tag:blogger.com,1999:blog-2276469440426003292024-03-05T12:53:41.144-05:00The Quaffer"We want the finest wines available to humanity, we want them here, and we want them now!"
– Withnail in ‘Withnail and I’Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-227646944042600329.post-91110618282493586672010-02-25T07:19:00.002-05:002010-02-25T07:23:56.747-05:00Reif Wines Ripe for the PickingOn a recent trip to Niagara-on-the-Lake, the epicenter of Ontario’s Niagara wine region, I tried a couple of standouts from the nearby Reif Estate Winery (pronounced "rife"). Owner Klaus Reif moved to Canada from Germany in 1987 and bought the Reif estate from his uncle. Seeing the area’s great potential, he began crafting high-quality wines at a time when the region was barely a blip in the wine atlas. That year, the winery produced Niagara's first-ever late harvest wine, icewine’s younger and less-sweet cousin.<br /><br />The winery continues to innovate and improve. I tasted the <strong>Reif Estate Cabernet Sauvignon Reserve VQA 2006 (about $25 Cdn)</strong> and was impressed by its depth and structure. Strong aromas of cocoa powder and tobacco leaves wafted up from the glass and flavors of dried cranberry, blackberry and raisins dominated the palette. The oak was prevalent, but not overpowering. There was a good kick of acidity and tannin that would mellow nicely over the next few years in the cellar.<br /><br /><strong>Quaffability Rating: 91<br /></strong><br />The winery scores another winner with the <strong>Reif Estate Icewine Reisling 2008 ($25 Cdn for 200 ml bottle).</strong> An absolutely delectable icewine, brimming with honey, stone fruit and vanilla flavors. And much more affordable than many other icewines.<br /><br /><strong>Quaffability Rating: 93</strong><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-65225619193003847002010-02-19T07:35:00.002-05:002010-02-19T07:42:42.091-05:00Pinot Noir Scam Turns Wine World SidewaysI’m sure you know the wine: <a href="http://www.redbicyclette.com/our-wines/pinot_noir/index.asp">Red Bicyclette Pinot Noir</a>, made by American wine giant Gallo, with a cutesy label depicting, of course, a red bicycle. The orginal label had a French guy sporting a beret and carrying a panier full of baguettes on his red as a dog runs behind holding one of the baguettes in its mouth. Well, it turns out some of that Pinot Noir was probably not, in fact, Pinot Noir. In a French court, 12 people were found guilty of selling falsely labeled wine to Gallo, which was then used to make Red Bicylette.<br /><br />The defendants received suspended sentences of one month to six months and minimal fines – very light punishment for a fraud that earned each of them up to $750,000. The interesting thing about the story is that there were no complaints from either Gallo or the many, many drinkers of the mass-market Red Bicyclette. The blended wine sold as Pinot Noir was obviously a pretty good fake. In addition, the wine doesn’t claim to be 100% Pinot Noir, although to be considered a Pinot, EU regulations state that it does have to be at least 85%.<br /><br />This article in the <a href="http://www.telegraph.co.uk/foodanddrink/wine/7268644/A-pinot-noir-with-very-big-pretensions.html">London Telegraph</a> finds some irony in the whole situation since Red Bicyclette was released at the time of the movie <em>Sideways</em>, which had sparked a massive demand for Pinot Noir in the American market. The problem was that there apparently was just not enough cheap Pinot Noir available in the south of the France, where the Bicyclette’s other varietal wines originated.<br /><br />All in all, quite an impressive feat of blending, I’d say. The scam involved some <a href="http://www.nytimes.com/2010/02/19/business/global/19wine.html">13.5 million liters, or 3.6 million gallons</a>, of fraudulent wine, also sold to wine giant Constellation Brands. The “<em>Sideways</em>” effect goes on. Maybe it’s time we cut down on our Pinot Noir and started drinking more f-ing Merlot?<br /> <br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-84674154822709552022010-02-18T06:51:00.002-05:002010-02-18T06:55:57.161-05:00What Is It About Malbec?<strong>Wine Review: Luigi Bosca Malbec 2006 (about $21 US, $25 Cdn)<br /></strong><br />Argentina has recently surged ahead of Germany, Spain and Chile to become the fourth-biggest exporter of wine to the U.S., trailing only Italy, Australia and France – and all thanks to its bold and beautiful signature grape varietal: Malbec. In France, Malbec is a Bordeaux blending grape and planted mainly in Cahors. It's inky dark and produces intense wines with strong tannins. Argentina has taken the grape as its own and planted it with gusto. It was first brought to South America in the mid-1800s, but only gained worldwide fame in the late 20th century.<br /><br />What’s driving the popularity of Argentine Malbec? Simple: they’re high on assertive flavor and generally low on price. <br /><br />Today’s featured wine, the <strong>Luigi Bosca Malbec 2006 (about $21 US, $25 Cdn)</strong> is a little on the high side of the average price point for Argentine Malbecs, as many good ones come in at $12-15, so I was expecting something really delicious. Did it deliver? Sort of. I took an immediate liking to the perfumy bouquet of fresh-ground spices and oak. Flavors of concentrated blackberry, coffee and herbs played off each other to create a pleasing overall richness. It left me slightly underwhelmed at this price, but it’s nevertheless a delicious expression of the region.<br /><br /><strong>Quaffabilty Rating: 90<br /></strong><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-44492904090252130642010-02-12T07:36:00.003-05:002010-02-12T07:42:17.532-05:00Wine Review: A Wynns-Wins Situation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaOVn9TQb00euT-S10oH8vqucFy6LQOE9g2IUOTTlFH4thMIJLS0bhzLNFd0Ia3fMlIzK74AhQWHorsfSSYriOydFBffWsnN_ayB1A-msxbEAtbT5joDBK_qwrkDh_DPvINwMIEA63KKv/s1600-h/wynnscabernet.jpg"><img id="BLOGGER_PHOTO_ID_5437336379404726594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 78px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaOVn9TQb00euT-S10oH8vqucFy6LQOE9g2IUOTTlFH4thMIJLS0bhzLNFd0Ia3fMlIzK74AhQWHorsfSSYriOydFBffWsnN_ayB1A-msxbEAtbT5joDBK_qwrkDh_DPvINwMIEA63KKv/s400/wynnscabernet.jpg" border="0" /></a><br /><div><strong>Wynns Coonawarra Estate Cabernet Sauvignon 2006 (about $20 US, $25 Cdn)<br /></strong><br />Wynns Estate is a pioneer in the now-famous Coonawarra region in southern Australia’s Limestone Coast. John Riddoch established the first winery there in 1896. For today’s wine review, the <strong>Wynns Coonawarra Estate Cabernet Sauvignon 2006 (about $20 US, $25 Cdn)</strong> shows just how much winemaking has evolved in this area. This cab is a great value for the cellar. It’s a bit heavy on the oak, but the incredible tannins and acidity come together to balance the wine out nicely. Blackcurrent flavors dominate, but with many other interesting notes chiming in on the sides. At this price, grab a case and put it down for a good five to 15 years – I don’t think there could be any regret as this label is well known for being age-worthy, and the 2006 vintage is looking like one of the best.