Originally posted at http://ontariowinediva.blogspot.com
Martini’s are one of those timeless classics – like Gone with the Wind is to movies or the plays of William Shakespeare are to live theatre. In recent years, bartenders have started to experiment with the traditional recipe and have created many delicious, sometimes interesting, cocktails to entice their clientele. Everything from Cosmos to Appletini’s to Icewine Martini’s can be found on Martini lists throughout Canada these days. So, now I have a question to pose to you…
Have you ever had an Icewine Martini?
Back in 2002, Allan Schmidt, President of Vineland Estates Winery, was on a business trip in Alberta staying at Fairmont Chateau Lake Louise. One evening he had the opportunity to speak with their Food and Beverage Manager and commended him on the significant increase in sales of the Vineland Estates Winery Vidal Icewine. He wasn’t quite sure how they were managing to do it but definitely was not going to complain. The Food and Beverage Manager thanked him for his praise and then said, “Do you want to know how we do it?” So, it was on that night, in 2002, that Allan enjoyed his first Icewine Martini. Although this would normally be considered to be more of a female drink – the way so many of the martini cocktails are – Allan enjoyed it enough and was intrigued by it enough to want to develop it further. So, after seven years, and several nights of “perfecting the recipe”, Allan, Jim V Degasperis and the rest of the team developed VICE. The name VICE is the natural combination of Vineland (Estates Winery) and Icewine – Canada’s signature wine – and as Angela Aiello’s review on the VICE website says:
“The ratio of vodka to Icewine is perfect and it tastes absolutely delicious. VICE comes in one pre-mixed bottle and no additional prep is required. Chill and serve. My dreams have come true."
The tasting notes that were circulating around the release party on Thursday, July 30th suggested serving it chilled with half a grape as a garnish. It was not a bad combination but if you are looking to jazz up the appearance in the glass a little, what about trying a lychee garnish as there was a powerful lychee flavour in the drink. Depending on how you like your martini’s there are two ways of drinking this cocktail. If you like sweeter tasting cocktails, serve VICE straight up but if you tend to like the crisp cleanness commonly associated with Vodka martinis serving it on the rocks brings out the heat of the Vodka in a noticeable way. So, how about food? Well, like most martini’s you could enjoy this on its own very easily or, as was evidenced by the delicious food provided by Mark McEwan’s One Restaurant, VICE does pair well with a wide variety of foods. Chicken skewers were an excellent pairing; the grilled veggie flatbread pizza was great as well. Initially, I was not sure how the spicy Spring Rolls would go but the spiciness of the food added an extra dimension to VICE as did the veggie samosas.
Have you seen the commercials on TV for Bacardi’s Mojitos? Have you seen the shelves of your local liquor store filled with premixed cocktails like Vodka Mudshakes, Bloody Caesars or Strawberry Daiquiris? Well, once VICE hits the shelves of our local stores, it will be another one in the lengthy list of available products. It will be the first premixed Icewine Martini on the shelves and it is a very good example of what an Icewine Martini should be but one question I have been hearing the last few days is how does it compare to one made from scratch? In a lot of cases, the premixed versions always seem to come across as sweeter than a homemade version but, in all fairness, they are trying to appeal to a broad range of palates. They are trying to find the middle road in an effort to get the largest number of people to buy the product over and over again.
On Thursday, when I first tried VICE I did enjoy it. My preference was definitely straight up over on the rocks but, incidentally, that is how I like all of my martinis. It has been several years since I have had a made from scratch Icewine Martini and my one recollection of it was that I could definitely make a better version myself if I had both Icewine and Vodka at my house. At the time I didn’t have any Vodka around and when I did I never did test the theory but, after trying VICE, my interest was renewed in seeing if a made from scratch Icewine Martini would taste better than one made at a chain restaurant or a premixed version bought in a store. Luckily, I have a boyfriend who does private bartending on the side, loves to be creative with the drinks he makes and enjoys making me a martini on the weekend. I am sure you can imagine what the challenge for him was this weekend since I was on something of a mission to test my theory. To be fair, I had already decided that I was going to try the Icewine Martini made from scratch in both straight up and on the rocks versions. Luckily, I have a decent selection of dessert wines in my cellar so it was just a matter of choosing a Vidal Icewine from Niagara and then pairing it with an appropriate Vodka.
In our straight up version, we used the Mountain Road Wine Company 2002 Vidal Icewine and Stolichnaya Vodka. Now, with VICE, it was – in all likelihood – a current vintage of Vidal Icewine (probably 2008) and it was a Canadian Vodka but similarities could still be drawn between these two drinks. The colour was completely different – with the 2002 it was a lemon yellow colour whereas with VICE it was closer to a white sand colour – but that is something that stems from the age in an Icewine. Colour deepens with age in most wines so the deeper colour is not unexpected for me. I would expect that if an older vintage of Icewine was used to create VICE that there would be a similar colour present in the glass. While there were differences in aromas and flavours to this Icewine martini, I do believe that if an older vintage of Icewine was used in VICE, it would be a comparable product. What I was looking for between the pre-mixed version and the made from scratch version was whether or not there was similarities in style of the drinks. Between the straight up version and the on the rocks version, with VICE, the straight up version showed more sweetness in the glass, equating to an appearance of more residual sugar. When I tried VICE on the rocks, the heat of the Vodka was much more apparent so, one has to ask, does the made from scratch version show similar characteristics? The answer is yes. When we tried it on the rocks, we switched the Vodka to a Canadian (in fact, an Ontario made) Vodka called Prince Igor Vodka instead of using the Russian made Stolichnaya Vodka. Prince Igor Vodka is produced by Kittling Ridge Estate Wines and Spirits in Grimsby, Ontario and, since VICE is made using Canadian Vodka, using Prince Igor Vodka in the made from scratch version gives a fairer representation of what VICE really is. Now, my theory on why the on the rocks version brings out the heat of the Vodka is that the coldness of the ice mutes (or dulls) the sweetness of Icewine. The reason why I call this a theory is because I am not a scientist, have never claimed to be, and do not really see myself ever learning that much about science simply due to a lack of time in my daily life.
After enjoying both VICE and a couple of Icewine Martini’s made from scratch, I do believe I have reached a verdict. While most pre-mixed cocktails are either too sweet or too bland with VICE, Vineland Estates Winery has found the perfect formula for a perfect Icewine martini. It’s not too sweet and not too dry and if you have a preference either way on how sweet or how dry you like your martini’s then either add ice or take it away. VICE is versatile, great to enjoy on its own or with a variety of foods and at $49 a bottle, a great value when you consider the average price of Icewine and Vodka bought in the LCBO is $43 and $36 respectively. If the quality is there, which I firmly believe is with VICE, why would you spend $79 to make Icewine Martini’s from scratch when there is a pre-mixed version available on the market? Now, I’m not advocating completely getting away from making an Icewine Martini (or any other cocktail) from scratch because, like the Slow Food Movement with food, I do believe made from scratch is the way to go. However, in a pinch, for when those unexpected guests drop by with next to no notice, a bottle of VICE will go a long way in impressing them. VICE is currently available at the winery and through their home delivery program. Check out your local LCBO this coming fall for a more local availability and, if you are not in Ontario, contact the winery directly at http://www.vineland.com to find out where you can pick up VICE in your city.
Wednesday, August 5, 2009
Monday, July 27, 2009
A Great Reason to Celebrate
Originally posted at http://ontariowinediva.blogspot.com
Mark Anthony Brands and Santa Rita Wines wanted to throw a party – a launch party of one of their lines of wine that was getting a label redesign. So, on Thursday July 23rd, iYellow Wine Club, Le Germain and Mark Anthony Brands got together to celebrate the re-launch of the Santa Rita 120 line of wines. The venue was the very interesting and eclectic Thrush Holmes Empire, located in the Queen West Village area of Toronto and is the studio space dedicated to Thrush Holmes gallery of paintings. As you are walking along Queen towards the gallery, you are greeted with a very unassuming silver exterior with “THE” as the only word appearing on the building and three strips of neon lights to signify the entrance. Inside, the space is simple – a great way to showcase the artwork of Thrush Holmes – and you can hear a DJ playing around the corner making the atmosphere lively, entertaining and, obviously, a great place to re-launch a great wine.
As we walked through the door, Angela Aiello greeted us and said “You have to try the 120 Sauvignon Blanc – it’s AMAZING!” So, since that was pretty much right in front of us, we grabbed a glass and headed for it – Angela was right. The aromas and flavours were mostly grapefruit and lemon but with slight hints of tropical fruit and herbs. The winemaker had added in 2% of Semillon which is the likely contributor of the tropical fruit flavours of pineapple, mango and papaya but it was not overpowering and just added a slight complexity to a standard Sauvignon Blanc. Although the term “fruit bomb” tends to be associated with fruity red wines, this white wine could easily qualify for that term and at a price of $10.45 (Cdn) a bottle, it is a definite steal. The 120 Cabernet Sauvignon – the other wine being re-launched this evening – was another powerhouse of flavours and aromas. Berry fruit, leather, cloves and vanilla are almost perfectly balanced and meld together into an elegant finish. The Cabernet Sauvignon was a 2007 vintage and, based on what I tasted, I would give it another 6-9 months to reach optimum balance. Also priced at $10.45 (Cdn) a bottle, both of these wines are readily available at a variety of LCBO stores in Ontario.
