“From the stunning mountain ranges of Southern Italy to the sprawling fertile soils of the Adelaide Plains, Virgara Wines is the culmination of a family’s dream; a dream which has spanned three generations.”[1]

In 1962 Michael (father) and Maria (Mother) and their 10 children ventured off from the beautiful region of Southern Italy to another beautiful place called South Australia.

They made their home in Angle Vale and soon after they started growing potatoes, vegetables and grains along with raising beef cattle.  They did grow grapes to produce wine, but this was for their own use only.  That changed in years to come as their started to supply fruit for some major wineries.  In the 1990’s they purchased an existing vineyard in Angle Vale and in 2001 the family purchased the former Barossa Valley Estates Winery.[2]

The vineyards produce Shiraz, Cabernet Sauvignon, Grenache, Malbec, Merlot, Riesling, Sangiovese, Sauvignon Blanc, Pinot Grigio and Alicante.

Tony Carapetis is the winemaker who is leading the way in the winery.

We think it is about time that we try these wines.

Virgara Sangiovese Alicante Bouschet Rose

Location: Angle Vale, South Australia
Blend: Sangiovese and Alicante Bouschet
Tasting: Wednesday, February 1, 2012 - 4:00 - 7:00 p.m

This wine is a blend of Sangiovese and a grape called Alicante Bouschet.  Alicante Bouschet is a cross of two grapes:  Petit Bouschet and Grenache.  One of the parents, Petit Bouschet is also the result of a cross:  Teinturier du Cher and Aramon.  Although it used to be all over the south of France, Alicante Bouschet’s numbers have been in deline.  It can be found in Spain, Portugal and the U.S.A., as well.  Although it has generally been used as a blending grape, it has found success as a single varietal by some producers in the Alentejo region in Portugal and a few areas in the U.S.A.  It found a great blending partner in the Sangiovese to produce this wine.

Virgara Says:

“The wine has a bright ruby red colour and the nose displays raspberries and strawberries. The palate is luscious and fruity with fine balanced acidity, with a very refreshing finish.”

Food Pairing:

Spicy Barbecued Shrimp Skewers;  Szechuan Beef

CSPC:                   731904
Winesday Price:

$15.76 (Includes Winesday 10% discount)

Regular Price:

$18.99

*Price correct at time of printing.  Price subject to change without notice

Virgara Shiraz

Location: Angle Vale, Adelaide Plains, South Australia
Blend: Shiraz
Tasting: Wednesday, February 1, 2012 - 4:00 - 7:00 p.m.

“The Adelaide Plains environment is much like the Mediterranean, and is a wonderful climate to produce quality fruit. Tony Carapetis is the winemaker who, with over 18 years of experience in the industry, gives the family great confidence in the quality of their wines. For the Virgara family winemaking has always been a family tradition and the Virgara Wines premises at Angle Vale is the tangible proof of their hard work and passion.”

Virgara describes this wine:

“The colour of the wine is deep ruby red.  The nose displays aromas of spicy black berry fruits with spice and vanilla.  Hints of earth and tar typical of the Adelaide Plains.  The palate is mouth filling dark brooding berry fruits, with fine plump rich earthy tannins. Great length!”

Food Pairing:

  Bistro Beef Tenderloin; Roast Beef with Mushroom Gravy

CSPC:                   730389
Winesday Price:

$16.59 (Includes Winesday 10% discount)

Regular Price:

$19.99

*Price correct at time of printing.  Price subject to change without notice

Next week we are visiting a Chilean winery that practices sustainable farming.

[2] James Halliday Australian Wine Companion.  As well as Virgara Website

“Old World inspired. Artisan winemaking. Handcrafted with a minimalist philosophy. Township 7 is British Columbia’s only urban and rural winery - with locations in the picturesque Fraser and Okanagan Valleys.  Our sustainably farmed, classic French vinifera vineyards are low yield and reflect the terroir in which they are grown. Our wines are meant to be enjoyed with friends and family.”[1] That kind of says it all.  With the production of some wines being as little as 55 cases (Seven Stars Sparkling) and as many as 1639 cases (Merlot), this truly is a small handcrafted producer.  You don’t have to be big to make great wine.   This is proven time and time again.

Famed Master of Wine and world-renowned wine writer and reviewer, Jancis Robinson, said this about Township 7:  “Certainly the wines show quite extraordinary directness of fruit; they almost punch you between the eyes with their frankness. And, like the wines of the deserts of eastern Washington to the south, they all have good natural acidity thanks to the Okanagan’s routinely cool desert nights.”[2]

Mike Raffan is the man at the helm.  Mike had a successful career in the restaurant business for about 30 years prior to pursuing his passion for wine and purchasing Township 7 almost 6 years ago.  (The winery itself was opened 12 years ago by Corey and Gwen Coleman.)  Bradley Cooper, Township 7’s winemaker, joined the winery the year prior to Mike.

Bradley started his career in the Okanagan at Hawthorne Mountain Winery.  From there he went to New Zealand and back up to Washington State before joining Township 7 in 2005.  The 2011 season was not the best year.  We spoke with an Okanagan winemaker this morning who said that they thought 2010 was not the best and then 2011 came around.  So what happens to fruit that doesn’t quite cut it for wine.  In a conversation with ‘Cuisine & Company’ in October of 2011, Bradley said that the grapes that were unsuitable for making wine were donated to Critter Care Wildlife Society and were gladly consumed by injured/orphaned bears and other wildlife.

Township 7 Winery is also involved with the arts community in a very special project.  Mike Raffan partnered with Robb Dunfield who is a Cloverdale, B.C. artist. Robb’s painting “Visions of Possibilities” was the artwork used on the label of the Dunfield Collection wine (a Meritage made with Cabernet Sauvignon, Merlot and Cabernet Franc).  Robb is a ventilator-dependent quadriplegic.  He mouth-painted Visions in a labour intensive, three-year process! There were only 200 cases of this special wine released and we are sad to say that none of it was available in Alberta.  However, we are happy to tell you that ‘partial proceeds from the wine will be donated to the Rick Hansen Foundation, in support of spinal cord research.’

