Style: Baltic Porter
ABV: 9.5%
Presentation: Single 355 ml brown bottle
Brewery: Paddock Wood Brewing Co. exclusive for Sherbrooke Liquor
Country: Saskatoon, Saskatchewan, Canada

KANPAI! w/ Jeff Werstiuk

Before I go any further we’ll start off with a little bit of a phonetics lesson. The proper way to pronounce the goddess that this beer is named after is Rah-Goo-TEE-Nay. Sound it out, even say it out loud a few times to get familiar with it, as that’s the sound I’d like you to associate with every time I mention Ragutiene. It takes a bit of practice, as it even did for me in the beginning, for the spelling of this name seems a bit counter-intuitive to its actual pronunciation.

So then, Ragutiene is the first release of a 12 beer series dedicated to the memory of beer gods from around the world, stemming from the beginning of recorded history and onwards. There are more than 12 deities of malted merriment that have been worshipped at one time or another, and many more whose name has been forgotten under the dust and debris of the past. However these 12 were chosen as being the most diverse selection to represent such a group, some were also the most interesting from cultures that had more than one god affiliated with beer, and certainly were selected for having the most information available about them.

Well, with the exception of Ragutiene when it comes to that last point. She was worshipped by the Slavic and Baltic cultures of Eastern Europe as their own personal goddess of beer. Her husband Ragupatis was known as the god of fermentation, the process essential for the production of beer. Between the two of them they represented the beginning and the end of the brewing process. Sadly this is all that’s really remembered or mentioned about them anymore, and we’re fortunate to even have these basics available today, thanks to small groups of Lithuanian neo-pagans.

Much of this absence has to do with the fact that these old Eastern European cultures passed down oral traditions from generation to generation, with no written language to provide a back-up to the unavailability of these living libraries. With the development and spreading of monotheism throughout this part of the world much information of former traditions and details about these old gods started to disappear through both attrition and focused assimilation. Due to this it’s a wonder we have any information left at all, let alone names and what these deities represented and lorded over.

The brewing of all 12 beers for this unique series has singularly been taken up by the Paddock Wood Brewery of Saskatoon, Saskatchewan. These wouldn’t be the first brews they have produced for Sherbrooke, the first being the Heartstopper Aztec Stout, however it certainly marks the first of such a large and ongoing collaboration. For Ragutiene a Baltic Porter was developed to represent this goddess, with an addition of black currants and some sour cherries. Take note that this beer is not being brewed strictly to style by any means, but is a chance to experiment and create a unique modern homage to what is one of the far more obscure of the ancient beer gods.

Glassware selection for this intense beer offers a few selections. While the traditional pint glass or mug will do just fine, due to the higher alcohol content and robust flavour profile an oversized red wine glass or large snifter will help accentuate the nuances. A tulip glass would be an excellent choice as well if you own some dedicated beer glassware. Cellar temperature is the ideal way to serve Ragutiene, or allow it to warm 20 minutes to half an hour after removing from the fridge.

You’ll be presented with a very deep opaque dark brown porter, which can easily be mistaken for black due to its density. The retention is also steady, with a tall spongy tan head. Expect to find a sharp espresso character prominent on the nose, along with dry cocoa, sweet mocha, and some tart black berries. The warming alcohol content is present throughout in the flavour. Dry burnt malt starts off the flavour providing notes of espresso and charcoal, there’s some dark chocolate present, along with mild earthy, leafy hops that can easily be missed due to the bitterness of the dark roasted malt. The finish contains a quick spike of tart and mildly sweet earthy berries that make a short yet valiant attempt at balancing the intense malt. While the level of carbonation is low the mouthfeel is medium-bodied with a slick, silky texture.

Since Baltic Porters in general are rather complex and intense, food pairings tend to require some extra forethought. Smoked or grilled meats are a good start, as is game meat or goose. For a side to any of them consider some roasted sweet potatoes to match the intensity and counterbalance the roasty bitterness of the Porter. If comfort food is your racket serve up some hearty stew or braised ribs. An earthy cheese option of Camembert or Fontain will do for a light nibble. It’s also fine to skip forward to dessert as well,

The next steps in the cooler:

From This Brewery:
606 IPA
Bête Noire
Black Cat Lager
Bramling Cross Bitter
Czech Mate
London Porter

From Sherbrooke:
Heatseeker
KGB
Heartstopper
Bad Hare Day
Chocolate Cherry Ostiarius
Neapoleon Stout
Van Helsings All Natural Mouthwash
Sherbrooke Shamrock
Ochsner’s 1905 Alberta Porter
Sherbrooke Aaiieeeeeeeeee Caramba!