Now, not only did Mark Anthony Brands bring along the 120 line of wines for the re-launch, they also brought along a few rare treats for us to enjoy. A couple of wines from the Reserva line, a Sauvignon Blanc from the Leyda Valley and a great red simply named Triple C were among the tops for the evening. The Reserva Sauvignon Blanc had this amazing yellow colour, which the white walls of the gallery picked up beautifully, with a very faint green hue around the rim of the glass. The aromas were citrus and passion fruit with a slight herbal hint as you start to sip the wine. The flavours are super concentrated and there is a pleasant acidity winding its way through the palate giving it freshness, firm structure and a lingering finish. At the other end of the white wine scale we find the Reserva Chardonnay which was an incredible combination of tropical fruit, grapefruit and then an underlying backbone of vanilla and hazelnut. This Chardonnay is elegant, wonderfully balanced, ready to enjoy and incredibly complex. Both wines in the Reserva line are priced at $13.95 (Cdn) a bottle and are readily available in a variety of LCBO stores in Ontario. From the Floresta line of wines, the truly interesting wine of the evening was a Sauvignon Blanc from the Leyda Valley. Leyda Valley is one of those newly discovered gems in the Chilean wine scene (much like Prince Edward County is to Ontario or Lodi is to California) and is located between the city of Santiago and the Pacific Ocean. Within 12 kilometers of the Pacific Ocean, the area has a cool enough climate, with maritime influences and summer breezes, to make it an exceptional area for Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Riesling. The Sauvignon Blanc shows that perfectly with strong citrus notes, floral, kiwi and gooseberry. It is elegant and concentrated, crispy, zingy and, quite simply, reflects the best that this particular grape can be. This particular wine is a Vintages release through the LCBO and is available at $19.95 (Cdn) a bottle.
Although most of the outstanding wines of the evening were white wines, there was one particular red wine that stood out for any of us lucky enough to try a sip of it. Triple C, which is a combination of Cabernet Franc, Cabernet Sauvignon and Carmenere, is an interesting take on a red blend. From the Maipo Valley in Chile, this wine shows intense aromas of black currants, flora, tar, chocolate, vanilla and a little bit of cloves. Although the palate is strong and intense, it is also elegant in its structure, has great balance and a wonderfully persistent finish. Only available through Private Order with Mark Anthony Brands, this wine is worth every penny of the $49.95 (Cdn) price per bottle.
Now, to compliment these wines, Angela Aiello worked with Mark Moffatt from Le Germain to come up with some delicious little appetizers to pair with the food. Two of my favourite combinations were a mini potato rosti topped with tomato, onion and cheese and a mini lemon meringue tart. The Potato Rosti worked beautifully with the Floresta Leyda Sauvignon Blanc and the mini Lemon Meringue tart was a perfect pairing with the Reserva Chardonnay.
Just an author’s note to end this – If you are not in Ontario, Santa Rita wines is distributed to 70 countries around the world. All you need to do is visit http://www.santarita.com and click on World Distributors to find an importer near you.
Mark Anthony Brands and Santa Rita Wines wanted to throw a party – a launch party of one of their lines of wine that was getting a label redesign. So, on Thursday July 23rd, iYellow Wine Club, Le Germain and Mark Anthony Brands got together to celebrate the re-launch of the Santa Rita 120 line of wines. The venue was the very interesting and eclectic Thrush Holmes Empire, located in the Queen West Village area of Toronto and is the studio space dedicated to Thrush Holmes gallery of paintings. As you are walking along Queen towards the gallery, you are greeted with a very unassuming silver exterior with “THE” as the only word appearing on the building and three strips of neon lights to signify the entrance. Inside, the space is simple – a great way to showcase the artwork of Thrush Holmes – and you can hear a DJ playing around the corner making the atmosphere lively, entertaining and, obviously, a great place to re-launch a great wine.
As we walked through the door, Angela Aiello greeted us and said “You have to try the 120 Sauvignon Blanc – it’s AMAZING!” So, since that was pretty much right in front of us, we grabbed a glass and headed for it – Angela was right. The aromas and flavours were mostly grapefruit and lemon but with slight hints of tropical fruit and herbs. The winemaker had added in 2% of Semillon which is the likely contributor of the tropical fruit flavours of pineapple, mango and papaya but it was not overpowering and just added a slight complexity to a standard Sauvignon Blanc. Although the term “fruit bomb” tends to be associated with fruity red wines, this white wine could easily qualify for that term and at a price of $10.45 (Cdn) a bottle, it is a definite steal. The 120 Cabernet Sauvignon – the other wine being re-launched this evening – was another powerhouse of flavours and aromas. Berry fruit, leather, cloves and vanilla are almost perfectly balanced and meld together into an elegant finish. The Cabernet Sauvignon was a 2007 vintage and, based on what I tasted, I would give it another 6-9 months to reach optimum balance. Also priced at $10.45 (Cdn) a bottle, both of these wines are readily available at a variety of LCBO stores in Ontario.
Now, not only did Mark Anthony Brands bring along the 120 line of wines for the re-launch, they also brought along a few rare treats for us to enjoy. A couple of wines from the Reserva line, a Sauvignon Blanc from the Leyda Valley and a great red simply named Triple C were among the tops for the evening. The Reserva Sauvignon Blanc had this amazing yellow colour, which the white walls of the gallery picked up beautifully, with a very faint green hue around the rim of the glass. The aromas were citrus and passion fruit with a slight herbal hint as you start to sip the wine. The flavours are super concentrated and there is a pleasant acidity winding its way through the palate giving it freshness, firm structure and a lingering finish. At the other end of the white wine scale we find the Reserva Chardonnay which was an incredible combination of tropical fruit, grapefruit and then an underlying backbone of vanilla and hazelnut. This Chardonnay is elegant, wonderfully balanced, ready to enjoy and incredibly complex. Both wines in the Reserva line are priced at $13.95 (Cdn) a bottle and are readily available in a variety of LCBO stores in Ontario. From the Floresta line of wines, the truly interesting wine of the evening was a Sauvignon Blanc from the Leyda Valley. Leyda Valley is one of those newly discovered gems in the Chilean wine scene (much like Prince Edward County is to Ontario or Lodi is to California) and is located between the city of Santiago and the Pacific Ocean. Within 12 kilometers of the Pacific Ocean, the area has a cool enough climate, with maritime influences and summer breezes, to make it an exceptional area for Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Riesling. The Sauvignon Blanc shows that perfectly with strong citrus notes, floral, kiwi and gooseberry. It is elegant and concentrated, crispy, zingy and, quite simply, reflects the best that this particular grape can be. This particular wine is a Vintages release through the LCBO and is available at $19.95 (Cdn) a bottle.
Although most of the outstanding wines of the evening were white wines, there was one particular red wine that stood out for any of us lucky enough to try a sip of it. Triple C, which is a combination of Cabernet Franc, Cabernet Sauvignon and Carmenere, is an interesting take on a red blend. From the Maipo Valley in Chile, this wine shows intense aromas of black currants, flora, tar, chocolate, vanilla and a little bit of cloves. Although the palate is strong and intense, it is also elegant in its structure, has great balance and a wonderfully persistent finish. Only available through Private Order with Mark Anthony Brands, this wine is worth every penny of the $49.95 (Cdn) price per bottle.
Now, to compliment these wines, Angela Aiello worked with Mark Moffatt from Le Germain to come up with some delicious little appetizers to pair with the food. Two of my favourite combinations were a mini potato rosti topped with tomato, onion and cheese and a mini lemon meringue tart. The Potato Rosti worked beautifully with the Floresta Leyda Sauvignon Blanc and the mini Lemon Meringue tart was a perfect pairing with the Reserva Chardonnay.
Just an author’s note to end this – If you are not in Ontario, Santa Rita wines is distributed to 70 countries around the world. All you need to do is visit http://www.santarita.com and click on World Distributors to find an importer near you.
Sunday, June 14, 2009
An Amazing Afternoon in Madeira
Until yesterday, I did not realize that June 10th is Portugal’s National Holiday but shortly after sitting down for a Madeira luncheon, the assembled dignitaries filled us in that, normally, on that day they are kicking back on their decks and patios with family and friends. This year they chose to celebrate with us – a room of wine writers, fellow dignitaries and lovers of their favourite wine…Madeira. Now, Madeira is sweet stuff – it is essentially Ports made on the island of Madeira – so it is a wine that would not normally be associated with food. Like Eiswein, Sherry, Port or Icewine, Madeira is normally associated with dessert or on its own as an after dinner drink so pairing Madeira with food is an adventure unto itself.
When we arrived, our host for the afternoon, Mr. William Delgado, showed us into the cocktail reception area where we were offered Henriques & Henriques 10 YO Sercial. The island of Madeira is extremely small and Henriques & Henriques is the oldest producer of Madeira still operating on the island today.
“Sercial is one of the four recognized grapes in making Madeira and this 10 year old version was great paired with appetizers like Cod Fritters, Lobster Spring Rolls, Beef Tartar and Goat Cheese appetizers. Mostly caramel and spice on the nose, the flavours were light and smooth with a slight lingering finish.”
Once lunch was ready to be served, we were brought back into the main dining room to enjoy a lunch of:
Beef Consumme
Selection of Jacobs & Co dry-aged beef:
USDA Prime Whole Roasted Tenderloin
Oakleigh Ranch Wagyu Striploin
Alberta Wagyu Bavette
With
Sauté Mixed Mushrooms
Potato Gratin
Baby Carrots
Duck fat French Fried Potatoes
Selection of local & Portuguese Cheeses
Devils Food Chocolate Cake
The wine pairings with each of these courses were experimental they told us and some of them worked exceptionally well while others were not quite perfect. It would have been interesting to try the 10 YO Sercial that was served with the appetizers with the Beef Consumme because the Blandy’s 10 YO Verdelho was a little too heavy for this extremely lightly flavoured Consommé. Both the Madeira and the Consumme were delicious but the match did not quite work.
With the second course – the trio of beef – we were asked to pair it with the Henriques & Henriques 15 YO Verdelho and see which cut of beef the wine went best with. “The Verdelho 15 YO has a lovely rich, amber colour and has mostly citrus notes on the aromas. It is silky smooth, with very deep flavours of caramel, honey and nuts with a hint of tartness and a slightly long finish.” Although the third cut of beef - the Alberto Wagyu Bavette – was my favourite cut of beef on the plate due to the extra flavor it exhibited as compared to the other two cuts the 15 YO Verdelho seemed to pair best with the second cut of beef – the Oakleigh Ranch Wagyu Striploin
After the main course was cleared, we went into the “flight of wines” paired with local and Portuguese cheeses, fruit and honey. They had another task for us to decide upon – which of these two wines went best with the cheeses. Our two choices were the Cossart Gordon 5 YO Bual and Justino’s 10 YO Bual and they gave us two white cheeses, one blue cheese, an apple slice, a dollop of honey and some bread.
