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

Cantine Lunae Bosoni

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

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

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

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

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

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

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

Lunae Vermentino

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

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

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

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

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

Food Pairing:

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

CSPC:     718914
Price:

$20.50 (Minus Winesday 10% discount.)

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

Lunae Auxo Rosso

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

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

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

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

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

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

Food Pairing:

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

CSPC:     728247
Price:

$20.50 (Minus Winesday 10% discount.)

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

Lunae Niccolo V Riserva

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

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

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

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

Come by and meet Michele.

CSPC:     718918
Price:

$44.95 (Minus Winesday 10% discount.)

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

Next week we are visiting South Africa.

Jason Foster

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

Ninety percent of beer produced on planet earth is 6% alcohol and under. Which is fine. It is one of the characteristics that makes beer the biggest selling alcohol product on the planet. It is sociable, consumable in moderately higher quantities and contains a fair bit of water.

But anyone who has been around a beer shelf or two knows there are a handful of beer that breach that 6% barrier. These are the beer that reach eight, nine, eleven and even higher. These beer are in a different league. For one they can be cellared like wine, as I have mentioned before. But there is more to it than that. The nature of the beer changes. It takes on new qualities not found in regular strength beer. The mouthfeel is different. The malt and hops react unexpectedly. Carbonation is more subtle. Lots is going on.

I want to spend the next couple of months discussing the bigger end of beer. Doppelbocks and Double IPAs. Barley Wines and Imperial Stouts. Tripels and Quadrupels. And maybe even the extreme beer like Tactical Nuclear Penguin and End of History. What makes them unique and special, and why any beer aficionado should at least respect them (not that they have to like them).

In part one, let’s discuss the moderate end of the big beer range – doppelbock, double IPA and Scotch Ales. All of these beer run around the 8% range (give or take a point or two). And while they are very different beer they share a common motivation. Let’s take each in turn before discussing their commonality.

Doppelbocks were historically brewed by German monks for lent, thus their nickname “liquid bread”. Their essence is a traditional bock but bigger. That simple. A bock is a rich, medium brown, malt-accented lager. It has a bready quality that prevents it from being cloying. It may be one of the sweeter beer around. So take a bock and double it – doppelbock is translated literally as “double bock”. Double the sweetness and the richness. The bread and caramel should still come through. In many ways it tastes like bread in a bottle. The classic example is Celebrator, available in Alberta, but there are some decent domestic examples, including Captivator by B.C.’s Tree Brewing.

If doubling is the theme, then stand aside for Double (or Imperial) India Pale Ales. If doppelbocks double the maltiness of bocks, DIPAs double the bitterness of IPAs. But they do more than that. They also increase the biscuit, toast malt character, and the alcohol. DIPAs are intense beer, in large part because they demand significant dry hopping, which makes the beer much more puckering. Great examples available in Alberta include Dogfish Head 90-Minute IPA, Wild Rose DIPA and even Sherbrooke’s own Bad Hare Day.

And then there is Scotch Ale. The Scottish were not given a climate that allowed for growing hops. Nor were they blessed with a friendly neighbor. As a result 300 years ago using a lot of hops, imported from England at exorbitant rates, was prohibitive. Thus Scottish beer evolved to be malty. They have a number of versions of their brown, sweet ale. But the biggest and most sweet is their Scotch Ale, sometimes called a Wee Heavy. It piles on the caramel malt character and chooses to balance it with a bit of smokiness, rather than hops. This is a full, intense beer that often runs to 8 or 9 percent.

At this point you might expect me to say that the common theme among these beer is “intensification”. They all increase the primary characteristic of the beer from which they were borne. They double the malt or the bitterness to create a more intense experience. While that is an accurate description of the beer, you would be wrong about the theme.