<br /><br /><strong>Quaffability Rating: 91</strong><br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-54341960326617869482010-02-11T10:17:00.000-05:002010-02-11T10:18:37.788-05:00VouvrayIf you’re looking for something a bit different in a white and don’t mind off-dry wines, try some of the Chenin Blanc-based Vouvray wines from the Loire Valley in France. There are many different styles of Vouvrays that range from dry to sweet to sparkling, but the off-dry version is probably the most exported and best known.<br /><br />These wines are bursting with unique fruit flavors derived from the clay and flinty limestone and chalk terroir on the right bank of the Loire in the mid-western section of France. The town of Vouvray lies just east of the city of Tours, at the eastern edge of the Loire River. The region has a long history of winemaking,. Monks fashioned wines hundreds of years ago, and the appellation of Vouvray was created back in 1936.<br /><br />The dry Vouvrays can be cellared for many years, but the semi-sweets should be consumed within a couple of years. I tried the <strong>Bougrier Vouvray 2008 (about $12 US, $15 Cdn),</strong> a semi-sweet but still light and fruity wine, with some mineral notes. It’s an unassuming wine that would pair well with seafood or soft cheese. The Chenin Blanc grape is worth exploring to wake up your palette to some new fruit flavors over the usual Chardonnay and Sauvignon Blanc<br /><br /><strong>Quaffability Rating: 85<br /></strong><table border="0" cellspacing="0" cellpadding="5"><br /><tbody><tr><br /><th scope="col"><script type="text/javascript" src="http://digg.com/tools/diggthis.js"></script></th><br /><th scope="col"><script type="text/javascript" src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-615570021858868482010-02-05T07:18:00.002-05:002010-02-05T07:24:18.277-05:00Wine Trends for 2010I have a cold this week and haven’t had a chance to taste much wine – still drinking it, just not tasting it. So instead, I’m taking the opportunity to look at some of the biggest trends in the wine industry this year.<br /><br />A recent survey by market research firm Mintel reveals that 58% of Americans drink wine with dinner on a regular basis. The survey also says the wine market has grown by 20% between 2004 and 2009, even through the recession. There was a slight decline in 2008 at the peak of the economic turmoil, but Mintel forecasts the industry will grow slightly in 2009, and I’ll take a wild guess and say it will surge ahead even more in 2010.<br /><br />Americans and Canadians still love their wine drinking, but the recession - and a new breed of younger-generation wine drinkers - may have ushered in some new trends:<br /><br /><strong><br />Younger Generation Leading Growth</strong><br />Baby Boomers are no longer driving the wine market – the next generation of young wine drinkers account for 45% of the growth. <a href="http://millennialmarketing.com/2009/05/millennial-wave-hits-wine/">http://millennialmarketing.com/2009/05/millennial-wave-hits-wine/</a><br /><br /><strong>Wine Clubs</strong><br />Younger wine drinkers – those in the 25-34 age group – are twice as likely as Baby Boomers to belong to the wine club. This could partly explain the rapid growth of wine clubs across North America.<br /><br /><strong>Sophisticated Palettes</strong><br />That same group that’s driving the wine market now are pickier than the average adult when it comes to wine. A Merrill research study found that 40% of younger wine drinkers say expensive wine tastes better, and that same percentage will also spend $40 on a bottle of wine for a special occasion, compared to $24 for all adults.<br /><br /><strong>Whimsical Labelling</strong><br />If you cringe at the sight of animals on wine labels and groan at ironic names like Cats Pee on a Gooseberry Bush, Hair of Dingo, Ceci n’est pas un Carignan and Utter Bastard, get ready for more of the same. This type of marketing is working and will likely become even more rampant.<br /><br /><strong>In the Box<br /></strong>It hasn’t yet pulled out of the “cheap” status, but more people are buying boxed wine to drink at home, even if they’re too embarrassed to serve it to their guests. Clever marketing could help bring boxed wine out of the closet.<br /><br /><strong>Outside the Box<br /></strong>Wine bars (in my hometown of Toronto, anyway) are now in heavy competition and are serving audacious selections to set themselves apart. The smaller wine bars that only have 10 or 15 options are choosing interesting varietals from lesser-known regions. This can misfire if the oddball wines don’t taste good (as I have discovered), but a good selection of off-the-beaten-path bottles does make a place stand out.<br /><br /><strong>A Little More Sparkle</strong><br />As more producers outside of Champagne produce sparking wine, people are discovering that you don’t have to spend a small fortune to enjoy the bubbly. I’ve been touting the joys of Prosecco, Cava, Cremant, American and Canadian sparkling wine and others on this blog for years.<br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-8971331891174788192010-02-04T07:26:00.004-05:002010-02-04T07:35:55.706-05:00Wine, in Moderation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LZCEXOr5U0aZJ5RpcuUC5AUNTomdrn5TEWNh6r675uK98WDZeX1d1H3kC4LubY1EtDEWJLLfyk6MYPdofDXRCKmoLcTqM0S2Omti7AdVost6FAt6XDsG3JOgQJWj19CKGFN6H5pnihGW/s1600-h/redwinephoto.jpg"><img id="BLOGGER_PHOTO_ID_5434365734132399490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LZCEXOr5U0aZJ5RpcuUC5AUNTomdrn5TEWNh6r675uK98WDZeX1d1H3kC4LubY1EtDEWJLLfyk6MYPdofDXRCKmoLcTqM0S2Omti7AdVost6FAt6XDsG3JOgQJWj19CKGFN6H5pnihGW/s320/redwinephoto.jpg" border="0" /></a><br /><div>By no means in this list comprehensive, but here's some reseach that supports the moderate consumption of wine:</div><br /><div><strong></strong></div><br /><div><strong>Red Wine: the Fountain of Youth?