You have heard us say “Washington = Merlot” many times before.  We have a feeling that that saying may soon become “Washington = Charles Smith”.   The man and his wineries have been getting an incredible amount of press over the past few years.  From The Wine Advocate to Wine Spectator, there doesn’t seem to be any stopping this train.  If you met the man, you would be overwhelmed by his passion for winemaking.  It shows through in every fiber of his being.  It isn’t fraught with stuffiness, but just plain love of the stuff.  Richard and I wrote about Charles last year highlighting his Kung Foo Girl Riesling and Boom Boom Syrah

We recently had the delight of meeting Charles and his beautiful wife, Ginevra, when they visited Edmonton in October of this year.  We had the pleasure of enjoying dinner with them and about 25+ people.  Even with that many people, it was quite an intimate dinner.   Winter, the wine agent representative in Edmonton, told us that Charles wanted to make the dinner like a family event.  No plating food ahead of time.  He wanted all the food to come out in serving dishes and people could pass the dishes around the table just like at a big family dinner.  She said that he wanted to get people to chat and get to know each other.  Well, that we did.  And it was a blast!

Charles referred to the first couple of wines we enjoyed that evening like country wines.  ‘These are the type of wines like if you were in Tuscany and you asked for the local wine and they poured you a glass, this would be it.’  ‘There is no need to swirl it and sniff it, just drink it.’

If we were to describe Charles in a few words, we would say he is a ‘take me as I am’ kind of guy.  No fuss no muss.  We gotta say, that is great and truly refreshing.   Hey Charles!  Love the curly hair, man.  Of course, I am partial to curls myself.

The Velvet Devil

Winery: Charles Smith Wines
Location: Mattawa, Washington, U.S.A.
Blend: 2009: 90.6% Merlot, 9.4% Cabernet Sauvignon
          2010: 91% Merlot, 9% Cabernet Sauvignon
Tasting: Wednesday, November 23, 2011 - 4:00 - 7:00 p.m

Merlot.  People either love it or don’t.  Well, we love it.  It is a tough grape to describe because there is so much to it.  There is a lot of red fruit like:  raspberry and strawberry to name two.  Then there is the black fruit like:  black cherry, blackcurrant, plums and damsons.  On top of that there is the fig and prune plus chocolate.  You hear it being described as having ‘velvety’ tannins, as well.  Now there are many more descriptors that people will get out of Merlot, but that will give you an idea.

Love love love the name of this wine.  We always tell people that when you are enjoying a really nice Merlot you should have the same sensation as the touch of soft velvet on your fingertips.  Why call it “The Velvet Devil”?  Charles says “It makes Merlot sound sexy… because it is!”

He describes the 2009 like this:

“PURE VELVET! Milk chocolate, wild blackberry, baking spice, rose oil…beautifully perfumed Washington in a glass….Velvet Devil? HELL YEAH!”

What about the 2010?

“Classic Merlot aromas of dark cherries, cedar, pip tobacco. Anise, stone and cherry blossoms. Yeah, believe it! Naughty and nice, a true Velvet Devil.”

People think we are nuts when we tell them that one vintage is different than the next.  Yes, it is true that the basics are the same, but the expression… wait a minute, that “expression” bit sounds stuffy, and Charles is far from stuffy.  Let’s just say this:  Every year the wine is going to be a bit different, which is good, because if every year they were exactly the same it would be no fun.  We know you will enjoy each one.  If you don’t believe me, just try them.  You’ll see.

CSPC:                   735856
Winesday Price:

$20.25 (Includes Winesday 10% discount.)

Regular Price:

$22.50

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

Winery: Charles & Charles
Location: Washington
Blend: 2009 & 2010: 51% Cabernet Sauvignon, 49% Syrah
Tasting: Wednesday, November 23, 2011 - 4:00 - 7:00 p.m.

Charles & Charles is “a collaboration founded in 2008 between Food & Wine Magazine 2009 Winemaker of the year, Charles Smith (K Vintners, Charles Smith Wines) and Charles Bieler (Three Thieves, BIELER Pere et Fils, Sombra mezcal). The label is an abstract play on the American Flag done by the well loved and historic Nashville, TN poster shop, Hatch Show Print.”  They produce only two wines:  Charles & Charles Rosé, and the Charles & Charles Red

Just to let you know, Richard and I were two of those people who were swirling and sniffing this wine.  We know Charles said to ‘just drink it’, but we couldn’t help it.  It smells incredible.  We knew as soon as we tried it that we would have to include in our Winesday for you.

They describe the 2010 like this:

The wine is still loaded with black fruit lead by currants, violets and blackberry with rich, toasty mocha aromas - all of which carry through to the palate.  A portion of the syrah was whole cluster fermented which adds to the dark brambly flavors.”

CSPC:                   738576
Winesday Price:

$16.65 (Includes Winesday 10% discount.)

Regular Price:

$18.50

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

Next week we are hitting Australia and the U.S.A.

The Robertson Winery was named after the town of Robertson located in the Western Cape, South Africa.  The town itself was named after Dr. William Robertson, a minister from Scotland who arrived in the region in 1822.  In honour of Dr. Robertson’s work that he had done in the region, the members of the community named the new town after him.

The family that makes this winery so successful is actually a group of 35 families who are growers in the area and who are responsible for farming over 2400 hectares.  There are some who are the 7^th generation grape-growers.

Bowen Botha is the Cellar Master and General Manager.  Bowen’s belief is that if you want a particular style of wine, then you need to plant the grapes in the vineyard that is going to give you that style.  There is a great team of winemakers who work with Bowen to bring their expression of wine to us.  Jacques Roux is the Specialist Winemaker.  Lolly Louwrens is the Head Winemaker and Red Winemaker.  Francois Weich is responsible for the white winemaking.

Talking about whites, let get started on this Sauvignon Blanc

Location:Robertson Winery, South Africa
Blend: 100% Sauvignon Blanc
Tasting: Wednesday, November 16, 2011 - 4:00 - 7:00 p.m

The Robertson Winery makes this wine young and fresh with some nice acidity.  They make the wine for you to enjoy at a young age.  Well, not that you need to be a babes in the woods, just the wine.  They would like you to taste the wine at its best and they recommend that it be consumed within a year of vintage.

WINEMAKER’S COMMENT

Full-bodied with powerful varietal flavours of bell-pepper, green apple and freshly cut grass. Good structure with lovely balancing acidity.

Food Pairing:

Asparagus Crab Salad; Grilled Lemon Bay Shrimp

CSPC:     444968
Price:

$11.50 (Minus Winesday 10% discount.)

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

Location: Robertson Winery, South Africa
Blend: 100% Shiraz
Tasting: Wednesday, November 16, 2011 - 4:00 - 7:00 p.m.

