Play Food & Wine

The original plan for my friend Zoya's birthday was a weekend of wine tasting in Niagara. When that got cancelled I took it upon myself to try and make something similar to that happen here. It would be the perfect gift! But between DiVino, Savvy and the LCBO, no one had any tastings going on this weekend. Totally bummed I went to Holly for help. Being the wine lover she is, I knew she would point me in the right direction. And that she did when she suggested I go to Play.

I checked in at Play to see if their sommelier would be there on Saturday afternoon and made a reservation for 3:30. I figured that going during a not-so-busy time would allow a more in-depth review of the wines we were going to try. Grayson was instrumental in the success of Zoya's birthday gift and I can't thank him enough. He brought us through a flight of some amazing wines and gave us the background for each. It truly was an afternoon to remember.

In the same order we drank them, here's what we had:

White, Tollgate, Stratus, Niagara, 2007

Assyrtiko, Wild Ferment, Gaia, Greece, 2010

Chardonnay, Dean's List, NCT, Niagara, 2008

GSM, Vidal-Fleury, Rhone, France, 2008 (this sparked a new love of French wine for Zoya)

Cabernet Franc, Stratus, Niagara, 2007 (probably my least favourite grape but this one was delicious)

Touriga Nacional, Valmonte, Portugal, 2005

Syrah, Waterstone, Napa, CA, 2008

Contra, Bonny Doon, Central Coast, CA, 2009

Almost all of these are available to taste but we lucked out on a couple because there had been a bottle already opened (yay!).

If you're ever looking for something fun to do on a Saturday afternoon, I highly recommend a little wine tasting at Play.

Play Food & Wine

1 York Street, Ottawa

613-667-9207

Looking for something to do this weekend?

As long as the summer gods stay on our side this coming weekend, I can guarantee there won't be a lack of things to do in Ottawa. But if you're at a loss for something a little different from the norm, why not head out to Domaine Perrault? Only 20 minutes outside of Ottawa in Navan, this little gem is the perfect getaway treat.

A few weeks ago, my friend Holly initiated a visit to this neighbouring winery. And she, being a certified sommelier and wine lover, makes going on an adventure like this one that much more exciting because she knows all the right questions to ask. I learned so much in my 2 hours there. Holly's detailed recap on the visit can be found here. Bernard, Denis and Julie are the perfect hosts!

And yes, even though I've been, I want to return again. And again. I'm an avid cyclist who rewards myself with food. And this is the perfect spot to stop for a break. Pack a lunch and they will reward your trip out there with a delectable wine pairing. The perfect picnic! (I'm sure a beautiful summer drive out would be just as glorious.)

Here's a shot of the vines a few weeks ago. I'm excited to see how they've changed.

Must tries while you're there:

- Marilys Rosé - the perfect summer staple. I've gone through 4 bottles since my visit.

- Chardonnay

- Nectar des Neiges - a delicious dessert wine with tropical flavours

- Cabernet Sauvignon, Merlot, Sabrevois blend

And their absolute to-die-for Syrah reserve, that I don't think has been bottled yet, but if you get there and it has, it's a must.

Looking forward to the weekend! (yeah-yeah, still a few days away)

The Gifted Cork – St. Augustine

My husband and I just got home from a week-long getaway to St. Augustine, Florida. My parents go there every year for a month so it was the perfect opportunity to explore a new town. Not to mention enjoy 30º + weather and beautiful sunshine. My next few posts will be on the places that stood out the most to us and would more than highly recommend them if you are ever in the area. They are a must.

We stumbled upon this boutique one afternoon when we were walking the cobblestone streets in the historical district. It's a charming little shop with unique wine-related gifts and over 300 wine labels from various countries. It's obvious the wines are carefully picked as the selection is extraordinary and left me wishing I could bring home one of everything. The woman who owns it (I unfortunately didn't get her name), is absolutely delightful and ensures your experience with her store, and her wine, are unmatched.

On our first visit, we left with a few bottles, but not before doing her famous afternoon wine tasting. For a mere $5, you get to try 4 of her 8 wines showcased for that particular week. Each week is a different country, and we just happened on her USA week. She also focuses on price, featuring only wines under $20 for the tasting. Believe it or not, in this flight we had an Oregon Pinot Noir! Another that hit the spot was an old vine Zin from Lodi called Predator (I personally loved this wine with it's bacon-like flavours).

A few days later we brought my parents to experience the same hospitality and friendliness we had chanced upon. They were seriously blown away. We went through all 8 of her wines and even got to try a few new ones she was considering getting for her shop. Some little nibbles to cleanse the palate, complementary dark chocolate and free wine glasses left us in awe at the hour we had just spent. My father left with some more wine, even one he did not try, but at this point trusted she knew what he liked and went with her recommendation.

Again, if you're ever in the area, this is one place you can't skip. And if you can't make it to St. Augustine, they do sell online.

The Gifted Cork

64-A Hypolita Street

St. Augustine, Florida

904-810-1083

Hinterland Love

Last fall was my first time in Prince Edward County. I spent three days jumping from winery to winery, restaurant to restaurant. I was in heaven tasting all the different wines in the area. And as a result, my husband and I left with many cases of wine.

Over the winter months, we consumed a lot of that wine. So when a friend announced a 40th birthday weekend in the county, I was ecstatic! Not only would we have a great weekend away with friends, but also an opportunity to refill our cellar (my cellar being a tiny space on the wall in the basement) with the wines we fell in love with.