<br /></strong><br />A chemical found in wine can halt the aging process, according to researchers at the University of Gothenberg in Sweden. Before you starting cheering the attention-grabbing headline, the scientists who performed the study say you would need to drink somewhere between 15 and 100 bottles of wine a day for it to have an effect. I’m serious about the steady consumption of red wine, but that’s a little out of my league.<br /><br />The study is nevertheless interesting. Researchers focused on the chemical resveratrol, which is found in the skins of red grapes, and discovered that some of the cells discarded harmful proteins, effectively halting the effects of aging.<br /><br />That doesn’t mean that moderate amounts of wine will do nothing. University of Connecticut resveratrol expert Dipak Das says small doses of resveratrol can promote good health. Although it’s not fully understood, Das says there seems to be something about the way wine delivers resveratrol to the body that helps people achieve benefits that can’t yet be proven in controlled experiments.<br /><br /><strong>Wine Could Delay Dementia</strong><br /><br />Another study in 2008 concluded that drinking small amounts of wine on a regular basis might improve cognitive function among older women. University of Glasgow doctors looked at brain function in more than 5,000 subjects between the ages of 70 and 82, and discovered that those who consumed a moderate amount of alcohol – especially the women – scored higher on a series of memory and language tests.<br /><br />"This is not an endorsement to drink to excess - large amounts of alcohol will damage your brain - but the occasional tipple may do you some good," said David Stott, professor of geriatric medicine at the University of Glasgow.<br /><br /><strong>Wine and the Heart<br /></strong><br />According the Mayo Clinic, various studies have shown that moderate amounts of alcohol can boost your heart health by raising HDL (good) cholesterol, reducing blog-clot formation, and preventing LDL (bad) cholesterol from damaging the arteries.<br /></div><br /><div><br /><table cellspacing="0" cellpadding="5" border="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-80073899696705364212010-01-28T23:33:00.003-05:002010-01-28T23:53:52.817-05:00Wine Review: The Power of the Press<strong>The San Francisco Wine Press Syrah 2006 ($12 US, $16 Cdn)</strong><br /><br />This organically grown Syrah won a Silver Medal at the 2009 San Francisco Chronicle Wine Competition. “We can highly recommend the 2006 Syrah, which had a gamey flavor and a depth that belied its price,” said Blair Campbell of <a href="http://www.eastbayexpress.com/">www.eastbayexpress.com</a>. Let’s see if I agree.<br /><br />I smell this wine from two feet away as I pour it into my glass. A very powerful woodsy aroma and deep crimson color almost make me afraid to taste this wine. Upon closer sniffing, it has very strong petrol and chemical refinery aromas with some dirty laundry smells mixed in. Another sniff reveals more pleasing aromas of gingerbread cookie dough.<br /><br />The tasting: Wow, it’s hard to tame this beast. It’s chewy and chalky with flavors of wild boar (OK, I’ve only eaten wild boar once and don’t really remember what it smelled like, but I’m still calling wild boar on this one), sawdust, prune nectar and gasoline. I’m making this wine sound terrible, and it is quite an assault on the senses, but I like the fact that it’s not a fruit bomb – more like chemical warfare on the back of the throat. Who knew organically grown grapes could be so bad-ass?<br /><br /><strong>Quaffability Rating: 84 + 2 bonus points for searing off my taste buds = 86<br /></strong><table border="0" cellpadding="5" cellspacing="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-703701754390975632010-01-28T05:00:00.002-05:002010-01-28T10:46:40.553-05:00A Workingman’s Guide to Bordeaux 2007 – A Whiter Shade of PaleBy guest blogger <strong>David Chaundy-Smart</strong><br /><br />Grand cru Bordeaux is suffering a dicey 2007 vintage. At a recent tasting of about 50 such wines put on by the Union de Grands Crus de Bordeaux in Toronto, I was impressed by the gameness of the chateaux who have to produce a declared vintage regardless of the quality. To be sure, there were some highlights, especially from the left bank, with Haut-Bages-Liberal, St-Julien and Pomerol coming off with a little more structure. This is because cool summer temperatures leading to unprecedented hang-times did not affect these Cabernet Sauvignon-based wines as much as Merlot-based wines of the Right Bank, since that grape provides its best in summers hot enough to bring it to ripeness in early autumn.<br /><br />Although some left bank wines, such as Clos d’l’Oratoire were lovely, fresh wines with fruit on the nose mingling with the oak, they mainly lacked the complex tannins and structure that would give them the future that would justify the investment of an amount of money an increasing number of consumers find restrictive. A grand cru Bordeaux ordinarily must have at least 10 years of bottle aging to reach its prime and to have the subtle mixture of faded tannins and fruit come forward to deliver the flavors and aromas of the world’s best red wine experience. All of this just emphasizes the degree to which consumers should take advantage of whatever wine from the excellent 2005 vintage is still available on the shelves, using the rule that less prestigious wines from a good year in an important region are good investments.<br /><br />There is another bright side to the story of 2007, however, and that is that it was a terrific year for Bordeaux’s white wine, which is unfamiliar, despite its relative affordability, racy flavors and aristocratic pedigree. The Graves region produces the most white Bordeaux and Pessac-Leognan produces the finest and priciest ones.<br /><br /><strong>Chateaux Carbonnieux (65% Sauvignon Blanc, 34% Semillon, 1% Muscadelle)</strong> had a nose of grapefruit and pineapple, leading to flavors of deep peach and a finish with a complex acid structure.<br /><br /><strong>Malarctic Lagraviere (80% Sauvignon Blanc, 20% Semillon)</strong> was pale gold tinted with green. Grapefruit and jasmine flower led to a minerally finish – described by one taster as redolent of crushed stone – and an astonishingly long finish of subtle acidity.