Everyone thinks that Shiraz is Shiraz.  Well, not exactly.  We live in a province known for its farming communities.  We know that certain parts of the province produce very distinctive corn, carrot, barley or wheat.  Grapes are a farmed, as well.  They too are going to pick up different things in different soils and they will be affected by the climate in the area and so on.  The Shiraz you have in South Africa will be somewhat different than that of the Rhône, British Columbia, Barrosa or California.  That is a good thing, because if they all tasted the same, it wouldn’t be any fun for you and I to consume.

Like its sister wine above, this is made to enjoy at a young age, as well.  They do suggest you have this as a sipper within 2 years.

WINEMAKER’S COMMENT

This full-bodied wine shows freshly crushed black pepper aromas with hints of cinnamon and cloves on the nose with lots of brambly red berry fruit, rich mulberry and well integrated vanilla tones.

Food Pairing:

Steak House Beef Ribs with Stout Barbecue Sauce; Grilled Sausage, Pepper and Bocconcini Pasta Salad

CSPC:     586149
Price:

$11.50 (Minus Winesday 10% discount.)

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

Winery: Barista Wine
Location: Western Cape, South Africa
Blend: 100% Pinotage
Tasting: Wednesday, November 16, 2011 - 4:00 - 7:00 p.m

“An exciting new brand from Bertus “Starbucks” Fourie, is the crème of Pinotage blends from South Africa.  As the winemaker who created the coffee Pinotage style in South Africa, Bertus felt that this Pinotage blend was his best ever, and deemed it appropriate to name the brand Barista, being the title of someonewho has an exceptional level of skill in making espresso.”[1]

The Pinotage grape was created in 1925 by Professor Perold at Stellenbosch University by crossing the Pinot Noir and Cinsaut grape varieties.  This grape has almost become the fabric of the South African wine industry.  It positively makes some very distinctive wines that are not to be missed.  You have to come by and try this one.

TASTING NOTE

A burst of intense, rich coffee and chocolate aromas with ripe nuances of mulberry, plum and Maraschino cherries.

Food Pairing:

Coffee Crusted Beef Tenderloin; Grilled Sirloin with a Coffee Bean-Peppercorn Crust

CSPC:     11106
Price:

$15.50 (Minus Winesday 10% discount.)

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

Next week we are visiting Charles Smith in Washington.

The Zuccardi family moved to the Mendoza region some years prior to 1950.  In 1963 Alberto Zuccardi planted his first vineyard in Maipú to show other regional farmers how the irrigation system he designed worked and how it would benefit the agricultural industry.  Little did he know what he would be starting!

In 1976 Alberto’s son, José Alberto, joined the family business.  Not too many years later the brand ‘Santa Julia‘ was born.  The brand was named after José’s only daughter, Julia.  Sebastián, José’s oldest son, and Miguel, his youngest son became involved in the Zuccardi family business in the past decade.  Each is responsible for different parts of the company.  Sebastián is in charge of the estates in the Uco Valley, which produces some of Zuccardi’s top wines.  Miguel has the responsibility of taking care of the Zuccardi family interest in high quality olive oil production.  (all pictured above right)

A visitor’s centre and restaurant was opened in 2001 with daughter Julia (pictured left) taking the reigns.

“From the very beginning, we focused on the achievement of four goals:  Producing the highest quality wines; keeping a constant innovation capacity; working in full harmony with the environment; and being useful to the community we live in”[1]

The Santa Julia vineyards produce Malbec, Cabernet Sauvignon and Chardonnay along with Viognier, Pinot Grigio and Tempranillo.  The man behind turning these grapes into vino is winemaker Rodolfo Montenegro.  2011 marks Rodolfo’s 30^th anniversary with the winery.  For 15 years he also taught at the Don Bosco Faculty of Enology.

Santa Julia Viognier

For some, the big oaky Chardonnays of old were losing their shine and those people were looking for something with more body but they wanted to nix the 2×4.  Others who enjoyed the lovely Pinot Grigio or Sauvignon Blanc were looking for a wine that was a little more substantial but not Chardonnay (poor ol’ Chardonnay).    In came Viognier.  A number of years ago we heard many times that, in Australia, Viognier was going to be the big white like Shiraz was the big red.  It never really happened in Australia.  Viognier, however, can be found all around the world.  When talking about Viognier most think of the Rhône.  In particular, Condrieu.  However, Viognier may be found from the Cape in South Africa to Australia, France, Greece, Italy, Spain, Chile, Argentina, U.S.A, Bulgaria, New Zealand, Japan and Canada.  The grape works well blending with other varieties and is quite capable of standing on its own. [2] Today the soil where our grapes have grown is in Argentina.

Winery: Familia Zuccardi / Santa Julia Winery
Location: Santa Rosa Vineyards, Mendoza, Argentina
Blend: 100% Viognier
Tasting: Wednesday, November 9, 2011 - 4:00 - 7:00 p.m

The grapes for this wine are from the Santa Rosa Vineyard in Mendoza.  The grapes were all hand-picked during the last two weeks of March 2010.

“Santa Julia is one of the most dynamic trademarks which best interpret the new trends in consumer′s preferences.  As a winemaker, I was able to begin this transformation having the support of this Winery′s strategic pillars: innovation and a constant search for product excellence”, says Rodolfo.[3]

Notes from the winemaker:

Colour: A greenish yellow of medium intensity with silver gleams.

Aroma: Very varietal character, fine, intense and complex. Notes of tropical fruits combined with flowers and ripe fruits: roses, peaches, green apples, pears and bananas.

Flavour:Rounded, balanced, fresh and wide in the mid palate. Touches of citrus - orange peel. A long and complete finish.

Food Pairing:

Thai Green Curry with Seafood ; Quick Roast Chicken and Root Vegetables

CSPC:     612317
Price:

$12.99 (Minus Winesday 10% discount.)

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

Winery: Familia Zuccardi / Santa Julia Winery
Vintage: 2009
Location: Mendoza, Argentina
Blend: 50% Cabernet Sauvignon, 40% Malbec 10% Syrah
Tasting: Wednesday, November 9, 2011 - 4:00 - 7:00 p.m.

“Familia Zuccardi really is all about family, first and foremost. It is not unusual to find a second or even a third generation member of the same family working at the Zuccardi estate. Many investments have been made to ensure that the people who live and work on our estate get the very best care, education and remuneration for their dedication.”[4]

The family states emphatically their commitment to organic production in their vineyards.  Just over 35% of their vineyards have been certified organic.  They believe in energy conservation.  Solar power is gradually rolling out throughout the entire operation.  When they do need to fertilize, they only use “green fertilizers”.  They make their own organic compost consisting of grape skins and pips (seeds) plus goat manure.  They plant vetch and barley to help bring nitrogen back into the soil.  The boxes used to ship their wine are made from recycled material.  The Zuccardi family is also involved with protecting “native birds and wildlife” to “maintain a balance with nature.”[5]

The grapes for this wine were sourced from three vineyards.  The Cabernet Sauvignon was grown in the La Consulta Vineyards.  The Malbec came from the Agrelo Vineyards.  The Syrah grapes were cultivated in the Santa Rosa Vineyards.  Each vineyard’s grapes bring unique qualities to the Santa Julia Magna Corte.