With summer coming, the go-to winery for me was Hinterland. Marysol introduced me to their rosé last summer (that's when I first fell in love). This orangy-pink delight is made with 90% Pinot Noir and 10% Chardonnay. It's the perfect way to start an evening with your closest friends. They sold out of the 2007 but I picked up some of the 2008. Even though it still needed another month in the bottle, the few sips I had got me salivating for more.

I also picked up a bunch of the Whitecap. Last fall I had bought 2 bottles and regretted it. I should have gotten way more. I am a huge Prosecco fan and this is their version. Love it. It's great with finger foods before a meal and fantastic on it's own.

One I hadn't tried before was the Ancestral. It's made from Gamay Noir grapes, is slightly sweet and has a lovely raspberry/strawberry taste. A great summer afternoon in the sun wine.

I'm surprised more Ottawa restaurants don't carry Hinterland. Their Toronto list is quite extensive. Brookstreet Hotel is the only one here. Although I can see the Whitecap going beautifully with oysters from the Whalesbone. The rosé with seared tuna (drool). Ok, I think I have to go pour myself a drink...

Hinterland

1258 Closson Road, RR#1

Hillier, Ontario

613-921-7003

Prince Edward County's Magnificent Wineries

All summer I've been trying to make it out to Prince Edward County. So many wonderful reviews of food and wine kept coming up and it was killing me that almost every weekend I had was taken up by other events. Well, it's never too late in my mind, and although the vines weren't as lush as I'm sure they were this summer, the lack of tourists and activities actually made this trip one of the best ever. My husband and I spent almost 3 days and 2 nights in the county and enjoyed every second of it – wine tasting is a fantastic activity to do in the rain! And this first post is all about that – the wine.

Our first stop was in an area that often gets overlooked – Adolphustown – mere minutes from Picton. Coming from Ottawa if you jet down south just after Kingston onto highway 33 you'll end up with a really nice ride along the water ending with 2 vineyards (soon to be 3) before the short Glenora Ferry ride over to the other side. You don't want to skip these.

33 Vines was our first visit. And it totally set the mood for what was to come. Paul Minaker, the winemaker there is an absolutely adorable man, very enthusiastic and took the time to show us around. He was in the middle of his last pressing of the year, a Cab Franc that I must come back for. He gave us a taste and if it's at all as good as it was that very second – next year, we're in for a total treat. After some more tasting we left with a 2009 Riesling and 2009 Chardonnay.

Next was Bergeron Estate Winery. David Bergeron is actually in my wine class so the stop here was a must. We were greeted with a warm glass of local cider while we watched the staff hard at work, picking the last row of Gewürztraminer. Our tastings there left us with a 2009 Vidal/Riesling, 2007 Pinot Noir and a 2008 Cab Franc. We'll be cellaring the reds for a few years to bring them to their optimum.

I won't go through the details of each one, but I will list off all the wineries we visited. It's really something you have to come and do, rather than read about it. But we didn't leave empty-handed from any of them.

Exultet had a yummy sweet Dolce Ghiacciato desert wine, Vidal, Chardonnay and Pinot Noir.

Long Dog's cellar-worthy Pinot found a spot in the car, as did their Chardonnay, which we actually enjoyed that evening.

Day two we moved our way West, visiting the beautiful village of Wellington and then onto Sandbanks Winery, Norman Hardie, The Grange of Prince Edward County, Hinterland, Closson Chase, Sugarbush and Huff Estates.

Hinterland was actually closed, but we managed to get a hold of someone so that we could pick up a few bottles. I've had their sparkling rosé before and it is to-die-for. We left this time with some new picks, a 2009 sparkling wine called Whitecap, 2008 Riesling and 2008 Chardonnay.

Of all the Chardonnays though, I must say, nothing beat Closson Chase, who specializes only in Chards. We left with both the South Clos and the S. Kocsis Vineyard.

There were quite a few others we skipped, some because they were closed, others, well, just because. And at the rate I was going I had to stop somewhere! One I do want to go back to is the Waupoos Estates Winery, mostly because I fell in love with their property. The water in the backyard and the vines filling the front. Absolutely stunning. We drove by there on day 3, on our way to the Fifth Town Artisan Cheese Company (more on that in a later post!)

All in all, this area has it all. Completely engulfed in lakes and bays, beautiful sandy beaches, and of course, breathtaking vineyards. The people are some of the friendliest I've ever met, and truly enjoy having you. The food is also outstanding. I'll be showing off our meals in other posts.

NatDecants

I've had this wine app on my iPhone (www.nataliemaclean.com/mobileapp) for quite some time now. I think it's the first one I downloaded because of my interest in wine. But it wasn't until recently that I actually started really using it (and even then, there are so many features I've yet to try).

Natalie Maclean references her app as a suite of ten wine apps rolled into one. Like having a personal sommelier in your pocket. And you know what? It totally is.

- get pairings for particular dishes

- get dishes for particular wines (and the recipe)

- read reviews about the wines

- list and access to wineries around the world

- a glossary about just about everything wine

- even a virtual cellar to keep track of your wines

My first interaction with the app did not get me too excited. I found it a bit confusing to navigate between each area. But after downloading the most recent upgrade, all those challenges vanished. Where I really put it to the test though, was during a drive to Montreal for meetings. I had my wine tasting exam on the following Monday and spent the entire two hours getting my co-worker to list food dishes so that I could tell him which wine to pair it with, and vice versa. I also got him to read all the qualities that specific grapes have, as well as why they pair so well with particular foods. It was brilliant! I learned so much in that two hours. (thanks so much Scott!!) And so did he! The first thing he did when he got home was download the app for his iPad.

This woman, who tastes more than 10,000 wines a year, is totally casual in her approach. The majority of the wines she recommends are more than affordable. I even went to her top picks to look for a port for my dad's 60th.

