Style: American Stout
ABV: 6%
Presentation: Single 650 ml brown bottle
Brewery: Rogue Ales Brewery
Country: Newport, Oregon, U.S.A.

KANPAI! w/ Jeff Werstiuk

Believe it or not there are 6 different styles of stout, let alone stouts out there other than Guinness.  Although it’s sort of an umbrella term for craft stout variations produced within the U.S. the major separating factor that defines an American Stout is the quite noticeable inclusion of hops, usually the types with distinct citrus characteristics.  The result is a bold dark ale that remains intense from start to finish, while taking a 90 degree turn in direction about halfway through.  With Rogue’s Shakespeare Stout we have an exemplar of the style, I know this was the first time I ever tasted hops in a stout, with a bit of surprise at first.

This is a stout that can stand up to being served fairly chilled, while the roasted malt and citrus hops will mellow out and balance more as it warms.  The glassware for this one is dealer’s choice, although mug or pint glass will serve well.  You know the old tired stereotype of all stouts being black as heck and thick like motor oil?  This one does a fairly good job living up to that.  Jet black in appearance on the pour and impermeable to light, it also has a tall spongy tan head that will settle slowly, great retention.  Rising from that seemingly impenetrable darkness are aromas of dark chocolate and coffee, with citrus and dandelion greens from the hops.  A velvety, creamy mouthfeel delivers a dry bitter chocolate followed by roasted malts and coffee notes, finishing with that surprising herbal and citric finish.

What this stout screams out to be paired with are mussels and oysters.  Barbecue is a no-brainer, while smoked meats will be complimented and contrasted at the same time.  Dishes prepared with a prominent black bean sauce will shine, let alone a beef and black bean burrito accompanied with sharp cheddar or jack cheese.  Speaking of cheese, the earthier the better to pair up with this robust American Stout.  The recommendations found on the bottle from the brewery itself include beef and desserts.

The next steps in the cooler:

From This Brewery:
American Amber
Kell’s Irish Lager
Brutal Bitter
Chipotle Ale
Chocolate Stout
Dead Guy Ale
Double Dead Guy
Hazelnut Brown Nectar
Juniper Pale Ale
Mocha Porter
Morimoto Black Soba Ale
Shakespeare Stout
Summer Orange Honey Ale
Yellow Snow IPA
Santa’s Private Reserve
Younger’s Special Bitter
XS Imperial Porter
XS Imperial IPA
XS Imperial Red
XS Imperial Stout
XS Old Crustacean Barleywine
XS Younger’s Special Bitter

Other Stouts:
St-Ambroise Oatmeal Stout
Stir Stick Stout - Half Pints
Midnight Sun Espresso Stout - Yukon Brewing
Bête Noire - Paddock Wood

Lateral Steps:
Fullers London Porter
Road Dog Porter - Flying Dog
Coney Island Human Blockhead - Schmaltz Brewing

For The Adventurous:
Olde Deuteronomy - Alley Kat
Jewbelation 12 - He’Brew
Palo Santo Marron - Dogfish Head

Winery: Ironstone Vineyards
Vintage: 2008
Location: California, U.S.A.
Alcohol: 13%
Blend: Chardonnay, Sauvignon Blanc, Symphony, and Tempranillo
Tasting: Wednesday, February 24, 2010 - 4:00 - 7:00 p.m.

Ironstone Vineyards started with John Krautz in 1948 with only 12 acres of land.  Through the years, those 12 acres turned into 5,000 acres in both the Lodi (pronounced loüdai) region and the Sierra Foothills.  While growing the number of acres, John and his wife Gail gained a reputation for supplying premium grapes to wineries all over the world.  They became one of the top ten wine grape growers in California.  In 1988 the Krautz family then decided that they wanted to create wine of their own.  They brought on award-winning winemaker Steve Miller to launch Krautz Wines, which later became Ironstone Vineyards.

In 1989 on Gail’s family ranch in Murphy’s, California Ironstone’s Wine Aging Caverns were brought to life with dynamite, pick axes, shovels and a crew of miners.  These caverns were also the site of Ironstone’s first tasting room.  Many years into the future to present day and we are now looking at California’s largest winery entertainment complex.