Rather, the theme is containment. The key in making these three beer work is not going too overboard on the dominant quality. An overly sweet doppelbock is undrinkable. A kick-you-in-the-face DIPA can only be handled for a couple of sips. A brewer of these styles needs to know how to crank it up without overwhelming the drinker. This is harder than it sounds.

Anyone can make a mouth-puckering bitter beer. But just try to stick in 100 IBUs and still allow your customer to have a couple of pints without getting burnt out. It is not as easy as it seems. The same rule applies to the malty beer.

This is our first lesson about big beer. A skilled brewer knows that making a good example of a big beer is not about the dominant feature it displays, but finding a way to keep the other characteristics strong enough to hold it in check. The best DIPAs have a solid malt base. Classic doppelbocks stop just short of cloying. The smoke in Scotch ales should balance the caramel. Every great big beer finds a way to create synchronicity between its elements.

It may not be the lesson you were expecting, but it must be the first lesson you learn if you want to create a drinkable big beer.

Style: Extra Special Bitter
ABV: 5%
Presentation: 6 packs of 341 ml brown bottles
Brewery: Yukon Brewing Company
Country: Whitehorse, Yukon Territory, Canada

KANPAI! w/ Jeff Werstiuk

The Yukon is a region with a history of rough and tumble pioneering trailblazers, and this is a beer that can rest easy in that sort of company. While it’s recently received a name change and a bit of a facelift, Yukon Brewing’s Discovery Honey E.S.B. hasn’t lost it approachability nor its edge as a result.

Formerly known as Discovery Fireweed Honey Ale, this was the first beer to be released by the brewery back in 1997 when it was originally known as the Chilkoot Brewing Company. That’s a pretty impressive pedigree, until you take into account that Discovery was the first beer commercially produced in the Yukon Territory since the end of Prohibition. It sort of puts things into a much grander perspective.

Discovery was re-brewed in 2007 to commemorate the 10th anniversary of Yukon Brewing, and they’ve kept it in their regular line-up since. It was in 2010 that they decided to rename it Discovery Honey E.S.B.

What makes this English Bitter so unique is the use of locally produced Fireweed honey, which is added with the hops during the boil in the production of this beer. Fireweed is a hardy plant with bright magenta blossoms that grows practically everywhere in the Yukon. No small surprise that such a ubiquitous plant is the official Territorial flower of the Yukon Territory. Fireweed honey is the clearest of the monofloral varietals, and is highly prized as a premium level product. It helps to add sweet, tangy, and bitter characteristics to Yukon’s E.S.B. from its own unique natural composition.

This style is one that is traditionally served in pint glasses or mugs, so let that knowledge set you free from having to dig around for other glassware. Allowing it to sit out for 10 or 15 minutes will allow the malt to open up a bit more, however as long as it’s not ice cold you’ll still experience most of the goodness it has to offer.

Discovery Honey E.S.B. greets you with a slightly hazed translucent amber hue, capped by a short creamy white head. The nose exhibits a medley of caramel and biscuit malt, some herbal honey and grassy hops. This is practically mirrored within the flavour profile, along with the addition of bready and toasted malt notes, and some herbal spiciness provided by a combination of the honey and the hops. Expect this all delivered by a medium-bodied mouthfeel with a slick texture and brisk carbonation.

With traditional English flair Yukon Brewing suggests a pairing of their E.S.B. with curried dishes. They go on to recommend salmon or poultry, along with cheeses such as Camembert, Feta, and Fontina. I would add to this list pasta dishes with a pesto base, plus Thai and Cajun cuisine. For more casual options the hops and carbonation will balance out salty pub food selections, living up to its tradition as a classic English pub style ale, yet with a Yukon twist.