In-Style:
LTM Porter Baltique
Baird Kurofune Porter
Garrison Grand Baltic Porter
Okanagan Old English Porter
Half Pints Pothole Porter

Lateral Steps:
Old Rasputin Russian Imperial Stout
DDC Péché Mortel
Hitachino Nest Espresso Stout
Brooklyn Black Chocolate Stout
Black Albert
Mikkeller George

Okay, so how magical does this scene look?  Sigh…  Richard and I walked down this street last year, but it was not bedecked with all the Christmas regalia in the month of June.  Can you imagine how beautiful this whole town of Eguisheim would look during Christmas?  It is nestled in Alsace and is just a stones throw to the Vosges Mountains.  All the beautiful half-timber homes… my oh my.  They are truly a sight to see.  It is a dream of mine to spend some time with Richard in Alsace before Christmas.  We just know it would be magical.  When we were there in 2010, we stayed in a charming little spot right in town called Hotel Hostellerie des Comtes.  The location was perfect.  We were about a one minute walk from the centre of town and driving distance to the other towns/wineries we wanted to visit.  Oh and the local bakery was just a minute down the road.  Writing this brings back memories of the smell of the fresh baked bread that would waft in the window first thing in the morning.  Meanwhile just up the road from us was Domaine Zinck.

Although the Zinck family has been in the wine industry for many generations, this venture was started by Paul in 1964.  His son Philippe joined him in 1997.  The Zinck winery started with only 2.5 hectares of vines and now produce their whole line of wines with 30 hectares.  “Respect for the environment” is important to Philippe.  Because of that, the Zinck winery “is heading progressively towards organic agriculture on nearly all of the surface area.”[1]

Paul Zinck Pinot Gris

Location: Eguisheim, Alsace, France
Blend: 100% Pinot Gris
Tasting: Wednesday, December 14, 2011 - 4:00 - 7:00 p.m

Pinot Gris and Pinot Grigio.  Are they the same or different?  They are the same, but like with all grapes, they will taste different depending on where they are grown.  Alsace produces nice honeyed-note Pinot Gris.  If you are used to drinking Italian Pinot Grigio, you will notice right off the get go that the Alsatian Pinot Gris is a little… let’s say they are a little fatter.   There is just something about Alsatian wines that makes them stand out.  Not only from the rest of France, but from the rest of the world.  They are a hidden gem yet to be truly discovered and appreciated.  However, you are going to get to discovered them this week.

TASTING NOTES* by Manuel Peyrondet - Best Sommelier of France, 2008

COLOR This brilliant pale yellow wine offers dazzling glints of silver.

NOSE The aroma before breathing is redolent of plums (notably greengage) and tart apples, mixed with notes of fresh mushrooms. Breathing provides both freshness and lightness. We expect a frank, lively, light wine. Slight hints of pepper round off the aromatic range of this Pinot Gris, which proves to be more subtle than many others of its kind, from an olfactory point of view.

TASTE In the mouth, the impression of freshness is confirmed by an ample and direct attack. The wine gracefully covers the palate, and charms with its volume. Perfectly dry in the mouth (a rare event with this varietal), the wine evolves with a delicate acidity and a slightly leafy note that gives it an even more streamlined body. The finish, still lively at this stage of maturity, is thirst-quenching while at the same time leaving a hint of smokiness.

Food Pairing:

 Lobster Curry; Whole Roast Pork Loin

CSPC:                   702457
Winesday Price:

$17.55 (Includes Winesday 10% discount)

Regular Price:

$19.50

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

Paul Zinck Gewürztraminer

Location: Eguisheim, Alsace, France
Blend: 100% Gewurztraminer
Tasting: Wednesday, December 14, 2011 - 4:00 - 7:00 p.m.

