Style: English Strong Ale
ABV: 7%
Presentation: 6 packs of 341 ml brown bottles
Brewery: Yukon Brewing Company
Country: Whitehorse, Yukon Territory, Canada

KANPAI! w/ Jeff Werstiuk

An aptly named dark ale, this one easily remains at the head of the pack.  It even has the credentials to prove it.

In the Spring of 2009 Yukon Brewing’s head brewer Alan Hansen was invited to take part in an annual Real Ale competition in England, the J.D. Wetherspoon Beer Festival.  It was there with the drawback of using foreign equipment and ingredients that he managed to brew up two improvised batches of Lead Dog Ale to naturally condition in casks and enter into this 18 day international invitational.  Not only that, out of the 50 breweries represented Hansen managed to bring home a 2^nd place win with the Lead Dog Ale, no small feat against the home turf competition.  All things considered, a silver medal under such circumstances is as good as gold.

Then again, this is also a fitting style to win over a crowd of classic British ale drinkers.  Also known as Old Ales or Stock Ales, Lead Dog Ale emulates the robust and malty strong dark beers that were traditionally nursed in front of a fireplace to help satiate the spirit and take a bit of chill out of the bones during the winter months.  Variations and interpretations abound, it seems that an Old or English Strong Ale tends to fall somewhere between regular strength Pale Ales and high alcohol Barleywines, with a brewery’s seasonal Winter Warmer much of the time getting lumped into the mix, additional spices and all.  The major prerequisite however is that it has to taste good, not any old generic high test will do.

Because it’s such a hearty ale Lead Dog will do well in almost any beer glass you choose, be it mug, pint glass or brandy snifter.  Yet because of the rich and complex flavour profile I’d let the bottle sit out a good 20-30 minutes before opening and serving.  If you have the discipline then slightly chilled beyond room temperature is a more traditional approach.

Once in the glass Lead Dog is a deep russet brown in colour, nearly but not quite opaque.  There won’t be much of a head retention beyond the quick splash of a spongy tan cap.  By allowing your nose to follow that receding foam an encounter with notes of roasted malt, toffee, dark dried fruit, treacle, some earthy, spicy hops, as well as a bit of alcohol warmth will ensue.  Whew, and that’s just brushing the surface, feel free to finish that list off from your own experience.  Not one to tease, this dark ale delivers a flavour of robust roasted malt at first, followed with toffee, molasses, figs, a bit of nut, finishing with some dry wood and faint spicy, grassy hops.  To match it all is a full, creamy mouthfeel with low carbonation and dry finish.  Really, an ideal companion for a cold winter night.  And if I had to play favourites I will openly admit that Lead Dog is easily my favourite beer from Yukon Brewing, although the remaining competition from them is by no means a push over for my affection.

If you’re looking to pair this ale with something beyond a comfy chair, a roaring fire and some good company, consider a platter of assorted nuts along with some earthy and tangy cheeses.  When finger food just won’t cut it the rich and roasty character of Lead Dog is a welcome companion to almost any grilled or roasted meats.  Gamier meats such as venison, pheasant or duck are also worthy options if they are available to you.  This Lead Dog Ale will definitely not lead you astray.

The next steps in the cooler:

From This Brewery:
Yukon Gold
Yukon Red
Chilkoot Lager
Yukon Cranberry Wheat
Discovery Ale
Ice Fog IPA
Midnight Sun Espresso Stout

In-Style:
Cooper’s Extra Strong Vintage Ale
Wellington Iron Duke
Fuller’s Vintage Ale

Lateral Steps:
McEwan’s Scotch Ale
Unibroue Trois Pistoles
Rochefort 10
Traquair House Ale
Paddock Wood London Porter

For The Adventurous:
Rogue Imperial Porter
Thomas Hardy’s Ale
Old Rasputin Russian Imperial Stout - North Coast

Winery: Bonterra
Vintage: 2007
Location: California, United States of America
Alcohol: 14%
Blend: 86% Zinfandel 11% Petit Syrah 3% Syrah
Tasting: Wednesday, June 9, 2010 - 4:00 - 7:00 p.m.

Bonterra - good earth - well that just about describes it in a nutshell.  And that is just what this company is all about.  They make wine out of organically grown grapes.   Now I know some people out there think that that is a bunch of baloney, but that fact of the matter is organically produced products overall are on the rise and many consumers are demanding them.  It just so happens that in the wine part of things, Bonterra was ahead of a lot of other winemakers in producing and marketing their organic wines.

“Decades of learning and winemaking accolades have reinforced our passionate belief that our organic grapes make better wine.”   Now they ought to know, as they started this practice in 1987.  I am trying to think back 23 years ago to see what wines were being marketed as organic and I’ll be darned, but I cannot think of any right off the top of my head.  Today we are seeing many more people asking for organically grown products and it is nice to know that some companies have had a leg up for a while.

Sherbrooke carries many of the Bonterra wines.  Now some of you know that we are Zinfandel fans, so the fact that we picked the Zinfandel out of their lineup of wines to do may not be a big surprise.  Frankly, we have not had this Zin in quite some time, so it is a real pleasure to taste it again.

