heart of the country
- so much of what we arefamiliar with from Italy, foodwise, comes from this region
- Parmigiano-Reggiano cheese
- Proscuitto di Parma ham
- balsamic vinegar
-mortadella and other types of cured meats
-stuffed pasta (ravioli, tortellini, etc)
-bolognese sauce (tomato and ground meat sauce)
-the region also has in thecity of Modena - Massimo Bottura's Osteria Francescana which has been namednumerous times as the best restaurant in the world.
-and culturally, many famousnames came from Emilia-Romagna (for example
Luciano Pavarotti - operatenor;
Federico Fellini - filmdirector
Giuseppe Verdi - composer
Arturo Toscannini - conductor
-the city of Faenza is famousfor ceramics and the event with the release of the new vintages was held in theInternational Museum of Ceramics
-the event centered aroundthe Sangiovese grape in the region
-Sangiovese is the mostimportant grape of Italy and it is best known as producing some of the mostimportant red wines of Tuscany - Chianti, Brunello, Vino Nobile, Carmignano,etc
-but many people may notrealize that it is also the main red grape in Romagna - which is theeastern part of the Emilia-Romagna region
-part of this trip was toreally explore the wines from Romagna and see what makes the Sangiovese fromRomagna distinctive and how it differs from the better known Tuscan version
-I tasted close to 100Sangiovese wines from the region and I think the key message is that Sangiovesewines from this area are distinct and when you taste a Sangiovese from Romagna,to not expect to taste the same things as you would from a Sangiovese from Tuscanyand vice versa
The wines from the areaaren't as widely distributed and available as those from Tuscany, but they tendto be fresh with soft tannins and soft acidity, so relatively easy drinking, sothe likelihood is that we will see more of these wines as people are tending togravitate towards fresher style wines.
There is definitely a rangeof quality and styles in the region. There are some pretty rustic wines,but there is also a number of producers that I think will lead the way withrespect to bringing more attention to the Sangiovese from Romagna
-Chiara Condello
-Fattoria Zerbina
-Villa Papiano
-Giorgio Melandri - winejournalist from the area who has always been a great supporter of the area andis now making a very small amount of some very interesting wines from highelevation sites
Just a note on the 2014 Brunellos which I tasted in Montalcino, Tuscany
I tasted the new releases of Brunello(one of Italy's most famous and collected wines).
Whatpeople can expect from the 2014 Brunellos which will be released this year- 2014 was a rainy year, so the wines are not for long-ternaging, but some can be quite elegant and will be good for drinkingyounger and they actually make pretty good restaurant wines becausethey are not big and tannic when young and have some good freshness to them,so good food wines.
-lots of things in my cellarand for different reasons
-sometimes I'll have bottlesin my cellar just to see how the particular wine will age
-I have a lot of Canada winein my cellar, for example - Canada is a relatively young producer, so there isnot a lot of history to know how the wines will age - so I've stashed a randomselection to do some experimenting
-sometimes I'll put bottlesof inexpensive wines that many people wouldn't think would age, but how thewine is built would indicate to me that it might age well
-I do a lot of experimentingwith laying bottles down
-but, what I've brought hereis a selection of wines that are in my cellar because I like them and they doage well (what allows a wine to age well? Not all red. Balance betweenacidity, fruit and tannin for red and acidity is key for whites):
Philipps Muehle St GoarerBurgrheinfels Riesling Trocken 2015, Mittelrhein Germany $40
Philipps Muehle St GoarerBurgrheinfels Riesling Halbtrocken 2015, Mittelrhein Germany $40
-Riesling is often misunderstood- it does have the ability to age - acidity is key
Les Trois Mains GravesBlanc 2016, Bordeaux France $78
-Sauvignon Blanc/Semillon blend
-617 bottles produced (84 inCanada)
-1st vintage
-made by a friend
-relatively inexpensivecompared to comparable quality bottles that sell for twice the price
-unique
GD Vajra Freisa 'Kye'2013, Piedmont Italy
-Freisa is an ancient grape,one of the most closely related grapes to Nebbiolo but it is rare and fightingfor survival
-deep dark in colour - redberries, tobacco, white pepper and fresh/dried herbs
-full bodied, can be verytannic when young
-well balanced acidity
-expressive and rich wine,with a long finish
-not for the faint of heart -bold wine, but absolutely delicious
Champagne Salon 'LeMesnil' 1997, Champagne France
-well made Champagne developsmore complexity with age
-made from one grape variety(Chardonnay), from one vineyard site, from one single vintage and only made inthe best vintages
-everyone should have realChampagne in their cellar
Coffele Recioto di Soave'Le Sponde' 2016, Veneto Italy
-dessert wine - I don't keepmany dessert wines in my cellar (a few vintage ports, but predominantly aselection of bottles from small producers)
-Capezzana Vin Santo
-Bussola Recioto dellaValpolicella
-Coffele Recioto di Soave -Garganega grapes that are dried
-dried peach, white flowersand ripe pear - savory - dried citrus, dried apricot a touch of caramel
-great length and greatfreshness and balance between acidity and residual sugar - doesn't tasteexcessively sweet and will develop more nuttiness and complexity with age
-will age forever
Cabutto Barolo Riserva delFondatore Vigna Sarmassa 2003, Piedmont Italy - 3 Litre
-Nebbiolo and large formatbottle
-nebbiolo - acidity, fruittannin - built to age - good Nebbiolo continues to improve first 10-15 years,then maintains, then declines
-big bottles - age slower andmore uniformly
-big bottles are best foraging
-magnum (1.5L) - equivalentof 2 bottles
-double magnum (3L) -equivalent of 4 bottles