<br /><br />These wines will age for 10 years or more and are well worth their $50-100 price tags, but the good news is that some very good Graves is available for quite reasonable prices both from the outstanding 2005 vintage and from the perhaps even more outstanding 2007 white vintage.<br />It’s worth noting that although now all of the expensive, classified whites hail from Pessac-Leognan, that appellation was only separated from Graves in 1987. Although these wines are wonderful on their own, they are traditionally paired with seafood, pork, rabbit and mild young cow’s milk cheese, but I like them with lamb with white beans and tomato-based fish stew. One final advantage is that most white Bordeaux clocks in at 12-12.5% alcohol, whereas comparably rich Ontario and Aussie Chardonnay usually boasts 13.5% alcohol.<br /><br /><strong>Chateau Grand Bordrieu Sensation Blanc 2005 (about $12 US, $16 Cdn)</strong><br /><br />This five-year-old 60% Sauvignon Blanc, 40% Semillon is a deal. It has flavors of citrus and lime, and trades the grassiness that is a fixture of New Zealand Sauvignon Blancs for a richness imparted by six months on the lees. A subtle hint of vanilla comes from a portion oaked in new American barrels.<br /><br /><strong>Chateau Le Pavillon Boyrein Blanc 2007 (about $12 US, $16 Cdn)</strong><br /><br />A delightful nose of gingersnap apples and melon lingers for a long time. Refreshing acidity moderates the oak to deliver a finish with none of the smoked vanilla ice cream flavors of the ruder Sauvignon Blancs of the southwest United States.<br /><br /> <br /><br /><br /><table border="0" cellpadding="5" cellspacing="0"><br /><tbody><tr><br /><th scope="col"><script type="text/javascript" src="http://digg.com/tools/diggthis.js"></script><br /></th><br /><th scope="col"><script type="text/javascript" src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon"></script><br /></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-12268874271869865802010-01-22T07:37:00.004-05:002010-01-22T07:45:18.066-05:00Unusual Food and Wine Pairings<p>A recent column in the <a href="http://www.torontosun.com/life/columnists/christopher_waters/2010/01/19/12526791-qmi.html">Toronto Sun</a> than mentioned the strange pairing of Ontario icewine with a pulled pork sandwich. <a href="http://www.flatrockcellars.com/">Flat Rock Cellars</a>, the Ontario winery that hosted the tasting event, said the unusual pairing worked because the pork had been glazed with an icewine sauce. The glaze, they said, served as a bridge for the palette to jump from wine to food.<br /><br />This kind of pairing might make you cringe, but some experimenting is a good thing. If anything, a new combination of food and wine will force you to think about what you’re eating and drinking. As you concentrate on the flavors, there’s a better chance you’ll gain something new from both the food and the wine. Of course there’s always the danger of a pairing gone horribly wrong, and you might find yourself thinking, “Maybe this California Zinfandel doesn't go with this filet of sole.”<br /><br />Nevertheless, it’s worth looking back at some of the food and wine pairing trends to see how drastically the norm can shift over the years. In his book <em>Making Sense of Wine</em>, Matt Kramer opens his chapter on food with this gem: “Wine exists for food. Without the context of food, wine is a eunuch, a sterile experience which soon acquires distorted features.” Kramer goes on to describe how people’s tastes in wine and food pairings have reversed. Menus from the late 1800s show that Sauternes , the rich, sweet Bordeaux dessert wine, was served with raw oysters. Champagne was typically served with the beef course, and during a meal, red wines were often sipped before the whites – a big no-no in most restaurants today.<br /><br />Kramer comes up with some interesting recommendations for food and wine pairings, the first rule being that rich foods pair well with rich wines. For example, he recommends matching an avocado and egg dish with a rich, buttery Chardonnay.<br /><br />Other interesting pairings that Kramer advocates:<br /><br />-Pinot Gris with salty and oily smoked salmon<br />-Gewurztraminer with fois gras and any dish dominated by onions<br />-Chenin Blanc from the Loire paired with butternut squash soup<br />-Well-aged Semillions with chicken breast with gorgonzola and chives<br /><br />Try some new food and wine pairings, think about how the flavors interact, and don’t be too much of a stickler for modern conventions.<br /></p><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-27640873790222841712010-01-21T05:00:00.001-05:002010-01-21T05:00:05.488-05:00Wine Review: Matua Makes the Grade<strong>Matua Estate Paretai Sauvignon Blanc 2008 (about $20US, $25 Cdn)</strong><br /><br />Made with fruit from the Awatere Valley in the Marlborough region of New Zealand, the Paretai has floral and mild honeycomb aromas and a deceptively light straw color. The first sip brings a powerful hit of tropical fruit and hints of honey flowers, with zippy white grapefruit and delicate pear and apricot closing out the whirlwind of tastes. This wine has excellent balance and much more intrigue than the usual grassy citrus-dominated Sauvignon Blanc. When people rave about great New Zealand wines, hopefully this is the kind of bottle they’re talking about. It’s aromatic and flavorful without being either cloying or acidic – a showstopper from the first sniff to the last remnants of the long-lingering finish.<br /><br /><strong>Quaffability Rating: 91</strong><br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-49721579333573448022010-01-15T09:50:00.004-05:002010-01-16T19:42:46.815-05:00Bertrand’s Montpeyroux – a Taste Sensation<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGE0QtpkkWosryfGUKXEVyjHC4FNSKv5piu2RWpYSqn1qLrhaniaBk6s1JX7eXhdT-zCtd8nQ112Tjjoldf7pi6OCF1LNGU2mcUsqYKNLoBl-d9TF9QPhAunzuHddd0s0r-Vv9dUOIWkG/s1600-h/BertrandWine.jpg"><img id="BLOGGER_PHOTO_ID_5426979538475301586" style="margin: 0px 0px 10px 10px; float: right; width: 135px; height: 256px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGE0QtpkkWosryfGUKXEVyjHC4FNSKv5piu2RWpYSqn1qLrhaniaBk6s1JX7eXhdT-zCtd8nQ112Tjjoldf7pi6OCF1LNGU2mcUsqYKNLoBl-d9TF9QPhAunzuHddd0s0r-Vv9dUOIWkG/s400/BertrandWine.jpg" border="0" /></a><br /><div><strong>Wine Review</strong></div><br /><div><strong></strong></div><div><strong>Gérard Bertrand Coteaux du Languedoc Montpeyroux Grand Terroir 2007 ($15 US, $18 Cdn)</strong></div><br /><div></div><div>From the Languedoc region in southern France comes this sumptuous blend of Mourvèdre, Syrah, Carignan and Grenache. The wine is thin on the nose, but full-flavored on the palate with a good balance of sour cherry, chewy caramel, black currant and white pepper. It’s a very lively, juicy wine, rounded out with a bittersweet chocolate and raspberry finishing kick. There’s a mix of taste sensations ranging from sour to sweet to bitter to salty, and even umami – tongue-tingling goodness. I'd be curious to find out how this bottle develops in the cellar over the next few years, but it’s drinking well right now. I could see it pairing with a nice steak. Languedoc is producing some of the best-value reds around, and this one is absolutely delicious.