

Tag: Wines
Fall 2010 Wine Tasting Guide To The Best Of Bc – First 11 Wines
Posted onThe Fall 2010 Best of BC wine list is now out, and with 22 local wines from 13 wineries to choose from, it can be a difficult task for anyone, from the wine expert to novice wine collector. The following list will briefly describe the first 11 wines on the Best of BC list to help you make an informed decision on your purchases.
1) Burrowing Owl Meritage 2007
The 2007 Meritage is a blend of 36% Cabernet Franc, 35% Merlot, 23% Cabernet Sauvignon, 5% Merlot and 1% Petit Verdot. With the aroma of black currant this wine can cellar up to 2018.
Price – $ 44.90
2) Burrowing Owl Syrah 2007
Burrowing Owl’s red varietal, made from 100% Syrah, or Shiraz grapes, was aged in French, American and Russian oak barrels. The resulting vintage contains hints of blackberry, plums and spice and can cellar until 2015.
Price – $ 34.90
3) CedarCreek Platinum Merlot 2007
A red varietal containing 97.3% Merlot and only 2.7% Cabernet Sauvignon, CedarCreek’s Platinum Merlot was aged 20 months in 100% French oak barrels, resulting in a Merlot that has hints of raspberry, blueberry, chocolate, spice and oak. This red can cellar for the next 10 years.
Price – $ 34.90
4) CedarCreek Platinum Meritage 2007
CedarCreek’s 44% Merlot, 30% Cabernet Sauvignon, 18% Malbec, 5% Cabernet Franc and 3% Petit Verdot blend can cellar up to 15 years. With its hint of ripe black fruit like blackberries and plums this isn’t a wine to miss out on.
Price – $ 35.00
5) Inniskillin Okanagan Discovery Series Tempranillo 2007
Inniskillin’s red varietal uses 100% Tempranillo grapes and was aged in 100% French oak barrels. With this red you can detect hints of dark cherry, plum and oak.
Price – $ 29.99
6) Jackson-Triggs Grand Reserve Cabernet Shiraz Viognier 2007
Jackson-Triggs 51% Cabernet Sauvignon and 49% Shiraz blend was aged in 50% French and 50% American oak barrels for 18 months, resulting in an aromatic nose of ripe blackcurrant with undertones of spice.
Price – $ 29.99
7) Laughing Stock Portfolio 2007
Blending Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Laughing Stock’s 2007 Portfolio was aged in French oak barrels for 19 months and has hints of candied cherry, black berries and dark chocolate.
Price – $ 40.00
8) Mission Hill Compendium 2007
The 2007 Compendium is a blend of 50% Cabernet Sauvignon, 24% Cabernet Franc, 21% Merlot and 5% Petit Verdot. The nose of this wine includes of red currants, cedar, cinnamon and hints of mint, which gives way to notes of dried earth, sage, plum and sundried blackberries. This red is drinkable now and can cellar through to 2015-2017.
Price – $ 40.00
9) Mission Hill Quatrain 2007
The Mission Hill blend of 42% Merlot, 24% Syrah, 19% Cabernet Franc and 15% Cabernet Sauvignon in the Quatrain 2007 has hints of ripe fruit, pepper and oak.
Price – $ 45.00
10) NKMip Qwam Qwmt Meritage 2007
This 75% Merlot, 15% Cabernet Sauvignon and 10% Cabernet Franc blend was aged in 80% French and 20% American oak barrels for 18 months. The fragrant nose of blueberry and ripe blackberry give way to a taste of rich cocoa, coffee bean and spice, with a smokey finish.
Price – $ 30.00
11) NKMip Qwam Qwmt Pinot Noir 2008
As the name suggests, this red varietal is made from 100% pinot noir grapes and has an inviting nose that displays elements of black cherry and plum with a hint of rosemary spice. As for taste, one can detect a substantial berry and spice flavour with a smooth oak finish.
Price – $ 30.00
Remember to look for part two of this article for tasting information on the Best of BC wines, 12 through 22.
Wine Making Recipe For Homemade Wines
Posted onThe equation to a successful home made wine is fifty percent strictly following the instructions and fifty percent involving a good wine making recipe. If you do not have one, and even if you follow the instructions down to the letter, chances are you end up with home made vinegar rather than wine. Among the most basic recipes around involve only five ingredients which are grapes, granulated sugar, Campden tablets, pectic enzyme and wine yeast.