The grapes used to make this wine are mostly from dry-farmed fruit.  Now what does that mean to you and I?  Well, it means that the vines have to dig deep into the ground to search for that water.  What that gives the wine is more depth and character, generally speaking.  More fruit that is concentrated and less watered down.  We think of growing vegetables and fruit in our back yards, and we water the plants, right?  Well believe it or not, you don’t want do do that with your grape vines.

The grape vines that are used to make this wine are about 35 - 40 years old.  And that is a good thing.  As we humans say ‘with age comes wisdom’ and ain’t that the truth.  So it is also true that the fruit that you get from older vines, well they are going to be a little more complex and give lots of wonderful flavours.

Okay let’s tasting this wine.  Now you know that I am a big fan of decanting, so get this wine out of the bottle and let it breather for awhile.  It will bring out all the wonderful fruit and spicy notes that are so characteristic of Zinfandel.  Red Raspberry, blackberry along with some nice spicy pepper is what you will notice right off the bat.  Try it along with Diana and see what you think.  On to the food…

Food Pairing:

Spicy beef fajitas (or some other Mexican foods); BBQ beef (of course); hard cheeses; spicy spaghetti and meat sauce; turkey

CSPC:     530139
Price:

$20.99 (Minus Winesday 10% discount.)

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

Style: Witbier
ABV: 5%
Presentation: single 500 ml brown bottle
Brewery: Microbrasserie Charlevoix
Country: Baie-Saint-Paul, Quebec, Canada

KANPAI! w/ Jeff Werstiuk

We take things for granted here in Alberta at times when it comes to our beer. At the moment there are around 650 different kinds available from all over the world, starting with a few local breweries represented right here in Edmonton, stretching to Japan, Australia and Russia. Not every beer available in the world, and maybe not some personal favourites that we pine away for, but all things considered we still have it pretty good.

Let’s look at the belle province of Quebec in contrast, where you are lucky to find any beers produced in another province, let alone international imports. There’s no surprise then that to counteract such a bleak market Quebec has in turn sprouted a plethora of innovative and high-quality craft breweries and brewpubs over the last couple of decades. This DIY approach and attitude has sparked and cultivated one of the most impressive beer cultures our fine nation has to offer, much of them emulating many of the exotic styles that originated in Belgium.

Microbrasserie Charlevoix is no exception, a microbrewery that has been around since 1998, and recently expanded in 2009 to help keep up with demand and provide extra space to produce more unique beers.

Their Dominus Vobiscum Blanche is one of my favourite interpretations of the classic Belgian Witbier. Wits (which simply means “white” in Flemish) are a Belgian variation of the wheat beers produced by their German neighbours to the East. Yet rather than utilizing the unique yeast strains common to German Wiessebiers or Weizens with their telltale notes of clove and banana, Belgian Wits hearken back to a time before hopped beer. In turn these light ales are spiced with coriander and orange peel most commonly, along with one or two extra secret ingredients that tend to differ from brewer to brewer. The result is a light, spritzy, quenching beer that can find accommodation in almost any circumstance.

As a side note, for those light in the Latin department, Dominus Vobiscum is an ancient salutation and blessing that is traditionally found in Roman Catholic mass, however it also found its way into a Frank Zappa song too. Into English it translates as “May the lord be with you”, so consider yourself in good company when drinking this Blanche.

It’s practically dealer’s choice for glassware with this Witbier, whether you want a pilsner glass, pint glass, tall Weizen glass, mug, chalice or oversized wine glass, none of that will cramp its style. Keep the beer nice and chilled as well, not ice cold, but best results will come from letting the bottle sit out of the fridge 5-10 minutes before opening and pouring.

Prepare to be greeted by a cloudy, deep honey golden hue that begins to approach amber. There’s also a massive tall white spongy head, so depending on the glassware you chose it may take 2 or 3 attempts to completely empty the bottle into the glass. All that head releases an intense bouquet of tart citrus notes like lemon and rosehips, a little bit of spicy chamomile, with faint orange and wheat grain in the background. It only takes a couple of sips to full realize a light citrusy tart wheat canvas embellished with light spice, with citrus notes of tangerine, lemon, and most predominantly that of key lime. All this accompanied by a dry and quenching finish.
The full, lush, creamy smooth mouthfeel is contrasted with the lightest of pinprick carbonation on the finish.

This is a gorgeous ale to enjoy on a hot sunny patio, even a margarita chased with a dry martini won’t slake your thirst with such delicious and refreshing ease. For those hot days when you feel like eating light, you’ve just found yourself an ideal beer to go with a hearty salad. When a more substantial meal is called for there are massive options from almost any fish or shellfish you can prepare (including sashimi and sushi!), to cutting through saltier pork based dishes. It will also provide a good contrast for sharp, tangy and earthy cheeses. And if the heat from the chilies and spices aren’t too intense, this Dominus Vobiscum Blanche will match the citrus notes of most Thai, Indian and Mexican foods while cleansing and resetting the palate.

