Characteristics
The wine’s clear, luminous salmon pink hue is typical of Pinot Noir rosés.
The nose starts off with floral notes and opens up to aromas of blackcurrant buds.
Round on the palate with freshness and good length.
This wine stands out for its freshness and aromatic finesse.

As part of our Reserve Range, the Beyerskloof Synergy represents not only the synergy of our four red grape varieties, but all the different slopes, soils and micro-climates where they are grown. This wine combines the classic European with the New World wine styles. A wonderful partner to red meat, game, cheese and spicy foods.

Colour:
Dark purple like core with a vibrant ruby red rim.

Nose:
An abundance of sweet black currant with hits of red cherry. Classic cedar and forest floor with a timid leathery undertone.

Taste:
Opulent black fruit with a finely balanced, juicy and sa- voury mid palate. Firm yet elegant ripe tannins. A fresh acidity provide a lingering aftertaste. This wine has all the attributes of a classic Cape Blend.

Description

Colour
Brilliant salmon colour with pink highlights.

Nose
Boquet of red-fruit such as raspberry and strawberry with delicate hints of watermelon.

Mouth
Medium-bodied, rich and seductive, with classy fruit overtones.

Food Pairing
Very food versatile; will go with more foods than most wines, including lettuce, egg and potato salads, pork, curries, chinese, to name a few. Perfect, refreshing wine.

Distilled from ten natural and wild-gathered botanicals, including orange peel, lemon peel, cinnamon, and rose petals.

Premier is a big, often crowded event, but there are pockets of calm, such as the South Australian wine seminar sponsored by Doug Reichel Wine Marketing. We tasted approximately 7 wines from Cape Jaffa Wines in South Australia (300 km south of Adelaide).

The winemakers are Derek and Anna Hooper, and they planted their first vineyards in 1993. Their wines are marketed under three different labels: Southern Reef, Cape Jaffa and La Lune.

The wine seminar was a wonderful opportunity to taste and compare good wines. I was particularly intrigued to learn more about organic and biodynamic wines, Shiraz, Cabernet Sauvignon and Botrytis Semillon.

Organic / Biodynamic
Derek and Anna Hooper deliberately chose to make organic, biodynamic wines as they wanted to let the land speak through the wine. Southern Reef is their entry level wine. It is not organic and the grapes are outsourced from the general area. Cape Jaffa wines are organic and are in conversion to biodynamic; the grapes are from their own vineyards. La Lune is their top-end wine, and is both organic and biodynamic.

Organic is a fairly straightforward concept, but biodynamic farming is much more complex.

Wine Diva website describes it as “a method of organic farming that treats the ‘farm’ as an holistic organism, developing and maintaining the interrelationship of all animals, plants and soil within its own self-sustaining and self-nourishing system.

“Biodynamic viticulture seeks to bring the vineyard, and all its components, back into harmony and balance with nature. All aspects of the natural world are considered including the cycles of the moon sun and planets, so planting, pruning and feeding are undertaken using an astronomical calendar as a guide.”

We tasted a Shiraz from each of the three Cape Jaffa brands (non-organic, organic, biodynamic) and there was a noticeable difference. They were all good wines, but the Southern Reef was lip-puckering dry; the Cape Jaffa was smoother with a layer of oak; while the La Lune Shiraz was velvety and peppery.

Shiraz and Cabernet Sauvignon
Doug Reichel describes Shiraz as “all about pizzazz. Let’s party.” It’s very versatile and goes well with a variety of different meals. Cabernet Sauvignon on the other hand strides into the room and says, “You lucky people. I’m here. Notice me.” Winemakers tame its in-your-face flavour by aging it in oak, but it has less food versatility than Shiraz.

At the wine seminar, we had the good fortune to taste and compare La Lune Cabernet Sauvignon 2004 wines that had been closed with cork and that had been closed with screw cap. The wine from the bottles with cork had a more vibrant aroma with notes of chilli and cedar. The wine from the bottles with screw caps was lighter, prettier.

Shiraz is “the most widely-planted grape variety in Australia. It currently represents 40% of the total red grape crush and constitutes one fifth of all wine grape production in Australia.” (Wine Diva)

La Lune Chardonnay 2010

I’m not a big fan of Chardonnay. Either the flavour of oak drowns out the grape, or the unoaked wines are too heavy to dance in the mouth.

The La Lune Chardonnay was completely different. The aroma reminded me of honey and butter, and it tasted light and somewhat green (gooseberries, avocado) without being tart. Watch out for this one when it arrives in the stores.

La Lune Botrytis Semillon
Cape Jaffa is normally dry and windy, but in 2009 an autumn rain fell just before harvest and botrytis set in. ‘Noble rot’ set in and quickly sucked the moisture out of the grapes, leaving behind concentrated sugar. The result is a light, flowery, low-alcohol wine that is sweet without being cloying.

It’s a lovely dessert wine. The owners of Cava Secreta liked it so much, that they purchased half Cape Jaffa’s stock.

Melipal Winery, Argentina

Building its brand with honesty and pride in the people, the land, and the vines



At the Melipal winery in Mendoza, Argentina, the Aristi family is establishing their brand with a focus on quality and personal involvement.

The next generation

Ignacio Aristi is an agronomist who has always made his living from the land, watching the weather and the soil, trying to predict the harvest. But his work involved commodities. It wasn’t hands-on, and he often talked to his family about his desire to play a more active role in developing a value-added business.

In 2001, Ignacio visited Mendoza, Argentina’s premier wine-growing region, and recognized that a winery would provide an opportunity to maintain his commitment to the land while also shaping a distinctive brand that reflected his family’s values and personality.

It takes a long time to establish a winery and make it profitable, but that was okay because Ignacio was building for the next generation, his five children.

Ownership equals responsibility

I met with Irene Aristi, Melipal’s general manager, in May when she was in Saskatoon with Doug Reichel of Doug Reichel Wine Marketing Inc. to take part in Top of the Hops. She described the steps her family took to establish the winery. While Ignacio maintains overall responsibility, it is his children who are directly responsible for the winery.

Clarisa Aristi and her husband Santiago Santamaria were the first family members to move to Mendoza. At first they took care of everything that needed doing, but they are now able to focus on sales and marketing. Clarisa, Irene’s sister, is a graphic designer so she has designed the wine labels, the brochures, and the website.

Irene studied industrial engineering at university and her father hoped that she would become the winery’s general manager. She spent two years familiarizing herself with the winery, with a particular focus on the vineyards, before stepping into the top position.

It was trial by fire this past winter as the region was hit by a heavy frost and Melipal lost a great deal of fruit. Irene knew that this would have a huge impact on the people who work for the winery and their families, and her first priority was to the people. “I met with the workers, and I told them that it was going to be a hard year but none of them would lose their jobs,” explains Irene.

Although the winery and vineyard managers both have houses at the winery, Irene has chosen to live in Mendoza where she is less isolated. She can go to the gym and have a social life. But the winery is always on her mind “When I see black clouds in the sky, I’m instantly worried about hail, and I’m on the phone to the winery right away,” she says.

The land and the vines

Mendoza is a desert, and the vineyards are irrigated by canals from the reservoir. Water rights are based on hectares of production, and they are always aware that they have to conserve water. Winter snowfall determines how much water is available in the summer.

Because the climate is so dry, they do not need to apply any fungicides, so the grapes are grown organically.

The Aristi family initially purchased three properties, one of which was already planted with 20-year old vines. They planted the other Melipal vineyards themselves in 2001, 2002 and 2003. Las Nazarenas vineyard was a later purchase; its Malbec vines were planted in 1923.

Irene says that the differences between the vineyards are remarkable. They each require different amounts of irrigation, different pruning methods, and are harvested on different days.

The wine

The Melipal facility is very modern, an accurate representation of a new winery and a new family initiative. It has been specifically designed to produce small quantities of top-level wines. The grapes are picked and sorted by hand, and the tanks are small so that each batch can receive individual attention.

The Aristis had no winemaking experience, so they took a methodical, step-by-step approach. Their first wines were the Melipal Malbec and the Melipal Reserve. “We wanted to do one wine and do it really well,” says Irene.

A couple of years later they planted Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. Their Ikella brand now produces single varietal wines from each of these grapes. Single-varietal wines are very common in Argentina, so this was a natural first step, but they are now experimenting with different blends. “The Cabernet Franc/Malbec/Petit Verdot blend is amazing,” Irene says. “We’ll be offering that in the future under the Melipal label.”

The Ikella Malbec has more fresh fruit and less oak than the Melipal Malbec, making it an excellent sipping wine. The Cabernet Sauvignon is also young and fruity, but Doug Reichel commented that it had much more depth than most wines at that price point. “Ikella wines are serious wines,” he says. My personal favourite is the royal purple Merlot, and the white Ikella Torrontes with its tangy citrus notes is a refreshing summer drink.

Honest and unpretentious

I have so much respect for entrepreneurs like the Aristis who start a new business, taking a hands-on approach to learning every facet of the business. Bodega Melipal is a new winery that is building its brand with honesty and pride in the people, the land and the vines. They offer excellent wine at an excellent price, and I look forward to observing and sampling their wines as they evolve and broaden their product range. Such a pleasurable form of research!

Click Here for details, itinerary and price.

Description

Aligoté is a rare vitis vinifera variety native to the Burgundy region of France. Château des Charmes’ Aligoté is a straw coloured, medium bodied, dry white wine. It has a bouquet of citrus fruit and green apple with a crisp, refreshing finish. Estate bottled.

“This crisp and refreshing beauty delivers a generously textured mouthful of green apple and lemon sherbet interlaced with the aromas of mineral and nashi pear. It’s excellent value, versatile and delightful—pour as an aperitif, a patio/balcony sipper or pair with steamed mussels or lemon sole. 4 stars / 5.”
– Vic Harradine, WineCurrent.com, June, 2011

Food Pairing
Aligoté is best enjoyed with seafood, particularly shellfish or on its own as an excellent aperitif.

Awards
Ontario Wine Awards, 2011 – Bronze

Description

100% Syrah grape Careful ageing in specially designed 275 litre Laurus barrique contributes to a remarkable intensity and balanced.

Tasting Notes

A deep purple robe with a full appealing density. The nose opens on ripe, dark fruits aromas such as blackberries and black currants complemented by spicy notes (liquorice, pepper and cinnamon). The palate is round and mouth- filling. Smooth tannins melt away into a ripe dark-fruit structure that provides a very good length on the finish. At its best within 5 years of the vintage.

Enjoy alone and with grilled or roasted red meats, mature cheese.

Description

PAUL BOSC’S WINEMAKER’S NOTES
Our Brut is a classic blend of 50% Chardonnay and 50% Pinot Noir made in the traditional method. We bottle age this wine on the lees for a minimum of two to three years and disgorge each bottle just before it leaves our hands, the practice of “RD” or recently disgorged; a sign of quality and attention to detail on the part of the producer. On the nose it should remind you of lemon, lime and toasted bread. The creamy texture is punctuated by the fine, persistent bubbles.

MIGUEL FONTALVO’S VINEYARD MANAGER’S NOTES
The Chardonnay and Pinot Noir for our Brut are among the first grapes we pick each year. We hand select bunches right in the vineyard looking for good ripeness while still retaining high acidity. We include grapes from all four of our vineyard sites in order to help maintain the consistency of aromas and flavours in the cuvée each year.

MICHÈLE BOSC’S FOOD PAIRINGS
Good sparkling wine is one of those wines that will pair with just about anything; from popcorn (a personal favourite) to the most elegant canapé. Take a leaf of Belgian endive, add a tablespoon of Fifth Town’s Maple Bagel Chévre and garnish with Grimo’s heartnuts and a drizzle of local clover honey.

Father and Son team: Winemaker Jose Armindo Monteiro de Matos (right) and son, Nuno

When Nuno, the son of a small wine producer just north of Lisbon (Alentejo region), approached me with their Terras de Paul White and Terras de Paul Red, I was intrigued. Using their own 40 hectare vineyard for the grapes, their red (2006) was matured for 12 months in oak barrels, and their white was a delightfully full, new-to-me flavoured experience……make this one your summer white.  And the prices were crazy low for the quality!  No wonder wine columnist, James Romanow (yes, Saskatchewan’s very own Dr. Booze) labelled the Terras de Paul, the province’s best value wine.

In front of a 15th century cathedral, a monument to this Portuguese 13th century hero – celebrated for beating off the Spanish invaders, near the home town where Terras de Paul is bottled and packaged.

Terras de Paul white ready for shipping.

The search continued and continues.  We found olive farmer and winery owner, José Duarte’s Quinta da Esperanca 2005 from the Alentejo region (double Gold medal winner in Germany and Montreal), and from the famous Port producing region of Douro, DFJ’s Vega 2007.

The world is bigger than Cabernet Sauvignon

Start trying to pronounce and get acquainted with some of Portugal’s star grapes, like the red Touriga Nacional and Touriga Franca, and whites like Antao Vaz and Verdelho.  There’s a world of exciting flavour profiles in quality Portuguese wines.  And the beat-up Euro means that you are getting amazing value – prices often dropping on these wines every month.

Enjoy.

Doug Reichel

Vega Douro Vineyards

Depending on the grape characteristics and winemaking style, dry white wines will probably have higher levels of acidity often leaving a slightly more crisp feel in the mouth vis-a-vis an equally acidic wine with more residual sugar.  This fruity, crisper characteristic is the very quality that partners so nicely with various natural oils used in cooking (e.g. olive, butter, canola, etc.). So, for example, a quality Sauvignon Blanc acts with naturally oily foods a bit like a squeeze of lemon would act on a freshly served battered fillet of fish, helping add and accent flavour while gently cutting the oils.

For maximum enjoyment of your white wines -dry or off-dry, chill them thoroughly.  Smell, sip and savour.

Doug Reichel

Usually, the drier the wine region, the more likely it’s going to create rich, full flavoured variations which countless consumers come to associate with Australian red wine. However, Australia likewise offers cool climatic temperatures nicely acceptable to red types which in turn produce lighter and more sophisticated red wine varieties.

The world’s classic top quality red grape styles happen to all be found in abundance in Australia. Cabernet Sauvignon has got numerous organic “homes” amidst Australia’s wine regions. The well-known Coonawarra terra rossa soils have created excellent Cabernet Sauvignon for more than a hundred years, whilst a couple of locations can compare with Western Australia’s Margaret River Cabernet Sauvignon for pure stylishness.

When it comes to much cooler areas the difficult grape Pinot Noir fits in effectively, whilst the extremely versatile Shiraz, expresses itself incredibly in nearly all but the coolest areas. Quite a few associated with the milder local climate regions are usually home to that unconventional and superb speciality wine, sparkling red Shiraz.

Hardly any other grape offers such a exclusively Aussie personality as Shiraz. Many may try to reproduce it, but the vast majority of the world’s wine makers will not duplicate the mulberry, spicy, kind of ‘wild’ flavour that can only be Australia’s very own.

Shiraz (the identical grapes as Syrah in France’s Rhone Valley) was initially just one of the earliest vine varieties to land within Australia in 1832. So suited was it on its brand new turf that plantings prospered and it wasn’t long before the nation wide population began to take it for granted. Even so, from the nineteen-eighties most people had begun to be aware of precisely how extremely versatile this could be, its appeal changed dependent on the actual district in which it was initially grown.

