Kirin Brewery is located in Tokyo, Japan.  From a numbers aspect the brewery’s history dates back to 1888 and it is the 13^th largest brewery in the world.  In 1997 Kirin joined forces with Anheuser-Busch in Los Angeles to create the freshest Kirin Beer for the North American market.  To make sure that it maintains the true style, Kirin’s Brewmaster is still at the helm to ensure everything is done the Kirin way.

2011 marks 21 years since Kirin Ichiban was launched into the marketplace.  The name ‘Ichiban’ means ‘number one’ or ‘the best’ in Japanese.  It is one of the best known Japanese beers in the world. Although it is considered a ‘super premium beer’, it doesn’t have the ‘snooty’ attitude to go along with it.

Aside from using top grade barely and hops, what really makes this such a special beer?  Kirin uses a ‘First Press Process’ to extract the most flavour from the ingredients.  Here is how they describe the process:  “Kirin Ichiban’s premium quality begins with our unique First Press brewing process, which extracts only the purest, most flavorful portion of the finest ingredients. The result is a distinctively crisp, smooth, and full-bodied beer from start to finish. Experience the refreshing, refined taste of Kirin Ichiban.”

Some things in life can be all about the flash and there is nothing of substance behind it.  Not so with the Kirin Ichiban.  Yes it has fabulous packaging the the black and gold.  The ‘beast’ on the label is something else, but the product speaks for itself.  That is the way it should be.  Talking about the beast.  It has a story as well.   “The Kirin Beast is a mythical creature that’s half dragon and half deer with the tail of an ox. Known throughout various East Asian cultures, the beast is considered a good omen bringing serenity and prosperity wherever it goes. It is often depicted covered in flames.”

CSPC:     714446
Price:

$14.25

Producer: Dr. Loosen
Location: Mosel, Germany
Blend: 100% Riesling
Tasting: Wednesday, July 27, 2011 - 4:00 - 7:00 p.m

Almost six months ago, we sampled the Dr. ‘L’ Riseling and gave a full diatribe on the background of the winery and the man.  This week, we get to try the newest Dr. Loosen in the market and it is all about the bubbles.  This product was launched in Alberta late spring this year and it has been taking the sparkling market by storm.  It is a recognizable name, which lends credence, but it is not resting on its laurels for sure.

Let’s talk a little about German Sparkling wine.  It Germany it has been called ‘Sekt’ for over 200 years.  Now we must admit, Richard and I enjoy our bubbles.  There used to be a time when I was a little more keen than Richard, but now I have to share.  Oh well.  The Germans love their Sekt.  Worldwide, they are the largest consumers of sparkling wine.  The vast majority of what they produce, they consume in their own country.  Who can blame them!  You have heard me say more than once, I am sure, sparkling wine and Champagne should not be saved for one special occasion, because every day is a special occasion.

The winery says:  “Dr. L Sparkling Riesling is 100% pure Riesling - the crisp, fruity grape that has made German wine famous for centuries.  It is made using the Charmat method, where the second fermentation is done in a pressurized tank to keep the bubbles in the wine. This method produces bright, clean sparkling wines in a more affordable way, which makes it possible to offer this charming bubbler at a very nice everyday price.”

This cool climate sparkling Riesling has some sweetness, but most importantly it is nicely balanced with some good acidity.  This is how they describe it:  “What you end up with is a refreshing, fruit-driven sparkler that’s a pleasure to drink any time. It’s a great choice for summer parties on the lawn, a Wednesday evening at home, or any time you need a little sparkle in your life.”  There is only one part of that quote you don’t pay attention to… spending “Wednesday evening at home”.  Come visit us on Wednesdays so you can try lots of fun wines and other delights.  When it comes to pairing this wine… you will have a lot of fun enjoying this with your friends.  Invite some pals overs and tip a glass in their favour.

CSPC:     743222
Price:

$16.25 (Minus Winesday 10% discount.)

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

Now when we say Italy, I bet you are thinking we are going to have some Italian wines.  Well not next week.  Join us for some liqueurs and cocktails on August 3^rd (Regatta Day in St. John’s, Newfoundland).

New Zealand = Sauvignon Blanc.