The next steps in the cooler:

From This Brewery:
Dominus Vobiscum Blonde
Dominus Vobiscum Double
Dominus Vobiscum Triple
La Vache Folle Double IPA – Simcoe

In Style:
Hoegaarden Original White Ale
Unibroue Blanche De Chambly
St. Bernardus Witbier
Wittekerke
Hitachino Nest White Ale
Lost Coast Great White
Mill Street Wit

Lateral Steps:
Mt. Begbie High Country Kölsch
Paulaner Hefe-Weissbier
Hacker-Pschorr Hefe Weisse
Schneider Weisse
Erdinger Weissbier

For The Adventurous:
Aventinus
Ayinger Celebrator Doppelbock
Samichlaus

Winery: Baron Phillippe de Rothschild S.A. Mouton Cadet
Location: France
Alcohol: 13%
Blend: Merlot, Cabernet Sauvignon
Tasting: Wednesday, June 2, 2010 - 4:00 - 7:00 p.m.

When one utters the name ‘Rothschild’, people automatically think of history, luxury beyond imagination and everything expensive.  Quite frankly that is true.  Although Baron Philippe de Rothschild was a member of the banking dynasty family, he was also a Grand Prix racecar driver, a screenwriter, a film producer, a theatrical producer and, one of the most successful wine producers in the world.

The company today is still a family owned company.  The Baroness Philippine de Rothschild, the Baron’s daughter, is the majority shareholder.  In this day and age when so many large family companies have gone by the wayside, that is quite wonderful.

The Rothschild family has been making wines that have been lauded for many years. For example Chateau Lafite Rothschild and Chateau Mouton Rothschild have been mentioned in just about every wine magazine you can think of.  At the same time as making these incredible wines, they have also been making some very approachable wines at very reasonable prices.  The Rothschild Escudo Rojo wines from Chile are fabulous wines, and are priced reasonably.  Then there is “Mouton Cadet”.

Can you believe that Mouton Cadet is celebrating 80 years this year?  In honour of this celebration, we thought this would be a great time to sample two of their Bordeaux wines… a little red and a little white.  Come join us in France on this little birthday trip.

Chateau Mouton Rothschild was known for making exceptional wines that fetched a very good price.  In 1930, however, Baron Philippe Rothschild felt that the vintage was not up to snuff to put the Mouton Rothschild name on it.  It was still a nice wine however.  So he decided that he would come up with a new wine line called Mouton Cadet.  Baron Philippe was the youngest child, so he put the French term for youngest on the label… ‘cadet’.  The wine became an instant hit.  The following year, 1931, brought a high demand for this new label.  So much so, that the Rothschilds had to purchase grapes from other growers in neighbouring vineyards to keep up with the demand for this new wine.  Grapes came from Pauillac, Ste. Estephe, Haut-Medoc to name a few.  After the Second World War the wine was given AOC status.  The popularity of the wine grew immensely and before you knew it, a white Mouton Cadet became part of the family in the 1970’s.

The red wine is a blend of 20% Cabernet Sauvignon, 65% Merlot and  15% Cabernet Franc.  This wine is easy drinking and what I like to call, as I said before, very approachable. It is not matured in oak casks, so the fruit is more evident when you taste it.

The wine has nice aromas of red berry fruit (raspberry, cherry and strawberry) and even a wee touch of mint.  The tannins are not over abundant, so it feels nice and ‘round’.

This wine has been around for 80 years, that is true, but it is still very popular.  On their website it says Mouton Cadet “The world’s leading Bordeaux AOC”.  See what you think when you try it.

Food Pairing: 

Lamb; medium to older aged hard cheese; veal (especially either grilled or done in a light tomato based sauce); and of course the perennial favourite… beef.

CSPC:     943
Price:

$13.99 (Minus Winesday 10% discount.)

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

Winery: Mouton Cadet
Location: France
Blend: Semillon, Sauvignon Blanc and Muscadelle
Tasting: Wednesday, June 2, 2010 - 4:00 - 7:00 p.m.

Just like its red brother, this wine is meant to sit back and enjoy.  When people think of Bordeaux, they usually think of just red wines.  Don’t forget about the whites!!  Think about where Bordeaux is located and what kind of food one would likely have there.  It has a strong influence not just from the land, but also from the sea.  Lots of fish!  So red wine with scallops just isn’t gonna cut it, no matter how much you may want it to.  That is where the Semillon and Sauvignon Blanc come in.  They are very good friends not just to fish, of course, but to other foods as well.

The home of Sauvignon Blanc (pictured left) is France.  It thrives here and it makes some of the most incredible wines, from very dry to some of the most expensive and delicious dessert wines you have ever tasted (quite often paired with Semillon).  We are talking about the dry wine today.  The taste you can get from this grape can go from grassy crisp and acidic to almost tropical flavours.  It just depends on where it is grown.  Different areas and climates produce different types of wines.  In the Bordeaux region the Sauvignon Blanc has a fruitier characteristic to it so that works very well with its partner in this wine… Semillon.  Semillon is a relatively easy grape to grow (don’t tell the winemaker’s that I said that, though).  Semillon (pictured left), Sauvignon Blanc and Muscadelle are the three white grape varieties allowed in the Bordeaux region.  In this particular wine, the tropical flavours are abound.  Freeze some grapes and put them in the glass to keep your wine chilled when you are sitting out on the deck.