Every single type surfaced from exquisite, peppery cool local climate styles (Heathcote within Victoria) to much more intensely flavoured spicy types of Coonawarra and Margaret River to strong and minty (Clare Valley), sweet and chocolaty (McLaren Vale), muscular, and ripe-fruited (Barossa), and leather and rich (Hunter Valley).
Shiraz, has ordinarily been blended with Cabernet Sauvignon in both cool and warm parts of the country  and can be blended with Grenache and Mourvedre in warm environments.

Lately, with the availability associated with elevated plantings of Viognier in Australia, wine-makers have much more often blended Shiraz Viognier combinations. Typically, Shiraz Viognier blends have a very perfumed aroma and smoother tannins which make these kinds of wines ideal to enjoy while young.

Originating in German soil today Riesling is Germany’s leading grape variety, known for its characteristic “transparency” in flavour and presentation of terroir, and its balance between fruit and mineral flavours. In Germany, Riesling normally ripens between late September and late November, and late harvest Riesling can be picked as late as January.
Three common characteristics of German Riesling are that they are rarely blended with other varieties, hardly ever exposed to commercial yeast and usually never exposed to oak flavour (despite some vintners fermenting in “neutral” oak barrels). To this last item there is an exception with some vinters in the wine regions of Palatinate (Pfalz) and Baden experimenting with new oak aging. The warmer temperatures in those regions produce heavier wines with a higher alcohol content that can better contend with the new oak. While clearer in individual flavours when it is young, a German Riesling will harmonize more as it ages, particularly around ten years of age.

Notes on Longevity & Noble Rot

Riesling wines are often consumed when young, when they make a fruity and aromatic wine which may have aromas of green or other apples, grapefruit, peach, gooseberry, honey, rose blossom or cut green grass, and usually a crisp taste due to the high acidity. However, Riesling’s naturally high acidity and range of flavours make it suitable for extended aging. International wine expert Michael Broadbent rates aged German Rieslings, some hundreds of years old, extremely highly. Sweet Riesling wines, such as German Trockenbeerenauslese are especially suited for cellaring since the high sugar content provides for additional preservation. However, high quality dry or off-dry Riesling wine is also known to have not just survived but also been enjoyable at an age exceeding 100 years.
The townhall of Bremen, Germany, stores various German wines, including Riesling based wines, in barrel back to the 1653 vintage.
More common aging periods for Riesling wines would be 5–15 years for dry, 10–20 years for semi-sweet and 10-30+ for sweet versions.

The most expensive wines made from Riesling are late harvest dessert wines, produced by letting the grapes hang on the vines well past normal picking time. Through evaporation caused by the fungus Botrytis Cinerea (“noble rot”) or by freezing, as in the case of ice wine (in German, Eiswein), water is removed and the resulting wine offers richer layers on the palate. These concentrated wines have more sugar (in extreme cases hundreds of grams per litre), more acid (to give balance to all the sugar), more flavour, and more complexity. These elements combine to make wines which are amongst the most long lived of all white wines. The beneficial use of “noble rot” in Reisling grapes was discovered in the late 18th century at Schloss Johannisberg. Permission from the Abbey of Fulda (which owned the vineyard) to start picking Reisling grapes arrived too late and the grapes had begun to rot; yet it turned out that the wine made from them was still of excellent quality.

It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and umami. The wide array of fruit, earthy, floral, herbal, mineral and woodsy flavor perceived in wine are derived from aroma notes interpreted by the olfactory bulb. In wine tasting, wine is often smelled before being drunk in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a “pleasant” smell as opposed to odor which refers to an unpleasant smell or possible wine fault. The term aroma maybe further distinguished from bouquet which generally refers to the smells that arise from the chemical reactions of fermentation and aging of the wine.

In professional wine tasting, there is generally a distinction made between “aromas” and a wine’s “bouquet” while in casual wine tasting these two terms are used interchangeably. An aroma refers to the smells unique to the grape variety and are most readily demonstrated in a varietal wine–such as lychees with Gewürztraminer or black currant with Cabernet Sauvignon. These are smells that are commonly associated with a young wine. As a wine ages chemical reactions among acids, sugars, alcohols and phenolic compounds create new smells that are known as a wine’s bouquet. These can include honey in an aged Sauternes or truffles in a Pinot noir. The term bouquet can also be expanded to include the smells derived from fermentation and exposure to oak. In Burgundy, the aromas of wines are sub-divided into three categories-primary, secondary and tertiary aromas. Primary aromas are those specific to the grape variety itself. Secondary aromas are those derived from fermentation and oak aging. Tertiary aromas are those that develop through bottled aging.

The sense of smell and detecting the aromas in wine is the primary means through which wine is tasted and evaluated. Prior to tasting the wine, wine drinkers will often smell the wine in the glass. Large bowl glasses with tapered openings, some of which are specifically designed to enhance aromatics of different wines, can assist in capturing more aromatics within the glass for the drinker to detect. Wines served at warmer temperature will be more aromatic than wine served cooler due to heat’s ability to increase the volatility of aromatic compounds in the wine. Swirling, or aerating, the wine will introduce more air molecules into the wine which can capture the aroma molecules and carry them up to the nose. Some subtle aromatics can be overwhelmed by more dominant aromatics that arise after swirling, so most professional tasters will sniff the wine briefly first before swirling. The closer the nose is to the wine, even right inside the glass, the greater chances of aromatics being captured. A series of short, quick sniffs versus one long inhale will also maximize the likelihood of aromatics being detected. The human nose starts to “fatigue” after around six seconds and so a pause may be needed between sniffs.

1. Aged Wine is Better than Young Wine
Not all wines require aging. In fact, many wines are intended to be drunk young and they do not require aging. Typically, red wines that have high tannins are the only wines that require aging. There are also some white wines that will benefit from aging, such as Rieslings, but in general they are intended to be drunk young as well. There are also those wines that taste worse after being aged and those that will not change much at all.

2. Red Wine Should Never Be Chilled
There are some light reds such as the Beaujolais that will benefit from being chilled. Beaujolais Nouveau is the first wine that is made from each year’s harvest. The wine was originally made for the workers of the winery, but the wine quickly spread in popularity to local bistros. There are several festivals that are held around the world that celebrate the wine’s release.

3. “Reserve” Wines Are Top of the Line
On American labels, “reserve” has no true meaning and is used at the discretion of the winemaker. The term is often used to designate a special wine, although the reputation of the vineyard will often have an effect on the quality and price of the wine.

4. Wines With Sulfates Will Give You a Headache
Sulfates only cause headaches in about one percent of the population and this tends to be those who suffer from asthma. Sulfates are naturally present in wine and sulfur is abundant in various forms in all living things. Sulfites are used as a preservative by winemakers worldwide and only the United States notes the sulfite warning on the label. The amounts of added sulfites are small and all whites will have more than reds.
There are several other reasons that you may be having a headache. These causes may be:

• Histamines: Histamines cause the blood vessels in your brain to dilate and are higher in red wines than whites. They are found in aged and fermented foods.
• Tyramines: Found in cultured foods such as cheese and yogurt as well as ferment foods such as wine, dark beer, soy sauce, chocolate and a few other foods. Tyramines cause your blood vessels to constrict.
• Congeners: These are organic compounds that are found in the by-products of the fermentation process and give wine its flavor. When they enter your blood stream, the immune system recognizes them as poisons and releases cytokines to eliminate them. These are more prevalent in red wines.
• Prostaglandins: These are naturally occurring in your body and are pain producers. The dilation of the arteries triggers their release. They may also be responsible for migraine headaches.
• Sensitivities to Elements in Wine Production: Some people are sensitive to certain types of wood while other are sensitive to the chemicals that are used in a particular area.

5. All German Wines Are Sweet
There are a variety of German wines and they range from dry to very sweet like wines that are produced in various other countries. If you see “trocken” on a German wine label it means “dry.”

6. Screw tops Are a Sign of Cheap Wine
More and more wineries are using screw tops so that they may avoid cork contamination of their wines. Don’t be surprised if you find a high dollar bottle with a screw top.

7. Wines Should Always Breathe
Allowing a wine to breathe is generally only necessary for those wines that need further aging. Breathing also allows the wine to be exposed to air and to soften the tannins.

8. All Wines Have the Same Amount of Alcohol
The level of alcohol in a wine depends on the amount of sugar that has been converted during fermentation. There are also wines that have been fortified with alcohol to raise the alcohol content.

9. The More a Wine Costs, the Better It Is
The price of a wine depends on numerous factors. The land of the vineyard, the price of the packaging, the types of grapes that are used, how the wine is aged and the reputation of the winery or winemaker all have an effect on the price of a bottle of wine. You may find a fairly expensive bottle of wine and think that it will be good when in fact you wish you hadn’t spent so much on it.

10. Zinfandel is a Pink Wine
Zinfandel is actually a red grape, but the name has become very popular due to the blush wine, the White Zinfandel. There are several good red Zinfandels.

Although position is important when storing wine, temperature is the most important storing factor overall. Even though you may not have the ideal conditions for storage, you should always have the optimal level of temperature. The temperature when storing your wine is very important, as it affects the overall quality, flavor, and longevity of the wine. Most wines need to be stored for long periods of time, which is why the temperature is so very important.

The temperature for storing wine should always be between 50 and 65 degrees F. When stored in this range, the wine will develop quite nicely. In the days before refrigeration, wine was stored in underground cellars and caves. When refrigeration came along, it quickly became the easiest and most preferred way to store wine, as it allowed you to maintain the same desired temperature.

In this day and age, science plays a major role with wine making. Science has proved over the years that aging is actually a chain of chemical reactions that occur over time. Depending on the temperature, the chemical reactions can either be good or bad. Chemical reactions all have unique energy factors that need to be met for each individual reaction to happen. If the temperature isn’t right, the chemical reactions in the wine won’t occur.

If wine is stored in direct sunlight or in a hot area, the increase in temperature can result in a chemical reaction that can damage both the flavor and the quality of the wine. Wine that has been damaged from heat will normally turn brown due to the oxidation. When this happens, the flavor and quality of the wine won’t be any good. Wine that is damaged from heat loses all of it’s flavor and color, making it virtually impossible to drink – or sell.

Colder temperatures on the other hand may slow the aging process, although it can also prevent the wine from getting the chemical reactions it needs as well. Lower temperatures may not affect the quality or taste of the wine, although it isn’t recommended. All bottles of wine, until they have been opened, should be stored in a location with a temperature above 50 degrees F. This way, the wine will be in the proper temperature for storage and able to get the chemical reactions it needs.

You should keep any open bottles in your refrigerator, as the average temperature is normally 41 degrees F. You shouldn’t keep bottles that you haven’t opened in the fridge, as the temperature is much too cold. If you follow the above tips when storing your wine, you’ll find the taste to be spectacular. Storing wine will always raise the value and add to the taste – providing you store it the right way.

Some Great Wines in Saskatchewan, begging to be put away in your cellar:

Selbach Riesling Spätlese (Bernkasteler Kurfuerstlay)

Available At: MLCC Stores
Use Product ID#: 9541
Vintage: 2007
Region: Mosel, Germany
Grape Variety: Riesling

Price: $14.42

Special Reserve Don Amado

Available At: MLCC Stores
Use Product ID#: 2026
Vintage: 1999/2003
Region: Cachapaol Valley, Chile
Grape Variety: Cabernet Sauvignon, Merlot

Price: $39.82

Diesel Pinotage

Available At: MLCC Stores
Use Product ID#: 11109
Vintage: 2008
Region: Stellenbosch, South Africa
Grape Variety: Pinotage

Price: $80.04

How do you pick your wines? Do you simply wander up and down the aisles in your local store, picking up a particular bottle if it looks nice and sounds good? Do you take recommendations from friends? How about taste testing some whenever you see an opportunity to do so? Or perhaps you buy wine according to a good wine review?

In truth there are plenty of ways you can find new wines to add to a growing collection. You may have old classics you continually return to but it is good to find new tastes as well that you can enjoy just as much.

One way of finding out about new wines (and even older ones you may have missed previously) is to read a wine review. This is a good way to find out what a particular wine might be like before you buy it, and also to discover new possibilities on a regular basis.

But there are so many reviews out there. How do I know where to start?

It’s a fair question for sure. It’s a good idea to have some kind of starting point, and this can often be a simple question of whether you are looking for red or white wine. By narrowing down your options like this you will automatically find it easier to locate the best reviews for your needs. This is especially true when searching for reviews online. For example you can visit the search engine, type in ‘wine reviews’ and add +red after it if you want to focus on red wines. This works for white wines and also for rose and any other specific wine you want to look for.

How can I trust any particular review?

The thing about reviews is that they are the opinions of just one person. So you might find it worthwhile to look for several different reviews of the same wine if you have one in mind in particular. You can then scan them all and form your own opinions based on what you have read.

You can read reviews of particular wines in different places too. For example you should take a look on any websites that deal with wine, because they may have reviews there that you can read. Some people who have a passion for wine have their own blogs that they write on frequently as well, and these can provide you with more information to go on too.

Can I learn more about wine by reading a wide range of reviews?

You certainly can, and this is one of the plus points for doing it. You will be able to discern the key points about a particular wine simply from the reviews, and it can help you find new and better wines to taste as well.

In fact, reading a wine review from time to time can be quite an enjoyable experience – almost as enjoyable as drinking the wine itself!

Our Spring Recommendations:

Only a wine enthusiast can understand the importance of wine glass ware. The quality of glassware can greatly enhance the wine experience from bad to good or vice versa. Bowl, stem and foot are the three parts that make up a wine glass. You have to choose wisely, while purchasing a wine glass, as the shape and quality of the glass reflect upon the quality of the wine. It is widely believed that people give more attention to the glasses than to the wine. These days the wine glass has emerged as a status symbol, just like Rolls Royce is in the world of automobiles. Before using a wine glass, one must know the correct way of handling a glass. The wine glass is one of the most delicate pieces of stemware. As there are different kinds of wine, so are the proper ways of handling each of them when in a wine glass. The most common way of holding a wine glass is by its stem, which should be tucked in between the fingers. A wine glass in never held from the bowl (except with red wine) because when the bowl of the glass comes in contact with the skin, the body heat gets transferred to the wine and slowly erodes the aroma and the taste.

The materials of a wine glass are equally important, because they have an affect on the temperature of the wine almost instantaneously. Drinking from a wine glass made from fused or cut glass, isn’t a pleasurable experience. The reason being, that such types of glasses interfere with the flavor of the wine, as well as create a rough thick lip (part of the glass where the wine is sipped from). However, glasses made from blown glass are widely accepted by casual wine drinkers, as its lip is slim and smooth. Another material used in the manufacturing of wine glasses is ‘Lead Glass.’ The result is a high quality wine glass, which is cherished by the elite of the wine drinking community.

Another factor that affects the quality of a wine glass is its shape. The shape of the wine glass preserves the wine’s aroma as well as its taste. The shape also helps position the glass in the most optimum way, so as to direct the flow of the wine in a suitable manner. Gulping or taking big sips from a glass of wine is considered atrocious. A very important part of a wine glass is the ‘stem’. When holding a wine glass, its always the stem of the glass that should come in contact with the hands. This prevents warming of the wine due to body heat. The stem also prevents smothering of the bowl with fingerprints, thus keeping the texture of the bowl intact.