The conditions to age wine are “ideal” inside the caverns.  The temperature is a steady 60 degrees Fahrenheit (15.5 degrees Celsius).  The humidity is 70%, thanks to the natural spring waterfall inside the caverns.  So the wine barrels don’t expand and contract, therefore no leaking wine and “the humidity minimizes evaporation”.

“The caverns hold a maximum of 1,500 French and American oak barrels, each holding sixty gallons of wine.”

“The beautiful wooden doors that grace the entrance to the caverns and the breezeway, as well as the tasting room, are made from 100-year-old redwood fermentation barrels from the Di-Augustini Winery in Plymouth, California, one of the oldest commercial operating wineries in the state.”

You know, our weather outside this week almost seems like we might have (dare I say)… an early spring.  Now I hope we didn’t jinx anything by saying that (cross those fingers).  In keeping with this lovely sunshine and the beautiful temperatures, we are going to taste a sunshine kind of wine from the sunshine state…California.  Ironstone Vineyards calls this wine “Xpression“.

It is a blend of some grapes we know (Chardonnay and Sauvignon Blanc), but there are also a couple that you may not be familiar with.

Tempranillo is a grape originally from Spain.  It is said to be Spains “noble grape”.  The grape itself is almost blue-black in colour.  On its own, it makes some very tasty wine indeed.

Around the same time that the Krautz family started their vineyards, The Symphony grape was developed by Dr. Olmo at the University of California, Davis Department of Viticulture and Enology. Dr. Olmo crossed a Muscat de Alexandria with a Grenache Gris and came up with this new grape, unique to California, which came to be known as Symphony.

So I bet you are wondering what happens when you mix a very dark grape, like Tempranillo, with the likes of light coloured grapes like Chardonnay, Sauvignon Blanc and Symphony.  Well, the skins of the dark Tempranillo grape are only in contact with the light coloured juice for a short period of time.  Just enough time to get that lovely Rose colour.  Then the skins are removed.

What do you get when you add all of these nice grapes together?  Well you get a nice semi-dry wine with flavours of strawberries and cherries with a little watermelon, peaches and even some citrus fruit.  Now doesn’t that sound yummy?

As this is a nice easy lighter style wine, it would be best to chill it prior to sampling.

Food pairing:

Spicy foods like Thai, Chinese and Indian; turkey; ham; fresh berries and some light cheeses.  Ironstone suggests:  “try it with a salad of bib lettuce and fresh grapes topped with Roquefort cheese for a light and refreshing meal.”

CSPC:         715576
Price:

$14.75* (Minus Winesday 10% discount)

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

Come by, have a chat and enjoy a sip.  See you on Wednesday, February 24, 2010.

Next week we are travelling to Australia.

Style:  Strong Belgian Pale Ale
ABV:  9%
Presentation:  single 750 ml caged and corked brown bottle
Brewery:  Brooklyn Brewery
Country:  Brooklyn, New York, U.S.A.

KANPAI! w/ Jeff Werstiuk

What’s not to like about a beer that cost around $300,000 in essential preparations?  Along with all the initial test batches this was the price tag for the new specialized bottling line and extra facilities required to produce the first of the Brooklyn Brewery’s line of unique limited edition beers.

The Brooklyn Local 1 is an ale that tends to start falling through the cracks when it comes to a definitive style, where the boundaries of specific guidelines tends to get even hazier than the actual appearance of the beer itself.  Not that there’s anything wrong with this, except for the uptight purists who get more than a little uneasy when confronted with things that land outside the box of convention.

Of course if every brewer decided to defy loosely based yet traditionally established criteria then a trip to the beer cooler would turn into a confusingly chaotic experience, even more than you may consider it now.  Still, it’s no problem to turn a blind eye, if not fully applaud when brewers choose to experiment and push the limits every once in a while.  In the case of Local 1 it’s more a matter of experimental finesse, blurring the lines between a few similar styles to create what brewmaster Garrett Oliver considers his showcase beer, and his brewery’s first attempt at a Belgian style.

The Brooklyn Brewery has officially released Local 1 under the guise of a Belgian-inspired Strong Golden Ale, however it also has the alcohol content and characteristics of a Belgian Tripel, and the brewmaster prefers to refer to it as a “Strong Saison”, the latter of which I tend to agree with most.  Confused?  Then let’s stop nitpicking over technical classifications and jargon, and confirm that this big bottle of beer is worth the fuss.

