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.

CHôCô NOiR

Producer: Premium Blend
Location: Hialeah, Florida
Tasting: Wednesday, September 7, 2011 - 4:00 - 7:00 p.m

CSPC:     744612
Price:

$16.99

For a drink that was launched in the U.S.A. December 2010, ChôCô Noir sure has made a splash.  It has been in Alberta for just a couple of months now and it is making a name for itself here, as well.  In fact, Alberta was the first place in Canada where this “Chocolate Wine” drink was available.  Chocolate, cream (the non-fattening type of course - wink wink - Yah, right!!) and Pinot Noir.

We recently spoke with Henry Santos, the V.P. of Sales at Premium Blend.  They are the producers of this interesting drink.  They have been supplying products to the American market “for 22 years”.  They have a whole line of drinks that are made with a wine base.  In Alberta, however, our first introduction to this producer is the ChôCô Noir.  This product was released in the U.S.A. in December 2010.  Henry told me that at the Los Angeles Wine and Spirits Competition it won Bronze not only for the product itself, but also for a design award.   He also said that at the New York Beverage Challenge it received 82 points.  ‘The Pinot Noir we use in ChôCô Noir comes from Washington State.’  (A place definitely known for their reds.)  The cream… well, the cream is not just any cream.  “It is Wisconsin cream.  American cream”.  The product is 100% made in the U.S.A.

Henry says that it is “primarily an after dinner drink”, but there are some fabulous drink recipes too!  Aside from the ones on the website Henry suggests to ‘heat it up and add a little whipped cream.’  He says that ‘it makes a great desert where you soak the sponge cake and add some whipped cream.’   How about a ‘ChôCô Noir version of Tiramisu’?  Here is just one easy drink recipe to make.

Chocoppuccino

3 oz. Choco Noir

Fill glass with fresh hot coffee

Top with Whipped Cream

Dust with chocolate powder

Henry shared another recipe that is not on the website (Thanks Henry).

CHôCô NOir Colada

3 oz  ChôCô Noir

2 - 3 oz  Piña Colada Mix

1 oz  Rum

Add all ingredients to a blender with ice and blend, pour and enjoy.

How about if we take a trip to Washington next week? We will see you there.

I bet you are wondering what the heck is going on with a headline of ‘Sweet Tea’.  No we haven’t become teetotalers (although I do love a good cuppa).  We are sampling some  ‘sweet tea’ flavoured vodkas this week.  So we thought we would give you the run down on what ‘sweet tea’ is all about.

It is quite simple, actually, it is tea that is sweet.  The end.

Okay, there is a little more to it than that.  It is a drink that is favoured in the southern U.S.A.  It is more a southern tradition, if you will.  A right, almost.   It is the unofficial drink of the south.  You would think that because sweet tea is synonymous with the south, you should probably be able to get it in the northern U.S.A. as well.  Not so much.  It can be had, but as any southerner will tell you, ‘it just ain’t the same’.

We have all heard of Iced Tea, of course.  It is generally made with just black tea and no sugar and then poured over ice.   Sweet Tea has a ton of sugar.  It has been said that almost one-quarter of the drink is sugar.   It can be served either hot or cold.

The way to make really good ‘sweet tea’ is to make sure that you add the sugar or simple syrup when the tea is nice and hot.  It dissolves much better that way.   We have read that some places actually brew the tea in the simple syrup.  Whoa… now that would give you a sugar rush for sure!!   The oldest record of sweet tea goes back to 1879 where a recipe was published in a community cookbook called Housekeeping in Old Virginia.[1]

Here is a little factoid (yawn) for you.  Tea is the second most consumed beverage in the world.  Second only to water.  It only make sense that vodka, known as the world’s party drink, and tea get together.

Sweet Carolina ‘Sweet Tea’

Producer: White Rock Distilleries
Location: Lewiston, Maine
Tasting: Wednesday, August 31, 2011 - 4:00 - 7:00 p.m

Sweet Carolina Sweet Tea Vodka (70 Proof) combines the finest handcrafted vodka with traditional southern style sweet tea. The result is smooth and refreshing - excellent on the rocks or mixed into a brisk cocktail.”

There are some great recipes on the website link above.  In the meantime, here are a couple to whet your whistle:

Fiddlee Dee Tea

2 oz. Sweet Carolina Sweet Tea Flavored Vodka

2 oz. orange juice

2 oz. club soda

Mix in a glass filled with ice and garnish with an orange slice

Cranberry Tea Cocktail

2 oz. Sweet Carolina Sweet Tea Flavored Vodka

2 oz. cranberry juice

2 oz. club soda

Mix in a glass filled with ice and garnish with an orange slice.

