Archive for September, 2015

2015 Victoria Wine Festival

September 23, 2015

I’m looking forward to my first trip to the Victoria Wine Festival. With family on Vancouver Island, we get there fairly often, and I try to ‘do’ the wineries once a year as well. But to date, I have been to their Festival.

And after scanning the wineries/wines, I am looking forward to it even more!

First and foremost, what a delightful surprise to see so many small, but great BC Wineries are going to be there! My tasting list will certainly include:

• Quail’s Gate – their Old Vines Marechal Foch is perhaps the best in BC, with rich, meaty flavours
• Moraine – a relative newcomer, Moraine is making great Rhone style Syrah, full of peppery, earthy cherries
• Howling Bluff – rapidly becoming the standard barrier for value-priced white wines, Luke’s
Semillon/Sauvignon Blanc blend is amazing, and his more expensive Pinot Noir shows great potential as well
in a Burgundy/Cali cross style
• Gray Monk – I stumbled across their sparkling rose (Odyssey Brut Rose) and was amazed at the fresh
strawberries in this wine
• Marichel – Richard is a Rhone-specialist! His Syrah is richer and riper than almost all others in Naramata
(think Aussie Shiraz without the jam) and his Viognier is old-school – floral, dry, with none of the fruit
cocktail flavours you get from many new world wines
• Perseus – another newcomer making great value wines, including a non-oaked Merlot that fairly bursts with
cherries and berries
• Eau Vivre – last but not least, this Similkameen Winery goes from success to success with its multiple award
winning Pinot Noir, which remains a steal at about $20!

With that list, I could spend a good part of my evening!

But it looks like there are other great wines to try as well. From France, I see Perrin’s Vacqueyras Le Christin, a Grenache blend from the southern Rhone that is accessible young but ages beautifully; it is an annual Robert Parker favourite, and I have multiple vintages in my cellar.

Italy is well represented with Barolos from Damilano, Altesino’s Brunello di Montalcino, and Amarones by La Dama. These are expensive wines and it is great to get a chance to taste them in this format! The challenge is deciding if there is enough fruit to survive the tannin…but I am up for it!

Finally, don’t forget California! Ravenswood has a couple of Zinfandels, which are classic blackberry bombs! Belle Glos’ single vineyard Pinot Noir is also there, which I have never tasted but heard good things about. And Stag’s Leaps’s Petite Sirah, usually a brooding giant of a red wine with years of aging in it.

Sparkling, white and red…that will be my tasting strategy, and I will try to tweet out my tasting notes in real time!

So stay tuned, and if you want more info about the event, check out the website at http://www.vicwf.com.

SB

http://www.sbwinesite.com

WHEN – AND WHY – TO DECANT YOUR WINE

September 9, 2015

I’m sure lots of you have seen it, and many done it as well – decanting! As portrayed in movies and television, it looks like a fairly pretentious undertaking. The same can be said about how it is treated in restaurants, with the option of using a candle, sterling silver funnel and even strange mechanical bottle holders!

But as I made my way through a Barolo tasting yesterday, it occurred to me that decanting is important as long as it is done at the right time (and for the right reasons).

But first – what is decanting anyway? Well, put simply, it is the process of pouring wine from a bottle into another (usually glass) container.

And why do it? Well, that’s where the problems begin!

There are lots of reasons for decanting, and far be it for me to judge which ones are right and which are wrong. But here are a few to think about.

First, if you have a nice looking decanter, it looks great on the table for your guests; and there is nothing wrong with that!

Next, from a more scientific point of view, the exposure of red wine (and it is only red wine you need to decant) to air can help with both the aroma and taste. The chemical reaction that occurs over time can “soften” young red wines, including those mouth-puckering tannins. An hour or two before dinner, and the wine can really start to come around!

But the main reason I decant red wine is if it is old enough to have deposited some sediment. Many red wines, as they age, do that, and it is often a sign of a good, well stored wine. Now, there is nothing wrong with the deposits, but they don’t look very nice in your glass or feel/taste very good in your mouth (kind of like getting a mouthful of sand).

So a decanter – along with a funnel or simply a very steady hand – can allow you to pour the wine until the deposit just starts to leave the bottle, at which point you stop. Done correctly (and it isn’t that hard), the result is a decanter full of wine that you can then pour for guests without the fear of giving them a big glop (a technical term) of tannin in their glass (and potentially in their mouth).

Which, getting back to the tasting last night, is what winery owner should have done at the Barolo tasting! The 2011 and 2010 vintages were ferociously tannic, and could easily have benefited from 2 – 3+ hours of airing in a decanter. But the 2001 and 1999 versions definitely needed the deposit removed (as I found out upon my first sip…it wasn’t a pleasant experience).

How do you know if you need to decant? Well, if the bottle has been stored on its side, check out the neck…if you see a deposit coating the inside, then decanting is probably a good idea.

And what to use? Anything really…from a simple glass jug to the most expensive crystal decanter. It doesn’t really matter.

So there you go…next time you are serving either very young – or very old, if you are lucky – red wine, think about decanting it first. You will be surprised how easy it is to do, and how much you will enjoy the results.

SB

http://www.sbwinesite.com

Goodbye Summer Wine…but Hello Fall!

September 2, 2015

Mixed emotions tonight, as the calendar has turned along with the weather…summer is gone, and with it the summer wine!

What did I enjoy most this summer from a wine perspective? Well, it was hot here in BC…very hot. So that mean a lot of Roses and white wines.

Interestingly, we didn’t find as many Roses that really jumped out at us. Quails Gate was its usually solid self…as was Joie (although a bit pricey). Chaberton’s Valley Pink might now be the best of the BC Roses, and we drank a bunch of that.

Still, nothing replaced the La Frenz (which Jeff and Niva don’t make anymore) or the style that Township 7 used to make. Ah, well…

Whites, however, were great this summer! Howling Bluff again lead the way, both with their Sauvignon Blanc/Semillon and their straight Sauvignon Blanc. Both super pure, no wood, luscious grapefruit. La Frenz’s new whites were also great – Sauvignon Blanc, Semillon and Riesling. And Chardonnay from Quinta Ferreira – a beautiful Cali style.

We even snuck in some Pinot Noirs when the temp went down a bit. Both new ones (like Kalala, Nk Mip and Averill Creek) and older versions from the cellar (Blue Mountain Reserve, Kettle Valley Reserve and Hayman).

Pinot Noir will stick around for the fall and winter, of course, but I now look forward to bigger red wines as the weather cools!

Back to the Rhone Valley for Chateauneuf du Pape, Gigondas, Vacqueyras and even good old Cotes du Rhone. Australia – for Shiraz, as well as Cabernet Sauvignon and blenew – and Italy, as I have some older Barolos, Barbarescos and Brunellos in my cellar that are ready to drink. How about some Rioja? I have a bunch of ‘85s ready to go. And Syrah? Well, back to BC…Nichol and Marichel wines are aging nicely in my cellar. And don’t forget Cabernet-based wines, mostly from California and Washington, although a few from BC and Australia as well.

Finally, Port…the real vintage stuff from Portugal, as well as similar style wines from d’Arenberg in Australia and La Frenz here at home.

Hmm…I am getting thirsty already…bring on the rain, and break out the decanter!

SB

http://www.sbwinesite.com