In the winemaker’s words:

Colour: Deep red violet with blue hues.

Aroma: Black and red fruits (moor, cherry and plum) mixed with aromas due to age in barrels such as vanilla, tobacco and chocolate.

Flavour: Silky entry with soft and balanced tannins well mixed with black fruit flavours.  Well balanced, great and long finish.

Food Pairing:

Roast Leg of Lamb with Red Wine Jus;  Braised Beef and Mushrooms

CSPC:     743212
Price:

$19.99 (Minus Winesday 10% discount.)

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

Our next country has been on our list to visit for quite a while.  The wines of South Africa will be discovered on November 16^th.  Come join us.

[2] Grapes & Wines by Oz Clarke and  Margaret Rand

[3] www.familiazuccardi.com.ar

[4] www.santajulia.com.ar

[5] www.santajulia.com.ar

Wha-cha at by’?  Newfoundland and Labrador… otherwise known as my home sweet home.  Richard is an honourary NL’er, because he married me.  No, there was no kissin’ a cod or a puffin’s arse involved (Okay by’s.  No bloody jokes here, okay?) I guess there has to be an upside when you marry someone a little off the wall.  I have lived in Alberta for some 25 years now, but as anyone will tell you, when you are ‘from’ somewhere else, ‘home is always home’.   My home town is St. John’s (click play)

Okay, so let’s get one thing straight ‘the rock’, as it is affectionately called, is not all rock.  Although, ‘tis true that there are miles and miles of rocky shorelines, we also have sandy beaches, scads of freshwater lakes (good for troutin’ and havin’ a wee dip), codfish (although not too much lately), wild berries galore like blueberries, partridgeberries (a.k.a. lingonberries) bakeapples (a.k.a cloudberries) and tons more (we make wine out of those berries).  We have smiles and laughs galore along with a wicked sense of humour.  Scenery… the most amazing scenery.  Did I mention moose?  Holy cow have we got moose.  If my memory serves me correctly I believe there is just shy of 510,000 people and 100,000 moose.  Now I could be off a smidge or two.  Oh Rex Murphy!  Did you know this beguiling brilliant whit is a native of NL? Allan Hawco.  Do you know who Allan is?  Allan is the co-creator of The Republic of Doyle on CBC.  (Season 3 is coming up in January 2012)  It is a great show and shoudn’t be missed.       Like all who are proud of their homes, I could go on and on and for those of you who know me really well, you know I am not kidding.  As I say quite often, ‘I could talk the paint off the wall’.  Richard is always wondering if there is an ‘off’ button… just kidding.

Now I am going to bring up cod (known in Newfoundland simply as ‘fish’).  What in heaven’s name does cod have to do with rum?  Quite a lot, actually.  If it wasn’t for the abundance of cod way back when, there wouldn’t have been any trading done for the ol’ black rum.  Let’s get on with it.

WHAT IS RUM, ANYWAY?

It all starts with sugar cane, which itself has a storied history.   Sugar cane is often associated with Brazil, Barbados, Jamaica, Demerara Guyana, Dominican Republic, Puerto Rico, India, Asia and many other beautiful places.   It has been said that Christopher Columbus brought sugar cane to the Caribbean islands during his second visit to the Americas.  It became a very important part of the economy for the islands, and for many it still is today.  Sugar was so important in Europe centuries ago, that at one time almost one-third of the economy was based on the product.  Who says that sugar is not addictive!!!

Sugar cane is actually a type of perennial grass.  It needs a temperate or tropical type of climate to thrive.  Once the sugar cane reaches 10 - 12 feet in height, it is cut (manually or by machine) and then crushed to obtain the sugar cane juice.

Once the juice has been captured, it is fermented to make a sugar cane wine that is called ‘vesou’.  When the fermentation is completed, the ‘vesou’ is distilled.  Although most do not use this method, it is one of the practices in the French West Indies.  The rum made from this process is called ‘Rhum Agricole’.

The second manner of production is to cook the juice and reduce it down to syrup.  This syrup is also a sweetener, but may be fermented and distilled to produce rum.  The advantage to a distiller to use the syrup is that it gives the producer a number of the characteristics of the sugar cane juice, but the syrup may be used at different times of the year, not just at harvest time.

The final way is to turn the juice into sugar and molasses (molasses is a by-product of the sugar making process).    The sugar is sold as a sweetener and the molasses is used for making the rum.  Making rum from molasses is by far the most common method.

There are a lot of different types of rum are available.  There are:  Light (White), Amber (Gold), Dark, Aged, Spiced, Overproof and Flavoured.

Now you would think that with rum being such a popular spirit, it would probably have some kind of definition and regulations.  Unlike Scotch Whisky and Cognac, rum is as free as the wind and has no regulations stating what one can do or not do.

HOW RUM GOT ITS NAME

“One theory is that when cane juice is boiled under vacuum, sugar crystals are formed and separated from the residual molasses. This sucrose-rich brown syrup mixed with water eventually ferments and becomes diluted alcohol. The raw fiery alcohol, was said to ‘light a blaze’ and provoke unruly rumbustious behavior.”

“Another popular theory is that “rum” came from the genus name for sugar cane, Saccharum, a member of the Plume Grass family. However, various romantics propose that the name ‘rum’ is derived from the rumbullion, rumpus and rumbustion that were essential parts of the drinking experience. Either way, experts fail to agree on the origin of the word.”[1]

SCREECH

Producer: Newfoundland & Labrador Liquor Corp.
Location: St. John’s, Newfoundland & Labrador
Alcohol: 40%
Tasting: Wednesday, November 2, 2011 - 4:00 - 7:00 p.m.

Where did Screech come from?  Back in the 1700’s a few of da by’s sailed off to the Caribbean/West Indies with a boat load of salt cod which they would use to trade.  Amazingly, on their way back to Newfoundland they just happened to have numerous barrels of rum in their ballasts.  Strictly to offset weight issues on the boat I am sure.  No drinking was done (nudge nudge).   Back in those days, the rum was not the mild 40% that it is today.  The vapours coming out of the bottle were significantly higher than 80 proof and they stayed that way for many a year until the government got involved.   As they say on the Screech website until government took control of the liquor trade in the early 20^th century “the Jamaican rum that was eventually to be known as Screech was a mainstay of the traditional Newfoundland diet.”  Yes ‘diet’.  You read it right.  After all, what beverage goes hand in hand with Newfoundland better than rum?  Nothing.

Oh there is a lot to say about this rum.   The folklore about the name, for one.  It gets a bad rap, for two.  And… it is not swish, for three.  Let’s tackle this one by one.