Now, there's one thing I was a bit frustrated with – at first. This app is free, but there's a paid portion that you can go to to get even more information, more pairings, more details about the wines, the most recent reviews of current LCBO stock, and the ability to create a shopping list for yourself when in a particular LCBO (all the things you'd think the LCBO would have in their app but don't). Everything is free nowadays, so it seemed weird to me to have to pay for these additional features. But you know what? You get what you pay for, and from the reviews I've read, the level of detail in the information provided and the ease of use, it's worth every single penny ($25 for the year). Not only that, I kind of feel like I'm supporting something that's, well, totally awesome. Natalie has really done things right and made the user experience one to remember. The more I interact with her virtually, the more I just want to have a drink with her!

www.nataliemaclean.com

Wine Tasting Class #10 and #11

I missed another class. I tried so hard to make sure I didn't miss a class. I even booked my vacation times to not be a full week so that I would be here for the classes. Unfortunately some things beyond my control took over and I missed a total of two. But I did not miss last Monday night, class #11. And thank god because it was the last one! The last one before the final exam anyway. So I've had some catching up to do this week to make sure I don't loose it come Monday.

The first half of the class was spent reviewing what we've learned over the past 5 weeks.

Cool Climate vs Warm Climate
Winemakers will take a look at the terroir they're dealing with before starting to grow grapes. How long is the growing season? Projected rainfall and sunlight? Proximity to water, mountain range, hills. Is the vineyard facing south, and hopefully it is. What combination of soil is available – limestone, gravel, slate, etc. When planting, the vine will only produce good fruit after about 5 years.

In a cool climate, such as Ontario, good winemakers look at what they're dealing with and then choose the grape they're going to grow. For whites in a cool climate, Riesling, Chardonnay and Vidal do very well. Reds that do well in a cool climate are Pinot Noir, Cab Franc, Gamay.

Ontario is comparable to Burgundy in terms of climate. Chardonnay, Pinot Noir and Gamay are some of the top grape varieties.

Winemakers have a tendency to do different things in cool climates, such as using stainless steel for fermentation, to maintain crispness and freshness. White wines usually have a nice acidity. (You can vinefy a Chardonnay different ways. French oak aged for example, will give a Chardonnay hints of spice and round it out. American oak will leave it creamy, buttery and softer on the palate.)

In cool climates, winemakers are dealing with, on average, shorter growing seasons. Therefore, they should choose varieties more condusive to that type of growing.

Warm climates, such as Argentina, Australia and Chile for example, have longer growing seasons. The grapes hang on to the vines longer, which results in the potential of having higher sugar levels, which means more alcohol, creating a smoother, richer wine.

Chardonnays are also grown in warm climates. For reds, Shiraz, Merlot and Cab Sauvignon's are quite popular. Sometimes the grapes are cultivated a little under ripe, which results in the wine having a bit of a green edge to it (vegetal, green pepper, etc.)

Wine Characteristics
Characteristics of a cool climate Chardonnay that was fermented in stainless steel, aged in stainless steel for a bit then bottled.
- aromas of citrus, floral, green apple, mineral
- medium to high acidity on the palate
- tastes of citrus and mineral
- short to medium finish (because of the high acidity, it's a very palate cleansing wine)

Characteristics of a warm climate Chardonnay that was oak aged for 11 months and went through malolactic fermentation.
- aromas of butter, caramel, butterscotch, tropical fruits, baked apple, pear.
- medium to full bodied with buttery and creamy notes on the palate and low to medium acidity.
- tastes of butter, vanilla, baked apple, smoky, caramel and honey
- finish is medium to long

Here are some other grape varieties we've tried over the past few weeks:

Albarino – Very similar to Viognier and Gewurztraminer, suggesting apricot and peach. It's also very light and high in acidity.

Chenin Blanc – A sweet, light, dry wine with flavours of apples, melon, quince and flint. This wine is great on it's own or with Chinese, Thai or shellfish.

Grenache – Often blended with other grape varieties such as Syrah, Carignan and Cinsaut. It has a spicy, berry flavour on the palate and has high alcohol but lacks acid, tannin and colour.

Madeira – Fortified Portuguese wine that is the result of being exposed to excessive heat and movement. Colour is similar to a tawny port and has a sweet nutty flavour.

Moscato or Muscat (mix between Gewurz and Riesling) – Sweet floral aromas. Widely used in sweeter sparkling wines like Asti. “Grapey” quality makes them easy to identify.

Primitivo (good subsitute for Amarone), also known as Zinfandel in North America. Dark fruit and pepper flavours.

Syrah (or Shiraz) – Full bodied and powerful and has a wide range of flavour notes depending on the climate and soil where it's grown. From violets to berries, chocolate, blackberry and pepper.

Viognier – Aromatic and fruit forward white with floral notes and some residual sugar. It's meant to be drunk young.

Some Blends that we tried:

Blend of Syrah (spice, smoke), Mourvèdre (plum, dark chocolate), Grenache (earthy, blackberry, spices)

Ripassa made with blend of Corvina (mild fruity flavours, sour cherry, acidic and low tannins), Rondinella (grape is fairly neutral but is often used due to the amount of wine it produces per unit surface of vineyard), Molinara (adds acidity)

Blend of Tempranillo (berries, plum, tobacco, vanilla, leather, herb), Cab (blackcurrant, cassis, herbs and cedar or oak)

American Oak vs French Oak
French
- spice
- tobacco
- pepper
- espresso/coffee
- lightly smokey
- lightly toasty (1=lightest toast rating, 5=charred)
- French is softer and lighter than American oak. Also barrel is strongest the first year you use it.