In all, there are three main categories of wine glasses:

Red Wine Glasses: The characteristics of a red wine glass are its round shape and a wider bowl. In case of the red wine, a person can hold the glass by its bowl, because the red wine is always served at room temperature. Therefore, there is no risk of the wine getting spoiled.

White Wine Glasses: These glasses are a bit narrower than the red wine glasses, so as to retain the wine’s temperature. They also have a slightly straightened sides.

Champagne Flutes: Commonly known as champagne glasses, they are very slim in size and have a long stem with tall narrow bowl at the top. Champagne is often sparkly (due to the presence of carbon-di-oxide) in appearance and in order to preserve this characteristic and prevent it from dissipating they have tall, narrow bowl. These types of glasses or flutes are used on special occasions only, like weddings, award ceremonies and black tie events.

Always remember, wine glasses are equally importantly as the wine they serve. It’s an intricate ballet of style, taste and panache. A wine glass has the capability to change the entire experience of wine tasting. An impeccable wine has to be served in an exquisite wine glass.

Looking for some wine to try this with…

Description
A full-bodied Cape blend with an intense dark claret colour. A wine with loads of sweetberry and dark fruit flavours in balance with new French oak. This wine is big in structure yet has supple, strong tannins for middle as well as a long aftertaste. A wine that will age well in the bottle for 12-15 years. Ideal match with game dishes, red meat, pork and spicy foods.

Vinification
Grapes were hand picked at optimum ripeness. The wine was made in open fermenters and was on the skins for 4-5 days at an average temp. of 26ºc. Punching of the cap was done every 2 hours to extract good colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks the wine aged in 100% new french oak for 21 months. The Faith blend is a barrel selection of the best wines of the 2007 vintage in the Beyerskloof cellar.

Description
A deep dark red colour. A rich bouquet of black berries, dark cherries, prunes and cedar oak. A complex Pinotage with excellent balance between fruit and oak. The wine that will age well in the bottle for at least 10 – 15 years.

Vinification
4 days in open fermenters where the cap was punched by hand. Fermentation temperature was between 26 – 28°C. After malolactic fermentation in stainless steel the wine is matured in 100% first French oak barrels for 19 months. After maturation only 20 barrels are selected for this wine.

“Truly humble farmer artists”

“I didn’t know wine could be so profound”

When you enjoy a wine, you want to know about it, so Doug set out to find the people behind the Rozendal wine. When Doug set up his own company, he started importing Rozendal wine and Saskatchewan is now the only jurisdiction where it is available. Wine marketing in Canada

Saskatchewan Doug’s first task is to find the wines he believes are worth importing. He then has three separate sales roles. First of all, he must present the wines to the buyers. Until recently, the Saskatchewan Liquor and Gaming Authority (SLGA) was the only buyer, but the market has now been opened up to include two specialty stores – Cava Secreta in Saskatoon and Willow Park in Regina.

If the government accepts the wine, Doug moves on to his second sales role: convincing as many as possible of the 79 government store managers and franchisees to stock his wines. The stores are chronically short of space, so this can prove challenging.

Finally, Doug needs to promote his wine to the restaurant and hospitality industry and the general public. “I’m not a salesperson,” says Doug. “I’m a teacher and promoter. It’s very fulfilling to do a wine and food evening, to talk about the grapes and the winery, and see how the wine works together with the food.” Locally owned and operated Doug prides himself on being headquartered in Saskatchewan and on bringing in wines that are not available elsewhere in Canada. Doug says that there are about 30 resident wine representatives in Saskatchewan as compared to 250 in Alberta. All but a handful are employed by large, out-of-province companies. “Many of them have money and are now dabbling in wine,” Doug says. “I don’t come from a position of wealth. If I don’t sell wine, I don’t eat.” Looking ahead Doug does not expect to expand his portfolio much beyond its current size. He hopes, however, to introduce a wine from Burgundy in 2011, and he wants to pursue some additional Italian wines. “Italy is the top world producer, and I only carry 3 or 4 Italian wines,” Doug says. “They have the history and the variety. Their approach to winemaking is so life-friendly.”

Studies Show Red Wine Can Help Prevent Heart Disease

By Keith Watt, Morning Bay Vineyards

I am not a doctor or a medical researcher. Therefore this is just one person’s opinion. But I think wine is good for you. In fact it might be one of the healthiest foods you can put in your body.

A few warnings: First, alcohol is a preservative. That means it kills bugs in any substance in which it is found. That’s because it is poisonous. So enough alcohol will kill you. We also know that chronic high consumption of alcohol is bad for the health in many ways. Addiction is a downward spiral that leads to job loss, family loss, and, eventually, death. It’s called too much of a good thing. We also know alcohol is a carcinogen, that is it causes cancer in mice in sufficient doses.

That’s the bad news. How do you react to that? You might think that not drinking at all would be the safest response. But you might miss out on some of the many health benefits that moderate alcohol consumption can bring. A more prudent response might be to be selective about what you drink.

And beyond preference, from a strictly health point of view, it’s clear that the best way to get your alcohol is in wine. Spirits are too strong with 20 to 50% alcohol. The pressure of that much booze is very hard on your liver. And if you choose to dilute it with other drinks–pop, for instance–you run the risk of other health challenges such as diabetes. On the other hand, beer involves the intake of quite a few calories to get the same amount of alcohol, endangering your health with the prospect of obesity.

You see where I’m heading. Unless you have a severe allergy, the healthiest way to get your moderate amount of alcohol is to take it in wine.

How much is “moderate?” Canadian guidelines suggest 10 to 14 5-ounce glasses per week is the maximum for health, depending on your weight. International guidelines differ. In Australia, where they take their drinking seriously, the government recommends a limit of 18 to 21 drinks per week, or 2 to 3 per day.
However there is lots of evidence that government guidelines are too cautious. Consider the “French paradox,” where wine consumption is about 60 liters a year per capita. That’s 80 bottles for every man, woman and child in the country. If you consider that about half the population isn’t drinking, and that this only measures wine consumption, that means there is a whole lot of drinking going on, yet France has one of the lowest incidents of heart disease in the world, despite a diet rich in butter sauces and other artery-clogging substances.

What are the French on to then?
Certain things are known about the health effects of alcohol. First, alcohol thins the blood, which improves circulation. That leads to improvement in heart health because it doesn’t have to pump as hard to circulate blood. It also has been shown to be an effective deterrent to dementia because improved circulation gets more blood, and oxygen, to the brain.

In addition, because alcohol is poisonous, as we mentioned above, taking wine with your food leads to fewer gastro-intestinal problems because the alcohol kills any strange bugs you might take in with your food. This is also true with the acidity in white wine. In fact some researchers suggest that if senior’s homes served their occupants a glass of white wine with their meals there would be much less influenza.

Red wine really comes into its own in the realm of cancer prevention. The latest studies identify several compounds in fruits and vegetables which fend off some forms of cancer. These are know as anti-oxidants. The super-heavyweight of these compounds is something called resveratrol. This compound is sometimes considered the Fountain of Youth. It has been shown to improve skin tone, reduce cholesterol, fight inflammation, and fend off cancer. Resveratrol is found in red and orange fruits and vegetables, with the redder the better. Hence red wine, because of its rich red colour, contains one of the highest levels of resveratrol of any food. And an added note for Canadian wine drinkers: because Canadian red wines are grown at among the highest latitudes in the world, they have up to three times the resveratrol as wines grown at more southerly latitudes.

If wine is so great for us, why haven’t we heard more about it? Because until the 1990s, public consciousness about wine was dominated by the attitudes of Prohibition (which, by the way, never happened in Europe). When the Prohibition movement hit mainstream North America at the turn of the century, it hit a society whose attitudes to alcohol were shaped by the “saloon” culture of the 1800s. During that time men drank rotgut whiskey usually distilled in someone’s backyard. They drank all day and the subsequent violence and lawlessness that ensued convinced many that alcohol should be prohibited. Thus prohibition became a cause to support, mingled as it was with the move to get women the vote. And together with the puritannical streak that has always flowed through American popular culture, it’s easy to see how rum came to be the “demon.”

Meanwhile in Mediterranean cultures, wine consumption continued unabated, giving us the two classic models of alcohol consumption: the Northern European and Southern European alcohol culture. In the North, and in the North American West, alcohol was consumed as spirits, usually without food. The result was public drunkenness and mayhem. Meanwhile in the Mediterranean societies, wine was consumed with every meal, even by the very young who drank their wine diluted with water. Even today public drunkenness is regarded with distain by the general public in Mediterranean cultures. Not so in Northern European countries.

So you can see how the Prohibition movement arose out of the attempt to change alcohol behavior from binge consumption and violence.

All this is fairly technical. It doesn’t take into account the multitude of lifestyle improvements wine can make. Wine stimulates appetite, leading to better weight maintenance. And because wine is a high quality food it motivates one to eat better quality food. You don’t pair wine with Macdonald’s. Finally, and perhaps mosy important, wine encourages good spirits, fellowship, laughter, singing and dancing. No one’s done a study on the positive benefits of those things but it’s fair to assume they MUST be good for your health.

Description
It’s a great wine, delicious combination of two excellent Portuguese grape varieties. Intense forest fruit flavours with dark chocolate notes in an appellative combination, rich, with a tasty , intense and long f inish.

How to serve
Excellent with food or by itself. Try with red meat, game and cheese dishes.

Vinification Method
Classic fermentation method, involving selective extractive enzymes, which are compatible with the active dry yeasts. Fermentation up to 30o C in the first 2/3, and lowering down to 20o C during the last 1/3. During the whole fermentative process, pumping over 2 times per day , using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Ageing
Wine is aged in French of Allier oak barrels of 225 Lt from Seguin Moreau for 5 months.

Description

Vinification

Direct pressing, fermentation at low temperatures.

Characteristics
Dark ruby color. Expressive pinot noir nose with aromas of cherries. A balanced approach with delicate tannins. This wine is pleasant and quite fond, a very modern wine.

Our serving suggestions
Accompany cold meats, grilled meats and white meats. The ideal temperature is 12 to 14 ° C. After serving the wine, give it some time to release its aroma and taste.

Description

Vinification

Direct pressing, fermentation at low temperatures.

Characteristics
Salmon pink in colour with silver highlights, clear and brilliant.
Floral nose (rose) with fruity notes (pear, redcurrant).
Clean attack, round on the palate with marked flavours of pear.

Our serving suggestions
Why not associate colours by serving this wine with salmon terrines with tangy, fennel-scented crème fraîche. This wine may also be served with a gizzard salad dressed with balsamic vinegar, deli meats, grilled meats and fish, or duck à l’orange with sherry vinegar.

As the organic movement grows, there is pressure from environmentalists and increasingly choosy customers to know exactly what goes into their food and drink before they purchase it. Organic wines have previously been accused of being dull, and most of the world’s “best” wines have long been produced in a far from organic way.

The place to start when talking about organic wine is to decide exactly what the term “organic” means to you.
Organic wine is made without the use of synthetic fertilisers, herbicides, pesticides or fungicides. It is also vacant of artificial preservatives or colourings, which may be added to non-organic varieties.

But why go organic? It is thought that many of our foodstuffs have been tainted with chemical build up through the use of non-natural pesticides or fertilisers on the plants they grow and that your body could be affected by consuming them. The build-up of these chemicals, it is claimed by environmentalists, have the potential to cause long-term health problems or could contribute to developing allergies. There is also the question of chemicals from treated crops going into the ground and ending up in drinking water, an issue that has already led to many changes in general crop production and water treatment.

Most commercial crops are grown with the use of fertilisers and other chemicals who kill things that can harm the crop. Continued use of these chemicals can weaken the soil and start to upset the eco-system in the ground. They also lead to some pests developing a tolerance to them which encourages the further development and use of stronger chemicals and further builds up chemicals in theproduct itself.

The alternative to all this is to grow plants organically. Organic farming is a more time consuming method of production and needs time to replenish the naturaleco-system too. Setting up an organic farm means taking time to tackle weeds by hand, encouraging natural predators of pests who frequent the vineyard, and where this does not work, finding other ways of tackling the many organisms that harm crops. Fertilizer will be compost or animal manure, and a system of planting flowers and herbs to create biological diversity has to be included in an organic vineyard.

Vineyards face an additional problem – mildew and black rot. These are diseases that can ruin a crop and in some cases destroy a whole vineyard. This makes growing organic vines very difficult in regions where there is a lot of humidity. Therefore organic production is most common in hot dry regions where fungal infections are less likely, and where extra labour can more easily be afforded.

To be able to sell as an organic vineyard, the organisation has to be recognised by one of the official certification bodies across the world.

by Fiona Muller

She is a qualified journalist and has worked in food and drink writing for the last few years. To look at a variety of Organic Wines on offer, go to www.laithwaites.co.uk

3 outstanding Organic Vineyards with wine available in Manitoba.

click to explore these great wines…

Rico Suter

We try to produce organic grapes, not using insecticides, no inorganic fertilizer; even our irrigation water is distributed by a gravity-fed system out of storage drums higher up against the mountain slope. read more…

Cape Jaffa

The certification granted by Australian Certified Organic (ACO) sees Cape Jaffa Wines’ entire vineyard become a fully-certified biodynamic operation. This consists of a biodynamic producer certification for the vineyard as well as an organic processor certification for its winery.

The Mount Benson operation is only one of a select few wineries in the state that have decided to go through the certification process.

“Cape Jaffa’s decision to become certified was one largely based on our commitment to consumers. There’s a lot of confusion surrounding biodynamic farming and we’re hoping to change that,” says general manager Derek Hooper. read more…

Bodegas Luzon

Bodegas Luzon has made significant moves toward environmentally careful land use and now bottles an organic red “Luzon Organic“. The winery was incorporated with a view to making quality, bottled wines, using the experience of almost one century of tradition coupled with cutting-edge technologies applied to vineyards and wineries. read more…

During a wine tasting event, women are always served before the men. Some tastings will serve you bottled water between tastings, so you can clean your mouth out and be ready to taste the next wine that is served. When you take the wine, you should always handle the glass by the stem, to avoid heating it with your hands. There will also be crackers and other goodies on hand as well, to help you cleanse your mouth between wine tastings.

As you may already know, you can tell quite a bit about the wine by the color. When you attend a wine tasting for the first time, you will notice that the glasses are clear. This helps you to examine the wine better. There should also be white tablecloth on the table as well, to help you see the color the wine more clearly. You should never go by the name of the wine alone, as it can easily fool you.

You will also notice the more experienced wine tastes swirl their wine around in the glass before they taste it. Although it may look weird, slightly swirling the wine actually helps to bring out the flavor. Most wines have been aging in bottles for long periods of time, sometimes even years. When the wine is swirled around in the glass, the swirling will release the flavors in the wine and bring them out when the wine is tasted.

At wine tastings, you will need to look at the wine, smell it, then after swirling it around in the glass – taste it. Smells play an integral part of the process, as you will get a lot more from the wine by smelling it first. Wine has quite an intriguing aroma, which helps to bring out the taste that wine is so well known for. Once you have smelled the wine, you should allow a few moments to take in the smell and think about the wine that you are smelling.