Yah Yah.  We know.  This is the grape that a lot of people have a hard time pronouncing.  Try this:  Guh-Vurts-Trah-Meener

‘Gewürz’ is German for ‘spicy’ and traminer means ‘coming from Tramin’ (a little town in Austria where the grape originates).  Our translation of the word is simple:  Dee Lish Us.  We love the aromas that come from Alsatian Gewürztraminer.  You can’t miss them.  They almost jump right out of the glass.  One might say that they are seductive in nature.  The Alsatian Gewürztraminer wines have a lot going on.  Oz Clarke, an extremely accomplished British wine writer and critic, says this about Gewürztraminer in his book ‘Grapes and Wines’:  “Those who choose to grow it do so because they love its richness and are prepared to accept low yields and relatively low returns.  It’s unlikely ever to cover the map:  it is not, and never can be, an all-purpose wine.  But with such and in-your face personality, how could it ever be?”

In Alsace, the grape represents about 20% of vineyard space.

Here are the tasting comments by Manuel Peyrondet - Best Sommelier of France, 2008

COLOR The sustained yellow of the wine is enhanced by golden tones.

NOSE The smell is the epitome of the varietal: generous, quite aromatic, it opens on notes of ripe pear, rose petals and violets. The full-bodied aromas of the varietal are strong and precise, despite some yeastiness due to its youth. The wine increases its exotic allure after breathing, with hints of litchi and peppermint.

TASTE In the mouth, the attack begins sweetly on a few grams of sugar that are as charming as the intense perfume. We appreciate the freshness of the wine, especially the measured balance in alcohol found here. The finish seems drier, and culminates on fleeting notes of roses.

Food Pairing:

Thai Green Curry with Beef Recipe; Szechuan Beef; Baked Ham with Marmalade-Horseradish Glaze; Roast Turkey

CSPC:                   702458
Winesday Price:

$18.89 (Includes Winesday 10% discount)

Regular Price:

$20.99

*Price correct at time of printing.  Price subject to change without notice
We are staying in France for next week to enjoy some wine and liqueur.

Jason Foster

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

I planned last month to be the last of the big beer series, ending with the monster trucks of the beer world. However, upon reflection I realized I omitted a distinct form of big beer that deserves its own column. The strong ales of Belgium. Of course, Belgium is regarded as a mecca of quality beer, and not just for their potent versions. From the refreshing Witbier to the tartness of lambic, Belgian brewers are unmatched in their range and creativity. (We will ignore for the moment that the two biggest selling beer in Belgium are Budweiser knock-offs – Maes and Jupiler.)

The originality of Belgian beer of all strengths is noteworthy, but today I want to focus on their panache for producing big boy/girl beer. Belgian strong ales are deceptively and dangerously light and drinkable. Belgian strong ales are big – ranging from 6.5% to 12% alcohol – but you only notice after consuming the bottle and finding your head a little lighter for the task. And so let us take a look at the art of hiding big.

The origins and continued anchor of Belgian strong ales are the drunk monks of the seven Trappist Monasteries (six in Belgium, one across the border in Netherlands). The Trappist monks developed a taste for brewing beer long ago, and for reasons I will explain another day, directed their energies to creating a type of beer not found anywhere else. The Trappist ales are distinguished by their yeast, which produces spicy, peppery, phenolic aromas and flavours. The Trappists – and the laic breweries inspired by them – produce beer of varying strength, all of which display that classic spicy yeast character. Today I want to focus on just the bigger ones. I will resist naming the styles, although common versions are Dubbels, Trippels and Quadrupels, because as soon as one tries to construct a boundary around Belgian beer, the outliers, exceptions and renegades make a mockery of it.

The truth is Belgian strong ales come in all colours, strengths and combinations of flavours. At the risk of oversimplifying I will identify a couple of features common in all and then move on to my main point for the column. All Belgian strong ales possess the Trappist yeast funkiness to greater or lesser degrees. They all are highly carbonated, relatively light in body and finish fairly dry (especially for their strength). Some are slightly sweeter, others accenting musty qualities, while others hike up the pepper, but they all share these broad characteristics.

More importantly they share the tendency to hide the bigness of the beer. When I sip a Russian Imperial Stout or an Eisbock, I can immediately sense the alcohol. The sharp nose, the scotch flavour and the warming linger all give it away. I find little of that in a Belgian strong. If it wasn’t for the yeast, you might swear you were drinking a pilsner or an amber ale.