The next steps in the cooler:

From This Brewery:
Yukon Gold
Yukon Red
Midnight Sun Espresso Stout
Deadman Creek Cranberry Wheat
Ice Fog IPA
Lead Dog Ale

In-Style:
Fuller’s ESB
Duchy Originals Organic English Ale
Propeller Extra Special Bitter
Wild Rose SOB
La Vache Folle ESB
Red Racer ESB

Lateral Steps:
Fuller’s London Pride
Marston’s Pedigree
Amber’s Lunch Pail Ale
Alley Kat Full Moon Pale Ale
St-Ambroise Pale Ale
Lagunitas Censored

For The Adventurous:
Red Racer IPA
Lagunitas Hop Stoopid
Anchor Liberty Ale
Rogue XS Imperial Red
Lost Coast Indica IPA
He’Brew Bittersweet Lenny’s R.I.P.A.

Style: Fruit Ale
ABV: 5%
Presentation: 6 packs of 341 ml brown bottles
Brewery: Alley Kat Brewing
Country: Edmonton, Alberta, Canada

KANPAI! w/ Jeff Werstiuk

I admit that over the years I haven’t given Alley Kat’s Aprikat the credit it deserves. Originally marketed as a “beer cooler”, I deemed myself as not within its target demographic back when I started my journey into craft beer. Which was very close to when this fruit beer first hit the market. Oh sure, I never turned down a cold bottle of it when offered one, although it seems I never really went out of my way to seek it out. Some sort of “image” issue I suppose….

The thing is that I must be in the minority, as Aprikat is one of the top sellers for the Alley Kat Brewery, and has been for almost 15 years now. While not one of the original first 2 beers Alley Kat released back during their inception, Aprikat still made the scene within that first year.

The inspiration for Aprikat was actually Pyramid Brewery’s Apricot Ale, which Alley Kat owners Neil and Lavonne Herbst first tried at a pub down in Sandpoint, Idaho. It took them 6 months’ worth of sample batches and experiments to reach the version they were aiming for, which is very similar to the way it is to this day. Time grants the privilege of fine-tuning after all. Aprikat was the first seasonal release for Alley Kat, sold in 650 ml bottles, and received such a popular response that it soon entered the brewery’s regular line up in 6 packs.

An American Pale Wheat Ale style is used for the base of this fruit beer, made with the Alley Kat house ale yeast. This provides a light, sweet, crisp canvas that allows the apricot addition room to shine. Forget about artificial flavours or extracts, Alley Kat uses only apricot concentrate straight from the Okanagan.

This is a decent summer quencher, and can be served in any glassware of your choosing, from a pint glass to a white wine glass. Chilled is the way to go for a serving temperature, not iced cold, but certainly chilled. The fruit character is evident, and will get more intense as it slowly warms.

True to its name Alley Kat’s Aprikat presents itself as a hazed golden apricot hue, with a short lasting white head. There is an inviting aroma of apricot that is the dominant character, however you can also pick out some mild sweet wheat and bready malt as it warms. Okay, it’s not that complex, but the sweet fruity apricot steals the show in the flavour as well, although there is also some clean wheat and mild bready malt in the background, and light traces of floral hops on the finish. The mouthfeel is light with a good presence of carbonation to help quench.

Although the apricot character is most prominent, this is still a fairly light beer, which must be kept in mind while pairing with food. The book-end approach is a good one to keep in mind, sticking to the appetizers and desserts on both ends of a meal. Salad topped with crumbled mozzarella rather than dressing is a great place to start. Of course fruit-based desserts can’t be beat either, yet anything with a rich chocolate base may be too intense.

The next steps in the cooler:

From This Brewery:
Alley Kat Amber
Charlie Flint’s Organic Lager
Full Moon Pale Ale
Olde Deuteronomy

Apricot Beers:
St-Ambroise Apricot Wheat Ale
Pyramid Apricot Ale
Cannery Apricot Wheat Ale
Chapeau Apricot Lambic

Other Fruit Beers:
Cannery Blackberry Porter
Unibroue Éphémère
Samuel Smith’s Organic Strawberry Fruit Beer
Lindemans Peche Lambic
Liefmans Cuvee-Brut
Wild Rose Wraspberry
Yukon Deadman Creek Cranberry Wheat
Pump House Blueberry Ale