So let’s look at the food pairings for this pleasant wine:

Food Pairing:

Goat’s cheese (used in a sauce or just on a light cracker); light tasting Brie cheese; Scallops and other shellfish just steamed;  Scallops/shellfish done in a light broth or butter/cream sauce;  Broiled fish; light chicken dishes.

CSPC:     323105
Price:

$13.99 (Minus Winesday 10% discount.)

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

Style: American Amber Lager
ABV: 5%
Presentation: 6 and 12 packs of 341 ml brown bottles
Brewery: Creemore Springs Brewery
Country: Creemore, Ontario, Canada

KANPAI! w/ Jeff Werstiuk

Here’s a small craft brewery that set up shop in an old hardware store in 1987, nestled in the village of Creemore, Ontario between the Mad and Noisy Rivers.  In the beginning they simply brewed one single beer, and brewed it well.  Creemore Springs became synonymous with quality, and shot up the ranks as one of the best lagers produced in Canada.  However most of us here in Canada could only pine away for a chance to sample this exemplar continental styled lager, or had to plan a trip to Ontario if we were feeling ambitious.

Creemore Spring’s brewing standards and business ethics were a bit of a double-edged.  They used all natural ingredients, didn’t use preservatives, and didn’t pasteurize their beer, ensuring a fresh and high quality final result.  Because of this they refused to ship their beer outside of Ontario, since they couldn’t ensure the quality and freshness of it beyond that.  Oh snap!  The rest of us were missing out on a good thing, but couldn’t fault Creemore for that sort of decision.

Fast forward to 2005, when Molson purchased the Creemore Springs Brewery.  There was a bit of a worrisome hush throughout the craft beer community upon the news, as there had been a trend for many years of larger commercial breweries buying out smaller craft ones, and either shutting them down, or merely dumbing down the product enough that it was only a ghost of its former self, or falling into obscurity by losing its former loyal following.  Fortunately this was not the case with Creemore Springs, and Molson has let them carry on as usual.

In fact this is a bit of a boon for the rest of us.  Creemore continues to produce its tasty wares in the original brewery in rural Ontario, while Molson utilizes its juggernaut distribution system to supply it to the rest of the country now quickly enough to maintain its freshness.  We all come out winners as a result.

Since this particular beer is a bit darker than your typical all-grain lager there is no need to get too fussy over glassware.  Be it a Pilsner glass or a regular pint glass you’ll be on the right track, as the flavour is balanced and crisp, yet not so delicate as lighter lagers tend to be.  With the addition of the darker malt there’s more flavour to discover, so give this about 10 minutes to warm up out of the fridge.

What sets up temporary residence in your glass will be a beer that’s a clear ruddy gold hue, with a frothy white head.  Expect some clean aromas of biscuity and caramel malt, rounded out by light floral and herbal hops.  An enjoyable crispness to the flavour, with a more toasted malt now that is effortlessly balanced by dry grassy hops, all carried by a light creamy mouthfeel with a crisp carbonated finish.

The light toasted and caramel notes found in this lager are just waiting to be matched with food.  It may sound a bit unorthodox, but finally you have the ideal beer to savour along with your donair or shwarma, what a match, trust me on that.  Keeping in the realm of comfort food Creemore just as easily adds an extra touch to a burger or pizza, as the malt will match the richness, while the hops will adequately cut through the grease.  Same goes for a fully loaded platter of nachos, the hops will tango with any extra jalapenos.  Really, this amber lager will become your constant companion whenever watching the game.  For something a bit more formal serve it alongside a grilled steak or roast chicken, or even some skewers of grilled vegetables.  Creemore Springs will also liven up a Sunday beef roast to new proportions with graceful ease.

The next steps in the cooler:

In-Style:
Brooklyn Lager
Samuel Adams Boston Lager

Other Notable Lagers:
Hacker-Pschorr Münchner Gold
Okanagan Spring 1516 Bavarian Lager
Anchor Steam Beer
Yukon Chilkoot Lager
Rogue Dead Guy Ale

Dark Lagers:
Negra Modelo
Warsteiner Dunkel
Lobkowicz Baron
Paddock Wood Black Cat Lager

For The Adventurous:
Ayinger Celebrator Doppelbock
LTM Série Signature Kellerbier
LTM Série Signature Rauchbier
Samichlaus
Rogue Morimoto Imperial Pilsner

Winery: Rosedale
Vintage: 2007
Location: Australia
Alcohol: 14%
Blend: Shiraz - 100% from Barossa Valley
Tasting: Wednesday, May 26, 2010 - 4:00 - 7:00 p.m.

This wine had such a cool name, that it was hard to resist.  Cat Amongst the Pigeons.  You have to give it to the Aussies for coming up with the neatest names for wines.  You can almost picture a stealth like cat just waiting for a pigeon to make the wrong move.

The Rosedale Winery, located in the Barossa Valley in Australia has been lauded for a number of their wines.  In particular Nine Lives Shiraz for 2006 and 2007 was given a whopping 92 points and 91 points respectively by Robert Parker, Wine Advocate.  At the 2009 Sydney International Wine Competition the 2007 Nine Lives received the ‘Blue-Gold Award /Top 100.