Last but not least, you will want to know how to properly taste the wine. Your tongue has taste buds in the front and the back, which helps to detect flavors. Wine is full of flavors, and how you taste it will make the biggest impact. When you put the wine in your mouth, you should always swish it around in your mouth for a few seconds, and allow the flavors plenty of time to dance on your palate. Once your taste buds have started to discover the wine, you can think about what you are tasting. After swallowing the wine, the aftertaste that remains in your mouth should give you even more of an idea as to the type and flavor of the wine.

Before you attend a wine tasting, you should always learn as much as you can about the many different flavors and varieties of wine. This way, you will have a better understanding of what you should look for in both taste and flavor. Even though you may be new to wine tasting, you should never pass up an opportunity to go. You will get a great experience in the world of wine tasting and get to experience wines that you may have never heard of before.

by Paul Duxbury

About the Author: Paul Duxbury writes extensively about wine. You can read more of his articles at http://www.ofwine.com

Part 2 of our $15 and exceptional wines in time for Christmas! I know I broke the rule of under $15 already in only the 2nd article, but this is a steal and at this price really had to be mentioned.

Vino el Cerno from Mendoza Argentina. Utopia, A magical word reflecting a magical world where things, relationships and circumstances operate ideally. Enjoy the magic of this carefully crafted wine.

$16.04

“The truth is that you will never offend a novice wine drinker with great tasting wine, however you will always offend a seasoned wine drinker with poor tasting wine.”

Use Product ID #: 10040

Vintage: 2006

Region: Mendoza, Argentina

Grape Variety: Cabernet Sauvignon

Color: Intense Ruby Red

Aroma: mature red fruits and slightly spicy.

Flavor: Fruity and luscious with wonderfully balanced acidity and tannins.

Food Pairings: Your favourite foods including red meats (more herb than salt), meat pastries, barbecued chicken, cream and aged cheeses.

Try the Utopia today! Available at your local Manitoba Liquor Store.

Luzon Organic

This Organic wine is very popular and tastes incredible.  The label alone on this bottle will have your friends talking.

Spanish wine producers Bodegas Luzon has made significant moves toward environmentally careful land use and now bottles an this organic red.
Currently this wine costs $12.81/bottle at your local Liquor Store in Manitoba.

Terras de Paul White

Truly enjoyed by everyone, this tasty wine is best enjoyed chilled as a sipper, with vegetable dishes, white meats or sauced pastas. What’s being served at your next dinner party?

This is a steal, for $11.16/bottle at your local Liquor Store in Manitoba.

Description

Grapes are hand-picked. Musts are ‘cold-soaked’ for up to 2 days prior to fermentation. Inoculation with selected yeasts. Prolonged fermentation and maceration in stainless steel tanks.
Aged in French oak barriques.

Full-flavoured with fresh fruit aroma and soft elegant tannins. Should be served at 16 to 18ºc and in good company!

Description

Fresh, appealing nose of apples and citrus with a touch of stony minerality from the slate woil.
Fresh with bright fruit flavoured (apples and citrus again), a touch of smoke and lively, crisp dry finish.

FOOD RECOMMENDATIONS

Invitingly crisp, un-oaked, lively dry white for enjoyment by itself and as a multipurpose food wine.

Goes great with fish, shellfish, smoked meats and sausages.
Fabulous with oysters of clams on the half shell

Selbach Riesling Dry Carton

Description

Aroma: The aroma shows melon characters with hints of pineapple.
Palate: On the palate the wine is medium-bodied, fruit-driven and exhibits a delicious creamy mouthfeel.
Serving Suggestion: Seafood platter, natural oysters, Swiss chicken

Description

The Limestone Coast is well-equipped for premium grape production with its cool to mild climate and rich terra rossa soils. Typically the vines in this part of South Australia are lower yielding, producing more intensely flavoured and distinctive fruit. 2006 was a relatively dry growing season and temperatures were moderate, allowing us to achieve a perfect balance between varietal characters and ripe fruit, and as such Cape Jaffa’s Southern Reef Shiraz showcases depth of character you would expect from premium Limestone Coast wines. A bouquet of black pepper and dark berry fruits with hints of spicy oak contributes to a rich flavoursome palate displaying great structure and depth. Complex and true to the style, this wine typifies great Limestone Coast shiraz.

Description

The Limestone Coast is well-equipped for premium grape production with its cool to mild climate and rich terra rossa soils. Typically the vines in this part of South Australia are lower yielding, producing more intensely flavoured and distinctive fruit. The 2005 vintage was a warmer-than-average growing season, producing robust wines with excellent intensity at all levels. This Southern Reef Cabernet Sauvignon presents a bouquet of cedar and cassis with hints of spicy oak contributes to an intense and complex palate displaying great structure and depth. True to the style, this wine typifies great Limestone Coast cabernet.

Description

Color: Intense Ruby Red with Violet Tinges

Nose: Delicate overripe red fruits, spices and black pepper.

Mouth:Very structured, round and sweet tannins, intense and pleasant finish

Description

Spice and chocolate with brambly fruit on the nose. Dense ripe, yet fresh palate of black fruits and prunes with some leatheriness. Complex and fresh with very smooth tannins providing good length. Matured for 24 months in old French Oak barrels.

Use Product ID #: 10294

Region: Herefordshire, England

When thinking about food matches for Chase English Potato Vodka, there are several launch points from which to begin:

complementary flavours:

• pickles (onions, cucumbers, fish, capers)

• smoked (fish, bacon, paprika)
• salty (meat, caviar)
• flavours that match potatoes (butter, apple, onion, garlic)

complementary textures:
• crispy (latkes, pastry)
• creamy (sour cream, mayonnaise)

• cool and crunchy (spicy veggies, such as radish, horseradish)

traditional vodka flavour infusions:
• cranberry
• lemon
• pepper
• vanilla
• orange

Serve vodka as a sipper with bite-sized finger foods that play with the flavours above. Some examples:

• Smoked salmon and cream cheese canapés with thin sliced onion and capers
• Buttered fresh bread with radishes and finely chopped anchovy
• Mini latkes made with shredded potato, apple and onion, topped with crumbled bacon
• Salad Olivier (Russian salad): potato salad with pickles, boiled egg, chopped meat, green peas and a mayonnaise and sour cream dressing
• Apple-filled pastries, apple- and cranberry-filled pastries
• Mini skewers using combinations of salami, smoked cheese or cream cheese cubes, olives, pickled onions and cherry tomato
• Heated garlic sausage or fresh pork tenderloin glazed with locally harvested fruit jellies (high bush cranberry, chokecherry, pin cherry)




---

More Recipes
]]> http://finewinesmanitoba.com/chase-english-potato-vodka/feed 0 http://finewinesmanitoba.com/ikella-malbec http://finewinesmanitoba.com/ikella-malbec#comments Fri, 14 May 2010 15:12:33 +0000 iliketheride http://finewinesmanitoba.com/?p=970
Available At:
---
Kenaston Wine Market
---
The Winehouse
---
Banville & Jones
---
La Boutique del Vino
---
Fentons Wine Merchants
---
De Lucas Wine Store
---
Use Product ID# 10172
Vintage: 2008
Region: Mendoza, Argentina
Grape Variety: Malbec

---
Price:Under $14.99


Description

Color: Intense Ruby Red

Nose: Fresh red fruits, particularly strawberries and raspberries, with watermelon and quince notes.

Mouth: Excellent balance in the mouth with round tannins and a long finish

]]> http://finewinesmanitoba.com/ikella-malbec/feed 0 http://finewinesmanitoba.com/chateau-canada http://finewinesmanitoba.com/chateau-canada#comments Wed, 28 Apr 2010 14:45:57 +0000 iliketheride http://finewinesmanitoba.com/?p=896
Available At:
---
MLCC Stores
---
Use Product ID# 10030
Vintage: 2006
Region: Bordeaux, France
Grape Variety: Merlot, Cabernet Sauvignon

---
Price:$14.90


Description

It’s time for Canadians who enjoy wine to meet Chateau Canada from the famous Bordeaux region of France. Since 1900, Chateau Canada has been producing wines of great quality.

Chateau Canada comes from 15 acres of vineyard is situated on hilly slopes of clay, chalk and gravel soil close to the Dordogne river, about 25 km north of the city of Bordeaux. Chateau Canada has a long history. Built from Architect Victor Louis’s plans, the Château itself is a perfect example of the 19th century architecture.

The grape varieties used in Chateau Canada are Merlot (70%) and Cabernet Sauvignon (30%). The vines average 25 years in age and are carefully pruned to give the best expression of the fruit. After fermentation the wine is oak aged for 6 –10 months.

The magic of good Bordeaux wines is their incredible grape varietal balance and finesse in the palate. Enjoy good Bordeaux wines by opening and then pouring into a decanter or wine glasses 15-30 minutes before serving. Serve at about 16c.

Enjoy in good company and with your favourite foods that might include poultry, red meats, burgers, bread and olive dips, and cheeses.

]]> http://finewinesmanitoba.com/chateau-canada/feed 0 http://finewinesmanitoba.com/yamhill-valley-pinot-noir http://finewinesmanitoba.com/yamhill-valley-pinot-noir#comments Fri, 23 Apr 2010 13:40:20 +0000 iliketheride http://finewinesmanitoba.com/?p=727
Use Product ID# 2302
Vintage: 2006
Region: Willamette Valley, Oregon, USA
Grape Variety: Pinot Noir

---
Price:


Description

A robust and wonderful wine for food and sipping. Our string of successes continues with this 2006 Estate Pinot Noir. Like 2005, the growing season in 2006 was a return to a more normal ‘cool climate’ year. The wine has the characteristics of the McMinnville AVA, fruity, tart and darkly pigmented. Enjoy now or lay this wine down for a year or two.

]]> http://finewinesmanitoba.com/yamhill-valley-pinot-noir/feed 0 http://finewinesmanitoba.com/melipal-malbec-reserve http://finewinesmanitoba.com/melipal-malbec-reserve#comments Thu, 22 Apr 2010 23:00:12 +0000 iliketheride http://finewinesmanitoba.com/?p=693
Available At:
---
MLCC Stores
---
Use Product ID# 8364
Vintage: 2006
Region: Mendoza, Argentina
Grape Variety: Malbec

---
Price:$34.52


Description

100% old vine Malbec

On the nose:

Fresh red fruits, comnined with intense aromas of blackberries, spices and cinnamon.

In the mouth:

Excellent rounding, soft tannins that give a very long and pleasant finish.

]]> http://finewinesmanitoba.com/melipal-malbec-reserve/feed 0 http://finewinesmanitoba.com/luzon-red http://finewinesmanitoba.com/luzon-red#comments Thu, 22 Apr 2010 22:31:55 +0000 iliketheride http://finewinesmanitoba.com/?p=670
Available At:
---
Kenaston Wine Market
---
The Winehouse
---
Banville & Jones
---
La Boutique del Vino
---
Fentons Wine Merchants
---
De Lucas Wine Store
---
Use Product ID# 4512
Vintage: 2007
Region: Jumilla, Spain
Grape Variety: Syrah, Monastrell

---
Price:Under $20


Description

Wine Enthusisasts #1 Best Buy of 2008

Young red wine, blend of Syrah-35%- and Monastrell-65% The grapes used in the production of this wine are grown in our own vineyards. The Monastrell is from the Cerrillares vineyard at 600 m above sea level and the Syrah at the Castillo de Luzón vineyard at 700 m above sea level. Both of these vineyards have a maximum yield of 4000 kg of grape per hectare. The grapes were handpicked.

It is a full-throttle, exuberant, dense ruby/purple-coloured effort with loads of crème de cassis, liquorice, truffle, and acacia flower characteristics. This exotic, deep, broad, intense red should be drunk over the next 3-4 years, although it may last longer.

]]> http://finewinesmanitoba.com/luzon-red/feed 0 http://finewinesmanitoba.com/luzon-organic http://finewinesmanitoba.com/luzon-organic#comments Thu, 22 Apr 2010 22:29:48 +0000 iliketheride http://finewinesmanitoba.com/?p=668
Available At:
---
MLCC Stores
---
Use Product ID# 4205
Vintage: 2008
Region: Jumilla, Spain
Grape Variety: Monastrell

---
Price:$12.85


Description

LUZON ORGANIC is red wine produced with grapes grown from organic agriculture under strict organic regulations established in European Union. There is no room for chemical products, synthetic pesticides, weed-killers, etc., in our daily work. Instead we use environmental friendly organic practices and products that, apart from the fact that they do not harm people’s health, improve the taste of the grapes!

The dense ruby/purple-tinged, medium-bodied LUZON ORGANIC 2006 reveals a crisp, elegant, sweet nose of blueberries, plums, lavender, and anise. With lovely sweetness and purity as well as a spicy, long finish, it should provide plenty of enjoyment over the next 2-3 years. Serve 16c-18c.

]]> http://finewinesmanitoba.com/luzon-organic/feed 0 http://finewinesmanitoba.com/rico-suter-pinotage http://finewinesmanitoba.com/rico-suter-pinotage#comments Thu, 22 Apr 2010 21:52:27 +0000 iliketheride http://finewinesmanitoba.com/?p=649
Available At:
---
MLCC Stores
---
Use Product ID# 8783
Vintage: 2005
Region: Worcester, South Africa
Grape Variety: Pinotage

---
Price:$23.49


Description

Sweet nose of ample red fruits, a touch of spice generously reflected in textured mouthfeel.
Firm but pleasant tannins, fresh acidity, wonderful balance. Matured 15 months in old barrels.
Pair with olive oil and bread dipping, flavourful cheeses, red meats, pork and beef ribs.

]]> http://finewinesmanitoba.com/rico-suter-pinotage/feed 0 http://finewinesmanitoba.com/rico-suter-cabernet-sauvignon-petit-verdot http://finewinesmanitoba.com/rico-suter-cabernet-sauvignon-petit-verdot#comments Thu, 22 Apr 2010 21:51:06 +0000 iliketheride http://finewinesmanitoba.com/?p=646
Available At:
---
MLCC Stores
---
Use Product ID# 8782
Vintage: 2004
Region: Worcester, South Africa
Grape Variety: Cabernet Sauvignon, Petit Verdot

---
Price:$26.51


Description

Grape Variety: Cabernet Sauvignon, Petit Verdot

Ripe nose, loads of berry fruit and mineral. Ample fruit, big tannins. Decant 1 hour.
Matured 24 months in mostly old French oak barrels.
Stews, older cheeses, full flavoured roasts including lamb will sing with this wine.

]]> http://finewinesmanitoba.com/rico-suter-cabernet-sauvignon-petit-verdot/feed 0 http://finewinesmanitoba.com/terras-de-paul-red http://finewinesmanitoba.com/terras-de-paul-red#comments Thu, 22 Apr 2010 21:14:03 +0000 iliketheride http://finewinesmanitoba.com/?p=623
Available At:
---
MLCC Stores
---
Use Product ID# 9210
Vintage: 2006/08
Region: Tejo, Portugal
Grape Variety: Castelão, Cabernet Sauvignon, Alicant Bouschet, Syrah

---
Price:$12.46


Description

Aromas of very mature red fruit, smooth, good structure, soft tannins, and a lengthy finish.
Enjoy with your favourite foods, including meats, lasagnes, cream soups, and soft cheeses.