Speaking of which, the large classy brown bottle is specially made in Germany, and is thicker and sturdier than average beer bottles in order to accommodate the bottle conditioning of the live yeast introduced to it prior to corking.  As a matter of fact this beer is completely filtered of all yeast before bottling and is completely flat.  The subsequent carbonation is all thanks to the live yeast working their magic between the time that each bottle leaves the brewery and you uncork it.

Because of the large bottle format it makes Local 1 a great option for sharing.  If you choose to tackle it on your own you can pop it open as soon as you pull it from the fridge, and then see how the flavour reveals itself as it warms and you work your way down the bottle.  Although a bit of chill is desired and will benefit this particular beer, somewhere around cellar temperature will be the most enjoyable, so perhaps allow it to warm for about 20 minutes first.  I’ll confess I’ve sampled several bottles of this stuff since its been released, and practically any glass will do, however I’ve noticed that stemware tends to accentuate it a bit more, but even then take your pick:  anything from champagne flutes to a Belgian tulip glass, to whatever type of wine glass you have around (red or white varieties) is fine.  They help set a mood too, or add a touch of class if pairing with a meal.

Once the cork is popped this stuff pours out a cloudy marmalade hue, with a tall creamy white head that exhibits great retention, and settles to a dense sponge cake cap.  If you hadn’t started picking up on the aroma as soon as you opened the bottle then now is the time to be introduced to prominent citrus notes, such as lemon zest and clementine, along with some spicy warmth, honey sweetness, and a dry grainy character from the wheat.  Both the texture and the flavour are dry, with some complex citrus notes and mild spice, a bit of sweet tartness from the wheat, finishing with light floral and leafy hops.  When Local 1 was originally released it had more of a creamy smooth mouthfeel, but now that it’s had time to age there is more of an effervescent, spritzy carbonation to it, making it a good substitute for champagne at get-togethers and special occasions.

Here is an ale that begs for food pairing, I have no doubt it was developed with this in mind.  Nearly any pork dish you can fathom has just found a mate for life with local 1, from a fully dressed pulled pork sandwich to a glazed baked ham to your favourite Chinese take-out barbeque pork.  Thai food is also a great option full of complimentary flavours, while the crisp carbonation of the beer will hold up to any heat and spice.  For those with a dairy fetish, you’ll be in safe territory pairing with soft and tangy cheeses.  The Brooklyn Brewery website also recommends spicy seafood for a culinary companion.

The next steps in the cooler:

From This Brewery:
Brooklyner-Schneider Hopfen-Weisse
Brooklyn Black Chocolate Stout
Brooklyn Brown Ale
Brooklyn East India Pale Ale
Brooklyn Lager
Brooklyn Monster Ale
Brooklyner Weisse

In-Style:
Duvel
Delerium Tremens
Unibroue Don De Dieu
Kwak

Lateral Steps:
Le Merle - North Coast
Lindemans Gueuze Cuvée René
Westmalle Trappist Tripel
Tripel Karmeliet

For The Adventurous:
Petrus Oud Bruin
Duchesse De Bourgogne
Verhaeghe Echte Kriek
Liefmans Goudenband

Antu Ninquén Cabernet Sauvignon-Carmenère

Winery: MontGras - Antu Ninquén
Vintage: 2006
Location: Colchagua, Chile
Alcohol: 15%
Blend: 70% Cabernet Sauvignon, 30% Carmenère
Ageing: 15 Months - 27 % American Oak, 73% French Oak
Tasting: Wednesday, February 17, 2010 - 4:00 - 7:00 p.m.

The inspiration of Hernán Gras, along with the “entrepreneurial vision” of his brother Eduardo and the “pragmatic business view” of partner Cristián Hartwig, brought the vision of Viña MontGras (MontGras Winery) to life in 1993. This was the first project of MontGras Properties.

What does Chilean wine have to do with Canada?  Well, in this case, quite a bit. Andrea Ilabaca (Public Relations Director for MontGras Properties) said that Hernán Gras, President and Winemaker of MontGras “lived for over 20 years in Canada. Till this day, he considers Canada “home” and returns at least 3 to 5 times per year as one of his daughters lives there.” While living here, Hernán worked at Brights Winery in Ontario and in 1992, “he returned to Chile to make his dream come true with MontGras, and now, Ninquén, Intriga and Amaral.”