The Barossa Valley and Shiraz.  They just go hand in hand.  Some of the top Shiraz out of Australia has come from this area.  The big spicy fruit forward shiraz that we have all associated with this beautiful country.  Barossa Valley is located just 1 hour north-east of Adelaide in South Australia.  The countryside is scattered with old vineyards, churches and stone cottages.  If you want to go there for a visit, there are many hotels and B&B’s that would welcome you with open arms.  This area is Australia’s most visited tourist designation.   At Rosedale Wines we believe that “Great Wines start in the Vineyard” and the Barossa Valley sets the stage for some of the best Shiraz grapes in the world. With its rich soils and Mediterranean style climate, the result is red wines with rich character and white wines with crisp and revitalizing finishes.”

With high ratings from the internationally acclaimed Wine Advocate, Robert Parker Jr, Rosedale Wines is attracting attention from all over the world and currently exports to the USA, Canada, Hong Kong, Germany, New Zealand and Asia.

“Rosedale Wines have allowed winemakers scope to experiment and develop new styles, tastes and blends. This has encouraged the development of approachable and affordable wine styles which have been instrumental in the growth of such brands like Cat Amongst the Pigeons.”

As mentioned, the Barossa Valley is best known for its Shiraz.  Due to strict quarantine restrictions in the 1800s, the vineyards did not suffer from phylloxera or the many other diseases that have caused horrendous damage.  There are vines in the Barossa Valley that are ancient and produce highly concentrated and full-bodied wines that are full a big juicy flavours.

The name was given to the area by explorer Colonel Light based on the supposed similarity of the Barossa Range to a similar range in Spain. The region is most notable for its red wines, particularly those made from Shiraz. But there are other grape varieties, both red and white that play an important role in the wine industry of Barossa.

The region generally about three hundred metres above sea level, but the altitude of many of the vineyards is much higher. In the lower and warmer areas, red wine predominates while on the cooler higher slopes Riesling is common. In fact the Barossa abuts the Eden Valley wine region which is regarded as one of the premier regions for Riesling.

The history of the region is linked to the influence of the German immigrants who were encouraged to settle in the region by local landowner George Angas. Many of these migrants were Lutherans from Silesia, who were suffering persecution in their homeland. By the 1850s viticulture was well established in the valley. Among these migrants were Johann Gramp who planted the first vineyard of the region at Jacobs Creek in 1847 and Joseph Seppelt, whose name lives on in a famous Australian wine brand name.

Now let’s open this wonderful wine.  The colour… dark rich purple/red.  I would positively decant this wine for at least 45 - 60 minutes and let that wonderful jam and spice come to the forefront.  What you will notice with this wine is how well is goes with so many types of food.  Not just beef and barbequed food, but also cheeses and lamb.

Food Pairing:

Beef (roasted, BBq’d, braised), strong cheeses; lamb; bison (roasted, BBQ’d)  bison/beef burgers.

CSPC:     58073
Price:

$23.99 (Minus Winesday 10% discount.)

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

Style: Cocoa and Vanilla Stout
ABV: 6.5%
Presentation: 6 packs of 341 ml brown bottles
Brewery: Brasserie Dieu Du Ciel
Country: Montreal, Quebec, Canada

KANPAI! w/ Jeff Werstiuk

No offense, but if you’ve been living under a rock the past while please allow me to fill you in on this brewpub and microbrewery from Montreal that has become one of the darlings of the beer world, especially throughout North America.  Brasserie Dieu Du Ciel has even managed to capture the hearts, palates and wallets of our neighbours to the south in the same way Unibroue did about a decade ago.

However a quirky bit of trivia regarding this particular stout from Dieu De Ciel is that to be acceptable to the American market under some sort of curious FDA standards the name of it had to be changed to Aphrodite.  Apparently marketing an alcoholic product under the name of Aphrodisiaque (a French word no less, by no means an official language of the Republic) would in such a manner make false and inappropriate claims, and potentially incite unwanted lascivious behaviour of folks who wished to consume it, or even considered imbibing it.  Yet a quick name change to the Greek goddess of love and desire, who no less was given credit for creating aphrodisiacs in the first place and providing them her own namesake, is perfectly fine.  Okey-dokey then…..  Thanks be to the Greek god of loopholes for such matters.

If that wasn’t enough of a hassle for this alluring stout to endure, it also tends to get overlooked while caught in the shadow of its bolder and more popular sibling Péché Mortel, which just so happens to be one of the most sought after Canadian beers on this continent.  Both are strong savoury stouts, both have soft creamy textures, and both are in peak form regarding quality and craftsmanship.  And while I fully acknowledge the finesse it took to pull off something as formidable yet welcoming as Péché Mortel, it was Aphrodisiaque that truly seduced me.  I mean how often do you hear a grown man admitting that a beer made his toes curl in delight?  Yeah, it’s that good.  Plus I always tend to fall for the underdog….

Two elements that give this stout such enticing charm are the addition of premium quality vanilla beans and the use of organic fair-trade cocoa.  Only the best for you!  Add to this a silky smooth texture and you have yourself here is a date with delight.  Let’s get on to some tasting notes.

A mug or a pint glass will work fine, or if you wish to set the setting with someone special, use a pair of red wine glasses.  I’d let the bottle warm about 15 minutes after pulling it from the fridge, a bit of chill still works with this stout as it’s robust enough to handle some cold without being totally numbed by it.