We think it is about time that we try these wines.

Township 7 - 7 Blanc

Location: Okanagan, British Columbia, Canada
Blend: Gewurztraminer 45%, Pinot Gris 41%, Muscat Ottonel 14%
Tasting: Wednesday, January 25, 2012 - 4:00 - 7:00 p.m

With Gewurztraminer, Pinot Gris and Muscat Ottonel in the mix, you know that this is going to be a flavourful wine.  It is a touch off dry, but it has some nice acidity to go along with it.

Township 7 Tasting Notes:

“Off dry and exotic with tangerine citrus notes, pear and lychee in the nose. The taste is of pears, peach, mandarin orange, hints of walnut and some tropical spice. The finish lingers with yellow raisin and fig.”

Food Pairing:

Tuna Maki; Barbeque Pork on Rice (Kow Moo Dang)

CSPC:                   114553
Winesday Price:

$19.13 (Includes Winesday 10% discount)

Regular Price:

$21.25

*Price correct at time of printing.  Price subject to change without notice

Township 7 Merlot

Location: Okanagan, British Columbia, Canada
Blend: Merlot 88%, Cabernet Sauvignon 9%, Cabernet Franc 3%
Tasting: Wednesday, January 25, 2012 - 4:00 - 7:00 p.m.

This Merlot was recently given a Bronze Medal and was named one of the best merlots at the Wine Access 2011 Canadian Wine Awards.  No small feat with over 70 entries and only 38 medals.

The winery says:

“Rich plum, chocolate shavings and spiced berry in the nose. Dried cherry, cola and leather in the palate. Superb finish with hints of exotic spice.  Great early structure.”

Now that we have some relatively mild weather, it is time to barbeque, my friends.  Well… not barbeque my friends… oh you know what we mean.

Food Pairing:

  Grilled Beef & Mushroom Burger;  Slow-Cooker Hearty Beef Stew

CSPC:                   735474
Winesday Price:

$21.60 (Includes Winesday 10% discount)

Regular Price:

$24.00

*Price correct at time of printing.  Price subject to change without notice

Next week it is:  Aussie Aussie Aussie… Oi! Oi! Oi!

[2] www.township7.com

“The Mirassou family has been growing grapes and crafting superior wines in the sun-drenched hills of California since 1854, earning the family the proud distinction of being America’s oldest winemaking family. 2004 marked an unprecedented 150 years of family winemaking.” [1]

It all started back in 1854 when Pierre and Henrietta Pellier travelled from France to California.  Pierre brought his grape cuttings with him.  On the way, the ship ran short of water.  Being the innovative man that he was, he purchased potatoes onboard and “inserted his cuttings, keeping the precious vines alive.”   Now you may notice that the winery was not named after Pierre and his wife.  It was named after their daughter, Henrietta, who married neighbouring vintner (are you ready for the name?) Pierre Mirassou.  Here we are six generations into it and David Mirassou and his brother-in-law Steve are carrying on the family tradition.

The Mirassou winery has been quite involved with individual LPGA events for a number of years, as well as, other women’s ‘golf-related’ events.   Mirassou wines are now the official wines of the LPGA.  Now that is something nice to have on your resume!

Mirassou Pinot Grigio

Location: California, U.S.A. 2010
Blend: Pinot Grigio
Tasting: Wednesday, January 18, 2012 - 4:00 - 7:00 p.m

We have tasted Pinot Grigio (Pinot Gris) a number of times at Winesday over the past 5½ years and I am quite sure we will have the opportunity to sip on it again.  It is a fun wine to sip on.  Some are the big fat ones of Alsace or the light and easy drinking or even still the fruity style.  They are tasty.  It just depends on what you feel like drinking on a particular day.

Winery notes:

Our Mirassou California Pinot Grigio reveals intense aromas and flavors of peach, pear and citrus with crisp, lively acidity create an exceptionally refreshing wine. This versatile wine pairs beautifully with spicy dishes as well as grilled poultry or seafood. Our Pinot Grigio is ready to enjoy immediately upon release and should be able to age in the bottle for one to two years.

Our two recipes today have been taken from the Mirrassou website.  They looked completely mouthwatering.

Food Pairing:

Grilled Sea Scallop & Orange Spiedini Over Saffron Couscous with Pine Nuts and Currants;

Flatbread Pizza with Fresh Tomato Salad

CSPC:                   735074
Winesday Price:

$12.83 (Includes Winesday 10% discount)

Regular Price:

$14.25

*Price correct at time of printing.  Price subject to change without notice

Mirassou Pinot Noir

Location: California, U.S.A. 2009
Blend: Pinot Noir
Tasting: Wednesday, January 18, 2012 - 4:00 - 7:00 p.m.

Beppi Crosariol  is a columnist with the Globe and Mail and writes about wine and spirits in the Globe’s Life Section and Style Section.  This is what he wrote about the 2009 Pinot Noir:  “It’s tough to find a Pinot Noir at this price that’s potable, let alone tastes like Pinot Noir. This one passes both tests, though you probably wouldn’t want to break it out for your Burgundy-aficionado future father-in-law. Medium-bodied, soft and creamy, with an essence of fresh berries - simple but stylistically correct.”

Customers ask if there is a certain style to the California Pinot Noir.  We would have to say ‘no’.  It seems to be a bit of this and a bit of that.  Some are quite full and others are lighter and more still are a little on the supple fruit style.  The Mirassou is known for being bright and easy drinking with some nice fruit, but not overbearing.  California Pinot Noir is on the rise and has been for almost a decade.   The release of the film ‘Sideways’ in 2004 certainly helped the popularity of Pinot Noir and that is a fact.  Any press is good press, as they say.

From the winery:

Displaying fresh fruit flavors of pomegranates, cherries and currants, balanced with fruit aromas, Mirassou California Pinot Noir is a bright reflection of our heritage as the pioneer of California Pinot Noir.