This is the skill of a Belgian brewer: how to make a big beer and make it taste like a smaller one. A task made all the more difficult because Belgian yeast demands warmer fermentation temperatures, which normally produce more assertive higher alcohols.

What is their trick? I don’t pretend to be an expert, but having brewed a few award-winning versions myself I do know a couple of strategies. First, they keep the malt bill simple: pilsner malt, maybe some wheat or oats for earthiness, and not much else. The opposite of a barley wine recipe. Second, they mash at warmer temperatures, which makes a more fermentable beer (meaning fewer residual sugars). Third they supplement the grain with sugar, which adds alcohol without body. In a regular North American beer sugar is a disparaged practice left to discount brewers. In Belgian beer it is a way to boost alcohol without adding body. Many claim the kind of sugar they use – Candi Sugar, a form of inverted sugar – makes a difference. However that is a contested claim. Some argue regular table sugar produces the same effect. I cannot resolve this debate because I have only used inverted sugar (the last couple of times homemade). Belgian yeasts are also known for high attenuation, meaning they tend to finish drier than many strains.

These tips are helpful, but to be honest I don’t think they are the secret behind a great Belgian strong. The skill is in coaxing subtlety out of the ingredients. And that is a mysterious process that only the monks and their acolytes can understand.

There are no shortage of quality Belgian strong ales available for you to sample. I suggest you try the classic Trappist breweries available in Canada: Orval, Westmalle, Rochefort, Chimay, Achel and the Dutch Koningshoeven (La Trappe). As for the Trappist-inspired breweries, St. Bernardus, Struise and Gouden Carolus are good examples. Plus we should not forget Quebec’s Unibroue, which maintains world-class beer despite its unfortunate ownership situation, owned as it is by Sapporo of Japan. Try one. Try many. You will never find the same taste twice.

Well, here we are back in South Africa again.  Stellenbosch, to be exact. Known as the capital of the wine industry in South Africa.  It is also the home for Guardian Peak Winery.  It opened in 1999 as a partnership between Jean Engelbrecht and PGA Golf star Ernie Els.  Although the two recently dissolved their partnership to further explore their separate wine interests, Guardian Peak lives on.  Guardian Peak’s philosophy is to provide fruit driven new world style wines that are accessible to wine enthusiasts.  They know what a large number of consumers are looking for and they are delivering.  You will see what we mean when you come to try the wine.

Guardian Peak Frontier

Location: South Africa
Blend: Cabernet Sauvignon 45% Shiraz 35% Merlot 20%
Tasting: Wednesday, December 7, 2011 - 4:00 - 7:00 p.m

A few months ago we had the opportunity to try this Guardian Peak wine and we thought you would enjoy it.  So here we are.  The wine has some interesting flavours that make it quite food friendly.  You will notice the ‘Grilled Sausage’ and the ‘Grilled Filet with Herb Butter’ recipes below.  When we read them we thought they would go great with this wine.  We haven’t tried them yet, but it is all about experimentation… in other words, we are trying them this weekend.

As described by the winery:

Appearance: Deep Ruby Red

Aroma: Great complexity on the nose with floral notes of jasmine and violet. This is backed up by sandalwood and licorice with hints of classic lead pencil.

Palate: Ripe, juicy red fruit are prominent on the palate with a lengthy, smooth finish. The Cabernet Sauvignon and Shiraz are in perfect harmony. Together with the Merlot, this creates a well rounded, wonderfully balanced wine.

Impression: “The three varietals each contribute unique flavours and character to the wine to make this a wonderful drinking experience. The wine will mature and soften beautifully over the next 5 years.”

Food Pairing:

Grilled Sausage Sandwiches with Caramelized Onions and Gruyère Cheese; Grilled Filet Mignon with Herb Butter & Texas Toasts;

CSPC:     721145
Winesday Price:

$17.09 (Includes Winesday 10% discount)

Regular Price:

$18.99

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

Guardian Peak Shiraz

Location: Coastal Region, Western Cape, South Africa
Blend: Shiraz
Tasting: Wednesday, December 7, 2011 - 4:00 - 7:00 p.m.

Philip van Staden, the Winemaker describes the wine for us:

Appearance: Bright ruby red.

Aroma: Ripe red fruit aromas are evident, with cassis and white plum. This is backed up by hints of coffee and mocha, with well balanced, subtle oak notes.