]]> http://finewinesmanitoba.com/terras-de-paul-red/feed 0 http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-spatlese http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-spatlese#comments Thu, 22 Apr 2010 19:46:39 +0000 iliketheride http://finewinesmanitoba.com/?p=568
Available At:
---
MLCC Stores
---
Use Product ID# 9541
Vintage: 2008
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$14.36


Description

CHARACTERISTICS

Flowery, fruity Riesling hinting of peaches, apples and a touch of citrus. Juicy fruit with a touch of sweetness is nicely balanced by crisp acidity in the finish.

FOOD RECOMMENDATIONS

With it’s low alcohol a great wine to enjoy by itself, this Riesling is a good match with savoury food of all kinds. Nice counterpoint for the heat and spices in savoury ethnic dishes or the richness of “classic” patés of continental cuisine. Very good with marinated vegetables or meat from the BBQ.

]]> http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-spatlese/feed 0 http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-kabinett http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-kabinett#comments Thu, 22 Apr 2010 19:44:19 +0000 iliketheride http://finewinesmanitoba.com/?p=566
Available At:
---
MLCC Stores
---
Use Product ID# 9540
Vintage: 2009
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$13.70


Description

CHARACTERISTICS

Delicate, flowery Riesling with aromas of apples and citrus. A lot of flavour, very little alcohol

FOOD RECOMMENDATIONS

A great sipper for the garden or the patio, this elegant Kabinett wine goes well with delicately seasoned, “light” food ( seafood, poultry, summer greens, finger food )

]]> http://finewinesmanitoba.com/bernkasteler-kurfuerstlay-riesling-kabinett/feed 0 http://finewinesmanitoba.com/riesling-spatlese-qmp http://finewinesmanitoba.com/riesling-spatlese-qmp#comments Thu, 22 Apr 2010 19:41:39 +0000 iliketheride http://finewinesmanitoba.com/?p=564
Available At:
---
MLCC Stores
---
Use Product ID# 390930
Vintage: 2009
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$14.51


Description

THE GRAPE:

The Germans have long regarded the Riesling as, “the Queen of the grapes.” So they should. Good Riesling vintages have commanded high prices for centuries, but at a more practical level, there is no wine more broadly food and occasion-complimentary than the Riesling.

THE WINE:

Typically fine Rieslings are all about subtle, honeyed fruit and mineral with a crisp, cleansing acidity. The Selbach Detzemer Maximiner Klosterlay Riesling Spatlese 2002 is a beautiful example of quality German Rieslings. Don’t be put off by the German word-train: Detzem (“er” = “from”) is the town and Maximin Klosterlay is the vineyard on the steps of an Abbey in the beautiful Mosel valley area of western Germany. And Spatlese simply means a later picking, more residual sugar, hence it’s fuller mouth-feel and honeyed texture.

THE FOOD:

Enjoy this Selbach Riesling slightly chilled, alone as a sipper, or with a whole range of foods from the earth and sea: smoked meats and salmon, turkey, hams, chicken, a stir-fry, anything curried or Indian or Oriental or sweet and sour.

]]> http://finewinesmanitoba.com/riesling-spatlese-qmp/feed 0 http://finewinesmanitoba.com/bernkasteler-badstube-riesling-beerenauslese http://finewinesmanitoba.com/bernkasteler-badstube-riesling-beerenauslese#comments Thu, 22 Apr 2010 19:37:11 +0000 iliketheride http://finewinesmanitoba.com/?p=561
Available At:
---
MLCC Stores
---
Use Product ID# 9544
Vintage: 2006
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$87.07


Description

The 2006 Bernkastler Badstube Riesling Beerenauslese smells of liqueur-like, jellied, vanilla- and chocolate-covered purple plums and black cherries. The implosive palate concentration though is simply beyond “liqueur-like” and into realms I can’t recall. Strong brown spices, herbal concentrates add complexity and a buttery, creamy texture does not prevent this wine from preserving the most remarkable clarity of jellied pit fruit concentration, photo-electric brilliance of fruit acids lighting the way to an endless finish. It may not be the most complex Beerenauslese today, but give it time! Is this a “fifty year” wine … “seventy”…? All that matters is to decide whether you want to greedily take it with you to the grave or pass some on. The Germans have an expression: “So was kurz vorm Sterben” – “to experience such a thing shorly before dying.” This wine is one of those things. The harvest almost filled the month of October, but by the standards of this large estate with holdings stretching across four communes, that is (in Johannes Selbach’s words) “super quick” and volume was down 30% from the already small 2005 harvest. Musts were sometimes fined with bentonite but never with charcoal. “This is my year of superlatives,” says Selbach. “When I think of my children and their children, and about a wine one could open in a hundred years and say ‘Wow!’ one dreams of wines from great historical vintages like 1911, 1921, 1953 … and that in one’s own lifetime one might experience and harvest wines that would number among them. For me, that’s 2006.”

]]> http://finewinesmanitoba.com/bernkasteler-badstube-riesling-beerenauslese/feed 0 http://finewinesmanitoba.com/zeltinger-schlossberg-riesling-auslese http://finewinesmanitoba.com/zeltinger-schlossberg-riesling-auslese#comments Thu, 22 Apr 2010 19:35:09 +0000 iliketheride http://finewinesmanitoba.com/?p=559
Available At:
---
MLCC Stores
---
Use Product ID# 9542
Vintage: 2006
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$34.57


Description

WINE CRITIC COMMENTS

“Lovely. Detailed and elegant, showing poise and balance, with concentrated flavors of apricot, black currant, honey and citrus. Has good zip and sings right through the lingering finish. Drink now through 2025.”
93 Points Wine Spectator 2005

CHARACTERISTICS

Richly fruity Riesling with a bouquet of ripe apricots. Juicy and very flavourful on the palate. Long finish with harmonious, balancing crispness.

FOOD RECOMMENDATIONS

Enjoy at 10 – 12° C. Amazing with blue-veined cheese, with fruit-based desserts as well as rich pâtés (foie gras, duck liver). Excellent to enjoy by itself. A great wine for special occasions.

]]> http://finewinesmanitoba.com/zeltinger-schlossberg-riesling-auslese/feed 0 http://finewinesmanitoba.com/zeltinger-himmelreich-auslese-qmp http://finewinesmanitoba.com/zeltinger-himmelreich-auslese-qmp#comments Thu, 22 Apr 2010 19:30:59 +0000 iliketheride http://finewinesmanitoba.com/?p=557
Available At:
---
MLCC Stores
---
Use Product ID# 6483
Vintage: 2005
Region: Mosel, Germany
Grape Variety: Riesling

---
Price:$33.49



The vineyards at Zeltinger Himmelreich

]]> http://finewinesmanitoba.com/zeltinger-himmelreich-auslese-qmp/feed 0 http://finewinesmanitoba.com/grande-toque-rouge http://finewinesmanitoba.com/grande-toque-rouge#comments Thu, 22 Apr 2010 15:23:02 +0000 iliketheride http://finewinesmanitoba.com/?p=521
Available At:
---
GJ Andrews Food & Wine Shoppe
---
Calabria Market
---
Use Product ID# 8948
Vintage: 2007
Region: Luberon, France
Grape Variety: Syrah, Grenache Noir

---
Price:Under $30


Description

VINTAGE & VINIFICATION

Harvested early October. Traditional vinification. Maceration during 10 days. Malolactic fermentation, fining and filtration. Preservation in isotherm inox tank under neutral gas.

CHARACTERISTICS

Ruby red colour. Red fruits and floral aromas. Structured and rich, long on the palate.

TASTING NOTES

To drink between 18 and 20°C. Ageing : 2 to 5 years. Serve with meat, game and cheese.

]]> http://finewinesmanitoba.com/grande-toque-rouge/feed 0 http://finewinesmanitoba.com/grande-toque-rose http://finewinesmanitoba.com/grande-toque-rose#comments Thu, 22 Apr 2010 15:21:27 +0000 iliketheride http://finewinesmanitoba.com/?p=519
Available At:
---
GJ Andrews Food & Wine Shoppe
---
Calabria Market
---
Use Product ID# 8947
Vintage: 2008
Region: Luberon, France
Grape Variety: Syrah, Grenache Noir

---
Price:Under $30


Description

VINTAGE & VINIFICATION

Harvested early October.
Bled rosé with a 12 hour maceration, controlled temperatures (16°C).

CHARACTERISTICS

Steady cherry rosé, with a brilliant robe.
Complex floral aromas.
Rich, long and silky on the palate with a good aromatic persistence (red fruits and floral).

TASTING NOTES

To drink between 7 and 8°C. Serve with appetisers, delicatessen and all kind of grilled food.

]]> http://finewinesmanitoba.com/grande-toque-rose/feed 0 http://finewinesmanitoba.com/grande-toque-blanc http://finewinesmanitoba.com/grande-toque-blanc#comments Thu, 22 Apr 2010 15:18:47 +0000 iliketheride http://finewinesmanitoba.com/?p=517
Available At:
---
GJ Andrews Food & Wine Shoppe
---
Calabria Market
---
Use Product ID# 8946
Vintage: 2008
Region: Luberon, France
Grape Variety: Grenache Blanc, Vermenito

---
Price:Under $30


Description

VINTAGE & VINIFICATION

Harvested early October.
Skin maceration from 6 to 12 hours, controlled temperatures (16°C).

CHARACTERISTICS

Pale yellow wine with green tints. Very aromatic and floral (Vermentino). Fat, long and delicate on the palate.

TASTING NOTES

To drink between 8 and 9°C. Best served as an aperitif or with sea food (fish and shell fish).

]]> http://finewinesmanitoba.com/grande-toque-blanc/feed 0 http://finewinesmanitoba.com/chateau-laroque http://finewinesmanitoba.com/chateau-laroque#comments Wed, 21 Apr 2010 20:18:03 +0000 iliketheride http://finewinesmanitoba.com/?p=475
Available At:
---
MLCC Stores
---
Use Product ID# 8422
Vintage: 2006
Region: Margaux, Bordeaux, France
Grape Variety: Merlot, Cabernet Franc, Cabernet Sauvignon

---
Price:$43.13


Description

Complex, rich, lots of flavour going on! Well structured, fairly soft tannins; feminine ! Pleasant, long finish. Beautiful Margaux, not far from the highly regarded Chateau Giscours.

]]> http://finewinesmanitoba.com/chateau-laroque/feed 0 http://finewinesmanitoba.com/chateau-cantelys-rouge http://finewinesmanitoba.com/chateau-cantelys-rouge#comments Wed, 21 Apr 2010 20:13:55 +0000 iliketheride http://finewinesmanitoba.com/?p=471
Available At:
---
MLCC Stores
---
Use Product ID# 7563
Vintage: 2003
Region: Pessac-Leognan, Bordeaux, France
Grape Variety: Cabernet Sauvignon, Merlot, Cabernet Franc

---
Price:$36.97


Description

The final blend is superbly well-balanced between structure, body, and softness. It is opulent and attractive on the palate. The Cabernet Franc adds elegant spicy hints, as well as red-berry fruit, liquorice flavours, and a touch of oak.

This well-balanced wine has a good, long aftertaste and will be enjoyable soon, although it has great ageing potential.

]]> http://finewinesmanitoba.com/chateau-cantelys-rouge/feed 0 http://finewinesmanitoba.com/chateau-bernadotte http://finewinesmanitoba.com/chateau-bernadotte#comments Wed, 21 Apr 2010 19:58:18 +0000 iliketheride http://finewinesmanitoba.com/?p=468
Available At:
---
MLCC Stores
---
Use Product ID# 7564
Vintage: 2003
Region: Haut-Medoc, Bordeaux, France
Grape Variety: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot

---
Price:$45.23


Description

Wine Spectator – James Suckling – March 2006
90 points

Aromas of blackberries, licorice and toasted oak follow through to a full-bodied palate, with fine tannins and a long finish. Very subtle. Best after 2008.

The Wine Advocate – Robert Parker – April 29, 2005
89 points

The best effort yet made by the staff at Pichon Lalande, this deep ruby/plum-colored wine shows notes of smoky oak intermixed with Provencal herbs, cedar wood, black currant, and earth. A rather fleshy, ripe, attractive wine to drink now and over the next 12 years. Drink 2005-2017

]]> http://finewinesmanitoba.com/chateau-bernadotte/feed 0 http://finewinesmanitoba.com/laurus-viognier http://finewinesmanitoba.com/laurus-viognier#comments Wed, 21 Apr 2010 01:45:13 +0000 iliketheride http://finewinesmanitoba.com/?p=432
Available At:
---
MLCC Stores
---
Use Product ID# 6964
Vintage: 2008
Region: Rhone Valley, France
Grape Variety: Viognier

---
Price:$14.65


Description

VINIFICATION:

A strict selection is made in the vineyard. Following the destemming and crushing of the grapes, the must is extracted using a pneumatic press and only a light sedimentation is allowed to preserve body and complexity.
The fermentation takes place in stainless steel tanks at controlled temperature (max 18°C) and then the wine is placed in 275-liter oak Laurus barrels for an ageing that lasts 6 months with regular stirring on the fine lees.




TASTING NOTES:

The Viognier Laurus presents a beautiful golden robe with a brilliant green tints. The nose is generous and opens with peach, pears and honey aromas.The palate is complex and elegant with flavours of apricot, typical of the Viognier grape.

]]> http://finewinesmanitoba.com/laurus-viognier/feed 0 http://finewinesmanitoba.com/soluna-malbec http://finewinesmanitoba.com/soluna-malbec#comments Wed, 21 Apr 2010 01:14:42 +0000 iliketheride http://finewinesmanitoba.com/?p=404
Available At:
---
MLCC Stores
---
Use Product ID# 9624
Vintage: 2006
Region: Mendoza, Argentina
Grape Variety: Malbec

---
Price:$17.28


Description

Young wine, medium bodied, Intense, dark red with violet reflexes. In the nose sweet plum and blackberries, blended with the French and American oak gives interesting tobacco and white chocolate notes as well as some spices. In mouth: sweet tannins and a long velvety finish.

]]> http://finewinesmanitoba.com/soluna-malbec/feed 0 http://finewinesmanitoba.com/special-reserve-don-amado http://finewinesmanitoba.com/special-reserve-don-amado#comments Wed, 21 Apr 2010 00:12:58 +0000 iliketheride http://finewinesmanitoba.com/?p=392
Available At:
---
MLCC Stores
---
Use Product ID# 2026
Vintage: 1999/2003
Region: Cachapaol Valley, Chile
Grape Variety: Cabernet Sauvignon, Merlot

---
Price:$39.86


Description

This outstanding wine celebrates the heritage of the winery´s founder, Amado Paredes. Elaborated with only the finest and most noble Cabernet Sauvignon and Merlot vintages,it evokes the imagery of both his passion for winemaking and the Region from which it comes,the Cachapoal Valley in the heart of Chile´s wine country.

The village of Rengo, unique in its micro-climatic setting,provides the vineyards with naturally pure Andes water,which in combination with the moderating effect provided by the towering Andes mountains, enables the creation of a truly great wine, one with rich aroma and elegant structure.