Food Pairing:

Vegetable, Pesto and Smoked Mozzarella Panini

Grilled Mushroom Stuffed Pork Loin

CSPC:                   716890
Winesday Price:

$12.83 (Includes Winesday 10% discount)

Regular Price:

$14.25

*Price correct at time of printing.  Price subject to change without notice
Next week we are heading to the Okanagan.

Style: Ÿber-Imperial Stout
ABV: 32%
Presentation: Single 375 ml green bottle, caged and corked
Brewery: BrewDog
Country: Scotland, U.K.

KANPAI! w/ Jeff Werstiuk

As Scotland’s largest independent brewery, and certainly no stranger to the international press, it’s quite astounding that BrewDog has only been operating since 2007. The founders are two friends, Martin Dickie and James Watt, who seem to have a personal mandate of pushing the ticket when it comes to making beer.

After only 2 years of being in business and already producing a fairly solid line up of craft beer, the BrewDog crew decided it was time to tip the apple cart while doing some serious experimenting. The result was claiming the record for making the world’s strongest beer.

It takes a fairly lengthy method in order to attain the final results for Tactical Nuclear Penguin, although most of the magic seems to happen after the initial brewing process. The TNP starts out as the already notable BrewDog house Imperial Stout which clocks in at 10% abv. It’s aged for 8 months in an Isle of Arran barrel to help increase the alcohol content. Following that it’s transferred to an Islay cask to rest for another 8 months, technically making this BrewDog’s first double barrel-aged beer, which would be impressive on its own if it wasn’t for what comes next.

The double barrel aged and augmented beer is then stored for 3 weeks or so at a local ice cream factory near the brewery at a temperature of -20 degrees C. This technique of ice distillation was first discovered by accident by German brewers in the late 1800’s. There are many stories and opinions over who and where and when it happened first, but it is generally conceded to have been someplace in northern Bavaria, and many pinpoint that to the city of Kulmbach. The short version goes some barrels of Doppelbock were accidently left outside overnight when the temperature dipped down well before freezing. The seams of the barrels burst, the water content of the beer froze, however the liquid that was left in the middle of the ice was a sweeter, stronger concentrated version of beer, and was labelled an Eisbock.

This same process is applied to BrewDog’s barrel-enhanced Imperial Stout (an EisImpStout?), as it is repeatedly decanted from the ice until the final alcohol content of 32% is obtained. As of Thursday November 26th in 2009, BrewDog had set the record for producing the strongest beer in the world at that point with Tactical Nuclear Penguin.

The release of this beer didn’t come without controversy either. There were some factions who protested against the point of making such a strong beer, claiming that it would lead to excessive consumption and irresponsible abuse (as opposed to producers of cheap strong malt liquor?), even though a 12 oz. bottle of TNP was retailing for around $70 Canadian at the time. Then some of the beer geek squad questioned the validity of TNP as still being labeled as a legitimate beer, rather than some beer-based offshoot, given all the post-production necessary after the brewing process, especially all the distillation necessary from the freezing process. There were others who also wrote this all off as a publicity stunt, and the beer itself a mere novelty. Of course I’ll leave it up to you to decide what you think about either issue.

As a tongue-in-cheek marketing decision BrewDog decided to release each bottle of Tactical Nuclear Penguin in a brown paper bag, on which is a felt drawing of a penguin and the alcohol content. Conveniently the folks at the brewery also provided a cork along with each bottle, for the sake of helping to moderate consumption one would imagine.

The title of world’s strongest beer that Tactical Nuclear Penguin held didn’t last very long however. By December 2009 that title had been passed along to the German brewery Schorschbräu for their 40% Schorschbock. BrewDog volleyed back in February 2010
and reclaimed that title with the cheeky 41% Sink The Bismarck. In May of the same year Schorschbräu one-upped the Scots once again with another Schorschbock, this time at 43%. The Dutch brewery ‘t Koelschip chimed in on this battle with their 45% Oblix. BrewDog responded with 12 bottles of The End Of History, which had an alcohol content of an eye-popping 55%. Also grabbing the eye was the taxidermied stoats and grey squirrels the bottles were mounted in. Schorschbräu thought they had things settled with a 57% version of their Schorschbock, but the Dutch ‘t Koelschip brewery seems to hold the current title at a whopping 60% with their response to BrewDog, a beer called Start The Future.

I’m not sure about you, but it seems to me this whole strong beer race got a bit out of hand rather fast. Sure it’s exciting to push the limits of a craft, however I personally start to question the drinkability of these extreme “high test” beers, let alone whether they are still beer, or just malt-based spirits. That aside, let’s now explore this beer from BrewDog that helped trigger this whole contest of brewing muscle.

It’s entirely up to you whether you choose to refrigerate your bottle of Tactical Nuclear Penguin or not. Just be forewarned that earlier batches have had an intermittent issue of popping their caps or exploding when not kept chilled. This is the result of the beer being bottled at -10 C, so when it gets to warm there’s a chance of excessive carbon dioxide development. I would certainly allow it to warm up an hour or so before sampling if you do refrigerate it.

This is also a good one to consider sharing with some interested friends—plus a group of people chipping in can also help offset the price of a bottle. Since it’s in your best interest to consider a sample size of one or two ounces (although if you want to chug the whole bottle in one sitting that’s your prerogative), some different glassware selections are in order. A snifter or Whiskey tumbler are decent options, as are port or sherry glasses—the smaller the vessel the more self-control you can effortlessly enforce.

The formidable Tactical Nuclear Penguin appears in a glass as a dark brown hue, with translucent chestnut highlights when held to direct light. There is no head, and due to the alcohol content you shouldn’t expect one. The aroma is sharp, boozy and somewhat vinous at first. Behind it sits some roasted malt and coffee notes, while every inhale is supplemented with intense warm alcohol. When you’re ready to take the plunge take relief in the fact that the flavour is far more refined than the Wild West show taking place on the nose. You’re greeted with a sharp spike of raisins and alcohol up front in the flavour, then softening up with coffee, dark roasted malts and some peat on the finish. The aftertaste dries out considerably, while the alcohol heat increases. Some char, licorice root and molasses can be detected now and then as it sits and breathes. As for the mouthfeel it is on the thin side, the carbonation is absent, although the texture is slick, slippery and a bit silky.