The name:

Now if you know any Newfoundlanders you will know that they can tell a story or two … or three (or in my case ten).  Aside from our sense of humour, we are surely known for spinnin’ a yarn (Newfanese for ‘telling a story’).  The story about how Screech got its name goes something like this:  Screech may have continued indefinitely as a nameless rum except for the influx of American servicemen to Newfoundland during World War II.

As the story goes, the commanding officer of the first detachment was taking advantage of Newfoundland hospitality for the first time and was offered a drop of rum as an after dinner drink.”  Well after smacking back a bit of the rum this unholy scream came out of his body.  Many heard from miles around, so the legend goes.  An American Sargeant came to the door and wanted to know what the “ungodly screech” was.[2] Hence… well you can see where it is going from here.

I am not sure where the bad rap started, but I can tell you that Screech is a delicious rum.  Sure you can drink it straight, but it also makes a great rum for mixing and, of course, celebrating.  Don’t believe what you hear.  Come and try it for yourself.  You will see why it won a gold medal at the International Rum Festival in 2003 for ‘taste’.  You will be pleasantly surprised.

I cannot tell you how many times have I heard “no I don’t want to drink that swish.”  Well, it is not ‘swish’.  Now I am acquainted with swish, so I know the difference.  Swish is made from old rum (or other liquor) barrels.  There is always a wee bit of rum left over in the barrels and then you add hot water and let the barrel sit for a bit and then you bottle the liquor.  That is swish.  Screech is far from that, let me tell you.   Come down an’ ‘av a drop of da stuff, me son.  We’ll toast to your health and the health of everyone you know.

CSPC:     4622
Price:

$ 27.99 (Minus 10% Winesday discount)

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

Old Sam Demerara Rum

Producer: Newfoundland & Labrador Liquor Corp.
(for Edward Young & Co. of London & Liverpool, England)
Location: St. John’s, Newfoundland & Labrador
Alcohol: 40%
Tasting: Wednesday, November 2, 2011 - 4:00 - 7:00 p.m.

Old Sam.  Boy this rum brings back many a good memory for me.  When I first moved to Alberta I was not able to buy Old Sam.  I would get some from home, but when I would run out, I had a hard time finding a substitute.  My sister and I have a difference of opinion on which regular demerara rum is our favourite.  Mine is Old Sam and Mary Ellen’s is another one, which shall remain nameless.  Sorry sis.

Demerara rum is known for having a lot of flavour and that wonderful sweetness that sets it apart from others.  It is named after Demerara County and Demerara River in Guyana.  Have you ever seen Demerara Sugar or Demerara Style Sugar on the store shelves?  They are known for producing a high quality and high flavour sugar.  This rum is made from molasses, which is the byproduct of sugar.  And when you have molasses made from Demerara sugar, well, you know you have a winner.

This rum is made from a blend of rums where the youngest is quite young, but the oldest is as old as 25 years.  Old Sam has a very distinctive taste and flavour.  Oh, the froth.  We can’t forget about the signature Old Sam froth.  Someone said to me once that when this rum mixes with cola, it gets a head on it like Guinness.  Well, I wouldn’t say that, but it does pour with a good head.  It is said to be the “magical reaction between Old Sam’s secret recipe and the carbonation in the soda”.  Man, just describing it I can taste it.

CSPC:     50336
Price:

$ 27.99 (Minus 10% Winesday discount)

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

Newfoundlanders’ White Demerara Rum

Producer: Newfoundland & Labrador Liquor Corp.
Location: St. John’s, Newfoundland & Labrador
Alcohol: 40%
Tasting: Wednesday, November 2, 2011 - 4:00 - 7:00 p.m.

There are those who say that white rum isn’t really rum.  Well, I am a rum drinker and although I do not drink white rum as much as dark rum, this white Newfoundlander’s Rum took me by surprise.  In a good way.  I found it had some body and richness to it that I was not expecting.  It has an overtone of sweetness to it as well.  I know many people use white rum as a mixer, but I found this one to be pleasant enough to just sip.  It is a blend of Carribbean rums and is sure to be enjoyed by many… not just Newfoundlanders.

The artwork on the label is a collection of artwork by David Lloyd Blackwood C.M., who is a fellow Newfoundlander and worldwide acclaimed artist.  Aside from the rum inside, what is really spiffy about the packaging of this rum is the labeling.  There are numerous labels featuring Mr. Blackwood’s art.  When you check out the Newfoundlander’s Rum website, you will see the various  labels used.  We have just two of them shown here on the blog.  There may be other products that have this unique way of marketing, but I cannot think of one at the moment.

CSPC:     738625
Price:

$30.99 (Minus 10% Winesday discount)

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

Next week Richard and I are heading off to Argentina.

[2] www.screechrum.com

Evidence shows that vine plantings in this beautiful area of New Zealand may be traced back as far as the 1870’s.  Modern day history, however, dates back to the 1970’s when the very distinctive New Zealand Sauvignon Blanc started to take the wine world by storm.[1] As of June 2009, New Zealand has 33,400 hectares of land planted in wine grapes.  In 2002 that number was 17,300 hectares. The Marlborough region alone has 19,600 hectares.  Back in 2002 Marlborough recorded 7,500 hectares.[2] That is a huge increase! The King of vines here is the Sauvignon Blanc, not that that is any surprise.  What may surprise you are the other grape varieties that are making inroads in Marlborough.  Pinot Noir, Riesling and Chardonnay to name just a few.

Sauvignon Blanc is planted in many regions around the world.  New Zealand, Australia, South Africa, Chile, Italy, Loire Valley and Bordeaux.  In our humble opinion, New Zealand truly put Sauvignon Blanc on the map.  It has a particular style, unlike any from other regions in the world.  It is zingy and tongue tingling, big grassy and gooseberry.  It is unmistakable.  That is not to say that other regions in the world don’t make fabulous Sauvignon Blanc, because they truly do.  They are just different.  Different is good.  If everything was the same it would be boring.  Richard and I are positively not about boring, for sure.  Try a number of them and see what you think.  You be the judge, so to speak.

If you happen to be popping over to New Zealand this weekend, take time to participate in the Marlborough Wine Festival

We are featuring a Sauvignon Blanc and a Pinot Noir from Marlborough at our Winesday this week.  These wines are the pride and joy of Wither Hills Winery.  We will be sampling their ‘Two Tracks’ labeled wines.

Two Tracks Sauvignon Blanc

Producer: Wither Hills
Location: Marlborough, New Zealand
Tasting: Wednesday, October 26, 2011 - 4:00 - 7:00 p.m.

The rain came down in February not too long prior to harvest.  Rain is a good thing, but like with most things in life, timing is everything.  Luckily March and April brought in a beautiful ‘Indian Summer’ and all was good in the vineyard.

The winery has these tasting notes for us:

“Bright zingy fresh aromas of gooseberry, dried herb, citrus & tomato leaf characters lead into a palate of sweet capsicum balanced with fresh citrus lime flavours and a touch of supple tropical guava to finish.”