That isn’t where the Canadian connection ends, however.  Ms. Ilabaca explained that the winery was designed by Sandwell Engineering, which has an office in Niagra on the Lake, Ontario.

Antu Ninquén means “Sun of the Mountain“.  Ninquén was the first mountain vineyard planted in Chile.  It isn’t easy growing vines under these conditions, but they knew that with patience they would have wonderful wines as a result.  The vines become stressed (which is a good thing) and they produce lower yields of fruit, but the fruit is laden with flavour and colour.

My suggestion would be to decant this wine for about 60 minutes.  The colour is going to be first thing you notice.  It is a beautiful deep ruby red colour with a pleasing purple overtone.  Before you have your first sip, experience the wonderful aromas coming from your glass.  You will smell lots of black fruit… cherries, blackberries and dried plums.  A bit of spice will be evident along with some nice vanilla and even some nuts.

Now here comes that first sip.  The tannins are positively there.  There is that wonderful flavour that you had a hint of from the aromas.  Savour the flavour. This is just a very pleasant wine that you could enjoy on its own or with some delicious food.  It is no wonder that this wine has earned notice by some of the people in the know.  For example:

90 Points - (Wine Advocate, October 2008)
Silver Medal & Best In Class - (International Wine & Spirit Competition 2008, U.K.)
89 Points - Buying Guide - (Wine Enthusiast, November 2008)

Food Pairing:

rack of lamb; filet mignon; game and game birds; herb crusted beef (esp. rosemary, thyme).  Be adventurous and try it with some Gorgonzola cheese or aged cheddar.

Come by and enjoy this fine wine on Wednesday, February 17, 2010.

CSPC: 729783
Price:

$18.99* (Minus Winesday 10% discount)

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

Next week we are travelling to the United States of America.

Jason Foster

Last lesson we discussed the basics of hops and how they affect beer flavour and aroma - a crucial lesson for any aspiring beer drinker. However, it is the equivalent of learning the rules to football.  You can watch and know basically what is going on, but to really understand the game, you need to know the difference between Canadian and U.S. football. Same game, vastly different results.

It is the same way with hops. There are dozens of varieties of hops available, and each offers different characteristics. They all impart bitterness and hop flavour and aroma - but what exactly does that mean? The answer depends on which type of hop you are using.

The best way to understand the differences between hop varieties is to compare them to grapes. Certain grapes are better suited for certain climates and soils. As a result, certain regions naturally grow certain types of grapes.

Hops are similar. Traditionally, there were four major hop growing regions in the world, and, not surprisingly, each region’s plants had particular qualities. These hops offered different flavours and aromas to the region’s beer. In today’s globalized world region doesn’t matter anymore. A brewer can use any hop from anywhere in the world, and every variety can be grown in any region.

Many craft brewers tell their drinkers what type of hop was used in the beer. For most drinkers this is superfluous information, but if you understand hop varieties, it can tell you a lot about what to expect from the beer. So, let’s walk through the basic varieties.

If we look to England we find hops that are very floral and earthy. English hops have a soft aroma that reminds me of spring meadows and fields of clover. They are a delicate hop and are particularly well-suited in beers aiming for balance. Classic English hops include Goldings, Fuggles, Challenger and Target.

Over in Germany, they, too have rounded hop varieties, but with a different quality. German hops are also floral, but a little spicier. They are fuller and deeper in their aroma and bitterness. The difference can be subtle. Indeed, often brewers will swap English and German styles without most drinkers noticing it. For German hops, look for Spalt, Hallertauer, Perle or Tettnanger.

Bohemia, now in Czech Republic, has the most unique, and possibly most appealing, hop - Saaz. It is related to German hops, but offers a crisper, grassy profile. Its affect is sharp, but remains flowery. It is an enticing and extremely inviting hop.