While it is true that when one thinks of New Zealand, their most successful wine, Sauvignon Blanc, does comes to mind.  It is the most widely cultivated grape variety (approximately 13,600 acres and growing) However, there is a lot more wine to choose from… Gewürztraminer, Riesling, Chardonnay, Pinot Gris, Chenin Blanc, Müller-Thurgau, Muscat, Sémillon, Verdelho, Pinot Noir, Cabernet Sauvignon, Merlot, Syrah, Pinotage, and Cabernet Franc.

The wine regions in New Zealand stretch from latitudes 36°S in the north (Northland) (comparable in latitude to Jerez, Spain), to 45°S (Central Otago) in the south (comparable in latitude to Bordeaux, France).  Although the climate is considered maritime, like anywhere there are areas that receive more rain and less rain.  Even though the daytime temperatures can get quite high, generally speaking the evenings can cool down which is perfect for nice acidity in the grapes.

The region we are talking about today is Marlborough.  It is located on the north side of the south island.  Aside from the warm days and cooler evenings we just spoke about, the growing season here is nice and long.  Now we are off to the winery.

Villa Maria Estate

Villa Maria will be celebrating its 50^th Anniversary in 2011.  The winery was founded in 1961 by George Fistonich.  Passionate from a young age, wine was a central part of George’s upbringing. “Being Croatian, wine is part of my blood,” George says ‘It’s always been a part of life and I’m pleased to have spent my career pursuing this life-long passion.’ (Source:  Villa Maria Website)

George understood that the different regions played a part in how the various grape varieties made different styles of wine.  “He pioneered the use of contract growers and led Villa Maria to become the first New Zealand wine company to initiate payment for grapes based on quality rather than a flat contract price.”  George also saw the potential for people visiting the area and opened the first vineyard bar and restaurant in 1979.

The 1980’s saw more change with the purchase of the Esk Valley Estate Winery (just north of Napier), which was refurbished and turned into a boutique winery.  A second tier of wines made its way into the Villa Maria portfolio.   A ‘reserve’ line was made from the best vintages and the best quality grapes.  This proved to be very successful for Villa Maria not only locally, but internationally as well.  These wines have received numerous awards/accolades over the years.

“In 2004, George Fistonich was shortlisted as one of the 50 most prominent figures in the wine industry by UK Wine International magazine and in 2005 he was named New Zealand’s Ernst & Young Entrepreneur of the Year.”  In 2009 George received the honour of being knighted.    “One of only 85 to be knighted this year and the first ever to be acknowledged for services to the New Zealand wine industry” (source:  Villa Maria Website)

In June 2010 Jeremy McKenzie, Villa Maria’s Senior Marlborough winemaker, visited our fair city of Edmonton.  If I remember correctly, this was Villa Maria’s first trip into our part of the world.  Jeremy led a great tasting of all of Villa Maria’s wines that we see here in Alberta.  People from all areas of the wine industry were in attendance to listen to Jeremy talk about Villa Maria and his obvious passion for wine.  The night before we attended this tasting, ironically Jeremy was on TV on the Travel Channel talking about Villa Maria.  The next day, we mentioned that it was kind of surreal seeing him on TV the night before and then meeting him in person.

There are a large number of wines that we are lucky to receive from this estate.  Today we are sampling a Riesling and a Pinot Noir.

“Our passion for the land of Tuscany - handed down to us from our forefathers - is of fundamental importance to ensuring that we pursue our goals with unfailing enthusiasm.”  Sergio Zingarelli

This passion for Tuscany started long before Sergio’s father, Italo Zingarelli, purchased the estate of Le Macie in 1973.  Although the estate was approximately 85 hectares (210 acres) only about 2 ha was under vine.  Sergio, Italo’s youngest son, followed his dad’s dream.  Under his guidance,  Rocca della Macie purchased more estates and replanted vineyards.  Today, Rocca della Macie has over 600 ha (1482 acres) with 200 ha under vine and 80 ha of olive groves.  Tuscany is not just all about the wine, you know.  Olive Oil, honey and… oh my… the amazing food.  The scenery in the Chianti Classico region is breathtaking.