<br /><strong></strong></div><div><strong><br />Quaffability rating: 90</strong><br /></div><br /><div><br /><table border="0" cellpadding="5" cellspacing="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-64103315166016406642010-01-13T23:23:00.001-05:002010-01-13T23:25:12.638-05:00Likin' the LindemansPinot Grigio is not my thing. As you may have gathered from most of the wines I review for The Quaffer, I prefer towering reds with beefy flavors like leather, unsweetened chocolate, smoking road tar and bacon fat. So it was a surprise to find that I enjoyed the <strong>Lindemans Bin 85 Pinot Grigio 2009 (about $8US, $11 Cdn)</strong>. This unoaked Australian wine has a very light pale straw color, delicate aromas of citrus and lemongrass and crisp flavors of lime, unripe pear and passionfruit.<br /><br /><strong>Quaffability Rating: 87<br /></strong><br />From the same easy-drinking style, the <strong>Lindemans Bin 95 Sauvignon Blanc 2009 (about $9US, $12 Cdn) </strong>is another good work-week workhorse. I used some of this one in a risotto and tasted it as the wine was sizzling away in the pot of carnaroli, butter and onion. (Tasting a wine at the stove is, in my opinion, one of the most underrated wine-drinking experiences – as the flavours of the wine meld into your food and the vapors waft through the air, you inhale the fresh aromas out of your glass and take a swig.) Still fresh and crisp like the Pinot Grigio, the Sauv Blanc has a deeper bouquet of lemon and a touch of honey. Classic grassy and tropical fruit flavors lead to a pucker-free finish. Not bad, not bad at all.<br /><br /><strong>Quaffability Rating: 88</strong><br /><br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-75142550416893995642010-01-08T06:58:00.002-05:002010-01-08T07:08:47.467-05:00Like a Rolling StoneStoried California winery, <a href="http://www.beringer.com/">Beringer</a>, has released its latest line of Stone Cellars vintages. These easy-drinking, flavorful wines fall in the everyday drinking category – the kind of wine you might buy by the case and drink during the week. Yesterday, I wrote about cellaring, but forget about that for these – drink ‘em now.<br /><br />The <strong>Beringer Stone Cellars Chardonnay 2008 (about $11 US, $13 Cdn)</strong> gives off apple, pear and floral aromas and exhibits crisp flavors of tart apple and lime zest. I would almost have trouble guessing that this was a Chardonnay but for the vanilla undertones. The winery actually calls this one “quaffabile” in its own description. I have to agree.<br /><br /><strong>Quaffability Rating: 88</strong> <br /><br />In the same vein as the Chardonnay, the <strong>Beringer Stone Cellars Cabernet Sauvignon 2007 (about $12 US, $14 Cdn)</strong> has all the characteristics that would appeal to the casual wine drinker, and perhaps more importantly, there's nothing off-putting about it that would turn off the casual wine drinker. It could be faulted for being a little generic, but hey, the whole point of this line is to produce approachable wines, and in that regard Beringer gets it spot on. This Cabernet is light-to medium-bodied with a dark cherry juice-like color and aromas of sweet berries and plum. On the palette, it’s slightly sweet and tart, but smooth as silk. The perfect bottle to fill in the gaps between more complex tastings.<br /><br /><strong>Quaffability Rating: 87</strong><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-34199757345079224582010-01-07T06:43:00.002-05:002010-01-07T06:47:27.405-05:00Buy Now, Drink LaterPersonal wine cellars have become increasingly rare over the last 20 years as the industry moved toward ready-to-drink fruit-forward wines. But keeping even a modest cellar in the home can reward the wine enthusiast with the pleasure of turning a $30 wine into a magnificent – and pricey – gem. <a href="http://www.thestar.com/living/food/article/745417--which-wine-to-cellar-and-which-to-drink">This article</a> by the Toronto Star’s Gord Stimmell provides some good advice on which wines are worth cellaring in this age of New World-dominated youthful wine.<br /><p>Some tips from Stimmell:<br /><br />-When he finds a red that he likes, Stimmell says he’ll buy six bottles and drink one every six months.<br />-Drink everyday reds within a year.<br />-Be careful not to over-cellar Burgundy<br />-Top Rhône reds can age for 20 years.<br />-For most other reds, keep the cellar ceiling at 10 years.<br />-Drink $10 white wines as soon as possible.<br />-Premium whites worthy of cellaring for up to 10 years include German, Alsatian and Austrian Rieslings.<br />-Canadian icewines can be cellared for up to 12 years.<br />-French Sauternes can last for decades.<br />-Chardonnays are prone to oxidization after four years of cellaring.<br />-Premium New Zealand Sauvignon Blanc has the capacity to evolve tremendously.<br /><br />Of course most of us can’t afford to build a giant walk-in wine cellar with a tasting counter, but that shouldn’t stop you from finding a suitable corner of your abode for laying down a small collection. The Wine Doctor has a guide to creating a home wine cellar <a href="http://www.thewinedoctor.com/advisory/buystoremakingcellar.shtml">here</a>. </p><p>Next time you find a decent wine that you like, buy a few more bottles (or a case) and lay them down. What could impress dinner guests more than a bottle from your personal cellar – even if said cellar is actually just a nook in a temperature-controlled corner of your condo.