My Picks For Vintages Release – November 10, 2007

Posted on November 9, 2007 by Lorie O'Sullivan

This is a very exciting Vintages release here in Ontario.  Lots of great wines; white, reds and spirits, especially if you are into Grappa.  Here are a few of my choices:

Tawse Winery – They have released their Echos White and Red, Riesling and Cabernet Franc all of which are true gems.   This amazing boutique winery in Niagara is situated on the Beamsville Bench and I can guarantee you these wines will sell out fast.2005 J.Lohr Cabernet Sauvignon – They have released both there 750 ml and 1.5L at $19.95 and $39.95 respectively.  I’ll be picking up a few of their 1.5L bottles for Christmas gifts and parties this season.   2004 Joseph Phelps Cabernet Sauvignon – It’s not the Insignia but it’s pretty darn close.  Either blow the budget on the 1.5L at $149.95 or try out the half bottle (375 ml) for $39.95.Australia – If you are an Aussie fan, I would try the 2006 Two Hands Gnarly Dudes from the Barossa Valley.  Very consistent producer who makes wine from very ripe fruit with great structure.   If you are Robert Parker fan, he gave the Kilikanoon The Lacey Shiraz 2005, 90 points, and at $17.95 this is real bargain.   He also gave Yalumba The Signature Cabernet Sauvignon/Shiraz 2006 96 points and it is only $44.95.Italy – My go-to wine is none other than Sa’ Solin Ripasso Della Valpolicella 2004, $15.95.  This wine gets released every couple of months and I always pick up a few bottles.  I love pairing this wine with pizza and spaghetti with meatballs, it also holds up nicely with some hard cheeses too.  My splurge here would be the 2003 Antinori Solaia but at $149.95 if you are not going to lay this one down for a few years, then definitely save your money!  For Grappa, have a look at the Antinori Tignanello Grappa for $82.95 that is distilled from the left over grapes used for the Tignanello!France – If you like unoaked Chardonnay try William Fevre Chablis Montmains 2005, $32.95.  This is a premier cru Chablis and William Fevre is an excellent producer.  For reds, I would suggest the Maison Champy Bourgogne Signature Pinot Noir 2000 that drinks like a New World wine with lots of berry fruit and it’s only $18.95.Unique and Interesting – Definitely the R. Lopez De Heredia Vina Bosconia Reserva 2000, $34.95.  This wine from Rioja made from primarily Tempranillo grapes is aged in oak barrels for 36 months then 3-5 years in the bottle before it is released.  Can’t wait to see how this one is drinking.   Also curious in trying the Chateau De Candale 2000 from the Haut-Medoc in Bordeaux.   For $35.95 for a 7 year old Bordeaux that apparently “rivals many much pricier Bordeauxs”, the only way to know for sure it to try it yourself. Happy drinking this weekend!

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Wine Cellar 102 – Where to store your wine?

Posted on November 6, 2007 by Lorie O'Sullivan

If you’ve been keeping up with the advice given in Wine Cellar 101  and you now have so much wine that it is overflowing on your kitchen table or counter.   So, where do you store all this wine?  There are many choices:College Student Budget – IKEA shopping trip!   IKEA sell great build-it-yourself shelving for wine in their Warehouse section of the store.  In my local IKEA, the shelving is located just outside the Marketplace section.  And, yes, the shelving will fit in the smallest of cars…well maybe not a Mini  or a Smart car. 

Late Twenty-Something Budget – Wine fridge!  They come in various sizes and prices to match.  I started out with a Haier wine fridge that I bought at Costco some years back.  It hold about 70 bottles, is temperate-controlled and isn’t overly tall.  This baby will fit into any minivan or truck too so you can bring it home with you.  Home Depot even sells two wine fridges or coolers by Danby.  Sub-Zero also has a great selection as well but tend to be on the pricey side for what you are getting.