CSPC:     737900
Price:

$17.99 (Minus 10% Winesday discount)

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

Two Tracks Pinot Noir

Producer: Wither Hills
Location: Marlborough, New Zealand
Tasting: Wednesday, October 26, 2011 - 4:00 - 7:00 p.m.

When you talk to vineyard managers/winemakers, they quite often refer to themselves as farmers.  As really that is what they are.  As consumers, we don’t often think of what goes into making that bottle of wine that we are drinking.  These keepers of the land depend on Mother Nature and what she is going to send their way.  The people at Two Tracks say that 2008 was “the most challenging since 1995″.  Mother Nature had “Rex Butt’s and Ben Glover’s Viticultural and Winemaking teams going Hammer down 24/7.”  Like all good winemakers, they were able to make the challenging conditions work in their favour and, as a result, the Pinot Noir that we will be sampling “was worth the effort”.

These are the words on the Pinot Noir from the winery:

“Lovely bright raspberry, spicy ripe herbal notes with subtle dark chocolate aromas lead into succulent flavours of brooding brambly fruits of dark cherry and plum, supported by silky tannins and a sweet mid fruit profile.  An exquisite Marlborough Pinot Noir with gorgeous inviting aromatics and a long rich palate weight.”

CSPC:     739703
Price:

$20.99 (Minus 10% Winesday discount)

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

Come see us next week when we are making a trip to Newfoundland.  Yup… you heard us correctly… Newfoundland.

[2] Statistics New Zealand

The word Tequila is said to be a term derived from the ancient Nahuatls, and has being variously interpreted as “the place of harvesting plants,” “the place of wild herbs,” “place where they cut,” “the place of work”.  The word comes from the Nahuatl ‘tequitl’ (meaning to work, duty, job or task) and “tlan” (place).   Some other sources say it comes from the name of the natives - “Ticuilas” or “Tiquilos”.  The tequila name also refers to the city, the municipality, the hill and the volcano to it of the state of Jalisco: Tequila.[1]

No matter what the origins, I don’t think there are too many words that give you a picture of a ‘par-tay’ and ‘shots’ like the word ‘Tequila’.  People seem to either love it or not.  When someone says that they don’t like it, Richard and I will tell them ‘you just haven’t found the right one yet’.

Everyone seems to have a story about Tequila so you know I have one too.  It isn’t a normal kind of story (that isn’t surprising is it?).  I was on a tasting panel at the ALCB (Alberta Liquor Control Board) a number of years ago.  Products were submitted to ‘the Board’ for sampling by different panels.  The members of each panel would write their comments about the products and the results were given to the head of our department.  On one such panel we were given Tequila to sample.  I can remember it like it was yesterday.  When I tasted the tequila I wrote “I have never eaten rotten socks, but I can only imagine this is what they would taste like”.  Well the head of our panel, Len DeBruin, busted up laughing when I gave him the sheet.  It turns out that I wasn’t the only one with a similar reaction.  They discovered that instead of bottling the body of the product,  some heads/tails must have made their way into the bottle, which shouldn’t be in there.  Not good, to say the least.  Of all the different Tequilas that we have tried over the years, there was only that one bad experience.  Since that time, Richard and I have had some awesome Tequila.

Just a note:  We often get asked how many brands of Tequila are there?  As of October 10, 2011 there are 1181 brands of Tequila.[2] That is a lot of shots!!

Aside from a few years in the early 2000’s and 2009, the production of Tequila has grown significantly. The consumption of Tequila both in Mexico and in export markets has also increased exponentially.  Mexico’s largest market is the U.S.A., which represents over 108 million liters of Tequila sold.  Canada represents almost 2 million liters sold.  The demand for Tequila has tripled over the last 15 years.[3] Spain alone has increased its imports by more than 500%.  That is a massive increase.  One would have to wonder if Mexico can keep up with the demand.   100% Agave Tequila sales surpassed Mixto Tequila sales almost 4 years ago.  There is a big difference between the two types of Tequila.  What are they… you ask?

Tequila School

There are basically two types of Tequila:  100% Agave and Mixto (mixed).  Mixto Tequila contains a minimum of 51% Blue Agave.  The other 49% comes from other sugars (usually cane sugars). There are other products allowed in Mixto Tequilas such as:  caramel colour, oak extract flavouring, glycerin, and sugar based syrup.  In addition, since 2006 Mixto Tequila may now be bottled outside of the Tequila territory.  Labelling laws are fairly strict.  When you read the label you can tell whether it is 100% Agave or Mixto.  If it is 100% Agave is will say “Tequila 100% de agave” or “Tequila 100% puro de agave”. A Mixto label will just say ‘Tequila’.

Tequila Silver (otherwise known as:  Blanco, Plata, White, or Platinum)

A Silver Tequila is a clear, typically un-aged 100% Agave spirit that shows the true nature and flavours of the Agave plant.  Two things can happen to this spirit once it has been distilled:  It may be bottled right away or it may be stored in stainless steel tanks for a number of weeks.  There are a few ‘Blanco’ products that may be aged for up to 2 months, but that represents a small number.

Tequila Gold (also known as: Joven or Oro)

Generally speaking Gold Tequila is typically a Mixto.  They are less expensive and are used quite often in bars and restaurants for mixed drinks.

Like everything else in the world, however, there are exceptions.  A “Gold” or “Joven” Tequila can also be the result of blending a Silver Tequila with a Reposado and/or Añejo Tequila, while keeping the 100% Agave classification.

Tequila Reposado

A Reposado can also be referred to as “rested and aged”. The Tequila is aged in wood barrels or storage tanks between 2 months and 11 months. There is a bit of a colour change, as well.  There is a slight golden tone and you can notice the light wooden notes on the Tequila.  Normally American or French oak are the barrels of choice.  Although some may be aged in bourbon, whisky, cognac or wine barrels to add some different characteristics.

Tequila Añejo (extra aged)

Tequila may be classified as an “Añejo” after it has been aged for 1 year. The distillers even have to follow regulations on the size of the barrels.  Not more than 600 liters.  The flavour becomes more richer and complex.

Tequila Extra Añejo (ultra aged)

This is a relatively new classification.  This was added in 2006.  The regulation is that any Tequila labeled “Extra Añejo” must have been aged more than 3 years in barrel/containers with a capacity of no more than 600 liters.  Now you see a much darker and richer colour and the taste is very smooth and even more complex than the Añejo.

School is almost out.  One other interesting tidbit.  The term used to describe the person who harvests the Agave plant is a “Jimador”.  These ‘Jimidors’ are described as artisans.  They know what the perfect time is to harvest the plant.  They use a tool (pictured right) called a Coa, which has a long wooden handle with a sharp circle blade at the bottom.  These people are pretty darn fast.  A Jimador can harvest a plant in 60 seconds or less.  The fastest Jimador in Mexico can harvest one in 20 seconds.  In one day the harvest for each Jimador will be several hundred, which can average more than 5 tons. [4]

Now on to our fabulouso product this week.  Right now we would like to introduce you to Mr. Uriel Arnaiz.  Mr Arnaiz is the Commercial Director at Baluarte Spirits (USA).  He is going to be your host on Wednesday, as Richard and myself are unable to be with you that day (sniff sniff).  We will be with you in ‘spirits’.  Here is some information about Uriel’s wonderful products.