]]> http://finewinesmanitoba.com/special-reserve-don-amado/feed 0 http://finewinesmanitoba.com/are-you-a-taster-or-a-drinker http://finewinesmanitoba.com/are-you-a-taster-or-a-drinker#comments Thu, 08 Apr 2010 17:32:30 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=288 by Rob Dobson
Savour Life Magazine
You can read more of Rob’s wine musings the first Wed of each month at www.savourlife.ca



Some chefs think that chefs are divided into two rival ‘gangs’ according to their cooking philosophies.  The Bloods insist on using only local ingredients while the Crips select whatever ingredients they feel taste best regardless of where they come from.

Once I got past the nasty visual image of rival gangs of chefs attacking each other with foie gras and fresh local produce, I decided to try looking at wine drinkers in the same way.  Sure enough, two clearly different kinds of wine lover began to emerge.  To avoid being hunted down by gangs of chefs, I will call my rival wine gangs The Tasters and The Drinkers.

The Tasters love to obsess over wine.  They can’t drink it unless they know the grape variety, the vintage year, the name of the winemaker’s dog and whether the wine went through full or partial malolactic fermentation.  There’s no such thing as a casual glass of wine for The Tasters.  It has to be a multi-year sit-down comparative vertical tasting of a single vineyard, with a tasting sheet in one hand and an aroma wheel in the other.

The Drinkers, on the other hand, enjoy wine just as much as The Tasters, but they could care less about the details.  Wine shopping consists of picking the most colorful label or the hippest name.  Restaurant choices are usually a house wine or whatever a server happens to suggest.  It’s not that The Drinkers aren’t discriminating.  They know a good wine from a bad wine, but it’s not often you’ll see a Drinker bother to jot down the name of a wine they liked.

I’m definitely a Taster, maybe even a gang leader; but I’m not as bad as I used to be.  I’m still fascinated with the history, culture and science associated with wine.  I’m still a compulsive note-taker and I regularly irritate my friends with bits of completely useless wine trivia.  But I’ve stopped filling scrapbooks with labels I”ve soaked off of wine bottles and I’m finally able to enjoy a glass of wine without analyzing it to death.  Like Freud said, ‘sometimes a good cigar is just a good cigar’.

One of the things that helped me to let go of my extreme wine-geekiness was a short article by Terry Theise.  Theise is a wine importer from the eastern U.S.  You”d expect him to be a hard-core Taster, but when he was invited to a tasting of fifty vintages of a top Bordeaux he replied ‘no thanks’.  He said he would not enjoy ‘sitting in some chillingly-well lighted room in a row with many other people as if we were taking the written segment of a driver’s test, with ten glasses in geometric patterns in front of me, little itty bits of wine in each glass, sippin” and spittin” and combing my mind for adjectives.  I don’t enjoy it because I think it’s a waste of wine, and even worse it is a sin against the spirit of wine’ Sitting in some creepy banquet room and ‘tasting’ fifty old wines not only dilutes the aesthetic experience, it’s a macho snub of the nose to the angels.’   Ouch.  Talk about not pulling your punches and, just to plunge the knife in a little deeper and give it a twist, Terry concluded his rant by saying, ‘If a hard-working vintner knew his/her wine would end up, fifty years later, being opened in a ‘tasting’ alongside forty nine other wines for a bunch of earnestly scribbling geeks, he’d probably hurl a grenade at the winery and run away sobbing.’

Theise may seem to be raining, no, downpouring, on The Tasters parade, but he has also written, ‘Soul is more important than anything, and soul is expressed as a trinity of family, soil, and artisanality.’  That’s a pretty Taster thing to say and I bet Terry knows the names of several winemaker’s dogs.  If you want more of Terry Theise’s brilliant insights into wine, you can find them here:www.skurnikwines.com/msw/terry_theise.html

As Terry Theise so colourfully points out, too many Taster gang activities are unhealthy, but being a Drinker hoodlum is just as bad.  Let me give you a personal example.  Many years ago, when I was very involved in our local wine societies, we were a small band of people who wanted to learn more about wine.  There was a definite Taster emphasis.  We had tastings, visits from winemakers and the odd dinner; but eventually it was decided that we should try to grow our membership.  We found that the best way to do this was the wine dinner.  We’d book a restaurant and try to match some interesting wines to a creative menu.  This worked like a charm.  Membership exploded, but there was an obvious shift in the emphasis.  A lot of people weren’t joining to learn about wine, they were joining to have great dinners at good restaurants.  The wine was just a bonus.  We had made a point of always having someone stand up to talk about the wines that were being served.  But the groups had become so large and so loud, that I felt that whoever was trying to speak ended up shouting for only a few interested people.  I would ask people as they were leaving which wine they liked the best and the answers invariably ranged from ‘the third one’, ‘the dessert wine’ or worse, ‘I dunno’.  These Drinkers are missing the point of joining a wine club: to learn about wine.  Or at least that’s what I’ve always thought that’s the point of joining.  Needless to say, I’m no longer very active in our local wine societies, or should I say dinner clubs.

The Tasters and The Drinkers both have their good and bad points.  Maybe the result of a huge rumble would be a gang of perfect wine lovers.

]]> http://finewinesmanitoba.com/are-you-a-taster-or-a-drinker/feed 0 http://finewinesmanitoba.com/riesling-renaissance http://finewinesmanitoba.com/riesling-renaissance#comments Thu, 08 Apr 2010 17:29:36 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=286 By Rob Dobson

for Savour Life Magazine, June 2006



Let’s play a game. I’ll give you some information about a wine and you try to guess what it is.

The grapes for this wine are grown on an impossibly steep, stony vineyard that is tended and harvested by hand.  Yields are miniscule.

Production of this handcrafted wine (very old vines, natural yeasts) is less than 200 cases per year.

This wine has an amazing purity of fruit and layers of flavours that keep drawing the taster back for more. It’s the kind of wine that’s nearly impossible to put down.

The Wine Spectator gave this wine 93 points, Robert Parker gave it a 92.

This wine is:

a)2002 Screaming Eagle Napa Cabernet $300

b)2001 Guigal ?La Turque? Hermitage $399

c)2002 Ramonet Montrachet $350

d)2003 Chateau Petrus Bordeaux $750

e)2001 Chateau D?Yquem Sauternes $400




Those are all good guesses.  These are wines that are far beyond the budget of almost everyone and they?’re not available in Saskatchewan and probably never will be.  But what if I told you that the wine matching this description may soon be available here and that it might sell for less than 50 bucks? No, I’m not kidding.  Read on.

German wines have long been the Rodney Dangerfields of the wine world.  Confusing labels, lame marketing and a serious identity crisis have caused great German Rieslings to be underappreciated and underpriced for many years.  There has long been a perception that all German wines are soft, simple, sweet wines with little personality.  Many wine drinkers confess to liking German wines at first, but that they are now in their rearview mirrors as they’ve moved on to bigger, drier, ‘more serious’ wines.

I was guilty of that opinion until I visited Germany about ten years ago.  It became apparent to me that there are two categories of German wines.  Sure, there are a lot of German wines that are made precisely for the market segment that wants easy-drinking, slightly sweet wines.  But there is another category of German wines that include some of the most amazing expressions of the grape anywhere in the world.  Unfortunately, that second category is so vastly overshadowed by the first that many people don’t know that there are some absolutely stunning German wines out there.

The best German wines are grown on river banks, usually with an exposure that maximizes sunlight.  Many of these vineyards are extremely steep and covered with rocks or slate.  Germany is very susceptible to the vagaries of the four seasons.  It?s so far north that not every year produces ripe grapes.  Not to mention the floods that punish the towns and vineyards along the rivers every few years.

Years ago, as I stood in a steep, rocky vineyard along the Mosel River, I looked down between my feet at the rooftops of the village below and wondered why anyone would try to make wine in a place that seems so ill-suited to growing grapes.  But then the vineyard owner offered me some of the wine that he and his family had made from that vineyard.  I’ll never forget the pure and precise fruit of that wine, how I could taste the slate I was standing on and how the steely acidity gave the wine such a long and haunting finish.  I’m convinced that everyone who is interested in German wine should stand in one of those incredible vineyards so that they can appreciate what goes into producing top level Riesling.

It was that memory that made me jump at the opportunity to meet Johannes Selbach, whose family has produced some of the finest Rieslings in Germany since 1661.  Both Johannes and his late father Hans have been tireless promoters of quality German Riesling for many years.  Their efforts and the high quality of the Selbach’s wines have put them in the top echelon of German wine producers.  The Selbach family has two branches to their operation, the larger part is a negociant business that buys wine from other growers and sells it under the J.& H. Selbach label.  The wines that the Selbach family produces from their own vineyards are sold under the Selbach-Oster label.

While Johannes Selbach regularly visits British Columbia and eastern Canada, this was his first visit to Saskatchewan since 1985.  He was here to meet with the SLGA, attend a winemaker’s dinner with the Regina chapter of the German Wine Society, then it was off to Saskatoon to attend several events there.  He had just come from Calgary and Vancouver in the previous two days.  He was obviously tired and jet-lagged but he patiently answered all of my questions.

During our conversation, Johannes remarked that there truly is a ‘Riesling Renaissance’ happening.  German wine sales have increased significantly, as have Riesling sales in other countries.  Serious wine lovers are returning to Riesling and appreciating it as a high quality wine.  People are also realizing that its lower alcohol and great acidity make Riesling a delicious partner to a wide variety of foods.  Restaurants are adding Riesling back to their wine lists.  When I asked about the popularity of Australian Rieslings, Johannes remarked, “The Aussies drank themselves sick of big oaky Chardonnays, they now want wines that are easier and more pleasant to drink”.  He believes that many consumers are tiring of what he calls ‘baseball bat’ wines, wines that are so ripe and alcoholic that they practically hit you over the head.  These wines often score highly in the wine press, but they are heavy and difficult to enjoy with food.  He believes that there is a trend towards lighter, more elegant and nuanced wines.  He also feels that many wine lovers want wines that are less of an industrial product in favour of wines that have more ‘soul’- wines that reflect the place that they come from and the ideals of the people who make them.

Johannes noted that many of the top quality German Riesling producers are finally getting more respect from the people who sell their wine. “We no longer have to go to them, they are beginning to come to us and ask for our wines”.  With this improving respect and market demand, many German producers are finally beginning to see more realistic prices for their wines.

Other wine regions have turned their winemakers and winery owners into celebrities and have marketed their wines as luxury items.  When asked why Germany has never taken this approach, Johannes responded that German winemakers have a different attitude about making wine.  ”I’m not in this for the glamour, I was born into winemaking.  It is what my family has done for generations.”

Johannes believes it is his family’s duty to make the best wine they can with what Mother Nature gives them each year.  It is their approach to be ‘hands on’ in the vineyard and ‘hands off’ in the winery.  This means that they take great care in managing their vineyards to produce the best grapes, including a green harvest (reducing the number of grape bunches per vine early in the season), making several passes through the vineyard during harvest to hand-select only the ripest grapes, and declassifying any grapes or wine that are not up to their standards.  In the winery, intervention by the winemaker is minimal.  The Selbachs use the wild yeast on the grapes for fermentation, which by most wineries? standards is risky and inefficient, but the Selbachs believe it produces the truest expression of each of their vineyards.

As Johannes prepared to leave for the German Wine Society Dinner, I asked him if he had any closing messages for Savour Life readers.  Without hesitation he said, “Come out and drink Riesling people! Most people don’t know that they like German wines.”

He’s right, you know.

Wine Recommendations

Most of the listings at the SLGA reflect the common view that German wines are inexpensive and inconsequential wines.  There are several listings that offer very good value for the lively, fresh wines that they are.  But a high quality Riesling wine transcends those humble qualities.  Great Riesling is often a bundle of paradoxes: aromas of flowers but also hints of minerals; luscious fruit but with racy acidity; low alcohol but with a finish that lingers.

There is currently only one non-dessert German wine listing that costs over $20.  The 2002 Studert-Prum Wehlener Sonnenuhr Riesling Kabinett sells for $20.69 and it exhibits the mineral character and penetrating fruit that distinguish a top-class Riesling.  Good value Rieslings that are delicious, but have less of  that complex mineral character include the 2004 Dr. L from Dr. Loosen at $14.75 and two listings from J. & H. Selbach.  The 2004 J. & H. Selbach Bereich Bernkastel Riesling is a great bargain at $12.45 and the 2004 J. & H. Selbach Detzemer Maximiner Klosterlay Riesling Spatlese offers a little more depth and richness for only $13.60.  I recently had this wine at a Thai cooking demonstration at Zest Restaurant (Regina) and it was a superb match with that style of cuisine.

When I met Johannes Selbach and Doug Reichel, his Saskatchewan agent, they brought along two wines that they hope will soon be available in Saskatchewan.  They will be. The first was the 2004 J. & H. Selbach ‘Green Fish Label’ Riesling Kabinett.  The Selbachs have created a very modern looking package for this wine that features a screw cap and a label designed by Vancouver artist Johanna Waldorf.  The wine inside is equally modern, with zingy fruit and some nice minerally flavours that are perfectly balanced by a crisp finish that will please those who like their German wines a little less sweet.

Okay, time to reveal the wine I described at the beginning of this article (it’s your reward for reading this far).  The 2003 Selbach-Oster Zeltinger Schlossberg Riesling Auslese instantly carried me back to that steep Mosel vineyard.  This is a captivating Riesling. It smells like a fruit salad of freshly sliced peaches, pears and green apples drizzled with maple syrup.  Those fruit flavours explode in the mouth, but slate flavours and a steely acidity ensure that the wine does not seem overly sweet even though it’s an Auslese.  It has a long finish with none of the heaviness or ‘burn’ that more alcoholic wines often leave behind.  It’s hard to believe that a wine with only 8.5% alcohol can be so deep and nuanced.  Even though German wines at the Auslese level are usually considered to be dessert wines, I would gladly drink this with a main course.  Or an appetizer.  Or before dinner.  Or with breakfast?

I’m pleased to say Doug Reichel reports that both of these wines are being ordered by the SLGA and will be available in Saskatchewan toward the end of August/beginning of September.  He?s anticipating that the Selbach Fish Label Kabinett will sell for under $20 and that the Selbach-Oster Zeltiner Schlossberg Riesling Auslese under $40.

]]> http://finewinesmanitoba.com/riesling-renaissance/feed 0 http://finewinesmanitoba.com/reflections-on-my-time-at-cape-jaffa-winery-in-south-australia http://finewinesmanitoba.com/reflections-on-my-time-at-cape-jaffa-winery-in-south-australia#comments Thu, 08 Apr 2010 17:22:18 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=283 By Sarah Reichel



When my cousin and I showed up on the front steps of Cape Jaffa Winery in South Australia we had absolutely no idea what to expect. We would live and work there for more than two months. We had taken the owners up on their offer a year before, on their visit to Saskatchewan, to come and work at Cape Jaffa for a while. It hit us suddenly as we stood at the cellar door, with our bags piled high and our clothes wrinkled from the trip, that the invitation, although truly meant, was made out of friendship, not because we had anything to offer in the area of winemaking! The whole prospect had looked exciting and foreign and slightly fairytale while we were still at home but now it was just daunting!