Grapes
Have at least eight to ten gallons of grapes. Buy those really sweet varieties and seedless types for an easier process. Crush the grapes in batches to produce a consistent grape must. Place the must in really clean buckets or similar containers leaving at least a fourth of the container empty.
Squeeze some of the must with cheesecloth to produce a cup of juice. With a hydrometer, the juice should have a specific gravity reading of less than 1.090. Properly covered, set aside the juice.
Campden tablets
With a cup of warm water, completely dissolve five Campden tablets. Stir the solution into the must with a wooden spoon. The tablets will be used to kill any present bacteria and prevent the must from getting contaminated in the future. Leave the bucket covered with cloth and wait for at least twelve hours before mixing in the next ingredient.
Pectic enzyme
Add four teaspoons of pectic enzyme to the must. Cover again and set aside for another twelve hours.
Wine yeast
While waiting for the twelve hour period from adding the pectic enzyme, mix at least five milligrams of wine yeast to the juice earlier set aside. After the second twelve hours, mix in the yeast juice with the must. Stir the whole mixture two to three times a day keeping it covered in between. As with any wine making recipe, the fermentation process is the most crucial.
Granulated sugar
When the fermentation process is done, add sugar to taste and to reach a specific gravity reading of 1.090 after removing the non-wine particles and substances present.
This wine making recipe allows you to switch the grapes to any fruit you wish to make your wine with and experiment with the amount of sugar to come up with the sweetness your wine would have.
Find More Merlot Wine Articles
A Wine Lover’s Weekly Guide to $10 Wines – An Australian Sauvignon Blanc
Posted onThis is our second Australian wine, and our first Sauvignon Blanc. Australia is a major wine producer partly because Australians drink well over twice as much wine per capita as do Americans. The wine reviewed below comes from Victoria, Australia’s smallest mainland state, which is second in the country’s wine production.
Deakin Estate has been growing grapes since the late 1960s but started producing wine only in 1980. The company is named for Australia’s second Prime Minister, Alfred Deakin. A University, a suburb of Australia’s capital, and an earthquake fault are also named for this guy. Let’s see if this wine also has a fault.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Deakin Estate Sauvignon Blanc 2008 12.5 % alcohol about $ 10
Let’s start with the marketing materials. Tasting Note: Pale straw yellow; grassy, citrus, grapefruit and gooseberry nose; dry, light bodied, zesty on the palate with grapefruit nuances; clean finish. Serving Suggestion: Oysters; chevre; herbed chicken; salads; vegetable soup. And now for my review.
I started by sipping this wine alone. I remarked its lovely acidity and more than moderate length. The first meal started with sweet and sour barbecued turkey wings, and then an overcooked, dry barbecued chicken breast, accompanied by potatoes roasted in chicken fat, and a lime and garlic spicy tomato salsa served as a vegetable. With the turkey wings the gooseberry came forward with more than a touch of sweetness. In conjunction with the chicken the Sauvignon Blanc had a very pleasant lime taste but it was light. As expected, it was quite palate cleansing when dealing with the greasy potatoes. When paired with the salsa, the wine took on a bit of an ethereal quality and wasn’t at all overwhelmed by the medium level of spiciness.
The second meal was a Middle-Eastern specialty ground beef in crushed bulgur jackets cooked in a somewhat acidic sauce containing Swiss chard. This dish is known as Kube or Kibbe. The Sauvignon Blanc was finely acidic with a note of sugar and some citrus. Later I had some high-quality French style lemon pie with a very buttery crust. The wine picked up acidity but unfortunately didn’t display any citrus.
The final meal consisted of a simple omelet. The wine displayed refreshing acidity and tasted of grapefruit that could have been somewhat riper. Don’t get me wrong; it wasn’t harsh. It picked up strength and a note of sweetness with canned palm hearts and even more so with guacamole. The wine became somewhat unctuous with a note of lime. I finished the meal with cookies covered in dark chocolate (not the real stuff, but a good imitation) and the wine weakened.
I finished the tasting with two cheeses. When paired with a Provolone the wine displayed good acidity and a bit of lime. It was refreshing. Marbled Cheddar increased the Sauvignon Blanc’s acidity and I tasted grapefruit. I was sorry not to have any goat cheese (chevre) the classic pairing for Sauvignon Blanc. I cannot remember when I was sorry not to have a cheese pairing.
Final verdict. I would definitely buy this wine again. It is a bargain. I recently reviewed a New Zealand Sauvignon Blanc at twice the price that wasn’t nearly as good. I intend to review here other wines from this producer.