As a group the hops mentioned so far are classified as “noble hops”, as they are older and more traditional in brewing. If we cross the ocean to the U.S. we enter a whole different world of hops. American hops are sharper and more assertive - much like their country of origin. They tend toward a more citrus and grassy characteristic, sometimes providing woodiness or pine to the profile. They are not as soft, offering an edgier bitterness and more pronounced flavour and aroma. Grapefruit and other citrus qualities often come through, as do resin and mint notes. The classic American hop is Cascade, but other types, such as Chinook, Northern Brewer, Centennial, Williamette and Columbus also exhibit American characteristics.

A few adjectives describing the different hops are woefully inadequate to the task of informing you of the difference between hop varieties. Your best bet is, as usual, a taste sampling. The beers I suggest below are each excellent examples of the four hop families.

For an English hop effect, I can think of no better than Fuller’s ESB. The rich, caramel malt is accented by a soft, floral hop aroma and bitterness that screams of London. For the German hop, turn to Warsteiner. While not the best lager you will ever taste, it does display German hops relatively well.

For a Saaz hop tribute, look no further than Pilsner-Urquell. It exemplifies this hop. There is a big, grassy hop nose in this beer that will teach anyone what Saaz is all about. The challenge is finding a fresh bottle that has not been light-struck.

There is no shortage of beers exhibiting American hops. Maybe try Anchor Liberty Ale or Dogfish Head 90-Minute IPA to get a strong sense of what cascade and other American hops taste like.

Once you learn the different varieties of hops, a whole new world of beer appreciation opens up to you. I regularly enjoy a game of “guess the hops” when I sip a newly found beer. Not only do hops provide a wide range of flavours to a beer, they can also tell you quite a bit about its origins.

Style: Hefeweizen
ABV: 5.3%
Presentation: Single 500 ml brown bottle
also available in 12-packs
Brewery: Erdinger Weissbräu
Country: Germany

KANPAI! w/ Jeff Werstiuk

The tradition of what we now know as modern wheat beers dates back to the 15^th century in Germany.  One misconception is that it is brewed completely with wheat malt, which in reality would produce a beer a bit too tart and acidic for most people’s palates.  Usually there’s at least 50% wheat used in the malt bill, the remainder of which is rounded out by good ‘ol barley.  This provides the best of both worlds:  the wheat offering a quenching citrus acidity, also more body and a tall, full head, whereas the remaining barley acts to soften up the potentially harsh edges.  On its own this combination serves up a quaint, inoffensive brew, yet what in reality it’s doing is functioning as a fairly neutral backdrop for the real superstar of this style….the yeast!  This specially developed top fermenting yeast has its own special flavour and aroma signature, each brewery eventually cultivating their own version of it, yet for the most to varying degrees expect notes of banana and clove, and at times some nuttiness and even bubblegum (old school style bubblegum that is).

With the unfiltered addition of this yeast it brings us to the topic of appearances.  And some linguistics.  In German “hefe” means yeast, while “weiss” is white and “weizen” is the word for wheat.  Any wheat ale with the word hefe on the label means it’ll be at least somewhat cloudy in appearance.  Weizen is a given, while weiss denotes that it’ll be a lighter variety, as opposed to a dunkel (”dark” in German”) which will have sweeter, caramelized and toasty flavours too.

Regarding Erdinger specifically, it’s been brewed in the town of Erding, Germany since 1886, and is disputed to be the largest producer of Weissbier in that country, and arguably on a global scale as well.

Now when it comes to hefeweizens, they actually do have their own specific glassware.  Similar to a lager glass yet larger in proportion, these glasses stand nearly a foot tall in height, narrow and skinny from the base up, and mushrooming at the top in a rounded, fluted finish.  This way it accentuates the quenching aspects in the flavour while leaving enough room around the lip to accommodate the trademark tall billowing head and highlight the aromatics from the yeast all at the same time.  In a pinch a pint glass will suffice.  You also don’t want to serve this Erdinger Weissbier ice cold, however slightly chilled is getting on the right track.  As it warms all that goodness from the special yeast will bouquet out in the aroma, adding to the overall experience.