There’s no question that you should probably consume some food before or after consuming some Tactical Nuclear Penguin to possibly prevent some potential calamity, especially if you’re tackling the whole bottle in one go (which personally I didn’t, and nor do I recommend). As for munching on something compatible while sipping you TNP the picking get pretty slim. BrewDog recommends serving it with some vanilla bean ice cream or some dark 80%+ cocoa chocolates. Adding to that I would also suggest some roasted nuts or smoked meats to help take the edge off. As for pairing with an entree I will leave that up to your own personal discretion and exploration if you’re up for the challenge.

The next steps in the cooler:

From This Brewery:
5am Saint
77 Lager
Alice Porter
Tokyo
Trashy Blonde

Lateral Steps:
Ha, ha….none.

For The Adventurous:
BrewDog Sink The Bismarck (coming soon…)

Urban UCO Tempranillo

Location: El Cepillo, La Consulta, Mendoza, Argentina
Blend: 100% Tempranillo
Tasting: Wednesday, January 11, 2012 - 4:00 - 7:00 p.m

Tempranillo is the main grape in Spain, but you wouldn’t know it by the wine labels.  Unlike the new world, the grape varieties are not usually on the labels in Spain, generally speaking.    The grape most probably originated in Spain, in particular, the Rioja region.  Although there is one story that says that the grape vine was brought to Spain by monks from Burgundy on their way to Santiago.  The story goes that they gave cuttings of the vine to other Spanish monasteries of their same order.[1]

Why are we talking about Spain when our wine comes from Argentina?  Well, we just wanted you to know a little about the background of this fabulous grape.  You will find Tempranillo in many parts of the world:  Portugal, Australia, South America, Mexico, France, Bulgaria, and the U.S.  Like so many other grape varieties Tempranillo goes by many different names:  Tinto Fino, Cencibel, Tinto Del Pais, Ull de Liebre (Eye of the Rabbit), Tinta Roriz and Aragonez to name a few.  In Argentina, where our wine comes from this week, it is sometimes called Tempranilla.

Bodegas y Viñedos O.Fournier Group was founded in 2000. Their plan is to produce wines in:  Argentina, Chile, Ribera del Duero, Rioja and Douro (Portugal).

This Tempranillo is brimming with red ripe berry fruits, and a touch of earthiness. It is medium bodied with smooth tannins, a refreshing palate of sweet ripe crunchy red fruit and a touch a spice

Food Pairing:

Spicy Lamb and Chorizo Chili; Grilled-Steak Salad with Worcestershire Vinaigrette

CSPC:                   726781
Winesday Price:

$15.29 (Includes Winesday 10% discount)

Regular Price:

$16.99

*Price correct at time of printing.  Price subject to change without notice

Urban UCO Sauvignon Blanc

Location: Vista Flores, El Cepillo, Mendoza, Argentina
Blend: 100% Sauvignon Blanc
Tasting: Wednesday, January 11, 2012 - 4:00 - 7:00 p.m.

In the year 2000, the Spanish family Ortega Gil-Fournier founded a small boutique winery at the foot of the Andes in the Mendoza region. Bodega y Viñedos O. Fournier owns three estates in Argentina some 15 km from the Andes Range, covering 286 hectares.  A total of 94 ha are currently planted with vines, some of which are over 30 years old. The region is approximately 3,950 feet above sea level, and the water that irrigates the estates flows from snow melt on the Andes.

The Urban Uco Sauvignon Blanc 2008 was recommended by the New York Times wine panel in July 2009, as the top Argentinian Sauvignon Blanc tasted.[2] That is mighty high praise.  Now, although we are tasting the 2010, we feel confident that you will add your lauds too!

Urban Uco Sauvignon Blanc is soft yellow-green in color with an aromatic nose of citrus, tropical fruits, apples, and floral notes. Light-medium in body with bright acidity and a rich mouthfeel, the wine offers flavors of grapefruit, passion fruit, green apples, and spice. Fermented for 10 days in stainless steel, with no barrel aging.

Food Pairing:

Crabby Crab Cakes; Soft Tacos with Fish and Spinach

CSPC:                   732948
Winesday Price:

$15.29 (Includes Winesday 10% discount)

Regular Price:

$16.99

*Price correct at time of printing.  Price subject to change without notice
Cal-a-for-nigh-ay… here we come.

[2] Wine Gems

Jason Foster

Check out more of Jason Foster’s beer news and views at onbeer.org

What distinguishes craft beer from commercial beer? There are a number of possible characteristics, ranging from size and marketing strategy to quality of the product and attitude toward brewing. One variable that regularly arises is the issue of the brewery’s approach to the dreaded “adjuncts”. Quite innocuously, my Oxford English Dictionary defines adjunct as “a subordinate or incidental thing”. An extra, if you will. However, mention it in the context of brewing ingredients and all hell breaks loose. So, let’s take a look at the world of adjuncts.

In brewing an adjunct is any non-malted addition to a recipe intended as a secondary component to replace or supplement a portion of the grain bill. Malted grain, whether it be rye, wheat or barley, does not count in the definition as they are primary additions. The range of possible adjuncts is wide, ranging from grains to sugars to fruits and vegetables. Similarly the purpose for adding the adjunct will differ significantly. Let’s walk through both pieces in turn.

The most common adjuncts are alternative grains, mostly corn or rice, which produce a lighter bodied beer because they ferment more completely (due to fewer residual starches and proteins). You might also see oats used as well. Next are sugar-based additions. This list will include honey, maple syrup and the specialized Candi Sugar for Belgian ales. Sugars also lighten the body and increase alcohol levels. Some, such as honey or tree syrup (I call it tree syrup because Yukon recently released a birch syrup beer), will also provide a unique flavour and aroma.