Positano wines
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When You book a nice apartment in Positano Apartment in Positano – Amalfi Coast, with us You’ll realize how beautiful and magic this town is.
The screw has ancient roots in the Amalfi Coast, perhaps due to imperial Rome, or age still more remote. The lack of available land suggested the installation on supports live (usually maondorlini, nuts or loquat), so that the grapes grow and mature along with other fruits, in a sort of vineyard-orchard.Then, in the Middle Ages, beginning with the ‘eleventh century, the conquest of their own individuality lives, freeing themselves from the fruit trees. Once again, the scarcity of land, the rocky nature of the area and its extension for the most part in height, soon led to prefer growing on an arbor. ie a sort of grid, consisting of a cross between poles, around which two meters above the ground, find space shoots.The harvest wine done so not much different from that of today: the clusters, once washed, were crushed with a wooden press, the palmentum, connected to a tank made of wood or masonry, the lavellum towards which flowed into the must.
The latter was kept in oak casks and barrels, which were placed in a cool, dry ranean, or the buctarium cellarium.The range of wine grapes that are produced are often colorful and evocative names, and we find, for Wine White: Ginestra, Pepella the Ripoli and phenyl, the vines are not reflected elsewhere, and for red and rosé wines, we have: Piedirosso Sciascinoso and Dyer. The Amalfi Coast has offered over the centuries, a choice of fine wines enough and appropriate for the different tastes and different circumstances: from the wine derived from Latin screws to the “greek” with added honey and spices, and more in an excellent Vernaccia Minor produced.Screw Amalfi Coast Amalfitana Le fate of the vineyard in the characters remain firmly tied to the land and especially to its happy climate. The proof is lamillenaria continuity of the screws to the present day and their dedication through the Doc of ’94 wines of Furore, Ravello and Tramonti.
Book our apartment in Positano, and You’ll enjoy the unique atmosphere of this beautiful town
Wines Of Niagara
Posted onNiagara Wines – there’s an appellation that just doesn’t roll off your tongue. Some wine growing regions are instantly recognizable even to the most casual of wine drinkers…. places like Napa, Bordeaux, Montepulciano… but Niagara?
Why not? Grapes are grown all over the world now… anywhere they can find the right microclimate and the proper grapes to grow there.
The Niagara wine region actually sprawls across the Ontario and New York border making it a two country wine region. There are over sixty wineries in this area, and the number is growing.
The majority of wineries are in Canada. If you want to visit and taste on both sides of the border, remember that you now have to show your passport even when driving across the border between Canada and the United States.
The Niagara Wine Trail represents some of the wineries. It is well organized with maps and special events at the participating wineries.
The wineries in this region will tell you that the Niagara Escarpment and Lake Ontario create a unique microclimate. One of the wines that they are most famous for is Ice Wine…. that makes a certain amount of sense doesn’t it? It gets cold there in the winter. They have a similar latitude to Bordeaux and Montepulciano, but it’s the microclimate that lets them make this liquid gold.
Ice Wine (or Eiswein borrowing from German) is a dessert wine made from grapes frozen while still on the vine. Some late harvest wines just hang on the vine forever increasing the sugar content…. In good years when the frost comes at the right time, they produce small quantities of great Ice Wine.
But Ice Wine isn’t all they make. Expect to taste wines made of all the usual suspects from Rieslings and Chardonnays to Merlots and Pinot Noirs. Plus some local varietals and natives like Catawba and Frontenac, and oh yes, even occasionally from Niagara grapes.
There are tasting fees at most of the wineries… generally between two to five Canadian dollars. If you plan to taste at more than a couple of wineries you might want to consider a “Vino Visa Passport” from the Niagara Wine Trail wineries…. that might save you money. It’s good from one year of purchase. It gets you free tastings at some wineries, discounts at others, and even some discounts at hotels and restaurants.
Whenever you are wine tasting, if you are driving yourself, remember to have a designated driver or taste responsibly.
The beauty of the Niagara Wine Trail is that you’re in the country, but not far from other tourist destinations. Niagara Falls is only minutes away from many of the wineries. You can stay at Niagara-on-the-Lake, a well-preserved town with Victorian architecture that’s worth a visit in its own right. You’re only about an hour and a half from Toronto and half an hour from Buffalo.
So if you’re visiting Toronto or Niagara Falls, treat yourself, and do a little wine tasting…. if you never knew about this wine region before, you’ll be pleasantly surprised.
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