“The Cossart Gordon 5 YO Bual had a light brown colour and a distinctive sour cherry aroma with a slight nutty undertone. The flavours were a combination of raisins and currants and it went particularly well with the two white cheeses and the honey.”
“The Justino’s 10 YO Bual had this very interesting, almost cherry colour to it while the aromas were distinctively green and medicinal. It had an extremely complex palate of green apple, raisins and cooked fruit which paired wonderfully with the green apple slice and the blue cheese.”
Both of these wines brought different things to the table – and the cheese plate. Although the aromas associated with the Justino’s 10 YO Bual were not the most pleasant, it was kind of like a Pinotage – if you can get past the aromas normally associated with Pinotage you are rewarded with an amazingly tasty wine. The same could be said for the Justino’s 10 YO Bual so if you ever have a chance to try this particular Madeira, remember to forget what you are smelling and taste it anyway – you will be richly rewarded. The consensus at our table on the Cossart Gordon 5 YO Bual was that it was a typical Madeira and one that could be enjoyed in a variety of ways.
Our final course of the luncheon – the Devil’s Food Chocolate Cake – was paired with another flight of Madeira’s: the Justino’s Fine Rich Colheita 1996 and the Justino’s Broadbent Bual 1978. Now, along with the Devil’s Food Chocolate Cake, which had a Chocolate Ganache Frosting, there was also Chocolate ice cream and a rolled chocolate cigar.
“The Justino’s Colheita 1996 has an orange red colour with the aromas of nuts and cream – which is not typical for Madeira’s. The flavours were honey, spice and a slight amount of citrus. Essentially, this is very far from a typical Madeira but so interesting you just have to try it. The unique pairing that I found was that the chocolate ice cream brought out a major spicy undertone in this Madeira…imagine what this would be like with a pint of Haagen Dazs Chocolate.”
“Now the Justino’s Broadbent Bual 1978 was a real treat. It had a dark cherry colour and a complex set of aromas – smoke, honey, nutty, caramel, cherry, toast (which was almost an afterthought) were the key players but if you really wanted to analyze all of the aromas, you could easily have come up with a list as long as your arm. The flavours were mostly chocolate and toffee but there was also a hint of honey, figs and citrus to round it out. It was the most harmonious, the most perfect pairing of the afternoon because it went seamlessly with the Devil’s Food Chocolate Cake.
After the delicious luncheon was complete, we were welcomed back into another room to try some other Madeira’s that were not featured in the luncheon. Although there were many lovely ones to choose from, two in particular stood out for me.
Blandy’s Duke of Clarence Full Rich
Blandy’s Terrantez 1976
“The Blandy’s Duke of Clarence Full Rich showed an extremely powerful nose right up front. It actually reminded me of my Grandma’s Plum Pudding that we always have with Christmas dinner. The flavours are spicy and full bodied – mostly cooked fruit but with a kick of tartness on the finish. This could be paired with just about any cake or pudding recipe out there but would also be great on its own.”
“The colour on Blandy’s Terrantez 1976 is really quite amazing – it is a bright amber colour but with a greenish rim which actually is a sign of high quality Madeira. Although the aromas do not seem as powerful as the Duke of Clarence Full Rich, the Terrantez 1976 is just as complex. Raisins, currants, cooked fruit, citrus with even a distinctive hint of orange peel at the end are the major aromas coming into play here. You can find more of those aromas developing into the flavours combined with tangy freshness, a hint of tartness and a long lingering finish. The interesting thing is that the winery actually says it can hold until 2076 if you wanted to wait that long…but why would we do that when it is drinking so well right now. I would rather wait until 2016 or 2026 to see what it is like for my 40th or 50th birthday.”
When we arrived, our host for the afternoon, Mr. William Delgado, showed us into the cocktail reception area where we were offered Henriques & Henriques 10 YO Sercial. The island of Madeira is extremely small and Henriques & Henriques is the oldest producer of Madeira still operating on the island today.
“Sercial is one of the four recognized grapes in making Madeira and this 10 year old version was great paired with appetizers like Cod Fritters, Lobster Spring Rolls, Beef Tartar and Goat Cheese appetizers. Mostly caramel and spice on the nose, the flavours were light and smooth with a slight lingering finish.”
Once lunch was ready to be served, we were brought back into the main dining room to enjoy a lunch of:
Beef Consumme
Selection of Jacobs & Co dry-aged beef:
USDA Prime Whole Roasted Tenderloin
Oakleigh Ranch Wagyu Striploin
Alberta Wagyu Bavette
With
Sauté Mixed Mushrooms
Potato Gratin
Baby Carrots
Duck fat French Fried Potatoes
Selection of local & Portuguese Cheeses
Devils Food Chocolate Cake
The wine pairings with each of these courses were experimental they told us and some of them worked exceptionally well while others were not quite perfect. It would have been interesting to try the 10 YO Sercial that was served with the appetizers with the Beef Consumme because the Blandy’s 10 YO Verdelho was a little too heavy for this extremely lightly flavoured Consommé. Both the Madeira and the Consumme were delicious but the match did not quite work.
With the second course – the trio of beef – we were asked to pair it with the Henriques & Henriques 15 YO Verdelho and see which cut of beef the wine went best with. “The Verdelho 15 YO has a lovely rich, amber colour and has mostly citrus notes on the aromas. It is silky smooth, with very deep flavours of caramel, honey and nuts with a hint of tartness and a slightly long finish.” Although the third cut of beef - the Alberto Wagyu Bavette – was my favourite cut of beef on the plate due to the extra flavor it exhibited as compared to the other two cuts the 15 YO Verdelho seemed to pair best with the second cut of beef – the Oakleigh Ranch Wagyu Striploin
After the main course was cleared, we went into the “flight of wines” paired with local and Portuguese cheeses, fruit and honey. They had another task for us to decide upon – which of these two wines went best with the cheeses. Our two choices were the Cossart Gordon 5 YO Bual and Justino’s 10 YO Bual and they gave us two white cheeses, one blue cheese, an apple slice, a dollop of honey and some bread.
“The Cossart Gordon 5 YO Bual had a light brown colour and a distinctive sour cherry aroma with a slight nutty undertone. The flavours were a combination of raisins and currants and it went particularly well with the two white cheeses and the honey.”
“The Justino’s 10 YO Bual had this very interesting, almost cherry colour to it while the aromas were distinctively green and medicinal. It had an extremely complex palate of green apple, raisins and cooked fruit which paired wonderfully with the green apple slice and the blue cheese.”
Both of these wines brought different things to the table – and the cheese plate. Although the aromas associated with the Justino’s 10 YO Bual were not the most pleasant, it was kind of like a Pinotage – if you can get past the aromas normally associated with Pinotage you are rewarded with an amazingly tasty wine. The same could be said for the Justino’s 10 YO Bual so if you ever have a chance to try this particular Madeira, remember to forget what you are smelling and taste it anyway – you will be richly rewarded. The consensus at our table on the Cossart Gordon 5 YO Bual was that it was a typical Madeira and one that could be enjoyed in a variety of ways.
Our final course of the luncheon – the Devil’s Food Chocolate Cake – was paired with another flight of Madeira’s: the Justino’s Fine Rich Colheita 1996 and the Justino’s Broadbent Bual 1978. Now, along with the Devil’s Food Chocolate Cake, which had a Chocolate Ganache Frosting, there was also Chocolate ice cream and a rolled chocolate cigar.
“The Justino’s Colheita 1996 has an orange red colour with the aromas of nuts and cream – which is not typical for Madeira’s. The flavours were honey, spice and a slight amount of citrus. Essentially, this is very far from a typical Madeira but so interesting you just have to try it. The unique pairing that I found was that the chocolate ice cream brought out a major spicy undertone in this Madeira…imagine what this would be like with a pint of Haagen Dazs Chocolate.”
“Now the Justino’s Broadbent Bual 1978 was a real treat. It had a dark cherry colour and a complex set of aromas – smoke, honey, nutty, caramel, cherry, toast (which was almost an afterthought) were the key players but if you really wanted to analyze all of the aromas, you could easily have come up with a list as long as your arm. The flavours were mostly chocolate and toffee but there was also a hint of honey, figs and citrus to round it out. It was the most harmonious, the most perfect pairing of the afternoon because it went seamlessly with the Devil’s Food Chocolate Cake.
After the delicious luncheon was complete, we were welcomed back into another room to try some other Madeira’s that were not featured in the luncheon. Although there were many lovely ones to choose from, two in particular stood out for me.
Blandy’s Duke of Clarence Full Rich
Blandy’s Terrantez 1976
“The Blandy’s Duke of Clarence Full Rich showed an extremely powerful nose right up front. It actually reminded me of my Grandma’s Plum Pudding that we always have with Christmas dinner. The flavours are spicy and full bodied – mostly cooked fruit but with a kick of tartness on the finish. This could be paired with just about any cake or pudding recipe out there but would also be great on its own.”
“The colour on Blandy’s Terrantez 1976 is really quite amazing – it is a bright amber colour but with a greenish rim which actually is a sign of high quality Madeira. Although the aromas do not seem as powerful as the Duke of Clarence Full Rich, the Terrantez 1976 is just as complex. Raisins, currants, cooked fruit, citrus with even a distinctive hint of orange peel at the end are the major aromas coming into play here. You can find more of those aromas developing into the flavours combined with tangy freshness, a hint of tartness and a long lingering finish. The interesting thing is that the winery actually says it can hold until 2076 if you wanted to wait that long…but why would we do that when it is drinking so well right now. I would rather wait until 2016 or 2026 to see what it is like for my 40th or 50th birthday.”
Monday, June 8, 2009
The Great Wines of New Zealand
Originally posted at http://ontariowinediva.blogspot.com
Every year the best that New Zealand has to offer comes to Canada and embarks on the New Zealand Wine Fair. They reach Toronto by about mid May and it is a day of great Sauvignon Blanc, great Pinot Noir and a lot of other really interesting surprises from this island nation in the South Pacific. Almost fifty wineries set up at The Design Exchange in downtown Toronto and we spend the next 3 hours sampling wines from both islands in a variety of styles. Below are just a select few that really stood out this particular day and – for anyone who enjoys New Zealand wines – are a must buy for their cellars.