Be prepared for a fairly vigorous pour, that extra yeast in the bottle means there’s a healthy amount of carbonation, and chances are you won’t be able to empty the whole bottle in one pour.  This isn’t a bad thing either, I’ll explain shortly.  There should be a tall billowing fluffy white head on the pour that may get a bit out of control.  This is normal.  Let it settle and pour again.  Once you’re down to the final inch or two of beer left in the bottle give it a gentle swirl before pouring the remainder into the glass, thus blending in the last of the yeast to add to the flavour.  Not only that but this yeast is also loaded with vitamins, especially B-Complex.  The appearance of this wheat beer itself is a cloudy pale gold in appearance, which turns to a cloudy straw when held to light.  On to the good stuff, the aroma should offer up some sweet grains and tart wheat, light spice and citrus, along with some clove warmth.  A few sips will reveal a flavour that starts out clean, builds with a bready and slightly tart malt, with a light quenching zip of citrus on the finish, and subtle candied banana throughout.  The texture of the mouthfeel is on the lighter side of medium-bodied with enough carbonation to keep it quenching and clean on the finish.

This is a wheat beer that can multi-task.  Great on its own for patio sessions in hot weather, or accompanying a meal.  Of course German cuisine comes up first to serve this with, after all they’ve been cultivated side by side for centuries.  If you’ve been searching for something that will actually go along with Chinese food, then look no further.  Plus this wheat beer is a knock-out with the subtle, earthy flavours of Mediterranean dishes.  If you decide that this is a style to your liking a good idea would be to invest in the proper weizen glasses, Erdinger even has a gift pack that comes with one.

The next steps in the cooler:

Also From This Brewery:
Erdinger Dunkel
Erdinger Alkoholfrei

In-Style:
Paulaner Hefe-Weissbier
Hacker-Pschorr Hefe Weisse
König Ludwig Weiss
Ayinger Bräu Weisse

Lateral Steps:
Duvel
Affligem Blond
Hoegaarden
Blanche De Chambly - Unibroue

For The Adventurous:
Aventinus
Chimay Blue
Orval

Winery: Sokol Blosser
Location: Oregon, U.S.A.
Alcohol: 12%
Blend: 9 varietals (Evolution); Pinot Noir, Syrah &
Zinfandel (Meditrina)
Tasting: Wednesday, February 10, 2010 - 4:00 - 7:00 p.m.

How do you spell fun?  We spell it S-o-k-o-l B-l-o-s-s-e-r.  You probably think we are a few bricks short of a load, but you will see what we mean once you read the following info and come by and enjoy the wines on Wednesday.

Sokol Blosser Winery was started by Susan and Bill Sokol Blosser in 1971.  They have taken a forward thinking approach to the land, the winery and the wine.  Not only were they USDA Certified Organic in 2005, LEEDS certified and are Salmon Safe, but they make some pretty fantastic wines.  The two we are talking about and tasting are the “whimsical” Evolution and Meditrina.  Most wines have a vintage on the label (2005, 1994 etc.).  Evolution and Meditrina are a little different.  They have “Editions”.  Evolution is on its “Lucky” Edition (13… but it doesn’t use that number anywhere on the label, only the word “lucky”), and the latest Meditrina is the 6^th Edition.

Evolution was first introduced 13 years ago.  The “fan base” for Evolution is all over North America and Europe.  Why are so many people enjoying this wine?  It has character.  Sokol Blosser Winery states that it wanted to “kick the wine world up a notch or two.”   This is a splendid wine, and not like any other white wine you have sipped.  The blend is a wonderful “merge” of:  Pinot Gris, Muller Thurgau, White Riesling, Semillon, Muscat Canelli, Gewurztraminer, Pinot Blanc, Chardonnay and Sylvaner.  Yes… you read it correctly - 9 different varietals.

Sokol Blosser has stated “It was with great intention that we created this off-dry, somewhat tropical wine with a crisp finish to be enjoyed year round.”  When Richard and I have tasted this wine previously there have been a number of interesting comments, but none more interesting than from a couple of ‘I only drink red wine’ customers.  One person said ‘you know I don’t drink whites, because there isn’t much to them.  This isn’t like any white I have ever tried.  There is something to it.’  Another customer commented ‘I thought white wines had no depth to them.  That was before I tried this wine.  There is a ton of flavour here.  This is a white wine I will drink.’

Food pairings for Evolution:

Thai, Chinese, Indian, Mexican, Caribbean, and Spanish food (the blend of the spices used in these foods matches so beautifully with this wine); seafood, poultry dishes.