American (more flavour characteristics)
- vanilla
- butterscotch
- spice
- butter
- smoke
- toffee

*If you're ever at a winery, my prof strongly recommends doing a barrel tasting.

The cost of wine. Why is it that a $20 bottle of wine can be better than a $200 bottle? Many factors come into play when it comes to the cost of wine.
- volume production
- labour costs
- reputation of the winery
- and of course, your own personal palate

Quality is subjective. What tastes good to one person, may not be good to another. What the winemaker does, how they produce their wine, all come into play when talking price – long fermentation, quality of the yeast, manual separation. Unfortunately, some wineries will use their name to increase the price of a wine, even though their aren't any additional reasons to do so.

Wine Olfactory Faults
“Cork Taint” (corked wine) – most common
- chemical name - Tricloranisole, or TCA
- result of interaction between chlorine, phenols and mould
- aromas of wet cardboard or newspaper, and dog fur and/or mustiness (damp basement)
- average threshold - 4.5 parts per trillion
- at lower levels wine is muted, neutralized
- 5-10% of wines affected

Oxidation
- result of excess exposure to oxygen
- aromas are sherry-like, tired, lack of fruit
- lack of sulfur dioxide (SO2)
- faulty cork with improper seal
- exception – Sherries & Madeiras

Maderization (happens during fermentation if the temperature was not controlled or if it was stored improperly)
- can be similar to oxidation
- should be applied only to wines with a high enough alcoholic strength to inhibi the action of acetobacter, which would otherwise transform the wine into vinegar
- result of exposure to heat
- wines are said to be “cooked”, showing a burnt, caramelized quality
- exception to the rule would be a Madeira

Sulphur Dioxide (SO2)
- result of excess SO2 during winemaking
- aroma – pungent smell of burnt match, rotten eggs
- can also result in hard mouth-feel
- bitterness in finish

Ethyl Acetate
- occurs during primary fermentation
- result of Acetic Acid reacting with Ethanol to produce Ehtyl Acetate
- aroma of nail polish remover
- wine is now wine vinegar

Wine and Food Pairing
What would you serve as a wine with the following foods and why?

Raw tuna: Sauvignon Blanc, because the crispness will balance out the creaminess of the fish. Also, a Pinot Noir – strong tuna with delicate Pinot will play nicely off each other.

Med-rare steak and potato, no veg: Zinfandel or Shiraz. The proteins in the meat will soften the tannins in the wine, which will bring forward the fruit.

Butterscotch Sunday: Ice Wine, Vidal, Vin Santo, Tokaji – wine should be sweeter than the dessert.

Cold cucumber soup: Champagne or sparkling wine, Sauvignon Blanc, bone-dry Riesling.

Wine Tasting

1. Latitude 41 Sauvignon Blanc 2008 CSPC 164244 $18.95 (stainless steel)
Sight: Pale yellow
Aromas: Citrus, green apple, melon, apricot, pear, pineapple, mineral, cat pee
Weight: Light to medium bodied
Acidity: Medium to high
Taste: Citrus, green apple, melon, grapefruit, lime, mineral, flinty, wet stone, pear
Finish: Short to medium
Suggested Food Pairing: Marinated pimento salad (see current Food & Drink magazine)

2. Ste Michelle Chardonnay 2008 CSPC 232439 $17.95 (American oak – hence the butter, vanilla and caramel in the aromas)
Sight: Pale to medium yellow
Aromas: Smoke, butter, vanilla, burnt caramel, slightly nutty, peanut brittle, toast, overripe banana, floral, mango
Weight: Medium
Acidity: Light to medium
Taste: Butter, peach, banana (overripe), tropical fruit, pineapple, citrus in the background, banana bread with walnuts, slight toastiness
Finish: Medium to long
Suggested Food Pairing: Chipotle pork and pineapple kabobs (Food & Drink)
Thoughts: Really nice, good for this time of year.

3. Indian Summer Riesling 2006 CSPC 415901 $24.95 (Aged in French oak)

Rieslings and Vidals are similar, however the Riesling's ageing potential is much higher. Dessert wines made with Riesling have high sugar levels but still retain acidity. The longer it's on the vine, the more you loose and the sweeter it gets, which unfortunately, animals love, so you have to be really careful.

Sight: Medium to dark yellow
Aromas: Pool vinyl, paraffin wax, beeswax, poached roasted pear, apple sauce with a bit of cinnamon, floral aspects, honey
Weight: Medium

Acidity: Light to medium with some residual sugar
Taste: Honey, crème brûlée, cooked apple, cooked pear, hint of orange or tangerine, citrusy, lemon edge
Finish: Medium to long
Suggested Food Pairing: Honeyed apricots, fruit salad, crème brûlée
Thoughts: Really nice wine, also has good ageing potential

4. J Lohr Merlot 2007 CSPC 27516 $19.95
Sight: Dark red with brick and purple hue
Aromas: Eucalyptus, hint of mint, a bit of rose petal, cherry, plums, smoke, hint of chocolate, earthiness, raspberries, dried raisins, blueberry
Weight: Medium bodied
Tannin: Light to medium with a nice acidity – would cut nicely through the oiliness of duck
Taste: Cherries, spice, tobacco, dark chocolate, raisin, plum, cassis, dates, prunes, blackberry
Finish: Short to medium
Suggested Food Pairing: Very versatile. Could drink on it's own or with a grilled duck breast with elderberry.
Thoughts: Very nice wine. I have a new appreciation for Merlot's. Duckhorn Vineyards has an amazing Merlot for $70 if you can be so lucky enough to get your hands on it!