For a winery that has over 600 ha it cannot be easy for them to keep in touch with what their customers want.  “It is our belief that a direct, open and honest relationship with our customers is the indispensable pre-requisite to embarking upon any sort of collaborative enterprise.”(source: Rocca Delle Macie website)  In 2002 the Zingarelli brothers commissioned a state of the art wine cellar in their Le Tavolelle estate.  It holds almost 1,000 barriques.  (One barrique will hold 225 Litres or 59 gallons of wine).

The main winery is located in Castellina in Chianti, which is the place where Richard and I visited.  For as far as the eye can see there are vineyards and olive groves.

When Richard and I visited Rocca delle Macie we stayed at Riserva Di Fizzano.  If you travel to this region, you truly cannot miss this beautiful place.  It was purchased by the Zingarelli family in 1984.  The Relais Riserva Di Fizzano is a medieval hamlet that dates back to the 11^th century.  It is located between Florence and Siena and is very close to the beautiful town of San Gimignano.  The six buildings in the hamlet have had a “painstaking renovation, overseen by architects Fabio Zingarelli and Lucia Peretti”.  We were only able to stay for a very short time, but we know that we will be back.

Our apartment had a living room, dining room, kitchen and a bedroom with an ensuite.  There is a swimming pool for those warm summer days and a restaurant.  It is such a relaxing place.  No noise, just peace and quiet.  It is located in the middle of the Chianti Classico region on 61 hectares and is surrounded by the vineyards and olive groves.  It is not just the scenery that is beautiful, but also the people.  They were completely wonderful and we will never forget their hospitality.  On the day that we were leaving, we had two wineries that we were going to visit.  The staff knew that the restaurant would be closed by the time we got back from our adventures, so they asked the people in the restaurant to make up a plate of antipasto, breads, and cheeses for us to have, because they knew we were travelling and may not have a chance to get a bite to eat.  Just incredible!  They just made us feel so welcome.

Rocce Delle Macie Sasyr, Toscana IGT

Winery: Rocca delle Macie
Location: Tuscany, Italy
Blend: Sangiovese 60% and Syrah 40%
Tasting: Wednesday, December 8, 2010 - 4:00 - 7:00 p.m

Now after talking about vineyards in the Chianti Classico region, we are travelling to Rocca delle Macie’s Campomaccione estate, which is located in Maremma.  Here there are 80 ha of land with plantings of Sangiovese, Cabernet Sauvignon, Merlot and Syrah.  This estate is located within the Morellino di Scansano DOC zone.  The zone gets its name from the Sangiovese grape, which is known locally as Morellino.  This whole region is an up and coming area in Italy.  We are seeing many more wines from here.

The Sasyr wine gets its name from the two grape varieties that make up this wine Sangiovese and Syrah.  Only 15% of the Sangiovese grapes used in this wine have been aged in French oak barrels for about 6 months, which is why this wine has the fruity aromas of cherry, blackberry and raspberry.

“This wine is made with carefully selected and ripened grapes, grown in the Maremma vineyards. The latest controlled fermentation techniques used to produce this wine help to preserve the intense colour and the primarily aromas coming from the grapes.”

Food Pairing:

Roasted veal; Roasted bell pepper pasta; Light Cured meats and selection of cheese;

CSPC:     607473
Price:

$18.50 (Minus Winesday 10% discount.)

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

Lingenfelder Estate is located in the sunny Pfalz region of Germany (formerly known as Rheinpfalz).  This is known as the warmest and driest region in Germany.  There are 59,000 acres of vineyards in this region.  Pfalz is the second largest wine growing region in Germany next to Rheinhessen, which has a huge area of 65,000 acres.

The Lingenfelder family has been in the wine business since 1520 when Anstatt Lingenfelder was recorded as being a “winzer” or grape grower and winemaker.  They take a “hands off approach to winemaking: no fining, no stabilisation, no cultured yeast addition no bacteria addition for malo-lactic fermentation - absolutely nothing.” (source: Lingenfelder website)

The estate is located in the small community of Grosskarlbach, which is in the northeast area of the Pfalz.  This region clocks 1800 hours of sunshine a year!  That should produce good weather conditions for the grapes.

“At Lingenfelder, we believe that great wines are created in the vineyard. This is the only way to create great wine. All our vineyard practices aim to create perfect fruit at harvest. We then practice gentle winemaking in the cellar. We intervene as little as possible and let nature take its course. To preserve the maximum complexity and fullness of flavour, we avoid clarifying or stabilizing agents. Our aim is to bottle the Pfalz sunshine and to create wines of distinction that reward repeated tasting, and, we hope, that contributes to your sense of well-being.”