The first thing you will notice about Meditrina is the label.  It is a standout red label with a white stylized “M”.  As you look closer, you will notice an outline of a female.  This profile is of Meditrina, the Roman Goddess of wine.  The label is an eye catcher for sure, but that is not where the ‘standout’ ends.

The wine is a blend of Pinot Noir, Syrah and Zinfandel.   Our first thought on this wine before we tasted it was… that is an interesting blend of red grapes.  We weren’t sure what to expect.  What we found was a wine with a lot of red fruit and red berries and a little bit of spice.  One of our first thoughts was - this is going to be very food friendly.  And we weren’t wrong.   Decant this wine for 30 - 60 minutes before drinking.  This will bring out some of the appealing flavours that that each of these grapes brings to the wine.

Food Pairings:

Pasta, pizza, grilled chicken, pork, fish and grilled fish (grilled salmon is very good with this wine).

Price:

Evolution $23.99* (Minus Winesday 10% discount)
Meditrina $23.50* (Minus Winesday 10% discount)

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

Style: American Strong Pale Ale
ABV: 9%
Presentation: Single 750 ml brown bottle coated with red enamel
Brewery: Rogue Ales Brewery
Country: Newport, Oregon, U.S.A.

KANPAI! w/ Jeff Werstiuk

For those of you already familiar with Rogue’s best selling and most widely reviewed Maibock, Dead Guy Ale, here is a souped up version that will knock your socks off.  Regarding the rest of you who are unfamiliar with either, please save yourself the hassle and remain barefooted, and perhaps best return to a seated position as well.  Don’t anticipate to be completely overwhelmed, but please be forewarned that you are about to enter Flavour Country here.

As mentioned above, while its predecessor of Dead Guy Ale is more of a Maibock style that is a rich fuller-bodied lager, Double Dead Guy seems to fall through the cracks a bit.  While the most logical step would be to categorize it as a Doppelbock, a double strength Bock, it fails to fit into any semblance of what that particular style traditionally is.  We enter a bit a grey zone that is simply a stronger, more intense version of Dead Guy that seems to go off in its own direction and heads off the map.  I like that, it helps the Rogue brewery live up to its namesake and delve into new territory without any apology.  So come on pilgrim, let’s explore!

First of all this mysterious ale comes in an attractive red enamel-coated bottle, a pair of skull and crossbones up near the shoulder of it.  There’s no true proper glassware to prescribe for this wayward style, although I’d recommend something with a wider rim, be it stemware or a mug.  I would suggest allowing it to warm a bit however, there’s a fair share of bounty to discover that would be otherwise muted by serving it chilled.  This stuff is a bit of an investment so there’s no point in cutting yourself short of the full experience.  Now it’s time to check out what lies inside…..

Springing from the bottle will be a rich hazed rustic copper beer, capped by a dense chunky off-white head, with an aromatic symphony starting with chewy caramel, then toasty, bready, honey malt sweetness, faint alcohol, and earthy, spicy, citrusy hops.  There’s definitely a lot going on here, and we’re just getting started.  The flavour rolls in like waves, something new surfacing and crashing on the shores of the palate almost with every sip.  Malty billows of thick chewy caramel, bready toasted notes, oats and honey sweetness, equally blended with floral, herbal, spicy and citrus hops, almost more going on than can be easily broken down into a linear description.  As strong of a backbone that the malt provides, it seems the hops tend to overwhelm it at times in a friendly, tasty tug-of-war, which in the end leaves you the real winner every single time.  Delivering this whole epic adventure is a full, yet smooth and creamy mouthfeel;  a bit sticky and oily near the finish as the malt and hops still battle for the upper hand even in the texture, although in the end the finish remains dry.

The Rogue brewery recommends pairing this robust ale with pork or hot and spicy dishes, and I can’t argue that.  I must admit that this particular beer has stumped me a bit for matching with food.  It’s intense and diverse enough in flavour that it almost puts the drinker into a position of trying to decide by process of elimination what it won’t overwhelm or create a cacophony of extreme contrasts.  So think intense when matching with foods such as chili based dishes, robust lamb or game, barbecue that is slathered in sauce such as ribs, or even pesto or garlic focused pasta dishes.  When it comes to comfort food forget burgers or pizza, this Double Dead Guy Ale is chomping at the bit to go head to head with a plate of Buffalo wings.  After taking the journey that this bottle has to offer, it might not be such a bad idea to grab a bite with it, or at least pack a lunch, as you never know where it’ll lead you or where you may end up.