CHôCô NOiR

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

CSPC:     744612
Price:

$16.99

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

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

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

Chocoppuccino

3 oz. Choco Noir

Fill glass with fresh hot coffee

Top with Whipped Cream

Dust with chocolate powder

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

CHôCô NOir Colada

3 oz  ChôCô Noir

2 - 3 oz  Piña Colada Mix

1 oz  Rum

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

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

Style: Gueuze
ABV: 5%
Presentation: Single 750 ml green bottle
Brewery: Brasserie Cantillon
Country: Belgium

KANPAI! w/ Jeff Werstiuk

Allow me to start off here by letting you all know how very, very, VERY lucky we are to have some Cantillon available here in Alberta. No, I’m not trying to flagrantly bump up my word count, but to emphasize that point. Of how absolutely lucky we are. Fortunate and privileged in fact.

The Cantillon ales are in a sense living fossils in a bottle. No, they’re not millions of years old, or even hundreds of years; however the nearly obsolete method to produce them is a throwback to how most beers were made on a regular basis hundreds and hundreds of years ago before technology and science offered more control over the finished product. That’s not to say the ales from Cantillon are made in a haphazard manner, there’s simply more artistic craft involved to nudge things along towards the desired results; it’s just that there’s a bit of an X factor involved.

That X factor is the unique and specific strain of wild yeast that is only found in the region around the Cantillon Brewery in the Anderlecht district of Brussels. This small family owned traditional brewery was founded in 1900 on the exact same spot it sits today, and also continues to make its unique beers the very same way as well. Of course the most important element stems from the spontaneous fermentation of the special yeast from the air in and around the brewery itself. In fact the Cantillon Brewery itself is considered by the city of Brussels as a functional museum dedicated to the production of Gueuze and Lambics.

It’s one of those special beers I’d like to share with you this time around: the Lou Pepe Gueuze. This one in particular because it made me a believer, a convert. I’ll be perfectly honest, I’m not a big fan of Gueuze in general, or most Lambics. All that extra acidity just doesn’t agree with my system in anything except very small doses. This is one of factors why I eventually immersed myself in the realm of beer, rather than wine. However once in a while something comes along that makes the effort of toughing it out well worth it. That something is Cantillon’s Lou Pepe Gueuze.

The Gueuze style tends to be a bit of a mystery, if not a wholly unknown style, to nearly all but the most ardent fan of it. It doesn’t tend to have a huge following, but those who enjoy it are passionately devoted. It’s an acquired taste, that’s for sure. The traditional Gueuze is a blend of 2 or more Lambics, usually a combination of young and old varieties. These aren’t Lambics that haven’t been infused with any fruit, and the final result tends to be the most sour and tart of modern known beer styles. A great crossover beer for those who adore puckering, acidic white wines.

With all that in the open I still consider this Lou Pepe Gueuze a true work of art—I would dare go as far as to refer to it as a masterpiece. The name Lou Pepe itself is considered a special term of endearment for Grandfather in the Bordeaux region of France, an area that also holds a soft spot for the Cantillon family. This particular Gueuze is a special blend of 3 separate two-year-old Lambics, and then allowed to completely referment in the bottle again.

What sold me about this normally intimidating beer style, well, this Lou Pepe Gueuze in particular, is the amazing depth to it, this is a layered thing of beauty. Let’s get down to checking it out.

Don’t even consider drinking this out of anything besides stemware. While worth every drop, this is a pricy bottle of artisanal ale, your trusty pint glass just won’t do this time around. Buy a proper glass for this one if you have to. That said, consider your top pick something with a wide rim, a Belgian chalice or an oversized red wine glass. A snifter of a tulip glass will do the job too. Consider allowing it to sit out and warm for at least half an hour, even an hour if you are serious about getting to the heart of it. Or if you’ve cellared a bottle of this, consider the opposite by allowing it to chill in the fridge for a half hour to an hour. Straight room temperature is also a viable option.