The white grapes that make up their vineyards are:  Riesling (37%), Scheurebe (10%), Grauburgunder (9%), Müller Thurgau (2%), Sylvaner (4%), Kerner (7%).  The reds are:  Spätburgunder (Pinot Noir) (18%), Dornfelder (13%).  Today we are trying one of their Rieslings. (source:  Lingenfelder website)

The vast majority of their wine stays within Germany.  About 2,600 cases per year travel around the world.  We are happy that a few cases landed here in Alberta.

Lingenfelder Bird Label Riesling

Winery: Lingenfelder Estate
Location: Pfalz, Germany
Blend: Riesling
Tasting: Wednesday, December 8, 2010 - 4:00 - 7:00 p.m.

“Our Vineyard Creatures are a series of wines that focus on the clear, crisp, vibrant flavours of the vineyard. Featuring their hip, new screw-cap closures, these are fun, easy to open, easy to enjoy wines. Based on our popular bird-label Riesling, the Vineyard creatures are serious wines that taste like wine, not the over-oaked, lifeless, “manufactured” wines that have been prevalent in recent years. The Vineyard Creatures are wines with distinct personalities, and represent the many hues and colours of varietal flavour found within our vineyards.” (source:  Lingenfelder Website)

When you think of Riesling, I bet you think of Germany.  In this case you would be right.  The two seem to be synonymous.  Riesling is considered to be one of the most recognizable white wines and also one of the most important.  The grape dates back to the 15^th century.  There are different styles:  Kabinett, Auslese, and Eiswein to name just a few.  From fois gras to peaches and fish to fruit… it is one of the grape varietals that we have lots of fun pairing with food.  Enjoy!!

Food Pairing:

Fish in a green curry Thai sauce; Seared scallops; Baked ham; Cod in a cream sauce

CSPC:     568634
Price:

$15.50 (Minus Winesday 10% discount.)

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

Next week we are heading back to Italy to visit the Frescobaldi family.

Just an hour outside of Toronto Ontario and about 30 minutes north of Buffalo New York sits a beautiful region called Short Hills Bench on the Niagara Escarpment (a UNESCO World Biosphere) in Ontario.  The warm sunny days and cool nights are typical for this sub-region.  Those conditions are perfect to help develop intense flavours in the grapes.  It is hard to imagine, but this whole Escarpment area was carved out by ancient glaciers.  The Henry of Pelham Vineyards/Winery was one of the first to be located on this UNESCO designated region.

The Speck Family have owned and operated this winery since the 1980’s.  Paul, Matthew and Daniel Speck’s great great great Grandfather, Nicholas Smith, was deeded this land in 1794.  Nicholas’s story is an interesting one click here to read some of this history.  Nicholas’s youngest son, Henry, built the buildings that house the present day wine store. As well, he built what used to be the carriage house.  Pelham Road was one of the main roads going through this region.  When young Henry used to sign his name he wrote ‘Henry of Pelham’.  Hmmmm I wonder where they got the name for the estate? “With the premise that fine wine is grown and not made, we take low yields and tend our 170-acre estate vineyards with meticulous care.”  Henry of Pelham produces “small volumes of handmade wine… to ensure the highest standards of quality”

“As a family owned and operated winery we are dedicated to producing wines grown from the distinctive soils and climate of the Niagara Peninsula and most specifically the famous and well regarded Short Hills Bench.  We are fiercely committed to consistently growing and making only the finest wines by focusing on constant improvements in our vineyards and winery, low yields and wines that have true elegance, finesse and age ability.” (Paul, Matthew and Daniel Speck)

Henry of Pelham Baco Noir

Winery: Henry of Pelham Family Estate Winery
Location: Niagara Escarpment and Area, Ontario, Canada
Blend: 100% Baco Noir
Tasting: Wednesday, November 17, 2010 - 4:00 - 7:00 p.m

Baco Noir is an interesting grape variety, but most people have not heard of it.  It has often been referred to as Ontario’s version of Zinfandel and Syrah.  It was almost lost completely in the 1980’s “when the government paid grape growers to pull out North American grapes like Concords, Delaware, Niagara and also the cold hardy hybrids so they could replant with vitis vinifera, or European grapes.” (Source Taste T.O.)  Some vines did not make the chopping block, hence Baco Noir being made by a couple of handfuls of wineries in Ontario today.  Just for a little added interest, two of the other hybrid grapes that did survive the axe were Marechal Foch and Vidal Blanc.