Thirty-Something Budget – Check out Rosehill Cellars  collection of 250 – 500+ wine fridges.  And yes, they will deliver it to you.  They are quite huge so if you live in a 800 sq. foot condo, it’s going to take up quite a bit of space.    Forty Plus – The Wine Establishment  and Rosehill Cellars in Toronto do custom wine cellars that are quite stunning.  If you’ve got the space this is definitely worth checking out.  If any of these choices are not suitable to you, just remember to keep the wine stored in a dark, cool room or basement with a consistent temperature.  If the wine is being stored in your basement, make sure it is far away from the washer and dryer, as wine does not like vibration or the heat that these machines will give off.   Think of it as a sleeping guest and when you wake it up 10 or 20 years from now, if given the proper rest in the most ideal conditions, it will end of being the guest of honour.

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Wine Cellar 101

Posted on November 1, 2007 by Lorie O'Sullivan

The most common comment I hear from someone that tells me they want to start a wine cellar is “I drink my wine too fast for it to last.”  Building a wine cellar does take discipline…think of it as saving for retirement.  Here are a couple of tips to get you on your way:-         When you go to a wine store or visit a winery buy two bottles – one to drink now and put one bottle away in a safe spot. -         When you have people over for a party, make sure you have more than enough wine for your party and your good stuff is hidden.  I’ve been to many a party where it is the wee hours of the morning and there is nothing left but someone’s $100 bottle of Silver Oak that ends up getting opened without thought or appreciation for the wine.  Unless you really want to drink it, of course -         Splitting a case of wine with family or friends – Most people shy away from buying a case of wine because of the cost involved in buying so much wine at once and it is only ONE wine.  Join a wine club or get a group of friends to split a case where you share your interesting wine purchase.  You can share a case with 2, 3, 4 or more people! Stay tuned for a future post on how and where to store your wine.

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Why do we have so many ready to drink wines today?

Posted on October 31, 2007 by Lorie O'Sullivan

Question – When a consumer buys a bottle of wine at their local liquor store, how long after does that person hold on to it? Answer – Less than 1 hour!  This is the answer that I received from my local Vintages consultant.  Hard to believe but most wine is bought and consumed within an hour after its initial purchase. Which is why we have a lot of ready to drink wines today…think about all of those critter wines with screw caps coming out of Australia, all those ripe & fruity California & Chilean Cabernets with Argentina and South Africa  not far behind.  Think about the recent success and popularity of Tetra Pak wines (which, by the way are PERFECT for sneaking into a movie theatre and pairing with buttered popcorn, though they don’t make great gifts).  Perhaps it is a reflection of the theme of instant gratification that is so prevalent today.  But I truly hope the balance between wines ready to drink now and wines that you should put away for a few years remains constant.   We do need those ready to drink, crowd pleasing, anything goes wines but we do need wines that can age.  Imagine with me…about 30 – 40 years from now and you are enjoying and appreciating a great  Bordeaux or Super Tuscan from 2007 from your wine cellar!  Now how cool would that be. 

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Prince Edward County Rocks From Wines To Breathtaking Scenery!