<br /></p><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-2055859353712125242009-12-31T08:26:00.002-05:002009-12-31T09:27:22.955-05:00Brut, Without the Brutal Price TagAlright, all of you last-minute purchasers of New Year’s bubbly, here are my picks for affordable sparking wines:<br /><br />1) <strong>Segura Viudas Brut Reserva, about $12 US, $14 Cdn</strong>. This Spanish Cava was on my list last year and it’s back again as the best choice to stand in for a true Champagne. I’ve been buying it ever since Wine Spectator scored it a 90 back in the ‘90s, and the price has barely edged up since that first rave review. The wine has fine bubbles and a creamy texture, with notes of yeast, herbs and lemon zest. <strong>Quaffability Rating: 89</strong><br /><br />2) <strong>Château de Montguéret 'Crémant de la Loire' Brut Non-Vintage</strong>, about $15 US, $19 Cdn. As the name indicates, this wine is from France’s Loire region and is made from a blend of Chenin Blanc, Cabernet and Chardonnay grapes. It’s a winner for under $20, with tart flavours of lime rounded out by smooth stone fruit notes. <strong>Quaffability Rating: 90</strong><br /><br />3) <strong> Nino Franco Prosecco di Valdobbiadene Brut NV, about $15 US, $19 Cdn</strong> . Surging sales of Prosecco, the Italian version of Champagne as taking a big bite (or gulp?) out of the Champagne market and if you taste this Nino Franco, you’ll know why. For under $20, you get palette-pleasing small bubbles, racing acidity, green apple and unripe pear flavours and a long finish. <strong>Quaffability Rating 90<br /></strong><br />I’ll be drinking a traditional Champagne this year, since I received one as a gift: the Veuve Clicquot Ponsardin Brut. We’ll see how it stacks up against my value list. Happy New Year.<br /><br /><br /><table border="0" cellpadding="5" cellspacing="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-66542297512533617682009-12-18T07:51:00.003-05:002009-12-18T19:27:00.095-05:00Holiday Wine Guide 2009<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK7tPNVVVSjkzq0BmNjPlvRc3mJNTl35RlYmoH23W7ClZPa3XceDUAWu7YgxcVxDIvy-bLhSbAHE8YEwzTPQiwy7O8fwpbytGxNIP_q-S8GCqr_tngQmGQe37LZIEiXzug2j7YmzhMg7-/s1600-h/JosephPhelps.jpg"><img id="BLOGGER_PHOTO_ID_5416558907487073826" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 106px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyK7tPNVVVSjkzq0BmNjPlvRc3mJNTl35RlYmoH23W7ClZPa3XceDUAWu7YgxcVxDIvy-bLhSbAHE8YEwzTPQiwy7O8fwpbytGxNIP_q-S8GCqr_tngQmGQe37LZIEiXzug2j7YmzhMg7-/s400/JosephPhelps.jpg" border="0" /></a><br /><div>Here are some of the standouts from the year of quaffing. Buy them as gifts, enjoy them yourself while you cook or with family and friends.<br /><br />At $15, the <strong>Château Pesquie Les Terrasses 2006</strong> is a major steal. For starters, this wine has an appealing color, a rich, royal purple. <strong>Quaffability Rating: 90</strong><br /><br />The <strong>3 Rings Shiraz 2006 ($25)</strong> really surprised me. At 15% alcohol, you’d expect a bit of fire on the tongue, but no, after taking in aromas of fresh-picked wild blueberry, blackberry, cut grass and cedar, I took a sip and found the wine’s tannins rolled over my palette like silk. It’s unexpectedly soft and supple, while maintaining an enticing complexity. <strong>Quaffability Rating: 92</strong><br /><br />The <a href="http://www.markwestwines.com/"><strong>Mark West</strong></a><strong> Pinot Noir 2006 ($24) </strong>blew me away for a couple of reasons. Most importantly, the wine is delicious, a true-tasting California Pinot Noir with aromas of juicy plum, dark cherry and damp soil. On the palate, the earthiness continues, along with brighter cherry flavors and oak. <strong>Quaffability Rating: 91<br /></strong><br />The <strong>Felino Vina Cobos Malbec 2007 ($20)</strong> from Mendoza, Argentina, has a really nice, crimson color, with aromas of cherries and blackberries and a hint of liquorice. It’s a meaty wine on the palette, bursting with intermingling flavors, each dancing alone briefly before merging with the whole. <strong>Quaffability Rating: 90</strong>.<br /><br />If you can find it, splurge on the <a href="http://www.liffordwine.com/our_wines/wine.php?id=167"><strong>Joseph Phelps Le Mistral </strong></a><strong>2005 ($66)</strong>, a stunningly complex Napa Valley Syrah. <strong>Quaffability Rating: 93</strong>.<br /><br />The <strong>Morandé Gran Reserva Chardonnay ($22)</strong>, has an intense golden hue. It almost looks like a dessert wine, which begins to make sense when you consider that about a quarter of the grapes used to make the wine were cryogenically frozen – simulating the icewine-making process. On the nose, aromas of tropical fruit mingle with honey and vanilla, and despite its rich, golden color, there is only a touch of sweetness on the palette, easily balanced out by a flinty acidity and citrus notes. <strong>Quaffability Rating: 89</strong><br /><br />The <strong>Hedonist Shiraz 2005 McLaren Vale ($20) </strong>With a name like The Hedonist, you’d expect this Aussie Shiraz to blow your socks off with tannic power, but instead the wine comes off as sophisticated and well balanced. This is not say there’s nothing hedonistic about it --- its aromas are intoxicating and every sip (or gulp) is pure pleasure. <strong>Quaffability Rating: 91<br /></strong><br />The <strong>Pasiteo Fassati Vino Nobile di Montepulciano 2005 ($25)</strong> has an exotic nose of violets, cocoa, leather and concentrated cherries. The palette is equally enticing and complex, showing rosemary, plum, campfire smoke and tart cherries. The flavors linger forever. <strong>Quaffability Rating: 90<br /></strong><br /><strong>Chateau Côte Montpezat Côtes de Castillon 2003 ($20)</strong> The nose of plum, dates and rosemary leads to palette-pleasing array of interesting flavors, including smoky oak and more plums, and vanilla. <strong>Quaffability Rating: 88</strong>.<br /><br />And for sparking wine:<br /><br />For a mere $15 or so, the <strong>Crémant de Bourgogne Brut Blanc Moingeon</strong> tastes like a much more expensive Champagne. It’s made in the same style as its pricier cousin, using the “Méthode Traditionnelle,” but sells for considerably less than a decent bottle of official Champagne. <strong>Quaffability Rating: 90</strong>.<br /><br />Cheers and happy holiday quaffing!