Gibbston Highgate Estate
2006 Soulgate Pinot Noir
Amethyst Wine Agency – the importer in Canada – brought not only the 2006 vintage of this great wine but also had a sneak preview for us of the 2007 vintage which gave us the opportunity to see what a difference a year can make. The 2006 vintage showed great complexity and finesse on the nose and palate with aromas of plums, cherries, herbs and spices. Due to the oak aging this wine went through, you could also smell cedar and toasty notes which helped subdue the palate, making it silky smooth.
The 2007 vintage was very similar but was even more powerful than its predecessor. There was even more complexity in the tastes and aromas and just a small amount of tannins. Both of these wines are ready to drink now but it would be very interesting to see how they develop over the next couple of years.
Gibbston Highgate Estate Wines are available through Vintages Online Exclusives.
Summerhouse Wines
2008 Marlborough Sauvignon Blanc
Really great Sauvignon Blanc is a complex range of aromas and flavours and this one definitely does not disappoint. The aromas are tropical fruit, floral and a slight hint of lime while the flavours are fresh, juicy and vibrant. Citrus and tropical fruit flavours with an excellent balance of fruit and acidity make this wine one of those really easy drinking – almost “dangerous” – wines that works great on its own or paired with seafood, asparagus, goat’s cheese or tomato based dishes.
Summerhouse Wines are available only through private order in Canada and their agent is Amethyst Wine Company. Be sure to pick up this yummy wine from Laura Higgins (laura.higgins@sympatico.ca, 416-750-9994)
Summerhouse Wines
2007 Marlborough Pinot Noir
Classic Pinot Noir from New Zealand – this is it in a bottle. An amazing colour of bright red with this slight purple hue, great aromas of cherries and toast and a spicy, silky flavour with red berry fruit mid way through. This wine is young and vibrant, is more than ready to drink now, and will pair beautifully with a wide variety of dishes. Some of my favourites with this wine – BBQ, Spicy dishes, Chocolate cake and for something different, how about you try this with grilled Salmon.
Summerhouse Wines are available only through private order in Canada and their agent is Amethyst Wine Company. Be sure to pick up this yummy wine from Laura Higgins (laura.higgins@sympatico.ca, 416-750-9994)
Hawkshead Wine
2008 Central Otago Pinot Gris
Pinot Gris is not one of the better known grapes from this area of the world but the wineries of New Zealand are experimenting and coming out with some amazing versions of wines with non-typical grapes. The aromas are typical Pinot Gris – tropical fruit, pears, honeysuckle and, in the case of this wine, a hint of almonds and marzipan.
The aromas translate smoothly and easily onto the palate – tropical fruit, pears, stone fruit (mostly peaches) and this gentle balance of fruit and acidity. Possibly the best part of this wine – the rich creamy texture that keeps you coming back for more.
Hawkshead Wines are available through a variety of importers around the world. In Ontario, contact Eurovintage International at csr@eurovintage.com or 416-494-2881. For other locations, please visit http://www.hawksheadwine.com/purchase.html for more information.
Hawkshead Wine
2006 Central Otago Pinot Noir
The Gibbston region – where Hawkshead Wine is produced – is one of the coolest regions in New Zealand. Located inland at the bottom of the south island, the grapes from this region tend to require a late harvesting which equates into distinctive wines found no where else in New Zealand.
This Pinot Noir, instead of being bright red with hints of purple, is almost a garnet shade and has powerful aromas of dark berry fruit and ripe plums with floral and herbal hints. The flavours are restrained initially and you only get hints of fruit with balanced acidity. As it opens up, you can pick out flavours of dark cherries, berries, chocolate and spice making it a perfect wine to pair with a wide range of foods.
Hawkshead Wines are available through a variety of importers around the world. In Ontario, contact Eurovintage International at csr@eurovintage.com or 416-494-2881. For other locations, please visit http://www.hawksheadwine.com/purchase.html for more information.
Paddy Borthwick Vineyard
2008 Wairarapa Riesling
Before we get into the specifics on any of these wines, let me just start by saying there were six wines on this table and every one of them were amazing. The best thing about all of these wines is that every single one of them was under $30 and most were under $20 making them incredible values for what is in the bottle and – hopefully very soon – your glass.
The Riesling is another one of those grapes that we do not normally associate with New Zealand but this one definitely makes you stand up and notice it. The aromas were very fruit forward showing lime, ginger and honey. The palate is equally amazing showing hints of apricot and other stone fruits and incredible balance. Although this wine is ready to drink now, if you can stand to do so, try cellaring it for a couple of years to see this wine turn into something mind blowing.
Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyard
2008 Wairarapa Sauvignon Blanc
A typical Sauvignon Blanc but one of the better examples I have had in a while. New Zealand Sauvignon Blanc is generally very fruit forward and aromatic the whole way around. This particular version is filled with both aromas and flavours of peaches, apricots, gooseberry, melon, guava and pineapple.
The next time you are having friends over for Sunday Brunch, instead of having Mimosas, try a bottle or two of this wine instead. Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyard
2007 Wairarapa Chardonnay
Normally, it is difficult to pick out which kind of oak was used on a Chardonnay based on the aromas alone but with this particular wine it was easy to pick out that there was a combination of French and American Oak in play here. It created an aroma that was mostly nectarines and pineapple but you could detect the creaminess and the nutty characters that French and American Oak bring to a wine respectively.
The flavours were of cream, fruit and minerals showing it had great diversity with food – I suggest Roasted Chicken in particular – but also great age ability. This wine would be amazing to see in the next 7-10 years. Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyards
2007 Wairarapa Pinot Noir
Produced in a typical Burgundian style – as opposed to New World styles – this particular wine experienced minimal human influence and handling and shows intense aromas of cherries and plums. The flavours are rich and complex – mostly tobacco, spice and fruit – with great structure and fine tannins. Consequently, this wine is both a great wine to drink now and a perfect wine to cellar for years to come.
Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Every year the best that New Zealand has to offer comes to Canada and embarks on the New Zealand Wine Fair. They reach Toronto by about mid May and it is a day of great Sauvignon Blanc, great Pinot Noir and a lot of other really interesting surprises from this island nation in the South Pacific. Almost fifty wineries set up at The Design Exchange in downtown Toronto and we spend the next 3 hours sampling wines from both islands in a variety of styles. Below are just a select few that really stood out this particular day and – for anyone who enjoys New Zealand wines – are a must buy for their cellars.
Gibbston Highgate Estate
2006 Soulgate Pinot Noir
Amethyst Wine Agency – the importer in Canada – brought not only the 2006 vintage of this great wine but also had a sneak preview for us of the 2007 vintage which gave us the opportunity to see what a difference a year can make. The 2006 vintage showed great complexity and finesse on the nose and palate with aromas of plums, cherries, herbs and spices. Due to the oak aging this wine went through, you could also smell cedar and toasty notes which helped subdue the palate, making it silky smooth.
The 2007 vintage was very similar but was even more powerful than its predecessor. There was even more complexity in the tastes and aromas and just a small amount of tannins. Both of these wines are ready to drink now but it would be very interesting to see how they develop over the next couple of years.
Gibbston Highgate Estate Wines are available through Vintages Online Exclusives.
Summerhouse Wines
2008 Marlborough Sauvignon Blanc
Really great Sauvignon Blanc is a complex range of aromas and flavours and this one definitely does not disappoint. The aromas are tropical fruit, floral and a slight hint of lime while the flavours are fresh, juicy and vibrant. Citrus and tropical fruit flavours with an excellent balance of fruit and acidity make this wine one of those really easy drinking – almost “dangerous” – wines that works great on its own or paired with seafood, asparagus, goat’s cheese or tomato based dishes.
Summerhouse Wines are available only through private order in Canada and their agent is Amethyst Wine Company. Be sure to pick up this yummy wine from Laura Higgins (laura.higgins@sympatico.ca, 416-750-9994)
Summerhouse Wines
2007 Marlborough Pinot Noir
Classic Pinot Noir from New Zealand – this is it in a bottle. An amazing colour of bright red with this slight purple hue, great aromas of cherries and toast and a spicy, silky flavour with red berry fruit mid way through. This wine is young and vibrant, is more than ready to drink now, and will pair beautifully with a wide variety of dishes. Some of my favourites with this wine – BBQ, Spicy dishes, Chocolate cake and for something different, how about you try this with grilled Salmon.
Summerhouse Wines are available only through private order in Canada and their agent is Amethyst Wine Company. Be sure to pick up this yummy wine from Laura Higgins (laura.higgins@sympatico.ca, 416-750-9994)
Hawkshead Wine
2008 Central Otago Pinot Gris
Pinot Gris is not one of the better known grapes from this area of the world but the wineries of New Zealand are experimenting and coming out with some amazing versions of wines with non-typical grapes. The aromas are typical Pinot Gris – tropical fruit, pears, honeysuckle and, in the case of this wine, a hint of almonds and marzipan.
The aromas translate smoothly and easily onto the palate – tropical fruit, pears, stone fruit (mostly peaches) and this gentle balance of fruit and acidity. Possibly the best part of this wine – the rich creamy texture that keeps you coming back for more.
Hawkshead Wines are available through a variety of importers around the world. In Ontario, contact Eurovintage International at csr@eurovintage.com or 416-494-2881. For other locations, please visit http://www.hawksheadwine.com/purchase.html for more information.
Hawkshead Wine
2006 Central Otago Pinot Noir
The Gibbston region – where Hawkshead Wine is produced – is one of the coolest regions in New Zealand. Located inland at the bottom of the south island, the grapes from this region tend to require a late harvesting which equates into distinctive wines found no where else in New Zealand.
This Pinot Noir, instead of being bright red with hints of purple, is almost a garnet shade and has powerful aromas of dark berry fruit and ripe plums with floral and herbal hints. The flavours are restrained initially and you only get hints of fruit with balanced acidity. As it opens up, you can pick out flavours of dark cherries, berries, chocolate and spice making it a perfect wine to pair with a wide range of foods.
Hawkshead Wines are available through a variety of importers around the world. In Ontario, contact Eurovintage International at csr@eurovintage.com or 416-494-2881. For other locations, please visit http://www.hawksheadwine.com/purchase.html for more information.