The final form of adjuncts are fruits and vegetables added in the mash or early in the fermentation process. Pumpkins are a popular trend these days. Crannog Brewing in B.C. uses potatoes for one of their beer. Fruit also will count, but not if it was added post-fermentation for flavouring. Basically any fruit/vegetable that has starches and sugars that can be converted by enzymes can be added as an adjunct. These additions are intended to alter the body and flavour of the beer to give it a unique character.

So, why do brewers use adjuncts? I think there are four possible reasons. The first is cost. Some adjuncts (corn and rice) are cheaper than barley, and can lower the cost of the beer. Second is that most common adjuncts lighten the beer’s flavour and body, making it more palatable (they believe) to the bulk of beer consumers in North America.

The third is historical or stylistic accuracy. Some styles call for adjuncts. This includes some British-style ales and historic American styles like Classic American Pilsner (both calling for corn). In Belgium the use of adjuncts is ubiquitous, as special sugars are used to push their strong ales up in alcohol without adding body.

Fourth, adjuncts might be used for experimental or creative reasons. A brewer might want to offer a beer with a unique flavour or aroma that comes from a non-traditional ingredient. Here is where the pumpkin, honey, tree syrup and vegetable additions would fit.

So why do so many people get twisted in knots at the mention of adjuncts? It is because not all adjuncts are created equal. The core of the issue is that for the past few decades the corporate brewers have used a high proportion of adjuncts in their beer (as high as 40%) to dampen the flavour, colour, aroma and character of the beer (and save some money). Adjuncts have become associated with the agonizingly long trend of dumbing down beer for the masses. The origins of the craft movement in the U.S. and Canada were, in part, a reaction to that. They committed to brewing beer more traditionally, which meant, for the most part, without adjuncts. Over the past twenty years, adjuncts have become something of a divide between the two worlds.

Except it is never that clear is it? Even the best craft brewers resort to adjuncts when appropriate, especially lately with increased experimentation. When brewing at home I use oats frequently and have been known to toss in some flaked maize in a cream ale or English summer ale. Plus, hasn’t North American lager become a legitimate style itself?

So when is using adjuncts okay? Should it define what is craft beer? To the first question, I think the answer is when it is justified by the beer and not by the market. The second question is more difficult. Clearly it can’t be an either/or categorization, however the regular use of corn syrup or rice legitimately demarcates non-craft brewers from the craft side. If you are tossing corn/rice into your lager to make it less flavourful, then we can probably categorize you as not a craft brewer. Beyond that things get murkier.

Myself, I argue that adjuncts need to be judged based upon which reason they are used. Numbers one and two deserve to be met with a degree of suspicion. Three and four naturally fit the craft ethos.

Style: English Barleywine
ABV: 10.5%
Presentation: Single 500 ml brown bottle
Brewery: Bryggeriet Djævlebryg ApS
Country: Denmark

KANPAI! w/ Jeff Werstiuk

Denmark is a curious country for the fact that per capita they have the most craft breweries of any other country in the world. The Danes are a thirsty lot who have a long history of enjoying their beer, dating back even farther than the feast halls of the Beowulf saga. Even more fortunate for them, the Danes are currently in the midst of a microbrewing renaissance—which is also fortunate for us who have access to some of their imported bounty.

The other curious fact about the Danish beer scene is that there are far more brewing companies than there are actual physical breweries. I mean, say what you like about the tenets of National Socialism, Dude, but it seems to have taught fellow commercially competing brewers how to share facilities and make a profitable venture out of it at the same time.

Case in point is the Bryggeriet Djævlebryg, which roughly translates into “The Brewery Devil’s Brew.” As the story goes, the roots of this small Danish brewery started with the efforts of two brothers, Rune and Stinus Lindgreen, experimenting with all-grain homebrewing in their mother’s kitchen back in 2003. Those efforts garnered them a fair amount of attention in the local community, as well as some enterprising interest from others who wanted to help offer these beers to the public.

It was in June of 2006 that their first commercial beers appeared on the local market, produced by renting use of the equipment at the Brøckhouse microbrewery north of Copenhagen. In early 2009 they switched over to the Herslev Brewery, taking full advantage of the extra brewing capacity that the facility had available.

Now, you might be wondering to yourself what’s up with all the devil talk and satanic themes they use as a company identity and to market themselves. It’s not just in the name, but their motto also translates to “Devilishly Good Beers”. On the back of the bottle it also proclaims in Danish that this Barleywine is “Drinkable Until Doomsday”. Even the name Old Mephisto stems from the name Mephistopheles, a demonic figure from Teutonic folklore, and most famous from the Faust legend. For the record the name stems from Hebrew, its root words meaning “destroyer” and “liar”. Old Mephisto was certainly known for destroying lives with his silver tongue.

However before you decide to reach for a bottle of holy water instead, understand that this whole motif is very tongue-in-cheek. The folks at the brewery claim it’s a counter-balancing response to all the craft beer being produced by monasteries in Northern Europe. Fortunately the quality of their products goes above and beyond to prove that this is all more than just a marketing gag. And as far as I know, no pentagrams seemed to have been drawn up for the production of this beer.

Taking a cue from the name of the style, Barleywines are certainly best served in some sort of stemware. A large snifter, or a tulip glass is optimum, but a wine glass—either for white or red—will do just fine. It will also benefit from warming up for a while if taken from the fridge, allowing the robust flavours to open up.

This Barleywine is oaky in appearance, and both cloudy and opaque. The head pours short with a creamy texture and an off-white colour, and retains very well. On the aroma is a bouquet bursting with notes of sweet sugary toffee, brown sugar, raisin, chocolate, Concord grape, grapefruit rind and herbal hops. After experiencing that you’ll be glad you allowed it to warm up enough to take the initial chill off. There’s a healthy presence of sweet toffee and chocolate malt up front in the flavour, followed by rummy notes, and finishing with bright citrus hops along with spicy, herbal hops. Prominent alcohol warmth lingers in the aftertaste. The mouthfeel is medium-full, somewhat smooth texture, with a soft low carbonation.