<br /><br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-30108706829655771982009-12-16T22:49:00.004-05:002009-12-16T22:54:19.927-05:00Wine Review: Goatfather 2008<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEs2ZcUmBIILWjAjJyNphrONzXbZ5ISkgh9SJXUJLdbkZECp_mpiUvXjjk6bAuSJlRm_zQhj7c7VYAXS2Zheehv0TovA311Ow1-m-e0EGKZNs8GwE43son6JA_fEV1Gf52krhpgiQBfwI/s1600-h/goatfather2008.jpg"><img id="BLOGGER_PHOTO_ID_5416048407027306594" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 108px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEs2ZcUmBIILWjAjJyNphrONzXbZ5ISkgh9SJXUJLdbkZECp_mpiUvXjjk6bAuSJlRm_zQhj7c7VYAXS2Zheehv0TovA311Ow1-m-e0EGKZNs8GwE43son6JA_fEV1Gf52krhpgiQBfwI/s320/goatfather2008.jpg" border="0" /></a><br /><div><strong>Goatfather 2008 ($15 Cdn, $12 US)</strong><br /><br />From the Goats Do Roam Wine Company of South Africa comes a rough-and-tumble Tuscan-style red produced a continent away from its homeland. The Sangiovese, Barbera and Cabernet Sauvignon blend has a good kick that’ll pair well pasta and meat sauce. The label bearing a grinning Don Corleone-esque goat, is almost worth the price of the bottle, but the wine is not very good compared to the winery’s signature label, Goats Do Roam and the even more impressive Goats Do Roam in Villages. It’s nevertheless a playful effort that will entertain party guests or Kris Kringle recipients. Sweet raisiny tastes and burnt tobacco flavors predominate.<br /><br /><strong>Quaffability Rating: 85<br />Holiday Gift Rating: 89<br /></strong><br /><table cellspacing="0" cellpadding="5" border="0"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script><br /></th><br /><br /><th scope="col"><br /><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-1747466814412008172009-12-10T22:09:00.002-05:002009-12-10T22:15:35.249-05:00Wine and Cheese Pairing: Pre-Holiday Cheer<strong>The Wine: Zolo Malbec Reserve 2006 (about $16 Cdn, $14 US)<br />The Cheese: Majorero goat’s milk cheese from Canary Islands<br /></strong><br />OK, I admit, there’s nothing holiday-related about this wine and cheese combination – it’s just good. The <strong>Zolo Malbec Reserve 2006 (about $16 Cdn, $14 US)</strong> has flavors of smoke, vanilla and oak. Black currant and dark chocolate and coffee beans lead to a very long, silky finish. You can almost breathe fire after drinking this wine, but it’s a well-balanced flame. A beautiful expression of the robust Malbec from Argentina.<br /><br /><strong>Quaffability Rating: 90 (my third 90 in a row – what’s going on here?)<br /></strong><br />The Majorero goat’s milk cheese from Spanish island of Fuerteventura in the Canary Islands is firm, but a but will crumble upon demand. It has a nutty aroma and rich but acidic flavor. This one from Alex Farm Products in Toronto came with a paprika coating that gave it an extra zing to match the concentrated Malbec wine. The light colored and textured cheese looked like it would be crushed by such a big wine, but it’s not the case. The Zolo and Majorero match up just fine. In fact, I could drink and eat both all night.<br /><br />Next week, a holiday wine-buying guide.<br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-68621862484750787982009-12-10T07:13:00.003-05:002009-12-10T07:17:10.574-05:00Finding the Right Wine<strong>Wine Marketing<br /></strong><br />Have you ever wandered through a wine shop, looked at row upon row of bottles and wondered what’s what? Unless you’re part of an elite group of wine connoisseurs, I’m sure this is all too common. Well, this story on the <a href="http://www.news.com.au/adelaidenow/story/0,22606,26462749-5003680,00.html">Adelaide Now</a> site explains that the Australian wine industry has a new tool to try to tap into the U.S. market – and one of the major recommendations is better labeling with tags that describe the basic flavors. I’m sure this would go a long way to helping people pick the wines they want, without asking them to become sommeliers.<br /><br /><strong>Wine Review<br /></strong><br />Speaking of flavors, today’s featured wine is packed with them. The Domaine Grand Veneur La Champauvins Côtes du Rhône-Villages 2007 ($20 Cdn, $16 US) is one of those French wines with a name that takes about as long to say as it does to drink, but it’s worth memorizing, or writing down, and seeking out. Kir, dark plums, tomatoes, black pepper and sweet and sour notes act in harmony to produce a meaty, spicy Rhône from the excellent 2007 vintage.<br /><br /><strong>Quaffability Rating: 90</strong><br /><br /><strong>Coming Up...</strong><br /><br />Stay tuned for some <strong>holiday wine gift</strong> recommendations.<br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-29360593982791671342009-12-08T09:44:00.001-05:002009-12-08T09:46:38.384-05:00Name-the-Wine Contest by [yellow tail]<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNsKlN-NraY9egWiuAiqGHBGLyosdqCj73SoEoaTf6sbwFBhJ1XVJFFOsSC_9g6GqmOlrwySHmfJGplqq-zvE5Nj6PsDLiPjYWrDEJBji-LXRwl4FAq785UfiAymD061c0PZf2YThfzJq/s1600-h/YellowTail.gif"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 317px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412876746885694210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNsKlN-NraY9egWiuAiqGHBGLyosdqCj73SoEoaTf6sbwFBhJ1XVJFFOsSC_9g6GqmOlrwySHmfJGplqq-zvE5Nj6PsDLiPjYWrDEJBji-LXRwl4FAq785UfiAymD061c0PZf2YThfzJq/s320/YellowTail.gif" /></a><br /><div>Ever wonder who comes up with those crazy names you see on wine labels these days? Well, now it could be you. The playful Australian wine brand, [yellow tail], is hosting a contest asking fans to name their upcoming unoaked Chardonnay, which will be available in stores in the summer of 2010. Visit <a href="http://www.discoveryellowtail.com/">http://www.discoveryellowtail.com/</a> or the <a href="http://www.facebook.com/home.php?#/discoveryellowtail?ref=ts">[yellow tail] Facebook page</a> and submit your name idea for the wine, and the best suggestion will become the official name of the new wine. The winner will receive worldwide name acclaim, plus a free case of the wine ahead of its release. The contest closes tomorrow (December 9, 2009).<br /><br /><table border="0" cellspacing="0" cellpadding="5"><br /><br /><tbody><br /><tr><br /><br /><th scope="col"><br /><script type="text/javascript" src="http://digg.com/tools/diggthis.js"></script><br /></th><br /><br /><th scope="col"><br /><script type="text/javascript" src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon"></script><br /></th><br /></tr><br /></tbody></table></div>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-43893422602665402892009-12-04T08:04:00.002-05:002009-12-04T08:09:01.066-05:00Wine and Cheese Pairing: Crasto and Piave<strong>The Wine: Quinta do Crasto, Crasto Douro 2007 (about $14 US, $16 Cdn)</strong><br /><strong>The Cheese: Piave<br /></strong><br />I’ve reviewed a few other reds from Portugal’s port-producing region of Douro, but the <strong>Quinta do Crasto, Crasto Douro 2007 </strong>tops the lot. A rich, majestic wine, the Crasto is made from a blend of Tinta Roriz, Tinta Barroca, Touriga Frano and Touriga Nacional grapes. Chewy tannins and well-balanced acidity round out deep, dark fruit flavours and woodsy, spicy undertones. Wine expert <a href="http://www.jancisrobinson.com/articles/a20090504.html">Jancis Robinson</a> pegged this one as a great value as well, so you don’t have to just take my word for it.