Palate: The focused fruit shows exceptional follow through from the nose. This, combined with the seamlessly integrated tannin structure creates an approachable, elegant wine.

Impression: “A beautiful and well integrated Shiraz best enjoyed now and for the next three years.”

Food Pairing:

Bison Burgers with Cabernet Onions and Wisconsin Cheddar; Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

CSPC:                   721144
Winesday Price:

$15.75 (Includes Winesday 10% discount)

Regular Price:

$17.50

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

We have many favourite places in the world, but without a doubt Alsace in France ranks right up there.  Wait until you see the photos and taste the wine.  You will think you are right there.

COPAIN SAISON DES VINS VIOGNIER

Winery: Copain Wines
Location: California, U.S.A.
Blend: Viognier
Tasting: Wednesday, November 30, 2011 - 4:00 - 7:00 p.m

Every winemaker we have spoken with has had an interesting story behind their chosen profession.  Wells Guthrie’s story, too, is an interesting one.  Wells worked for Wine Spectator in their San Francisco office as a tasting coordinator.  Not only had he fallen in love with wine, but he had a very strong desire to become a winemaker.  He left Wine Spectator and then he and his wife packed up and headed off to the Rhône Valley in France.

It was in the Rhône that two men had an incredible influence on his love of wine and winemaking.  Michel Chapoutier and Jean Louis Chave.  Wells worked as an apprentice to vintner Michel Chapoutier for two years.  You might be wondering why he wanted to work with Chapoutier.  Credentials, quite frankly.  The Chapoutier family has been in the wine industry in the Rhône Valley for more than 200 years.  If you drink wines from this region, then you most likely know the Chapoutier name.  Then there is Jean Louis Chave.  His family has been in the ‘vine’ business since the late 15^th century and is considered to have one of the finest wineries in the region.  Ironically, Jean Louis did his schooling at the University of California Davis.  We can only imagine the depth of the impact that these two ‘star’ Rhône vintners had on Wells.  His French winey name, Copain, in English means ‘buddy/friend’.  He gave it that name because he feels that wine is best shared with friends and family.  Hear hear.

Wells founded Copain in 1999 in the state of California and quickly became known for his big Syrah and received a lot of press.  Like all good winemakers, Wells believe that quality starts in the vineyard.  Over the years the alcohol has lowered in the wines and they have become longer lasting and more, shall we say, elegant.  He wants to be a winemaker forever.   Although they make many lovely wines, we are lucky to have Wells’ Viognier to sample this week.

Wells describes this wine:

“This stainless steel fermented Viognier combines candied lemon rind, subtle white flowers, and dried apricots in a steely mineral nose.  Aromatics carry well to the palate which is clean, crisp and lively with a zesty lemon curd and chalk finish.”

CSPC:                   722095
Winesday Price:

$25.19 (Includes Winesday 10% discount.)

Regular Price:

$27.99

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

Rutherglen Estates Burgoyne’s Block MSG

Winery: Rutherglen Estates
Location: Rutherglen, Australia
Blend: 60% Mourvedre, 20% Shiraz, 20% Grenache
Tasting: Wednesday, November 30, 2011 - 4:00 - 7:00 p.m.

Although we did not plan it this way… both of our wines this week have their roots in the Rhône Valley.  They are not made there, of course, but the history leads us back to that region.

“Rutherglen Estates was conceived with the ambition to redefine the traditions of one of the world’s best fortified wine regions, by producing premium table wines from varieties most suited to the climate and conditions of the Rutherglen region.”

In the mid 19^th century, the Rutherglen region of Australia was one of the largest wine producers in the southern hemisphere.  However, they were mostly known for their fortified wines.  The United Kingdon was the recipient of most of these wines, which really isn’t that surprising.  They seemed to have an insatiable taste for all things fortified.  Peter Burgoyne was considered to be a ‘wine pioneer’ in his day and he had the idea to make the Rutherglen region the principal winegrowing area in Australia.  This wine was named in his honour.[1]

Modelled on the Rhône Valley classics, this blend heralds the delightful reunion of these varieties. Although Mourvedre is rarely the dominant variety in these traditional blends, the colour, structure and intensity of flavour from our Mourvedre, allows us to make a unique version, adding an extra gamey and rich dimension to the Shiraz and Grenache. Shiraz offers lovely berry fruit, pepper and colour richness, while Grenache is the strawberry, candy, vanilla and spicy support variety.  This wine is very drinkable, yet is sophisticated and elegant with great length, rounded tannins, truffles, pepper, spice and red berry fruits.”