Paddy Borthwick Vineyard
2008 Wairarapa Riesling
Before we get into the specifics on any of these wines, let me just start by saying there were six wines on this table and every one of them were amazing. The best thing about all of these wines is that every single one of them was under $30 and most were under $20 making them incredible values for what is in the bottle and – hopefully very soon – your glass.
The Riesling is another one of those grapes that we do not normally associate with New Zealand but this one definitely makes you stand up and notice it. The aromas were very fruit forward showing lime, ginger and honey. The palate is equally amazing showing hints of apricot and other stone fruits and incredible balance. Although this wine is ready to drink now, if you can stand to do so, try cellaring it for a couple of years to see this wine turn into something mind blowing.
Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyard
2008 Wairarapa Sauvignon Blanc
A typical Sauvignon Blanc but one of the better examples I have had in a while. New Zealand Sauvignon Blanc is generally very fruit forward and aromatic the whole way around. This particular version is filled with both aromas and flavours of peaches, apricots, gooseberry, melon, guava and pineapple.
The next time you are having friends over for Sunday Brunch, instead of having Mimosas, try a bottle or two of this wine instead. Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyard
2007 Wairarapa Chardonnay
Normally, it is difficult to pick out which kind of oak was used on a Chardonnay based on the aromas alone but with this particular wine it was easy to pick out that there was a combination of French and American Oak in play here. It created an aroma that was mostly nectarines and pineapple but you could detect the creaminess and the nutty characters that French and American Oak bring to a wine respectively.
The flavours were of cream, fruit and minerals showing it had great diversity with food – I suggest Roasted Chicken in particular – but also great age ability. This wine would be amazing to see in the next 7-10 years. Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Paddy Borthwick Vineyards
2007 Wairarapa Pinot Noir
Produced in a typical Burgundian style – as opposed to New World styles – this particular wine experienced minimal human influence and handling and shows intense aromas of cherries and plums. The flavours are rich and complex – mostly tobacco, spice and fruit – with great structure and fine tannins. Consequently, this wine is both a great wine to drink now and a perfect wine to cellar for years to come.
Paddy Borthwick Vineyard wines are currently available through their importer only. Please contact Mr. Michael Gainer at Conoval Importing Services – michaelgainer@yahoo.ca or 416-907-8513 – for details.
Sunday, June 7, 2009
A Collection of Wine Reviews
Originally posted at http://ontariowinediva.blogspot.com
Every now and then I try to look back over past wine reviews, pick out some of my favourites and repost them in a collective blog entry. This particular entry will focus on my favourite Ontario wines – some from Prince Edward County, some from Niagara and some from Lake Erie North Shore. If you happen to be a winery owner and would like to get in on these or other blog entries that I post, feel free to get in touch with me and I will give you the details on how to get wine to me so I can review them. In the case where these wines are older vintages, due to the consistency of these wineries, I highly recommend that you seek them out and try them – you will not be disappointed.
33 Vines Winery 2007 Cabernet Franc
Wines are few and far between where I can say “I Love that colour” – this particular wine is inky purple and you could easily just sit there admiring the shade and nuances but then you would be missing something much more spectacular.
The aromas scream blackberry jam, violets, currants with a slight herbal quality to the end. It begs for chocolate before we even taste the wine. Without the chocolate there is a hint of spice at the tip of the tongue. The flavours are mostly jammy but with currants and black fruit sharing the palate.
We tried to pair it with 65 percent chocolate which was a little too light. The conclusion was that it was a better pair with the 99 percent. If you are not a chocolate fan (I understand that some people are not) you could try pairing it with goat cheese. We had a cheese from Georgia called Drunken Goat that it paired with rather well.
33 Vines Winery currently does not sell their wines in the LCBO so if you would like to get your hands on this particular wine – and I highly recommend that you do – please contact the winery directly at:
Telephone: 613-373-1133
Email: Info@33vines.com
Bergeron Estate Winery 2007 Gamay Noir
Gamay is one of those grapes that is very light and a lot of people turn their noses down at. If you are not a light red wine drinker, 30 minutes or so open will change this wine immensely.
In the beginning (of the glass) there were aromas of currant, red berry and the palate had a bit of spice and hints of leather but it is predominately red fruit. At the very bottom of the glass, on the very last sip, something very earthy comes through - mushroom. If you let the wine air even longer there is a distinctive Chinese Gunpowder Tea present in the flavours.
This is one of those wines that works well with a variety of dishes - light goat cheeses, pasta with meat sauce, white fish. The list is endless so be creative and find your perfect pairing. Bergeron Estate Winery is another winery that is not available in the LCBO – which is something I appreciate about the smaller wineries – but you can pick up their wines at their retail store outside of Adolphustown. Free delivery is available to Kingston or contact the winery to place an order:
To order by phone please call 613.373.0181 or wines@bergeronestatewinery.com.
Featherstone Estate Winery 2005 Estate Bottled Canadian Oak Chardonnay
The oak has been coming from the same farm outside of Brantford for the past four vintages but the cooperage house initially used to craft the barrels was not a perfect match. David Johnson, Winemaker, reworked the formula and ended up switching to a California based cooperage house which has resulted in a far superior Chardonnay using oak that comes from our fair lands.
The aromas are mostly pear with toasty undertones but every now and then you get a faint whiff of apples. The palate, although David admitted to the wine being over chilled at the time he served it to me, was extremely powerful with a lot of caramel and buttery notes. Equally predominant was the crème fraiche flavours which I am sure would have been even more powerful had this been served a few degrees warmer.
Featherstone Estate Winery does not sell any of their wines in the LCBO and there are no current plans to do so. To pick up any of their wines (please note the minimum bottle amounts and shipping costs), go to the following link and print out the order form:
http://www.featherstonewinery.ca/orderforms.html
Joseph's Estate Wines 2001 Cabernet Franc Icewine
Amazing light brown colour - like that of a Tawny Port.
Nose is strawberry, a bit of raspberry and some honey.
Palate is lots of honey with a slight hint of lemon on the finish. Has great balance and, despite this particular vintage, it shows no sign of Ladybug taint.
We have a theory that this would be great in an Icewine Martini. If you have a chance to try it out, let me know. To purchase wines from Joseph's Estate Wines, go to the following link for ordering information:
http://www.josephsestatewines.com/april2009b.pdf
Lacey Estates Vineyard & Winery 2007 Chardonnay
Have you ever encountered someone who likes to eat steak but insists on drinking only white wine? I have and let me tell you - this is THE WINE for them.
Chardonnay is the most full bodied of white wines and this one more than delivers. Just enough creaminess to perfectly compliment the green apple and stone fruit flavours and aromas. It has this wonderful, slightly lingering finish that leaves you wanting more and more.
Aside from being a perfect partner to steak done on a summer BBQ, try mixing this up with Veal or Pork Tenderloin as well. Lacey Estates Vineyard & Winery just opened this past May so to get you hands on their amazing wines, contact the winery directly at:
laceyestates@laceyestates.com
613-399-2598
Rosehall Run Vineyards 2006 Sullyzwicker VQA
An interesting blend of three grapes with an equally interesting name – 49% Ehrenfelser, 46% Riesling and 5% Gewurztraminer. Ehrenfelser was developed at the Geisenheim Research Station in Germany in 1929 and is, essentially, a frost resistant substitute for the Riesling grape. Due to the fact that it is a winter hardy version, it makes it a perfect grape to grow in the cold winters that Prince Edward County receive every year. The Riesling came from vineyards in both Prince Edward County and Niagara while the Gewurztraminer comes solely from grape growers in Niagara. All three grapes were fermented separately and than blended just before bottling giving this particular vintage a sugar code of 1 (or off-dry) and alcohol at 10%.
That 10% alcohol translates into a lighter, easy drinking white that is perfect by the patio or with light food dishes including seafood (I keep picturing grilled shrimp fresh off the BBQ) and grilled vegetables. As I carried my glass of wine upstairs with me tonight I kept getting magnificently strong aromas of flowers but with undertones of apple and peach. The flowery aromas carried over onto the palate where they mixed with a lot of mineral qualities that seemed to keep going on forever and ever.
Rosehall Run Vineyards is not available at this point in the LCBO so to get your hands on this wonderful wine, you can make a trip out to Prince Edward County between May and November, phone 1-888-399-1183 or e-mail Lynn Sullivan at info@rosehallrun.com.
Smith & Wilson Estate Wines 2004 Frambuesa
The Spanish word for Raspberry is Frambuesa and that is exactly what this wine is! There are some wines out there that can only be described using one word – WOW! This is definitely one of them – a dessert style raspberry wine that will pair amazingly well with most kinds of desserts. Anything chocolate is highly recommended to pair with this wine but my favourite pairing is a glass of this with classic crème brulee. Available directly through the winery, in 500 mL bottles, this is one wine that should be bought and enjoyed frequently.
http://www.smithandwilsonestatewines.ca
1.888.676.5867
smith.wilson@southkent.net
Every now and then I try to look back over past wine reviews, pick out some of my favourites and repost them in a collective blog entry. This particular entry will focus on my favourite Ontario wines – some from Prince Edward County, some from Niagara and some from Lake Erie North Shore. If you happen to be a winery owner and would like to get in on these or other blog entries that I post, feel free to get in touch with me and I will give you the details on how to get wine to me so I can review them. In the case where these wines are older vintages, due to the consistency of these wineries, I highly recommend that you seek them out and try them – you will not be disappointed.
33 Vines Winery 2007 Cabernet Franc
Wines are few and far between where I can say “I Love that colour” – this particular wine is inky purple and you could easily just sit there admiring the shade and nuances but then you would be missing something much more spectacular.
The aromas scream blackberry jam, violets, currants with a slight herbal quality to the end. It begs for chocolate before we even taste the wine. Without the chocolate there is a hint of spice at the tip of the tongue. The flavours are mostly jammy but with currants and black fruit sharing the palate.
We tried to pair it with 65 percent chocolate which was a little too light. The conclusion was that it was a better pair with the 99 percent. If you are not a chocolate fan (I understand that some people are not) you could try pairing it with goat cheese. We had a cheese from Georgia called Drunken Goat that it paired with rather well.