It’s show time now. While it may seem a bit underwhelming, this Gueuze will pour into your glass a cloudy pale honey wheat hue, topped by a thin splash of large bubbled white head. Oh, but it gets better. Acidity is present, although it has more of a rounded, tempered edge to it rather than a ripping sharpness. There is also a medley of citrus fruits that reveals itself in layers, personally I pick up lemon rind, lemongrass (okay, not a fruit but you get the point), tangerine, white grapefruit and pomelo. There are traces of light mild spice as well. A full description of the flavour fails me, there is something different mingling and intertwining with each sip. Intense citric tartness co-mingles with toasty, bready malt, while different combinations of citrus fruit, tropical fruit, apple and pears skins, nuts, and dry light spices reveal themselves in waves and layers. If you weren’t so busy enjoying this you’d be inclined to draw up a web chart to keep track of each sip. In contrast to the complex flavour the mouthfeel is light-bodied with low carbonation, some stickiness on the finish, and it starts to coat the palate after a while.

While this Lou Pepe Gueuze is complex, what you need to keep in mind is the intensity as well when choosing the proper food dishes to pair with it so they don’t get steam-rolled. For many the intensity of a Barleywine makes them ideal to pair with old and Bleu cheese, and that’s okay, but this Gueuze will totally own a platter of Stilton and Gorgonzola, while being able to match their inherent funk toe to toe. Another match made in beer heaven is the classic Belgian dish of steamed mussels, not only paired with this ale, but also steamed in it. Forget the lemon wedge and the hit of Tabasco sauce, all you need to dress a plate of freshly shucked oysters is a sip of this Gueuze to follow. Perfection can also be attained with a pairing of lox, capers and cream cheese on a toasted bagel. And for dessert? Believe it or not this ale will make your toes curl served alongside fresh baked apple pie, the more caramelized and spiced the better.

The next steps in the cooler:

From This Brewery:
Cantillon Lou Pepe Kriek
Cantillon Lou Pepe Framboise
Cantillon Iris
Cantillon Bio Lambic Gueuze
Cantillon Rose de Gambrinus
Cantillon Vigneronne
Cantillon Saint Lamvinus
Cantillon Cuvee Saint Gilloise

Lambics:Liefmans Cuvée-Brut
Boon Kriek
Boon Framboise
Lindemans Cassis
Lindemans Faro Lambic
Lindemans Cuvée Rene
Mort Subite Kriek

Lateral Steps:
Duchesse De Bourgogne
Verhaeghe Echte Kriek
Petrus Oud Bruin
Liefmans Goudenband

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

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

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

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

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

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

Sweet Carolina ‘Sweet Tea’

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

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

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

Fiddlee Dee Tea

2 oz. Sweet Carolina Sweet Tea Flavored Vodka

2 oz. orange juice

2 oz. club soda

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

Cranberry Tea Cocktail

2 oz. Sweet Carolina Sweet Tea Flavored Vodka

2 oz. cranberry juice

2 oz. club soda

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

CSPC:     738295
Price:

$27.99

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

Sweet Carolina Raspberry Sweet Tea

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

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

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

Raspberry Rocket

2 oz. Sweet Carolina Raspberry Sweet Tea Flavored Vodka

4 oz. club soda

Splash cranberry juice

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

Sweet Raspberry Cola

2 oz. Sweet Carolina Raspberry Sweet Tea Flavored Vodka

3 oz. cola

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

CSPC:     738300
Price:

$27.99

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

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

Style: English Brown Ale
ABV: 5%
Presentation: 6 packs of 341 ml brown bottles
Brewery: Alley Kat Brewing
Country: Edmonton, Alberta, Canada

KANPAI! w/ Jeff Werstiuk

The Alley Kat Brewery is the oldest operating microbrewery here in Edmonton, clocking in at 16 years already at the writing of this, and the Alley Kat Amber Ale has been there from the very beginning. This beer was initially intended to be California Common style ale, however it didn’t seem to jive, so with a wise change of yeast strains the AK Amber was developed instead.