Food pairings for Barleywines are always a bit tricky due to their intensity. The folks at Bryggeriet Djævlebryg recommend serving up some strong cheeses, game dishes or vanilla bean ice cream with Old Mephisto. To add to them I would also suggest considering some lamb, or perhaps a hearty beef stew loaded with mushrooms and earthy spices. Spice cake is another dessert option, or simply serve Old Mephisto as dessert itself.

The next steps in the cooler:

From This Brewery:
Gudeløs

In-Style:
Brooklyn Monster Ale
Garrison Ol’ Fog Burner
St-Ambroise Vintage Ale 2011
DDC Solstice D’hiver
Pike Old Bawdy Barley Wine
Alley Kat Olde Deuteronomy
Durham Benedictus

Lateral Steps:
DDC Péché Mortel
Hitachino Nest Espresso Stout
La Vache Folle Milk Stout
St. Bernardus Abt 12
Three Philosophers Belgian Style Blend
Trappistes Rochefort 10
Garrison Grand Baltic Porter
Ragutiene
Odin’s Tipple
Old Rasputin Russian Imperial Stout
St-Ambroise Stout Impériale Russe
Thornbridge St. Petersburg Imperial Stout
Fullers Vintage Ale
Ayinger Celebrator Doppelbock
Samichlaus Bier

What says celebration like bubbles?  Well, aside from bubbles with chocolate and strawberries… nothing!

We are doing strawberries, chocolate and and bubbles this week, but with a twist!  We are tasting Früli Strawberry beer and Amber’s Brewing Kenmount Road Chocolate Stout.  So I guess you could call this “Beers-day”.  No matter what you have heard, us winos like a brewsky too!

Producer: Brouwerij Huyghe
Location: Ghent, Belgium
Tasting: Wednesday, January 4, 2012 - 4:00 - 7:00 p.m.

Früli is a Strawberry beer.  Yup.  You read it correctly.  If you have never tried this wonderful brew, hopefully this article will bring your attention to it and you will buy a bottle or ten.  Now, there are those who would say that this is a lady’s beer.  Mind you those people are missing a few of their front chompers these days!  What the heck does that mean, anyway… lady’s beer.   Richard and I were doing an Oktoberfest event a while back and we had this as one of the brews.  Well, it was a real hit.  Now there were some women who enjoyed it, but a good number of the imbibers were, in fact, gentlemen.

This scrumptious beer is Belgian in ancestry.  It is a Strawberry White (Wheat) Beer that has been fermented with 30% pure Strawberries.  Long before the discovery of hops, the Belgians were brewing their libations with fruit.  Früli is made with water, hops, malt, yeast and Strawberries.  The alcohol is very reasonable coming in at 4.1%.  There are no additives or preservatives either.

Here is the trick to enjoying this beer once you get it home from the store.  If you look at the bottom of the bottle, you will notice sediment.  It is the wonderful strawberry bits that you are seeing.  Hold the bottle in both of your hands and gently roll it around and back and forth so that the strawberry mixture is blended back into the brew.  Don’t shake it… or you will be left with a not so wonderful surprise when you open it.  Yes this would go great with desert, but we would be surprised if you didn’t enjoy it all on its own.

CSPC:                   714841
Winesday Price:

$3.15 (Includes Winesday 10% discount)

Regular Price:

$3.50

*Price correct at time of printing.  Price subject to change without notice

Kenmount Road Chocolate Stout

Producer: Amber’s Brewing
Location: Edmonton, Alberta, Canada
Tasting: Wednesday, January 4, 2011 - 4:00 - 7:00 p.m.

“Amber’s Brewing Company is about the creative use of natural flavours in our beers and craft coolers, while being socially and environmentally conscious.  Amber’s is about family, friends, locally made products and brewing the best beer and craft coolers possible.  Amber’s is about being unique and proud of it.  Amber’s is about a lot of things but mostly we are about brewing incredibly hand-crafted beverages.”[1]

Richard and I first met Jim Gibbon of Amber’s Brewing at SIP at Capital Ex a few or more years ago.  We were both taken with the passion that this gent has for what he does.  It just completely oozed out of him.  So many times we had planned to go to the brewery, which is located on the southside of Edmonton off 99^th Street.  Well this was the week to make the visit.  Richard was unfortunately not able to make this trip with me.  I had the opportunity of tasting some chocolate barley and I have to say it was mighty fine stuff.  You can positively get the chocolate taste from it as well as some coffee ground undertones.  It was pretty good to munch on, I must say.

Kenmount Road Chocolate Stout poured its first drops in the fall of 2008.  Before we go any further, I have to be honest here.  The name is what caught me on this Chocolate Stout.  Although the name is what drew me in, the taste is what made me want more.  Oh my… the chocolate.  It is true that I am a wee bit of a stout fan, but I am also from St. John’s Newfoundland and Labrador.  Kenmount Road is a main drag in St. John’s that leads to the outskirts of the city, mainly the communities of Paradise and Mount Pearl and beyond.  The first brew-master at Amber’s Brewing was also a Newfoundlander and he was from Mount Pearl.  I like the name.  It has a bit of a ring to it.

This is how Amber’s describes this beer:  “This luscious stout pours with a velvety chocolate colour and finishes with a medium density foamy brown head.  The complex brew begins with a sweet taste which gives way to a subtle bitterness as it dissolves into malty, molasses elements before finally fading into a lingering chocolate tones.”

CSPC:                   736230
Winesday Price: 

$12.59/6 pk
(Includes Winesday 10% discount)

Regular Price:

$13.99/6 pk

*Price correct at time of printing.  Price subject to change without notice

We are back enjoying wine again next week.  We hope you enjoyed our version of Strawberries and Chocolate!

They say that good girls like bad boys.  So does it hold true that good boys like bad girls?  Well we are going to find out today, because we are sampling two French wines.  The sparkling is called “Bad Girl” and the red wine is called “Bad Boy”.