CSPC:     738295
Price:

$27.99

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

Sweet Carolina Raspberry Sweet Tea

Producer: White Rock Distilleries
Location: Lewiston, Maine
Tasting: Wednesday, August 31, 2011 - 4:00 - 7:00 p.m.

It is no secret that Raspberries are one of my favourite types of fruit.  Just ask Richard.  So out of all the flavours to choose from, you can probably see why we chose the Raspberry flavoured sweet tea.

Here are a couple of recipes for you to enjoy with this fun flavour:

Raspberry Rocket

2 oz. Sweet Carolina Raspberry Sweet Tea Flavored Vodka

4 oz. club soda

Splash cranberry juice

Mix in a glass filled with ice and garnish with a lime wedge

Sweet Raspberry Cola

2 oz. Sweet Carolina Raspberry Sweet Tea Flavored Vodka

3 oz. cola

Mix in a glass filled with ice and garnish with a lemon slice

CSPC:     738300
Price:

$27.99

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

Chocolate is the flavour for next week.  Now how can you possible resist that?!

Richard wasn’t with me when I tried the Botalcura Syrah Malbec for the first time.  I was in Calgary volunteering at a dog show and there was a dinner on the Saturday night where the Botalcura was served.   The people at our table thoroughly enjoyed it, so I thought it would be a great wine to try on a Winesday.

The birth of the winery began with a Chilean businessman (Juan Fernando Waidele) who loved wine and a French winemaker (Philippe Debrus).  When the two men met in 2000, Botalcura Winery soon followed.  The town of Botalcura is located about 3 hours south of Santiago.  The town is set amongst the rolling hills of the Coastal Range in what is known as the Maule Valley.

“The word Botalcura means “large stone” in Mapundungun, the language of Chile’s native Mapuche people. Something hard and solid as rock speaks of the power of the gods and of what’s enduring.”

“Along with the constant search of excellence in our wines, Botalcura Winery has always been committed to our surroundings.  We focus in 3 essential issues: community, economy and environment. By taking care of these 3 items, we want to contribute and achieve sustainable development, and obtain improvements in our people’s quality of life, in our town and on our planet.”[1]

Botalcura El Delino Reserve Syrah/Malbec

Winery: Botalcura
Location: Central Valley, Chile
Blend: 58% Syrah, 42% Malbec
Tasting: Wednesday, August 24, 2011 - 4:00 - 7:00 p.m

When I had a wee sip of this for the first time, I knew right away why people were oohing and ahhing at that dinner.  This is a nice easy drinking wine with lots of fruit up front and a touch of spice.  It would go great with our Alberta beef.  When I arrived home from Calgary I picked up a bottle and opened it up for Richard and I to try together.  Richard said the same thing.  ‘I can see why the people at the show really enjoyed it.  It is easy drinking.’  This little wine has garnered the attention of a few others, as well.  Take a look.

• Stephen Tanzer - International Wine Cellar *87 Points
• Decanter World Wine Awards *Commended
• International Wine Challenge *Bronze Medal

The folks at Botalcura say this:

“Aromas:  Complex and alluring, with ripe blackberry, black cherry, violets, black pepper and nutmeg. Flinty, with rich, toasted oak and vanilla.”

“Palate:  Broad entry leading to a round, mouth-filling middle, with full but soft tannins. Very elegant, with approachable balance, fine acidity, and fullness from the alcohol/glycerol elements. This wine showcases the synergy between these two great varieties. The Syrah lends grip and structure, while the Malbec provides color, aromatic complexity, and voluptuous body. The result is a remarkably intense, fruity, and voluminous wine. It has been barrel aged to complement the luscious grape flavors.”

Food Pairing:

Herb-Rubbed Top Sirloin Steak with Peperonata; Salt-and-Pepper Rib Eye; Spiced Lamb Chops

CSPC:     728051

Botalcura Chardonnay Viognier

Winery: Botalcura
Vintage: 2010
Location: Central Valley, Chile
Blend: 62% Chardonnay, 38% Viognier
Tasting: Wednesday, August 24, 2011 - 4:00 - 7:00 p.m.