Probably the most confusing thing about this beer is the name. Although it’s called Amber (not “an” Amber), it’s actually modelled after the South English London-style of traditional Brown Ales. Not, in fact, an Amber style ale. It’s a common misconception, although it certainly doesn’t hamper this beer’s popularity. I once overheard brewery owner Neil Herbst comment that’s the problem when you name a beer after someone, especially when their name resembles an unrelated beer style. I never did find out who the eponymous Amber was though….

Back to the start of it all, this brown ale was one of the first 2 beers released by Alley Kat during its inception, and came in a 650 ml bottle before the brewery switched to 6 packs. The other founding beer that didn’t make the cut over the years was an unfiltered Wheat Ale. Perhaps Amber’s longevity stems from brown ales being such an approachable beer style, especially for people trying craft beer for the first time, or dabbling with ales after drinking nothing but cheaply made fizzy yellow lagers.

This particular style of Brown Ale is said to have originated in or around London, where the mineral-rich waters of the Thames River helped to accentuate the dark, toasty malts, yet kept the hops in check. The result exhibits a sweet malty beer with little to no bitterness. A mug or a pint glass will be perfect to sample this style in, and allowing it to warm 10-15 minutes or so will help draw out all the malty goodness.

If one were into forensics they could easily discern that this beer may have derived its name from its appearance alone. Alley Kat Amber indeed does present itself in a glass as a ruddy light brown, or more appropriately a deep amber hue. True to form the aroma offers sweet malt, caramel notes, some mild roast along with mild floral hops. What follows with the first sip is a warm embrace of rich sweet malt, notes of caramel, toast, and roast, and a mild yet balancing finish of floral, earthy hops. As moderation is the key to this style, even the mouthfeel stays at mid-range as medium-bodied with a moderate zip of carbonation.

Alley Kat Amber Ale is perfect local choice to match up with roast chicken or a beef pot roast with all the veggies, and pretty much whatever you choose to pull off the grill. Especially if you choose to pull off the grill some succulent ribs slathered in BBQ sauce. The folks at the brewery recommend a savoury antipasti platter, or pork chops sided with apples, onions and sweet potato.

The next steps in the cooler:

From This Brewery:
Aprikat
Charlie Flint’s Organic Lager
Full Moon Pale Ale
Olde Deuteronomy

In-Style:
Wild Rose Brown
Samuel Smith’s Nut Brown Ale
Hockley Dark
Wellington County Ale
Garrison Nut Brown Ale
Mt. Begbie Tall Timber Ale

Lateral Steps:
Samuel Smith’s Famous Taddy Porter
Fuller’s London Porter
Paddock Wood London Porter
Hockley Black & Tan
Rogue Mocha Porter
Raasted Vinter
St-Ambroise Oatmeal Stout
Warsteiner Dunkel
Lobkowicz Baron

For The Adventurous:
DDC Péché Mortel
Unibroue Trois Pistoles
Brooklyn Monster Ale
St. Bernardus Abt 12
Half Pints Burly Wine

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

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

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

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

Botalcura El Delino Reserve Syrah/Malbec

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

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

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

The folks at Botalcura say this:

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

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

Food Pairing:

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

CSPC:     728051

Botalcura Chardonnay Viognier

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

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

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

Winery Notes:

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

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

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

Food Pairing:

Grilled Chicken Breast; Seafood Pasta with Cream Sauce

CSPC:     728050

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

Style: Saison
ABV: 7.6%
Presentation: Single 750 ml brown bottle
Brewery: Brooklyn Brewery
Country: Brooklyn, New York, U.S.A.