5. Leaping Lizard Zinfandel 2008 CSPC 161497 $18.95

Grenache, Petit Syrah and Shiraz are often mixed with Zinfandels to add to it's ageing potential. Otherwise, they aren't usually meant for long-time cellaring. Zins are nice and light and winemakers try not to over-oak them.

Sight: Medium to dark red with brick hue

Aromas: Cherry, smokey, sweet spice (cinnamon, clove), blueberries, raspberries, plums, mineral, slate, jam, violet
Weight: Medium
Tannin: Light to medium with lots of acidity
Taste: Stewed fruit, pepper, dark chocolate, cherries, spicy
Finish: Short to medium
Suggested Food Pairing: Be careful with spicy foods, Zins are often high in alcohol and paired with spice brings it out even more. Jerk chicken burgers.

6. Sheeps Back Old Vines Shiraz 2003 CSPC 165902 $19.95
Sight: Dark red with brick hue
Aromas: Raisin, cassis, Christmas rum cake, sweet tobacco leaf, cigar box, cured smoked meat (common with wines starting to age), lavender
Weight: Light to medium
Tannin: Light to medium with lots of acidity
Taste: Molasses, sour cherry, chocolate, prunes, cranberries, red licorice
Finish: Short to medium
Suggested Food Pairing: Blue cheese, cigar, slow bbq Szechuan beef roast
Thoughts: Really nice, kind of like a port because of it's age.

7. Tedeschi Amarone 2006 CSPC 433417 $39.95
Sight: Dark red with brick hue
Aromas: Sour cherry, spice, chocolate, leather, earthy, cloves, pepper, barnyard, herbaceous, dried raisin, fig, plum
Weight: Medium to full bodied
Tannin: Medium
Taste: Jamy, black and sour cherry, dark chocolate, clove, dried fruit (potpourri), dried raisin, fig, date, spicy, cranberry, black licorice
Finish: Medium to long
Suggested Food Pairing: This wine is so big that it prefers something lighter. Cured meats, bruschetta, grilled provolone and garlic toast.
Thoughts: I loved it. Obviously.

8. Quinta Do Tedo Tawny Port CSPC 170233 $15.95
Sight: Light to medium red with amber hue to it. Watery edge, almost like a sunset.
Aromas: Nutty, butterscotch, oranges, alcohol, burnt sugar, cherry, hazelnut, vanilla, caramel, pumpkin pie, candied fruits, figs, dates, dried raisins, chocolate, black forest cake
Weight: Medium to full bodied
Tannin: Light to medium with some residual sugar
Taste: Caramel, hazelnuts, cashews
Notes about Port: With a port, you should drink it all within two weeks. After that you can use it for cooking. Store in the fridge after you've opened the bottle. When you see 20 year port or 30 year port on the bottle, that's not it's age, they average it out after blending. When you finish your bottle, use the sediment at the bottom to spread on toast.
Tawny: aged in wood barrel, brick colour and nuttiness, exposed to air will have some oxidation – to a certain degree.
LBV: late bottle vintage, spent some time in a barrel, is blended and won't age.
Ruby: good for cooking, blended, not aged very long if at all, cheaper version of port.
Vintage: most expensive and good to keep for a long time – ages in the bottle sometimes even up to 30 or 40 years, only made when it's a declared year (best growing season).

Wine Tasting Class #8 and #9

I missed class number 8. From what I found out, it was a pretty interesting class. They went through the aromas associated with a Chardonnay (I was able to borrow the aroma kit to practice with at home this week), and then did a tasting comparing Macon, France, Chablis, France and Southern Australia Chardonnays.

They also did a cool and warm climate comparison.

Cab Merlot
Dan Aykroyd from Ontario VS Greg Norman from Australia

Shiraz
Peninsula Ridge from Ontario VS Clarence Hill from Australia

Class #9 was equally exciting, focusing again on new aromas and tasting different grape varieties.

Our first assignment, in groups of 7, was to identify various alcohols based only on smell. We were given a list of options to choose from and we had to identify each glass with the proper one.
1. Canadian Club Whiskey
2. Captain Morgan Spiced Rum
3. Gin
4. Riesling
5. Amaretto
6. Ripassa
7. Scotch (portwood)
8. Bourbon
9. Cassis Liqueur

For the most part they were pretty easy to get. Except numbers 1, 2, 7 and 8. I'm not big on the ambers. And I don't know much, if anything, about whiskeys and scotches. But it was fun to get passed the “alcohol” scent, and focus on the smooth, delicate, vanilla ice-creamish scent of Canadian Club, the blend of toffee and medicinal aromas of the scotch, and yummy vanilla and toffee aromas that bourbon offers.

Before I go into the tasting portion, here are some notes I copied from the board:

Aldehydes: Class of chemical compounds. They are formed at any time when an alcoholic beverage is exposed to oxygen. They help with the aromas and flavours of perfume, flowers and vanilla.

Esters: Natural aromatics from plants accentuated by ageing.

In Wine: Compound formed by reactions of acids with alcohols.

Two Forms

1) Fermentation esters found in aroma of young wine (fresh fruit).

2) And chemical esters formed during ageing.

Explaining the change of “aromas” and formation of “bouquet” when ageing wine.

Wine Tasting

1. Zagara Moscato D'Asti CSPC 168195 $15.95
Sight: Pale yellow
Aromas: Citrus, golden delicious apples, peach, perfume, blossoms, pear, honey, apricot, lilac
Weight: Light bodied and slightly effervescent

Acid: Light to medium with residual sugar
Taste: Honey, peaches, pear, ripe pineapple, apricot, citrus, orange, honeydew melon
Finish: Short to medium
Suggested Food Pairing: Versatile and would go with many different foods. Goes nice with apps made with goat cheese, salads with balsamic and fruitiness.
Thoughts: Great summer drink. Because it's sweet, server colder than usual.