33 Vines Winery currently does not sell their wines in the LCBO so if you would like to get your hands on this particular wine – and I highly recommend that you do – please contact the winery directly at:
Telephone: 613-373-1133
Email: Info@33vines.com
Bergeron Estate Winery 2007 Gamay Noir
Gamay is one of those grapes that is very light and a lot of people turn their noses down at. If you are not a light red wine drinker, 30 minutes or so open will change this wine immensely.
In the beginning (of the glass) there were aromas of currant, red berry and the palate had a bit of spice and hints of leather but it is predominately red fruit. At the very bottom of the glass, on the very last sip, something very earthy comes through - mushroom. If you let the wine air even longer there is a distinctive Chinese Gunpowder Tea present in the flavours.
This is one of those wines that works well with a variety of dishes - light goat cheeses, pasta with meat sauce, white fish. The list is endless so be creative and find your perfect pairing. Bergeron Estate Winery is another winery that is not available in the LCBO – which is something I appreciate about the smaller wineries – but you can pick up their wines at their retail store outside of Adolphustown. Free delivery is available to Kingston or contact the winery to place an order:
To order by phone please call 613.373.0181 or wines@bergeronestatewinery.com.
Featherstone Estate Winery 2005 Estate Bottled Canadian Oak Chardonnay
The oak has been coming from the same farm outside of Brantford for the past four vintages but the cooperage house initially used to craft the barrels was not a perfect match. David Johnson, Winemaker, reworked the formula and ended up switching to a California based cooperage house which has resulted in a far superior Chardonnay using oak that comes from our fair lands.
The aromas are mostly pear with toasty undertones but every now and then you get a faint whiff of apples. The palate, although David admitted to the wine being over chilled at the time he served it to me, was extremely powerful with a lot of caramel and buttery notes. Equally predominant was the crème fraiche flavours which I am sure would have been even more powerful had this been served a few degrees warmer.
Featherstone Estate Winery does not sell any of their wines in the LCBO and there are no current plans to do so. To pick up any of their wines (please note the minimum bottle amounts and shipping costs), go to the following link and print out the order form:
http://www.featherstonewinery.ca/orderforms.html
Joseph's Estate Wines 2001 Cabernet Franc Icewine
Amazing light brown colour - like that of a Tawny Port.
Nose is strawberry, a bit of raspberry and some honey.
Palate is lots of honey with a slight hint of lemon on the finish. Has great balance and, despite this particular vintage, it shows no sign of Ladybug taint.
We have a theory that this would be great in an Icewine Martini. If you have a chance to try it out, let me know. To purchase wines from Joseph's Estate Wines, go to the following link for ordering information:
http://www.josephsestatewines.com/april2009b.pdf
Lacey Estates Vineyard & Winery 2007 Chardonnay
Have you ever encountered someone who likes to eat steak but insists on drinking only white wine? I have and let me tell you - this is THE WINE for them.
Chardonnay is the most full bodied of white wines and this one more than delivers. Just enough creaminess to perfectly compliment the green apple and stone fruit flavours and aromas. It has this wonderful, slightly lingering finish that leaves you wanting more and more.
Aside from being a perfect partner to steak done on a summer BBQ, try mixing this up with Veal or Pork Tenderloin as well. Lacey Estates Vineyard & Winery just opened this past May so to get you hands on their amazing wines, contact the winery directly at:
laceyestates@laceyestates.com
613-399-2598
Rosehall Run Vineyards 2006 Sullyzwicker VQA
An interesting blend of three grapes with an equally interesting name – 49% Ehrenfelser, 46% Riesling and 5% Gewurztraminer. Ehrenfelser was developed at the Geisenheim Research Station in Germany in 1929 and is, essentially, a frost resistant substitute for the Riesling grape. Due to the fact that it is a winter hardy version, it makes it a perfect grape to grow in the cold winters that Prince Edward County receive every year. The Riesling came from vineyards in both Prince Edward County and Niagara while the Gewurztraminer comes solely from grape growers in Niagara. All three grapes were fermented separately and than blended just before bottling giving this particular vintage a sugar code of 1 (or off-dry) and alcohol at 10%.
That 10% alcohol translates into a lighter, easy drinking white that is perfect by the patio or with light food dishes including seafood (I keep picturing grilled shrimp fresh off the BBQ) and grilled vegetables. As I carried my glass of wine upstairs with me tonight I kept getting magnificently strong aromas of flowers but with undertones of apple and peach. The flowery aromas carried over onto the palate where they mixed with a lot of mineral qualities that seemed to keep going on forever and ever.
Rosehall Run Vineyards is not available at this point in the LCBO so to get your hands on this wonderful wine, you can make a trip out to Prince Edward County between May and November, phone 1-888-399-1183 or e-mail Lynn Sullivan at info@rosehallrun.com.
Smith & Wilson Estate Wines 2004 Frambuesa
The Spanish word for Raspberry is Frambuesa and that is exactly what this wine is! There are some wines out there that can only be described using one word – WOW! This is definitely one of them – a dessert style raspberry wine that will pair amazingly well with most kinds of desserts. Anything chocolate is highly recommended to pair with this wine but my favourite pairing is a glass of this with classic crème brulee. Available directly through the winery, in 500 mL bottles, this is one wine that should be bought and enjoyed frequently.
http://www.smithandwilsonestatewines.ca
1.888.676.5867
smith.wilson@southkent.net
Wednesday, May 13, 2009
A New Wine Festival comes to Toronto – SALUTE!
Originally posted at http://ontariowinediva.blogspot.com
For many years, the Bloor Yorkville region of Toronto played host to Sante: The Bloor-Yorkville Wine Festival. This year there is a new kid in town and it is called Salute Wine and Food Festival. Although there are similarities between these two events – Salute runs during the same week that Sante once occupied and there are some similarities in the types of tastings, the similarities do stop there. Salute has a more intimate, close knit feel to it and has some extra diversity to the events that Sante has not considered in the past. Three notable differences this year were a modern day’s Farmer’s Market where guests could sample delicious servings of Ontario wines, cheeses and produce. Chef Chuck Hughes of Food Network will man the BBQ and offer tantalizing treats. HGTV host, Carson Arthur, will create a special lounge for the evening which will be up for auction with proceeds going to the Toronto East General Hospital Foundation.
The third notable difference I felt in Salute is the scale of the big industry tasting held on the Thursday. In the past, it would be impossible to get through even one third of the industry tasting due to the sheer number of wineries and the wines they have available. With the Salute tasting, although the number of wineries was similar in size, it did not feel as large scale and, as a result, much more manageable. The focus for this year’s festival were the wineries of Prince Edward County and Argentina. Having recently been through an Argentinian tasting, I decided to focus on the main area and the Prince Edward County group which is one of my favourite Ontario wine regions.
Down in the main area there were three wines that really intrigued me – one from France, one from Portugal and one from Chile. From France, the winemaker of Domaine Bourbon was there to talk to us and showcase a couple of really great red wines. The wine that I enjoyed the most was the Julienas 2007 which is made solely from Gamay grapes. Gamay is the native grape of Beaujolais, where the winery is located, and it tends to produce some of the lightest red wines available on the market. In Ontario, we have a few good examples of Gamay Noir but Beaujolais is recognized as being heads and tails above most other wine producing regions for their Gamay’s. What I tend to find is that Gamay Noir produced in Beaujolais have more variety in their flavours, more ability to age for a longer period of time and – all around – are extremely food friendly on a variety of levels. The Julienas 2007 fit all of that description to a tee – the list of possible food pairings was as long as my arm. Everything from burgers to pasta with red sauce to pizza to cheese and pate would pair beautifully with the wide variety of flavours that were pouring out from this glass. In terms of the actual wine, the Julienas 2007 was medium bodied and largely fruity in nature – lots of cherry and raspberry flavours – with next to no tannins because it is not aged in oak. The winery itself says the wine could easily be cellared for three to five years, which might be possible if you buy enough because this is one of those wines that you could not have enough of.
The wine from Portugal – from Sogevinus Fine Wines – is one of two white wines I found at the beginning of the tasting that were very impressive. Although Portugal is known for great Port and amazing red wines, there are some truly wonderful white wines that are coming from this country. Perfect levels of acidity, fruit and mineral…light and lively the whole way through…Portuguese white wines are unique unto themselves and deserve a very serious look. The Agnusdei Albarino Rias Baixas 2008 - which is from Spain - was still slightly underchilled making it easier to distinguish the aromas of fruit and herbs. You can tell that this is one of those wines that, when chilled to the proper level, is incredibly complex. The flavours were predominantly tropical fruit balanced with great acidity and a slightly lingering finish. There are slight hints of anise (licorice) and aromatic herbs in the mid palate to the finish. The flavours that really stood out were apricot, pineapple and slight hints of toffee. If you did not want to have this at the beginning of a meal, this wine would pair rather well with a fruit based dessert too due to the complexity of aromas and flavours. If you want to pair this with a main dish, try seafood, fish or white meats or, for the more adventurous, Sushi.
The final international wine that was really impressive hails from Chile – from the Vina Cono Sur. This is one of those wines that is quite easily found in local LCBO stores and is always at a very reasonable price. Viognier is one of those grapes that has become a “go to” grape for me in the summer. While I may enjoy a Pinot Grigio or a Rose wine every now and then in the summer, Viognier has become a very versatile, easy to pair wine and is just as great as a summer sipper on its own. Just to give you an idea, this particular Viognier – the Cono Sur Bicycle Viognier 2008 – was the first wine I sampled this afternoon and it was still lingering hours later when we left. The aromas pouring out of this glass were apricots, citrus fruit, peaches and slight floral note at the end. The wine itself was fresh and lively – with complimentary flavours to those found in the aromas – and although it may seem hard to pair, my suggestions are to head to the Far East to find good pairings – Thai, Indian and Chinese foods seem to be the way to go with this wine.