Chardonnay (see left) and Viognier (below right)… neat combination.  The hot days and cooler evenings of the Central Valley are like heaven to these grapes.  The acidity, the flavours and everything is made all the better when you have those wide swings in temperature.  Look at it this way… when we have a hot day, there is nothing quite as wonderful as the cooler temperatures of the evening.  Our bodies get a chance to cool down and get ready for the next day.  Grapes are no different.  They like the break too.

When they hand-pick these grapes they are able to pick the best grapes for the wine.  Although there are upsides to machine harvesting, nothing replaces looking at the grapes and picking only the ones that are ready.

Winery Notes:

“Aromas:  The attractive nose recalls white tree fruits such as apricot, peach, and pear, joined by notes of grapefruit and tangerine, delicately balanced with toast and vanilla.”

“Palate:  Soft and attractive, with broad balance on the mid-palate, delicate top notes, and a characteristic slight bitterness on the medium finish. This is a uncomplicated wine for everyday enjoyment.  It brings together the respective charms of Chardonnay and Viognier: the first provides voluptuousness in the mouth and the second, the intensity of flavors. The result is a captivating and original blend with solid fruit expression and a soft, but full mouthfeel.”

This wine is meant to be enjoyed at a young age.  Within two years of bottling is recommended.

Food Pairing:

Grilled Chicken Breast; Seafood Pasta with Cream Sauce

CSPC:     728050

Next week we have a “Sweet-Tea” treat for you to try.

So there is this nice chap named Shaun Fraserborn in New Glasgow, Nova Scotia.  In Shaun’s early years, his dad’s railroad job transports the family from Nova Scotia to New Brunswick.  As he becomes a young man, Shaun decides that he wants to study to become a Geologist.  He packed his bags and headed to Halifax and after a number of years of hard work he graduated with his degree in Earth Sciences (Geology) from Dalhousie University.  That Geology graduate then went on to become a Firefighter, a brewery equipment salesman and then he started a brew pub and restaurant.  Over the years he has traveled hither and yon.  He travelled to places like Goobies (neat name heh!) and Swift Current in Newfoundland as a Geologist and then all the way around the world to Kazakhstan with his job in the brewery equipment business.  It was in Kazakhstan where he met his beautiful wife, Lilia.  He “somehow convinced her to marry (him) and move back to Canada”.  Shaun refers to himself as “the idea guy”.  He says “Lilia is the cross the T’s and dot the I’s person.”A perfect match.

The Brew Pub opened in 1999 and has been on a steady increase ever since.  The idea of a brewery grew from the popularity of the brew pub.  Then came the task of deciding which brews to bottle first.  They used the sales in the pub ‘to decide what to bottle’.  ‘Which one is the better entry one?’  Cadian came first.  With its easy drinking creamy texture, it was a winner.  The Blueberry Ale was second on the list.  Shaun said that they wanted to ‘make a European fruit beer, but in their style.’  And it worked.  So much so that the first two were followed by the Scotch Ale, the Red Ale and the SOB.

Pump House has a Flash Pasteurizer and a Tunnel Pasteurizer.  It is quite unusual to see a Micro-brewer with that type of equipment.  Among other things it helps with a long shelf life for the berws.  Usually it is the bigger guys using that equipment.

They carry the beer theme into the pub/restaurant too.  “Our chef is very inventive”.  They make many dishes using the beer/beer ingredients.  Like their every popular beer bread, beer sausages and beer-battered cheddar sticks.

In 2005 The Pump House made everyone sit of and take notice at the Canadian Brewing Awards.  In 6 different categories it received 9 medals (6 gold and 3 bronze).  As a result of that showing, The Pump House won the “Brewery of the Year” award.  These awards invite breweries of all sizes from all over this wonderful country of ours.  The breweries’ products compete against each over in blind tastings.

Pizza and beer make a great combination, so it is no wonder that the restaurant is so busy.  Shaun said that the restaurant sold about 55,000 thin crust personal-size pizzas last year.  A couple of years ago they were voted ‘Best Pizza in Moncton by Here Magazine’[1]

Shaun was just nominated for the Ernst & Young Entrepreneur of the Year Award in Atlantic Canada.  That is quite an honour.

So what is in the future for Pump House?  ‘We are looking at canning.  Right now cans represent 40% of the market and is growing.’  Shaun noted that ‘half the weight of a 6 pack of beer is the weight of the bottles’.  That is significant.  By getting the weight down it opens up all avenues regarding shipping.