Get ready for a luxuriously opaque black stout upon the pour, totally impermeable to light.  Crowning it is a thick frothy creamy sand coloured head.  It should only take a few inhales to at least pick up some notes of creamy roasted malt and dark chocolate, dry cocoa and raw vanilla bean.  There’s a bit more complexity than this, but I’ll allow you the pleasure of deciphering and discovering it on your own.  The moment it touches your tongue and rolls across your palate and through your mouth you’ll be greeted by a nearly full mouthfeel, creamy and velvety in texture, with a light rounded carbonation on the finish, a gorgeous sensual experience in its own right.  But of course the best part is the flavour.  Roasted, slightly smoked malt at first, toasted earthy cocoa and carob rises in the middle and carries to the finish, while the aftertaste is earthy with intense dark coffee notes.  Sweet earthy vanilla bean rises intermittently throughout the experience, and begins to coat the palate in its own right after a while, providing almost a bourbon-like essence.

This stuff is ambrosia, and is easily satisfying on its own.  If you feel a deep and utter necessity to pair it with food, then stick to desserts.  Heck, Aphrodisiaque can fill in as a dessert unto itself.  Once again, if feeling peckish while consuming this stout, chocolate and chocolate based desserts will be the ticket, however a chocolate cheesecake might be too overwhelming, you’ve been warned.  Fruit and fruit based desserts will provide a pleasant contrast in turn, although you might want to avoid the citrus variety which will do nothing but clash.  If feeling even more adventurous try chasing Aphrodisiaque with a high quality bourbon for a match made in…er…the classy part of Purgatory at least.

The next steps in the cooler:

From This Brewery:
Blanche Du Paradis
Corne Du Diable
Dernière Volonté
Fumisterie
Paienne
Péché Mortel
Rosée D’hibiscus
Route Des Épices

Chocolate Stouts:
Rogue Chocolate Stout
Young’s Double Chocolate Stout
Brooklyn Black Chocolate Stout
Amber’s Kenmount Road Chocolate Stout

Other Stouts:
St-Ambroise Oatmeal Stout
Half Pint’s Stir Stick Stout
Yukon Midnight Sun Espresso Stout
Jamaica Stout
Old Rasputin Imperial Russian Stout - North Coast

Lateral Steps:
Rogue Mocha Porter
Paddock Wood London Porter
Fuller’s London Porter
Ayinger Celebrator Doppelbock
Chimay Blue
Unibroue Trois Pistoles

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Winery: Osborne
Vintage: 2006
Location: Spain
Alcohol: 12.5%
Blend: 100% Tempranillo
Tasting: Wednesday, May 19, 2010 - 4:00 - 7:00 p.m.

This winery was started over 200 years ago, and the Bodegas Montecillo in Rioja came to life 136 years ago, which makes it one of the oldest wineries in the Rioja region.  About 50% of the wine they produce goes to export markets in Europe and North America.  Their emblem, The Osborne Bull, is recognized all over.  The Bull was the idea of the winery’s advertising agency and was born in 1956.  You will see the bull not only on all of their products, but also on billboards and roadside signs.  The largest of the bulls weighs over 4,000 kg and is 14 meters high and is made of metal.  An imposing figure, for sure.  About 16 years ago there was a movement under foot to rid the landscape of various signs and images, one of which was the Osborne Bull.  The Osborne family went to court and the court found that the bull is not just a sign, but after over 50 years, it has also become part of the landscape and culture.

We want you to remember this name:  Maria Martinez-Sierra.  She is a wonderful lady.  When we tell people about her we always say that she is a passionate lady and has a personality a big as all outdoors.  Maria has been the winemaker at Bodegas Osborne for over 30 years.  She is one of Europes’ top winemakers and a huge ambassador for Spanish wines.  There is also a little flirting with what we call ‘the international varietals’, as well.  Grapes such as Merlot, Cabernet Sauvignon and Shiraz/Syrah are on the menu too.  Not in the wine we are tasting this week, however.  It is 100% Tempranillo from the Rioja region.

We had the pleasure of meeting Maria a few years ago when she was visiting Edmonton.  (Actually she has come to Alberta a few times over the past few years.) We could have listened to this amazing lady for hours on end.  When she speaks about her wine, her true passion shows in her eyes.  She speaks about her wine like one would speak about their children. I swear I saw a twinkle in her eye as she was telling us about her wine.  She has a true love of the Spanish varietals, as you will see when you try this wine.

Maria is also very particular about the wood that the wine is aged in.  She picks the wood from a particular area in France, because the grain of the wood is woven much tighter and therefore adds subtle flavours to the wine, instead of overpowering it.  Osborne also employs their own cooper to make these wonderful barrels.  Not an inexpensive venture for sure.

We have a neat story to tell you.  When we attended the talk with Maria, she was telling us the she only keeps the barrels for a certain period of time and then they reach the end of their life with Osborne.  One of the lovely ladies who used to work with us asked what happened to the barrels once she was done with them (thinking that they would be used for planting and the like).  Maria spoke quite softly and said ‘we sell them to wineries who cannot afford new ones’.