Now on to our amazing local wines – mostly from Prince Edward County but with one Niagara on the Lake winery added in for their unique Gamay. Chateau des Charmes has become known in local circles for having a very unique clone of Gamay – the Gamay Droit. In 1982, Château des Charmes' founder Paul-Michel Bosc, while conducting pioneering clonal selection research at his vineyard in Niagara-on-the-Lake, noticed a single Gamay Noir vine that exhibited some interesting and unique characteristics. Most noticeably, the vine shoots grew in an upright ("droit") position. Propagation of this single vine began immediately and culminated almost two decades later in the granting of international Plant Breeder's Rights to Château des Charmes. "Canada's first vinifera" was born. Gamay Droit produces grapes that ripen on average about ten days later than Gamay Noir with higher sugar levels and greater colouring matters. The result is a red wine with more body, alcohol and flavour concentration. The 2007 vintage of Chateau des Charmes St David’s Bench Vineyard Gamay Droit is everything that vintage promises to be combined with everything this clone promises to be. Gamay’s are typically fruity and full of flavour – this one is all that with the added kick of spice and herbs. I would not normally describe a light red wine – like any Gamay – as a powerhouse wine but, in the case of Chateau des Charmes’ 2007 Gamay Droit that is the only way to do this wine justice.
Now out to Prince Edward County, where there are plenty of fine wines to choose from. First stop is The Grange of Prince Edward – a place that has always made interesting Gamay Noir and, this year, saw a Chardonnay added to my favourites. The Chardonnay is becoming a Vintages release in June of 2009 and has a very pale straw colour indicating that it did not come into contact with any oak. The aromas are mostly melon, peach and apple while the flavours are a continuation of the apple with some minerality to give it extra dimension. The Gamay has always been one of my favourites and the 2007 vintage is no exception. This particular vintage has this lovely combination of floral and red berry aromas that continue on to the palate and add a cinnamon overtone to the taste. White meats are not typically paired with red wines but, in this particular instance, Roast Turkey would be an excellent pairing with this wine.
Not all that far from The Grange is a wonderful little winery called Rosehall Run Vineyards. Always one of my favourites with great white wines and very interesting red wines, today my favourite was their 2007 Cuvee County Chardonnay. Rather than being a straight Chardonnay, the Cuvee County Chardonnay is a blend of Chardonnay and Chardonnay Musque. The Chardonnay Musque gives an added dimension and a slight hit of sweetness that most Chardonnay’s do not. One of my favourite flavours of the summer is corn on the cob and this wine reminds me of it – Peaches and cream are the predominant flavours then comes the distinctive minerality that most County Chardonnay’s have followed by floral and caramel near the end. This wine could pair with a large variety of foods but I would stick with chicken, corn and cream based pasta’s.
There were a couple of other wineries from Prince Edward County that were quite spectacular that day but I actually want to wait for a continuation of this blog before I present them to you. Stay tuned for reviews on Bergeron Estate Winery’s 2007 Gamay Noir and Thirty Three Vines 2007 Cabernet Franc. Reviews to be posted by the end of this week.
For many years, the Bloor Yorkville region of Toronto played host to Sante: The Bloor-Yorkville Wine Festival. This year there is a new kid in town and it is called Salute Wine and Food Festival. Although there are similarities between these two events – Salute runs during the same week that Sante once occupied and there are some similarities in the types of tastings, the similarities do stop there. Salute has a more intimate, close knit feel to it and has some extra diversity to the events that Sante has not considered in the past. Three notable differences this year were a modern day’s Farmer’s Market where guests could sample delicious servings of Ontario wines, cheeses and produce. Chef Chuck Hughes of Food Network will man the BBQ and offer tantalizing treats. HGTV host, Carson Arthur, will create a special lounge for the evening which will be up for auction with proceeds going to the Toronto East General Hospital Foundation.
The third notable difference I felt in Salute is the scale of the big industry tasting held on the Thursday. In the past, it would be impossible to get through even one third of the industry tasting due to the sheer number of wineries and the wines they have available. With the Salute tasting, although the number of wineries was similar in size, it did not feel as large scale and, as a result, much more manageable. The focus for this year’s festival were the wineries of Prince Edward County and Argentina. Having recently been through an Argentinian tasting, I decided to focus on the main area and the Prince Edward County group which is one of my favourite Ontario wine regions.
Down in the main area there were three wines that really intrigued me – one from France, one from Portugal and one from Chile. From France, the winemaker of Domaine Bourbon was there to talk to us and showcase a couple of really great red wines. The wine that I enjoyed the most was the Julienas 2007 which is made solely from Gamay grapes. Gamay is the native grape of Beaujolais, where the winery is located, and it tends to produce some of the lightest red wines available on the market. In Ontario, we have a few good examples of Gamay Noir but Beaujolais is recognized as being heads and tails above most other wine producing regions for their Gamay’s. What I tend to find is that Gamay Noir produced in Beaujolais have more variety in their flavours, more ability to age for a longer period of time and – all around – are extremely food friendly on a variety of levels. The Julienas 2007 fit all of that description to a tee – the list of possible food pairings was as long as my arm. Everything from burgers to pasta with red sauce to pizza to cheese and pate would pair beautifully with the wide variety of flavours that were pouring out from this glass. In terms of the actual wine, the Julienas 2007 was medium bodied and largely fruity in nature – lots of cherry and raspberry flavours – with next to no tannins because it is not aged in oak. The winery itself says the wine could easily be cellared for three to five years, which might be possible if you buy enough because this is one of those wines that you could not have enough of.
The wine from Portugal – from Sogevinus Fine Wines – is one of two white wines I found at the beginning of the tasting that were very impressive. Although Portugal is known for great Port and amazing red wines, there are some truly wonderful white wines that are coming from this country. Perfect levels of acidity, fruit and mineral…light and lively the whole way through…Portuguese white wines are unique unto themselves and deserve a very serious look. The Agnusdei Albarino Rias Baixas 2008 - which is from Spain - was still slightly underchilled making it easier to distinguish the aromas of fruit and herbs. You can tell that this is one of those wines that, when chilled to the proper level, is incredibly complex. The flavours were predominantly tropical fruit balanced with great acidity and a slightly lingering finish. There are slight hints of anise (licorice) and aromatic herbs in the mid palate to the finish. The flavours that really stood out were apricot, pineapple and slight hints of toffee. If you did not want to have this at the beginning of a meal, this wine would pair rather well with a fruit based dessert too due to the complexity of aromas and flavours. If you want to pair this with a main dish, try seafood, fish or white meats or, for the more adventurous, Sushi.
The final international wine that was really impressive hails from Chile – from the Vina Cono Sur. This is one of those wines that is quite easily found in local LCBO stores and is always at a very reasonable price. Viognier is one of those grapes that has become a “go to” grape for me in the summer. While I may enjoy a Pinot Grigio or a Rose wine every now and then in the summer, Viognier has become a very versatile, easy to pair wine and is just as great as a summer sipper on its own. Just to give you an idea, this particular Viognier – the Cono Sur Bicycle Viognier 2008 – was the first wine I sampled this afternoon and it was still lingering hours later when we left. The aromas pouring out of this glass were apricots, citrus fruit, peaches and slight floral note at the end. The wine itself was fresh and lively – with complimentary flavours to those found in the aromas – and although it may seem hard to pair, my suggestions are to head to the Far East to find good pairings – Thai, Indian and Chinese foods seem to be the way to go with this wine.
Now on to our amazing local wines – mostly from Prince Edward County but with one Niagara on the Lake winery added in for their unique Gamay. Chateau des Charmes has become known in local circles for having a very unique clone of Gamay – the Gamay Droit. In 1982, Château des Charmes' founder Paul-Michel Bosc, while conducting pioneering clonal selection research at his vineyard in Niagara-on-the-Lake, noticed a single Gamay Noir vine that exhibited some interesting and unique characteristics. Most noticeably, the vine shoots grew in an upright ("droit") position. Propagation of this single vine began immediately and culminated almost two decades later in the granting of international Plant Breeder's Rights to Château des Charmes. "Canada's first vinifera" was born. Gamay Droit produces grapes that ripen on average about ten days later than Gamay Noir with higher sugar levels and greater colouring matters. The result is a red wine with more body, alcohol and flavour concentration. The 2007 vintage of Chateau des Charmes St David’s Bench Vineyard Gamay Droit is everything that vintage promises to be combined with everything this clone promises to be. Gamay’s are typically fruity and full of flavour – this one is all that with the added kick of spice and herbs. I would not normally describe a light red wine – like any Gamay – as a powerhouse wine but, in the case of Chateau des Charmes’ 2007 Gamay Droit that is the only way to do this wine justice.
Now out to Prince Edward County, where there are plenty of fine wines to choose from. First stop is The Grange of Prince Edward – a place that has always made interesting Gamay Noir and, this year, saw a Chardonnay added to my favourites. The Chardonnay is becoming a Vintages release in June of 2009 and has a very pale straw colour indicating that it did not come into contact with any oak. The aromas are mostly melon, peach and apple while the flavours are a continuation of the apple with some minerality to give it extra dimension. The Gamay has always been one of my favourites and the 2007 vintage is no exception. This particular vintage has this lovely combination of floral and red berry aromas that continue on to the palate and add a cinnamon overtone to the taste. White meats are not typically paired with red wines but, in this particular instance, Roast Turkey would be an excellent pairing with this wine.
Not all that far from The Grange is a wonderful little winery called Rosehall Run Vineyards. Always one of my favourites with great white wines and very interesting red wines, today my favourite was their 2007 Cuvee County Chardonnay. Rather than being a straight Chardonnay, the Cuvee County Chardonnay is a blend of Chardonnay and Chardonnay Musque. The Chardonnay Musque gives an added dimension and a slight hit of sweetness that most Chardonnay’s do not. One of my favourite flavours of the summer is corn on the cob and this wine reminds me of it – Peaches and cream are the predominant flavours then comes the distinctive minerality that most County Chardonnay’s have followed by floral and caramel near the end. This wine could pair with a large variety of foods but I would stick with chicken, corn and cream based pasta’s.
There were a couple of other wineries from Prince Edward County that were quite spectacular that day but I actually want to wait for a continuation of this blog before I present them to you. Stay tuned for reviews on Bergeron Estate Winery’s 2007 Gamay Noir and Thirty Three Vines 2007 Cabernet Franc. Reviews to be posted by the end of this week.