Tequila Baluarte Blanco

Producer: Baluarte Spirits
Location: Mexico
Alcohol: 40%
Tasting: Wednesday, October 19, 2011 - 4:00 - 7:00 p.m.

Baluarte Spirits was founded in 1997 and is 100% Mexican owned.  The  name Baluarte is Spanish for “Stronghold”.

Tequila Baluarte Blanco is 100% pure Agave and is double distilled.

“Baluarte takes the legend along, the Mexican eagle  knight, combined with its nocturnal life (our black color, night’s black symbol), and the name Baluarte comes from the flagship symbol, the ship which is followed by others.” Baluarte is handmade in the traditional process and absolutely no chemicals are added.

Enjoy this libation with some Mexican food, as an aperitif or just with friends.

CSPC:     739704
Price:

$68.99 (Minus 10% Winesday discount)

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

Tequila Baluarte Reposado

Producer: Baluarte Spirits
Location: Mexico
Alcohol: 40%
Tasting: Wednesday, October 19, 2011 - 4:00 - 7:00 p.m.

The Baluarte Reposado is first aged for 60 days and then aged in white oak barrels for up to 11 months.  Like the Blanco, it is hand-made in the traditional process and no chamicals are added.  Strictly a pure product.

Recently “The Fifty Best” (a group who rate spirits, restaurants, beer, cigars and other wonderful delights) rated reposado tequila, one of the fastest growing Tequila categories.  The Baluarte came up with a shiney gold medal.  Way to go.

So come join Uriel at Sherbrooke this week and partake in some great tasting Tequila.

CSPC:     739703
Price: 

$74.99 (Minus 10% Winesday discount)

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

[2] www.tequilasource.com

[3] www.tequila.net

[4] www.tequila.net

Whadda what?  Horchata (or-CHAT-ah), sometimes known as orxata, is a traditional drink from the Spanish speaking world.  However, it depends on which Spanish speaking world you are from, as to what it contains.

What is the origin of the name?  “Legend has is that a young girl once offered a sweet, white drink to the King of Aragon, Jaime I.  “What is that?” he asked the young girl, pleasantly surprised by its flavour.  “It’s tigernut milk” she responded, to which he replied “Aixo no es llet, aixo es or xata” (”That is not milk, that is gold, my pretty one”).  Many attribute the word ‘horchata’ to this appraisal of the drink by the King.”[1]

It can be made with ground almonds, sesame seeds, rice, barley, milk (or cream), water, sugar, cinnamon, vanilla, ground cocoa, nutmeg, tiger nuts (chufa), peanuts and even cashews.  Now mind you not all of those ingredients are in one drink, but it can have any combination of those ingredients.  The base can be different, depending on the country in which it is being made.   It used to be a homemade thirst-quencher, but now it can be found pre-made as well.

In Mexico Horchata is quite often made with rice, cinnamon and even vanilla.  Morro seeds (from a coconut sized fruit - pictured left) are the base in El Salvador instead of rice.

In Nicaragua and Honduras, the drink known as Semilla de Jicaro, made from the Jicaro seeds, which are ground up with rice and spices. They add cold milk and sugar in their version.

In Puerto Rico, sesame seeds are combined with either milk or water.

In Venezuela, Chicha is the name used, and the alcoholic one is called Chicha andina.

Then there is Spain.  They claim the origins of this drink.   There they use the chufa (see right), otherwise referred to as earth-almond or tiger nuts.  In fact, they aren’t really nuts at all.  They are tubers from a type of grass.  Depending on the location and growing conditions up to 100 tubers can be cultivated from one plant.[2]

Our drink today is based on the Mexican type of Horchata.  Out of pure curiosity, I called a number of Mexican restaurants in Edmonton to find out who served Horchata (regular or ‘spiked’).  Please forgive me if we missed your restaurant or were not able to get in touch with you.  Here is what I found out.  None of the Mexican restaurants served it at the moment (Although we did hear that an El Salvadorian Restaurant located in Little Italy serves their version).  However, we are giving a shout out to Rob, one of the managers at Julio’s Barrio Mexican Restaurant located at 10452 - 82 Avenue.  He said that they are just in the midst of changing their drinks menu and the Horchata sounded very interesting.  So the next time you visit Julio’s, check to see if it is on the menu yet.

La Tradición Liqueur de Horchata

Producer: LeVecke Corporation
Location: Mira Loma, California
Alcohol: 15%
Tasting: Wednesday, October 12, 2011 - 4:00 - 7:00 p.m.

We tried this liqueur back in August and we just knew you would like it, so we wanted to do it for a Winesday.  Locally it is represented by River Valley Beverage Group.

We had the opportunity to speak with Melissa Venglass, who is the Brand Manager for National Brands with LeVecke Corporation.  She said that the brand was launched in 2008 in the United States.  Melissa said that shortly after it was released, the drink was entered into the San Francisco World Spirits Competition where it took home a silver medal.

Although the drink’s roots are in the old world, LeVecke’s liqueur was inspired by the Hispanic culture in the U.S.  The bottle, as well, was designed keeping the traditional Mexican ribbed barrel-shaped bottle in mind.  Of course while the recipe is not to be disclosed, we can tell you that this lovely libation contains almonds, rice, cream, cinnamon and West Indies Rum (yum for rum).

CSPC:     744134
Price:

$20.99

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

So put up your hands…. How many of you have tried Hungarian wine?  Hey, that’s not bad.  For those of you who haven’t tried, this week is the time to come and try.  And for those who have tried, you know some neat stuff comes out of this country so come by and try a new one.

Hungary has been making wine since the Roman times.  Through the centuries there have been good times and trying times for the wine industry.  You could say that during the tumultuous times the industry survived, but it did not flourish.  It is not that long ago that a capitalist system was reintroduced to this beautiful country.  For a period of time the wine industry was controlled by the state.

One of the most recognizable Hungarian wines is Tokaji, from the wine region of Tokaj located in the northeastern region of the country.  It is a wonderful sweet white desert wine.  Tokaji in our home is referred to as ‘Yummy’.  If you have the chance to try it, don’t pass it up.

If we were to describe wine production in this country, we would have to say that it is most definitely dominated by white wine.  While red is in the minority in this country (some figures say about 25% - 30%), don’t assume that red wine doesn’t count, because it positively does.  We will see more and more wines, both red and white, coming out of this country over the next number of years.  Keep an eye out for them.