Because this wine was slightly effervescent, we talked a bit about sparkling wines and champagnes. The smaller the bubbles and the more it fizzes, the higher the quality of the champagne. Large bubbles means it's not as good. A trick that some use when serving wine to make the bubbles last longer in a wine that may not meet expectation is to etch the bottom of the glass with a knife or something.

What makes real champagne so special?

- The “Champagne” method in which they produce it is longer and more expensive.

- Age of the vines.

- Reputation of the house it's produced in.

- Soil in Champagne is very different.

- Secret guilty pleasure pairing that brings out the flavours of Veuve Clicquot – Ruffles rippled plain potato chips.

2. McManis Viognier CSPC 658112 2008 $19.95
Sight: Pale to medium yellow
Aromas: Buttery, citrus, smoke, green apple, pears
Weight: Light to medium (more medium)

Acid: Light to medium (more medium)
Taste: Citrus, floral, pears, apricot, chalky, lime, apple, mineral
Finish: Short to medium
Suggested Food Pairing: Roast chicken, pasta with cream sauce.
Thoughts: Ok, not that great. Wouldn't buy this one necessarily. Partially oaked – nice as a substitute to Chardonnay.

3. Ardal Crianza Tempranillo and Cab CSPC 167601 2005 $17.95
Sight: Dark red with brick hue
Aromas: Old world smell, leather, tobacco, spicy, cigar, red fruit, underbrush, dark cherry, oak, vanilla, plum, earthy
Weight: Medium bodied

Tannin: Light to medium tannin (slightly bitter), complex, multi-layered
Taste: Oak, smoke, sour cherry, pepper, cranberries, earthiness, dark bitter chocolate
Finish: Short to medium

Suggested Food Pairing: Pair with dark chocolate, heavy cheese, game meats, pastas with rich meat sauce
Thoughts: Really nice wine. Store 3-5 years. Will smooth out with age. There's a lot of really good, affordable wine in Spain.

4. Château de Nage Joseph Torres Syrah CSPC 736876 2006 $21.95
Sight: Dark red with purple hue
Aromas: Pepper, smoky, bacon, leather, cigar box, mint
Weight: Medium

Tannin: Medium to high
Taste: Tobacco, plum, pepper, tar, leather, black liquorice, alcohol, dark cherry, mint, smoke
Finish: Medium
Suggested Food Pairing: Needs steak
Thoughts: Wouldn't be my first choice to buy but I would definitely drink it if served with some food.

5. Casa Catelli Primitivo Puglia CSPC 174151 2004 $13.95
Sight: Medium to dark red with brick hue
Aromas: Red fruit, oats, spice, plum, coffee, honey, orange pekoe tea
Weight: Light to medium

Tannin: Light
Taste: Spice, ripe red fruits, sweet tobacco, jammy, gamey, cloves
Finish: Short to medium
Thoughts: Really nice. I liked it a lot. Good subsitute for Amarone.

In the winter time at the LCBO you can get sweet primitivos that are really high in alcohol content and really nice.

6. Rainwater Madeira CSPC 943258 $17.95
Sight: Medium amber with tint of orange
Aromas: Frangelico, honey, burnt sugar, toffee, cashew, hazelnut, butterscotch, crème caramel, nutty, orange
Weight: Light to medium
Tannin: Light, medium alcohol
Taste: Nutty, candied nuts, honey coated pecan, peanut brittle
Finish: Short
Suggested Food Pairing: Serve with coffee (on the side), pecan pie with butterscotch ice cream.
Thoughts: I want to run to the store right now and buy this. My husband likes Frangelico, I like port. I think this would be a good middle-ground. You can keep for 2 weeks in the fridge. Then use for cooking – fantastic in sauces. Combine Cognac, butter and Madeira on stovetop then drizzle over steak.

Wine Tasting Class #6 and #7

Class number 6 was our mid-term exam. There was both a written portion and a tasting portion. Assuming I wouldn't do to well on the tasting portion (yes, confidence issues, I'm working on that), I studied my butt off for the written part, in the hopes that I could make up for the loss of points in the tasting. Well, I got the results back on the tasting and I'm thrilled to say I made 93%! I couldn't believe it. In fact, the entire class did phenomenal.

Which brings us now to class 7, where Paul decided to step it up a notch, given how well we had done. Probably one of the craziest tastings we've ever done, with grapes I've never even heard of – FUN!

Before I go into the tasting portion of the class, I thought I'd touch on one of the chats we had. One of the students said her husband doesn't drink wine, but she'd really like it if he did. How can you convert someone to be a wine lover? Paul had some fantastic ideas:

- Start them off with a sweeter wine, like a Riesling
- For red go lighter, like a Beaujolais and put it in the fridge ahead of time
- Biggest thing, pair it with the right food

Pairing the wine with the person's favourite dish is a very good start.

Another area you could venture down is with apple cider (good intro to white wine), or flavoured beers, infused with strawberry or cherry. On one of Paul's talks on the radio, he had the guys try some flavoured beer, which they did not like. Then he got them to drink it with some hot wings, and they LOVED it. Pairing drinks with the right food is magical, and creates some pretty awesome memories of the meal. It just seems to complete the entire experience.