Tuesday, April 28, 2009
Come & Discover the Wines of Austria
Originally posted at http://ontariowinediva.blogspot.com
In terms of visibility, the Austrian wine industry has – unfortunately – taken something of a back seat to its neighbour to the east – Germany. However, the western end of Austria is becoming known for producing amazing white wines, intriguing red wines and delectable sweet wines. On Wednesday, April 22nd at the Rosehill Venue Lounge, forty-four wineries gathered together to present the best that Austria has to offer – and it was delicious. There were three outstanding white wines that day – a Sauvignon Blanc, a Morillon (think Chardonnay) and a white blend containing Morillon, Weibburgunder (think Pinot Gris) and Grauburgunder (also similar to Pinot Gris). Followed by two amazing wines and three phenomenal sweet wines, this day was a day to remember. Come and check out what awaits you from Austria.
Weingut Sattlerhof
Sauvignon Steirische Klassik STK 2007
According to regulations set out by the Styrian Terroir and Classic Wine Estates, this wine cannot be released until after March 1st. This particular wine rests on its lees from harvest until that point and, as a result, has a very unique aroma and palate to it. Most people cannot pick out Yellow Capcisum and sugar peas but these are the primary aromas found in this particular wine. The palate is lively and cheery – it is very fruit forward and extremely pleasant to drink. There is a lovely, lingering finish which actually makes this wine rather dangerous – like you cannot get enough of it.
Weingut Sattlerhof
Morillon Steirische Klassik STK 2006
This wine has a particular regulation on release dates as the previous Sauvignon Blanc and, if you have not heard of this particular grape before, it is the Austrian equivalent to Chardonnay. It has a very fruit forward aroma – banana, honey dew melon, rhubarb and a good kick of spice. There is a slight hint of creaminess that is added to the palate along with the aromas previously mentioned. There is a good, lingering finish on this wine as well making it incredibly satisfying and easy drinking.
Durnburg Wine Estate
Ortolan Cuvee Prestige Prime Wine 2007
According to the winery’s website, the name “Cuvee Prestige” was named after a rare bird which inspired Beethoven to write his Symphony No 5 and whose call still frequently resounds in the vineyards of Falkenstein. The aromas of this blend of Chardonnay, Weibburgunder and Grauburgunder carry a lot of flint (or gun smoke) notes along with fruit and mineral. It is an interesting combination – not one that we would normally see but it suits this wine to a “T”. The fact that this wine spent some time on its lees in 500 litre oak casks shows as the flavours have great complexity to them leading to an incredible elegance and a long finish.
Weingut Gernot und Heike Heinrich
Blaufrankisch 2007
This wine is an amazing combination of flavours and aromas – it is a POWERHOUSE!
The predominant aromas are herbal, spice, grilled vegetal and then a lot of berry and other fruit characteristics. A similar mixture can be found in the flavours and it just seems to go on forever and ever. It would be interesting to try this with heavy red meats – like steaks or roasts – but this could just as easily pair well with chicken, turkey or pork.
Weingut Nigl
Eichberg Barrique 2006
Made from the Zweigelt grape, this wine is intriguing from beginning to the medium finish. The colour on this wine is amazing – dark rubies with a garnet rim…just lovely. Smoke, cherries & plums are the predominant aromas and the palate is full of a variety of spices and fruit. Good firm tannins, a hearty structure and a medium finish round this wine out nicely.
Weingut Josef Andert
Neusidlersee Gelber Muskateller Beerenauslese 2007
This region of Austria – the Neusidlersee – is known for producing amazing sweet wines and this one is definitely one of the most interesting sweet wines I have had in a while. Made from Gelber Muskateller – which is Yellow Muscat in English – this wine, despite its young age is already showing amazing complexity and balance. It spent some time aging in barriques which has added a nice complexity to the wine but what intrigued me the most is the slight hint of banana I get in the mid palate.
Weingut Josef Andert
Neusidlersee Gewurztraminer Trockenbeerenauslese 2008
This wine looked like sunshine in a glass – it’s a shade of yellow that you do not normally see and it is just beautiful to look at. The aromas are a combination of honey and fig but with a slight hint of creaminess to come – most likely attributed to the time this wine spent in oak barrels. The honey and figs translated onto the palate where grapefruit joined the party and there was a hint of creaminess like the nose suggested there would be. All in all, a really lovely wine and given that it is only a year old and has just as much complexity as a 10 year old Ontario Icewine at half the price, this wine is definitely a great value for anyone who likes to have a good supply of sweet wines on hand in their collection.
Schloss Gobelsburg
Gruner Veltliner Eiswein 2007
This is unique – none of the Icewine made in Ontario is made with a Gruner Veltliner grape so to be able to try this is an absolute treat. The aromas are mostly stone fruit (like peaches and apricots) with just a hint of melon. There is just a slight kick of spice at the front of the palate but what makes this wine absolutely amazing is that it is only two years old and shows the complexity of a 10 year old Icewine from Ontario.
Some of these wines are available for purchase through importers already but some of them are currently seeking representation. The wines from Schloss Gobelsburg and Weingut Gernot und Heike Heinrich are available through the Andrews Group at (416) 686-3235. The wines from Weingut Nigl are available through Le Sommelier Inc at http://www.lesommelier.com. The other wineries will hopefully have representation
In terms of visibility, the Austrian wine industry has – unfortunately – taken something of a back seat to its neighbour to the east – Germany. However, the western end of Austria is becoming known for producing amazing white wines, intriguing red wines and delectable sweet wines. On Wednesday, April 22nd at the Rosehill Venue Lounge, forty-four wineries gathered together to present the best that Austria has to offer – and it was delicious. There were three outstanding white wines that day – a Sauvignon Blanc, a Morillon (think Chardonnay) and a white blend containing Morillon, Weibburgunder (think Pinot Gris) and Grauburgunder (also similar to Pinot Gris). Followed by two amazing wines and three phenomenal sweet wines, this day was a day to remember. Come and check out what awaits you from Austria.
Weingut Sattlerhof
Sauvignon Steirische Klassik STK 2007
According to regulations set out by the Styrian Terroir and Classic Wine Estates, this wine cannot be released until after March 1st. This particular wine rests on its lees from harvest until that point and, as a result, has a very unique aroma and palate to it. Most people cannot pick out Yellow Capcisum and sugar peas but these are the primary aromas found in this particular wine. The palate is lively and cheery – it is very fruit forward and extremely pleasant to drink. There is a lovely, lingering finish which actually makes this wine rather dangerous – like you cannot get enough of it.
Weingut Sattlerhof
Morillon Steirische Klassik STK 2006
This wine has a particular regulation on release dates as the previous Sauvignon Blanc and, if you have not heard of this particular grape before, it is the Austrian equivalent to Chardonnay. It has a very fruit forward aroma – banana, honey dew melon, rhubarb and a good kick of spice. There is a slight hint of creaminess that is added to the palate along with the aromas previously mentioned. There is a good, lingering finish on this wine as well making it incredibly satisfying and easy drinking.
Durnburg Wine Estate
Ortolan Cuvee Prestige Prime Wine 2007
According to the winery’s website, the name “Cuvee Prestige” was named after a rare bird which inspired Beethoven to write his Symphony No 5 and whose call still frequently resounds in the vineyards of Falkenstein. The aromas of this blend of Chardonnay, Weibburgunder and Grauburgunder carry a lot of flint (or gun smoke) notes along with fruit and mineral. It is an interesting combination – not one that we would normally see but it suits this wine to a “T”. The fact that this wine spent some time on its lees in 500 litre oak casks shows as the flavours have great complexity to them leading to an incredible elegance and a long finish.
Weingut Gernot und Heike Heinrich
Blaufrankisch 2007
This wine is an amazing combination of flavours and aromas – it is a POWERHOUSE!
The predominant aromas are herbal, spice, grilled vegetal and then a lot of berry and other fruit characteristics. A similar mixture can be found in the flavours and it just seems to go on forever and ever. It would be interesting to try this with heavy red meats – like steaks or roasts – but this could just as easily pair well with chicken, turkey or pork.
Weingut Nigl
Eichberg Barrique 2006
Made from the Zweigelt grape, this wine is intriguing from beginning to the medium finish. The colour on this wine is amazing – dark rubies with a garnet rim…just lovely. Smoke, cherries & plums are the predominant aromas and the palate is full of a variety of spices and fruit. Good firm tannins, a hearty structure and a medium finish round this wine out nicely.
Weingut Josef Andert
Neusidlersee Gelber Muskateller Beerenauslese 2007
This region of Austria – the Neusidlersee – is known for producing amazing sweet wines and this one is definitely one of the most interesting sweet wines I have had in a while. Made from Gelber Muskateller – which is Yellow Muscat in English – this wine, despite its young age is already showing amazing complexity and balance. It spent some time aging in barriques which has added a nice complexity to the wine but what intrigued me the most is the slight hint of banana I get in the mid palate.
Weingut Josef Andert
Neusidlersee Gewurztraminer Trockenbeerenauslese 2008
This wine looked like sunshine in a glass – it’s a shade of yellow that you do not normally see and it is just beautiful to look at. The aromas are a combination of honey and fig but with a slight hint of creaminess to come – most likely attributed to the time this wine spent in oak barrels. The honey and figs translated onto the palate where grapefruit joined the party and there was a hint of creaminess like the nose suggested there would be. All in all, a really lovely wine and given that it is only a year old and has just as much complexity as a 10 year old Ontario Icewine at half the price, this wine is definitely a great value for anyone who likes to have a good supply of sweet wines on hand in their collection.
Schloss Gobelsburg
Gruner Veltliner Eiswein 2007
This is unique – none of the Icewine made in Ontario is made with a Gruner Veltliner grape so to be able to try this is an absolute treat. The aromas are mostly stone fruit (like peaches and apricots) with just a hint of melon. There is just a slight kick of spice at the front of the palate but what makes this wine absolutely amazing is that it is only two years old and shows the complexity of a 10 year old Icewine from Ontario.
Some of these wines are available for purchase through importers already but some of them are currently seeking representation. The wines from Schloss Gobelsburg and Weingut Gernot und Heike Heinrich are available through the Andrews Group at (416) 686-3235. The wines from Weingut Nigl are available through Le Sommelier Inc at http://www.lesommelier.com. The other wineries will hopefully have representation
Subscribe to:
Posts (Atom)