“Anything else in the future?”"Yah.I am retiring in 3 months” from the Fire Department.  Shaun is looking forward to a good night’s sleep and more time to work on the brewery/pub.

So let’s have a wee sip of this delish product…

Pump House Cadian

Producer: Pump House Brewery
Location: Moncton, New Brunswick, Canada
Tasting: Wednesday, August 10, 2011 - 4:00 - 7:00 p.m

We live in an official bi-lingual country.  I live in a bi-lingual province and Moncton is the only official bi-lingual city in Canada.’  Shaun goes on to say that ‘the Acadians and the English get along great’.  The symbol of that is represented on the label of Cadian Cream Ale.  He used the Canadian flag and removed one red stripe and used the blue stripe and star of the Acadian flag.  A perfect representation of the two colours.

Ironically, keeping with the “2″ idea.  This cream ale is made up of 2 different beer yeast cultures… lager and ale.  “The mixing of the two different cultures brings out the best in each.”  “The metabolism of the lager is slow (55°F).  The ale has a higher metabolism (65°F).”  What you are left with is a nice creamy texture.

The brewery says this about their Cadian:  “Bright Golden color.  Aroma of honey and malt, over nutty and fruity (apricot) tones.  Sweet flavors from the malt, suggestive of toasted bread, with honey notes.  Slightly bitter with a bready aftertaste.

Our Cadian is very versatile.  It is well enjoyed as an aperitif, with most cheeses and all dishes showing light flavors.

Some nice pairings:

Any chicken and seafood dishes; cheeses such as Reblochon, FolEpi, Raclette, Gorgonzola, Manchego, Mimolette, Champs Doré, St-André, etc.”

CSPC:     734189
Price:

$14.99 (Minus Winesday 10% discount.)

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

Pump House Blueberry

Producer: Pump House
Location: Moncton, New Brunswick, Canada
Tasting: Wednesday, August 10, 2011 - 4:00 - 7:00 p.m.

Okay, first of all the beer is not blue.  It has a nice subtle flavour of blueberries without the colour.  Like the Cadian, the first time Richard and I had tried this was at SIP at Capital Ex in Edmonton this year.  I, for one, could not get over how this beer is so refreshing.  Just delicious.  We brought a number of people over to try it, because it was just so tasty.

How could you possibly turn this down the way they describe it:  “Pours golden-orange with a fine white head.  Aroma of fresh blueberries, blueberry bread (floury), crystallized sugars and pepper.  Sweet flavors dominated by mild blueberries with a malty background.  Sweet fruity aftertaste with hints of pepper.Light-medium body, creamy and refreshing.”

“Our Blueberry Ale is better enjoyed as an aperitif or with dessert. Keeping an open mind, it fits nicely with food plates which are slightly sweet in flavours (like some Cantonese dishes), or with any meat when served with a fruit based sauce (preferably blueberry, such as our Blueberry Ale Sweet and Mild BBQ sauce offered at our Barnyard BBQ) or with fruits in the stuffing.

Some nice pairings:

Cheese cake (with or without fruits), crème Brulée, Wensleydale cheese with Blueberries.”

We can tell you for sure that it will whet your whistle!!

CSPC:     727361
Price:

$14.99 (Minus Winesday 10% discount.)

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

Chile will be our stop next week for some new wine that just arrived in the store.

When one mentions the name ‘Luxardo‘, Sambuca comes to mind.  Yes, they are known for their Sambuca (which just received a Double Gold at the San Francisco World Spirits Competition this year).  Yet that is not what started this company on their 190 year journey through history.  It was Maraschino (pronounced ‘mara skee noh’), which is made from the marasca cherry.

This company is still 100% family owned and is located in Padova, Italy.  Matteo Luxardo visited our fair city last year (pictured second from the left).  He told us that when he was 24 years old his dad called him and asked him to join the company.  He started in the factory to learn everything he could about each aspect of the company and how the products are made.  Today he is an Export Manager for Luxardo and he “loves what he does”.  He says that “Cocktails are making a resurgence”.  What was old is new again, to coin a phrase.  He said that as a result “Maraschino is living a second life”.  Drinks with enticing names like An Italian in Manhattan, Jus D’Amour and Batten Down the Hatch are just a start for this versatile product.

Richard and I decided to sample two of the many Luxardo Liqueurs.  The Limoncello was high on our list, as was the Amaretto.  So here we go.