Jean-Luc Thunevin and Murielle Andraud are the masterminds of our two French wines today.  To say that they are an interesting couple would be the understatement of the year.  It seems as though people either love what they do… or not so much.

It has been said that Jean-Luc Thunevin is one of the first few winemakers to turn French winemaking upside-down and inside-out.  He was one of the first ‘garagistes’ otherwise known as ‘microchâteau’ or ‘vins de garage’.[1] This is a relatively new phenomenon.  These ‘garagistes’ produced what Richard and I like to call ‘wines for the new world palate’: big fruit, big colour, and often big oaky wines.  They became a hit and found the favour of wine writers like Robert M. Parker, Jr.  It was Mr. Parker who tagged Jean-Luc with the name ‘bad boy’ and ‘black sheep’.  This notoriety, so to speak, was what gave life to the idea of the ‘Bad Boy’ wine.[2] Château Valandraud, owned by Jean-Luc Thunevin and his partner Murielle Andraud, was one of the first microchâteaux.  The wines from these pioneering winemakers are commanding some very high prices.  Some wonder why, but others think why not.  Luckily the two wines we are trying this week are still within our reach!

You will notice this week that we don’t have any food pairings to go with the wines.  We figure nothing goes better at New Year’s than a glass of wine or bubbly with your honey in your arms.  How can you beat that?!

Bad Girl

Location: Bordeaux, France
Blend: 70% Sémillon, 20% Cabernet Franc, 10% Muscadelle
Tasting: Wednesday, December 28, 2011 - 4:00 - 7:00 p.m.

What exactly is Crémant de Bordeaux?  First of all, it isn’t Champagne.  Remember a wine may only be called Champagne if it is made in the Champagne region in France using the Méthode Champenoise (a.k.a. Traditional Method). This means that the second fermentation takes place in the bottle producing those beautiful sumptuous tiny bubbles.   However, Crémant de Bordeaux is a sparkling wine that is made in Bordeaux, France in the same method as Champagne, but with different grape varieties. The grapes allowed to be used in Crémant de Bordeaux are:  Cabernet Franc, Cabernet Sauvignon, Carménère, Côt (Malbec), Merlot, Muscadelle, Petit Verdot, Sémillon, Sauvignon Blanc, Sauvignon Gris with minor additions of Colombard, Merlot Blanc and Ugni Blanc.  The Grapes for this wine are grown in the Entre-Deux-Mers region of Bordeaux (see right).  The literal translation of Entre-Deux-Mers is ‘between two seas’.  It isn’t, in fact, between two seas.  It is, however, between two rivers:  Dordogne and Garonne.

Crémant came into being in 1990 to replace Bordeaux Mousseaux.  Over the next five years, the Bordeaux Mousseaux designation was completely phased out.  Today only a small amount of sparkling wine is made in Bordeaux, in comparison to other regions of France.

Just a little geeky information:  Saumur and Vouvray were the first two French non-Champagne sparkling wine regions to use the term Crémant.  Crémant is also a term used to describe some of the best sparkling wines of Luxembourg.[3]

This is a fun wine.  Don’t save bubbles for what you might consider a special occasion.  Every day should be a special occasion.  If you feel like having bubbly on a Saturday evening instead of a Meritage or Burgundy or California Cabernet, then open it up.  Bubbles go with everything like:  Popcorn, Sushi, Chinese Seafood, Lobster and Salty Food.  Just to name a few things.

This ‘Bad Girl’ is going to surprise you… in a very good way.

CSPC:                   743225
Winesday Price:

$25.19 (Includes Winesday 10% discount)

Regular Price:

$27.99

*Price correct at time of printing.  Price subject to change without notice

Bad Boy

Location: Bordeaux, France
Blend: 95% Merlot and 5% Cabernet Franc
Tasting: Wednesday, December 28, 2011 - 4:00 - 7:00 p.m.

There are those who sing the praises of Bad Boy (Mauvais Garçon) and those who are a little less warm in their approach.  Don’t you wonder why?  Here are our thoughts on the matter.  A winemaker decides he/she doesn’t want to follow the pack and goes against the grain in making wine.   The outcome are wines that are big and fruity, big colour and a little more approachable at a young age than some other Bordeaux wines that receive the admiration of wine consumers and wine-writers.  Geez, doesn’t that sound familiar?  Super Tuscans come to mind right away.  The winemakers in Tuscany were lambasted by some and lauded by others in the beginning.  After a number of years passed, they became accepted, if not reluctantly, by the traditional crew.

So let’s look at it another way.  If we didn’t have people who had a vision for something new because the status quo just didn’t do it for them, we wouldn’t have electricity, telephones, cars, airplanes, computers, Blackberrys and everything else that we take for granted in our day to day lives.  We think that switching it up a little is a good thing.  Some days you may feel like a little ‘Bad Boy’ (we are talkin’ wine here people) and other days you may feel like a Château d’Armailhac.  Diversity is a good thing.

In 2008 James Lawther MW (Decanter Magazine) wrote:  “Back in May (2008) the unthinkable happened. The bad boy of St-Emilion, Jean-Luc Thunevin, owner of Château Valandraud and godfather of the garagistes, was welcomed as an honorary member of the venerable Left Bank association, the Commanderie du Bontemps du Médoc et Graves, Sauternes et Barsac. ‘He woke us up and helped revolutionize Bordeaux,’ said the order’s grand maître, Jean- Michel Cazes of Château Lynch-Bages.”  Those are big kudos.  We are very excited to see what you think of this wine.

CSPC:                   733870
Winesday Price:

$25.19 (Includes Winesday 10% discount)

Regular Price: 

$27.99

*Price correct at time of printing.  Price subject to change without notice

Happy New Year to you and your families.  May 2012 bring you love, peace and joy.  Enjoy a nice bottle of wine with your best gal or guy and lots of friends and family.