KANPAI! w/ Jeff Werstiuk

Boy oh boy, the Brooklyn Brewery really went and did it this time. They went and made a special edition beer that not only caught me by surprise, but stole my heart as well. On that note I’ll try to be remotely objective with the information I share with you about their Sorachi Ace Ale, but I make no promises….

If you’ve never tried a Saison before, then consider this one on the milder end of the spectrum, although still crafted with remarkable finesse. In a blind tasting it would strike me more as a Tripel or a Belgian Strong Pale Ale, but the brewery’s description of it as an “unfiltered golden farmhouse ale” doesn’t stray too far from the mark.

While this magical beer was first only available on tap as part of the Brooklyn Brewery’s Brewmaster’s Reserve Series, it is fortunate for us that they decided to switch it over to a more accessible bottle-only availability in 2010. Adding an extra dimension to the overall quality of this version that we now have access to is the full refermentation that takes place in the bottle with the addition of Champagne yeast. Over time this helps to develop some sweet nuances, a dry finish, along with an effervescent mouthfeel.

However the true star of the show is no secret at all, but lies in the name of this beer itself. It’s the deft use of single varietal Sorachi Ace hops that lend their unique character to the overall flavour. This new hybrid style of hop was originally developed by Sapporo in Japan back in 1988, and is a cross between British Brewer’s Gold hops and Czech Saaz hops. The result is a hop that provides an aroma and flavour of lemon citrus. On top of that this hop is fairly rare these days, and the Brooklyn Brewery gets their entire supply from a lone hop farm in Oregon. Talk about exclusive!

Even better, let’s talk about what this delightful ale has in store for you. Before you pop the cork on this one it’s a good idea to pick out the proper glassware. Personally I would choose stemware for this one: a tulip glass if you have one, otherwise a snifter or an oversized wine glass. Chilled would also be the prime way to serve this Saison, just not iced cold.

What greets you in the glass is a cloudy yet bright yellow hue, crowned with a massive tight rocky white head with excellent retention. The aroma is surprisingly clean for the style, exhibiting notes of crisp lemon zest and tangerine, along with dry grains, and some dry spicy and grassy hops. That clean character carries over into the flavour, with crisp grainy wheat up front blended with lemon zest, light citrus fruits throughout the middle, with mild leafy and dry spicy hops on the finish. This is all delivered by a medium-bodied mouthfeel that starts off crisp and finishes dry, with mild effervescent carbonation throughout.

The Brooklyn Brewery suggests pairing their Sorachi Ace Ale with seafood or BBQ. I certainly agree with the seafood angle, here’s a beer that can complement some sole with lemon butter amazingly, as well as cut through the sauce at the same time. The same goes for a bowl of coconut curried prawns. This is a bottle also ideal to pair with an elegant dinner of crab or lobster. Not only can you serve it along with a platter of mussels, but this Saison can be used to steam them as well. If seafood isn’t your thing, then consider some spicy sausage, either German or Italian styles, plus don’t forget Spanish chorizo. Consider preparing the sausage along with pasta and an herbed tomato sauce. Or if you don’t feel like turning on the stove serve this Sorachi Ace ale with a variety of spicy cured meats on a charcuterie platter along with some Asiago, Parmesan, Colby and Gorgonzola cheeses.

The next steps in the cooler:

From This Brewery:
Brooklyn Pennant Ale ‘55
Brooklyn Black Chocolate Stout
Brooklyn Brown Ale
Brooklyn East India Pale Ale
Brooklyn Lager
Brooklyn Local 2
Brooklyn Monster Ale
Brooklyn Pilsner
Brooklyner Weiss

In-Style:
Saison Dupont
Le Merle

Lateral Steps:
Duvel
Chimay White
Tripel Karmeliet
Pauwel Kwak
Dominus Vobiscum Blanche
Unibroue Don de Dieu
Delirium Tremens