We couldn’t help but fall in love with the setting at Cape Jaffa though. We had enjoyed staying in some of the large Australian cities, but it wasn’t until we drove through South Australia’s Limestone Coast on our way to the winery that we really felt comfortable. Maybe it was the rural nature and country friendliness of Cape Jaffa that made us feel this way, situated as it was between two small towns, Robe (population 2000) and Kingston (population 500). We were blown away by the acceptance and welcome that the locals showed us from the moment we arrived to the moment we left. Or maybe it was the setting, so different from that of anything I had seen before – stunning coastlines, brilliant blue waves, grass fields stretching for miles dotted with kangaroos and massive crawling gum trees, and, of coarse, vineyard after vineyard- the vines standing like troops in rows, uniformed in thick, heavy green.

We spent our time at Cape Jaffa doing all sorts of jobs around the winery- testing the wines’ acid, sulphur and alcohol levels, transferring the wine from barrel to tank and back again, “training” the vines- tying the baby vines to a wire so that they grew straight and strong- and going on promotional trips. We also had the “pleasure” of labelling bottle after bottle of the wines being shipped to Saskatchewan-over 1500 bottles in all! Over time a number of things became apparent about the way this South Australian winery was run. There was a contagiously relaxed feel at Cape Jaffa. The day was always long enough to fit in the daily tasks plus a good surf, and maybe even an early morning crayfish run.

Kym and Sue Hooper have just passed the winery on to their son and daughter-in-law, Derek and Anna Hooper. Cape Jaffa is in its fourth year toward becoming certified in biodynamics. I had no idea what this meant- previously having heard it described as a new-age way to farm and a superstitious waste of time – and so I was curious as to why the Hoopers had chosen this approach. I soon learnt that, to them, “biodynamic” had simply come to mean a cleaner, healthier way to farm. As Nigel Westblade (winemaker) said to me one day, “Biodynamic is really just one step further than organic”.

I saw how in every way that the Hoopers farmed they tried to create a complete, sustainable living system in and around the vineyard to produce high quality wines. This called for incredible intention on the part of the winemakers, Nigel, Derek and Anna, a focus on detail, and a strong conviction to work with the land, not simply off of it. This turned out to be a meticulous and time-consuming task. But the Hoopers were left with the huge reward of a clear conscience, knowing that their wines were clean wines.

I wasn’t aware that the majority of Australian wineries, large and small alike, manipulate their wines. This means that chemicals, preservatives and sugars are all added to make one vintage taste the same as the next. In the process of winemaking without manipulation, as we saw first-hand, this is practically impossible. Each vintage should taste distinct. That was the beauty of Cape Jaffa Winery. The care and concern that the Hoopers put into the making of their wines was all that was added.

Biodynamics is based on the cycles of the moon. Therefore, if the moon affects the tides, what would it do to the draw of water in other places- like the draw of water in the soil? The more the effects of the moon were observed and understood, the more the benefits become apparent. For example, the Hoopers can know from the position of the moon when the grape flavours are at their fullest and therefore the best time to harvest.

But the moon cycle wasn’t the only aspect to play a role in biodynamic winemaking. There were many. Instead of herbicides, sheep are used. In the summer months sheep are left to graze up and down the rows of vines. In the winter, a slashing machine is used to keep down the weeds.

Instead of pesticides, ducks are used. Luckily, pests (like snails and leafhoppers) are not a large problem at Cape Jaffa but to keep it that way, a flock of hungry ducks are “released” into the vines, a couple of times a year, to do what they do best: waddle and eat. Entering the rows skinny and exiting plump, the ducks do well at keeping pests scarce.

Instead of fertilizer spray, natural products are used. One of the methods is to take a mixture of manure, seaweed, hay and grape skins piled and left for a year, turned every few months, and spread it at the base of the vines. Incredibly rich in minerals, it does an excellent job at rejuvenating and strengthening the vines.

Instead of using high-energy, high-cost heaters and sprinklers to keep frost from damaging the vines, bales of hay are used. The bales are placed at the ends of the rows and are lit when the temperature drops to zero degrees Celsius. The smoke forms a protective blanket over the vines to keep out the frost.

But how does bio-dynamics actually better the crop? The Hoopers have noticed improvement in soil fertility and crop nutrition; better pest, weed and disease management; a great increase in the longevity of the vines (thus less work towards planting and growing new vines); their wines staying drinkable longer; and the undeniably clearer, sharper, more vibrant taste that people consistently comment on in their wines.

In the end, my experience at Cape Jaffa did turn out to be exciting and foreign and yes, I suppose, slightly fairytale. But I don’t think that it is only the memories of the winemaking itself that will stay with me. I am left with an overall feeling of good that comes from the unique honesty, integrity and quality in the wines that were birthed at Cape Jaffa. I can taste the difference in all of their wines, and I’m sure you will be able to as well.

]]> http://finewinesmanitoba.com/reflections-on-my-time-at-cape-jaffa-winery-in-south-australia/feed 0 http://finewinesmanitoba.com/on-quality-maturation-in-winemaking http://finewinesmanitoba.com/on-quality-maturation-in-winemaking#comments Thu, 08 Apr 2010 17:20:24 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=281 By Doug Reichel



Perhaps South Africa’s authoritative wine guide, John Platter South African Wines 2004, says it best about Rozendal wine: “An authentic ‘cult’ wine (all the more remarkable for the winemaker’s belief that he succeeded possibly because he ‘knew too little’), it’s still considered one of the finest Cape wines of the modern era.  Kurt A has fulfilled his vision of making wine ‘as naturally as possible.’”

Two of the hallmarks of the Rozendal’s St. Emillon/ Pommerol Bordeaux style blend of Merlot, Cabernet Sauvignon and Cabernet Franc blend are the almost mystical balance and its incredible capacity to cellar without big alcohol and additives.

Authentic Quality

Balance in red wine is about the fruit, tannins and acidity in harmony.  To Kurt, harmony is not just a component descriptor, it’s a philosophy of life.  Only healthy fruit can produce quality fruit and health is more than chemicals in balance.  Seeking harmony for every facet of life on the Rozendal Farm is seen in their bio-dynamic philosophy that ‘feeds’ the farm and everything associated with it.  Kurt recounts how he was jolted into thinking more holistically. A certain toxic chemical supplied by a U.S. company that was used for spraying the vines became unavailable in 1990 in South Africa due chemical warfare stockpiling on the eve of the first Gulf War.   Kurt was sobered by the fact that the chemicals  being used to potentially specifically kill people were the same ones being used on the vines and seeping into the soil and water table and it was only a matter of time before his family and farm would be toxin saturated and poisoned.  ”The toxic nature of these chemicals was only a matter of concentration, nothing else,” Kurt recalls.  Rozendal Farm (located on the edge of South Africa?s largest natural reserve) has been completely chemical-free since 1991. They have encouraged whole farm natural eco-systems, complete with no artificial irrigation, and at a very human level have intentionally fostered racial and relational harmony among the staff.  One visitor, overcome by the tranquility labelled Rozendal Farm, ‘Planet Rozendal!’  The ripple effects move into the wine making: With such clean land and water feeding the vines, added yeast and subsequent fining used to clear the accumulated dead yeast cells are unnecessary.

It is the absolute quality of the fruit on the Rozendal vines that allows for the tremendous balance of fruit, tannins and acidity/alkalinity. Amman believes and oft says, “quality is the estimate of value that is always an individual experience.” He believes that only nature can produce quality and that quality by its very nature cannot be static or constant and therefore cannot finally be manipulated by the winemaker.  So he deduces that when winemakers or marketers speak of ‘consistent quality’ they are, in fact, referring to consistent mediocrity or ‘average’, a standard that can be manipulated and controlled and then marketed as ‘quality.’   “Sadly,” says Kurt, “people who now train in winemaking and winemaking techniques no longer learn about making good wine, they learn how to avoid making bad wine.”  The standard is lowered but the marketing is heightened because advertising can influence our palates. Kurt observes, “It seems easier to find good wine that is expensive, than expensive wine that is good.”

Maturing vs. Aging

On Kurt’s first visit to Saskatchewan we noted the newly arrived Rozendal 2001 in the specialty section of a government liquor store.  It became clear that Rozendal was a bit of an anomaly among the ‘big’ reds parked on either side.  The average alcohol percentages ranged from 14-15.5% alc./vol. with Rozendal 2001 at only 12%.  Amman notes that at 16% alc./vol.  all developmental activity in the wine ceases.  Here he comes back to grape quality:  if you start with optimum quality fruit you need fewer manipulative techniques evidenced in excessive alcohol levels and sulfur additives to preserve.  It is here that Kurt makes a point he often repeats:  ”Aging and maturing of wines are not the same.  We want our wines to mature; aging is about sterile preservation. You can keep a body part or animal in pure alcohol for a very long time.  Growing old and growing up are not the same. This is true with wine as well as humans.” Kurt talks about how our palates have been overwhelmed, even ‘numbed’ by the big alcohol-laden wines.  Having been formally trained in European culinary ways and having operated one of Johannesburg’s top restaurants prior to moving into the Stellenbosch wine world, Kurt understands the palate.  One wonders how many big reds have wowed us by effectively pickling sub-standard fruit in copious amounts alcohol.  In contrast, each Rozendal wine (you pick the vintage) has all the delicate fruit flavours and balance, the gentle finesse that seem to mark prominent Bordeaux wines, without excessive alcohol or sulphur reinforcement.  There is not a Rozendal vintage that we know of since that first catapulting 1983 vintage (with only 11% alc./vol.) that is not still drinking from well to outstanding.

Rozendal wine is true terroir wine, and given the health of the Rozendal Farm terroir it should not be surprising that the Rozendal wine has such maturing potential.  Amman refuses to make hard and fast predictions about best drinking time because authentic maturing is outside the winemaker’s control, the wine is ‘alive’ and evolving and defies predictions.  They will not release the wines before they can be enjoyed when purchased, and so the 2001 vintage is the latest to be released.  He does say that the 2001 will probably be at optimum drinking in 7-14 years.  Amazing, because it’s so enjoyable now.

]]> http://finewinesmanitoba.com/on-quality-maturation-in-winemaking/feed 0 http://finewinesmanitoba.com/wine-enthusiasts-1-best-buy-luzon-red http://finewinesmanitoba.com/wine-enthusiasts-1-best-buy-luzon-red#comments Thu, 08 Apr 2010 17:01:30 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=273



“It delivers huge plum and spice notes, with tobacco, herbs and smoked meat working their way into the game. Remains powerfully fruity and spicy in the mouth, with a long, minty, medicinal finish. Competes with thousands of wines priced higher. Overdelivers by a lot!”

Source: WineMag.com

Click here for more information on this award winning wine.

]]> http://finewinesmanitoba.com/wine-enthusiasts-1-best-buy-luzon-red/feed 0 http://finewinesmanitoba.com/the-cana-story-re-told http://finewinesmanitoba.com/the-cana-story-re-told#comments Thu, 08 Apr 2010 13:52:57 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=269 Wine and Weddings: The Cana Story Re-told
By Larry Adams, Bowen Island, BC

Gospel of John 2:1-11:
A wedding took place in the town of Cana in Galilee. Jesus’ mother was there. Jesus and His disciples had been invited as well.

When the supply of wine ran short, Jesus’ mother told Him, “They have run out of wine.”

“Dear woman, why should that concern us?” Jesus asked. “My time has not yet come.”

His mother told the servants, “Do whatever He tells you.”

Six stone waterpots were there for the Jewish rites of purification. Each could hold 75 to 110 litres.
Jesus told the servants, “Fill the waterpots with water.” So they filled them to the brim.

Then He said, “Now draw some out and take it to the master of the banquet.”

The servants did this. When the master of the banquet tasted the water that had become wine (he did not know where it had come from, though the servants who had drawn the water knew), he called the bridegroom over and said, “It is customary to serve the finest wine first, and then the cheaper wine after the guests have had too much to drink; but you have kept the best till now!”

This miracle in Cana of Galilee was the first sign that Jesus gave, the first glimpse of His glory. And His disciples believed in Him.

A thin cloud cloaks the moon, and the olive grove darkens. Only the more determined stars can be seen as softened halos, the rest eclipsed entirely. Your prayer shawl is barely discernible.

Stay here, and watch with Me.

I remember the first miracle we saw You perform. There were many special miracles, but this one started us thinking about You as the Messiah.

You had been invited to the wedding of Your cousin in Cana. The families of both the bride and groom were relatively poor, so only close relatives and a few friends made up the guests invited to celebrate each evening in the groom’s house for seven days. Your growing reputation enhanced their guest list. And You brought along the six of us who had begun to follow You.

On the fifth evening, having washed our hands and feet according to the purification rituals, we were reclining at the couches to which we had been directed by the master of ceremonies, one of the groom’s uncles whose wit and charm had enlivened the feasting. Though thin, the man was anything but ascetic. His beard was full, his face etched by frequent laughter. He arranged the guests in different groupings each evening. I was beginning to feel relaxed with these people.

That evening I was at a couch with You, John, and two other guests. The food was being served, the wine poured. Shadows cast by the oil lamps capered on the stone walls. An aunt was recounting a story of the bride as a young girl.

I glanced at the couch where the wedding party and rabbi were reclining under the chuppa embroidered in gold and silver. The bride was obviously happy about her parents’ choice of husband for her. She laughed at the story her aunt told – we all laughed. But the bride’s laughter was brittle. There were traces of strain in her face and bearing which had not been present the previous evenings. The groom also seemed a little subdued.

Your mother came over to our couch and whispered so low that I could barely hear her. “They?re running out of wine.” Her eyes and body tension relayed her concern. Social shame came with the inability to demonstrate hospitality at a wedding feast. And we were only five nights into the feasting! Apparently there were too many guests for the resources of the two families, and soon it would become apparent to everyone that the guest list could not be served by the amount of wine they had. What an embarrassing way for the young couple to start married life!

“Dear woman,” You whispered back. “What is that to you or Me?  My time has not yet come.”

Mary, what were you expecting? You had pondered long the nature of your son. It was widely believed that the Messiah would perform miracles to demonstrate His calling. Was that why you thought your son might do something to help?  Or did you think that by bringing six extra guests He had contributed to the problem and as a relative should try to help with a solution?

Gesturing toward You, Mary told the two servants dishing out food and pouring wine, “Do whatever He tells you.” The servants nodded. She returned to her place.

You were quiet for awhile, lost in thought (and now I understand, in prayer). Then You got up, and beckoned for John and me to follow. You asked me to fetch the other four disciples. We all went into the hallway.

One of the servants was hurrying by to serve another couch. You asked him to stop and call the other servant. I could sense the man’s frustration, even though he nodded politely and brought his co-worker.

In the hall stood six stone waterpots which we all had used to wash our hands and feet before entering the room where the banquet was being held. The waterpots varied in size, holding between 75 and 110 litres each.

“Fill the waterpots with water,” You told the servants. They filled them to the brim.

“Now draw some out and take it to the master of ceremonies,” You commanded. They looked puzzled, wondering why You would ask them to take a jug of water to the emcee. But they obeyed.

We all returned to our couches, and watched as one of the servants placed the jug of water in front of the master of ceremonies. The groom’s uncle looked into the jug, and then drained what was left in his cup.

He poured – wait! That didn’t look like water! No, it was darker. And he poured it right into his wine cup. He took a sip, and his eyebrows lifted. He took another sip, letting the wine roll slowly along his tongue, savouring it. He glanced quizzically at the wedding party.