[2] www.thunevin.com

[3] The Oxford Companion to Wine

Moscato d’Asti DOCG is made from the Moscato Bianco grape and is produced in Asti, which is located in the Northwestern region of Italy known as Piedmont.  So here is a handle for you… the DOCG means “Denominazione di origine controllata e garantita”.  Try and say that quickly, or even slowly for that matter.   Right off the bat we want to let you know that this is not Asti Spumante.  Moscato d’ Asti has the tiniest little bubble (technically speaking it has about 1.7 atmospheres of pressure compared to that of Asti which would be 3.5 - 4 atmospheres of pressure.)  It is not full blown sparkling.  It is known as a Frizzante.  It can be described as very fragrant.  It is quite pleasing, actually.

A Frizzante does not need a big sparkling wine cork with the cage on it, because it doesn’t have that much pressure built up in the bottle.  Just enough to feel a tingle in your mouth and that is it.  A reular cork will do.  Moscato d’Asti is the grander big brother to Asti Spumante.  Now the way we are writing that it sounds kind of snobbish, but it isn’t meant that way at all.  It is just a fact that it is regarded with a little more prestige.  Moscato D’Asti, however, is the one with the lovely Frizzante.  We can’t wait for you to try this wine.

Ricossa Moscato D’Asti

Location: Asti, Piedmont, Italy
Blend: 100% Moscato Bianco
Tasting: Wednesday, December 21, 2011 - 4:00 - 7:00 p.m

“The story of “Ricossa Antica casa” is a story of loyalty to territory and tradition, a blend of resourcefulness, professionalism and ingenuity which transformed a small provincial distillery into a large international company.”[1]

The history of Italian wine goes back centuries.  Each region has wonderful wines to go with the local fare.  Some say that there are no wines in the world like Italian wines.  They are pretty special, for sure.  The fun thing about wine is the constant discovery.  Now you know why Richard and I love this industry so much.

The buzz over the past year or so is that Moscato (a.k.a. Mucsat) has become the new hot white grape variety.  We are seeing more and more of it in our marketplace all the time and in various price ranges.  It has a very distinctive fragrant aroma that is very pleasing to the senses.

This Ricossa Moscato D’Asti is described this way:  “Bursting with floral and citrus aromas, this semi-sweet wine, slightly sparkling, expresses flavors of peach and honey on the palate with a healthy dose of crisp acidity to balance the sweetness

Food Pairing:

Peaches Baked with Amaretti; Candied Fruit Biscotti

CSPC:                   743347
Winesday Price:

$15.29 (Includes Winesday 10% discount)

Regular Price:

$16.99

*Price correct at time of printing.  Price subject to change without notice

Rigal - The Original Malbec

Location: Cahors, France
Blend: 100% Malbec
Tasting: Wednesday, December 21, 2011 - 4:00 - 7:00 p.m.

Malbec… from France, not Argentina.   ”So many local names for the same grape… Auxerrois in Quercy and Cahors where it originates, but also Pressac, Noir de Pressac or Gros Noir, Cot in the Loire Valley and Malbec in Bordeaux.  Malbec has been grown in France for over 800 years.”[2]

We have had the pleasure of sampling French Malbec on Winesday previously.  However, this Rigal was a new find for us this fall.   It was featured at ‘French Fling’ in October of this year.  (If you like French wines, or want to discover French wines, mark it on your calendar for next fall.  The date will be announced in the spring.)

“RIGAL is located in the Lot valley in the heart of South West France, and its roots have been in the town of Cahors since 1755.

For more than 250 years, this historical company has developed its expertise, assuring tradition, authenticity and quality for a range of wines from Cahors and the South West.”

What does Rigal have to say about the wine?  “Flavours of red fruit and spices plus a full body.  It is well-balanced and smooth with just a touch of vanilla.”

CSPC:                   284026
Winesday Price:

$11.93 (Includes Winesday 10% discount)

Regular Price:

$13.25

*Price correct at time of printing.  Price subject to change without notice

St. Rémy à la Crème

Location: France
Type: Cream Liqueur - Brandy Based
Tasting: Wednesday, December 21, 2011 - 4:00 - 7:00 p.m

This product comes with a warning… once you try it you will be hooked!!  That is a summary of what people have been saying over the past couple of months.  The first ingredient is cream.  Remember, at this time of year there are no calories.  Here our thinking on that matter.  Take the bottle and turn it upside down.  The shape looks like an ‘O’ or ‘zero’.  So if you have a fraction of zero, we figure it is minus calories.  We am going to go with that logic.  Who is with us?

So here we have a brandy-based liqueur.  We can’t remember the last time one was even available in Alberta.  The cream category has a great deal of representation, especially in the Irish Whiskey based section, but none with brandy.  Not here in Alberta, in any case.   The St. Rémy à la Crème is a brand new product from St. Rémy.  They could have released it anywhere in the world, but they chose Canada.

“St-Rémy is the world’s N°1 French Brandy made from prestigious French vineyards.  St-Rémy à la Crème is made from the subtle association of sweet cream elegantly combined  with the unique taste of St-Rémy French Brandy.  An original blend producing notes of rich caramel, creamy chocolate and exquisite nuts.  A unique design highlighting a cow in the flourishing grasslands.  Fresh and smooth, St-Rémy à la Crème is subtle and delectable”[3] This past weekend, one lady said that ‘the cow on the label looks very happy.  I bet she was sampling some of this liqueur.’

What is surprising about the reaction to this liqueur is the number of people who have commented that they weren’t big on brandy, but they really enjoy the liqueur’s unique flavour.

The most common question is:  “How do you drink this?”  It is great on ice.  Mix it up with some Cointreau (about 1 part Cointreau to 3 parts St. Rémy à la Crème.)  Coffee and Hot Chocolate work great as well.  Log on to the Facebook page for some great recipes.

CSPC:                   745709
Winesday Price:

$28.79 (Includes Winesday 10% discount)

Regular Price:

$31.99

*Price correct at time of printing.  Price subject to change without notice

Next week we are celebrating New Year’s Eve a little early. Come join us! We are staying in France for next week to enjoy some wine and liqueur.

[2] www.cahorsmalbec.com

[3] St. Remy