Luxardo Limoncello

Producer: Luxardo
Location: Padova, Italy
Tasting: Wednesday, August 3, 2011 - 4:00 - 7:00 p.m

Richard and I are self-confessed Limoncello fans.  We were introduced to it many years ago by our friends who used to own a few restaurants in Edmonton.  When we were in Italy last year we enjoyed two things almost every day… Limoncello and Vin Santo.  That kind of makes us sound like a couple of souses, so I won’t tell you how many wines we sampled each day as well!

This is such a great way to end a lovely meal or blend it with some tonic water, club soda, sparkling water or sparkling wine to have before dinner.  If you serve the Limoncello neat, not only keep the bottle in the freezer, but you may also freeze the glassware.  You are not limited to before and after your meal, because there are some fabulous drink recipes using Limoncello, as well.  We have noted a couple of them below, with the link to many more.

The fresh lemon flavours are obtained with the infusion of lemon peels in alcohol.  The flavour is incredible.  Now you may think because this is made from lemons that it would be sour or even a bit bitter.  Nothing could be further from the truth.  Sweet, succulent and refreshing.  That pretty well describes Limoncello.  Have we made you mouth water yet?

Here is a description from Luxardo:

Colour: intensely yellow
Perfume: the pungent fragrance of newly gathered lemons
Taste: well-rounded and harmonious, a pleasant sensation of aromatic freshness on the palate.

Here are a couple of neat recipes.  Click here to see more delicious cocktails.

Sweet Tart Daiquiri

Ingredients:
1 ¼ oz aged Golden Rum
¾ Luxardo Limoncello
½ oz Roses Lime Juice
2 oz Sweet & Sour

Method:
Shake & Strain, Top with Lemonade, Orange slice garnish

Cillo Margarita

Ingredients:
1 ¼ oz Tequila
1 oz Luxardo Limoncello
½ oz Roses Lime Juice
2 oz Sweet & Sour

Method:
Shake over ice & Strain, Lime wedge garnish

CSPC:     718845
Price:

$27.99 (Minus Winesday 10% discount.)

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

Luxardo Amaretto di Saschiri

Producer: Luxardo
Location: Padova, Italy
Tasting: Wednesday, August 3, 2011 - 4:00 - 7:00 p.m.

Now, as you know, Richard and I are not just all about the liquid assets.  We love the food too.  When you can combine them both you have a winning mixture.  You are probably thinking that Amaretto is just about the drinks.  It is true that it is an incredible liqueur and when you add it to other ingredients, it makes some splendid cocktails.  However, you would be missing out on a lot of tantalizing dishes if you only quaffed.  How about:  Amaretto with ice cream; Tiramisu with Amaretto; Almond encrusted chicken with an Amaretto sauce; Fish with an almondine sauce.  Those are just a few ideas we got when we surfed the net.

This yummy Amaretto just gained some special recognition at the San Francisco World Spirits Competition this year when it received a Silver Medal.

Luxardo says this about their Amaretto di Saschiri:

A classic refined liqueur, with a velvety taste and fragrant almond aroma.
Colour: amber
Aroma: almonds and vanilla
Taste: sweet and well rounded.

As usual, we have to have a little history to tell you, as well.

The name “Amaretto” comes from the Italian word “amaro”, which means “bitter”.  Though this liqueur is far from being bitter.  It does, however, refer to the mandoria amara (the bitter almond) or the drupe kernel.  Although the Luxardo recipe is a secret, it can be said that generally speaking sweeteners and sometimes sweet almonds are added to amaretto liqueurs to increase their palatability.

“A family of Saronno, Italy, claims the title as the inventors of amaretto. They invented the amaretto cookies around 1786 for the King of the region. Then in 1851, they created the Amaretto Liqueur, which consisted of an infusion of their cookies with a little caramel for color.

Another legend from the Reina family tells of Amaretto being created by a widow who posed for Renaissance painter Bernardino Luini in 1525. The widow fell in love with the painter and made her Amaretto potion for him.”[1]

Here are a couple of recipes for you to enjoy:

Luxardo Special

Ingredients:
2 cl Amaretto
2 cl Cointreau
2 cl Vermouth Dry Martini
1 Dash Angostura Bitter
bitter lemon Schweppes

Royal Velvet Margarita (from Diffords Guide)

Ingredients:
1 shot Tequila
1 shot Respberry liquer
Amaretto Luxardo
Lime juice

CSPC:     339358
Price:

$25.50 (Minus Winesday 10% discount.)

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

Next week we are heading to New Brunswick to have some suds.