The winemaker’s description of this wine:  “Deeply coloured, spicy, blueberry compote flavours with natural currant and briar patch fruit.  Displays startling intensity that will increase in complexity over the next 5 years.”

Food Pairing:

Aged cheddar cheese; Roasted game meats; Beef with horseradish or mustard.

CSPC:     270926
Price:

$19.50 (Minus Winesday 10% discount.)

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

Sibling Rivalry White

Winery: Henry of Pelham Estate Winery
Location: Short Hills Bench, Niagara Escarpment and Area, Ontario Canada
Blend: Riesling, Chardonnay and Gewüztraminer
Tasting: Wednesday, November 17, 2010 - 4:00 - 7:00 p.m.

“The idea that quality is connected to price - or that the lower the price the lower the quality - is an out dated paradigm for Sibling Rivalry. Blending wine from our estate vineyards within our exceptional appellation is the answer.” (Source:  Sibling Rivalry Website)

The Sibling Rivalry wines were recently poured during the Rocky Mountain Wine and Food Festival in Edmonton and every time we went by the booth, the agents had a line up.  In addition to the white, the ‘Pink’ and the Red were also enjoyed by the Rocky attendees.  The cool funky label with a stylized picture of the three Speck brothers catches ones attention.  The attitude is fun and that is what the wine is meant to be.

The description by the winery says:  “Bright, white and out of sight; the triumvirate of Riesling, Chardonnay and Gewurztraminer. Long names and hard to pronounce, so we call this wine ‘White’.  Not just another single varietal wine-why choose one grape when you can have three? Think lime citrus and apple freshness with a dash of lychee fruit, in that order. As someone said at a recent event, “tastes like a sun-vacation”.

Food Pairing:

Grilled chicken; Light Asian fare; Baked cod.

CSPC:     126144
Price:

$19.50 (Minus Winesday 10% discount.)

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

Richard y yo estamos echando en chorro apagado a España la semana próxima. ¿Usted habla español?  (Richard and I are jetting off to Spain next week.  Do you speak Spanish?)

Pelee Island Winery is located on the Southerly most point in Canada.  It is on the same latitude as Northern California.  The climate is one of the mildest in Canada.  In fact, winemaking is not new to the area.  There is a history of winemaking there since the 1860’s.  Sadly the industry died out in the early 1900’s, but it came to life again in the 1980’s.  Thank goodness for that, otherwise we would have missed out on some very spiffy wine (technical terminology J). Map is courtesy of Norman Einstein

You know, in this industry we learn something new every day.  Although we have tried many of the Pelee Island wines, we did not know that the vineyards 550 acres make up Canada’s largest private estate.

One thing you will notice about the labels of Pelee Island wine is that there are various plants and animals on them.  The winery promotes the diversity of life on the island.  It is home to many rare insects, snails, mammals, birds, reptiles, and amphibians as well. But still many more stop off at Pelee Island on their travels south.  It is the meeting place of two different migration routes.  The island is a major stopover point for many groups of birds and insects on their way to their winter homes down south.

Take for instance the Monarch Butterfly, which is featured on Pelee Island’s Monarch Vidal.  The butterfly stops at Pelee Island on its long journey to Mexico.  Isn’t that truly amazing how that tiny winged being takes that long journey!  The Egret is featured on the Umbrella Gewürztraminer-Riesling.  The islands are home to one of the largest populations of nesting Egrets in Canada.  These are just two small examples of the diversity of these islands… not just in the winemaking.  The viticulturist at Pelee Island works hand in hand with the World Wildlife Fund with regard to their pest management.  This gives you just a small glimpse into how Pelee Island Winery takes care of everything on the island from the ground up.