Posted on October 3, 2007 by Lorie O'Sullivan

Recently, I had the opportunity to visit Prince Edward County.  Naturally, I stopped in at a few wineries along the way and, incidentally, this area was recently included as one of the newest VQA appellations in Ontario.  Here are my thoughts on some wineries that I went to visit. Huff Estates – Modern architecture, smooth jazz on the patio and sipping on a fabulous rosé that is bursting with pink grapefruit is what Huff is all about.  They also have a fabulous Chardonnay that will be released sometime late this year that is 50% barrel and 50% stainless steel fermented that is bursting with citrus notes and has a great key lime pie finish in your mouth.  The SouthBay Cabernet/Merlot is always a hit and always sells out quickly.  They also have an Inn on the east side of the property if you decide you’d like to stay the night or longer. Waupoos Winery – Down home feel and friendliness exude from the minute you step out of your car.   Hosts Ed & Rita and their dog, Prince Felix are extremely welcoming.  This winery also specializes in some unique and equally delicious Hybrid wines such as Geisenheim, Seyval Blanc, and Auxerrois for whites and Baco Noir and De Chaunac for reds.  If you go, I recommend having lunch on their spectacular patio overlooking the vineyards and Lake Ontario just feet away.  The steak sandwich paired with Baco Noir is a perfect match on a warm fall day.  You can also come to this winery by boat—they have dock to tie up too! The Grange of Prince Edward County – Old World elegance and charm meets New World here in Prince Edward County.  From the minute you step out of your car, you feel as if you have stepped back in time (and gals, if you are not married, this would be a place that you would consider having your wedding reception).  But hey, lets get back to the wine…I tasted their Pinot Gris with its bright, deep golden colour,  lots of apple on the nose and finishes with a clean golden delicious apple finish.  The 2004 Pinot Noir was amazing, a big Pinot with lots of cherries on both nose and in the mouth.  A great food wine.   Caroline Granger, President & CEO, is warm and inviting and truly has a hands on approach when it comes to running the winery.  You can also find Grange wines at your local LCBO in the Vintages section if you want to get your hands on a few bottles fast. Norman Hardie – One of the first wineries that I visited in Prince Edward County and his Pinot Noir and Chardonnay from the County and Niagara are getting rave reviews.   The 2006 Chardonnay Sans Barrique (unwooded) is what Norm calls a “Chablis meets Sancerre” with a Sauvignon Blanc nose (grass/dill) integrated with the minerality of a Chardonnay.   His 2006 County Pinot Noir is young; I recommend decanting, but is well integrated with lots of strawberry, good acidity and balanced tannins.  There is no Inn or restaurant here but the wines truly speak for themselves.   So, what are you waiting for, hop in your car, to taste a new wine destination!

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Swiss Chalet Anyone?

Posted on September 27, 2007 by Lorie O'Sullivan

I don’t know about you, but I think the wine list at Swiss Chalet could use a serious CTRL-ALT-DEL.   There are so many great wines from Canada that would pair perfectly with their chicken, yet they choose to go with mass produced plunk that has no structure or flavour to it.    For this reason, I order take out from Swiss Chalet and pair their wonderful rotisserie chicken with my favorite wine.  I have tried many a wine, red and white, and have come up with the perfect pairing. 

Flat Rock Cellars in Jordan, Ontario makes a wonderful blend of Gewürztraminer, Riesling and Chardonnay called “Twisted” (currently available in Vintages for $16.95) that pairs absolutely perfectly with your quarter chicken dinner, gravy and fries.  Lots of mineral notes, petrol and Macintosh apple and lychee on the nose that carries through into your mouth balanced with great acidity on the finish.  The acidity is a perfect match to cut through the juicy, moist chicken and greasy gravy that tastes oh so good in your mouth, leaving it clean and wanting more.   The screw cap makes the wine easy to open and drinker friendly perhaps if you wish to take it to park or beach to enjoy.   So before you pick up the phone, stop at your local LCBO, make sure you have a bottle of Twisted chilling nicely in your fridge and you’ll have a match made in heaven.

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Hidden “Gems” on Restaurant Wine Lists

Posted on September 6, 2007 by Lorie O'Sullivan

During my stay at Delta Rocky Crest on Lake Joseph, I had the chance this past weekend to indulge in a bottle of 2002 Silver Oak from the Alexander Valley located in Sonoma. Usually a bottle of this wine sells for over $300 in most restaurants and is even priced at over $100 at most liquor stores. The wine was listed at $69, which is a steal, therefore I just had to indulge. It was listed on their wine list under the heading “Bin Ends”.

I asked my server about it and she told me that most of the wines listed there were no longer available. This did not stop me in my quest to find the wine. The next day I went to the restaurant and peeked in the wine fridge–low and behold, there they were, a few bottles resting peacefully on their sides. I knew right at that moment that that I must have a bottle. An hour before dinner, in my bathing suit and towel no less, I went back to the restaurant and had them open the wine so I could make sure it wasn’t off and then had them decant it.