Wine Tasting

1. Serra de Estrela Al Barinho 2008 CSPC 167999 $17.95
This wine would be compared to a mix of Reisling and Sauvignon Blanc.
Sight: Medium yellow
Aromas: Lime, mineral, green apple, grass, pear
Weight: Light to medium

Acid: Light to medium
Taste: Citrus, mineral, pear, apple
Finish: Short to medium
Suggested Food Pairing: Refreshing, clean style wine, great with seafood, antipasto (if you're primarily a white wine drinker).
Thoughts: Great summer wine for sipping. Would buy for sure.

2. Muscat Alsace (Allimante Laugner) 2008 CSPC 930362 $17.95
Sight: Pale yellow
Aromas: Tangerine, apricot, lavender, ginger, floral, honey, honeydew melon, candied pear
Weight: Light to medium

Acid: Light to medium
Taste: Citrus, honey, pear, grapefruit, a bit vegetal
Finish: Short to medium
Suggested Food Pairing: Spicy food and creamier cheeses
Thoughts: Very different but really nice. It's kind of like a mix between Gewurztraminer and Riesling. Would be a great substitute if you find Gewurztraminers too overpowering.

3. Vouvray Demi Sec (Domaine Sylvain) 2006 CSPC 171462 $15.95
Vouvray: appelation in Loire Valley, France. 100% Chenin Blanc.
Sight: Pale to medium yellow
Aromas: Wet wool, wet dog, flint, sulfur, musty, mineral, citrus
Weight: Light to medium

Acid: Light to medium with some residual sugar
Taste: Tastes way different than what it smells like. Peach, melon, crème brulée, citrus, honey, slight spice, asian spice undertone
Finish: Short to medium
Thoughts: Also a really nice wine, smooth. Different but good. The difference in the smell vs the taste is pretty crazy. Kind of like eating a stinky cheese - it's just awesome.

4. St Chinian Grange de Combe 2007 CSPC 155804 $16.95
Blend of Syrah (spice, smoke), Mourvèdre (plum, dark chocolate), Grenache (earthy, blackberry spices)
Sight: Dark red with a brick hue
Aromas: Dark cherry, spice, truffles, raspberry, dark chocolate, smoke, cedar, pepper, herbs
Weight: Medium

Tannin: Medium
Taste: Raspberry, spice, plum, dark chocolate, sour cherry, black pepper, ripe strawberries, smoke, espresso, dark coffee bean
Finish: Medium
Suggested Food Pairing: Rack of lamb marinated in port overnight and then rubbed in pepper.
Thoughts: Really nice wine – I loved it! Has only been fermented in stainless steel, which is really surprising.

5. Zenato Ripassa 2007 CSPC 479766 $24.95
Blend of Corvina, Rondinella, Molinara
Sight: Dark red with brick and purple hue
Aromas: Menthol, chocolate cherries, leather, black licorice, tobacco, dark cherry, dried raisin
Weight: Medium to full

Tannin: Medium
Taste: Raisin, black cherry, plum jam, pomegranate, dried fruit, chokecherry jam, bit of smokiness, leather, black licorice
Finish: Medium
Suggested Food Pairing: Older cheese, steak, game meats, stew – slow cooked with meat, lasagna and other traditional Italian dishes
Thoughts: Delicious, would definitely buy this wine.

6. Custodian Grenache d'Arenburg 2007 CSPC 713040 $19.95
Sight: Medium red with brick hue
Aromas: Red fruit, strawberries, raspberries, cherries, spicy, vanilla, earthy, plum
Weight: Medium to full

Tannin: Light to medium, but a lot of acidity though
Taste: Red fruit, vanilla, overabundance of red, jamy fruit, eucalyptus
Finish: Medium to long
Suggested Food Pairing: Rabbit, veal, pasta with rosetta sauce
Thoughts: Good, however I probably wouldn't buy this one. I'd go for the other two reds first. It's a bit too acidic for my liking. Australian wines are known for high acidity.

While tasting the reds, my teacher touched on a subject near and dear to my heart, Amarone! They take the Valpolicella grapes and either hang them or lay them flat on mats to dry for 6 months, turning them raisin-like. Then they are pressed (resulting in a much stronger juice).

A Ripasso is made putting the skins from the grapes used in the Amarone, into already fermented Valpolicella, that's where the second fermentation starts. And if that's not enough, they then use the skins, seeds and stems to make grappa. Crazy!

Wine Tasting Class #5

Last week’s wine tasting class focused mostly on our mid-term preparation. We went through some of the things we learned that would fall under the written portion of the exam, such as describing the wine tasting room, and what sort of things to avoid before going into a tasting:
- Don’t go in on a full stomach (or after eating anything with strong flavours)
- Tasting are done best first thing in the morning
- If you are tasting in the morning, brush your teeth with water only, and never use mouthwash
- Stay healthy, a cold can pretty much ruin any senses you have
- Make sure you’re well rested
- Your mood should be calm, not sad or excited
- No hairspray or perfume

In one of our classes, we also started working with an aroma wheel (do a search in google images and there are tons that come up). Dr Ann C. Noble invented the aroma wheel to standardize a vocabulary when it came to identifying aromas in the wine. It also helps a person be more specific when determining aromas.

We also talked about the Terroir. Which was originally a French term in wine used to mark the characteristics that geography puts on particular varieties. The terroir is the soil, climate, farming techniques – all the conditions under which the vine is grown. Everything the vines are subject to in the field. Type of growing conditions such as temperature – is it a cool climate or hot? Proximity to water or hillside? Flat or land? Vegetation, mountain ranges, trees? Days of sunlight? Average rainfall? Vines need certain conditions to produce optimal fruit.

We also need to know the description of malolactic fermentation, where malic acid (harsher and tastes of green apples) is converted to softer lactic acid, like in a Cab Sauvignon or Chardonnay. The process gives wine a richer, more buttery taste. The amount of malolactic fermentation is done to the discretion of the winemaker. It’s a bacteria that is added during the initial stages of the fermentation.