The next steps in the cooler:

Other Rogue Double Ales:
XS Imperial Porter
XS Imperial IPA
XS Imperial Red
XS Imperial Stout
XS Old Crustacean Barleywine
XS Younger’s Special Bitter

Lateral Steps:
Lagunitas Imperial Red
Hitachino Nest XH
He’Brew Rejewvenator
Palo Santo Marron - Dogfish Head

For The Adventurous:
St. Bernardus Abt 12
La Trappe Quadrupel - Koningshoeven
Old Fisherman’s Ale - Pannepot
Rogue Chipotle Ale

Welcome to the first edition of Sherbrooke Sips with R & R (otherwise known as Rosanne and Richard).  Every week we will write about some tasty wines and a few spirits, as well.  We want you to not just have a glass and learn a little along the way, but we want you to have fun.  Yes, there will be a tad of technical speak, but only a tad.

Now, if you could only read about the wines well, that would be no fun.  You will actually get to taste the wines.  No, not virtually… in the flesh.  The wine that we write about this week will be available at Sherbrooke Liquor on Wednesday, February 3 from 4:00 to 7:00 PM for you to come by and have a sip.  So every Wednesday afternoon come by and have a chat with either Richard or myself and have a sip of the featured product.  You never know, you might find a new favourite or two.

Okay, so here we go…

For our first week we are travelling to one of the hot New World wine countries… Argentina.  Over the past couple of years, we have seen an influx of Argentinean wines.  There has been a wonderful selection of Syrah, Malbec, Torrontes, to name just a few.  We decided for our first wine we would sample a Syrah.  Luigi Bosca Syrah Reserva 2006.  This particular vintage from Luigi Bosca was given 90 points by Wine Spectator Magazine.

Luigi Bosca Wines are the pride of a fourth generation family owned winery in Mendoza, Argentina.  The Arizu family planted their first vines almost one hundred and ten years ago.  They have been on the forefront of cutting technology ever since.

The Arizu family has adopted some of the “most beneficial Principles” of Biodynamics.  What is Biodynamics?  “Biodynamic agriculture is a method of organic farming with homeopathic composts that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants, animals as a self-nourishing system without external inputs insofar as this is possible given the loss of nutrients due to the export of food.”  (Source - Wikipedia)

For example:  They grow olive and chestnut trees so the vines are part of a bigger system and they “co-exist” and are “harnessed by other species”.  That is just a very small part, but it will show you that they care about taking care of the vines and all that surrounds them.

Now, on to the wine…

This 2006 Syrah has been aged in oak for nine months.  Six of those months were in French oak and three months in American oak.  The winery recommends that if you plan to cellar the wine, a maximum of eight years would be optimal.  Having said that, that doesn’t mean the wine cannot be enjoyed now, because it positively can be savoured right away.  We know this, as we certainly have enjoyed a glass or two (okay maybe three) on more than one occasion.

When you pour the wine, you will notice the deep rich purple colour.  This will give you an insight into the aromas and the taste of the wine to come.

Some of the wonderful aromas you will notice will be black plum, black currant and laurel (bay).  You may even notice a hint of chocolate and a bit of spice.  As soon as you taste this wine, you will notice what a massive wine it is.  The tannins are very firm and you will detect that spice right away, along with lots of black fruit.

Food pairings…

If you like red meat, you will be pleased that this big Syrah will work with many different manners of cooking beef.  Whether you roast, BBQ (steaks or burgers) or stew the beef, you can’t go wrong.  Maybe try the Syrah with grilled sausages, ribs or even some chili (Superbowl Sunday is just days away, after all.)

For those of you who are partial to venison, you might enjoy the Syrah with that too!

Now we can’t forget cheese.  Pair it up with a few favourites.   Experience it with some hard cheeses like aged cheddar (2, 4 or 6 year old), or parmesan.

Well, that is it for our first wine.  I hope you enjoyed reading about it.  I am sure our English professors are cringing when they see our sentence structure and dangling participles, but hopefully you won’t grade us on that.

Now.. come by and try Wednesday, February 3 from 4 - 7.

Next week we will be off to Oregon.