Pinot Noir Reserve VQA

Winery: Pelee Island Winery
Vintage: 2008
Location: Pelee Island, Ontario, Canada
Alcohol: 13%
Blend: Pinot Noir
Tasting: Wednesday, March 31, 2010 - 4:00 - 7:00 p.m.

They call the Pinot Noir grape the heartbreak grape.  It is a  very tough grape to grow.  As an example:  If the grapes don’t get enough heat, the wines can be very light and thin tasting.  If is gets too much heat the wines can taste more like cooked fruit.   When all goes right, however, it can make some of the most incredible wine and Champagne you have ever had the pleasure to try.  The price can vary from the teens to ad infinitum (infinity). Associated mostly with the region of Burgundy in France, the grape now grows in a number of countries around the world including our wonderful country of Canada.

This wine was matured for about eight to twelve months in European-style French Oak barrels with about 25 to 30% of the wine experiencing a malolactic fermentation (also known as MLF).   Why is that good and how does it change the wine?  The winemakers want to reduce the amount of the harsher acidity in the wine.  In order to do that, they will change some of the Malic Acid into the softer Lactic Acid.  This MLF takes place after the primary fermentation (during which the grape juice sugar is converted into alcohol).  The wine undergoes a secondary fermentation to change the Malic Acid into the Lactic Acid.  This not only reduces some of the acidity, but it makes the wine a little more balanced and palatable.  They also want to maintain the lovely fruit characteristics of the wine, so in this case only 25 to 30% of the wine goes through this MLF.

This is an easy drinking Pinot Noir and if people are just starting to drink red wine, Pinot Noir is a lovely place to start.  This wine is not overpowering, it is just simply pleasant.  You get some of the strawberry and other red berries, plus there is a wee bit of earth aromas in there too, and can be quite typical of Pinot Noir.

Food Pairing:

Turkey; salmon (broiled, roasted, grilled, or poached); grilled or roasted red meat; mushrooms (eg: grilled Portobello) and mushroom sauces; pork.

CSPC:     458521
Price:

$16.99 (Minus Winesday 10% discount.)

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

Umbrella
GewÜrztraminer-Rielsing

Winery: Pelee Island Winery
Vintage: 2008
Location: Pelee Island, Ontario, Canada
Alcohol: 12.5%
Blend: Gewürztraminer 50%, Riesling 50%
Tasting: Wednesday, March 31, 2010 - 4:00 - 7:00 p.m.

Okay, you have the best of both worlds here.  You have the Gewürztraminer and the Riesling.  Now I know that everyone thinks that there are basically two different colours of grapes, well there are other colours, as well.  The Gewürztraminer can actually be a pinkish colour. This grape ripens a bit on the earlier side.  The Riesling, on the other hand, is green in colour and it ripens rather late.  These two grapes make great wine all on their own, so bringing them together would bring out all the great qualities of each of them.

The history of Gewürztraminer  (guh-VOORTS-truh-MEE-nur)can be dated back to Italy near the village of Termino (Tramin) in Alto Adige.  It is considered to be an aromatic grape variety.  Now I know you are thinking that the name certainly doesn’t sound Italian, and you would be correct… it is German.  Gewürz in German is translated to mean ‘spicy’.  The grape is quite well known in the Region of Alsace in France, but can be found in California, Oregon, Washington, Germany (of course), Canada and recently New Zealand.

People think of Riesling and they think of Germany.  Though its history is a bit mysterious it can be said that Riesling goes back to the Rhine in Germany.  It too is considered an aromatic grape variety and brings a lot to the table when you get a whiff of the wine.  It grows quite well in cooler climates.  In Canada it is one of the grape varieties that we use for making Ice Wine… that yummy delicacy.

This Gewürztraminer-Riesling is considered off-dry, but it has a nice bit of acidity to it, so it isn’t going to taste as sweet as you would think.  There are some floral notes to the wine with a little honeysuckle and lychee and even a wee bit of rose.  The aromas of tropical fruit like mango are noticeable with some lovely peach, as well.   You will have fun pairing this wine with food.

Food Pairing:

  Baked ham; turkey; Thai, Chinese or Indian food; fresh fruit (especially tropical fruit); fish; pork.

CSPC:     738935
Price:

      $12.50 (Minus Winesday 10% discount.)

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

Next week Richard and I are heading off to Marlborough, New Zealand.  Come join us.