The Rioja region is one of Spain’s most recognizable regions.  You can see on the map, that the area is not huge, by any means.  But man, they make some great wine there.  Tempranillo is king.  The wine we are tasting this week, as I said earlier is 100% Tempranillo.  Tempranillo is often referred to as Spain’s noble grape.  The name comes from the Spanish word ‘temprano’, which means ‘early’.  This is fitting, as the grape ripens earlier than most Spanish grape varieties.

The name Crianza that you see on the bottle is a term used to describe how long the wine has aged in wood and in the bottle before it is allowed to be released.  It is the second of a level of four terms used.  Sin Crianza (which we don’t see in Canada), Crianza, Reserva and Gran Reserva are the four steps.  As you go up the levels, the wine must be aged for a longer period of time in wood and in the bottle before it is released.  You cannot put any of these names on the bottle unless you adhere to certain regulations.

This wine is aged for a minimum of 1 year in the wood and matures in the winery until it is sold.  That is why you see all these wines from Montecillo that are from 2006 and earlier.

This wine is a cherry red in colour, with aromas and flavors of red berries, raspberry and cherry, red plum, a little vanilla.  It is a medium to full-bodied wine and has a nice finish.  This is a very versatile wine and goes great with many different foods.

Food Pairing:

Pork; beef (try either of these roasted or grilled);  pizza; grilled oily fish.

CSPC:     144493
Price: 

     $16.50 (Minus Winesday 10% discount.)

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

Richard and I haven’t visited the Australian wines in a while, so I think we will just have to check them out. See you down under next week. Come by and visit with Diana and have a sip and a chat.

Style: Double India Pale Ale
ABV: 8%
Presentation: Single 341 ml brown bottle, green wax seal
Brewery: Half Pints Brewing Co.
Country: Winnipeg, Manitoba, Canada

KANPAI! w/ Jeff Werstiuk

I may not be overly fluent in Latin, but my taste buds know that Humulus Ludicrous indirectly translates into English as “contains a ridiculous amount of hops.”  To slip into a quick lesson in botany, the Latin name for the common hop is Humulus lupulus, which has a nice ring to it all on its own.  Hops are small green pinecone-like nuggets that grow on vines, and provide the balancing and bittering ingredient to the otherwise cloyingly sweet malt in the brewing of beer.  Besides acting as a balancing agent they can also provide aroma and flavour, depending on the beer style and the brewermaster’s discretion.

That being said this Double India Pale Ale from Half Pints should probably be filed under “For The Adventurous” for many of you in the crowd.  However for the die hard “hopheads” it’s time to step right up.  This rendition of the style is a whopping 100 IBU’s (IBU stands for International Bitterness Units, a universally recognized scale used to measure how potent the alpha acids found in hops are), which is nearly double the amount found in many regular India Pale Ales.  Before you start involuntarily puckering from the very thought of it, the tendency with the DIPA style is to have nearly as intense of a malt presence in order to balance out the massive hop whollap, or at the very least to keep it in check so it’s not some one-sided runaway train of bitterness.  The beauty of Humulus Ludicrous-which was brewed to mark the Half Pints Brewery’s anniversary–is that it manages to pull this off while still delivering the goods promised.  It’s one of the few times a beer label doesn’t lie to you or offering false promises.

For glassware the usual suspects of a mug or a pint glass will fit the bill, although if you wish to accentuate the floral and citrus aromatics awaiting you the moment you open the bottle, us an oversized red wine glass, or a Belgian chalice or tulip glass if you have one handy.  Keeping those aromatics in mind let the bottle stand at least 10 minutes after you take it out of the fridge.  Once poured you’ll be introduced to a beer that is cloudy deep amber in appearance, with a short tight creamy off-white head.  As you gaze you will have already noticed fairly intense aromas of lemon and orange, possibly even the moment the bottle cap was pried off the bottle and you had a chance to pour it.  A deeper inspection will unearth hints of sugary sweet malt, burnt toasted notes, then a parade of hops including tangerine, light lemon zest and fresh white grapefruit, with faint traces of pine and spicy earth.  This all carries on in the flavour with sweet, toasted mildly bready malt that effortlessly blends with grassy, herbal, earthy, citrus rind hops, almost equally as sweet on the finish, with the hops eventually lingering on longer in the aftertaste.  Deceptive enough that, while hoppy, you’d never guess there was 100 IBU’s of hops lurking in there.  As intense as the flavour is the mouthfeel is not as overwhelming, being a user-friendly medium-body without much carbonation.

With such a strong hop presence Humulus Ludicrous would match well with old, sharp cheeses, matching it blow for blow in dynamic tango of flavours.  Spicy dishes are the ultimate dance partner however, take your favourite personal pick from the Mexican, Thai or Cajun styles, or set it head to head with the most daring serving of Buffalo wings you can muster up.  This will also slice through a pesto based pasta dish.  For dessert?  If one of your favourites is carrot cake like mine this DIPA will prevent the richest of cream cheese icings from overwhelming your palate.  It will also harmonize with and balance out any sweets of desserts with a prominent ginger component.