The servant behind him was looking at the jug with wrinkled brow. Turning toward the servant, the master of ceremonies whispered something in his ear. The servant went to the groom, and asked him to join the master of ceremonies in a corner of the room.

The groom’s uncle exclaimed, “This tastes like the very best grape aged perfectly! It’s customary for the finest wine to be served first and then the cheaper wine after the guests have had too much to drink; but you have saved the best till now!”

“What?” the groom asked in surprise.

“Well, have a taste,” the uncle said.

They both returned to the couch where the master of ceremonies had been reclining. The groom sipped from his uncle’s cup. And sipped again.

“Where did this come from?” he asked amazed.

The servant pointed at You as he explained what had happened. He took the groom and master of ceremonies into the hall and showed them the six stone waterpots  brimming with wine then, not water. Over 600 litres of the best wine anyone at the banquet had tasted!

The merriment that night was infectious. The dancing was energetic. Everyone got caught up in the exuberance of the bride and groom who had not only enough wine to last the remainder of the feast, but well into their marriage. Such was Your generous gift to them.

And we, Your disciples, saw the first rays of a glory through which You would convince us eventually that You are the Messiah.
___________________________________
It seems appropriate to include this short story of Larry’s in the section “Friends” on this wine website as Larry has been a close friend of mine for almost 20 years now. This story was originally self-published under the title: “Jesus, You Make All Things New” in a Lenten reading guide for a small group of his friends. Doug Reichel.

]]> http://finewinesmanitoba.com/the-cana-story-re-told/feed 0 http://finewinesmanitoba.com/values-reign-in-an-age-of-mcwine http://finewinesmanitoba.com/values-reign-in-an-age-of-mcwine#comments Wed, 07 Apr 2010 20:13:25 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=263 By CJ Katz – Publisher, Editor of Savour Life Magazine.



REGINA – For the family of Torreon de Paredes Estate Winery, concern about protecting the environment is a number one priority. “Trade barriers of the future will be related to the environment,” says Javier de Paredes, managing director. Two years ago, they put their money where their wine is concerned (and costs are huge to carry ISO status) and became one of the few wineries in Chile, and in fact around the world, to be ISO 14001 certified. “The term ‘organic’ still has a lot of grey zones but ISO certification has very clear cut guidelines,” he explains. Just last week the winery underwent its annual inspection. ISO inspectors came onto the winery and among other things interviewed every person at every level of production to inquire if they understood what ISO certification is about, their particular roles and how what they do impacts on the environment. Torreon de Paredes (Spanish meaning ?Tower of the Paredes family?) received another year of certification.

Concern for the environment and the small size of their winery is one reason why all the grapes of the one million bottles produce yearly are hand picked. “It’s much easier on the vines,” says Paredes. Mechanical harvesters, like the huge nets that rape the ocean floor for fish, swoop up everything in its path – leaves, nails and wire – not optimal ingredients for making world-class wines. Once the grapes have been picked (all of which come from the vineyard, none are outsourced), they are then hand selected and fed into the crusher.

The Torreon de Paredes Winery was established back in 1979 when Javier’s father, Amado, was reaching the autumn of his life. In his early 70′s he purchased 150 hectares of vineyards in and around Rengo, when Chile country was in terrible economic crisis. While other wineries were pulling out their vines and planting kiwis, Amado insisted on planting vitis vinifera vines. Today the winery exports to more than 15 countries worldwide. At age 94, in 2000, he passed away leaving his sons Javier and Alvaro to run the vineyard.

Although Amado envisioned a much larger operation than what the Paredes family runs today, there are no plans to expand. Instead the Paredes brothers are insistent on maintaining and exceeding the quality of their wines. A massive and costly replanting process began four years ago. “We have learned over many years which grapes grow best where,” says Javier. With the lifespan of a vineyard between 20-25 years, new plants must be planted to keep the winery healthy. “Four years ago we pulled out 11 hectares of poor producing Cabernet Sauvignon and Sauvignon Blanc vines. Then we let the land rest for three years.” Cabernet Sauvignon, Syrah and Viognier clones were planted in their place. “We wanted to maximize the scientific knowledge available. These clones mean that every plant is the same and reacts the same way to flowering, ripening and other physiological and environmental conditions,” explains Javier.

The first results were produced with the first bottling of 2003 Syrah wine. “Our first vintage was horrible,” remembers Javier. “We dumped it all out.” But the 2004 harvest has been excellent. During the growing season the vines underwent “green pruning” where green grape bunches are removed to enable the vine to produce a better quality fruit with fewer grapes. “The grape must from this vintage is incredible.” Although this is their first successful bottling, “Uncorked” the premier wine guide of Chile is recognizing the wine’s potential and suggesting it could become one of the best Syrah’s in Chile. During Javier’s stop last week in Regina, he held a tasting that included this new wine. Despite only three months of aging in the bottle, it’s showing great potential. A big wine that’s still young with huge aromas of vanilla, lots of pepper and ripe red fruit. The finish exhibits very strong yet drinkable tannins, which shows good aging potential. Only 500 cases were produced this year.

(see picture above)

Javier de Paredes presenting a 3 litre Torreon de Paredes Reserve Cabernet Sauvignon 1995 to Chef David Flegel, Radisson Hotel Saskatchewan, who prepared the food for Javier?s Winemaker Dinner. A month later David was Chef for Her Majesty Queen Elizabeth?s stay at the Hotel Saskatchewan.

Javier’s Regina wine tour culminated with a fabulous winemaker’s dinner put on at the Hotel Saskatchewan by Executive Chef David Flegel and his team. The palate opener of the evening was a pretty Valle de Rengo Chardonnay 2003. This light fresh wine with its short finish was perfect to open the taste buds in anticipation of a superb meal. One of the highlights of the evening was Torreon’s Valle de Rengo Cabernet Sauvignon Rosé 2004, one of the best example I’ve enjoyed of a rosé.  This wine is full of fruit character, bursting with fresh from-the-field strawberries. It’s slightly tannic with excellent acidity. It paired perfectly with the tempura fried trout with ginger soy sauce.

The second highlight was the Special Reserve Don Amado 1998, a wine produced in honour of their late father. We revelled in this wine. Its complexity transported the meal to another plane. The vanilla, chocolate, ripe red cherries and well-rounded tannins paired beautifully with the Qu’appelle Valley elk loin, wild mushrooms and barley risotto. This wine gets consistently excellent reviews and is rated among the top five reds of Chile, a sliver medalist at the International Wine and Spirits competition in London, UK. The finale was the Reserve Late Harvest 2002 (100% Gewurztraminer) served with a chocolate panna cotta, port balsamic glazed cherries and a chocolate truffle torte. This wine is simply elegant bursting with apricots, honey and nectar.

The Torreon de Paredes Estate Winery is more than just wine. It’s about values, vision, passion and leadership. It’s so important in the age of mass produced McWine to support small wineries that craft an excellent product. Small wineries such as this one stand for something more than just producing lots of wine. They stand for family, the environment, and for quality. Taste the difference for yourself.

Vol 3, Issue 15

Wednesday April 20, 2005

Savour Life Magazine is Saskatchewan’s Only On-Line Food and Drink Magazine.

Savourlife.ca

]]> http://finewinesmanitoba.com/values-reign-in-an-age-of-mcwine/feed 0 http://finewinesmanitoba.com/shiraz http://finewinesmanitoba.com/shiraz#comments Thu, 18 Mar 2010 17:07:38 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=233
Available At:
---
MLCC Stores
---
Use Product ID# 2129
Vintage: 2005
Region: Mt. Benson, Australia
Grape Variety: Shiraz

---
Price:$23.72


Description

This distinctively varietal Shiraz shows the classic spicy notes on the nose with mulberry and blackberry and hints of coffee and chocolate. The palate is generous and mouth-filling with fine tannins and well integrated oak.

]]> http://finewinesmanitoba.com/shiraz/feed 0 http://finewinesmanitoba.com/biodynamic-fruit-and-certified-to-boot http://finewinesmanitoba.com/biodynamic-fruit-and-certified-to-boot#comments Thu, 11 Mar 2010 00:21:45 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=149 Cape Jaffa Wines’ vineyard achieves full biodynamic certification MOUNT BENSON 9 April 2008: Mount Benson’s founding winery and pioneer in biodynamic winegrowing on the Limestone Coast Cape Jaffa Wines (www.capejaffawines.com.au) has completed requirements to become one of South Australia’s largest fully-certified biodynamic winegrowers, a process some four years in the making.

The certification granted by Australian Certified Organic (ACO) sees Cape Jaffa Wines’ entire vineyard become a fully-certified biodynamic operation. This consists of a biodynamic producer certification for the vineyard as well as an organic processor certification for its winery.

The Mount Benson operation is only one of a select few wineries in the state that have decided to go through the certification process.

“Cape Jaffa’s decision to become certified was one largely based on our commitment to consumers. There’s a lot of confusion surrounding biodynamic farming and we’re hoping to change that,” says general manager Derek Hooper.

“A lot of overseas markets don’t allow products to be labelled or marketed as organic or biodynamic unless they are certified, and it’s likely that Australia will follow suit and tighten their own regulations sooner rather than later.”

The ACO accreditation validates Cape Jaffa’s commitment to biodynamic vineyard management which has been developing over the last 12 years, and this year a certified product line will be released.

Biodynamic vineyard management is an advanced form of organic farming based on the idea of the farm as a self-sustaining organism. Growing using biodynamic practices from a winemaker’s point of view means the wine created bears a close relationship to the soil and climate that it is grown in, and therefore expresses the true regionality of where it is grown.

CAPE JAFFA WINES established in 1993 pioneered organic and biodynamic winegrowing in Mount Benson, South Australia. It is committed to growing regionally distinctive fruit and producing wines that are a true reflection of its unique site. The Cape Jaffa philosophy is to tread lightly through its environment, use biodynamic techniques to manage the vineyard and employ sustainable practices in the winery that minimise environmental impact.

]]> http://finewinesmanitoba.com/biodynamic-fruit-and-certified-to-boot/feed 0 http://finewinesmanitoba.com/our-beginnings http://finewinesmanitoba.com/our-beginnings#comments Wed, 10 Mar 2010 21:10:39 +0000 iliketheride http://dev.finewinesmanitoba.com/?p=120 Some background to the Doug Reichel Wine Marketing Inc.

Growing up in a typical prairie village was a privilege.  At the closing ceremonies of Saskatchewan Centennial Homecoming in that village I had the privilege of highlighting some of those privileges as I reflected on growing up in that setting- if you’re interested the text of my address on that ocassion is found here.

Wine and social change

My early experience growing up in small town Saskatchewan was one of complete abstinence from alcohol because it offered no apparent benefits that I could see. One of the features of growing up in the Prairies was (and still is in many areas) a drink-up weekend activity for a number of people – usually the beer, hard liquor and the “Kool-Aid-with-buzz” variety of drinks.  Headaches, smashed cars and endless stories of drink related escapades were common.  On the extreme side, news of three students my age from a neighbouring town dieing in a messy drink-related car accident, two teenagers from a different near-by town dieing in another drink-related accident helped clinch my determination not to drink.  Probably a good thing in that context.

It wasn’t until I completed my undergraduate degree in theology and then lived in South Africa for 8 years that I began to hang out with people who used alcohol – some beer, but mostly wine – in very life and friendship affirming ways: with friends, food and often in the context of some minor and major celebrations.  Then when my wife and I returned with our young family to Vancouver, Canada for graduate studies, we were part of a study environment and church where this pattern alcohol-use was replicated: friends, food and good wine.  Ditto when, after my studies, we moved to New Zealand for two years: friends, food and wine.  Celebration, taste-sensory alertness and delight in the small and large blessings of life (do not read that as middle-upper class financial security) were our expanding experience around wine.

It was in conversation with a one-time lawyer and New Zealand friend we got chatting about the similarities between our countries and he made an interesting observation:  Like Canada, New Zealand and Australia were very much pioneering cultures for much of the past 150 years and all had hard drinking backgrounds – perhaps something instinctively done to escape or socialize in an environment of limited entertainment options.  He then went on to note that where wine had begun to become the drink of preference, social attitudes and norms began to change quite dramatically – as in New Zealand where grape growing and wine consumption has rapidly become part of the new cultural fabric in the last 20 years.  Gender inclusiveness, alcohol related violence, the tone and tenure of social gatherings and parties, restaurant culinary excellence were all positively affected by more pervasive wine consumption.  It is interesting to note that my home province of Saskatchewan has per capita the highest alcoholism and lowest wine consumption in Canada.

Wine and raising our children

In my studies I found it instructive that Jesus Christ’s public work was book-ended by wine: at the request of his mother he replenished wine at a wedding where the supplies were running low thus commencing his ministry among people, and then the serving of wine and bread to a small group of his followers as an important sign of the culminating of his work on the night he was betrayed and later killed.  Perhaps one of the most hope-filled parts of the Bible speaks of wine served in a feast prepared by God for the all the oppressed and poverty wracked.

On this mountain the Lord Almighty will prepare a feast of rich food for all peoples, a banquet of aged wine

-the best of food and the finest of wines.

On this mountain he will destroy the shroud that enfolds all peoples, the sheet that covers all nations;

he will swallow up death forever.

The Sovereign Lord will wipe away the tears from all faces; he will remove the disgrace of his people from all the earth.

In a sense, Catherine and I came to appreciate wine in the finest, most wholesome way for neither of us had any alcoholic baggage.  As a couple, we wanted our three very alert children to observe the use of alcohol and the world of wine in our home in ways that would model life and celebration, not escape or paranoia.  We wanted them to observe a pattern of positive alcohol consumption that I think is implied throughout the Bible where wine is usually enjoyed with others in the context of shared life and celebration.  What could be a better deterrent to the binge, loneliness-numbing excessiveness of so much teenage drinking?  So we resolved early in our wine explorations that we would never open a bottle of wine or drink when there was tension in the home.  Given the crap that comes with being human, I promise you that this resolve was tested often.  But all these years later we’re continuing to enjoy wine and food and friends and we’re seeing our children pay attention to aromas and flavours in wine, food and wine matches, and generally witness good things happening around that bottle of wine at the evening meal table.

Farmers and Artists

I guess it was only natural that I should want to start a company around the idea of wine – good wine.  And it’s my prairie roots that have really helped me appreciate something of the agricultural rootedness of this business.  Growing up in rural areas means that you learn an attentiveness to the land, the soil and how the seasons affect that land.  You can do a lot with modern farming practises, but arrogance is necessarily kept at bay because you finally are at the mercy of the weather.  Good wine is about the juxtaposition of farming and art. Javier de Paredes of Torreon de Paredes Winery in Chile says it well,  Winemaking is about four things: the climate, the soil, the grapes and people.  We are only farmers.  We can only make good wine if we have good grapes and proper growing conditions.  See CJ Katzs interview with Javier, Values Reign in an Age of McWine, and my conversation with Kurt Ammann.

What are your thoughts on wine and food and friends and society and raising children and farming?  Please write us at info@finewinesmanitoba.com. These are some of mine.  Enjoy our wines.

Doug Reichel

Doug Reichel Wine Marketing Inc.

www.FineWinesManitoba.com

]]> http://finewinesmanitoba.com/our-beginnings/feed 0