Tannins come from seeds, stems and skins and new oak barrels. Maceration is the act of letting the juice sit on the skins longer to get more tannins. You’re not able to do this with all grapes, only certain ones, like Shiraz and Nebbiolo. Gamay on the other hand, doesn’t have the make up to be able to produce a wine with high tannins.

Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds— are leached from the grape skins, seeds and stems into the must.

American oak imparts more flavour characteristics to wine than French oak.

American oak
Vanilla (#1 flavour)
Caramel
Toast
Coconut
Toffee
Smoky
Spiciness (clove)

French oak
Pepper
Spicy
Coffee (espresso)
Smoky coffee
Smoky

Ageing
What happens to a young Chardonnay with age in a barrel?
As the wine ages (10 years +), the rim gets wider (and more watery). In white wines, the center colour gets deeper.

What happens to a young Shiraz with age?
As the wine ages (10 years +), the purple hue in the rim gets wider. But contrary to whites, the colour gets more translucent, almost a brick colour.
Aldehydes strip out the colour.
There will be sediment at the bottom of the bottle.

Why do we decant wines?
- Let the wine breathe
- Helps to soften the tannins
- Allows the sediment to settle
- Helps put emphasis on the bouquet – especially in a young wine
- Some wines will not open up if not properly decanted (1-1.5 hours)
- Don’t decant an wine that is past it’s prime or it will loose the aromas and taste

This was then followed by a blind wine tasting. This time without class participation. At the end of the 6 wines, our teacher went through all his tasting notes so we could compare. Surprisingly, I got the majority of the aromas and flavours right. I did miss some, but I did way better than I thought I’d do. One thing that totally had me floored was the rose scent I picked up in the Alsatian Gewurztraminer. How on earth I picked that out is beyond me. But it was great. What a confidence boost! I didn’t do so well however, on the body of the wines, or the length of the finishes.

Before I get into the details of the tasting, I’ll just skip to the end of the class, where one of the students, who is also a winemaker for Bergeron Estate Winery in Prince Edward County, chatted to us about what it was like to start up a winery and the bumps and hurdles that go along with it. Definitely one to check out, we got to try their Pinot Noir and Gewurztraminer. I held back from buying a bottle of each kind but did leave with one – the Gewurz. Bergeron also makes Gamays and Vidals.

The Tasting
I don’t have the name, nor the CSPC and price details of these wines. Only the region and grape. I also wanted to add something to these and give my own rating, based on whether or not I would buy this one outside the tasting. But I was concentrating way too hard on all the other aspects. In my mind, they were all good in their own special way. I can't really say any of the wines we've tried during any of the classes I wouldn't enjoy. Except maybe the one that was corked!

I’ve also added a code below to describe how I did during the tasting. A (+) sign means I got it right, a (-) means it wasn’t mentioned, an (x) means I got it wrong. And then I’ll also list what I was missing.

Wine #1 – New Zealand Sauvignon Blanc
Colour: Pale yellow – borderline watery +
Aromas: Grapefruit +, citrus +, lime +, apple -
Missing: Vegetal, earthiness, diesel
Weight: Light to medium +
Acidity: Medium +
Actual response was medium to high with emphasis on the medium
Taste: Grapefruit -, lime +, apricot -
Missing: citrus, lemon, mineral, peach
Finish: Short x
Actual response was short to medium

Wine #2 – California Sonoma Chardonnay
Colour: Pale yellow x
Actual was pale to medium yellow
Aromas: Ripe banana +, honey -, oak -, toffee +
Missing: Vanilla, toast, clove, smoky, melon, baked apple
Weight: Medium +
Acidity: Light x
Actual was light to medium
Taste: oak -, honey -, peach -, banana +
Missing: Toffee, clove
Finish: Short to medium x
Actual: Medium to long

Wine #3 – Alsatian Gewurztraminer
Colour: Medium yellow +
Aroma: Floral +, rose +, lemon +, honey +, melon -
Weight: Medium to heavy x
Actual: Medium with some residual sugar
Acidity: Light to medium x
Actual: Light
Taste: Buttery -, honey +, melon +, peach +
Missing: Mango, flowery
Finish: Medium to long +

Wine #4 – Sebastiani Pinot Noir
Colour: Medium red with purple and brick hues +
Aroma: Chocolate (missing brownies) +, caramel -, strawberry jam -, cherry +, vanilla -
Missing: Prune, sweet tobacco, raspberry, smoky
Weight: Medium to full bodied x
Actual: Light to medium bodied
Tannin: Light to medium +
Taste: Cherry +, smoky +, chocolate +, cloves -, cinnamon -
Missing: Prune, sweet tobacco, raspberry
Finish: Medium to long x
Actual: Light to medium

Wine # 5 – Clarence Hill Australian Shiraz
Colour: Dark red with brick hue +
Aroma: Tar -, anise +, cassis -, cherry -, prune -
Missing: Ripe red berries
Weight: Light x
Actual: Medium
Tannin: Medium to high +
Actual: Medium
Taste: Ripe cherry +, raspberry -, smoky -, tobacco -, pepper +
Finish: Medium +

Wine #6 – Cabernet Sauvignon Mission Hill
Colour: Dark red with purple hue +
Aroma: Caramel -, molasses -, cherry -, blackberry -
Actual: Cassis, leather, black licorice
Weight: Medium x
Actual: Medium to full bodied
Tannin: Medium to high +
Taste: Clove +, ripe cherry +, anise +
Missing: Oak, vanilla, spice
Finish: Long x
Actual: Medium