The next steps in the cooler:

From This Brewery:
Burley Wine
Humulus Ludicrous
Phil’s Pils
Little Scrapper IPA
Sweet Nikki Brown

In-Style:
90 Minute IPA - Dogfish Head
Bittersweet Lenny’s R.I.P.A. - He’Brew
Hardcore IPA - Brew Dog
Storm IPA - Brew Dog
Bad Hare Day - Sherbrooke

Other Hoppy Beers:
US Alive - Mikkeller
Houblon Chouffe Dobbelen IPA Tripel
Santa’s Private Reserve - Rogue
Lagunitas Imperial Red

For The Adventurous:
Old Crustacean - Rogue
Paradox - Brew Dog
Samichlaus Bier

Winery: Layer Cake
Vintage: 2008
Location: Mendoza, Argentina
Alcohol: 13.9%
Blend: 100% Malbec
Tasting: Wednesday, May 12, 2010 - 4:00 - 7:00 p.m.

… and we are back in Argentina for a quick visit and then we are off to Italy.

First of all, let me ask you a quick question.  Who isn’t enticed by the name Layer Cake?  I mean that just says yummy on so many different levels.  (By the way, ‘yummy’ is one of those wine technical terms that we mentioned that we would throw around every now and then J.)  We first tried these wines at a wine tasting in February of this year.  The customers really enjoyed them and were quite taken with the fact that they had the same name, but were from different countries.

I love this quote from the Layer Cake website…

“My old grandfather told me the soils in which the vines lived were a layer cake. If properly made, the wine from these vines was like a delicious cake layered with fruit, mocha and chocolate, with hints of spice and rich, always rich. Never pass up a good Layer Cake.”

A. Orlando Tribute, Jayson Woodbridge

We have talked about the Malbec grape a few weeks ago.  This wine we are tasting this week is also from the Mendoza region in Argentina.  Mendoza, like Alberta, is known for its abundance of sunshine.  On average it has more than 300 sunny days a year.  Tourism in the region has increased dramatically, due to the interest in the wineries in the area.  Wine related tourism has become one of the largest sources of income for Mendoza.

This wine has a lot of flavour.  The winemaker’s notes say that they allowed to grapes to stay on the vine a full four to six weeks after most of the neighbouring vineyards.  They wanted to make sure that these grapes were picked at their peak so that all that extra flavour would come through in the wine that you and I enjoy.

It is amazing the flavours you get on your nose.  There is blackberry, cherry, plum with dark cocoa and even a touch of spice.  The taste is reminiscent of dark chocolate, dark cherries, jam and some spice.  This wine has so many flavours.  There is no wonder why Robert Parker rated this 2008 vintage a whopping 91 points!  Positively decant this wine and you will not be disappointed in the flavours that come out of your glass.

Food Pairing:

Grilled steak; Beef Stew; Barbequed Lamb; Sausage and mushroom pizza.

CSPC:     738090
Price:

$23.99 (Minus Winesday 10% discount.)

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

- - - - - - -

Winery: Layer Cake
Vintage: 2007
Location: Puglia, Italy
Alcohol: 13.9%
Blend: 100% Primitivo
Tasting: Wednesday, May 12, 2010 - 4:00 - 7:00 p.m.

Puglia (also known as Apulia), is the famed ‘heel of the boot’ in Italy.  This region of Italy produces more wine than any other area of the country.  The place where these Primitivo grapes come from is called Manduria.  Now, like in most areas of Italy, there are regulations/laws surrounding making wine and having certain designations like “DOC” or “DOCG”.  For those of you who like cars (like me) it would be like having a Buick, Buick LS, or Buick LTD (sorry, I can’t translate into Ford and Chrysler language, as I grew up in a mostly GM family).

Manduria Denominazione di Origine Controllata, labeling requires 14% alcohol. The people at Layer Cake found that they liked this wine below 14%; therefore it falls into ‘IGT’ Puglia for area designation.  I always like to say that the ‘IGT is for the rebels… and that is a good.  Where would we be today if people always followed the rules?  No one would want to explore new avenues of anything.  As usual, I digress.

Primitivo (Pree-mih-TEE-vo).  You may think you don’t know this grape, but I bet you do.  The University of California at Davis discovered that Primitivo is not just related to the Zinfandel grape from California, but it is the same grape variety.  Until that happened, Primitivo lived basically in obscurity.  Since that time, it has enjoyed the trappings of the spotlight.  And well it should.  Like with all grape varieties, when they are grown in different parts of the world, they are going to taste a little different in each place.  They take on the characteristics of the soils in that particular area and of course the weather (rain, sunshine etc.) will play a big part in what the wine tastes like.

Enough about all that, let’s get on with the wine.  As always, get it out of the bottle and let it sit for a while.  All the nice flavours will come out.  When you pour this wine it is a rich colour of dark ruby and purple.  It has some nice zippy spice balanced with lots of black fruit.  It warms you up as it slips down your throat.

Robert Parker gave this vintage of the Layer Cake Primitivo 89 Points!

Food Pairing:

Pizza; Barbequed beef, pork or chicken; Hamburgers;  Lasagna; Duck.

CSPC:     738091
Price:

$23.99 (Minus Winesday 10% discount.)

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

Let’s head off to Spain next week. The lady who makes this next wine is a real dynamo. Richard and I just loved her when we met her. Come by and visit Diana from 4 – 7 on May 19th.