There are a lot of indigenous grape varieties in the 22 wine regions, but there are also many vine varieties that have been imported into the country from Western Europe.  Grapes like:  Chardonnay, Sauvignon Blanc, Sémillon, Riesling, Gewürztraminer, Cabernet Sauvignon, Cabernet Franc, Pinot Noir and many more.[1]

This week we are going to talk about Grüner Veltliner (pictured left).  It is known locally in Hungary as Zöldveltelini.  While Grüner Veltliner is closely associated with the neighbouring country of Austria, it has made a home in this emerging wine country of Hungary.

Grasshopper Grüner Veltliner

Winery: Binderer St. Ursula/Dunavar Wines
Location: Hungary
Blend: Grüner Veltliner
Tasting: Wednesday, October 5, 2011 - 4:00 - 7:00 p.m.

Boy!  We had great timing on this one.  Just this past week, this wine was featured in Wine Access Magazine (proudly Canadian).  It received 87 points in their “Wines Under $25″ issue.

Here is a little story from the winery about how this wine got its name:

“The Latin for Hungarian grasshopper is Locusta petulans, which roughly means “clever grasshopper”.  Its favourite food includes the leaves of vine tendrils. But not just any kind of leaves. Research has shown that there are certain varieties of grapes whose leaves the clever grasshopper will not touch. These are primarily the leaves of the Grüner Veltliner variety.  That is why we decided to dedicate this wine from the Grüner Veltliner grape to that clever grasshopper.”

You are going to have a lot of fun pairing nice bright tasting wine with food.  Things like Sushi, delicious Thai food, artichokes and even some, as I like to call it, stinky cheese.  In the meantime, here are a few recipes to try.

Food Pairing:

Brown Butter Linguini and Scallops; Grilled Pork Tenderloin; Prosciutto Asparagus Chicken Roulades

CSPC:     156463
Price:

$11.50

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

Vineyards in South Africa usually run between 27° and 34°.  It is very rare that frost makes its presence known in this part of the world.  With a long history of winemaking, the first vineyards were planted in the Cape area in 1655.  The Boekenhoutskloof farm was founded in 1776 in the Franschhoek Valley (see map above).  Fast forward to 1993 when a group of enthusiasts who were committed “to the future of South Africa” started a replanting program.  Syrah Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier made up the wealth of the vineyards.

What is… and how would one pronounce Boekenhoutskloof?  The translation for the word is “Ravine of the Boekenhout”.  It is pronounced “Book - en - Howed”.  Boekenhout is an indigenous Cape Beech Tree which is very important in furniture making.

The winery has four different labels.  All of which are available in Alberta.  They are “Boekenhoutskloof, The Chocolate Block, Porcupine Ridge and The Wolf Trap”.  Today we have the pleasure of sampling The Wolf Trap.  We hope you enjoy.

The Wolf Trap Red

Winery: Boekenhoutskloof
Location: Franschhoek Valley, Cape of Good Hope,  South Africa
Alcohol: 14.47%
Blend: Syrah 65 %, Mourvèdre 32 %, Viognier 3 %
Tasting: Wednesday, September 28, 2011 - 4:00 - 7:00 p.m.

This year we revisited these wines.  We haven’t had them in  a long time, so it was fun to come back to them again.  In the Spring of 2011 we did some tastings with the wines and it was fun to hear our pleasantly surprised people were.

These wines are made in a Rhône style with Syrah, Mourvèdre and Viognier.  Yes yes.  I know Viognier is a white wine.  No, that wasn’t a printing error.  They just add a wee touch of it and it brings out some wonderful qualities in the wine.  It is so popular that many countries around the world have been making Rhône style wines. Winespectator has coined the phrase “Rhône Rangers” to apply to the California producers who have been making this special blend of wines.

WINEMAKERS COMMENTS:
Both the Syrah and Mourvèdre component come from a Malmesbury vineyard with the Viognier sourced on Boekenhoutskloof. The reds were fermented using selected Rhone strain yeasts. French oak matured with Viognier blended prior to bottling. Egg white fined.

TASTING NOTES:
Abundance of black fruit flavours with hints of violet. Unpretentious easy drinking with smooth tannins and sweet berries on the palate.

CSPC:     714772
Price:

$14.00 (Minus Winesday 10% discount.)

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

The Wolf Trap White

Winery: Boekenhoutskloof
Location: Franschhoek Valley, Cape of Good Hope, South Africa
Alcohol: 14.54%
Blend: 67% Viognier, 19% Chenin Blanc and 14% Grenache Blanc
Tasting: Wednesday, September 28, 2011 - 4:00 - 7:00 p.m.

Here is another interesting blend and one that you will remember for a long time.  Fun and refreshing.  With this combination of grape varieties, you know that it will be food friendly.  On the other hand, it would just be fun for a wee sip on the patio/deck.  Yes, I know that we are heading into October, but I enjoy every minute I can get my hands on on the deck.

WINEMAKERS COMMENTS:
A friendly style displaying characteristics of the components in harmony. The Viognier grapes are sourced from a dry-land vineyard in Malmesbury, the Chenin Blanc from Stellenbosch and the Grenache Blanc from the Piekenierskloof near Citrusdal. The Chenin Blanc and Grenache Blanc were barrel matured in French oak, after which the Viognier was blended and the wine was cold stabilized, filtered and bottled.

TASTING NOTES:
Fruit blossom, spices and almond flavours, followed with a well textured palate with nice weight and a rounded finish.  The wine has a lingering aftertaste with subtle wood flavours.

CSPC:     140582
Price:

$14.00 (Minus Winesday 10% discount.)

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

Back to Europe we head next week for a couple of neat wines for Thanksgiving.  Can you believe it is almost Thanksgiving?  Wow… where did the time go.

Sherbrooke Liquor and PMA Canada are very proud to introduce Michele Gianazza from Cantine Lunae Bosoni.   We are so pleased to have Michele visit us at Sherbrooke.  He has visited Edmonton a number of times, but this is his first visit to our ‘Winesday’.  To say the least, we are thrilled.

Cantine Lunae Bosoni

This place is a little bit of heaven on the easternmost corner of Liguria on the border with Tuscany in Italy.  It is a region that should not be overlooked.  The white wines make a statement and the red wines are not to be missed.  Paolo Bosoni’s family has nurtured this land for five generations.  In 1966 Paolo inherited the farm from his father and with the help of his wife, brother and other family members, this winery has taken flight.  Only the best would do.  The wine cellar was built using the most up-to-date technology.  They started on a journey of expanding their winery in 2010.  This is a man who is always thinking about the next step.   Visiting Cantine Lvnae in 2010 year was a real treat for myself and Richard.  Over the years we have enjoyed many bottles of their wonderful wine.  It was a pleasure meeting both Paolo and all of the wonderful people at Lunae.  We can’t wait to go back!