Most California Cabernets have the ability to age for years and can be quite tannic if not decanted an hour or so before hand. Much to my delight, it was drinking beautifully. Lots of baking spices, cloves, cinnamon and cedar on the nose and had a nice long dark chocolate finish in the mouth. It was delicious. I paired it with elk sirloin in a strawberry-cabernet sauce that was incredible. I’m already planning my next visit. I hope there will be some left.

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Screw Cap wines – are they truly free from being faulted?

Posted on August 27, 2007 by Lorie O'Sullivan

Screw caps are being touted as the savior of modern wine, supposedly reducing the instances of faulted wine.  I have recently opened some screw cap wines that have been off due to not being sealed properly, therefore allowing air into the wine and oxidizing it. The wine in this particular box was lying on its side and the bottle was slowly leaking wine out at the top of the cap as well.  I’m not sure if shipment and lying of the wine down as oppose to it being up right had anything to do with it.   My guess is that it had to do with the capping machine just not capping it properly (even machines are not perfect).
 
We all know that screw cap wines do not need contact with cap like wines with bottled with a cork, so why did this particular producer lay down screw cap wines in the box?  Is it to save packaging or make the box smaller?  Either way, I think wines that are screw capped should be stored and shipped in the box upright and quality checks should be done on caps to prevent wines from becoming oxidized.
 
We’ve all opened a bottle of pop that somehow lost its carbonation long before it we drank it, so I think we will still have to keep our noses on screw cap wines.

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Your NOSE always KNOWS

Posted on August 22, 2007 by Lorie O'Sullivan

I’m sure you’ve been in this scenario before.  You are out with friends and everyone decides to order a bottle of wine.  The sommelier brings over the bottle and pours you a taste.   You smell and you taste but something’s not quite right.   You look up and see the sommelier looking for your approval and what do you say as you are not 100% sure if the wine is off or not. The only thing you know is that this does not smell or taste like wine.
 
As a sommelier, this does happen and the guest is always right and even if they weren’t I wouldn’t argue.  However, I do encounter people that are not that confident about wine and tell me, “Well, it’s okay.”  Whenever a guest tells me it is just “okay”, I always ask, “Does something seem a bit off to you?” or if it’s the second bottle, “Did it taste the same as the first?”  Once the guest sees that I am on their side they become very confident in responding, “Something seems different and I’m just not sure”, or “No, it did not taste them same.”  Usually at this point the guest will seek confirmation through his or her friends at the table and then someone will hand me the glass to smell.  When they do, I do actually smell the wine and sure enough the guest is right–the wine is off due usually due to cork taint or oxidation (too much air getting in the bottle).
 
My point is that no guest should ever feel uncomfortable in returning a bottle of wine because your nose really does know. Whether it’s the first or second bottle and never be afraid to say something because more than likely you will be right and nothing is worse than drinking a bad bottle of wine!

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Hello old and new wine lovers!

Posted on September 13, 2006 by Lorie O'Sullivan

This is my first post which I hope will eventually evolve into a true wine lovers blog. There is so much to discuss, I am truly excited!

And to start, a bottle I had last night was the PATRICE RION BOURGOGNE PINOT NOIR 2004. This wine is very much geared toward the American market as there was not much earthiness, barnyard, or leather notes that are typical with a red from Burgundy. Also, the wine label noted the grape variety which is very uncommon as well. I guess they figured more North Americans will buy their wine if the know what the grape variety is. Plus, there is the whole “Sideways” effect that I won’t even get into yet (future post).

I found this wine to be quite fruit driven with lots of cherry notes. The alcohol is low (only 12.5%) which puts it into the light to med. bodied camp. It is a screwcap so I would not cellar it for any length of time and I would recommend decanting for aeration. I did not decant and found the second glass better balanced than the first. It paired very well with my halibut burrito and my husband’s steak burrito. This wine would go well with any fish, especially salmon as well as pork, duck or lamb.

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