CSPC:                   738576
Winesday Price:

$18.89 (Includes Winesday 10% discount.)

Regular Price:

$20.99

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

Can you believe that next Winesday we will be a mere 18 days from Christmas?  We will be celebrating with two wines from Guardian Peak in South Africa.   We are looking forward to see you this week and next.

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.

Jason Foster

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

I thought I would devote the last of this series on big beer to the biggest beer in history. Over the past 15 years or so, a handful of breweries have been playing an alcoholic game of leap frog, trying to brew the strongest beer possible.

And how big are we talking? Well the current record holder, Brewdog’s The End of History, is 55% alcohol. There were only a dozen bottles ever made, so don’t bother going to your local Liquor Universe store to find it. That is pretty darned big. My research dug up 24 beer worldwide that exceed 20% alcohol.

One hundred years ago none of those beer were possible. Alcohol is toxic to yeast and no known strain could survive that long. However, thanks to Louis Pasteur we figured out how to isolate strains and select the most hardy so that today some yeast strains can, with careful coaxing, reach 20% or higher. No yeast can yet reach 40 or 50 percent, something I will explain below.

But first I need discuss what would possess someone to brew a beer this big. The cynical answer would be “publicity”. But I think that while notoriety might be part of it, it doesn’t explain the recent fixation on it. More aptly, I believe it is similar to humans’ need to climb Mount Everest, or run a marathon in two hours. We are often driven to achieve new heights (or depths) just because. And that may be the case with extreme beer.

So, how do you make a beer at 30, 40 or 50 percent alcohol? Well, not easily. The highest anyone has ever pushed a beer using fermentation is 27% (Sam Adams Utopias). Above that, brewers use freeze distillation. Freeze distillation has a long history in Germany in the production of Eisbock, where they take a regular bock or doppelbock, drop it to temperatures where the water turns to ice and then siphon off the liquid portion, rich in alcohol (which has a lower freezing point than water). It is the same (albeit it reversed) process as distilling scotch. The resulting beer is more concentrated – more alcohol, flavour and colour. Any minor flaws in the beer will also be magnified. For some of the more extreme beer, they had to repeat the process a couple of times.

I can hear you asking, “but is it beer?” A fair question; one for which I will only offer a speculative answer. It is true the act of freeze distillation complicates the picture, but I tentatively think that it remains beer nonetheless. I say so for two reasons. First, it was born as beer. Mashed and fermented like its brethren. I realize scotch starts life this way as well, but scotch mashes do not contain hops or specialty malts – that is a characteristic exclusive to beer. Second, it is sold as beer. Unique, knock-you-on-your-ass if you drink the whole bottle beer, but beer regardless. This is no small point. The brewers of extreme beer market the product as beer. I think they do this not just for legal reasons, but because they see themselves as makers of beer, and even if that beer is 50% alcohol, to them it is still beer. For me, that is significant.

The next logical question is “is the beer any good?” Well, that is mostly up to individual taste. I have only had one of the 20%+ beer (the only one made available in Alberta – Brewdog Tactical Nuclear Penguin at 32%), and I can’t say I particularly enjoyed it. It was too hot and tasted like cheap rum, to be honest. But it was still rather young. I have a bottle I am keeping in my cellar to see if it improves in the next five years or so.

But theoretically, I understand that the challenges of making an extreme beer become even more prevalent than with other big beer. As we discussed in earlier columns, it takes a skilled hand to figure out the balance and the complexity of a big beer. There are many variables demanding attention and it is easy to go wrong. So, if I think about it, I can see that brewing an extreme beer would be just that much harder. Imagine having the tiniest flaw in your beer – one imperceptible at normal strength - and know that after a couple of distillations that flaw will stick out like Lady Gaga at a Chartered Accountant convention. And realizing that as you concentrate the beer, the alcohol will become more and more narcissistic, demanding top billing. No easy task.

Despite my tactical nuclear disappointment, I would like to try other extreme beer. I am convinced some of them are very special, indeed. I may never get to, but I am happy to keep them on my personal beer bucket list.

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