Our trip to Ortonovo was quite a bit of fun.  We had just left Pisa di Marina and headed up towards Ortonovo.  Thank goodness for our handy little GPS.  We popped in the address and drove.  The scenery along the way was incredible.  The mountains, the vineyards… everything was breathtaking.  We passed countless marble storage yards en route too.  I wanted to take some marble home with us, but I couldn’t fit it in our suitcases!!  We finally arrived at the winery, but there didn’t seem to be anyone there.  Richard went up to a gent in the house located next to the winery.  He was gone about 4 or 5 minutes and came back to the car.

‘What did you find out honey?’ I queried.  ‘I found out that I couldn’t understand what he was saying.’  I kind of chuckled… just a little though!  He said ‘Smiley, why don’t you go over and talk to him and see if you can find out where we are supposed to go.’  I took a piece of paper and a pen and headed over to the house.  I only knew a few Italian words, but that seemed to be enough and he marked a route for us to go.  (We found out a few days later that this nice gent who gave us the directions, was the brother of the owner of Cantine Lunae.)

We were a mere several hundred meters from our destination.  We drove down through the residential area and then we saw the wrought iron gates and the brick buildings.  We were here.

It was a Sunday morning and we were surprised to see all the activity.  Located here was a retail location for Cantina Lunae amongst a pond, a museum, a small distillery and apartments and, of course, some vineyards.  A beautiful young lady told us that they had been expecting us and she took us outside past the pond, through the courtyard and up over the brick stairs to an amazing apartment.  It was just stunning with the beautiful tile floors, the fireplace in the living room, the balcony off the dining room and the attention to detail throughout did not go unnoticed.

After we unpacked we went back downstairs to the ‘store’ and tasting area.  Oh my… the wines.   They were delicious.  Now at this point we want to let you know that tasting all these wines is strictly for business and educational purposes only (wink wink).  We tasted them all, over a three day period, just so we could let you know what they were all like.

In the tasting area they also had jams, marmalades and liqueurs.  Now before you even ask, those last three items are unfortunately not available in Alberta.  The quantity made is such a small amount that an export market could not be sustained.  In order for you to try these delectable delights, you will have to go and visit them in Ortonovo.  For now, however, come and try a few wonderful wines from this special place.

Lunae Vermentino

Winery: Cantine Lunae Bosoni
Location: Colli di Luni DOC
Alcohol: 13%
Blend: 100% Vermentino
Tasting: Wednesday, September 21 - 4:00 - 7:00 p.m.

The name “Lunae” (Lvnae) comes from the ancient name of the Port of Luni (Portus Lvnae).  Colli di Luni means ‘hills of the moon’.  Now that we have that straight, we can talk a little bit about this wine.  If you have never tried a wine made from Vermentino, please take the time to try.  It will be well worth it.  The wine is fresh, medium bodied and very aromatic with lots of floral notes and even a wee touch of acacia honey.  Just scrumpdili-icious.  The colour is pale yellow with a touch of gold overtones.

This grapes for this particular wine come from Castelnuovo Magra and Ortonovo.

The origin of this grape variety is a little muddled.  You will hear a lot of people say that it originally comes from Spain, which is the most common story. No matter where it began, it has found a home here in this beautiful part of Italy and it has rewarded its keepers with wines to be proud of.

When people this of white wine in relation to Italy, they automatically think of Pinot Grigio.  Well now you know another great, yet not well known variety… Vermentino.

Food Pairing:

Grilled Sea Bass; Pasta with pesto; Salad; Fritto Misto (fried fish and vegetables)

CSPC:     718914
Price:

$20.50 (Minus Winesday 10% discount.)

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

Lunae Auxo Rosso

Winery: Cantine Lvnae Bosoni
Location: Colli di Luni DOC
Alcohol: 13%
Blend: Sangiovese, Ciliegiolo, and Canaiolo
Tasting: Wednesday, September 21 - 4:00 - 7:00 p.m.

Auxo in Greek means ‘to grow, to develop’.  When we have introduced people to this wine, they thoroughly enjoy it.  Quite often they mention to us that they had seen it on the shelf, but they didn’t know what it was and were a little concerned about trying it.  The wine wins them over every time.

Sangiovese [san-joh-VAY-zeh]  is the most common of these three grape varieties.  It is said to be one of the oldest varieties of grapes in Italy.  It is certainly one of the most well known and makes some of the most fantastic wines in the country.

Ciliegiolo [Chee-lee-eh-joh-loh] comes from the Italian word  for cherry.  It has been said to be related to Sangiovese.  One recent study said that it is one of the parents of Sangiovese and another study said that it is the offspring of Sangiovese.

Canaiolo [kah-nay-YOH-loh]. Where Sangiovese is known for giving structure and intensity (or as I call it ‘oomph’), Canaiolo lends its aromatic touch along with fruit and texture.  It is very distinctive and gives some staying power on the palate.

Now you put all of these grape varieties together and you get Auxo.  This wine has a deep ruby red colour.  Cherry and dark red berries are all around.  There is a wee bit of zip on the palate too.  This is such a versatile wine.  We always have fun pairing food with Auxo.

Food Pairing:

Cheese; Braised Chicken; Stewed Beef; Pasta with Tomato sauce; Grilled Portobello mushroom pasta; Roast beef with a roasted bell pepper sauce;

CSPC:     728247
Price:

$20.50 (Minus Winesday 10% discount.)

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

Lunae Niccolo V Riserva

Winery: Cantine Lvnae Bosoni
Location: Colli di Luni DOC
Alcohol: 14%
Blend: Sangiovese, Merlot, Pollera Nera
Tasting: Wednesday, September, 21, 2011 - 4:00 - 7:00 p.m

Okay, okay, okay.  Surprise surprise… we enjoy these wines.  We loved them before we went to Italy, but sipping them under the Ligurian skies, well, it was pretty darn special.  This wine is also pretty darn special.  We enjoy telling people the story.  So lend an ear.

It is no secret that the vast majority of people it Italy practice the Roman Catholic faith.  What does that have to do with this wine.  Well, quite a lot, actually.  On the front there is the name ‘Niccolo V’ with ‘Sarzana‘ underneath and a sketch of a gentleman.  The gentleman’s name is Tommaso Parentucelli.  In the 15^th century, Tommaso became known at Nicholas V (a.k.a. Papa NICOLAUS Quintus or Niccolo V).  The head of the Roman Catholic Church came from this beautiful town of Sarzana.  Paolo Bosoni named this lovely wine after one of the sons of Sarzana.

The blend of Sangiovese, Merlot and Pollera Nera (pictured right) is a match made in heaven.  This is how the winery describes this wine:  “The best grapes from selected vineyards to produce this red wine with a great heart.  Ruby red with purple shades.  The bouquet is fine and persistent with hints of spices and red berries, warm in the mouth, harmonious and charming”.

Come by and meet Michele.

CSPC:     718918
Price:

$44.95 (Minus Winesday 10% discount.)

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

Next week we are visiting South Africa.