<br /><br />Quaffability Rating: 90<br /><br />The Crasto paired decently with a <strong>Piave artisanal cow’s milk cheese</strong> from Italy that has plenty of citrus fruitiness while maintaining – like the wine – a rich texture. The wine was a bit much for this cheese, but it wasn’t overwhelming. The Piave’s sweetness meshes with the Douro\s Port-like fruit flavours. The cheese comes from the northern region of the province of Veneto and is named after the Piave River in that area. It does demand a rich wine, be it red or white, because the aging process produces a firmness similar to that of Parmigiano. While not necessarily the perfect combo, both the wine and the cheese were delicious enough to make it work.<br /><br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-51667316418201548172009-12-03T08:39:00.002-05:002009-12-03T08:43:35.647-05:00Wine May Clean TeethHere’s a study with some teeth: Researchers at Pavia University in Italy say drinking red wine in moderate amounts helps cleanse teeth of cavity-causing bacteria during and after meals. The study, which was done using non-alcoholic red wine from Veneto (too bad for the subjects), showed the wine effectively rinsed off the Streptococcus mutans bacteria from the subjects’ teeth. That common bacteria strain feeds on sugars in food and hastens enamel demineralization. Another Canadian study out of Lavel University in Quebec suggests that polyphenols found in red wine may prevent inflammatory gum disease.<br /><br /><a href="http://www.abc.net.au/science/articles/2009/11/27/2755520.htm">Read more</a><br /><br />In other “wine may be good for you” news, a controversial study done in Spain showed that small amounts of alcohol – the equivalent of a quarter of the glass of wine a day – can help prevent heart disease, but – and here’s the controversial part --- high levels of alcohol, up to a bottle of wine a day, had the same protective effect. Before you go out and start chugging a bottle of wine every night, the study doesn’t actually say there is no harm in this, as the only factor measured was the heart-protecting effect, which was shown not to diminish with high alcohol consumption. It’s nevertheless encouraging news for moderate wine drinking.<br /><br /><a href="http://www.telegraph.co.uk/health/healthnews/6597011/Drinking-up-to-bottle-of-wine-a-day-can-cut-heart-disease-risk.html">Read more</a><br /><table border="0" cellspacing="0" cellpadding="5"><br /><tbody><tr><br /><th scope="col"><script type="text/javascript" src="http://digg.com/tools/diggthis.js"></script></th><br /><th scope="col"><script type="text/javascript" src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0tag:blogger.com,1999:blog-227646944042600329.post-79324402623774031892009-11-26T07:18:00.002-05:002009-11-26T07:27:18.977-05:00Wine and Cheese Pairing: Shiraz and Le Maréchal<strong>The Wine: De Bartoli Vat 8 Shiraz 2007 (about $13 US, $16 Cdn)<br />The Cheese: Le Maréchal, Switzerland<br /></strong><br />It’s amazing how good wine and cheese can taste when you’re hungry and thirsty. I ran home from work and then immediately got to work with this week’s wine and cheese pairing . <strong>De Bartoli’s Vat 8 Shiraz 2007 (about $13 US, $16 Cdn)</strong> matched up well with Le Maréchal cheese from Switzerland. On the nose, the Shiraz showed anise, cardamom, black pepper and cherry, and a peppery palette, with salty black liquorice (the Dutch kind). It’s a medium-bodied, easy-to-drink wine that cuts off a bit short on the finish, but exhibits nicely rounded initial flavors.<br /><br /><strong>Le Maréchal</strong>, a Swiss cheese made from raw cow's milk, has a distinctive barnyard and herb aroma. It smells like barn hay that cows have been sitting in. A little funky, but somehow still an addictively pleasant smell. The cheese has some fruitiness that complements the peppery aspect of the Shiraz and the cheese’s manure and fruit flavours play off the cherry and liquorice of the wine. Neither have very long finishes, which makes you want more of both as soon as you've finished tasting them. Dangerous! A very good combo – especially after a run.<br /><br />Wine Quaffability Rating: 88<br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com1tag:blogger.com,1999:blog-227646944042600329.post-66560326973328275842009-11-20T07:33:00.001-05:002009-11-20T07:36:04.658-05:00Run for cover –Beaujolais Nouveau is here!It’s the third Thursday in November, so you know what that means? <a href="http://en.wikipedia.org/wiki/Beaujolais_nouveau">Beaujolais Nouveau</a> is here! All over the world, lovers of the light, fruity French wine will celebrate the release of the season’s first wine at parties, festivals and various other events. While sales of the early-bottled, Gamay-based wine have plunged in France, emerging supporters of Beaujolais Nouveau are keeping worldwide business brisk.<br /><br />What will I be doing to ring in the BN season? I’ll be drinking a wine from southern Italy – a Nero D’Avola, with rich, concentrated flavors. My review of Beaujolais Nouveau is simple – yuck. I can’t stand them. Yes, I have tried many BNs over the years and they are all more-or-less equally insipid to me. There’s nothing wrong with an easy-drinking, unpretentious wine, but the taste of these ones provides only a hint of wine – the equivalent of drinking a mass-produced light beer. Beaujolais Nouveau is the Coors Light of wine. It’s also a brilliant marketing ploy by the French government, which has created this artificial release date at the strike of midnight on the third Thursday in November. Quick, everybody consume!<br /><br />If you need an excuse to party, a BN event is as good as any. But tonight, I’ll be raising my glass to the Sicilians.<br /><br /><table cellspacing="0" cellpadding="5" border="0"><br /><tbody><tr><br /><th scope="col"><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script></th><br /><th scope="col"><script src="http://del.icio.us/feeds/js/networkbadge/capeditorial?icon" type="text/javascript"></script></th><br /></tr><br /></tbody></table>Michal The Joggler Kapralhttp://www.blogger.com/profile/07776034699602913226noreply@blogger.com0